These Easy Spinach & Ricotta Stuffed Shells are the ultimate comfort food—filled with creamy ricotta cheese and fresh spinach, all baked to perfection in marinara sauce and topped with melted cheese. This dish is hearty, satisfying, and surprisingly easy to make, making it a perfect weeknight dinner or a crowd-pleasing meal for family gatherings.
Why You’ll Love This Recipe?
The combination of rich ricotta, savory spinach, and flavorful marinara sauce is absolutely irresistible. These stuffed shells are creamy, cheesy, and filling, yet light enough to make you feel good about your dinner choice. The best part? They’re easy to put together and can be prepped in advance for even quicker meals during busy weeks.
Ingredients
Here’s a quick preview of the ingredients needed. The full list is below.
- Jumbo pasta shells
- Ricotta cheese
- Fresh spinach (or frozen spinach, thawed and drained)
- Mozzarella cheese
- Parmesan cheese
- Garlic
- Marinara sauce (store-bought or homemade)
- Egg
- Fresh basil (optional)
- Salt and pepper
Directions
- Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
- While the shells cook, heat a little olive oil in a pan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the spinach and cook until wilted (if using fresh spinach). If using frozen spinach, make sure it’s thawed and drained, then add to the pan. Set aside to cool slightly.
- In a large mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan, egg, spinach, salt, and pepper. Stir until well combined.
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Stuff each pasta shell with the ricotta-spinach mixture and arrange them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and top with more mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil, if desired, and serve hot.
Expert Tips and Tricks
- Be sure to slightly undercook the pasta shells as they will continue to cook in the oven.
- If you want to make this dish ahead of time, you can assemble the stuffed shells and store them in the fridge for up to 1 day before baking.
- For a creamy sauce, you can stir a little heavy cream or cream cheese into the marinara sauce before pouring it over the shells.
Recipe Variations and Possible Substitutions
- You can swap spinach for kale or even add some sautéed mushrooms for extra flavor.
- Use ricotta alternatives like cottage cheese or a dairy-free ricotta if you prefer.
- For an added protein boost, try mixing in some cooked ground beef, turkey, or sausage with the ricotta filling.
Serving and Pairing Suggestions
These stuffed shells are delicious on their own, but they pair wonderfully with a side of garlic bread, a fresh green salad, or roasted vegetables. A glass of red wine, such as Chianti or Merlot, would be the perfect complement to this Italian-inspired dish.
Storage and Reheating Tips
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes, or until heated through. You can also freeze the stuffed shells before baking—just cover tightly with foil and freeze for up to 3 months. Bake directly from the freezer, adding an extra 10-15 minutes to the cooking time.
FAQs
Can I make these shells without spinach?
Absolutely! If you’re not a fan of spinach, you can leave it out or substitute with other veggies, like sautéed mushrooms or zucchini.
What can I use instead of ricotta cheese?
If you’re not a fan of ricotta, you can substitute with cottage cheese, cream cheese, or even a blend of mascarpone and cream cheese.
Can I use homemade marinara sauce?
Yes! Homemade marinara sauce will add even more flavor to the dish, and it’s a great way to use up extra tomatoes.
Can I make this recipe vegetarian?
This recipe is already vegetarian! You can also add some fresh herbs or a sprinkle of crushed red pepper flakes for an added kick.
Conclusion
Easy Spinach & Ricotta Stuffed Shells are a classic, comforting dish that’s simple to prepare yet packed with flavor. The combination of creamy cheese, spinach, and marinara sauce makes this meal a family favorite that’s perfect for any occasion. Whether you’re making it for a quick dinner or preparing it ahead of time, these stuffed shells are sure to impress. Enjoy!
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Easy Spinach & Ricotta Stuffed Shells
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Pasta, Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Easy Spinach & Ricotta Stuffed Shells are a comforting and delicious Italian dish. Jumbo pasta shells are filled with a creamy spinach and ricotta mixture, then baked in marinara sauce and topped with melted mozzarella. This easy-to-make recipe is perfect for a hearty weeknight dinner or a family gathering.
Ingredients
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 (10 oz) package frozen spinach, thawed and drained
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce (store-bought or homemade)
Instructions
- Cook the Shells:
- Cook the pasta shells according to package directions until al dente. Drain and set aside, spreading them out on a baking sheet to prevent sticking.
- Prepare the Filling:
- Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute).
- Add the spinach and cook for 3-4 minutes, stirring occasionally. Let it cool slightly, then squeeze out any excess moisture from the spinach.
- In a mixing bowl, combine the spinach, ricotta cheese, ¾ cup mozzarella, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Stir until well combined.
- Stuff the Shells:
- Preheat your oven to 375°F (190°C).
- Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish.
- Stuff each cooked pasta shell with a generous amount of the spinach and ricotta mixture, then place the stuffed shells in the baking dish.
- Assemble and Bake:
- Pour the remaining marinara sauce over the stuffed shells, covering them completely. Sprinkle the remaining mozzarella cheese on top.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the stuffed shells cool for 5 minutes before serving. Garnish with fresh basil or extra Parmesan if desired.
Notes
- You can make the filling ahead of time and refrigerate it for up to 1 day.
- To make this dish even heartier, add some cooked ground meat or sausage to the ricotta mixture.
- If you prefer, you can substitute fresh spinach for frozen spinach (about 5-6 cups of fresh spinach, wilted and drained).
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg