Spinach and Ricotta Stuffed Shells Recipe
Let’s talk comfort food at its finest—the kind that feels like a warm hug after a long day. This Spinach and Ricotta Stuffed Shells Recipe is one of those gems that’s always met with an excited “Ooh, what’s in the oven?” It blends creamy ricotta, tender spinach, and gooey mozzarella all snuggled inside perfectly cooked pasta shells, then baked under a vibrant marinara blanket. Every bite is rich, satisfying, and bursting with Italian-inspired flavors. Whether it’s a weeknight family dinner or a dish to impress your friends at a potluck, this recipe is guaranteed to make memories around your table!
Ingredients You’ll Need
One of the reasons this Spinach and Ricotta Stuffed Shells Recipe shines is the simplicity of its ingredients—you don’t need anything fancy, but each item packs a punch in either flavor, texture, or color. Let’s break down how every ingredient brings this dish together into a crowd-pleasing masterpiece.
- Jumbo pasta shells: Their large size makes them perfect little boats for that luscious filling and they hold their shape beautifully during baking.
- Ricotta cheese: The star of the filling, it gives a creamy, luxurious base that plays perfectly with the spinach.
- Mozzarella cheese: Divided for both the filling and topping, it melts to gooey perfection and adds that classic cheesy stretch.
- Parmesan cheese: Its salty, nutty character boosts the flavor of the filling and helps everything meld together.
- Large egg: The secret binder that keeps the filling rich and cohesive instead of runny.
- Fresh spinach or frozen spinach: The earthiness and pop of green both balance and brighten all that cheese.
- Minced garlic: Just a touch wakes up the entire dish with aromatic flavor—it’s the magic ingredient you don’t want to skip!
- Marinara sauce: A lush, tangy backdrop that cushions the shells and keeps them from drying out during baking.
- Olive oil: For sautéing the garlic and spinach, plus a hint of richness.
- Italian seasoning: A classic blend that ties all the Italian flavors together.
- Salt and freshly ground black pepper: Essential for seasoning every layer, making each bite pop.
- Fresh basil leaves: Optional, but they add a lovely fragrance and restaurant-worthy finish.
How to Make Spinach and Ricotta Stuffed Shells Recipe
Step 1: Cook the Pasta Shells
Start by bringing a big pot of salted water to a gentle boil. Toss in those jumbo pasta shells—carefully, so none split—and cook them until they’re just al dente. You want them tender but sturdy enough to be filled later. Once they’re ready (usually after 8–10 minutes), drain and set them aside. It helps to keep them separated so they don’t stick together or tear. This little bit of care in the beginning makes a world of difference!
Step 2: Make the Filling
Grab a large mixing bowl and add the ricotta cheese, half of the shredded mozzarella, all the grated Parmesan, and the egg. Give it a good stir so everything is combined and fluffy. Meanwhile, heat some olive oil in a skillet, and toss in the garlic. Sauté it just until fragrant (about 30 seconds), then stir in the spinach. If you’re using fresh, cook until it’s wilted and bright green; if frozen, just heat through. Fold the spinach and garlicky goodness into the cheese mixture, then season with Italian seasoning, salt, and black pepper. This step sets the savory tone for the whole dish!
Step 3: Stuff the Shells
Preheat your oven to 375°F (190°C), then grab a 9×13-inch baking dish. Spoon about a cup of marinara sauce on the bottom so the shells won’t stick or dry out. Now, the fun part: fill each shell with about two tablespoons of your cheesy spinach mixture and nestle them side by side in the dish, open-side up. Don’t worry if things get a little messy—that’s part of the charm! Once all shells are stuffed, drizzle the rest of your marinara right over the top and finish with the remaining mozzarella.
Step 4: Bake to Perfection
Cover the dish snugly with foil and bake for 20 minutes; this lets the flavors get cozy together and the filling set nicely. Then, pull off the foil and bake for another 10 minutes, so the cheese on top gets beautifully bubbly and golden in spots. Let it rest for a few minutes before serving—patience is tough, but the flavors become even more magical!
How to Serve Spinach and Ricotta Stuffed Shells Recipe
Garnishes
For a fresh and inviting finish, sprinkle over a handful of torn fresh basil leaves—or a shower of extra Parmesan. The bright green and fragrance of basil complement the rich, cheesy filling, while a few cracks of black pepper or even a pinch of red pepper flakes can add a hint of kick. If you’re feeling indulgent, a drizzle of really good olive oil is also lovely!
Side Dishes
This Spinach and Ricotta Stuffed Shells Recipe is hearty enough to stand alone, but it truly shines when paired with a simple, crisp green salad tossed in a zesty vinaigrette. Some garlic bread or a crusty baguette is also fantastic for mopping up the extra sauce, while roasted veggies or a bright tomato salad can add freshness and balance to your meal.
Creative Ways to Present
You can serve these shells family-style right out of the baking dish for that cozy, Italian trattoria feel—or, for a special occasion, arrange two or three shells per plate with a swoosh of sauce underneath. Mini cast iron skillets or individual ramekins turn this recipe into a show-stopping dinner party entrée!
Make Ahead and Storage
Storing Leftovers
Have leftovers? Lucky you! Simply cover the baking dish tightly or transfer the shells to an airtight container. They’ll keep well in the fridge for up to four days and make for the dreamiest lunch reheats.
Freezing
This Spinach and Ricotta Stuffed Shells Recipe is a make-ahead superstar. Assemble the dish right up to the final bake, cover it well, and freeze for up to 2 months. When you’re ready to enjoy, bake straight from frozen—just add about 20 extra minutes to the bake time.
Reheating
To reheat, pop the shells into a preheated oven at 350°F, covered with foil, until bubbling and heated through—about 20 minutes. For a quick fix, you can also microwave individual portions, but the oven keeps the cheese perfectly melty and the sauce from drying out.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Thaw the spinach thoroughly and squeeze out any excess moisture—this keeps your filling from getting watery. It’s a great time-saver and just as tasty.
Can I make the filling a day ahead?
Yes, you can mix up the ricotta and spinach filling and keep it refrigerated, tightly covered, for up to 24 hours. Just bring it to room temperature before stuffing for easier handling.
How do I prevent the shells from tearing?
Cook them until just al dente and handle gently; a drizzle of olive oil can help keep them from sticking to each other before filling.
Can I add meat to this Spinach and Ricotta Stuffed Shells Recipe?
Definitely! Try stirring some cooked, crumbled Italian sausage, ground beef, or even shredded rotisserie chicken into the filling for a heartier spin.
Is there a way to make this dish gluten-free?
Yes—simply use your favorite gluten-free jumbo pasta shells and double-check that your marinara sauce is gluten-free. The filling itself is naturally gluten-free.
Final Thoughts
Now you have everything you need to make a truly special Spinach and Ricotta Stuffed Shells Recipe that’s as comforting as it is impressive. Whether you’re sharing it with family or whipping it up for a potluck, this dish is guaranteed to earn smiles and second helpings. I can’t wait for you to give it a try and make this recipe a tradition at your table!
Print
Spinach and Ricotta Stuffed Shells Recipe
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
These Spinach and Ricotta Stuffed Shells are a delicious and comforting Italian-inspired dish that is perfect for a family dinner or gathering. Jumbo pasta shells are filled with a creamy mixture of ricotta cheese, spinach, and seasonings, then baked to perfection with marinara sauce and melted mozzarella. This recipe is sure to be a crowd-pleaser!
Ingredients
Jumbo Pasta Shells:
12–15 shells
Ricotta Cheese:
2 cups
Mozzarella Cheese (divided):
1 cup
Parmesan Cheese:
1/2 cup
Egg:
1 large
Fresh Spinach (chopped) or Frozen Spinach (thawed and drained):
2 cups or 1 cup
Garlic (minced):
2 cloves
Marinara Sauce:
2 cups
Olive Oil:
1 tablespoon
Italian Seasoning:
1 teaspoon
Salt and Pepper:
to taste
Fresh Basil Leaves (optional):
for garnish
Instructions
- Cook the pasta shells: Boil pasta shells until al dente, then drain and set aside.
- Make the filling: Combine ricotta, 1/2 cup mozzarella, Parmesan, and egg. Saute garlic and spinach, then mix with cheese mixture.
- Stuff the shells: Preheat oven. Spread marinara sauce in a baking dish. Fill shells with ricotta-spinach mixture and arrange in dish. Top with remaining sauce.
- Bake: Cover with foil and bake, then remove foil and bake until bubbly. Let rest before serving.
Notes
- You can customize the filling with additional herbs or vegetables.
- Try using different types of cheese for a unique flavor profile.
- This dish pairs well with a side salad and garlic bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 250
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Spinach and Ricotta Stuffed Shells, Pasta Recipe, Italian Dinner, Vegetarian Main Dish
