If you’re craving a hearty, comforting dish that brings the warmth of Italian cooking to your table, look no further than spinach and ricotta stuffed shells.
This dish combines tender pasta filled with a creamy, cheesy spinach mixture, all nestled in a rich marinara sauce and baked until bubbly and golden. It’s a meal that feels indulgent yet is surprisingly simple to prepare, making it perfect for both weeknight dinners and special gatherings.
The blend of ricotta and spinach gives these shells a delicate flavor, while the marinara sauce adds a tangy, robust contrast. It’s a family-friendly dish that even picky eaters will enjoy, and the leftovers (if there are any!) taste just as good the next day.
Ingredients for Spinach and Ricotta Stuffed Shells
Here’s what you’ll need to create this mouthwatering dish:
- 12–16 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded (divided)
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- 2 cups fresh spinach (chopped) or 1 cup frozen spinach (thawed and drained)
- 2 garlic cloves, minced
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Why This Recipe Will Be Your New Favorite
Spinach and ricotta stuffed shells are a crowd-pleaser for good reason. They deliver a comforting, homemade taste that feels luxurious without requiring hours in the kitchen. The combination of creamy ricotta, savory spinach, and melty mozzarella creates a filling that is flavorful and satisfying. Paired with the marinara sauce, it’s a dish that’s as visually appealing as it is delicious.
How to Make Spinach and Ricotta Stuffed Shells
Step 1: Cook the Pasta Shells
Begin by boiling a pot of salted water and cooking the jumbo pasta shells until they are just al dente. This usually takes about 8–10 minutes, depending on the brand. Drain the shells and set them aside to cool slightly while you prepare the filling.
Step 2: Prepare the Spinach and Ricotta Filling
In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until it’s fragrant. Toss in the spinach and sauté until wilted. If you’re using frozen spinach, make sure it’s thoroughly drained to avoid excess water in your filling.
In a large mixing bowl, combine the ricotta cheese, half of the mozzarella, Parmesan cheese, and the egg. Mix in the cooked spinach and garlic, then season the mixture with dried Italian herbs, salt, and pepper. Stir until everything is well combined and creamy.
Step 3: Stuff 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. This will keep the shells from sticking and add extra flavor.
Take each pasta shell and spoon a generous amount of the spinach and ricotta filling inside. Arrange the stuffed shells in the baking dish, open side up, so they hold their filling. Once all the shells are filled and in place, spoon the remaining marinara sauce over the top. Sprinkle the rest of the shredded mozzarella evenly over the dish.
Step 4: Bake the Dish
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is melted and slightly golden. Let the dish cool for a few minutes before serving to allow the flavors to settle.
Step 5: Serve and Enjoy
Garnish the shells with freshly chopped basil or parsley for a pop of color and added freshness. Serve hot with a side of garlic bread or a simple green salad for a complete meal. This dish is perfect for dinner parties or a cozy night in, and it’s sure to impress anyone who tries it.
Tips for Making the Best Stuffed Shells
- Use Quality Cheese: The flavor of the ricotta, mozzarella, and Parmesan really shines in this dish, so opt for good-quality cheeses.
- Don’t Overcook the Pasta: Make sure the shells are just al dente when boiling, as they will continue to cook in the oven.
- Customize the Filling: Feel free to add other ingredients like sautéed mushrooms, sun-dried tomatoes, or a pinch of red pepper flakes for a little heat.
- Make It Ahead: You can assemble the dish ahead of time and refrigerate it until you’re ready to bake, making it a great option for meal prep.
Why Homemade Beats Store-Bought
Making stuffed shells from scratch allows you to control the quality of ingredients and customize the flavors to your liking. Store-bought versions often lack the freshness and personal touch that makes homemade meals so special. Plus, the satisfaction of creating something from scratch makes it taste even better!
Serving Suggestions
These stuffed shells pair beautifully with a variety of sides. Consider serving them with:
- A crisp Caesar salad
- Warm, crusty garlic bread
- A side of roasted vegetables
Storage and Reheating Tips
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a baking dish, cover with foil, and warm in the oven at 350°F (175°C) until heated through. You can also microwave individual portions for a quicker option.
