Name: Spinach and Ricotta Stuffed Shells
Prep time: 20 min
Cook time: PT-484788H50M13S
Total time: PT-484788H50M13S
Cuisine: Italian
Ingredients: 20-25 jumbo pasta shells; 1 tablespoon olive oil; 2 cloves garlic, minced; 4 cups fresh spinach (or 1 package frozen spinach, thawed and drained); 1 ½ cups ricotta cheese; 1 ½ cups shredded mozzarella cheese; 1/3 cup grated Parmesan cheese; 1 large egg; 1 teaspoon dried Italian seasoning; Salt and pepper, to taste; 2 ½ cups marinara sauce; ½ cup shredded mozzarella cheese (for topping)

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Why You’ll Love This Recipe

This recipe is a perfect balance of hearty pasta, creamy ricotta, and nutritious spinach. It’s versatile and can be customized to fit your dietary needs, whether you’re looking to add more vegetables or change the cheese blend. The combination of the rich ricotta and savory spinach creates a filling that’s both satisfying and delicious. Plus, it’s a dish that’s both kid-friendly and impressive enough to serve to guests. Whether for a weeknight dinner or a special occasion, these stuffed shells are sure to be a crowd-pleaser!

Ingredients

20-25 jumbo pasta shells
1 tablespoon olive oil
2 cloves garlic, minced
4 cups fresh spinach (or 1 package frozen spinach, thawed and drained)
1 ½ cups ricotta cheese
1 ½ cups shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1 large egg
1 teaspoon dried Italian seasoning
Salt and pepper, to taste
2 ½ cups marinara sauce
½ cup shredded mozzarella cheese (for topping)

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

Directions

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package instructions until al dente. Drain and set aside to cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
Add the spinach to the skillet and cook, stirring occasionally, until wilted (about 2-3 minutes). If using frozen spinach, make sure it’s well-drained before adding to the skillet. Remove from heat and allow to cool for a few minutes.
In a large bowl, combine the ricotta, 1 ½ cups mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Stir in the cooked spinach mixture.
Spread 1 cup of marinara sauce at the bottom of a 9×13-inch baking dish.
Stuff each cooked pasta shell with the ricotta and spinach mixture and arrange them in the baking dish.
Pour the remaining marinara sauce over the stuffed shells and sprinkle the top with the remaining ½ cup mozzarella cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the dish cool for a few minutes before serving.

Servings and Timing

Servings: 4-6
Preparation Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes

Variations

Vegetarian: This recipe is already vegetarian, but you can add more vegetables like mushrooms, zucchini, or bell peppers to the filling for extra flavor and nutrients.
Gluten-free: Use gluten-free pasta shells to make this dish gluten-free.
Add meat: For a non-vegetarian option, add cooked ground beef, turkey, or sausage to the ricotta filling for a meatier dish.
Dairy-free: Use dairy-free ricotta and mozzarella alternatives for a dairy-free version of this dish.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw and drain it thoroughly before using it in the recipe.

Can I prepare the dish ahead of time?

Yes, you can assemble the stuffed shells ahead of time, cover them tightly with foil, and refrigerate them for up to 24 hours before baking.

Can I freeze this dish?

Yes, you can freeze the assembled dish before baking. Wrap it tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, thaw it overnight in the refrigerator and bake as directed.

Can I use a different type of cheese?

Yes! You can substitute ricotta with cottage cheese or use different varieties of cheese, such as provolone, fontina, or a blend of Italian cheeses.

How do I know when the stuffed shells are done baking?

The stuffed shells are done when the cheese is melted, bubbly, and slightly golden on top. You can check the center by inserting a fork and ensuring the filling is hot.

Can I make this dish without eggs?

Yes, you can omit the egg, though the filling may be slightly less firm. To help bind the ingredients, you could use a tablespoon of cornstarch or a flax egg as a substitute.

How do I prevent the pasta shells from sticking together?

Make sure to stir the pasta shells occasionally while boiling and coat them with a bit of olive oil after draining to keep them from sticking together.

Can I use store-bought marinara sauce?

Absolutely! While homemade marinara sauce is delicious, store-bought marinara is a quick and easy option that still tastes great.

How long should I bake the stuffed shells?

You should bake the stuffed shells for about 30-35 minutes, covered with foil for the first 20 minutes and then uncovered for the last 10-15 minutes to allow the cheese to melt and bubble.

How can I make the dish spicier?

If you enjoy a bit of heat, you can add red pepper flakes to the marinara sauce or sprinkle some over the stuffed shells before baking.

Conclusion

Spinach and Ricotta Stuffed Shells are a perfect blend of creamy, cheesy goodness with the freshness of spinach. Whether you’re making it for a cozy dinner at home or preparing a dish for guests, this recipe is easy to follow and yields a comforting, delicious meal every time. With endless variations and options for customization, it’s a versatile dish that everyone can enjoy!

Spinach and Ricotta Stuffed Shells

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Delight in this comforting Spinach and Ricotta Stuffed Shells recipe. Filled with creamy ricotta cheese and fresh spinach, these jumbo pasta shells are baked in marinara sauce, creating a satisfying meal that’s perfect for any occasion. Whether you’re feeding the family or hosting a dinner party, this dish is sure to impress. It’s easy to make, nutritious, and customizable for various dietary needs.

Author: Laura
Prep Time: 20min
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Yield: 4-6servings
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo shells according to the package instructions until al dente. Drain and set aside to cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
Add the spinach to the skillet and cook, stirring occasionally, until wilted (about 2-3 minutes). If using frozen spinach, ensure it’s well-drained before adding it to the skillet. Remove from heat and let it cool.
In a large bowl, combine ricotta, 1 ½ cups mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Stir in the cooked spinach mixture.
Spread 1 cup of marinara sauce at the bottom of a 9×13-inch baking dish.
Stuff each cooked pasta shell with the ricotta and spinach mixture and place them in the baking dish.
Pour the remaining marinara sauce over the stuffed shells and top with the remaining ½ cup mozzarella cheese.
Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
Let it cool for a few minutes before serving.

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave individual servings for 2-3 minutes.
Make-Ahead: Assemble the stuffed shells and refrigerate them for up to 24 hours before baking. You can also freeze the assembled dish for up to 3 months.