Easy Spinach & Ricotta Stuffed Shells

Indulge in the comforting, creamy flavors of Spinach & Ricotta Stuffed Shells. These jumbo pasta shells are filled with a decadent ricotta and spinach mixture, smothered in marinara sauce, and baked until bubbly. Perfect for family dinners or special occasions, this dish is sure to be a hit at any table.

Why You’ll Love It:

• Classic Italian Taste: A perfect balance of creamy cheese and savory marinara sauce.
• Family-Friendly: Loved by kids and adults alike.
• Simple and Customizable: Easily adapt the recipe to suit your preferences.

Preparation Phase

Essential Tools and Equipment

Before you begin, gather these tools for smooth preparation:

• Large pot (to cook the pasta)
• Skillet (to sauté garlic and spinach)
• Mixing bowl (for the filling)
• Baking dish (9×13 inches recommended)
• Aluminum foil (for baking)
• Ladle or spoon (to spread marinara sauce)

Preparation Tips

• Cook the pasta properly: Boil shells until al dente to avoid tearing when stuffing.
• Use quality ingredients: Fresh spinach, high-quality marinara, and good cheeses elevate the flavor.
• Preheat the oven: Ensure it’s set to 375°F (190°C) before you start assembling.

Ingredients

To make these creamy stuffed shells, you’ll need the following:

• Pasta:
  • 12 jumbo pasta shells
• Cheese Filling:
  • 1½ cups ricotta cheese
  • 1 cup mozzarella cheese, shredded (plus extra for topping)
  • ½ cup parmesan cheese, grated
  • 1 large egg
  • ¼ teaspoon nutmeg (optional)
• Spinach Mixture:
  • 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
• Other Ingredients:
  • 2 cups marinara sauce
  • Fresh basil or parsley (for garnish)

Step-by-Step Directions

1. Cook the Pasta Shells

• Bring a large pot of salted water to a boil.
• Add the jumbo pasta shells and cook until al dente.
• Drain and set aside to cool slightly.

2. Prepare the Spinach Mixture

• Heat olive oil in a skillet over medium heat.
• Add minced garlic and sauté for 1 minute, until fragrant.
• Stir in spinach and cook until wilted (fresh) or heated through (frozen).
• Season with salt and pepper. Remove from heat.

3. Make the Ricotta Filling

• In a large mixing bowl, combine ricotta, mozzarella, parmesan, egg, and nutmeg (if using).
• Add the spinach mixture and stir until fully incorporated.

4. Assemble the Dish

• Preheat your oven to 375°F (190°C).
• Spread a layer of marinara sauce evenly over the bottom of a baking dish.
• Stuff each cooked shell with a generous spoonful of the ricotta-spinach filling.
• Arrange the stuffed shells seam-side up in the baking dish.
• Pour the remaining marinara sauce over the shells.
• Sprinkle additional shredded mozzarella on top.

5. Bake

• Cover the dish with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.

6. Serve

• Garnish with fresh basil or parsley. Serve warm with garlic bread or a green salad.

Pro Tips for Success

• Extra Cheesy: Sprinkle provolone or more mozzarella for a gooey top layer.
• Spicy Twist: Add red pepper flakes to the filling for a hint of heat.
• Make Ahead: Assemble the dish up to a day in advance, cover, and refrigerate. Bake fresh before serving.

Serving Suggestions

Elevate your Spinach & Ricotta Stuffed Shells with these delicious pairings:

1. Garlic Bread
   • Crispy, buttery slices of garlic bread are perfect for scooping up extra marinara sauce.
2. Caesar Salad
   • A fresh Caesar salad with crunchy croutons and creamy dressing balances the richness of the dish.
3. Roasted Vegetables
   • Zucchini, eggplant, or bell peppers roasted with olive oil and herbs complement the cheesy flavors.
4. Caprese Salad
   • Mozzarella, tomatoes, and fresh basil drizzled with balsamic glaze add a refreshing Italian touch.
5. Sautéed Mushrooms
   • Garlic and herb-infused mushrooms bring earthy, savory notes to your meal.
6. Creamy Polenta
   • A soft and creamy polenta topped with parmesan makes for a hearty side.
7. Roasted Asparagus
   • Asparagus spears roasted with lemon and garlic offer a bright, tangy contrast.
8. Antipasto Platter
   • Serve a mix of olives, cured meats, and cheeses for an Italian-inspired starter.

Common Mistakes to Avoid

1. Overcooking Pasta Shells

• Mistake: Boiling the shells until too soft, causing them to tear.
• Solution: Cook until al dente. They will soften further when baked.

2. Skipping Seasoning

• Mistake: Under-seasoning the ricotta filling.
• Solution: Taste the mixture before filling the shells. Adjust salt, pepper, or add extra garlic for flavor.

3. Using Watery Spinach

• Mistake: Not draining frozen spinach thoroughly, leading to a watery dish.
• Solution: Squeeze out as much water as possible from the spinach before mixing it with the ricotta.

4. Forgetting the Foil Cover

• Mistake: Baking uncovered from the start, which can dry out the pasta.
• Solution: Cover with foil for the first 25 minutes to retain moisture.

5. Not Preheating the Oven

• Mistake: Placing the dish in a cold oven, resulting in uneven cooking.
• Solution: Always preheat to 375°F (190°C) before baking.

Enhancements and Variations

• Extra Cheesy Topping
  • Add a mix of provolone or fontina cheese for an indulgent topping.
• Meaty Addition
  • Mix cooked ground sausage, beef, or chicken into the marinara sauce for a heartier dish.
• Herb Boost
  • Incorporate fresh herbs like thyme, oregano, or rosemary into the ricotta filling.
• Gluten-Free Option
  • Swap regular pasta shells with gluten-free alternatives for a gluten-free dish.
• Spicy Kick
  • Sprinkle red pepper flakes on top or mix into the filling for a hint of heat.

Perfecting the Recipe

To ensure your Spinach & Ricotta Stuffed Shells turn out perfect every time:

• Use fresh, high-quality cheeses for the best flavor.
• Let the dish rest for a few minutes after baking to set the filling before serving.
• Pair it with a crisp white wine like Pinot Grigio or a light red like Chianti for a complete Italian-inspired meal.

Recipe Tips for Success

• Customize the Marinara
  • Enhance store-bought marinara with sautéed onions, garlic, or a splash of red wine for added depth.
• Make It Cheesy
  • Add provolone or fontina for a melty, gooey topping. Sprinkle extra parmesan for a nutty finish.
• Double the Recipe
  • This dish freezes well, so prepare an extra batch for future busy nights.
• Serve for a Crowd
  • Use a larger baking dish and double the ingredients for a family-style dinner party.

Storage and Reheating Instructions

• Refrigerator
  • Store leftover stuffed shells in an airtight container for up to 3 days.
• Freezer
  • Prepare the stuffed shells, but don’t bake them. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
• Reheating
  • Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions for a quick meal. Cover with foil or a microwave-safe lid to prevent drying out.

Frequently Asked Questions (FAQs)

1. Can I substitute ricotta cheese?

• Yes! Cottage cheese or mascarpone can be used as alternatives, though the texture and flavor will differ slightly.

2. Can I make this dish ahead of time?

• Absolutely. Assemble the shells up to a day in advance, cover, and refrigerate. Bake fresh when ready to serve.

3. How can I add protein to this dish?

• Mix cooked ground beef, sausage, or shredded chicken into the marinara sauce or filling.

4. Is this dish gluten-free?

• It can be! Use gluten-free jumbo pasta shells to make it gluten-free.

5. What’s the best way to prevent shells from sticking?

• Add a teaspoon of olive oil to the boiling water and stir occasionally.

6. Can I use fresh spinach instead of frozen?

• Yes, simply chop and sauté fresh spinach until wilted. Adjust the quantity to about 1 cup since fresh spinach reduces significantly when cooked.

7. What other cheeses work well in this recipe?

• Provolone, fontina, or gouda can add unique flavors to the filling or topping.

8. Can I add more vegetables to the filling?

• Absolutely. Finely diced mushrooms, zucchini, or bell peppers can be sautéed and mixed in for added nutrition.

Conclusion

Spinach & Ricotta Stuffed Shells combine creamy, cheesy indulgence with the vibrant flavors of spinach and marinara. Whether you’re serving it for a cozy family dinner or impressing guests at a special gathering, this recipe delivers comfort and satisfaction. With its simple preparation, customizable options, and ability to be made ahead, it’s a dish you’ll return to again and again. Pair it with your favorite sides and savor the taste of classic Italian cuisine at home!

Enjoy this recipe with a glass of wine and a crisp side salad for the perfect Italian-inspired dining experience.

Print

Easy Spinach & Ricotta Stuffed Shells

Indulge in the classic flavors of Italy with these creamy Spinach & Ricotta Stuffed Shells. Jumbo pasta shells are filled with a rich ricotta, spinach, and cheese mixture, smothered in marinara sauce, and baked to perfection. It’s the ultimate comfort food for family dinners or special occasions!

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 465kcal

Ingredients

• 12 jumbo pasta shells
• 1½ cups ricotta cheese
• ¼ teaspoon nutmeg optional
• 1 cup mozzarella cheese shredded (plus extra for topping)
• ½ cup parmesan cheese grated
• 1 large egg
• 1 cup fresh spinach chopped (or ½ cup frozen spinach, thawed and drained)
• 2 cloves garlic minced
• 2 cups marinara sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions

Preparation

• Preheat your oven to 375°F (190°C).
• If using fresh spinach, wash and chop it finely. If using frozen spinach, thaw it and squeeze out any excess water.

Cook the Pasta Shells

• In a large pot of boiling salted water, cook the jumbo pasta shells until al dente.
• Drain and set aside to cool slightly.

Prepare the Filling

• Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.
• Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with salt and pepper.
• In a mixing bowl, combine ricotta, mozzarella, parmesan, egg, nutmeg (if using), and the sautéed spinach mixture. Mix until well incorporated.

Assemble the Dish

• Spread a layer of marinara sauce on the bottom of a baking dish.
• Carefully stuff each cooked pasta shell with the cheese and spinach mixture. Place them seam-side up in the baking dish.
• Pour the remaining marinara sauce over the stuffed shells and sprinkle with additional mozzarella cheese.

Bake

• Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Serve

• Garnish the stuffed shells with fresh basil or parsley. Serve warm with a side of garlic bread or a fresh green salad.

Notes

Extra Cheesy: For a gooey topping, add more mozzarella or even provolone before the final 10 minutes of baking.
Spicy Twist: Add red pepper flakes to the cheese mixture or sprinkle on top before baking for a touch of heat.
Make Ahead: Assemble the dish up to a day in advance, cover, and refrigerate. Bake just before serving.