Spinach Ricotta Stuffed Shells Recipe

If you’re looking for a comforting and delicious dish that feels fancy yet is easy to make, Spinach Ricotta Stuffed Shells are the perfect option. These jumbo pasta shells are generously stuffed with a rich, creamy filling made of spinach and ricotta cheese, then baked in marinara sauce and topped with melted mozzarella. It’s a perfect meal for family dinners, gatherings, or when you simply crave something hearty and satisfying.

This recipe brings together the goodness of ricotta cheese, fresh spinach, and tender pasta in a way that’s easy to make but sure to impress. Let’s dive into everything you need to know to make this classic Italian-inspired dish.

Why Spinach Ricotta Stuffed Shells?

Spinach Ricotta Stuffed Shells are a crowd-pleasing, vegetarian-friendly Italian dish that’s both elegant and comforting. The creamy ricotta and spinach filling perfectly complements the tender pasta and tangy marinara sauce, creating a well-balanced dish that’s rich in flavor and texture. Best of all, it can be made ahead, making it a convenient meal for busy weeknights or special occasions.

This recipe is a great way to sneak in some healthy spinach while indulging in the creamy, cheesy filling that everyone loves. Whether you’re serving this to a family with kids or guests for a dinner party, these stuffed shells are always a hit.

Preparing the Spinach Ricotta Filling

The filling is the heart of this dish. Here’s how you can prepare it:

1. Cook the Spinach: If you’re using fresh spinach, sauté it in a pan with a bit of olive oil until it wilts. If you’re using frozen spinach, thaw it and squeeze out as much moisture as possible. You don’t want the filling to be watery.
2. Mix the Ricotta: In a large bowl, combine the ricotta cheese, cooked spinach, garlic, a beaten egg, grated Parmesan, salt, pepper, and a dash of Italian seasoning. Mix everything until it’s well incorporated.
3. Taste the Filling: Before stuffing the shells, give the filling a taste. You can adjust the seasoning as needed, adding more salt, pepper, or herbs to taste.

Cooking the Jumbo Pasta Shells

While you’re preparing the filling, boil a large pot of water and cook the jumbo pasta shells according to the package instructions. You want the shells to be al dente – cooked through but still firm enough to hold their shape when stuffed.

After cooking, drain the shells and rinse them under cold water to stop the cooking process and make them easier to handle.

Stuffing the Pasta Shells

Now comes the fun part! Once the pasta shells are cool enough to handle, you can start stuffing them with the ricotta and spinach mixture.

1. Spoon the Filling: Use a spoon (or a piping bag if you prefer) to stuff each pasta shell with the ricotta mixture. Be generous with the filling – each shell should be fully packed with creamy goodness.
2. Arrange the Shells: As you stuff the shells, place them into a baking dish with a layer of marinara sauce spread across the bottom. This helps prevent the shells from sticking and adds extra flavor.

Assembling and Baking the Dish

Once all the shells are stuffed and arranged in the baking dish, it’s time to assemble and bake the casserole.

1. Add Marinara Sauce: Pour more marinara sauce over the stuffed shells, making sure each one is covered. You can use as much or as little sauce as you prefer.
2. Top with Mozzarella: Generously sprinkle shredded mozzarella cheese over the shells. You can also add a bit more Parmesan for extra cheesy flavor.
3. Bake: Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for about 25 minutes. After that, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
4. Let it Rest: Once it’s out of the oven, let the dish sit for a few minutes to set before serving.

Variations and Add-Ons

There are plenty of ways to customize your Spinach Ricotta Stuffed Shells to suit your taste:

• Meat Additions: If you want to add protein, you can mix cooked ground beef, Italian sausage, or chicken into the ricotta filling. You can also layer the bottom of the baking dish with cooked meat sauce instead of plain marinara.
• Vegan and Dairy-Free Options: For a vegan version, replace the ricotta with a plant-based alternative (like cashew ricotta) and use vegan cheese for the topping. Skip the egg and add a flax or chia egg instead.

Serving Suggestions

These stuffed shells are hearty enough to be served as a main course, but pairing them with a few side dishes will make the meal even more special.

1. Garlic Bread

A classic choice that complements the rich, cheesy flavors of the stuffed shells. You can make it with French bread, garlic butter, and a sprinkle of parsley.

2. Salad

A crisp, fresh salad with a light vinaigrette can balance out the richness of the dish. Try a simple green salad with mixed greens, cherry tomatoes, and cucumbers.

Tips for Making Perfect Stuffed Shells

• Don’t Overcook the Pasta: Make sure to cook the pasta shells until they are al dente. Overcooked pasta will be too soft and may break when you try to stuff them.
• Drain the Spinach Well: Whether using fresh or frozen spinach, be sure to remove as much moisture as possible. Excess water will make the filling runny.
• Use a Deep Baking Dish: A deep dish allows the sauce and cheese to surround the shells, ensuring every bite is flavorful.

Storing and Reheating Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through.

You can also freeze stuffed shells before baking. Just assemble the dish, cover tightly, and freeze for up to 2 months. When you’re ready to eat, thaw it overnight in the refrigerator and bake as directed.

Frequently Asked Questions (FAQs)

Can I Make This Dish Ahead of Time?

Yes! You can prepare the stuffed shells and refrigerate them for up to a day before baking. Just add a few extra minutes to the baking time if you’re starting with a cold dish.

What Can I Use Instead of Ricotta?

If you don’t have ricotta, you can use cottage cheese, mascarpone, or a mixture of cream cheese and Parmesan for a similar creamy texture.

Conclusion

Spinach Ricotta Stuffed Shells are an easy, delicious, and satisfying dish that can be made for any occasion. Whether you’re looking for a meatless meal or something that feeds a crowd, these cheesy, savory stuffed shells are sure to impress. Customize them with your favorite ingredients, pair them with a simple salad or garlic bread, and enjoy!

Yield: 4-6

Spinach Ricotta Stuffed Shells Recipe

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If you're looking for a comforting and delicious dish that feels fancy yet is easy to make, Spinach Ricotta Stuffed Shells are the perfect option. These jumbo pasta shells are generously stuffed with a rich, creamy filling made of spinach and ricotta cheese, then baked in marinara sauce and topped with melted mozzarella. It’s a perfect meal for family dinners, gatherings, or when you simply crave something hearty and satisfying.

Prep Time 20 minutes

Cook Time 35 minutes

Ingredients

• 20-24 jumbo pasta shells
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese (plus more for topping)
• 1/2 cup grated Parmesan cheese
• 1 egg
• 10 oz frozen spinach, thawed and drained (or 4 cups fresh spinach sautéed and drained)
• 2 cloves garlic, minced
• 2 cups marinara sauce (store-bought or homemade)
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• Fresh basil or parsley (for garnish)

Instructions

1. Preheat the Oven:

Preheat your oven to 375°F (190°C).

2. Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.

3. Prepare the Filling:

In a large mixing bowl, combine the ricotta cheese, 1 cup shredded mozzarella, Parmesan cheese, egg, drained spinach, garlic, Italian seasoning, salt, and pepper. Stir until everything is well mixed.

4. Fill the Shells:

Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Stuff each cooked shell with about 1-2 tablespoons of the spinach-ricotta mixture, and place the stuffed shells in the dish, seam side up.

5. Add Sauce and Cheese:

Pour the remaining marinara sauce over the stuffed shells, ensuring they are evenly coated. Sprinkle additional mozzarella cheese on top.

6. Bake:

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.

7. Serve:

Remove from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley before serving.

Notes

• Make-Ahead Tip: You can assemble the stuffed shells up to 24 hours in advance. Just cover the dish with plastic wrap and refrigerate. When ready to bake, allow a few extra minutes in the oven.
• Vegetable Add-Ins: Feel free to add finely chopped mushrooms or sautéed zucchini to the ricotta mixture for added flavor and texture.
• Sauce Variations: Try using a homemade marinara sauce or switch it up with a white Alfredo sauce for a richer dish.
• Freezing Instructions: These stuffed shells freeze well! Prepare them up to the baking step, freeze in the dish, and when ready, bake from frozen at 350°F for about 45-50 minutes.