Why You’ll Love This Recipe

Spinach and Ricotta Stuffed Shells are the perfect combination of comfort food and simple elegance. Jumbo pasta shells are filled with a creamy ricotta and spinach mixture, then baked in a savory marinara sauce. It’s a satisfying vegetarian dish that’s perfect for family dinners, special occasions, or meal prepping for the week ahead. With its rich flavors and hearty ingredients, this dish is sure to please everyone at the table.

Spinach and Ricotta Stuffed Shells

Ingredients

12–15 jumbo pasta shells
2 cups ricotta cheese
1 cup shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
1 large egg
2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
2 cloves garlic (minced)
2 cups marinara sauce
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and freshly ground black pepper to taste
Fresh basil leaves for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pasta Shells: Cook the jumbo pasta shells according to the package instructions in salted water until al dente. Drain and set aside to cool slightly.
Make the Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, ½ cup of shredded mozzarella, grated Parmesan, and the egg. Mix until well incorporated.
Cook the Spinach: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 2–3 minutes. If using frozen spinach, ensure it’s thoroughly drained to avoid excess moisture. Remove from heat and let it cool slightly before adding it to the ricotta mixture.
Assemble the Dish: Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
Stuff the Shells: Fill each cooked pasta shell with about 2 tablespoons of the ricotta-spinach mixture. Arrange the stuffed shells in a single layer in the baking dish, open side up.
Top and Bake: Spoon the remaining marinara sauce over the stuffed shells. Sprinkle the remaining shredded mozzarella cheese evenly over the top. Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
Serve: Let the dish rest for a few minutes before serving. Garnish with fresh basil leaves if desired.

Servings and Timing

Servings: 4–6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

Add Meat: Incorporate cooked ground beef or Italian sausage into the marinara sauce for a heartier dish.
Gluten-Free Option: Use gluten-free jumbo pasta shells to accommodate dietary restrictions.
Extra Veggies: Add sautéed mushrooms, sun-dried tomatoes, or zucchini to the ricotta filling for added flavor and nutrition.
Cheese Variations: Experiment with different cheeses like provolone or goat cheese for a unique twist.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Assemble the stuffed shells in the baking dish, cover tightly with foil, and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 60–70 minutes, or until heated through.
Reheating: Reheat individual servings in the microwave or cover and bake in the oven at 350°F (175°C) until warmed through.

FAQs

Can I use no-boil pasta shells?

Yes, you can use no-boil pasta shells. Ensure they are fully submerged in the marinara sauce during baking to allow them to cook properly.

How do I prevent the shells from sticking together?

After cooking the shells, lay them out in a single layer on a baking sheet or tray to cool, ensuring they don’t touch each other.

Can I make this dish ahead of time?

Yes, you can assemble the stuffed shells a day in advance and refrigerate them until ready to bake.

What can I serve with stuffed shells?

Pair the stuffed shells with a simple green salad, garlic bread, or steamed vegetables for a complete meal.

Can I use frozen spinach?

Yes, if using frozen spinach, make sure to thaw and drain it thoroughly to remove excess moisture before adding it to the ricotta mixture.

How do I drain ricotta cheese?

Place the ricotta cheese in a fine-mesh strainer or cheesecloth over a bowl and let it drain for about 30 minutes to remove excess liquid.

Can I use homemade marinara sauce?

Absolutely! Homemade marinara sauce can add a personal touch and enhance the flavors of the dish.

How do I know when the stuffed shells are done?

The stuffed shells are done when the cheese is melted and bubbly, and the top is golden brown.

Can I add more cheese on top?

Feel free to sprinkle additional shredded mozzarella or Parmesan cheese on top before baking for an extra cheesy crust.

Are stuffed shells suitable for vegetarians?

Yes, this recipe is vegetarian-friendly. For a vegan version, substitute the cheeses and egg with plant-based alternatives.

Conclusion

Spinach and Ricotta Stuffed Shells are a delightful and versatile dish that brings comfort and flavor to your table. Whether you’re preparing a weeknight dinner or hosting a special gathering, this recipe is sure to impress. With its creamy filling, hearty pasta, and savory marinara sauce, it’s a meal that satisfies both the palate and the soul.