Spinach and Ricotta Stuffed Shells are a comforting and delicious dish filled with tender pasta shells stuffed with a creamy mix of ricotta cheese and fresh spinach. The shells are baked in a marinara sauce and topped with melted cheese, creating a warm and satisfying meal that’s perfect for family dinners or when you want a cozy night in.
I love making this recipe because it’s a great way to sneak in some greens without feeling like you’re eating a salad. The ricotta adds a smooth, rich texture that pairs so well with the spinach’s slight earthiness. When I’m making it, I like to add a little garlic and herbs to the filling to give it an extra punch of flavor that everyone seems to notice and enjoy.
One of my favorite things about Spinach and Ricotta Stuffed Shells is how easy it is to prepare ahead of time. You can stuff the shells and refrigerate them until you’re ready to bake, making it a fantastic option for busy nights or meal prep. I usually serve it with a simple side salad or some garlic bread to soak up all that tasty sauce. It’s always a hit, and I find it brings people together at the table with smiles and full plates.
Key Ingredients & Substitutions
Ricotta Cheese: This is what makes the filling creamy and smooth. If you want a lighter version, try low-fat ricotta or replace half with cottage cheese. I like using whole milk ricotta for richer flavor.
Spinach: Fresh spinach gives a bright, fresh taste, but frozen works well too. Just be sure to squeeze out all the water from frozen spinach or your filling can get watery.
Jumbo Pasta Shells: These hold the filling nicely. If you can’t find them, manicotti tubes can be a good substitute. Just adjust the stuffing method as needed.
Mozzarella and Parmesan: Mozzarella melts beautifully and adds gooeyness. Parmesan adds a nice salty kick. Feel free to use a mix of Italian cheeses for different textures and flavors.
Egg: It helps bind the filling so it doesn’t fall apart. If you prefer egg-free, add a bit of ricotta extra or a spoonful of cream cheese to hold the mixture together.
How Do You Prevent Watery Spinach and Ricotta Filling?
One challenge is making sure your filling isn’t too wet, which can make the stuffed shells soggy.
- If you use fresh spinach, cook it down in a pan until it wilts completely and most liquid evaporates.
- For frozen spinach, thaw fully and press it in a clean towel or paper towel to squeeze out every drop of water.
- Drain and dry are key before mixing with cheese.
- A well-drained filling holds better shape and bakes with perfect texture.
Equipment You’ll Need
- Large pot – I use this to boil the pasta shells quickly and easily.
- Frying pan – handy for sautéing the spinach until wilted and flavorful.
- Mixing bowls – for combining the cheeses, spinach, and seasonings.
- Slotted spoon or tongs – helps carefully stuff the cooked shells without breaking them.
- Baking dish – a medium-sized dish to hold your stuffed shells and bake in the oven.
- Aluminum foil – covers the dish to keep the shells moist while baking.
- Measuring cups and spoons – for precise ingredient amounts.
Flavor Variations & Add-Ins
- Replace spinach with sautéed zucchini or bell peppers for extra veggies and color.
- Add cooked ground beef, sausage, or shredded chicken to the filling for more protein and heartiness.
- Mix in different cheeses like feta or asiago for varied flavor profiles.
- Sprinkle red pepper flakes or Italian herbs on top before baking for a spicy or aromatic twist.
Spinach and Ricotta Stuffed Shells Recipe
Ingredients You’ll Need:
- 20 large pasta shells (jumbo shells)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 1 large egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and black pepper to taste
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 35 minutes to cook, and a few minutes to cool before serving. So plan for roughly 50 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Pasta Shells:
Start by boiling a big pot of salted water. Cook the jumbo pasta shells until they are just tender (al dente), usually around 9-11 minutes—follow your package instructions. Carefully drain and spread them on a tray so they won’t stick while you prepare the filling.
2. Making the Filling:
If you’re using fresh spinach, lightly sauté it in a pan with a small drizzle of olive oil until wilted (about 2-3 minutes). For frozen spinach, be sure to squeeze out all the excess water. In a large bowl, mix together ricotta cheese, half the mozzarella, half the Parmesan, chopped spinach, minced garlic, the egg, Italian seasoning, salt, and pepper. Stir until everything is well combined.
3. Assembling and Baking:
Spread half a cup of marinara sauce evenly at the bottom of a baking dish. Carefully stuff each pasta shell with the ricotta-spinach mixture and place them in the dish. Pour the remaining marinara sauce over the shells. Sprinkle the rest of the mozzarella and Parmesan cheese on top. Cover the dish with aluminum foil and bake in your preheated oven at 375°F (190°C) for 25 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is melted, bubbly, and slightly golden. Let it cool for a few minutes before serving. Garnish with fresh parsley or basil if you like, then enjoy your delicious stuffed shells!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach! Just make sure to thaw it completely and squeeze out all excess moisture before mixing it into the filling to avoid a watery dish.
Can I Prepare the Stuffed Shells Ahead of Time?
Absolutely! You can stuff the shells and assemble the dish a day ahead. Cover and refrigerate, then bake it straight from the fridge—just add a few extra minutes to the baking time.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven or microwave until warmed through.
Can I Make This Recipe Dairy-Free or Vegan?
You can substitute the ricotta and mozzarella with dairy-free cheese alternatives, and use a flax egg instead of a regular egg. Just keep in mind this might change the texture and flavor slightly.