If you’re searching for a comforting, crowd-pleasing dish that feels like a warm hug on a plate, this Spinach and Ricotta Stuffed Shells Recipe is exactly what you need. Picture tender jumbo pasta shells generously filled with a creamy, flavorful mixture of ricotta, fresh spinach, and cheeses, all baked in a rich marinara sauce that brings the whole dish together with perfect harmony. Whether you’re cooking for a family dinner or a special occasion, these stuffed shells are an absolute delight that never fails to impress.
Ingredients You’ll Need
This recipe relies on simple but essential ingredients that work together to create magic. Each one adds a unique touch: from the creamy ricotta that makes the filling luscious, to the fresh spinach bringing vibrant color and nutrition, and the trio of cheeses layering gooey, savory goodness that makes every bite memorable.
- Jumbo pasta shells: These large shells are perfect for stuffing and hold the filling beautifully without breaking apart.
- Ricotta cheese: The creamy base for the filling, giving it a smooth and rich texture.
- Shredded mozzarella cheese: Provides melty, stretchy goodness both inside the filling and on top for a golden finish.
- Grated Parmesan cheese: Adds a sharp, nutty flavor that deepens the overall taste.
- Large egg: Helps bind the filling ingredients together for easy stuffing and perfect consistency.
- Fresh spinach (or frozen): Packed with nutrients and freshness, it adds a lovely pop of green and gentle earthiness.
- Minced garlic: Infuses the filling with a subtle aromatic punch that brightens every bite.
- Marinara sauce: A classic tomato base that’s savory, slightly sweet, and keeps the shells moist during baking.
- Salt and pepper: Simple seasonings that elevate all the flavors without overpowering.
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). Then, bring a large pot of salted water to a boil and cook the jumbo pasta shells until just al dente — firm enough to hold their shape but tender enough to bite through easily. Drain the shells carefully and set them aside to cool slightly so they’re ready for stuffing.
Step 2: Make the ricotta and spinach filling
In a spacious mixing bowl, combine the ricotta cheese, most of the shredded mozzarella (save some for later), grated Parmesan, one large egg, fresh or thawed spinach, and minced garlic. Season with salt and pepper to taste, then mix everything together until smooth and evenly blended. This mixture is the heart of the dish, creamy and packed with flavor.
Step 3: Stuff the shells
Now comes the fun part: spooning the luscious filling inside each cooked pasta shell. Be generous but gentle, making sure each shell is filled to the brim without splitting. Arrange the stuffed shells snugly in a greased baking dish, so they stay perfectly in place during baking.
Step 4: Add sauce and bake
Pour the marinara sauce evenly over the stuffed shells, letting it seep into every nook and cranny. Sprinkle the remaining shredded mozzarella cheese on top for that irresistible golden, bubbly finish. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for another 10 minutes to get those lightly browned patches on top.
Step 5: Serve and enjoy
Once baked, these Spinach and Ricotta Stuffed Shells Recipe beauties are best served hot. They come out perfectly saucy, cheesy, and full of fresh flavor that will have everyone going back for seconds.
How to Serve Spinach and Ricotta Stuffed Shells Recipe
Garnishes
For a fresh burst of color and flavor, sprinkle some chopped fresh basil or parsley on top just before serving. A light drizzle of extra virgin olive oil adds a nice sheen and subtle richness that complements the tomato sauce perfectly.
Side Dishes
Pair these stuffed shells with a simple green salad dressed in a tangy vinaigrette to balance the richness. Garlic bread or crusty Italian bread is another fantastic side, perfect for mopping up any leftover marinara sauce on your plate.
Creative Ways to Present
If you’re feeling adventurous, try serving this Spinach and Ricotta Stuffed Shells Recipe in individual ramekins for a classy, personalized touch. You can also sprinkle toasted pine nuts over the top for a delightful crunch that adds another layer of texture.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed shells keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for an even tastier meal the next day.
Freezing
This recipe freezes wonderfully! Arrange the stuffed shells in a baking dish, cover tightly with foil or plastic wrap, and freeze for up to 2 months. You can bake them straight from frozen—just add extra baking time and ensure they’re heated through.
Reheating
To reheat, cover the dish with foil and warm in a 350°F (175°C) oven for about 20 minutes, or until heated through. You can also microwave individual portions, but baking helps maintain the creamy texture and keeps the shells tender.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and thoroughly squeeze out any excess water from the frozen spinach before mixing it into the filling to avoid soggy shells.
Do I need to cook the spinach before mixing it in?
If you’re using fresh spinach, you can sauté it lightly to wilt and reduce moisture or simply chop it finely to mix in raw, as the baking process cooks it fully. Either way works, but sautéing can reduce wateriness.
Can I make this recipe vegan or dairy-free?
While this traditional version is rich in cheeses, you can substitute ricotta and mozzarella with plant-based alternatives and use a flax egg or chia egg to bind the filling. Just keep in mind the flavor and texture will vary slightly.
What type of marinara sauce works best?
A simple, good-quality marinara sauce with fresh tomatoes and herbs is perfect. You want a sauce that’s flavorful but not overly sweet or chunky so it complements the filling without overpowering it.
Is it okay to prepare the shells a day ahead?
Yes! You can prepare and stuff the shells a day ahead, keep them covered in the refrigerator, then bake them fresh when you’re ready to serve. This makes for a convenient and stress-free meal prep.
Final Thoughts
This Spinach and Ricotta Stuffed Shells Recipe is a true gem that combines simplicity with incredible taste, making it a recipe you’ll want to keep coming back to. Filled with creamy, cheesy goodness and topped with savory tomato sauce, it’s comfort food at its finest. Give it a try, and I promise it will become a favorite you cherish for family dinners and special occasions alike.
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
- Diet: Vegetarian
Description
Delicious and comforting Spinach and Ricotta Stuffed Shells baked to perfection with a rich marinara sauce and a blend of cheeses. This hearty Italian-inspired dish features jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, fresh spinach, and garlic, making it a perfect meal for family dinners or special gatherings.
Ingredients
Shells
- 12–15 jumbo pasta shells
Stuffing
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided as 3/4 cup and 1/4 cup)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
Sauce and Topping
- 2 cups marinara sauce
- Additional 1/4 cup shredded mozzarella cheese for topping
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the stuffed shells later.
- Cook Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them until al dente, about 8-10 minutes, then drain carefully and set aside to cool slightly.
- Make Filling: In a mixing bowl, combine ricotta cheese, 3/4 cup shredded mozzarella, grated Parmesan cheese, the egg, chopped fresh spinach (or thawed frozen spinach), minced garlic, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Stuff the Shells: Gently fill each cooked pasta shell with the prepared cheese and spinach mixture. Arrange the stuffed shells evenly in a greased baking dish to prevent sticking.
- Add Sauce and Topping: Pour the marinara sauce evenly over the arranged stuffed shells to cover them. Sprinkle the remaining mozzarella cheese over the top for a gooey cheesy finish.
- Bake Covered: Cover the baking dish with aluminum foil to keep the moisture in, and bake for 20 minutes in the preheated oven, allowing the cheese to melt and the flavors to meld.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes until the cheese on top is bubbly and lightly browned.
- Serve: Remove from oven and let cool slightly. Serve hot, garnished with fresh basil leaves for added color and flavor if desired.
Notes
- Be sure not to overcook the pasta shells during boiling to avoid them breaking when stuffed.
- Use fresh spinach for a brighter flavor, or thoroughly drain frozen spinach to prevent watery filling.
- You can prepare this dish a day ahead, refrigerate covered, and bake just before serving.
- For a richer flavor, add a pinch of nutmeg to the cheese filling.
- If you prefer a vegetarian meal, ensure the marinara sauce contains no meat products.
