Spinach and Ricotta Stuffed Shells

ByMadison Rae
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SPREAD LOVE

Why Make This Recipe

Spinach and Ricotta Stuffed Shells are a delightful and comforting dish that combines creamy ricotta, nutritious spinach, and hearty pasta. They are perfect for family dinners, gatherings, or a cozy night in. This recipe is both easy to make and full of flavor, making it a go-to for any occasion. Not only does it taste great, but it is also a great way to sneak some greens into your meal!

How to Make Spinach and Ricotta Stuffed Shells

Ingredients:

  • 12 jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup chopped spinach (fresh or frozen)
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups marinara sauce
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Directions:

  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions; drain and set aside.
  3. In a mixing bowl, combine ricotta cheese, mozzarella cheese, chopped spinach, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper.
  4. Fill each pasta shell with the cheese and spinach mixture.
  5. Spread a layer of marinara sauce on the bottom of a baking dish. Place the stuffed shells in the dish and cover with the remaining marinara sauce.
  6. Sprinkle more mozzarella cheese on top if desired.
  7. Cover the baking dish with aluminum foil and bake for 25 minutes.
  8. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.
  9. Garnish with fresh basil and serve hot.

How to Serve Spinach and Ricotta Stuffed Shells

Serve the stuffed shells hot from the oven. They pair well with a side salad or garlic bread. For an extra touch, you can sprinkle some more Parmesan cheese or fresh herbs like basil or parsley on top before serving.

How to Store Spinach and Ricotta Stuffed Shells

To store leftovers, place the stuffed shells in an airtight container and refrigerate. They can last in the fridge for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until heated through.

Tips to Make Spinach and Ricotta Stuffed Shells

  • Ensure the pasta shells are cooked al dente so they hold their shape when stuffed.
  • If using frozen spinach, make sure to drain out the excess moisture before adding it to the cheese mixture.
  • Feel free to customize the filling by adding other ingredients like cooked chicken or different cheeses based on your preference.

Variation

You can also create a meat version by adding ground beef or turkey into the cheese mixture. Alternatively, try a vegan version by using plant-based ricotta and cheese.

FAQs

1. Can I make this dish ahead of time?
Yes, you can prepare everything the night before and store it in the fridge. Just bake it before serving.

2. What can I substitute for ricotta cheese?
You can use cottage cheese or a vegan cheese alternative for a different flavor.

3. Can I freeze the stuffed shells?
Absolutely! You can freeze the assembled stuffed shells before baking. Just thaw and bake when you are ready to enjoy them.

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Spinach and Ricotta Stuffed Shells

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful jumbo pasta shells stuffed with creamy ricotta, nutritious spinach, and topped with marinara sauce. Perfect for family dinners or cozy nights in.

Ingredients

Scale
  • 12 jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup chopped spinach (fresh or frozen)
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups marinara sauce
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions; drain and set aside.
  3. In a mixing bowl, combine ricotta cheese, mozzarella cheese, chopped spinach, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper.
  4. Fill each pasta shell with the cheese and spinach mixture.
  5. Spread a layer of marinara sauce on the bottom of a baking dish. Place the stuffed shells in the dish and cover with the remaining marinara sauce.
  6. Sprinkle more mozzarella cheese on top if desired.
  7. Cover the baking dish with aluminum foil and bake for 25 minutes.
  8. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.
  9. Garnish with fresh basil and serve hot.

Notes

For a different twist, consider adding cooked chicken or various cheeses to the filling. Ensure the pasta is cooked al dente to hold its shape when stuffed.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 30mg

Keywords: stuffed shells, spinach, ricotta, Italian, vegetarian recipe

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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