Ricotta & Spinach Stuffed Shells Recipe

Introduction

Ricotta & Spinach Stuffed Shells are a comforting and flavorful Italian-inspired dish that’s perfect for family dinners or special occasions. Jumbo pasta shells are filled with a creamy ricotta and spinach mixture, baked in marinara sauce, and topped with melted mozzarella cheese. This recipe is simple to prepare and always a crowd-pleaser.

Ingredients

• 12-16 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup fresh spinach (chopped, or 1/2 cup frozen spinach, thawed and drained)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper (to taste)
• 2 cups marinara sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese (for topping)
• Fresh basil (for garnish, optional)

Instructions

1. Step 1: In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain the shells and set them aside to cool slightly.
2. Step 2: In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Step 3: Preheat your oven to 375°F (190°C). Spread about 1 cup of marinara sauce on the bottom of a baking dish. Carefully fill each cooked pasta shell with the ricotta and spinach mixture, then place them open side up in the baking dish. Pour the remaining marinara sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
4. Step 4: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden.
5. Step 5: Remove from the oven and let the dish cool for a few minutes. Garnish with fresh basil if desired. Serve warm and enjoy!

Tips & Variations

• For extra flavor, add a handful of cooked and crumbled Italian sausage or ground beef to the ricotta filling.
• Use fresh herbs like parsley or oregano in place of Italian seasoning for a different twist.
• Swap the marinara sauce for a homemade tomato sauce or a creamy Alfredo sauce for variation.
• If using frozen spinach, be sure to squeeze out as much moisture as possible before mixing to avoid watery filling.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes or until heated through. You can also microwave individual portions, but the oven will keep the texture nice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed shells ahead of time?

Yes, you can assemble the shells and store them in the refrigerator for up to 24 hours before baking. Just keep the baking dish covered with foil and bake as directed when ready.

Can I freeze stuffed shells?

Absolutely! Freeze the assembled but unbaked stuffed shells in an airtight container for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding a few extra minutes to the baking time if they’re still cold.

Ricotta & Spinach Stuffed Shells Recipe

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4.4 from 150 reviews

This Ricotta & Spinach Stuffed Shells recipe features jumbo pasta shells filled with a creamy mixture of ricotta cheese, fresh spinach, and Parmesan, all baked in a flavorful marinara sauce and topped with melted mozzarella cheese. Perfect as a comforting vegetarian main dish, it combines rich Italian flavors with a hearty, satisfying texture.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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For the Stuffed Shells:

• 12–16 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup fresh spinach (chopped, or 1/2 cup frozen spinach, thawed and drained)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper (to taste)

For the Sauce:

• 2 cups marinara sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese (for topping)
• Fresh basil (for garnish, optional)

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until they are al dente. Drain the shells and set them aside to cool slightly.
2. Prepare the Filling: In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
3. Assemble the Shells: Preheat your oven to 375°F (190°C). Spread about 1 cup of marinara sauce evenly on the bottom of a baking dish. Fill each cooked pasta shell with the ricotta and spinach mixture, placing them open side up in the dish. Pour the remaining marinara sauce over the stuffed shells and sprinkle shredded mozzarella cheese on top.
4. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After that, remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and golden brown.
5. Serve: Remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil if desired and serve the stuffed shells warm for a delicious and comforting meal.

Notes

• For a quicker option, use frozen spinach but be sure to thaw and drain excess water before mixing.
• Make sure not to overcook the pasta shells to avoid mushy texture when baked.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To freeze, assemble the shells in a baking dish but do not bake; cover tightly and freeze. When ready to eat, bake covered at 375°F for about 40 minutes.
• Feel free to add cooked ground meat or mushrooms to the filling for a non-vegetarian twist.

Keywords: ricotta stuffed shells, spinach pasta shells, baked pasta recipe, vegetarian Italian dish, cheesy stuffed shells