Spinach & Ricotta Stuffed Shells Recipe

Introduction

Spinach & Ricotta Stuffed Shells make a comforting and delicious meal that’s perfect for family dinners. Tender pasta shells filled with a creamy mixture of ricotta and spinach, baked in a rich marinara sauce, create a satisfying Italian classic.

Ingredients

• 20 large pasta shells
• 2 cups ricotta cheese
• 2 cups cooked spinach, drained and chopped
• 2 cups marinara sauce

Instructions

1. Step 1: Cook the pasta shells according to package instructions until al dente. Drain and let cool slightly.
2. Step 2: In a bowl, combine ricotta cheese and chopped spinach until well mixed.
3. Step 3: Stuff each cooked shell generously with the ricotta and spinach mixture.
4. Step 4: Spread a layer of marinara sauce in the bottom of a baking dish.
5. Step 5: Arrange the stuffed shells in the dish, then pour the remaining marinara sauce evenly over the top.
6. Step 6: Cover the dish with foil and bake at 375°F (190°C) for 25-30 minutes until bubbling and heated through.

Tips & Variations

• For extra flavor, add grated Parmesan or shredded mozzarella on top before baking.
• Use fresh spinach if preferred, just sauté briefly to wilt and drain excess moisture.
• Try adding a pinch of nutmeg to the ricotta mixture for a subtle warm spice.

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 the oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also freeze the dish before baking for up to 2 months; thaw overnight in the fridge before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach for this recipe?

Yes, frozen spinach works well. Just be sure to thaw and squeeze out as much moisture as possible before mixing it with the ricotta to avoid a watery filling.

Do I need to cook the shells before stuffing?

Yes, cooking the shells until al dente helps them soften and hold their shape without becoming mushy during baking.

Spinach & Ricotta Stuffed Shells Recipe

Print Recipe

★★★★★

4.7 from 117 reviews

Delicious and comforting spinach and ricotta stuffed pasta shells baked in a rich marinara sauce, perfect for a family dinner or special occasion.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Shells

• 12 large pasta shells

Filling

• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped (or thawed and drained frozen spinach)
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Sauce

• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese (optional, for topping)

Instructions

1. Prepare pasta shells: Cook the large pasta shells according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside to cool.
2. Make the filling: In a mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan, egg, salt, pepper, and garlic powder. Mix well until all ingredients are evenly incorporated.
3. Stuff the shells: Carefully spoon or pipe the spinach and ricotta mixture into each cooked pasta shell until filled.
4. Arrange in baking dish: Spread a thin layer of marinara sauce evenly on the bottom of a baking dish. Place the stuffed shells in a single layer on top of the sauce.
5. Add sauce and cheese: Generously cover the stuffed shells with the remaining marinara sauce. Sprinkle shredded mozzarella cheese on top if using.
6. Bake: Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the sauce is bubbly and cheese is melted and slightly golden.
7. Serve: Let the dish cool for a few minutes before serving. Enjoy your creamy spinach and ricotta stuffed shells warm.

Notes

• Use fresh or frozen spinach, but if using frozen, make sure to thaw and squeeze out excess water to avoid watery filling.
• For extra flavor, try adding chopped fresh basil or oregano to the filling.
• If you prefer a vegan version, substitute ricotta with a plant-based cheese and use a vegan egg replacer.
• This recipe can be prepared a day ahead and refrigerated before baking for convenience.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: Spinach, Ricotta, Stuffed Shells, Pasta, Marinara Sauce, Baked Pasta, Italian Dinner, Vegetarian Recipe