Spinach and Ricotta Stuffed Shells

If you’re searching for a comforting, cheesy, and veggie-packed baked pasta dish, Spinach and Ricotta Stuffed Shells are exactly what you need. These jumbo pasta shells are filled with a creamy ricotta and spinach mixture, then baked to perfection in a rich marinara sauce topped with melted mozzarella and Parmesan. This dish is not only delicious but also easy to prepare, making it a perfect weeknight dinner or a special meal to share with family and friends. Whether you’re an experienced cook or just starting out, this recipe will guide you through every step for a guaranteed crowd-pleaser!

Why This Recipe Is Reliable

This recipe is a dependable favorite for several reasons. First, it uses simple, fresh ingredients that come together effortlessly. The combination of ricotta and spinach creates a creamy, flavorful filling that balances perfectly with the tangy marinara and gooey cheese topping. The inclusion of an egg helps bind the filling so it doesn’t fall apart during baking. Additionally, using jumbo pasta shells makes stuffing easy and even fun! The recipe’s clear step-by-step instructions ensure consistent results. Whether you’re preparing this dish for a family dinner or a potluck, you’ll love how perfectly the flavors meld and how satisfying it is. Plus, it pairs beautifully with garlic bread or a fresh salad for a complete meal.

What Goes In

• 20 jumbo pasta shells: The perfect size to hold the delicious filling.
• 1 cup ricotta cheese: Creamy and mild, the base of our stuffing mixture.
• 1 cup fresh spinach, chopped: Adds freshness and a boost of nutrients.
• 1 cup mozzarella cheese, shredded: For that irresistible, melty cheese topping.
• 1/2 cup grated Parmesan cheese: Adds a sharp and nutty flavor to the filling and topping.
• 1 egg: Helps bind the filling ingredients together.
• 2 cups marinara sauce: Provides a tangy, savory base and keeps the shells moist.
• 1 teaspoon Italian seasoning: A blend of herbs like oregano, basil, and thyme for authentic flavor.
• Salt and pepper to taste: Enhances all the flavors.
• Fresh basil for garnish: Adds a bright, aromatic finish to the dish.

Recommended Tools

• Large pot: For boiling the jumbo pasta shells to al dente perfection.
• Mixing bowl: To combine the ricotta, spinach, egg, and seasonings.
• Baking dish (9×13 inch): To arrange and bake the stuffed shells.
• Spoon or small cookie scoop: For stuffing the shells evenly and neatly.
• Cheese grater: To shred mozzarella and grate Parmesan fresh.
• Aluminum foil: To cover the dish while baking to prevent over-browning.

Spinach and Ricotta Stuffed Shells: How It’s Done

Step 1: Prepare the Pasta Shells

Bring a large pot of salted water to a boil. Add the 20 jumbo pasta shells and cook according to package instructions until al dente, usually about 9-11 minutes. Be careful not to overcook as they will continue to bake in the oven. Drain the shells and rinse under cold water to stop the cooking process. Set aside on a clean kitchen towel to dry.

Step 2: Make the Filling

In a large mixing bowl, combine 1 cup ricotta cheese, 1 cup chopped fresh spinach, 1/2 cup grated Parmesan cheese, 1 egg, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated. The egg will help the filling hold its shape when baked.

Step 3: Stuff the Shells

Using a spoon or small cookie scoop, fill each cooled pasta shell generously with the ricotta and spinach mixture. Arrange the stuffed shells in a single layer in a greased 9×13 inch baking dish.

Step 4: Add Sauce and Cheese

Pour 2 cups of marinara sauce evenly over the stuffed shells. Sprinkle 1 cup shredded mozzarella cheese on top for a melty, golden crust.

Step 5: Bake

Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.

Step 6: Garnish and Serve

Remove from the oven and let the dish cool for 5 minutes. Garnish with freshly chopped basil leaves for a fragrant, fresh touch. Serve warm and enjoy!

Smart Substitutions

• Spinach: Swap with kale or Swiss chard if you want a different leafy green.
• Ricotta cheese: Use cottage cheese blended until smooth for a lighter option.
• Mozzarella cheese: Try provolone or fontina for a different melty texture.
• Marinara sauce: Use homemade tomato sauce or a roasted red pepper sauce for extra flavor.
• Parmesan cheese: Substitute with Pecorino Romano for a sharper taste.
• Jumbo pasta shells: If unavailable, use large manicotti tubes or small lasagna sheets rolled up.

What Could Go Wrong

• Overcooked shells: Pasta that is too soft may fall apart when stuffing. Be sure to cook just until al dente.
• Filling too watery: Excess moisture from spinach can make the filling runny. Squeeze out the spinach after chopping to remove water.
• Underbaked cheese: If the cheese isn’t bubbly or melted, the oven temperature might be too low or baking time too short.
• Dry shells: Not enough sauce can cause the shells to dry out during baking. Ensure the shells are well coated with marinara.

Cooling, Storing & Rewarming

After baking, allow the Spinach and Ricotta Stuffed Shells to cool slightly before serving. If you have leftovers, place them in an airtight container and refrigerate for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes until heated through. You can also microwave individual portions covered with a damp paper towel for 1-2 minutes. For longer storage, these shells freeze beautifully—freeze before baking or after baking and cooling. Thaw overnight in the fridge and reheat as directed.

Troubleshooting Q&A

Can I prepare this dish ahead of time?

Absolutely! You can assemble the stuffed shells and refrigerate them for up to 24 hours before baking. This makes it a great make-ahead meal for busy days or entertaining.

How do I prevent the filling from falling out?

Make sure the filling is thick enough by draining excess moisture from the spinach and using the egg as a binder. Handle shells gently when stuffing to avoid tearing.

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out all excess water before mixing it into the ricotta to avoid a watery filling.

What can I serve with these stuffed shells?

They pair wonderfully with a crisp green salad, garlic bread, or roasted vegetables. For another hearty pasta option, try the Baked Ziti Recipe or The Best Homemade Lasagna Recipe for variety.

Explore More

• Baked Ziti Recipe – A cheesy, saucy classic pasta bake.
• The Best Homemade Lasagna Recipe – Layered with meat, cheese, and sauce for a hearty meal.
• Creamy Spinach Pasta – A quick, creamy pasta with fresh spinach.
• Garlic Bread Recipe – Perfect side to complement any baked pasta dish.

Ready to Cook?

Gather your ingredients, preheat your oven, and get ready to create a comforting dish full of cheesy goodness and vibrant greens. This Spinach and Ricotta Stuffed Shells recipe is sure to become a staple in your dinner rotation, delivering satisfaction every time. With its creamy filling, hearty sauce, and melty cheese topping, it’s a dish that brings everyone to the table with smiles. Don’t forget to garnish with fresh basil for that perfect finishing touch. Let’s get cooking!

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