Spinach and Ricotta Stuffed Shells

These Spinach and Ricotta Stuffed Shells are a classic comfort dish that I love making for family dinners. The jumbo pasta shells are filled with a creamy ricotta and spinach mixture, then baked in marinara sauce with gooey melted cheese on top. It’s a hearty, flavorful recipe that feels cozy and satisfying every time I make it.

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple to prepare yet looks impressive when served. The filling is rich and creamy, the marinara sauce adds brightness, and the baked mozzarella creates the perfect cheesy topping. I also like that I can make it ahead of time and bake it later, which makes it ideal for busy days or when I’m hosting.

Ingredients

12–15 jumbo pasta shells (about 1/2 a box)
2 cups ricotta cheese
1 cup shredded mozzarella cheese (divided)
1/2 cup grated Parmesan cheese
1 large egg
2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
2 cloves garlic (minced)
2 cups marinara sauce
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and freshly ground black pepper to taste
Fresh basil leaves for garnish (optional)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 375°F.
2. I cook the pasta shells in salted boiling water until al dente, then drain and set them aside to cool slightly.
3. In a skillet, I heat olive oil over medium heat and sauté the garlic and spinach until the spinach wilts. I let it cool before mixing.
4. In a bowl, I combine ricotta cheese, half of the mozzarella, Parmesan, egg, spinach mixture, Italian seasoning, salt, and pepper.
5. I spread 1 cup of marinara sauce over the bottom of a baking dish.
6. I stuff each shell with the ricotta-spinach filling and place them in the dish seam-side up.
7. I spoon the remaining marinara sauce over the shells and sprinkle with the rest of the mozzarella.
8. I cover the dish with foil and bake for 20 minutes, then uncover and bake for another 10 minutes until the cheese is golden and bubbly.
9. I garnish with fresh basil before serving.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 20 minutes to prepare and 30 minutes to cook, so the total time is around 50 minutes.

Variations

Sometimes I add cooked ground beef, sausage, or turkey to the filling for extra protein. I also like mixing in chopped mushrooms or zucchini with the spinach. For a different twist, I use Alfredo sauce instead of marinara for a creamier version. If I want extra cheesiness, I sprinkle more Parmesan on top before baking.

Storage/Reheating

I keep leftovers covered in the fridge for up to 3 days. To reheat, I bake them in the oven at 350°F for about 15 minutes or until hot. I can also freeze the stuffed shells (before or after baking) for up to 2 months—when ready, I bake straight from frozen, adding about 15 minutes to the cook time.

FAQs

Can I make these stuffed shells ahead of time?

Yes, I assemble them, cover, and refrigerate for up to 24 hours before baking.

Do I have to cook the pasta shells before stuffing?

Yes, I always cook them until al dente so they’re soft enough to fill but won’t fall apart.

Can I use frozen spinach?

Yes, I thaw it completely, squeeze out excess water, and then mix it into the filling.

Can I make this recipe vegetarian?

It already is vegetarian, as long as the cheeses and sauce I use are vegetarian-friendly.

Can I add meat to this recipe?

Yes, ground beef, sausage, or shredded chicken make great additions to the filling.

What’s the best cheese combination?

I like ricotta, mozzarella, and Parmesan, but sometimes I add provolone or fontina for extra flavor.

Can I freeze stuffed shells?

Yes, I freeze them in a baking dish covered with foil and bake straight from frozen when needed.

What sauce works best for this dish?

Marinara is my go-to, but I’ve also made it with tomato basil sauce or Alfredo for variety.

How do I prevent the shells from sticking together?

I drizzle a little olive oil over them after draining so they stay separate.

Can I bake this in advance and reheat later?

Yes, I bake it, let it cool, then refrigerate and reheat in the oven before serving.

Conclusion

These Spinach and Ricotta Stuffed Shells are one of my favorite comfort meals because they’re creamy, cheesy, and full of flavor. I love how versatile they are, whether I make them vegetarian, add meat, or switch up the sauce. It’s a dish that feels special enough for guests but easy enough for a weeknight dinner, and it always leaves me satisfied.

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