This Spinach and Ricotta Stuffed Shells Recipe is pure comfort in a baking dish—tender pasta shells filled with a creamy mixture of ricotta, spinach, mozzarella, and Parmesan, all cozied up under a blanket of vibrant marinara sauce. Every bite delivers that irresistible combination of cheesy richness and subtle greens, making it a standout for family dinners or casual gatherings alike. Whether you’re looking to wow your guests or just want a weeknight meal that feels like a treat, these stuffed shells are guaranteed to become a beloved classic in your home kitchen.
Ingredients You’ll Need
The beauty of this Spinach and Ricotta Stuffed Shells Recipe lies in its simple, tried-and-true lineup of ingredients that come together to create something far greater than the sum of their parts. Each item shines in its own way, providing texture, flavor, or color that turns everyday pantry staples into an unforgettable dish.
- Jumbo pasta shells: Perfect vessels for stuffing, these shells hold all the filling and stay delightfully tender after baking.
- Ricotta cheese: Go for full-fat ricotta for extra creaminess; it’s the star of the filling and keeps everything luscious.
- Mozzarella cheese: Melty mozzarella gives that stretchy, cheesy goodness everyone craves—save some for sprinkling on top.
- Parmesan cheese: Adds a nutty, salty depth and a golden finish to the tops of your shells.
- Large egg: Binds together the cheesy filling so it bakes up light and unified.
- Fresh spinach (or frozen): Brings color, nutrients, and a mild earthiness; be sure to drain well if using frozen.
- Garlic: Just a couple of cloves unlock that classic Italian aroma and flavor—don’t skip it.
- Marinara sauce: Use your favorite homemade or store-bought variety for a tangy, saucy base and topping.
- Olive oil: A little drizzle helps sauté the spinach and garlic beautifully.
- Italian seasoning: This blend ties everything together with herbal warmth.
- Salt and freshly ground black pepper: Season to taste for that essential flavor boost.
- Fresh basil leaves (optional): Tear and sprinkle for a pop of green and freshness that looks as good as it tastes.
How to Make Spinach and Ricotta Stuffed Shells Recipe
Step 1: Cook the Pasta Shells
Start by bringing a large pot of salted water to a boil—this is your chance to season the shells from the inside out. Add the jumbo pasta shells and cook until just al dente, usually around 8 to 10 minutes. Avoid overcooking; slightly firm shells will hold their shape best later on. When the shells are ready, drain well and spread them on a tray or plate to cool, making them easier to handle without tearing.
Step 2: Prepare the Creamy Filling
In a spacious mixing bowl, combine the ricotta cheese, half the shredded mozzarella, all the Parmesan, and the egg. Mix until you have a smooth, creamy base—this is the heart of the Spinach and Ricotta Stuffed Shells Recipe. Meanwhile, heat olive oil in a skillet over medium, then sauté garlic until fragrant before adding in the chopped spinach. Cook until wilted and vibrant, then blend this garlicky green mixture into your cheese base. Inside the bowl, sprinkle in the Italian seasoning, salt, and black pepper. Stir everything together until beautifully incorporated.
Step 3: Stuff the Shells
Preheat your oven to 375°F (190°C). Spread a generous layer of marinara sauce (about 1 cup) across the bottom of a 9×13-inch baking dish. Fill each cooled pasta shell with about 2 tablespoons of the spinach-ricotta filling. Nestle the stuffed shells in the dish, arranging them snugly, open side up, so they soak in the sauce but keep their cheesy centers front and center.
Step 4: Sauce and Bake
Once all your shells are tucked in, pour the rest of the marinara sauce evenly on top. Then scatter over the remaining mozzarella cheese for that irresistible, golden-bubbly finish. Cover the baking dish tightly with aluminum foil to keep everything moist, then bake for 20 minutes. Uncover and let it bake for 10 more minutes—the tops should be ever-so-slightly golden and bubbling at the edges. Let the dish rest briefly before serving so the flavors can meld and the cheesy filling firms up a bit.
How to Serve Spinach and Ricotta Stuffed Shells Recipe
Garnishes
Give your Spinach and Ricotta Stuffed Shells Recipe an extra pop by scattering torn fresh basil leaves or a final shower of grated Parmesan right before serving. This not only adds a burst of color and fragrance but also a hint of freshness that perfectly balances the hearty, cheesy filling and robust sauce.
Side Dishes
Round out your meal with a crisp green salad tossed in a lemony vinaigrette, or keep it classic with warm, crusty garlic bread for mopping up every bit of sauce. Roasted vegetables like asparagus or broccoli also make a lively pairing beside the richly stuffed shells.
Creative Ways to Present
If you want to really impress, serve each person a few shells carefully plated with extra basil and a drizzle of good olive oil. For a family-style feast, bake and serve straight from the dish for a rustic Italian table vibe. Mini individual ramekins or mini cocottes are a fun touch for dinner parties—personal portions with dreamy cheese pulls!
Make Ahead and Storage
Storing Leftovers
Leftovers will keep beautifully! Once cooled, transfer the stuffed shells to an airtight container and refrigerate. They’ll stay delicious for up to 4 days. The flavors seem to deepen overnight, so lunch the next day is something to look forward to.
Freezing
This Spinach and Ricotta Stuffed Shells Recipe is a meal-prep dream—you can assemble the shells and cover the dish tightly with foil to freeze before baking. When ready, thaw overnight in the fridge, then bake as directed. Already-baked leftovers can also be frozen for up to 2 months in a covered container.
Reheating
To reheat, pop a serving of shells in the microwave (loosely covered) until hot, or warm in an oven-safe dish at 350°F until heated through. If you’ve frozen your shells, defrost them overnight in the fridge for best results, then reheat as usual—add a bit of extra sauce if they look dry.
FAQs
Can I make this Spinach and Ricotta Stuffed Shells Recipe ahead of time?
Absolutely! You can assemble the entire dish a day ahead, cover, and refrigerate until ready to bake. This makes it perfect for busy weeknights or prepping before hosting guests.
Is it better to use fresh or frozen spinach?
Both work great! Fresh spinach adds a vibrant color and fresh flavor, but frozen is a convenient alternative—just be sure to thaw and squeeze out excess moisture so your filling stays creamy, not watery.
What’s the best way to make this recipe gluten-free?
Look for gluten-free jumbo pasta shells at most specialty or health food stores. The filling and sauce are naturally gluten-free, so a simple pasta swap makes the whole dish suitable for gluten-free diets.
Can I add extra veggies or protein to the filling?
Definitely! Mushrooms, sun-dried tomatoes, or even sautéed zucchini make tasty additions to the cheese filling. If you’re not strictly vegetarian, cooked Italian sausage or shredded rotisserie chicken can be tucked inside for added heartiness.
Why do my shells sometimes fall apart when stuffing?
This usually happens if the shells are overcooked and too soft. Try cooking them just to al dente and letting them cool slightly before stuffing. It’ll make filling and arranging them much easier.
Final Thoughts
If you love classic Italian comfort food with a nutritious twist, you’ve got to give this Spinach and Ricotta Stuffed Shells Recipe a try. It’s comforting, creamy, and brimming with just the right amount of cheesy indulgence. Pour yourself a glass of wine and savor every bite—you’re in for a real treat!
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Spinach and Ricotta Stuffed Shells Recipe
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in a classic Italian comfort dish with these Spinach and Ricotta Stuffed Shells. Jumbo pasta shells are filled with a creamy mixture of ricotta, mozzarella, spinach, and herbs, then baked to perfection in marinara sauce. This recipe is perfect for a cozy family dinner or entertaining guests.
Ingredients
Jumbo Pasta Shells:
12–15 shells
Ricotta Filling:
2 cups ricotta cheese 1/2 cup shredded mozzarella cheese (plus extra for topping) 1/2 cup grated Parmesan cheese 1 large egg 2 cups fresh spinach, roughly chopped 2 cloves garlic, minced Salt, pepper, Italian seasoning to taste
Other:
2 cups marinara sauce 1 tablespoon olive oil Fresh basil, for garnish
Instructions
- Cook the pasta shells: Boil shells until al dente, drain, and set aside.
- Make the filling: Combine cheeses and egg. Sauté garlic and spinach, mix with cheese, season.
- Stuff the shells: Fill shells with mixture, place in baking dish with marinara sauce, bake covered, then uncovered.
Notes
- Choose full-fat ricotta for creaminess.
- Avoid overstuffing shells.
- Customize filling with additional ingredients.
- Stuffed shells can be made ahead and frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 336
- Sugar: 8g
- Sodium: 909mg
- Fat: 21.9g
- Saturated Fat: 12g
- Unsaturated Fat: 9.9g
- Trans Fat: 0g
- Carbohydrates: 17.7g
- Fiber: 2.6g
- Protein: 17.2g
- Cholesterol: 70mg
