Name: Spinach and Ricotta Stuffed Shells Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 16 jumbo pasta shells (plus a couple extra to allow for breakage); 1¼ cups marinara sauce; 1½ tbsp olive oil; 2 tsp fresh garlic, minced; 4 cups packed fresh spinach leaves, roughly chopped; 12 oz skim-milk ricotta cheese; 1 cup shredded skim-milk mozzarella cheese; ½ cup grated Parmesan cheese, plus more for serving; 1 large egg; 1 tbsp fresh basil, finely chopped; 1 tsp kosher salt; ½ tsp freshly ground black pepper

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If you have ever wished for a meal that feels like a warm hug from the inside out, then these Spinach and Ricotta Stuffed Shells are exactly what you need on your table tonight. Creamy ricotta cheese mingles beautifully with vibrant, tender spinach inside perfectly cooked jumbo pasta shells, all coated in a luscious marinara sauce that brings every bite bursting with comfort and flavor. This dish is the kind of classic Italian-American favorite that delivers hearty, wholesome satisfaction while looking so inviting, everyone will be asking for seconds.

Spinach and Ricotta Stuffed Shells Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because of its simple but essential ingredients, each chosen for the role it plays in layering flavor, texture, and color. Whether it’s the silky ricotta adding creaminess or the fresh spinach bringing a pop of green, all of these come together in a way that’s surprisingly easy and endlessly delicious.

16 jumbo pasta shells: Choose large shells so they’re easier to stuff and hold a generous filling.
1-1/2 tbsp olive oil: Adds a fruity richness that perfectly sautés the garlic and spinach without overpowering them.
2 tsp fresh garlic, minced: Gives a subtle pungency and warmth to brighten up the filling.
4 cups fresh spinach, roughly chopped: Fresh spinach ensures tender, vibrant greens without any bitterness.
12 oz skim-milk ricotta cheese: This creamy, mild cheese is the star of the stuffing, providing richness to every bite.
1 cup shredded skim-milk mozzarella cheese: Offers a stretchy, gooey texture that melts beautifully inside and on top.
1/2 cup grated Parmesan cheese: Adds a tangy, nutty punch that lifts the whole flavor profile.
1 large egg: Acts as a binder, keeping the filling together for neat, tasty shells.
1 tbsp fresh basil, finely chopped: Brings a fragrant herbal note that brightens the dish.
1 tsp kosher salt: Enhances all the ingredients and balances the flavors.
1/2 tsp freshly ground black pepper: Adds a gentle hint of spice to complement the richness.
1-1/4 cups marinara sauce: Your flavorful tomato base that keeps every bite moist and delicious.

How to Make Spinach and Ricotta Stuffed Shells

Step 1: Prepare the Pasta Shells

Start by preheating your oven to 375 degrees Fahrenheit—this sets the perfect temperature for bubbling, melty goodness later on. Cook your jumbo pasta shells just until al dente according to the package instructions. Don’t forget to make a couple extra shells as a backup in case some break during the cooking process. Once drained, set them aside with care, so they don’t stick together or get mushy.

Step 2: Sauté Garlic and Spinach

In a large skillet, warm up the olive oil until it shimmers gently, then add the minced garlic. This stage is about coaxing a beautifully toasted, golden-hued garlic flavor—just a minute or two until it starts to brown is all it takes. Next, toss in the chopped spinach and cook while stirring occasionally until the spinach wilts but keeps its fresh, bright green color, reducing to about half its volume. Remove from heat and let it cool slightly—this step is crucial to avoid watery filling.

Step 3: Mix the Filling

In a big bowl, combine your sautéed spinach and garlic with the ricotta, mozzarella, Parmesan, egg, fresh basil, kosher salt, and black pepper. Stir everything gently but thoroughly until you have a harmonious mixture that’s creamy and thick, bursting with flavor and herbs. Your filling is the heart of the Spinach and Ricotta Stuffed Shells, so make sure the ingredients are well blended for maximum deliciousness.

Step 4: Stuff the Shells and Bake

Lightly spread 1/2 cup of the marinara sauce over the bottom of an 8-inch by 8-inch baking dish to prevent sticking and add a base of tomato goodness. Carefully spoon a generous amount of the ricotta and spinach mixture into each cooked pasta shell, then nestle them snugly in your dish. Pour the remaining marinara sauce evenly on top, then cover the dish tightly with aluminum foil. Bake for 25 minutes, letting all those beautiful flavors meld together. After that, remove the foil and bake uncovered for another 10 to 15 minutes until the edges start to brown and the sauce bubbles up invitingly.

How to Serve Spinach and Ricotta Stuffed Shells

Garnishes

A simple sprinkle of extra grated Parmesan cheese right after serving takes these stuffed shells to the next level. Fresh basil leaves scattered on top add a fresh herbal pop and a lovely aroma that makes your mouth water before the first bite.

Side Dishes

Spinach and Ricotta Stuffed Shells pair beautifully with a crisp green salad dressed in a light vinaigrette or a side of roasted veggies like zucchini or asparagus. If you want to keep things cozy, some warm garlic bread is always a crowd-pleaser alongside the cheesy, saucy shells.

Creative Ways to Present

For a dinner party or special occasion, try serving individual portions in mini baking dishes or on pretty ceramic plates with a drizzle of extra virgin olive oil and a small bowl of marinara on the side for dipping. You can also sprinkle crushed red pepper flakes if you want to add a little heat kick to this creamy crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Spinach and Ricotta Stuffed Shells keep wonderfully in the fridge for up to 3 days. Store them in an airtight container to maintain moisture and prevent the pasta from drying out. Reheat gently to avoid rubbery texture.

Freezing

This dish is freezer-friendly, which means you can make a big batch ahead of time. Place the baked, cooled shells in a single or layered dish and cover tightly with foil and plastic wrap to avoid freezer burn. They’ll keep for up to 3 months, ready whenever a comforting meal calls your name.

Reheating

To reheat, thaw overnight in the fridge if frozen. Warm in the oven at 350 degrees Fahrenheit, covered with foil, for 15 to 20 minutes or until heated through. Avoid microwaving if you want to keep the sauce and cheese from separating, but in a pinch, a quick zap on medium heat works too.

FAQs

Can I use frozen spinach instead of fresh for Spinach and Ricotta Stuffed Shells?

Yes, you can substitute frozen spinach, but be sure to thaw and squeeze out as much excess moisture as possible to keep the filling from becoming too watery. Fresh spinach does tend to provide a brighter flavor and texture, though.

Is there a way to make the Spinach and Ricotta Stuffed Shells vegan?

Absolutely! You can swap out the ricotta and mozzarella for plant-based cheese alternatives and omit the egg or use a flax egg as a binder. Use a dairy-free Parmesan substitute, and be sure to pick a vegan marinara sauce to keep everything plant-based and delicious.

Do I need to pre-cook the pasta shells before stuffing?

Yes, cooking the shells al dente as the recipe states is essential because it makes them pliable and easier to fill. Uncooked shells won’t soften properly during baking and can turn out tough.

Can I prepare the shells and filling the day before baking?

Definitely! Assemble the stuffed shells in the baking dish, cover tightly, and refrigerate overnight. When you’re ready to bake, simply add the sauce and follow the baking instructions—the flavors often develop even more after resting.

What if I don’t have jumbo pasta shells? Can I use something else?

If jumbo shells aren’t available, try manicotti tubes or large pasta tubes, which work similarly for stuffing. Just be sure to cook them al dente and adjust filling size accordingly.

Final Thoughts

Once you try these Spinach and Ricotta Stuffed Shells, they’re sure to become a staple in your recipe box. They bring together simple ingredients in a comforting, satisfying way that feels both special and homey all at once. Cooking them is such a pleasure, and sharing a dish this tasty with loved ones is even better—give it a go and watch how quickly your family and friends fall in love with every cheesy, tender bite.

Spinach and Ricotta Stuffed Shells Recipe

★★★★★

5.1 from 7 reviews

Author: Thomas
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Spinach and Ricotta Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, and fresh spinach, baked in a flavorful marinara sauce. It’s a comforting Italian-inspired vegetarian dish perfect for dinner gatherings or a family meal.

Instructions

Preheat and Cook Pasta. Preheat your oven to 375°F (190°C). Cook the pasta shells al dente according to the package instructions. Drain them carefully and set aside to cool so they are easier to handle for stuffing.
Sauté Garlic and Spinach. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic once the oil shimmers and sauté until it starts to brown—about 1 to 2 minutes. Add the chopped spinach and cook for 3 to 4 minutes, stirring occasionally, until wilted but still bright green. Remove from heat and let the spinach mixture cool.
Prepare the Cheese Mixture. In a mixing bowl, combine the cooled spinach, ricotta cheese, shredded mozzarella, grated Parmesan, the egg, chopped fresh basil, kosher salt, and black pepper. Stir thoroughly until all the ingredients are evenly incorporated.
Stuff the Shells. Pour ½ cup of marinara sauce into the bottom of an 8×8-inch shallow baking dish. Carefully spoon a generous amount of the spinach and cheese filling into each cooked pasta shell, then place the stuffed shells into the baking dish in a single layer.
Add Sauce and Bake. Pour the remaining marinara sauce evenly over the stuffed shells. Cover the dish tightly with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 to 15 minutes until the top is slightly browned and the sauce is bubbling.
Serve. Remove from the oven and let cool slightly. Serve warm, sprinkled with additional grated Parmesan cheese for garnish.

Notes

Cooking a few extra pasta shells is recommended as some may break during cooking.
For best results, do not overcook the pasta; it should be slightly firm (al dente) so it holds the filling well.
Fresh spinach can be substituted with frozen spinach, but be sure to thaw and squeeze out excess moisture before using.
This recipe can be prepared ahead up to the baking step and refrigerated; bake when ready to serve.
Use low-fat cheeses to keep the dish lighter without sacrificing flavor.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian