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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. 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. 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. {{ingredient_image_1}} 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. 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. 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! 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. 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. 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. Pro Tips Use Fresh Ingredients: Fresh spinach and herbs enhance the flavor and nutritional value of your stuffed shells. Try to use fresh ricotta if possible for a creamier texture. Don’t Overstuff: While it's tempting to pack the shells tightly, overstuffing can cause them to burst during baking. Aim for a generous but manageable amount of filling in each shell. Test for Doneness: The baking time may vary depending on your oven. Check the shells after 30 minutes to ensure they are heated through and the cheese is melted and bubbly. Make Ahead: You can prepare the stuffed shells a day in advance. Assemble them in the baking dish, cover, and refrigerate. Just add a few extra minutes to the baking time when you’re ready to cook. {{image_2}} 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. 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. 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. 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. 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. 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! 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. 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. 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 table.

Spinach Ricotta Stuffed Shells

Delicious jumbo pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara sauce and melted cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, chopped
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 piece egg, beaten
  • 2 tablespoons fresh basil, chopped
  • 2 cups marinara sauce
  • 1 teaspoon garlic powder
  • to taste salt and pepper

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool.
  • In a mixing bowl, combine the ricotta cheese, chopped spinach, half of the mozzarella cheese, Parmesan cheese, beaten egg, fresh basil, garlic powder, salt, and pepper. Mix until well combined.
  • Carefully stuff each shell with a generous spoonful of the ricotta-spinach mixture and place them in a baking dish.
  • Spread half of the marinara sauce evenly over the stuffed shells.
  • Sprinkle the remaining mozzarella cheese on top of the shells for extra cheesiness.
  • Pour the remaining marinara sauce over the top, ensuring all shells are coated.
  • Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  • Allow to cool for a few minutes before serving.

Notes

Serve on a large platter with extra marinara sauce and fresh basil for garnish. Garlic bread pairs well with this dish.
Keyword pasta, stuffed shells, vegetarian