Spinach and Ricotta Stuffed Shells Recipe

Imagine settling in for dinner with a dish that combines gooey cheese, savory spinach, and tender pasta, all nestled under a blanket of bright marinara sauce. This Spinach and Ricotta Stuffed Shells Recipe is everything you crave in a comfort meal: rich, creamy filling packed into shells, oven-baked until bubbly, and bursting with flavor. If you’re looking for a crowd-pleasing vegetarian option with Italian flair, this one ticks all the boxes and then some.

Ingredients You’ll Need

The beauty of this dish lies in its straightforward, wholesome ingredients. Each element brings a unique note to the symphony of flavors—creamy ricotta, fresh spinach, and tangy marinara make every bite memorable. Let’s take a closer look at what you’ll need:

• Jumbo pasta shells: The perfect vessel to hold our luscious cheese and spinach filling; don’t skimp on shell size for easier stuffing.
• Ricotta cheese: Full-fat ricotta is ultra-creamy and satisfying, but part-skim works well if you’re looking for a lighter touch.
• Mozzarella cheese: Half is mixed into the filling, and the rest is sprinkled on top to create that irresistible, melty golden crust.
• Parmesan cheese: Adds a salty, nutty punch that balances the creamy ricotta and rich marinara sauce.
• Egg: Acts as the binder to bring the filling together and give it structure during baking.
• Fresh or frozen spinach: Provides color, nutrients, and an earthy flavor—just make sure to drain well if using frozen.
• Garlic: Two cloves add a bold, aromatic kick to the spinach for a fuller flavor profile.
• Marinara sauce: Choose your favorite store-bought blend or go homemade for extra bragging rights.
• Olive oil: A touch of olive oil in the pan helps wilt the spinach and bloom the garlic.
• Italian seasoning: Classic herbs like oregano and basil add traditional Italian warmth.
• Salt and freshly ground black pepper: Essential for balancing and enhancing the flavors in every layer.
• Fresh basil leaves (optional): A fragrant and vibrant finishing touch for serving.

How to Make Spinach and Ricotta Stuffed Shells Recipe

Step 1: Cook the Pasta Shells

Begin by boiling your jumbo pasta shells in salted water until they’re al dente—just tender enough to hold their shape when stuffed. This usually takes 8–10 minutes. Don’t overcook, as the shells will continue to soften while baking. Once done, drain and set them aside to cool for easy handling when it’s time to fill.

Step 2: Make the Filling

Grab a mixing bowl and stir together the ricotta, half the mozzarella, Parmesan, and the egg. This gets you a creamy, cheesy base that’s just begging to be tucked into pasta. Meanwhile, gently sauté minced garlic in olive oil until it’s fragrant, then add the spinach and cook until wilted. Tip the spinach mixture into your cheese blend, season with Italian seasoning, salt, and black pepper, and mix until everything’s beautifully combined.

Step 3: Stuff the Shells

Preheat your oven to 375°F (190°C), and pour a layer of marinara sauce into the bottom of your baking dish—think of it as a cozy bed for your filled shells. Take each shell and nestle a generous scoop (about 2 tablespoons) of the ricotta-spinach filling inside. Arrange the stuffed shells open side up in the dish for maximum cheesy exposure, then spoon more marinara on top.

Step 4: Bake to Golden Goodness

Cover the dish with foil and bake for 20 minutes. This helps the filling set without drying out. For the last 10 minutes, remove the foil, sprinkle on the rest of the mozzarella, and continue baking until everything is gooey and golden. Let it sit a few minutes after baking—those flavors are mingling and only getting better while you wait.

How to Serve Spinach and Ricotta Stuffed Shells Recipe

Garnishes

Nothing elevates the Spinach and Ricotta Stuffed Shells Recipe quite like a flurry of fresh basil leaves or a final dusting of Parmesan. These finishing touches bring a pop of color and freshness to every plate, instantly making it restaurant-worthy (and utterly Instagrammable).

Side Dishes

This cozy bake pairs wonderfully with a crisp green salad or a simple Italian vinaigrette to cut through the richness. Or serve with crusty garlic bread to mop up every last bit of saucy, cheesy goodness. Roasted vegetables also complement the dish, adding color and nutrients without overpowering those classic flavors.

Creative Ways to Present

If you’re serving guests, try baking the shells in individual ramekins for a personal touch. Or, arrange the shells in a spiral pattern for a bit of flair. A drizzle of pesto or chili oil before serving adds a unique spin to the traditional Spinach and Ricotta Stuffed Shells Recipe without extra effort.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), simply let the dish come to room temperature, cover, and refrigerate. The flavors seem to deepen overnight, making it just as delightful the next day—maybe even better.

Freezing

This recipe is meal-prep gold. Assemble the unbaked shells in a freezer-safe dish, cover tightly, and freeze. When you’re ready for a weeknight win, thaw overnight in the fridge and bake as directed. Even fully baked shells freeze well, just ensure they’re cooled before popping into the freezer.

Reheating

To reheat, cover the shells with foil and bake at 350°F (175°C) until hot throughout (about 20-25 minutes). A quick zap in the microwave works for individual portions. Add a splash of marinara if things look a little dry to restore that just-baked sauciness.

FAQs

Can I use cottage cheese instead of ricotta for the filling?

If ricotta isn’t your thing, cottage cheese is a fine swap! Just make sure to drain it well and pulse in a food processor until smooth for the best texture in your Spinach and Ricotta Stuffed Shells Recipe.

Is it possible to make the filling ahead of time?

Absolutely! The filling for the Spinach and Ricotta Stuffed Shells Recipe can be made a day in advance; keep it covered in the fridge, then stuff your shells right before baking.

Will gluten-free shells work?

Yes, gluten-free jumbo pasta shells are a great substitute and work well in the recipe, just keep an eye on the cooking time, as they can soften up faster than wheat-based shells.

What can I add for extra flavor?

Feel free to experiment! Chopped sun-dried tomatoes, sautéed mushrooms, or a sprinkle of chili flakes can all bring a new dimension to the Spinach and Ricotta Stuffed Shells Recipe.

Can this be made vegan?

With plant-based ricotta, vegan mozzarella, and an egg substitute, the recipe transforms beautifully—just double-check your marinara sauce to be sure it fits your dietary choice!

Final Thoughts

There’s just something magical about gathering around a bubbling, cheesy dish like the Spinach and Ricotta Stuffed Shells Recipe. Whether it’s a busy weeknight or you’re feeding a room full of friends, this recipe is guaranteed to win hearts. I can’t wait for you to try it and add your own twist—happy cooking!

Print