Spinach and Ricotta Stuffed Shells

ByMadison Rae
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why make this recipe

Spinach and Ricotta Stuffed Shells are a delicious and comforting meal. They are perfect for family dinners, gatherings, or even meal prep for the week. This dish combines soft pasta shells with creamy ricotta cheese and fresh spinach, all baked in a rich marinara sauce. Not only is it flavorful, but it is also a great way to sneak in some greens for the kids and adults alike!

how to make Spinach and Ricotta Stuffed Shells

Ingredients :

  • 12 jumbo pasta shells
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 egg
  • 2 cups marinara sauce
  • 1 teaspoon garlic powder
  • 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 until al dente. Drain and set aside.
  3. In a bowl, mix together spinach, ricotta cheese, half of the mozzarella, Parmesan cheese, egg, garlic powder, salt, and pepper until well combined.
  4. Stuff each shell with the spinach and cheese mixture.
  5. Spread half of the marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and top with the remaining marinara sauce and the rest of the mozzarella cheese.
  6. Cover with foil and bake for 25 minutes.
  7. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
  8. Garnish with fresh basil if desired and serve warm.

how to serve Spinach and Ricotta Stuffed Shells

Serve the stuffed shells warm, topped with additional marinara sauce if you like. They pair well with a side salad or garlic bread. For an extra touch, sprinkle some fresh basil or extra Parmesan cheese on top before serving.

how to store Spinach and Ricotta Stuffed Shells

You can store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. To reheat, bake in the oven until warmed through or microwave individual portions.

tips to make Spinach and Ricotta Stuffed Shells

  • Make sure the pasta shells are not overcooked; they should be firm enough to hold the filling.
  • Feel free to mix in other vegetables like mushrooms or zucchini for added flavor and nutrition.
  • You can use different types of cheese like feta or goat cheese for a unique taste.

variation

You can easily turn this dish into a meat-filled version by adding cooked ground beef, turkey, or sausage to the cheese mixture for added protein. Another option is to use whole wheat or gluten-free pasta shells for a healthier or dietary-friendly alternative.

FAQs

Q: Can I prepare the stuffed shells ahead of time?
A: Yes! You can prepare the shells and keep them in the refrigerator until you are ready to bake them. Just add a few extra minutes to the baking time if they are cold.

Q: What can I use instead of marinara sauce?
A: You can use Alfredo sauce or a homemade tomato sauce if you prefer. A pesto sauce can also be a tasty alternative.

Q: Can I freeze the stuffed shells?
A: Absolutely! Just freeze them unbaked in an airtight container. When you’re ready to eat, bake them directly from the freezer, adding a little extra time to the cooking.

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Spinach and Ricotta Stuffed Shells

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

Description

Delicious jumbo pasta shells stuffed with creamy ricotta cheese and fresh spinach, baked in marinara sauce.

Ingredients

Scale
  • 12 jumbo pasta shells
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 egg
  • 2 cups marinara sauce
  • 1 teaspoon garlic powder
  • 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 until al dente. Drain and set aside.
  3. In a bowl, mix together spinach, ricotta cheese, half of the mozzarella, Parmesan cheese, egg, garlic powder, salt, and pepper until well combined.
  4. Stuff each shell with the spinach and cheese mixture.
  5. Spread half of the marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and top with the remaining marinara sauce and the rest of the mozzarella cheese.
  6. Cover with foil and bake for 25 minutes.
  7. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
  8. Garnish with fresh basil if desired and serve warm.

Notes

Make sure the pasta shells are firm enough to hold the filling. Feel free to add other vegetables or use different cheeses for variety.

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

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 20g
  • Cholesterol: 80mg

Keywords: pasta, vegetarian, stuffed shells, ricotta, spinach

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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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