Tender pasta shells filled with creamy ricotta and spinach, baked in marinara sauce for a comforting, cheesy, family-friendly Italian dinner.
Why You’ll Love This Recipe
- Classic Italian comfort: A timeless flavor combination of ricotta, spinach, marinara, and cheese.
- Hearty and filling: Jumbo pasta shells make for a satisfying main dish.
- Perfect for vegetarians: Meat-free but still packed with protein and richness.
- Great for make-ahead: Prepare in advance and bake when ready.
- Family-friendly: Even picky eaters love the creamy filling and cheesy topping.
- Crowd-pleaser: Ideal for dinner parties, potlucks, and holiday meals.
- Customizable: Add mushrooms, zucchini, or your favorite veggies.
- Freezer-friendly: Make and freeze for easy future meals.
- Balanced flavors: A touch of nutmeg adds depth to the cheesy filling.
- Beautiful presentation: Baked in a casserole with a golden, bubbly top.
Ingredients
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 5 oz fresh spinach, chopped
- 1 1/2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil or parsley, for garnish (optional)
Directions
- Preheat oven to 375°F (190°C).
- Cook the jumbo pasta shells in a large pot of salted boiling water until al dente. Drain and set aside to cool.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Add the chopped spinach and cook until wilted, 2–3 minutes. Remove from heat and let it cool slightly.
- In a large bowl, mix ricotta cheese, grated Parmesan, egg, salt, black pepper, and nutmeg. Fold in the cooled spinach mixture.
- Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
- Stuff each shell with a generous spoonful of the ricotta-spinach mixture and place them in the dish, open side up.
- Spoon the remaining marinara sauce evenly over the stuffed shells. Sprinkle shredded mozzarella on top.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
- Garnish with fresh basil or parsley before serving.
Servings And Timing
- Servings: 5 servings
- Prep time: 20 minutes
- Cook time: 35 minutes
- Total time: 55 minutes
- Calories per serving: Approximately 390 kcal
Variations
- Add sautéed mushrooms: For a heartier filling.
- Mix in chopped artichokes: Adds tang and texture.
- Use frozen spinach: Thawed and squeezed dry, if fresh is unavailable.
- Swap cheeses: Try cottage cheese or goat cheese instead of ricotta.
- Add red pepper flakes: For a bit of heat in the marinara.
- Make it gluten-free: Use gluten-free jumbo shells.
- Top with extra Parmesan: For a crispy, golden cheese crust.
- Layer in zucchini slices: Bake under or between shell layers for added veg.
- Use pesto instead of marinara: For a green, herb-forward version.
- Turn it into a casserole: Chop the shells and bake as a layered pasta bake.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the oven at 350°F (175°C) until heated through, or microwave in a covered dish.
- Freezing: Assemble the dish, cover tightly, and freeze unbaked for up to 3 months. Bake from frozen, covered, for 45–50 minutes.
FAQs
Can I Make Stuffed Shells Ahead Of Time?
Yes, assemble them a day in advance and store in the fridge until ready to bake.
Can I Use Frozen Spinach?
Absolutely. Thaw and squeeze out all excess moisture before mixing with the cheese.
What If I Don’t Have Jumbo Shells?
You can substitute with manicotti or roll lasagna noodles around the filling.
Do I Need To Cover The Dish While Baking?
Yes, cover for the first 25 minutes to retain moisture, then uncover to brown the cheese.
Can I Add Meat To The Filling?
Yes, cooked ground beef or sausage can be added to the ricotta mixture for a meatier option.
Is Ricotta Necessary?
Ricotta is traditional, but you can substitute with cottage cheese or a mix of cream cheese and Parmesan.
What Sauce Should I Use?
A simple marinara works best, but you can also try arrabbiata or tomato basil sauce.
Can I Freeze Baked Leftovers?
Yes, freeze portions in airtight containers and reheat in the oven or microwave.
How Do I Prevent The Shells From Tearing?
Cook them just until al dente and handle gently during filling.
What Goes Well With Stuffed Shells?
Serve with garlic bread, Caesar salad, or roasted vegetables.
Conclusion
Spinach And Ricotta Stuffed Pasta Shells are a hearty, wholesome, and incredibly satisfying dish that blends creamy, cheesy filling with the richness of marinara and the comfort of baked pasta. Whether you’re cooking for a weeknight dinner or entertaining guests, this recipe is a reliable favorite that delivers both flavor and elegance—every single time.
You May Also Like
If you loved the creamy richness and savory layers of these Spinach and Ricotta Stuffed Pasta Shells, there are more comforting favorites waiting for you. Explore the luscious flavors of Mozzarella Stuffed Chicken with Spinach & Peppers, a protein-packed dish that carries that same cheesy-spinach harmony. For a pasta dish with an extra punch, the Zesty Lemon Garlic Chicken Bowtie Pasta brings brightness and spice. Pair your meal with golden, oven-fresh Garlic Parmesan Sheet Pan Breadsticks or indulge in a dinner-time upgrade with Creamy Parmesan Garlic Beef Bowtie Pasta. And if you’re craving a restaurant-style finish at home, don’t miss the indulgent Spicy Cajun Alfredo Pasta with Garlic Butter Steak Bites for a bold and satisfying twist.
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Spinach And Ricotta Stuffed Pasta Shells
- Total Time: 55 minutes
- Yield: 5 servings
- Diet: Vegetarian
Description
Jumbo pasta shells filled with a creamy blend of ricotta, spinach, and Parmesan, baked in rich marinara and topped with melted mozzarella for the ultimate Italian comfort dish.
Ingredients
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 5 oz fresh spinach, chopped
- 1 1/2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil or parsley, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook the pasta shells in a large pot of salted boiling water until al dente. Drain and set aside to cool.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds. Add chopped spinach and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine ricotta, Parmesan, egg, salt, pepper, and nutmeg. Fold in the cooled spinach mixture.
- Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish.
- Stuff each shell with the ricotta-spinach filling and arrange them in the dish.
- Spoon the remaining marinara sauce over the shells, then sprinkle with shredded mozzarella.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh basil or parsley before serving.
Notes
- Use frozen spinach if fresh is not available—just thaw and squeeze out excess moisture.
- Make ahead by assembling the dish a day in advance and refrigerating until ready to bake.
- Add crushed red pepper flakes to the filling for a spicy kick.
- Serve with garlic bread or a fresh green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 390
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 95mg