If you’re craving a comforting, cheesy, and utterly delicious meal that feels like a warm hug on a plate, you have to try this Spinach and Ricotta Stuffed Shells Recipe. It’s a perfect blend of tender pasta shells packed full of a creamy ricotta and spinach filling, all baked beneath a blanket of rich marinara and melted mozzarella. This dish is not only a crowd-pleaser but also a wonderful way to sneak some greens into your dinner without skimping on flavor or satisfaction.
Ingredients You’ll Need
Putting together this Spinach and Ricotta Stuffed Shells Recipe is wonderfully straightforward thanks to a concise list of ingredients. Each plays a crucial role, whether it’s the creaminess of the ricotta, the fresh crunch of spinach, or the savory depth of Parmesan. Together, they create the perfect harmony of flavors and textures.
- Jumbo pasta shells (12-15): These large shells are perfect for stuffing, holding just the right amount of filling.
- Ricotta cheese (2 cups): Creamy and mild, it forms the delicious base of the filling.
- Shredded mozzarella cheese (1 cup plus 3/4 cup): Melts beautifully to add gooeyness inside and on top.
- Grated Parmesan cheese (1/2 cup): Adds a salty, nutty kick that elevates every bite.
- Large egg (1): Acts as a binder to keep the filling perfectly together.
- Fresh spinach (2 cups) or frozen (1 cup): The leafy green that adds color, nutrients, and freshness.
- Minced garlic (2 cloves): Provides a savory punch that complements the cheeses and spinach.
- Marinara sauce (2 cups): Rich and tangy, it’s the flavorful sauce base that ties everything together.
- Salt and pepper (to taste): Essential seasonings to bring out all the wonderful flavors.
How to Make Spinach and Ricotta Stuffed Shells Recipe
Step 1: Prepare the Pasta Shells
Start by preheating your oven to 375°F (190°C). Boil a large pot of salted water and cook the jumbo pasta shells just until they’re al dente. This means they should be cooked through but still firm enough to hold their shape when stuffed. Once ready, drain and carefully set them aside to cool just a bit before filling.
Step 2: Mix the Filling
In a large bowl, combine the ricotta cheese, three-quarters of the shredded mozzarella, Parmesan, egg, fresh or thawed spinach, garlic, and a pinch of salt and pepper. Mix everything thoroughly so all the flavors meld together into a creamy, flavorful filling that will make each bite irresistible.
Step 3: Stuff the Shells
Using a spoon, stuff each cooked pasta shell generously with the ricotta and spinach mixture. Make sure each shell is well-filled but not overstuffed, so it holds up while baking. Arrange the stuffed shells neatly in a greased baking dish, laying them side by side like little boats ready to be bathed in sauce.
Step 4: Add Sauce and Bake
Pour the marinara sauce evenly over the stuffed shells, covering them nicely but not drowning the pasta. Then sprinkle the remaining mozzarella on top to get that perfect golden, bubbly cheese crust. Cover the dish with aluminum foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes to let the cheese brown and the sauce thicken slightly. The aroma at this stage is impossible to resist!
Step 5: Serve Hot
Once baked to bubbly perfection, take the shells out of the oven and let them set for a few minutes before serving. This helps everything firm up just a bit and makes plating easier. Now they’re ready to enjoy!
How to Serve Spinach and Ricotta Stuffed Shells Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley adds a fresh, vibrant touch to your dish, both in flavor and color. You can also add a light dusting of extra Parmesan cheese right before serving for additional savory punch.
Side Dishes
This meal pairs wonderfully with a crisp green salad dressed with a zesty vinaigrette to balance the richness of the shells. Garlic bread or a crusty baguette is another excellent choice, perfect for soaking up any extra marinara sauce. Roasted vegetables or a simple steamed broccoli also make fantastic accompaniments.
Creative Ways to Present
For a special occasion, serve this Spinach and Ricotta Stuffed Shells Recipe in mini casserole dishes individual portions that look both elegant and inviting. Alternatively, try layering the shells in a deep dish with extra marinara and cheese to create a built-up baked pasta casserole perfect for family-style dining.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. Make sure they’re completely cooled before covering to keep the texture fresh and avoid sogginess.
Freezing
This dish freezes wonderfully. Place the assembled (but unbaked) shells in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. When ready to enjoy, bake from frozen, adding extra time to the baking process so the filling warms through completely.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil for 15-20 minutes or until heated through. You can also microwave individual portions, though the oven method helps maintain that just-baked texture and bubbly cheese finish.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works just fine as long as you thaw it completely and squeeze out as much water as possible to prevent watery filling.
What type of ricotta cheese is best for this recipe?
Whole milk ricotta is ideal for a creamier, richer filling, but part-skim ricotta can be used for a lighter version without sacrificing too much flavor.
Can I make this recipe vegan or dairy-free?
While this classic recipe relies on dairy cheeses, you can substitute with plant-based ricotta and mozzarella alternatives along with a flax egg to make it vegan-friendly.
Is there a way to make the sauce from scratch?
Definitely! A simple homemade marinara with crushed tomatoes, garlic, herbs, and a pinch of sugar can elevate the whole dish and add fresh, vibrant flavor.
How do I reheat the shells without drying them out?
Cover the dish with foil when reheating in the oven and optionally add a splash of water or extra marinara sauce on top to keep everything moist and delicious.
Final Thoughts
You truly can’t go wrong with this Spinach and Ricotta Stuffed Shells Recipe—it’s a timeless dish that combines comfort, nutrition, and unforgettable flavor with simple, wholesome ingredients. Whether you’re feeding a crowd or just treating yourself, this recipe will quickly become a favorite to revisit again and again. Give it a try and savor every cheesy, saucy bite!
Print
Spinach and Ricotta Stuffed Shells Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Delicious and comforting Spinach and Ricotta Stuffed Shells are jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan cheese, fresh spinach, and garlic, baked in a rich marinara sauce. This hearty Italian-American dish is perfect for family dinners or meal prep and pairs wonderfully with a crisp salad or garlic bread.
Ingredients
Shells and Filling
- 12–15 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach (or 1 cup frozen spinach, drained)
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
Sauce and Topping
- 2 cups marinara sauce
- 1/4 cup shredded mozzarella cheese (reserved from the 1 cup)
- Fresh basil (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature while you prepare the other ingredients.
- Cook Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, typically about 8-10 minutes. Drain them carefully and set aside to cool slightly so you can handle them without breaking.
- Prepare Filling: In a large mixing bowl, combine ricotta cheese, 3/4 cup shredded mozzarella, grated Parmesan, the large egg, fresh or thawed spinach, minced garlic, salt, and pepper. Mix well until all ingredients are thoroughly incorporated into a smooth, creamy filling.
- Stuff the Shells: Take each cooked pasta shell and gently fill it with the ricotta-spinach mixture. Arrange the stuffed shells in a greased baking dish, placing them snugly but without overcrowding.
- Add Sauce and Topping: Pour the marinara sauce evenly over the arranged shells. Sprinkle the remaining 1/4 cup mozzarella cheese on top to create a cheesy crust as it bakes.
- Bake Covered: Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 20 minutes to heat through and let the flavors meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes until the cheese on top is bubbly and slightly golden.
- Serve: Remove from the oven and optionally garnish with fresh basil leaves. Serve hot and enjoy this comforting Italian meal.
Notes
- You can substitute frozen spinach if fresh is not available. Be sure to thaw and squeeze out excess moisture before mixing.
- For extra flavor, add a pinch of nutmeg to the ricotta filling.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- Gluten-free jumbo shells or pasta alternatives can be used to accommodate dietary needs.
- To make it vegetarian, ensure your marinara sauce contains no meat products.
