Go Back
To make tasty Spinach Ricotta Stuffed Shells, gather these key items: - 20 jumbo pasta shells - 1 cup ricotta cheese - 2 cups fresh spinach, chopped - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1 egg - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish You can add some fun twists to your dish by using these ingredients: - 1/2 cup cooked and crumbled sausage - 1/2 cup chopped sun-dried tomatoes - 1/2 cup feta cheese for a tangy flavor - Fresh herbs like parsley or thyme To make your cooking easier, have these tools ready: - Large pot for boiling pasta - Mixing bowl for the stuffing - Baking dish for oven use - Spoon for stuffing shells - Aluminum foil for covering the dish while baking - Oven mitts for safety when removing the dish {{ingredient_image_1}} First, you need to cook the jumbo pasta shells. Boil water in a big pot. Add the shells and cook them until they are al dente. This usually takes around 8 to 10 minutes. Once done, drain them and let them cool. Keep them aside for later. In a large bowl, combine the ricotta cheese and chopped spinach. Add half of the mozzarella cheese, the Parmesan cheese, and one egg. Then, sprinkle in garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix everything well until it looks creamy and smooth. This will be your tasty stuffing! Now, take a spoonful of that yummy stuffing and fill each pasta shell. Place the stuffed shells seam-side up in a greased baking dish. Once all shells are filled, pour marinara sauce over them. Make sure each shell is covered in sauce. Finally, sprinkle the remaining mozzarella cheese on top. Preheat your oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes. Then, take off the foil and bake for another 10 minutes. You want the cheese to be bubbly and golden. After baking, let it cool for a few minutes before serving. Garnish with fresh basil leaves for a nice touch! To make perfect stuffed shells, cook your pasta just right. Boil the jumbo shells until they are al dente. This means they still have a firm bite, which holds the filling well. Drain them carefully to avoid tearing the shells. Always toss cooked shells in a little olive oil to prevent sticking. You can make your stuffed shells even better with simple swaps. Try adding fresh herbs like parsley or oregano for extra flavor. If you want more protein, mix in cooked ground turkey or chicken. For a creamier filling, add a bit of cream cheese to the ricotta. You can also substitute the marinara sauce with a homemade basil pesto for a twist. When it’s time to serve, present your stuffed shells on a large platter. Garnish with fresh basil leaves for a pop of color. Drizzle some extra marinara sauce around the edges for a nice touch. Pair the dish with a side salad or garlic bread to complete your meal. This makes it a wonderful feast for family and friends. Pro Tips Use Fresh Spinach: Fresh spinach gives a vibrant flavor and texture to the filling. If using frozen spinach, make sure to thaw and drain it well to avoid excess moisture. Cheese Variations: Feel free to mix and match cheeses! Try adding feta or goat cheese for a tangy twist, or use a blend of Italian cheeses for extra flavor. Make Ahead: You can prepare the stuffed shells in advance and store them in the refrigerator. Just cover them with marinara sauce and cheese, then bake when ready to serve. Garnish Strategically: For an appealing presentation, scatter fresh basil leaves not only on top but also around the dish. A sprinkle of red pepper flakes can add a pop of color and flavor. {{image_2}} You can easily make this dish vegetarian by skipping the egg. Instead, use a flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. For a vegan twist, swap ricotta cheese for tofu. Blend firm tofu with nutritional yeast, a little lemon juice, and salt for a creamy filling. This way, you keep the flavors rich and satisfying without any animal products. For a gluten-free meal, choose gluten-free pasta shells. Many brands offer excellent options that taste great. You can also make your own pasta from rice flour. This option allows everyone to enjoy this dish without gluten. Just ensure your other ingredients, like sauces, are also gluten-free. Cheese lovers can get creative! Try swapping mozzarella for provolone or gouda for a smokier taste. Add goat cheese for a tangy flavor that pairs well with spinach. Mixing different cheeses can enhance the dish's richness and make it more exciting. You can also experiment with vegan cheese if you're going plant-based. After enjoying your Spinach Ricotta Stuffed Shells, store leftovers in an airtight container. This keeps them fresh for up to three days in the fridge. Make sure to let them cool before sealing. This helps prevent moisture build-up. To reheat, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Add a splash of marinara sauce on top to keep them moist. Cover the dish with foil to avoid drying out. Heat for about 20 minutes until warm. You can freeze stuffed shells for later. First, let them cool completely. Place them in a freezer-safe container. Use parchment paper between layers to prevent sticking. They can last up to three months in the freezer. When ready to eat, thaw overnight in the fridge before reheating. It takes about 50 minutes to make Spinach Ricotta Stuffed Shells. You need 20 minutes to prep and 30 minutes to cook. This makes it a great meal for busy nights! Yes, you can use frozen spinach. Just thaw it first and drain any extra water. Fresh spinach gives a nice texture, but frozen works well too. You can serve a simple salad or garlic bread. A light green salad adds freshness. Garlic bread gives a nice crunch and flavor. Both pair well with the stuffed shells. Yes, you can prepare the shells ahead of time. Stuff the shells and cover them with sauce. Store them in the fridge for up to 24 hours. Just bake them when you are ready to eat! We explored the key ingredients for stuffed shells, including options for variations and tools you need. The step-by-step guide showed you how to prepare, mix, assemble, and bake your dish perfectly. I shared tips for great flavors and serving ideas, plus storage tips to keep leftovers tasty. Finally, I answered common questions about making this meal. Enjoy experimenting with flavors and techniques. You now have the tools to make delicious stuffed shells your own!

Cheesy Spinach Ricotta Shells

Delicious jumbo pasta shells stuffed with a creamy spinach and ricotta filling, topped with marinara sauce and melted mozzarella.
Print Recipe Save Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 1 cup ricotta cheese
  • 2 cups fresh spinach, chopped
  • 1 cup shredded mozzarella cheese, divided
  • 0.5 cup grated Parmesan cheese
  • 1 piece egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 2 cups marinara sauce
  • for garnish Fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
  • In a large mixing bowl, combine the ricotta cheese, chopped spinach, half of the mozzarella cheese (1/2 cup), Parmesan cheese, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully incorporated.
  • Take a spoonful of the spinach ricotta mixture and stuff each cooked pasta shell, placing them seam-side up in a greased baking dish.
  • Once all shells are stuffed, pour the marinara sauce evenly over the top of the shells, ensuring they are well covered.
  • Sprinkle the remaining mozzarella cheese on top of the sauce.
  • Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
  • Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  • Remove from the oven and let it cool for a few minutes before serving.
  • Garnish with fresh basil leaves before plating.

Notes

Serve the stuffed shells on a large platter, garnished with fresh basil and a drizzle of additional marinara sauce around the edges for a colorful presentation. Enjoy!
Keyword baked, cheesy, pasta, ricotta, spinach