Spinach and Ricotta Stuffed Shells Recipe

Introduction

Spinach and Ricotta Stuffed Shells are a comforting and satisfying Italian-inspired dish perfect for family dinners. Tender jumbo pasta shells are filled with a creamy mixture of ricotta, spinach, and cheeses, baked in rich marinara sauce until bubbly and golden.

Ingredients

• 12–15 jumbo pasta shells (about 1/2 a box)
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese (divided)
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
• 2 cloves garlic (minced)
• 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)

Instructions

1. Step 1: Cook the jumbo pasta shells in salted boiling water according to the package instructions until al dente, approximately 8–10 minutes. Drain and set aside to cool slightly.
2. Step 2: In a large bowl, mix together ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and the egg until well combined.
3. Step 3: Heat olive oil in a skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 2–3 minutes. Stir the spinach into the cheese mixture and season with Italian seasoning, salt, and pepper.
4. Step 4: Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish.
5. Step 5: Fill each cooked shell with about 2 tablespoons of the ricotta-spinach mixture. Arrange the stuffed shells in a single layer in the baking dish, open side up.
6. Step 6: Spoon the remaining marinara sauce over the shells. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and heated through.
7. Step 7: Optionally, sprinkle the remaining mozzarella on top during the last 10 minutes if you want a cheesy crust. Garnish with fresh basil leaves before serving.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the filling mixture for a gentle heat.
• Use fresh spinach when possible for a brighter taste, but frozen works well too—just be sure to drain it thoroughly to prevent sogginess.
• Try swapping ricotta with cottage cheese for a lighter filling with a different texture.
• Make this dish ahead of time by assembling and refrigerating overnight; bake when ready to serve.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil for about 15–20 minutes or until warmed through. You can also freeze the assembled, unbaked shells for up to 2 months—thaw overnight in the fridge before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pasta shells instead of dried?

Fresh or frozen pasta shells can be used if available. They often require less cooking time or may already be pre-cooked, so adjust boiling accordingly to avoid overcooking.

Is there a way to make this recipe vegan?

Yes, substitute ricotta and mozzarella with plant-based vegan cheese alternatives, and use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a chicken egg. Ensure your marinara sauce is free from animal products.

Spinach and Ricotta Stuffed Shells Recipe

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★★★★★

4.9 from 148 reviews

This Spinach and Ricotta Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, spinach, and garlic. Baked in marinara sauce and topped with melted cheese, it’s a comforting Italian-inspired vegetarian dish perfect for family dinners or special occasions.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Pasta Shells

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

Cheese Filling

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

Vegetables and Seasonings

• 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
• 2 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper to taste

Other

• 2 cups marinara sauce
• 1 tablespoon olive oil
• Fresh basil leaves for garnish (optional)

Instructions

1. Cook the pasta shells: Boil the jumbo pasta shells in salted water according to package instructions until al dente, about 8–10 minutes. Drain and set aside to cool slightly.
2. Prepare the cheese filling: In a large bowl, combine ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and the egg. Mix thoroughly until well blended.
3. Sauté the spinach and garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2–3 minutes.
4. Combine filling ingredients: Stir the cooked spinach and garlic into the cheese mixture. Season with Italian seasoning, salt, and freshly ground black pepper. Mix well to combine all ingredients evenly.
5. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking.
6. Prepare the baking dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
7. Stuff the shells: Fill each cooked shell with about 2 tablespoons of the ricotta-spinach mixture. Place the stuffed shells in a single layer in the baking dish, open side up.
8. Add remaining sauce and cheese: Spoon the remaining marinara sauce over the stuffed shells. Sprinkle the remaining 1/2 cup shredded mozzarella over the top.
9. Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
10. Garnish and serve: Optionally, garnish with fresh basil leaves before serving warm.

Notes

• For best results, use fresh spinach for a brighter flavor, but frozen spinach can be substituted if thawed and well-drained.
• You can prepare this dish a day ahead and refrigerate before baking; just add a few extra minutes to baking time if baking straight from the fridge.
• To make this recipe gluten-free, use gluten-free jumbo pasta shells.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• For a richer dish, add a sprinkle of extra Parmesan on top before baking.

Keywords: Stuffed Shells, Spinach and Ricotta, Italian, Baked Pasta, Vegetarian, Comfort Food