Spinach and Ricotta Stuffed Shells Recipe
Stuffed shells are a classic Italian-American comfort dish that brings family and flavor together at the dinner table. Large pasta shells filled with a creamy mixture of ricotta cheese and spinach, baked in a rich marinara sauce, and topped with melted mozzarella—it’s a dish that feels both homey and indulgent. In this recipe, we’ll walk you through everything you need to know to make the perfect spinach and ricotta stuffed shells from scratch, whether you’re an experienced cook or trying your hand at Italian cuisine for the first time.
Introduction
Spinach and ricotta stuffed shells, or conchiglioni ripieni, are among the most beloved baked pasta dishes. Originating from Italian-American kitchens, this recipe combines al dente pasta shells with a creamy, herby ricotta filling, balanced by the acidity of marinara sauce and the richness of melted mozzarella. It’s hearty, satisfying, and can be made vegetarian or even customized with protein or other vegetables.
Equipment Needed
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Large pot for boiling pasta
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Mixing bowls
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Strainer
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Large baking dish (9×13 inch or similar)
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Medium saucepan (for sauce, if making from scratch)
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Wooden spoon or spatula
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Aluminum foil
Baking and Serving
Step 6: Add Sauce and Cheese
Once all shells are in the baking dish, pour the remaining marinara sauce evenly over them. Sprinkle the top with the remaining mozzarella cheese.
Cover the dish loosely with aluminum foil (to prevent the cheese from sticking, lightly oil the foil).
Step 7: Bake
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Preheat oven to 375°F (190°C).
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Bake covered for 25–30 minutes.
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Remove foil and bake uncovered for another 10–15 minutes until cheese is melted and bubbly.
Variations and Add-ons
Meaty Version:
Add cooked ground beef, Italian sausage, or shredded chicken to the sauce or directly into the ricotta filling.
Veggie-Packed:
Include chopped mushrooms, zucchini, or bell peppers in the sauce or stuffing.
Cheese Alternatives:
Try part-skim ricotta for a lighter option, or mix in goat cheese for tang. For a cheesier filling, add fontina or provolone.
Herb Variations:
Use fresh parsley, basil, or chives for additional flavor in the filling.
Spicy Twist:
Add red pepper flakes to the sauce or sprinkle over the dish before baking for some heat.
Storage and Make-Ahead Tips
Refrigeration:
Leftover stuffed shells can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
Freezing:
Stuffed shells freeze exceptionally well.
To freeze unbaked:
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Assemble the dish as directed but do not bake.
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Cover tightly with plastic wrap and then foil.
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Freeze for up to 3 months.
To bake from frozen:
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Remove plastic wrap, cover with foil.
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Bake at 375°F (190°C) for 45–55 minutes, removing the foil for the last 10 minutes.
Make-Ahead:
Stuff the shells and refrigerate (unbaked) up to 24 hours in advance. Add sauce and cheese just before baking.
Final Thoughts
Spinach and ricotta stuffed shells are more than just a pasta dish—they’re an experience of textures and flavors. From the tender shells to the velvety filling and the bubbling sauce, each bite delivers comfort and satisfaction. This recipe is flexible, forgiving, and ideal for customizing to your taste or dietary needs. Whether you make it for a special family dinner or prepare a batch to freeze for busy weeknights, these stuffed shells will likely become a favorite in your recipe repertoire.
Spinach and Ricotta Stuffed Shells Recipe
Stuffed shells are a classic Italian-American comfort dish that brings family and flavor together at the dinner table. Large pasta shells filled with a creamy mixture of ricotta cheese and spinach, baked in a rich marinara sauce, and topped with melted mozzarella—it’s a dish that feels both homey and indulgent. In this recipe, we’ll walk you through everything you need to know to make the perfect spinach and ricotta stuffed shells from scratch, whether you're an experienced cook or trying your hand at Italian cuisine for the first time.
Ingredients
- For the filling:
- 1 (15 oz) container ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach (or 1 cup cooked spinach), chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Optional: 1/4 tsp ground nutmeg
- For the shells and sauce:
- 20 jumbo pasta shells
- 2 cups marinara sauce (store-bought or homemade)
- Fresh basil or parsley, for garnish (optional)
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). - Cook the Shells:
Boil jumbo pasta shells in salted water until just al dente. Drain and lay them out on a baking sheet or parchment to prevent sticking. - Make the Filling:
In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, spinach, garlic, salt, pepper, and nutmeg if using. Mix until smooth. - Stuff the Shells:
Using a spoon or piping bag, fill each shell with the ricotta-spinach mixture. - Assemble the Dish:
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
Place the stuffed shells in the dish in a single layer.
Top with the remaining marinara sauce and sprinkle with extra mozzarella. - Bake:
Cover with foil and bake for 25 minutes.
Uncover and bake for another 10–15 minutes, until bubbly and golden. - Serve:
Garnish with chopped basil or parsley if desired. Serve hot with garlic bread or a salad.