Creamy Stuffed Shells
Hola! This Spinach and Ricotta Stuffed Shells Recipe brings me right back to those cozy evenings when my mama and I would gather around the kitchen table, laughter filling the air as we layered sauce, cheese, and pasta with love.
There’s something truly comforting about this dish: tender pasta shells filled with creamy ricotta, melted mozzarella, and garlicky spinach, all baked under a blanket of marinara sauce. It’s a hug on a plate, simple yet elegant, perfect for any weeknight dinner or a Sunday family meal.
If you’re craving something wholesome, cheesy, and meat-free, this recipe is your new favorite.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine Type | Italian |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Comfort Food Made Simple: Creamy ricotta, tender shells, and warm marinara come together in under an hour.
- Vegetarian and Family-Friendly: Everyone loves this dish, even the meat lovers at the table.
- Perfect for Meal Prep: You can assemble it ahead of time and pop it in the oven when ready to eat.
- Customizable: Add mushrooms, herbs, or sun-dried tomatoes to make it your own.
- Cozy and Elegant: Looks impressive but is easy enough for any night of the week.
Spinach and Ricotta Stuffed Shells
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Spinach and Ricotta Stuffed Shells are creamy, cheesy, and full of flavor. Tender jumbo pasta shells are filled with a ricotta-spinach mixture, baked with marinara, and topped with melted mozzarella for the perfect cozy vegetarian dinner.
Ingredients
- 12–15 jumbo pasta shells (about 1/2 a box)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 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)
Instructions
1. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until al dente, about 8–10 minutes. Drain and set aside.
2. In a large bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, and egg. Mix until smooth.
3. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds, then add chopped spinach and cook until wilted. Stir into the ricotta mixture. Season with Italian seasoning, salt, and pepper.
4. Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
5. Fill each pasta shell with about 2 tablespoons of the ricotta-spinach filling and arrange in a single layer in the dish.
6. Spoon the remaining marinara sauce over the top, then sprinkle with the remaining mozzarella.
7. Cover with foil and bake for 20 minutes, then uncover and bake for 10 more minutes until bubbly and golden.
8. Let rest for 5 minutes, then garnish with fresh basil and serve.
Notes
Use full-fat ricotta for the creamiest texture.
Drain spinach completely to avoid a watery filling.
Add sautéed mushrooms or sun-dried tomatoes for extra flavor.
These stuffed shells freeze beautifully—assemble, freeze, and bake later for an easy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of dish
- Calories: 336
- Sugar: 8 g
- Sodium: 909 mg
- Fat: 21.9 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9.9 g
- Trans Fat: 0 g
- Carbohydrates: 17.7 g
- Fiber: 2.6 g
- Protein: 17.2 g
- Cholesterol: 70 mg
Ingredients
- 12–15 jumbo pasta shells (about ½ a box)
- 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)
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Ricotta cheese | Use full-fat for the creamiest texture, or part-skim for a lighter version. |
| Spinach | Fresh spinach gives a vibrant flavor, but frozen works perfectly if drained well. |
| Pasta shells | Cook just until al dente so they hold their shape when stuffed. |
| Marinara sauce | Choose a good-quality sauce or make your own with fresh tomatoes and basil. |
| Mozzarella | Divide it into two portions so you can save half for that golden, cheesy topping. |
Step-by-Step Instructions
- Cook the pasta shells: Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until al dente, about 8–10 minutes. Drain and set aside to cool slightly.
- Prepare the filling: In a large mixing bowl, combine ricotta, ½ cup mozzarella, Parmesan, and the egg. Mix until smooth and creamy.
- Cook the spinach: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add chopped spinach and cook for 2–3 minutes until wilted. Stir into the ricotta mixture. Season with Italian seasoning, salt, and pepper.
- Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish.
- Stuff the shells: Fill each pasta shell with about 2 tablespoons of the spinach-ricotta mixture and arrange in a single layer in the baking dish.
- Top with sauce and cheese: Spoon the remaining marinara sauce over the shells and sprinkle with the rest of the mozzarella.
- Bake covered with foil for 20 minutes, then uncover and bake for 10 more minutes until bubbly and golden.
- Rest and serve: Let the dish sit for 5 minutes to settle, then garnish with basil before serving.
Helpful Tips
- Don’t overcook the shells, or they’ll tear when stuffing.
- Drain spinach completely to avoid watery filling.
- Use a piping bag or spoon for neat stuffing.
- Let it rest before serving so the filling sets nicely.
Expert Tips for the Best Results
- Layer strategically: Always start with sauce on the bottom so the shells don’t stick.
- Add freshness: Sprinkle chopped basil or parsley before serving for color and aroma.
- Cheese matters: Grate cheese from a block for better melt and flavor.
- Reheat right: Warm leftovers in a covered dish at 350°F until bubbly.
Recipe Variations
- Spinach Mushroom Shells: Add sautéed mushrooms to the filling for a deeper, earthy flavor.
- Four-Cheese Shells: Add cream cheese or fontina for an extra decadent version.
- Roasted Veggie Twist: Mix in roasted zucchini or red peppers for color and sweetness.
- Spicy Marinara Shells: Add chili flakes to the sauce for a little kick.
Make Ahead & Freezer Tips
You can assemble the stuffed shells a day in advance and refrigerate until ready to bake. If freezing, wrap tightly before baking and store up to 3 months. To serve, thaw overnight in the fridge, then bake covered for 40–45 minutes.
Serving Suggestions
Serve your Spinach and Ricotta Stuffed Shells with a crisp green salad, warm garlic bread, or roasted vegetables. Garnish with fresh basil and a sprinkle of extra Parmesan for that restaurant-quality finish.
If you’re craving another cozy, homestyle dinner, don’t miss my Chicken Pot Pie with Red Lobster Biscuits. It’s a creamy, golden-baked pot pie topped with buttery biscuit goodness—perfect for family nights when you want something warm, comforting, and full of flavor.
Pairing Ideas
Pair with a glass of Pinot Grigio or sparkling water with lemon. Add a simple Caprese salad or sautéed broccoli on the side for a balanced, colorful meal.
Storage and Reheating Tips
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes or in the microwave in 30-second bursts. Add a spoonful of extra marinara before reheating to keep it moist.
Frequently Asked Questions (FAQs)
Can I use frozen spinach instead of fresh?
Yes, just thaw it completely and squeeze out the excess water before mixing it into the ricotta.
Can I make this ahead of time?
Absolutely! Prepare and refrigerate before baking, or freeze for later use.
What can I substitute for ricotta?
Cottage cheese or mascarpone works well if you prefer a different texture.
How can I make it gluten-free?
Use gluten-free pasta shells and double-check your marinara sauce ingredients.
Can I add meat to this recipe?
Yes, mix in some cooked Italian sausage or ground beef for a hearty twist.
What’s the best way to reheat leftovers?
Warm gently in the oven with a little extra sauce to prevent drying out.
Can I use store-bought sauce?
Yes, a good marinara or tomato basil sauce keeps it simple and delicious.
Nutrition Information
| Serving Size | ¼ of dish |
|---|---|
| Calories | 336 |
| Protein | 17.2 g |
| Carbohydrates | 17.7 g |
| Fat | 21.9 g |
| Fiber | 2.6 g |
| Sugar | 8 g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
These Spinach and Ricotta Stuffed Shells are proof that simple ingredients can create the most comforting meals. Creamy, cheesy, and bursting with flavor, this vegetarian dinner is perfect for busy weeknights or cozy weekends. Serve it once, and your family will ask for it again and again.
