Savory Spinach Ricotta Stuffed Shells Recipe Guide

November 16, 2025December 20, 2024 by Chef Elliot

Ingredients

List of Ingredients for Spinach Ricotta Stuffed Shells

You will need the following ingredients to make your delicious spinach ricotta stuffed shells:

– 20 jumbo pasta shells

– 1 cup ricotta cheese

– 1 cup fresh spinach, chopped

– 1 cup shredded mozzarella cheese

– 1/2 cup grated Parmesan cheese

– 1 egg, beaten

– 2 tablespoons fresh basil, chopped

– 2 cups marinara sauce

– 1 teaspoon garlic powder

– Salt and pepper to taste

These simple ingredients come together to create a rich and creamy filling.

Recommended Brands or Product Suggestions

For the best results, I recommend some trusted brands:

– Ricotta Cheese: Galbani or BelGioioso. Both offer creamy textures ideal for stuffing.

– Mozzarella Cheese: Polly-O or Sargento. They melt beautifully and add flavor.

– Parmesan Cheese: Grana Padano or Kraft. Use fresh grated for the best taste.

– Marinara Sauce: Rao’s Homemade or Prego. Rao’s has a rich flavor that pairs well.

Choosing these brands helps you achieve a great taste and texture.

Nutritional Information Overview

Here’s a quick look at the nutrition:

– Serving Size: 2 stuffed shells

– Calories: Approximately 400

– Protein: 20 grams

– Carbohydrates: 40 grams

– Fat: 20 grams

– Fiber: 3 grams

This dish offers a good balance of protein and carbs, making it a filling meal. Remember, adding a side salad boosts fiber intake even more! Enjoy crafting this dish with love and care.

Step-by-Step Instructions

Prepping the Pasta Shells

First, you need to cook the pasta shells. Boil water in a large pot. Add the jumbo shells and cook them until they are al dente. This usually takes about 8 to 10 minutes. Drain the shells and let them cool for a few minutes. This step is key. If they are too hot, the filling might melt away.

Making the Ricotta and Spinach Mixture

Now, it’s time to make the filling. In a large mixing bowl, combine one cup of ricotta cheese and one cup of chopped fresh spinach. Add half a cup of grated Parmesan cheese and half of the shredded mozzarella cheese. Then, crack an egg and beat it before adding it to the mix. This helps bind everything together. Sprinkle in two tablespoons of fresh basil, one teaspoon of garlic powder, and season with salt and pepper. Mix well until everything is nice and smooth.

Assembling and Baking the Stuffed Shells

Grab a baking dish and pour half of the marinara sauce on the bottom. Now, take each shell and stuff it with a generous spoonful of your ricotta-spinach mixture. Place the stuffed shells in the dish. Once they are all in, spread the remaining marinara sauce over the top. Don’t forget to sprinkle the rest of the mozzarella cheese on top for that gooey goodness. Cover the dish with foil and bake it in a preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. You want the cheese to be bubbly and golden brown. Let the dish cool for a few minutes before serving. Enjoy your delicious creation!

Tips & Tricks

Common Mistakes to Avoid

When making spinach ricotta stuffed shells, avoid overcooking the pasta. Cook it just until al dente. If the shells are too soft, they will break easily when you stuff them. Also, make sure to mix the cheese and spinach well. This helps balance the flavors. Don’t skip the marinara sauce! It adds moisture and taste. Lastly, let the dish cool slightly before serving. It makes for easier serving and better flavor.

How to Make Ahead and Freeze

You can prepare the stuffed shells a day ahead. After baking, let them cool completely. Then, cover the dish tightly with foil or plastic wrap. Freeze it for up to three months. To cook, thaw overnight in the fridge. Bake at 375°F until heated through, about 30-40 minutes. This method keeps the flavors fresh and delicious.

Perfecting the Cheese Layer: Best Practices

For the best cheese layer, use a mix of cheeses. I recommend ricotta, mozzarella, and Parmesan. The ricotta gives a creamy texture, while mozzarella adds stretch. Parmesan brings a salty kick. Make sure your cheeses are at room temperature. This allows for easier mixing and stuffing. When layering, spread the marinara sauce evenly. This ensures every bite is flavorful. Lastly, don’t be shy with the cheese on top. A thick layer melts beautifully, creating a golden crust.

Variations

Adding Protein: Chicken or Sausage Variants

You can easily add protein to your stuffed shells. Cooked chicken or sausage works well. For chicken, use shredded rotisserie chicken. Mix it into the ricotta-spinach filling. For sausage, cook and crumble Italian sausage before adding it to the mix. This makes the dish heartier and more filling.

Vegetarian Alternatives: Other Filling Ideas

If you want a twist, try other fillings. For a mushroom and ricotta mix, chop and sauté fresh mushrooms. You can also use artichoke hearts or roasted red peppers. Both add flavor and texture. This allows you to enjoy a rich taste without meat.

Gluten-Free Options: Pasta Alternatives

Need a gluten-free option? You can use gluten-free jumbo shells. Many brands offer tasty alternatives made from rice or corn. You can also try zucchini or eggplant slices. Simply slice them, fill, and bake. This gives a fresh take without losing flavor.

Storage Info

How to Store Leftovers Properly

After you enjoy your stuffed shells, store leftovers in an airtight container. Make sure to let them cool to room temperature first. This helps keep the texture nice. If you have extra marinara sauce, keep it in a separate container. This prevents the shells from getting too soggy.

Best Ways to Reheat Spinach Ricotta Stuffed Shells

To reheat, I suggest using the oven for best results. Preheat it to 350°F (175°C). Place the shells in a baking dish. If they seem dry, add a splash of water or extra marinara sauce. Cover the dish with foil. Bake for about 20 minutes. This keeps the cheese gooey and delicious. You can also use the microwave if you’re in a hurry. Heat in short bursts, checking often to avoid hot spots.

Shelf Life in the Fridge and Freezer

In the fridge, your stuffed shells last about 3 to 5 days. For longer storage, freeze them. Wrap each shell in plastic wrap, then place them in a freezer bag. They can stay good for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight before reheating. Enjoying your spinach ricotta stuffed shells later is just as tasty!

FAQs

Can I use regular pasta shells instead of jumbo?

Yes, you can use regular pasta shells. They will be smaller, so adjust the filling amount. You may need more shells to hold the same amount of filling. Just make sure to not overstuff them. This will help the shells cook evenly and not break apart.

What if I don’t have ricotta cheese?

If you don’t have ricotta cheese, try using cottage cheese. Blend it first to make it smooth. You can also use cream cheese or even Greek yogurt for a different flavor. Each option will change the taste a bit, but they all work well.

How can I make this dish spicy?

To make this dish spicy, add red pepper flakes to the ricotta mixture. Start with a small amount and adjust to your heat level. You can also mix in diced jalapeños or use spicy marinara sauce. These options will give your stuffed shells a nice kick!

Spinach ricotta stuffed shells are a tasty dish you can easily make at home. We covered all the ingredients you need, along with some great brands to try. You learned step-by-step instructions to prep, fill, and bake the shells. I shared tips to avoid common mistakes and how to store leftovers. You can even explore fun variations to suit your taste. Remember to have fun as you create this meal. It’s a dish that brings smiles and a satisfying taste to your tabl