After making this dish more times than I can count, I can tell you it’s a total winner. This spinach and ricotta stuffed shells recipe has become my go-to for a comforting, crowd-pleasing vegetarian dinner.
The combination of creamy cheeses, tender spinach, and rich marinara sauce tucked into perfectly cooked pasta shells is simply irresistible. It feels like a special occasion meal, but it’s surprisingly easy to put together any night of the week.
I promise this is one you’ll want to make again and again, much like you might revisit the crockpot chicken parmesan soup recipe on chilly evenings or savor a crack chicken penne recipe when you’re craving cheesy pasta comfort.
Ingredients
This recipe combines simple, fresh ingredients to create a rich and flavorful dish. Using high-quality components will make a noticeable difference in the final taste and texture.
- 16 jumbo pasta shells – It’s a good idea to cook a few extra, as some may break during the boiling process.
- 1 ½ tbsp olive oil – Used for sautéing the garlic and spinach, adding a foundational layer of flavor.
- 2 tsp fresh garlic, minced – Freshly minced garlic provides a much more potent and aromatic flavor than pre-minced jarred varieties.
- 4 cups fresh spinach leaves, packed and roughly-chopped – Fresh spinach is essential; it wilts perfectly and doesn’t release excess water like frozen spinach can, which prevents a soggy filling.
- 12 oz skim-milk ricotta cheese – Using a good quality, whole-milk ricotta can make the filling even creamier, but skim-milk works wonderfully too.
- 1 cup shredded skim-milk mozzarella cheese – Grating your own mozzarella from a block will give you a better melt than pre-shredded cheese, which often contains anti-caking agents.
- ½ cup grated Parmesan cheese – For the best flavor and texture, use freshly grated Parmesan. It adds a delicious nutty and salty kick.
- 1 large egg – This acts as a binder, helping the cheese and spinach filling hold its shape while baking.
- 1 tbsp fresh basil, finely chopped – Fresh herbs brighten up the filling. If you don’t have fresh basil, you can substitute it with a teaspoon of dried Italian seasoning.
- 1 tsp kosher salt – Enhances all the other flavors in the dish.
- ½ tsp freshly-ground black pepper – Adds a subtle touch of spice.
- 1 ¼ cups marinara sauce – You can use your favorite store-bought jar or a homemade sauce. A high-quality sauce makes a big difference.
Note: This recipe yields approximately 4-6 servings.
Variations
One of the best things about this recipe is its flexibility. You can easily adapt it to suit different dietary needs or simply to use what you have on hand. On nights when I want something different, I remember how adding new vegetables or protein can transform the meal—just as choosing between stuffed shells and a crockpot taco spaghetti recipe can take dinner in a new direction.
- For a spicier kick: Add ¼ to ½ teaspoon of red pepper flakes to the spinach and garlic as they sauté.
- Add more vegetables: Sautéed mushrooms, finely diced zucchini, or roasted red peppers can be mixed into the ricotta filling for extra flavor and nutrients.
- Protein boost: For a non-vegetarian version, mix in cooked and crumbled Italian sausage or ground turkey with the cheese filling.
- Dairy-free option: Substitute the ricotta, mozzarella, and Parmesan with your favorite dairy-free alternatives. There are many great almond or cashew-based options available that work well.
- Sauce swap: Change the marinara to a creamy alfredo or a rich vodka sauce for a completely different flavor profile.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
Equipment You Need
- Large Pot: To boil the jumbo pasta shells until they are al dente.
- Large Skillet: For sautéing the garlic and wilting the fresh spinach.
- Mixing Bowl: To combine the ricotta, cheeses, egg, and spinach filling.
- 8×8-inch Baking Dish: The perfect size for arranging the stuffed shells in a single layer.
- Spoon or Piping Bag: To easily stuff the cheese mixture into the cooked pasta shells.
How to Make Spinach and Ricotta Stuffed Jumbo Shells?
This recipe is straightforward and can be broken down into a few simple stages. From preparing the filling to baking the shells to bubbly perfection, each step is easy to follow. If you love Italian baked pasta dishes, you might find yourself rotating this meal alongside favorites like a crockpot chicken parmesan soup recipe for variety.
Prepare the Pasta and Oven
First, preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package directions until they are al dente. Once cooked, drain the shells and set them aside to cool slightly.
Sauté the Spinach
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for about one minute until it becomes fragrant and starts to lightly brown. Add the chopped spinach to the skillet and stir occasionally until it wilts but remains bright green, which should take about 3-4 minutes.
Mix the Filling
In a large mixing bowl, combine the ricotta, shredded mozzarella, grated Parmesan, egg, chopped basil, salt, and pepper. Once the spinach has cooled down enough to handle, squeeze out any excess moisture and add it to the cheese mixture. Stir everything together until it is thoroughly combined.
Assemble the Shells
Spread about ½ cup of the marinara sauce evenly over the bottom of your 8×8-inch baking dish. Using a small spoon, carefully stuff each cooked pasta shell with a generous amount of the spinach and ricotta filling. Arrange the stuffed shells in a single layer in the prepared baking dish.
Bake to Perfection
Pour the remaining cup of marinara sauce over the top of the stuffed shells. Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and continue baking for another 10-15 minutes, or until the sauce is bubbling and the cheese on top begins to turn golden brown.
Additional Tips for Making this Recipe Better
Over the years, I’ve discovered a few tricks that take this dish from great to absolutely amazing. These are small adjustments that make a big impact on the final result, just like with a favorite comfort food such as a crack chicken penne recipe where every ingredient matters.
- I find that letting the cooked pasta shells cool completely makes them much easier to handle and stuff without tearing. Sometimes I even cook them a day ahead.
- Don’t be shy with the filling! I always stuff the shells generously. Using a small dessert spoon helps me get the perfect amount into each one.
- For an extra cheesy top, I sprinkle a bit more mozzarella and Parmesan over the shells before the final 10-15 minutes of baking without the foil.
- I always make sure to squeeze as much water as possible from the cooked spinach. This is my number one tip for preventing a watery filling and ensuring a rich, creamy texture.
How to Serve Spinach and Ricotta Stuffed Jumbo Shells
This dish is a showstopper on its own, but the right presentation can make it even more special. Serve the stuffed shells warm, straight from the oven, garnished with a sprinkle of fresh basil or parsley for a pop of color. A final dusting of grated Parmesan cheese right before serving adds another layer of savory flavor.
For a complete meal, pair the stuffed shells with a simple side salad tossed in a light vinaigrette or some steamed green beans. A side of warm, crusty garlic bread is also a must-have for soaking up any extra marinara sauce left in the dish.
I love that this recipe can bring a similar comfort to the table as that found in a crockpot taco spaghetti recipe, perfect for family-style dining.
Nutritional Information
Here is an approximate nutritional breakdown per serving. Please note these values can vary based on the specific ingredients you use.
- Calories: Approximately 350-450 kcal
- Protein: Around 20-25g
- Carbohydrates: Roughly 30-40g
- Fat: About 15-20g
Make Ahead and Storage
This recipe is perfect for preparing in advance, making it a great option for busy weeknights or when entertaining guests.
Make Ahead: You can assemble the entire dish up to a day in advance. Simply prepare the shells as instructed, cover the baking dish tightly with foil, and refrigerate. When you’re ready to eat, you may need to add about 10-15 minutes to the initial baking time.
Freezing: To freeze, assemble the dish in a freezer-safe baking dish but do not bake. Cover it tightly with plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. Bake directly from frozen, adding about 30-40 minutes to the total cooking time.
Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or place the entire baking dish back in a 350°F oven until warmed through.
Why You’ll Love This Recipe
There are so many reasons this spinach and ricotta stuffed shells recipe will become a new favorite in your home.
- Incredibly Flavorful: The combination of three cheeses, fresh spinach, garlic, and basil creates a filling that is both rich and perfectly balanced. Every bite is packed with comforting, classic Italian flavors.
- Perfect for Any Occasion: While it’s easy enough for a weeknight dinner, this dish is also elegant enough to serve to guests or bring to a potluck. It’s a guaranteed crowd-pleaser that appeals to all ages.
- Customizable and Versatile: You can easily adjust the ingredients to your liking. Add different vegetables, swap the sauce, or mix in some protein to create a new version every time you make it.
- Great for Meal Prep: This recipe is ideal for making ahead of time. Assembling it in advance or freezing it for later saves you valuable time on busy days without sacrificing a delicious, home-cooked meal.
Spinach and Ricotta Stuffed Shells Recipe
Ingredients
Method
- First, preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package directions until they are al dente. Once cooked, drain the shells and set them aside to cool slightly.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for about one minute until it becomes fragrant and starts to lightly brown. Add the chopped spinach to the skillet and stir occasionally until it wilts but remains bright green, which should take about 3-4 minutes.
- In a large mixing bowl, combine the ricotta, shredded mozzarella, grated Parmesan, egg, chopped basil, salt, and pepper. Once the spinach has cooled down enough to handle, squeeze out any excess moisture and add it to the cheese mixture. Stir everything together until it is thoroughly combined.
- Spread about ½ cup of the marinara sauce evenly over the bottom of your 8×8-inch baking dish. Using a small spoon, carefully stuff each cooked pasta shell with a generous amount of the spinach and ricotta filling. Arrange the stuffed shells in a single layer in the prepared baking dish.
- Pour the remaining cup of marinara sauce over the top of the stuffed shells. Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and continue baking for another 10-15 minutes, or until the sauce is bubbling and the cheese on top begins to turn golden brown.
Notes
- I find that letting the cooked pasta shells cool completely makes them much easier to handle and stuff without tearing. Sometimes I even cook them a day ahead.
- Don’t be shy with the filling! I always stuff the shells generously. Using a small dessert spoon helps me get the perfect amount into each one.
- For an extra cheesy top, I sprinkle a bit more mozzarella and Parmesan over the shells before the final 10-15 minutes of baking without the foil.
- I always make sure to squeeze as much water as possible from the cooked spinach. This is my number one tip for preventing a watery filling and ensuring a rich, creamy texture.