Spinach and Ricotta Stuffed Shells

If you’re craving a comforting, cheesy, and vibrant pasta dish that brings the family together, look no further than Spinach and Ricotta Stuffed Shells. This recipe features jumbo pasta shells loaded with a creamy ricotta and fresh spinach filling, baked in a rich marinara sauce and topped with melted mozzarella and Parmesan. It’s the perfect blend of textures and flavors — tender pasta, smooth cheese, and a hint of garlic and herbs. Whether you’re cooking for a cozy weeknight dinner or preparing a meal for guests, these stuffed shells deliver a satisfying and wholesome experience that’s sure to impress.

What Makes This Recipe Special

Spinach and Ricotta Stuffed Shells stand out because they combine simplicity with incredible taste in every bite. The jumbo shells act as little edible bowls, holding a luscious mixture of ricotta cheese and fresh spinach that’s seasoned just right. Unlike many baked pasta dishes, this recipe balances freshness and richness beautifully, thanks to the bright spinach and the creamy cheeses. Plus, it’s a crowd-pleaser that looks as good as it tastes, making it ideal for gatherings or meal prepping. The use of basic pantry staples and fresh ingredients means you can whip it up without much fuss or fancy equipment. Lastly, the recipe’s versatility allows you to add your own twists, such as swapping marinara for a white sauce or adding herbs to deepen the flavor.

Ingredient Rundown

• 20 jumbo pasta shells: These large pasta shells are perfect for stuffing and hold the filling well.
• 2 cups ricotta cheese: The creamy base of the filling, providing a mild, rich flavor.
• 2 cups fresh spinach, chopped: Adds a fresh, vibrant taste and a boost of nutrients.
• 1 cup mozzarella cheese, shredded: Melts beautifully on top for that irresistible gooey texture.
• 1/2 cup grated Parmesan cheese: Offers a sharp, nutty flavor that complements the ricotta.
• 1 egg: Helps bind the filling ingredients together for easy stuffing.
• 2 cups marinara sauce: A flavorful tomato base that keeps the shells moist and adds tang.
• 1 teaspoon garlic powder: Infuses the filling with a subtle savory kick.
• 1 teaspoon onion powder: Adds depth to the filling’s flavor profile.
• Salt and pepper to taste: Essential for balancing and enhancing the overall taste.
• Fresh basil (for garnish): Adds a fragrant, fresh note and a beautiful color contrast.

Gear Checklist

• Large pot: For boiling the jumbo pasta shells.
• Colander: To drain the cooked pasta shells.
• Mixing bowl: To combine the ricotta filling ingredients.
• Baking dish (9×13 inches recommended): To arrange and bake the stuffed shells.
• Measuring cups and spoons: For precise ingredient amounts.
• Spatula or spoon: To mix the filling thoroughly.
• Cheese grater: For shredding mozzarella and grating Parmesan.

Cook Spinach and Ricotta Stuffed Shells Like This

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add the 20 jumbo pasta shells and cook them according to package instructions until al dente—usually about 10 minutes. Be careful not to overcook, as the shells will cook further in the oven. Drain the shells in a colander and rinse with cold water to stop the cooking process. Set aside to cool.

Step 2: Prepare the Ricotta Filling

In a mixing bowl, combine 2 cups ricotta cheese, 2 cups finely chopped fresh spinach, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and the egg. Season with salt and pepper to taste. Stir everything together until smooth and well incorporated. This mixture will be creamy and packed with flavor.

Step 3: Stuff the Shells

Carefully fill each cooked pasta shell with the ricotta and spinach mixture. Use a spoon or piping bag for precision to ensure each shell is generously filled without tearing.

Step 4: Assemble the Dish

Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of your baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining 1 cup of marinara sauce over the shells, then sprinkle 1 cup shredded mozzarella evenly on top.

Step 5: Bake and Garnish

Cover the baking 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 lightly golden. Remove from the oven and let it cool slightly before garnishing with fresh basil leaves.

Seasonal Spins

• Add roasted butternut squash or sweet potatoes in the filling for a fall twist.
• In the spring, swap fresh spinach with tender baby kale or Swiss chard.
• Mix in sun-dried tomatoes and olives for a Mediterranean flair during summer months.
• During winter, add sautéed mushrooms and caramelized onions for a hearty comfort meal.

Slip-Ups to Skip

• Don’t overcook the pasta shells; mushy shells won’t hold the filling well and can fall apart during baking.
• Avoid adding too much salt early on—both the cheeses and marinara have salt, so season gradually and taste.
• Make sure the spinach is well-drained to prevent soggy filling. You can squeeze out excess moisture after chopping.
• Don’t skip the egg in the filling—it acts as a binder and keeps everything together.

Prep Ahead & Store

You can prepare the filling and stuff the shells up to 24 hours ahead of time. Arrange the stuffed shells in the baking dish, cover tightly with plastic wrap, and refrigerate. When ready to bake, add the marinara and cheese, then follow the baking steps as usual.

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. For longer storage, freeze the assembled but unbaked dish covered with foil for up to 2 months. Thaw overnight in the fridge before baking.

Your Top Questions

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach, but be sure to thaw it completely and squeeze out all excess water before mixing it into the filling. This prevents a watery texture and helps the filling stay firm.

What can I use if I don’t have jumbo pasta shells?

If jumbo shells are unavailable, large manicotti tubes work well as a substitute. Just stuff them the same way as the shells. Alternatively, you could use small pasta shapes baked in a casserole, but the stuffed shells offer the best presentation and texture.

Is there a way to make this recipe gluten-free?

Absolutely! Look for gluten-free jumbo pasta shells available at most grocery stores. Just cook them according to the package directions, which might vary slightly from traditional pasta.

Can I add meat to the filling?

While this recipe is delicious as is, adding cooked ground beef, sausage, or shredded chicken to the ricotta and spinach mixture can create a heartier dish. Just be sure the meat is fully cooked and seasoned before mixing it in.

Don’t Miss These

• Love creamy dips? Try out the Spinach Artichoke Dip for a crowd-pleasing appetizer.
• For a sweet treat that also uses ricotta, the tangy Ricotta Lemon Loaf is a must-try dessert.
• If you’re a fan of stuffed dishes, the flavorful Italian Stuffed Peppers are a great next recipe to explore.

Bring It Home

This Spinach and Ricotta Stuffed Shells recipe is a fantastic way to elevate your weeknight dinners with minimal effort. The combination of creamy cheese, fresh greens, and tangy marinara makes each bite a delight. Plus, it’s a flexible recipe that welcomes your creativity — swap ingredients, add spices, or pair it with a crisp salad and garlic bread for a complete meal. Whether you’re feeding hungry kids, entertaining friends, or prepping meals for the week, these stuffed shells bring warmth and comfort to your table. Enjoy the process and savor every cheesy, spinach-packed bite!

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