Go Back
To make delicious spinach and ricotta stuffed shells, gather these key ingredients: - 20 large jumbo pasta shells - 2 cups ricotta cheese - 1 cup fresh spinach, chopped - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, finely grated - 1 large egg, beaten - 2 cups marinara sauce - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and freshly ground black pepper to taste These ingredients create a rich and creamy filling that pairs well with the pasta shells. The combination of ricotta, spinach, and cheese brings a delightful flavor that everyone will love. To elevate your dish, consider these garnishes and sides: - Fresh basil leaves for garnish - Side salad with mixed greens - Crusty garlic bread Fresh basil adds a lovely aroma and brightness to your dish. A side salad or garlic bread completes your meal, making it even more satisfying. Enjoy your stuffed shells with these delightful additions! First, preheat your oven to 375°F (190°C). This ensures a hot, even bake. Next, bring a large pot of salted water to a boil. Add 20 large jumbo pasta shells. Cook them for about 9-10 minutes. They should be al dente, which means slightly firm to the bite. After cooking, drain the shells and let them cool for a few minutes. In a large mixing bowl, combine 2 cups of ricotta cheese and 1 cup of chopped fresh spinach. You can use baby spinach for a milder taste. Next, mix in half a cup of shredded mozzarella and half a cup of grated Parmesan cheese. Add 1 beaten egg, 1 teaspoon of garlic powder, and 1 teaspoon of Italian seasoning. Don’t forget to sprinkle in salt and pepper to taste. Stir everything until it’s well mixed and creamy. Now, it’s time to stuff the shells. Use a spoon or a piping bag to fill each shell with the ricotta and spinach mixture. Place the filled shells in a greased 9x13-inch baking dish. Once all the shells are arranged, pour 2 cups of marinara sauce evenly over them. Then, sprinkle the remaining mozzarella and Parmesan cheese on top. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. The cheese should be melted and golden. Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves for a nice touch. Enjoy your delicious creation! To make stuffed shells that look great and taste great, use jumbo pasta shells. They are large enough to hold a good amount of filling. Cook them just until they are al dente. This helps them keep their shape during baking. When filling the shells, use a spoon or piping bag for neat filling. Fill each shell until it is full but not overflowing. This way, the filling stays inside while baking. For a tasty filling, use fresh ingredients. Add chopped spinach, ricotta, mozzarella, and Parmesan cheese. Mix in garlic powder and Italian seasoning for extra flavor. You can adjust the seasoning to your taste. If you like it spicy, add a pinch of red pepper flakes. Taste the filling before you fill the shells to make sure you love the flavor. Don't forget to add salt and pepper! A cheesy topping makes your dish more delicious. Use a mix of mozzarella and Parmesan cheese. This gives you a nice blend of flavors. Sprinkle the cheese evenly over the stuffed shells. This helps it melt nicely and create a golden crust. For a rich flavor, add more cheese if you like. Cover the dish with foil while baking to keep it moist. Remove the foil for the last few minutes to let the cheese brown. {{image_4}} You can add proteins to the filling for extra flavor. Ground beef, turkey, or chicken work well. Just cook the meat before mixing it with the cheese and spinach. For a heartier dish, try adding cooked sausage. This adds a savory taste and makes the meal more filling. If you need a gluten-free option, look for gluten-free pasta shells. Many brands offer tasty versions made from rice or corn. Cook them just like regular shells, but check the cooking time on the package. You can also use zucchini or eggplant slices as a low-carb alternative. Simply layer them with the filling and sauce. For a vegetarian version, use more vegetables like mushrooms or artichokes in the filling. If you want a vegan option, swap the ricotta for a plant-based alternative, like cashew cheese or tofu. Use nutritional yeast for a cheesy flavor. Just make sure to skip the egg or use a flaxseed egg to bind the filling. These options keep the dish delicious while catering to different diets. After enjoying your stuffed shells, store any leftovers in an airtight container. They stay fresh in the fridge for up to 3 days. Label your container with the date for easy tracking. This helps you keep your meals safe and tasty. To reheat, preheat your oven to 350°F (175°C). Place the shells in a baking dish and add a splash of marinara sauce to keep them moist. Cover with foil to prevent drying out. Bake for 20 minutes or until heated through. You can also use a microwave. Heat in short bursts, checking often, until warm. You can freeze your stuffed shells for later. After baking, let them cool completely. Place them in a freezer-safe container or wrap tightly in plastic wrap. They freeze well for up to 3 months. To cook from frozen, bake at 375°F (190°C) for about 40-50 minutes. Enjoy a quick and delicious meal anytime! Yes, you can use different cheeses. Cream cheese or goat cheese works well. You can mix them with ricotta. They add a unique taste. Just keep the texture in mind. Blend it well with the other ingredients. The stuffed shells are done when the cheese is golden and bubbly. Bake them for 25 minutes covered, then 10-15 minutes uncovered. The edges of the sauce should be bubbling. If you see this, it’s time to take them out. These stuffed shells pair well with many sides. A fresh side salad adds crunch and color. Crusty garlic bread is a great choice, too. You can also serve it with steamed veggies for a lighter meal. Enjoy mixing and matching to your taste! Spinach and ricotta stuffed shells are easy and fun to make. We covered the main ingredients you need, the simple steps to prepare, and how to bake them to perfection. Don't forget the tips for achieving that ideal taste and texture. There are many ways to change the recipe, too. You can add proteins or try gluten-free options. Lastly, I shared how to store and reheat leftovers for later. Enjoy making this dish; it’s a great meal for all!

Spinach and Ricotta Stuffed Shells

Indulge in these delicious Spinach and Ricotta Stuffed Shells that promise to impress at your dinner table! With creamy ricotta, fresh spinach, and a cheesy topping, this recipe brings comfort food to a new level. Easy to prepare and perfect for any occasion, you'll love whipping up this satisfying dish. Click through to discover the full recipe and elevate your pasta game today!
Print Recipe Pin Recipe

Ingredients
  

20 large jumbo pasta shells

2 cups ricotta cheese

1 cup fresh spinach, chopped (preferably baby spinach)

1 cup mozzarella cheese, shredded (plus extra for topping)

1/2 cup Parmesan cheese, finely grated

1 large egg, beaten

2 cups marinara sauce (store-bought or homemade)

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and freshly ground black pepper to taste

Fresh basil leaves for garnish

Instructions
 

Start by preheating your oven to 375°F (190°C), ensuring it is ready for baking.

    In a large pot, bring salted water to a boil. Carefully add the jumbo pasta shells and cook them for approximately 9-10 minutes, or until they are al dente (they will continue to cook in the oven). Once cooked, drain the shells and set them aside to cool slightly.

      While the shells are cooling, grab a large mixing bowl. Combine the ricotta cheese, chopped spinach, half of the shredded mozzarella, half of the grated Parmesan, the beaten egg, garlic powder, Italian seasoning, and a pinch of salt and pepper. Stir all the ingredients together until they form a uniform mixture.

        Using a spoon or a piping bag, generously fill each cooked pasta shell with the ricotta and spinach mixture, ensuring each shell is well-stuffed. Arrange the filled shells in a greased 9x13-inch baking dish, neatly spacing them out.

          Carefully pour the marinara sauce over the stuffed shells, ensuring that they are evenly coated.

            Sprinkle the remaining shredded mozzarella and grated Parmesan cheese over the top of the dish, creating a cheesy layer that will melt beautifully when baked.

              Cover the baking dish tightly with aluminum foil to retain moisture while baking. Place it in the preheated oven and bake for 25 minutes.

                After 25 minutes, remove the foil to allow the cheese to brown. Continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and comes to a lovely golden color on top.

                  Once finished baking, allow the dish to cool for a few minutes to set. Serve warm and garnish each serving with fresh basil leaves for a fragrant touch.

                    Prep Time: 20 mins | Total Time: 55 mins | Servings: 4

                      - Serving Suggestions: Pair these stuffed shells with a side salad and crusty garlic bread to complete your meal. They also make for fantastic leftovers, so feel free to enjoy them the next day!