Go Back
Here’s what you need to make easy spinach ricotta stuffed shells. Gather these ingredients: - 20 jumbo pasta shells - 1 cup ricotta cheese - 1 cup fresh spinach, finely chopped - 1 cup shredded mozzarella cheese, divided - 1/4 cup grated Parmesan cheese - 1 egg, beaten - 1 teaspoon garlic powder - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish (optional) These ingredients create a tasty and satisfying dish. The creamy ricotta and fresh spinach blend well with the savory marinara. Each bite bursts with flavor. You can find the full recipe for more tips and details. To start, I bring a large pot of salted water to a boil. I add the jumbo pasta shells and cook them until they're al dente. This usually takes about 9 to 11 minutes, but make sure to check your package instructions. Once they are cooked, I drain them and rinse them under cold water. Rinsing stops the cooking process. I set the shells aside to cool. Next, I mix the filling in a large bowl. I add 1 cup of ricotta cheese and 1 cup of finely chopped spinach. Then, I include 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese. For flavor, I add 1 beaten egg, 1 teaspoon of garlic powder, and 1 teaspoon of dried Italian herbs. I season with salt and pepper to taste. I mix everything well until it's combined. Now, I preheat the oven to 375°F (190°C). I take one pasta shell and fill it with the spinach ricotta mixture using a spoon. I fill it generously, but not too much. I place the stuffed shell seam side up in a greased baking dish. I repeat this until all the shells are filled. After stuffing the shells, I pour marinara sauce evenly over them. I want to make sure they are well covered. Then, I sprinkle the remaining 1/2 cup of mozzarella cheese on top. I cover the baking dish with aluminum foil to keep the cheese from browning too quickly. I bake the shells for 25 minutes. After that, I remove the foil and bake them for another 10 to 15 minutes. I look for the cheese to be bubbly and golden. For the full recipe, you can check out the details provided. To keep your stuffed shells from sticking, lightly grease your baking dish. You can use cooking spray or olive oil. This simple step makes it easy to serve. For added flavor, mix in some fresh herbs like basil or parsley. You might also try adding a pinch of red pepper flakes for a little heat. These stuffed shells shine with a simple side salad. A crisp green salad works well. I like to serve them with garlic bread too. For an attractive plate, stack three shells in the center of a plate. Spoon marinara sauce around the dish and sprinkle fresh basil on top. This adds color and a fresh taste. You can make these shells ahead of time. Just prepare them up to the baking step. Cover them tightly in the fridge for up to two days. If you want to freeze them, wrap the stuffed shells in plastic wrap. They can last up to three months in the freezer. To reheat, bake them right from frozen. Just add a few extra minutes to the time. {{image_2}} You can switch up the greens in your stuffed shells. Try using kale or dandelion greens instead of spinach. These greens add a nice twist. Kale has a hearty flavor, while dandelion is slightly bitter. Both can balance the creamy ricotta well. Just make sure to chop them finely, so they mix well in the filling. If you want to change the cheese, cottage cheese works great as a substitute. It gives a nice texture and is lower in fat. Goat cheese also adds a tangy flavor that many love. For those who prefer vegan options, use cashew cheese or tofu. These options can create a lovely filling that suits all diets. You can play with the sauce too. While marinara is classic, try Alfredo for a rich taste. A drizzle of pesto can add freshness and depth. For spice lovers, use a spicy marinara sauce to kick it up a notch. These sauce choices can change your dish from good to amazing. To keep your spinach ricotta stuffed shells fresh, store them in an airtight container. Place them in the fridge within two hours of cooking. This helps prevent bacteria growth. Stuffed shells can last in the refrigerator for three to five days. Always check for any signs of spoilage before eating. You can freeze the shells for later enjoyment. First, let the dish cool completely. Then, cover it well with plastic wrap and aluminum foil. This seals in freshness and prevents freezer burn. The shells can last in the freezer for up to three months. To reheat, thaw in the fridge overnight and bake until heated through. When ready to enjoy, preheat your oven to 350°F (175°C). Place the shells in a baking dish and cover with foil. Heat for about 20-25 minutes. This keeps the shells moist and prevents drying out. If microwaving, use a microwave-safe dish and cover it. Heat for a few minutes, stirring halfway through. This method also helps avoid dryness. For best taste, I recommend reheating in the oven if possible. Yes, you can prepare these stuffed shells in advance. To do this, follow these steps: - Cook the pasta shells and prepare the filling as usual. - Stuff the shells and arrange them in a baking dish. - Cover the dish with plastic wrap and store it in the fridge. - Bake within 24 hours for the best taste. - If you want to make it even earlier, you can freeze the unbaked shells. Just be sure to thaw them in the fridge before baking. If you don’t have ricotta cheese, there are some great alternatives: - Cottage cheese works well for a similar texture. - Cream cheese can give a rich flavor, but it is denser. - For a dairy-free option, try tofu blended with a bit of lemon juice. Each option changes the flavor slightly, but they all work nicely in stuffed shells. To check if your stuffed shells are ready, look for these signs: - The cheese on top should be bubbly and golden brown. - The sauce should be hot and slightly bubbling around the edges. - If you insert a knife, it should come out warm. These signs mean your dish is cooked perfectly and ready to serve. Yes, you can use whole wheat or gluten-free shells in this recipe. - Whole wheat shells add a nutty flavor and are more filling. - Gluten-free shells are available made from rice or corn. Both options will work, but be sure to adjust the cooking time based on the package instructions. Enjoy your delicious stuffed shells! This blog post covered how to make delicious stuffed pasta shells. We discussed the key ingredients, like ricotta and spinach, and walked through cooking steps. You learned essential tips for perfecting the dish and ways to vary flavors. We even explored storage methods for leftovers. In my view, stuffed shells are a fun dish. You can make them your own and share them with others. I hope you enjoy trying this recipe and making it unique to your taste!

Easy Spinach Ricotta Stuffed Shells

Indulge in the creamy goodness of Cheesy Spinach Ricotta Shells! This delicious recipe is perfect for a comforting family dinner or a gathering with friends. With jumbo pasta shells stuffed with a savory ricotta and spinach filling, topped with marinara sauce and bubbly mozzarella, it's a dish everyone will love. Click through to discover the full recipe and impress your guests with this easy and flavorful meal!
Print Recipe Pin Recipe

Ingredients
  

20 jumbo pasta shells

1 cup ricotta cheese

1 cup fresh spinach, finely chopped

1 cup shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese

1 egg, beaten

1 teaspoon garlic powder

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

2 cups marinara sauce

Fresh basil leaves for garnish (optional)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Filling: In a large mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, Italian herbs, salt, and pepper. Mix until well combined.

      Stuff the Shells: Preheat the oven to 375°F (190°C). Take one pasta shell and fill it generously with the spinach ricotta mixture using a spoon. Place the stuffed shell seam side up in a lightly greased baking dish. Repeat until all shells are stuffed.

        Add Marinara Sauce: Pour the marinara sauce evenly over the stuffed shells, ensuring they are well covered. Sprinkle the remaining mozzarella cheese on top.

          Bake: Cover the baking dish with aluminum foil (to prevent the cheese from browning too quickly). Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

            Serve: Allow the dish to cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4