Spinach and Ricotta Stuffed Shells

If comfort food had a crown, these Spinach and Ricotta Stuffed Shells would be wearing it. Picture this: tender jumbo pasta shells, perfectly cooked, each stuffed with a creamy, cheesy mixture of ricotta and spinach, kissed with garlic and fresh basil. Then, they’re baked in a rich, tangy marinara sauce and topped with melted mozzarella and parmesan. The aroma that fills your kitchen as they bake? Heavenly. The first bite? Pure bliss. This is the kind of meal that feels like a hug in every forkful—perfect for family dinners, cozy nights in, or impressing friends without breaking a sweat. Trust me, once you make these, they’ll become a repeat request in your home.

Why You’ll Love This Recipe

This dish is the ultimate crowd-pleaser, combining the indulgence of gooey cheese with the fresh brightness of spinach. Here’s why you’ll fall in love:

Versatile

Perfect for weeknight dinners, special occasions, or meal prep. You can make it ahead of time, refrigerate, and bake it when you’re ready.

Budget-Friendly

Simple ingredients, like pasta, ricotta, spinach, and mozzarella, transform into a dish that looks and tastes gourmet.

Quick and Easy

While it looks impressive, the steps are straightforward. Cooking pasta, sautéing spinach, mixing the filling, and baking—it’s all easy to follow.

Crowd-Pleasing

Kids love the cheesy filling, adults love the balance of flavors, and everyone appreciates a dish that’s hearty but not heavy.

Make-Ahead Friendly

You can assemble everything ahead, cover, and refrigerate. Then just bake when ready to serve, making it perfect for busy nights or entertaining.

Recipe Origin

Stuffed shells are a classic Italian-American comfort food inspired by the flavors of Italy. This version focuses on fresh, wholesome ingredients with a lighter twist using skim milk cheeses, but it keeps all the richness and satisfaction you’d expect from a traditional baked pasta dish.

Kitchen Tools You’ll Need

• Large pot for cooking pasta
• Skillet or sauté pan for spinach
• Mixing bowl for ricotta filling
• Spoon or small spatula for filling shells
• 9×13-inch baking dish
• Cheese grater for parmesan and mozzarella

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Ingredients in Spinach and Ricotta Stuffed Shells

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Jumbo Pasta Shells: Soft, tender, and the perfect vessel for holding that creamy filling. Cooking a few extra ensures you won’t run short if some break while cooking.
Olive Oil: Adds richness and helps sauté the garlic and spinach beautifully.
Garlic: Fresh and fragrant, it elevates the filling with savory depth.
Fresh Spinach: Bright, lightly wilted, and full of flavor—it adds color, nutrients, and a gentle earthy note.
Ricotta Cheese: The creamy heart of the filling; light yet indulgent.
Mozzarella Cheese: Adds gooey, melty goodness on top of the shells.
Parmesan Cheese: Salty, nutty, and adds that classic Italian finishing touch.
Egg: Binds the filling so it stays in place while baking.
Fresh Basil: Adds a fragrant, herbal pop that lifts the dish.
Kosher Salt and Black Pepper: Enhances and balances all the flavors.
Marinara Sauce: Tangy, rich, and slightly sweet, it keeps the shells moist while baking.

Instructions

Preheat Your Oven: Preheat to 375°F (190°C). This ensures even baking and a bubbly, golden top.

Cook the Pasta Shells: Boil the jumbo shells until al dente. Drain and set aside, laying them on a lightly oiled tray so they don’t stick.

Sauté the Spinach: Heat olive oil in a skillet over medium heat, add minced garlic, and sauté until fragrant. Toss in the chopped spinach and cook until wilted. Remove from heat and let cool slightly.

Prepare the Filling: In a mixing bowl, combine ricotta cheese, ¾ cup shredded mozzarella, ½ cup grated parmesan, egg, sautéed spinach, chopped basil, salt, and pepper. Mix until smooth and evenly incorporated.

Stuff the Shells: Using a spoon or small spatula, fill each pasta shell with a generous amount of the ricotta-spinach mixture. Place them in a lightly greased baking dish in a single layer.

Add Marinara Sauce: Pour marinara sauce over the filled shells, ensuring each one has a little sauce on top and around the sides. This keeps them moist during baking.

Top with Cheese: Sprinkle the remaining mozzarella and parmesan over the shells for a golden, cheesy crust.

Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and slightly golden.

Cool Slightly: Let the shells rest for 5 minutes before serving. This helps the filling set slightly and makes serving easier.

Serve and Enjoy: Spoon onto plates, optionally garnish with extra basil or parmesan, and dig in!

Nutrition Facts

Servings: 4–6
Calories per serving: ~400–450 (estimate depending on cheese amounts)

Preparation Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

How to Serve Spinach and Ricotta Stuffed Shells

Fresh Salad: A crisp green salad with vinaigrette adds a refreshing contrast.
Garlic Bread: Perfect for soaking up extra marinara sauce.
Vegetable Sides: Roasted zucchini, carrots, or asparagus complement the flavors.
As a Main: Serve alone for a hearty, vegetarian-friendly main dish.

Make-Ahead and Storage Tips

Prep Ahead: Assemble the shells in the baking dish, cover, and refrigerate up to 24 hours before baking.
Storage: Leftovers keep in an airtight container for 3 days in the fridge.
Reheat: Warm in the oven at 350°F (175°C) until heated through.

Variations to Try

Cheese Swap: Use part-skim mozzarella or add goat cheese for a tangy twist.
Veggie Boost: Add sautéed mushrooms, zucchini, or bell peppers to the filling.
Spicy Kick: Include crushed red pepper flakes for a subtle heat.
Herb Variations: Try oregano or thyme if you want a different herb profile.

Additional Tips

Avoid overcooking pasta shells—they’ll finish cooking in the oven.
Use fresh spinach for the best flavor, but frozen (thawed and drained) works too.
Make sure to lightly grease the baking dish to prevent sticking.

FAQ Section

Q1: Can I use frozen spinach?
A1: Yes, just thaw and squeeze out excess moisture before mixing into the filling.
Q2: Can I make this gluten-free?
A2: Use gluten-free jumbo pasta shells, and ensure marinara sauce is gluten-free.
Q3: Can I assemble ahead of time?
A3: Absolutely—assemble, cover, and refrigerate for up to 24 hours before baking.
Q4: Can I freeze the stuffed shells?
A4: Yes! Freeze before baking in a freezer-safe dish. Bake from frozen, adding extra time.
Q5: Can I use whole milk ricotta instead of skim?
A5: Yes, it will be creamier and slightly richer.
Q6: How do I prevent shells from falling apart?
A6: Cook pasta just until al dente and handle gently when stuffing.
Q7: Can I add more cheese?
A7: Of course! Extra mozzarella or parmesan is always welcome.
Q8: Can I make this vegan?
A8: Substitute ricotta with a plant-based version and use vegan mozzarella.
Q9: What marinara sauce works best?
A9: Any good-quality jarred or homemade tomato sauce works.
Q10: Can I add protein?
A10: Yes! Mix cooked ground turkey or sausage into the filling for a heartier meal.

Conclusion

Spinach and Ricotta Stuffed Shells are the perfect blend of creamy, cheesy, and fresh flavors, baked to bubbly perfection. They’re comforting, elegant, and versatile—great for family dinners, meal prep, or impressing guests. From the first bite, you’ll fall in love with the combination of spinach, ricotta, and tomato sauce. Grab some jumbo shells, gather your ingredients, and get ready to enjoy one of the coziest, most satisfying pasta dishes you’ll ever make!

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