Spinach and Ricotta Stuffed Shells Recipe

🥬 Why You’ll Love This Recipe

Spinach and Ricotta Stuffed Shells are the definition of cozy Italian comfort food — creamy, cheesy, and satisfyingly hearty. You’ll love this recipe because:

• It’s family-approved — even picky eaters enjoy the mild, creamy spinach filling.
• Simple ingredients, big flavors: everything you need is probably already in your kitchen.
• It’s vegetarian and wholesome, yet indulgent enough for a weekend dinner.
• Perfect for make-ahead meals and freezer-friendly meal prep.

🧀 Ingredients You’ll Need

For the Stuffed Shells:

• 20 jumbo pasta shells
• 2 cups ricotta cheese (whole milk preferred)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
• 2 cloves garlic, minced
• 2 cups marinara sauce (homemade or store-bought)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste

👩‍🍳 Step-by-Step Instructions

Step 1 — Cook the Pasta
Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente (about 10 minutes). Drain and lightly toss with a drizzle of olive oil to prevent sticking.

Step 2 — Prepare the Filling
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (1 minute). Add chopped spinach and cook until wilted, about 2–3 minutes. Set aside to cool.

Step 3 — Mix the Cheese Filling
In a large bowl, combine ricotta, ½ cup mozzarella, ¼ cup Parmesan, and the egg. Stir in the cooled spinach mixture, oregano, basil, salt, and pepper. Mix until creamy and well combined.

Step 4 — Assemble the Dish
Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Stuff each shell with 1–2 tablespoons of the filling and arrange them in the dish. Pour the remaining marinara sauce on top and sprinkle with the rest of the mozzarella and Parmesan cheeses.

Step 5 — Bake to Perfection
Cover with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 10 minutes, until bubbly and golden. Let it rest 5 minutes before serving.

💡 Pro Tips for Perfect Stuffed Shells

• Don’t overcook the shells. Slightly underdone pasta holds its shape better when baked.
• Use a piping bag or spoon to fill shells neatly.
• Fresh ricotta = better texture — it’s lighter and creamier than pre-packaged options.
• Make it ahead: Assemble the dish a day early and refrigerate; bake when ready.
• For added depth, stir a few spoonfuls of pesto into the filling for a nutty, herby twist.

🍽 How to Serve

Serve hot, straight from the oven, and garnish with:

• Fresh basil or parsley for color
• A side of garlic bread or a green salad with vinaigrette
• A glass of Pinot Grigio or sparkling water with lemon for balance
• Finish your meal with tiramisu or panna cotta for a true Italian finale.

🧊 Make-Ahead, Storage & Freezing Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze (Unbaked): Assemble, cover tightly, and freeze up to 3 months. Bake from frozen for 45–50 minutes.
• Freeze (Baked): Cool completely, portion into containers, and reheat in the oven or microwave until warm.

🥗 Nutrition Information (Per Serving)

🌿 Health Benefits

This dish is not only comforting but also nourishing:

• Spinach adds iron, vitamin A, and fiber.
• Ricotta and mozzarella offer protein and calcium for strong bones.
• The combination makes it an excellent vegetarian main course rich in balanced nutrients.

❓ FAQs About Spinach and Ricotta Stuffed Shells

Can I use frozen spinach?
Yes! Thaw completely and squeeze out moisture before mixing with ricotta.

Can I make it vegan?
Absolutely — replace cheeses with vegan ricotta and mozzarella alternatives and use a flaxseed egg.

What if I can’t find jumbo shells?
Use manicotti or cannelloni tubes. Fill them the same way and bake as directed.

How do I keep shells from sticking together?
After boiling, drizzle a little olive oil and toss gently.

Can I cook this without an oven?
Yes — assemble everything in a deep skillet, cover, and simmer on low heat until cheese melts and sauce bubbles.

🖨️ Printable Recipe Card

Spinach and Ricotta Stuffed Shells
Comforting Italian pasta shells filled with creamy ricotta and spinach, baked in a rich marinara sauce until bubbly and golden.

Prep Time: 20 mins | Cook Time: 35 mins | Total: 55 mins | Serves: 4

Ingredients: See full list above.
Instructions: Follow steps 1–5 above.