Spinach and Ricotta Stuffed Shells Recipe

I absolutely love this Spinach and Ricotta Stuffed Shells Recipe because it feels like a warm, cozy hug on a plate. The creamy ricotta and tender spinach wrapped inside perfectly cooked jumbo pasta shells make it a comforting dish that’s surprisingly simple to prepare. Whether you’re serving it for a family dinner or bringing it to a potluck, this recipe always gets rave reviews.

When I first tried this recipe, I was amazed by how the flavors meld together so effortlessly. You’ll find that the combination of cheeses with fresh spinach gives it a bright, fresh taste while still feeling indulgent. It’s also a great way to sneak some greens onto your plates without anyone even noticing!

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Ingredients You’ll Need

Each ingredient in this Spinach and Ricotta Stuffed Shells Recipe plays an important role – from the tender jumbo shells that cradle the filling to the savory cheeses that bring everything together. Here’s a quick tip: opt for fresh spinach if you can, but frozen works well when you’re in a pinch.

• Jumbo pasta shells: These special shells are perfect for stuffing and hold the filling nicely without falling apart.
• Ricotta cheese: Use full-fat ricotta for a creamier texture, but part-skim works if you prefer lighter options.
• Shredded mozzarella cheese: Divided between the filling and topping, mozzarella adds gooey stretch and flavor.
• Grated Parmesan cheese: This sharp, nutty cheese deepens the overall taste of the filling.
• Egg: Acts as a binder to keep the filling together inside those shells.
• Fresh spinach or frozen spinach: Adds freshness and a nutritional boost, just be sure to squeeze out excess moisture from frozen spinach.
• Garlic cloves: Minced garlic adds aromatic depth and that classic Italian touch.
• Marinara sauce: A rich, flavorful sauce that serves as the perfect base and topping.
• Olive oil: Used to sauté the garlic and spinach, enhancing their flavors.
• Italian seasoning: A blend of herbs that brings all the flavors together in harmony.
• Salt and freshly ground black pepper: Essential for seasoning everything just right.
• Fresh basil leaves (optional): A lovely garnish that adds a pop of color and freshness.

Variations

I like to keep this Spinach and Ricotta Stuffed Shells Recipe mostly traditional, but there’s plenty of room to get creative. Feel free to add your favorite veggies or swap cheeses to make this dish your own.

• Mushroom & Herb Filling: I added sautéed mushrooms and fresh basil once, and it gave the dish an earthy, aromatic twist that my guests loved.
• Sun-Dried Tomatoes: Adding chopped sun-dried tomatoes brings a nice sweet and tangy contrast to the creamy filling.
• Gluten-Free Option: Swap jumbo shells with gluten-free pasta shells or use large pasta tubes if you can find them.
• Vegan Variation: Use vegan ricotta and mozzarella substitutes and skip the egg to make this recipe plant-based.
• Spicy Kick: Sprinkle some red pepper flakes into the filling or sauce if you enjoy a little heat.

How to Make Spinach and Ricotta Stuffed Shells Recipe

Step 1: Cooking the Pasta Shells Perfectly

Start by boiling your jumbo pasta shells in plenty of salted water according to the package instructions—usually about 8 to 10 minutes. You want them al dente so they hold their shape but are soft enough to stuff. Once cooked, drain them carefully and set aside to cool slightly. To avoid sticking, you can gently toss the shells with a little olive oil or spread them on a baking sheet in a single layer.

Step 2: Preparing the Spinach and Ricotta Filling

While the pasta cools, mix ricotta cheese, half of your shredded mozzarella, Parmesan, and the egg in a big bowl until smooth and combined. In a skillet, heat olive oil over medium heat and sauté the minced garlic for just about 30 seconds until fragrant—don’t let it burn! Add the chopped spinach and cook until it’s just wilted, which usually takes 2 to 3 minutes. Toss this spinach-garlic mix into your cheese blend, then season with Italian seasoning, salt, and freshly ground black pepper. This filling is packed with flavor and moisture balance, crucial for the best texture.

Step 3: Stuffing the Shells and Baking

Preheat your oven to 375°F (190°C). Pour a layer of marinara sauce evenly over the bottom of a baking dish—this prevents sticking and adds a saucy base. Carefully spoon about two tablespoons of the ricotta and spinach mixture into each shell and arrange them open side up in a single layer. Once your shells are lined up, top everything with the remaining marinara sauce, then sprinkle the rest of the mozzarella cheese over the top.

Cover the dish with foil and bake for 20 minutes, then remove the foil for another 10 minutes to brown the cheese slightly. Letting the dish rest for a few minutes before serving allows the flavors to settle and makes it easier to serve.

How to Serve Spinach and Ricotta Stuffed Shells Recipe

Garnishes

I usually top the shells with some fresh basil leaves for that beautiful pop of green and lovely herbal aroma. A sprinkle of extra Parmesan just before serving also adds a nice salty finish that I can’t resist. Sometimes a drizzle of good-quality olive oil lifts the flavors even more.

Side Dishes

I love pairing this with a simple green salad dressed lightly with lemon vinaigrette to balance the richness. Garlic bread or a crusty baguette is also fantastic for soaking up extra marinara sauce. If you want veggies, roasted asparagus or a lightly sautéed green bean dish rounds out the plate nicely.

Creative Ways to Present

For special occasions, I’ve arranged the stuffed shells in a circle or spiral pattern in a round baking dish for a striking presentation. Adding colorful roasted cherry tomatoes and fresh herb sprigs on the side makes this dish really shine on the table. It always gets compliments and makes dinner feel a bit more festive.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. When reheating, I cover the dish with foil and warm it gently in the oven to avoid drying out the shells and filling.

Freezing

This Spinach and Ricotta Stuffed Shells Recipe freezes beautifully. I like to prepare and assemble the whole dish, then cover it tightly with foil and plastic wrap before freezing. When I’m ready, I thaw it overnight in the fridge and bake it as directed. The texture and flavors hold up surprisingly well.

Reheating

To keep the shells moist when reheating, I cover them with foil and bake in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also reheat individual portions in the microwave, but I recommend adding a splash of marinara or water to keep it from drying out.

FAQs

Final Thoughts

This Spinach and Ricotta Stuffed Shells Recipe is one of those dishes that feels both special and approachable, making it a staple in my kitchen. I hope you give it a try because it’s not only delicious but also a wonderful way to enjoy classic Italian flavors with a nutritious twist. Trust me, once you master these shells, you’ll find yourself turning to this recipe again and again for easy dinners that impress!

Spinach and Ricotta Stuffed Shells Recipe

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• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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Description

Deliciously creamy Spinach and Ricotta Stuffed Shells baked to perfection with gooey mozzarella and marinara sauce. This comforting Italian classic combines tender jumbo pasta shells filled with a savory mixture of ricotta, spinach, garlic, and cheeses, topped with marinara and baked until bubbling and golden. Perfect for family dinners or meal prepping ahead.

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Ingredients

Units USM Scale 1x2x3x

Shells

• 12-15 jumbo pasta shells (about 1/2 a box)

Cheese Filling

• 2 cups ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg

Vegetables & Aromatics

• 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
• 2 cloves garlic (minced)

Others

• 2 cups marinara sauce
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish (optional)

Additional Cheese Topping

• 1/2 cup shredded mozzarella cheese (reserved for topping)

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Instructions

1. Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions, about 8–10 minutes, until al dente. Drain and rinse with cold water, then set aside to cool slightly.
2. Prepare the filling: In a large bowl, mix together ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and the egg until well combined. Heat olive oil in a skillet over medium heat, add minced garlic and sauté for about 30 seconds until fragrant. Add the chopped spinach and cook for 2–3 minutes until wilted. Stir the spinach and garlic mixture into the cheese mixture. Season with Italian seasoning, salt, and freshly ground black pepper, mixing well.
3. Preheat oven and prepare baking dish: Heat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
4. Stuff the shells: Using a spoon, fill each cooked pasta shell with about 2 tablespoons of the ricotta-spinach mixture. Arrange the stuffed shells in a single layer in the prepared baking dish, open side up. Once all shells are filled, spoon the remaining marinara sauce evenly over the shells. Sprinkle the remaining 1/2 cup shredded mozzarella cheese on top.
5. Bake the shells: Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes until the cheese is melted and slightly golden.
6. Rest and serve: Allow the baked stuffed shells to rest for a few minutes before serving to let the flavors meld together. Garnish with fresh basil leaves if desired.

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Notes

• Choose the Right Ricotta: Full-fat ricotta gives the creamiest texture, but part-skim ricotta can be used for a lighter dish.
• Avoid Overstuffing: Fill each shell comfortably to prevent filling from spilling during baking.
• Customize the Filling: Add sautéed mushrooms, sun-dried tomatoes, or fresh herbs like parsley or oregano for more flavor variations.
• Meal Prep Friendly: Prepare the stuffed shells in advance and freeze them before baking. Thaw completely before baking as directed.

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Nutrition

• Serving Size: 1 serving (about 3-4 stuffed shells)
• Calories: 420
• Sugar: 6g
• Sodium: 550mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 90mg