Spinach Ricotta Stuffed Shells Bake

If you’re craving a comforting, cheesy, and veggie-packed dinner, look no further than this Spinach Ricotta Stuffed Shells Bake. This dish is a delightful marriage of tender jumbo pasta shells filled with a creamy mixture of ricotta cheese and fresh spinach, all baked to bubbly perfection under a blanket of marinara and melted mozzarella. It’s an easy, family-friendly recipe that looks as impressive as it tastes. Whether you’re cooking for a weeknight meal or entertaining guests, this baked pasta will quickly become a favorite in your dinner rotation.

Why This Recipe Is Reliable

This Spinach Ricotta Stuffed Shells Bake recipe stands out for its simplicity, flavor balance, and accessibility. The ingredients are straightforward and easy to find, so you won’t have to hunt down specialty items. The method is designed to be foolproof—boiling pasta shells until al dente, mixing the ricotta and spinach filling just right, and layering everything with marinara and cheese before baking. You get creamy, cheesy bites with a hint of garlic and onion powder, perfectly seasoned with salt and pepper. Plus, the fresh basil garnish adds a pop of color and a fresh herbal note that elevates the dish. It’s a recipe that delivers consistent, delicious results every time.

What Goes Into Spinach Ricotta Stuffed Shells Bake

• 20 jumbo pasta shells: These large shells are perfect for stuffing with the ricotta filling.
• 2 cups ricotta cheese: The creamy base of the filling; choose a fresh, high-quality ricotta for the best texture.
• 2 cups fresh spinach, chopped: Adds color, nutrition, and a fresh flavor to the filling.
• 1 cup mozzarella cheese, shredded: Melts beautifully on top creating a golden, bubbly crust.
• 1/2 cup grated Parmesan cheese: Adds a nutty, salty depth to the filling and topping.
• 1 egg: Helps bind the filling ingredients together for a stable stuffing.
• 2 cups marinara sauce: Use your favorite tomato sauce to add moisture and tang to the bake.
• 1 teaspoon garlic powder: Infuses the filling with gentle garlic flavor without overpowering.
• 1 teaspoon onion powder: Adds subtle savory undertones to the mixture.
• Salt and pepper to taste: Enhances all the flavors in the dish.
• Fresh basil for garnish: Provides a bright, aromatic finish to the baked shells.

Essential Tools for Success

• Large pot: To boil the jumbo pasta shells until al dente.
• Colander: For draining the pasta shells without breaking them.
• Mixing bowl: To combine the ricotta, spinach, egg, and seasonings.
• Baking dish (9×13 inches recommended): To arrange the stuffed shells and bake them evenly.
• Spoon or small spatula: For stuffing the pasta shells with the filling.
• Grater: To shred mozzarella and grate Parmesan cheese if not pre-shredded.

Spinach Ricotta Stuffed Shells Bake Cooking Guide

Step 1: Prepare the Jumbo Pasta Shells

Begin by bringing a large pot of salted water to a boil. Carefully add the 20 jumbo pasta shells and cook them according to package instructions until al dente—usually about 8 to 10 minutes. Be sure not to overcook, as they will continue cooking in the oven. Drain the shells in a colander and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool slightly.

Step 2: Make the Ricotta and Spinach Filling

In a mixing bowl, combine 2 cups of ricotta cheese, 2 cups of chopped fresh spinach, 1 egg, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper. Stir everything together until thoroughly mixed. The egg will help bind the filling so it stays intact inside the shells.

Step 3: Stuff the Pasta Shells

Using a spoon or small spatula, gently fill each cooked shell with the ricotta-spinach mixture. Be generous but careful to avoid tearing the shells. Place each stuffed shell seam-side up in a greased 9×13 inch baking dish.

Step 4: Assemble the Bake

Pour 2 cups of marinara sauce evenly over the stuffed shells, ensuring they are well covered to keep the pasta moist during baking. Sprinkle 1 cup of shredded mozzarella cheese over the top for a luscious, melted finish.

Step 5: Bake to Perfection

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

Step 6: Garnish and Serve

Remove from the oven and let the dish rest for 5 minutes. Sprinkle fresh basil over the baked shells for a fragrant garnish. Serve hot and enjoy the creamy, cheesy goodness.

Variations for Dietary Needs

• Gluten-Free: Use gluten-free jumbo pasta shells to accommodate gluten sensitivities.
• Vegan: Substitute ricotta with a plant-based ricotta alternative, use vegan mozzarella, and replace the egg with a flax egg or vegan binder.
• Low-Carb: Swap jumbo pasta shells with large zucchini slices or eggplant rounds as a grain-free option.
• Extra Protein: Add cooked ground turkey or chicken to the ricotta filling for a heartier meal.

Slip-Ups to Skip

• Overcooking the pasta shells can cause them to tear when stuffing, so keep an eye on cooking time.
• Not draining the ricotta cheese if it’s too watery may result in a soggy filling.
• Skipping the egg in the filling can cause it to fall apart after baking.
• Failing to cover the dish during baking may dry out the pasta shells before the cheese melts.

Shelf Life & Storage

This Spinach Ricotta Stuffed Shells Bake is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also freeze the assembled but unbaked dish for up to 2 months; thaw overnight in the fridge before baking as directed.

Questions People Ask

Can I prepare this dish ahead of time?

Absolutely! You can stuff the shells and assemble the dish a day in advance. Cover and refrigerate, then bake when ready. This makes it perfect for meal prep or entertaining.

What type of spinach works best?

Fresh spinach is preferred for its vibrant flavor and texture, but you can use frozen spinach if you drain it thoroughly to remove excess moisture before mixing.

Can I substitute the marinara sauce?

Yes! Feel free to use your favorite store-bought or homemade tomato sauce. You can also try a roasted red pepper sauce for a different twist.

How can I make this recipe more indulgent?

For a richer bake, mix in some shredded provolone or fontina cheese with the mozzarella topping. Adding a sprinkle of crispy breadcrumbs on top before baking can add a delightful crunch.

Our Most-Loved Recipes

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• Baked Ziti With Ricotta – A classic baked pasta dish featuring creamy ricotta and melted cheese.

The Takeaway

When you want a meal that’s both comforting and nourishing, this Spinach Ricotta Stuffed Shells Bake fits the bill perfectly. With its creamy ricotta and fresh spinach filling nestled inside tender pasta shells, topped with melted mozzarella and savory marinara, it’s a dish that pleases all palates. The recipe’s straightforward steps and reliable ingredients make it easy to prepare any night of the week. Plus, it’s versatile enough to adapt to different dietary preferences and tastes. Whether you’re a seasoned cook or a beginner, this baked pasta will bring warmth and joy to your table.

Enjoy this delicious Spinach Ricotta Stuffed Shells Bake with a simple salad or garlic bread for a complete meal that the whole family will love!

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