If you’re searching for a comforting, crowd-pleasing dinner that feels like a warm hug from the inside out, this Spinach and Ricotta Stuffed Shells Recipe is exactly what you need. Imagine tender jumbo pasta shells loaded with a creamy, flavorful spinach and ricotta mixture, all nestled in a rich marinara sauce and topped with gooey mozzarella cheese. Whether you’re cooking for the family or entertaining friends, this dish combines simple ingredients in a way that tastes absolutely gourmet, yet it’s surprisingly easy to make. It’s the kind of recipe that turns weeknight cooking into a joyous occasion.
Ingredients You’ll Need
The magic of this Spinach and Ricotta Stuffed Shells Recipe lies in perfectly balancing fresh, wholesome ingredients. Each component plays a crucial role — from the savory marinara sauce that adds brightness, to the creamy ricotta and spinach filling that offers incredible texture and flavor. These simple ingredients come together harmoniously to create a dish that’s both hearty and satisfying.
- 24 uncooked jumbo shells: Use shells large enough to hold a generous amount of filling for that perfect bite every time.
- 1 (24 ounce) jar marinara sauce: Choose your favorite marinara for a saucy base that’s rich and tangy.
- 16 ounces frozen spinach (thawed): Thaw thoroughly and squeeze out excess water to avoid watery filling.
- 15 ounces ricotta cheese: Creamy and mild, this is the star of the filling with a luscious texture.
- 1 cup freshly grated parmesan cheese: Adds a salty, nutty depth that enhances every mouthful.
- 1 egg: Acts as a binder to hold the filling together beautifully.
- 1/2 teaspoon salt: Balances the flavors and draws out the best in the cheeses.
- Pepper (to taste): Freshly cracked for a subtle spicy kick.
- 1/2 teaspoon Italian seasoning: A fragrant mix that brings classic Italian charm to the filling.
- 1/2 teaspoon garlic powder: Gives a mild garlic warmth without overwhelming the dish.
- 2 cups shredded mozzarella cheese: Melts beautifully on top for that irresistible golden crust.
- Fresh basil and/or chopped parsley (optional): For a fresh, herbal note when serving.
How to Make Spinach and Ricotta Stuffed Shells Recipe
Step 1: Preheat and Prep
Start by setting your oven to 375 degrees Fahrenheit and make sure the rack is placed in the top third of the oven. This positioning helps achieve a perfectly golden and bubbly cheese topping without overcooking the rest of the dish.
Step 2: Cook the Shells
Bring a large pot of salted water to a boil and cook the jumbo shells just one minute shy of the package instructions. This ensures they will finish cooking in the oven without becoming mushy. Drain them carefully and keep them in the colander to cool slightly.
Step 3: Prepare the Sauce Base
Pour your jar of marinara sauce evenly into the bottom of a 9×13-inch casserole dish. This creates a tomatoey bed that soaks into the shells as they bake, adding moisture and tang that lifts all the flavors.
Step 4: Make the Filling
While the shells are cooking, squeeze all the water out of the thawed spinach, then combine it in a bowl with ricotta cheese, grated parmesan, the egg, salt, pepper, Italian seasoning, and garlic powder. Mix until everything is evenly incorporated into a creamy, tasty filling.
Step 5: Stuff the Shells
Using a small spoon or your fingers, fill each cooked shell generously with the spinach and ricotta mixture. Place each filled shell seam side up in the marinara sauce inside the casserole dish, arranging them snugly so every shell gets cozy among its neighbors.
Step 6: Top with Mozzarella and Cover
Sprinkle the shredded mozzarella cheese evenly over the stuffed shells. Cover the casserole dish tightly with aluminum foil to lock in moisture while baking, preventing the cheese from drying out.
Step 7: Bake and Broil
Bake your shells for 30 minutes, allowing the filling to set and the sauce to bubble. Then carefully remove the foil and switch the oven to broil for just a few minutes to brown the mozzarella to a golden, slightly crispy perfection — but watch it closely to avoid burning.
Step 8: Serve Hot
Serve the Spinach and Ricotta Stuffed Shells hot from the oven with a sprinkle of fresh basil or chopped parsley if desired. A little extra salt and pepper at the table can help everyone customize their perfect bite.
How to Serve Spinach and Ricotta Stuffed Shells Recipe
Garnishes
Adding a garnish of fresh basil or parsley provides a bright, herbal contrast that complements the creamy filling and tangy tomato sauce beautifully. You can also drizzle a little extra virgin olive oil or scatter some red pepper flakes for an added kick and depth of flavor.
Side Dishes
This dish pairs perfectly with a crisp green salad with a light vinaigrette to balance the richness of the shells. Garlic bread or warm, crusty baguette slices are also fantastic for sopping up every last bit of sauce on the plate.
Creative Ways to Present
For a tap-worthy Instagram shot or an elegant dinner, present each stuffed shell individually on plates, garnished with herbs and a dusting of parmesan. Alternatively, serve the casserole family-style in the baking dish so everyone can help themselves to that homemade goodness.
Make Ahead and Storage
Storing Leftovers
Your leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the shells covered to prevent them from drying out and maintain that creamy, luscious texture.
Freezing
Spinach and Ricotta Stuffed Shells freeze brilliantly. Place the assembled, unbaked shells in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. When ready, bake directly from frozen, adding extra baking time to ensure they’re heated through.
Reheating
Reheat refrigerated leftovers in a preheated oven at 350 degrees Fahrenheit, covered with foil to keep moisture in. Alternatively, Microwave individual portions on medium power until hot, but be mindful that the cheese topping may not stay quite as melty.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just wilt the fresh spinach in a pan over medium heat until softened, then squeeze out any excess liquid before mixing it with the cheeses. This fresh option gives a vibrant flavor and bright green color.
Is this recipe vegetarian?
Yes, this recipe is perfect for vegetarians as it contains no meat. The combination of ricotta, cheeses, and spinach makes it hearty enough that no meat is missed.
Can I substitute the ricotta cheese?
You can try replacing ricotta with cottage cheese for a lighter texture or even cream cheese for an ultra creamy filling, but ricotta’s mild flavor and consistency make it ideal for this recipe.
What if I don’t have jumbo shells?
If jumbo shells are unavailable, large pasta tubes like manicotti can work, though you may need to adjust the cooking time slightly. The key is having a pasta shape that holds the filling well.
How spicy is this dish?
This recipe is mild by default, which makes it very family-friendly. However, you can add crushed red pepper flakes or a dash of hot sauce to the filling to give it a little heat if you prefer.
Final Thoughts
This Spinach and Ricotta Stuffed Shells Recipe is one of those dishes that feels just as good as it tastes — creamy, flavorful, and downright comforting. Whether you’re cooking for special company or simply craving a luscious homemade meal, it’s hard to go wrong. Gather your ingredients, roll up your sleeves, and dive into this delicious experience. Trust me, once you try it, it will quickly become a favorite go-to dinner that brings smiles all around!
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Spinach and Ricotta Stuffed Shells Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Delicious and comforting Spinach and Ricotta Stuffed Shells featuring jumbo pasta shells filled with a creamy mixture of ricotta, spinach, and parmesan, baked in marinara sauce and topped with melted mozzarella cheese. This classic Italian-American baked pasta dish is perfect for a family dinner and offers a satisfying blend of flavors and textures.
Ingredients
Pasta and Sauce
- 24 uncooked jumbo shells
- 1 (24 ounce) jar marinara sauce
Filling
- 16 ounces frozen spinach (thawed and squeezed to remove water)
- 15 ounces ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- Pepper, to taste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
Topping
- 2 cups shredded mozzarella cheese
For Serving (Optional)
- Fresh basil and/or chopped parsley, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the oven rack in the top third for optimal baking heat distribution.
- Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook them for one minute less than the package directions recommend to keep them firm, then drain and set aside in a colander.
- Prepare Sauce Base: Spread the jar of marinara sauce evenly across the bottom of a 9×13 inch casserole dish to create a flavorful base for the stuffed shells.
- Make Filling: In a bowl, combine the thawed and thoroughly squeezed spinach with ricotta cheese, grated parmesan, egg, salt, pepper, Italian seasoning, and garlic powder. Mix well until evenly incorporated.
- Stuff Shells: Use a small spoon to fill each cooked pasta shell with the ricotta and spinach mixture, then arrange the stuffed shells evenly atop the marinara sauce in the casserole dish.
- Add Cheese Topping: Sprinkle shredded mozzarella cheese evenly over the filled shells and cover the casserole dish tightly with aluminum foil to retain moisture while baking.
- Bake and Broil: Bake in the preheated oven for 30 minutes. Afterward, remove the foil and broil the dish for a few minutes to brown the cheese. Watch carefully during broiling to prevent burning.
- Serve: Remove from the oven and serve immediately. Optionally, season with extra salt and pepper, and garnish with fresh basil or chopped parsley for added freshness and color.
Notes
- Be sure to thoroughly squeeze excess water from the thawed spinach to prevent watery filling and soggy shells.
- You can prepare the filling and stuff the shells ahead of time, then refrigerate before baking when ready to serve.
- Watch the shells carefully during broiling to avoid burning the cheese on top.
- Jumbo shells can often be found in the pasta aisle—but if unavailable, large pasta tubes can be used as a substitute.
- For a lower-fat version, use part-skim ricotta and reduced-fat mozzarella cheese.
