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Spinach & Ricotta Stuffed Shells

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Spinach & Ricotta Stuffed Shells

Craving a comforting, cheesy dinner that’s as satisfying as it is simple?

These Spinach & Ricotta Stuffed Shells are just the dish!

With a rich, creamy filling of spinach and three kinds of cheese, all wrapped in tender pasta and smothered in marinara sauce, it’s the ultimate weeknight meal or special occasion treat.

Plus, it’s easy to whip up and guaranteed to be a hit at the dinner table!

For Spinach & Ricotta Stuffed Shells

  • Jumbo Pasta Shells – These large shells hold the creamy spinach and ricotta filling perfectly.
  • Ricotta Cheese – The main creamy base for the filling.
  • Mozzarella Cheese – Adds meltiness and gooey texture to the filling and topping.
  • Parmesan Cheese – For a sharp, salty flavor that enhances the cheese mixture.
  • Egg – Helps bind the filling together and adds richness.
  • Spinach – Fresh or frozen, this adds flavor and a nice pop of green.
  • Garlic – Minced for a savory depth of flavor in the spinach mixture.
  • Marinara Sauce – The classic tomato sauce that perfectly complements the cheesy stuffed shells.
  • Olive Oil – For sautéing the garlic and spinach.
  • Salt and Pepper – To season and balance the flavors in the filling.
  • Fresh Basil or Parsley – For a fragrant, fresh garnish before serving.

Spinach & Ricotta Stuffed Shells

Craving a comforting, crowd-pleasing meal? These Spinach & Ricotta Stuffed Shells are the perfect blend of creamy cheese, savory spinach, and zesty marinara sauce. Baked to golden perfection, they’re a delicious, simple way to bring the flavors of Italy to your dinner table!
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Course: Main Course
Cuisine: Italian
Keyword: Spinach & Ricotta Stuffed Shells
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 servings

Notes

Ingredients:

  • 12 jumbo pasta shells
  • 1 ½ cups ricotta cheese
  • ¼ tsp nutmeg (optional)
  • 1 cup shredded mozzarella cheese (plus extra for topping)
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
  • 2 cloves garlic, minced
  • 2 cups marinara sauce
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh basil or parsley, for garnish
 

Instructions:

  1. Preheat the Oven
    • Set your oven to 375°F (190°C).
  2. Prepare the Spinach
    • If using fresh spinach, wash and chop it finely.
    • If using frozen spinach, thaw and drain it well, squeezing out excess moisture.
  3. Cook the Pasta Shells
    • In a large pot of salted boiling water, cook the jumbo pasta shells until al dente.
    • Drain and set aside.
  4. Prepare the Filling
    • Heat olive oil over medium heat in a skillet.
    • Add minced garlic and sauté until fragrant.
    • Stir in the spinach and cook until wilted (if using fresh) or heated through (if using frozen).
    • Season with salt and pepper.
    • In a large mixing bowl, combine ricotta, mozzarella, Parmesan, egg, nutmeg (if using), and the cooked spinach mixture.
    • Stir until well combined.
  5. Assemble the Dish
    • Spread a thin layer of marinara sauce at the bottom of a baking dish.
    • Stuff each pasta shell with the cheese and spinach mixture, placing them seam side up in the dish.
    • Pour the remaining marinara sauce over the stuffed shells.
    • Sprinkle extra mozzarella cheese on top.
  6. Bake
    • Cover the dish with aluminum foil and bake for 25 minutes.
    • Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
  7. Serve
    • Garnish with fresh basil or parsley before serving.
 

Notes:

  • For an extra cheesy topping, sprinkle more mozzarella or provolone just before the last 10 minutes of baking.
  • If you prefer a little spice, add red pepper flakes to the cheese mixture or sprinkle them on top before baking.
  • This dish pairs wonderfully with garlic bread or a simple green salad.
 

Nutrition

Calories: 465 kcal | Carbohydrates: 29g | Protein: 27g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 1058mg | Potassium: 611mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1994IU | Vitamin C: 11mg | Calcium: 521mg | Iron: 3mg
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  1. Can I use regular pasta shells instead of jumbo shells?

You can definitely use regular pasta shells or even manicotti, but keep in mind that the smaller shells might not hold as much of the delicious spinach and ricotta filling. If you use regular shells, just stuff them generously!

  1. Do I really need to pre-cook the pasta shells before stuffing them?

Nope, you don’t need to cook the pasta shells before stuffing them. Just make sure they’re cooked enough to handle, and when you bake them with the marinara sauce, they’ll cook through perfectly!

  1. How do I prevent the shells from sticking together?

Once you’ve boiled the shells, rinse them with cold water to cool them down and prevent sticking. You can also lightly drizzle olive oil over them to keep them separated and easy to handle.

  1. Can I prepare the stuffed shells ahead of time?

Yes! You can easily prepare the stuffed shells up to 4 hours in advance. Just assemble them, cover with foil, and refrigerate until you’re ready to bake. It’s a great make-ahead option for busy evenings!

 

  1. How do I store leftovers and reheat them?

Store any leftovers in an airtight container in the fridge for up to 4 days. When you’re ready to enjoy them again, just reheat in the oven at 350°F (175°C) for about 15-20 minutes, and they’ll be as delicious as the first time!

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