Name: Spinach and Ricotta Stuffed Shells
Prep time: 15 min
Cook time: PT-487110H19M10S
Total time: PT-487110H19M10S
Cuisine: Italian
Ingredients: 12 large pasta shells; 1 tablespoon olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 10 oz fresh spinach (or frozen spinach, thawed and drained); 1 1/2 cups ricotta cheese; 1 1/2 cups shredded mozzarella cheese, divided; 1/4 cup grated Parmesan cheese; 1 large egg; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 3 cups marinara sauce (store-bought or homemade); Fresh basil (optional, for garnish)

Jump to Recipe·Print Recipe

Spinach and Ricotta Stuffed Shells are a classic Italian comfort food that’s perfect for family dinners or special occasions. Large pasta shells are filled with a creamy, savory mixture of spinach and ricotta cheese, then smothered in marinara sauce and baked to golden perfection. These stuffed shells are a satisfying and delicious way to enjoy the flavors of Italy!

Why You’ll Love This Recipe

If you’re a fan of cheesy, comforting pasta dishes, these Spinach and Ricotta Stuffed Shells will quickly become a favorite. The creamy ricotta, the earthy spinach, and the tangy marinara sauce come together in each bite for a rich and satisfying meal. Not only are they delicious, but these stuffed shells are also easy to make ahead and bake when you’re ready to eat, making them perfect for busy weeknights or hosting a dinner party. The combination of textures and flavors makes this dish irresistible, and it’s sure to be a hit with both kids and adults.

Spinach and Ricotta Stuffed Shells

Ingredients

12 large pasta shells
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
10 oz fresh spinach (or frozen spinach, thawed and drained)
1 1/2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 large egg
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups marinara sauce (store-bought or homemade)
Fresh basil (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
While the shells are cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Add the fresh spinach to the skillet and cook until wilted. If using frozen spinach, make sure it is fully thawed and drained before adding. Stir everything together and remove from heat.
In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, dried oregano, salt, pepper, and the spinach mixture. Stir until well combined.
Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish.
Stuff each cooked pasta shell with the ricotta and spinach mixture and arrange them in the baking dish.
Pour the remaining marinara sauce over the stuffed shells and top with the remaining 1/2 cup of mozzarella cheese.
Cover the baking dish with aluminum foil and bake for 20-25 minutes. Then, remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
Garnish with fresh basil before serving, if desired.

Servings and timing

Servings: 4-6
Prep time: 15 minutes
Cook time: 40-45 minutes (including baking time)
Total time: 55-60 minutes

Variations

Add ground meat: If you want to add some protein, you can mix in cooked ground beef, turkey, or chicken to the ricotta mixture.
Use different cheeses: Swap the ricotta for mascarpone cheese or add a bit of goat cheese for a different flavor profile.
Vegan version: For a vegan option, replace the ricotta with vegan ricotta and use dairy-free mozzarella cheese. You can also skip the egg and use a plant-based egg substitute.
Add herbs: Fresh herbs like basil, parsley, or thyme can be mixed into the filling for additional flavor.
Spicy version: Add a pinch of red pepper flakes to the marinara sauce or the ricotta filling for a spicy kick.

Storage/reheating

Storage: Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing: To freeze, assemble the dish without baking it, then cover tightly with foil and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.
Reheating: To reheat, bake the shells in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through. You can also reheat individual servings in the microwave.

FAQs

1. Can I use regular pasta instead of shells?

While shells are traditional for this dish, you can use any type of pasta, such as manicotti or even rigatoni, as long as you can stuff them.

2. Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well in this recipe. Just make sure to thaw it completely and drain any excess water before using.

3. How do I prevent the stuffed shells from breaking while boiling?

Be gentle when handling the shells after boiling. It’s important to cook them al dente, so they don’t become too soft and fragile. Let them cool slightly before filling them.

4. Can I make this dish ahead of time?

Yes, you can assemble the stuffed shells ahead of time and refrigerate them until ready to bake. Just add a few extra minutes to the baking time if you’re baking from the fridge.

5. How do I make the stuffed shells spicier?

To make the dish spicier, you can add red pepper flakes to the ricotta mixture or the marinara sauce. You can also mix in some chopped jalapeños for an extra kick.

6. Can I freeze the stuffed shells before baking?

Yes, you can freeze the assembled shells before baking. Just cover tightly with plastic wrap and foil, then bake directly from the freezer, adding extra time to the cooking process.

7. What can I serve with stuffed shells?

Stuffed shells pair perfectly with a simple side salad, garlic bread, or roasted vegetables. You can also serve them with a light soup like minestrone.

8. How long does it take to bake the stuffed shells?

Stuffed shells usually take 20-25 minutes covered with foil, then another 5-10 minutes uncovered to get the cheese bubbly and golden.

9. Can I use a different sauce besides marinara?

Yes, you can use alfredo sauce or pesto instead of marinara if you want to switch up the flavor. A creamy white sauce can add a rich twist to the dish.

10. How do I store leftover stuffed shells?

Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3-4 days. They also freeze well for longer storage.

Conclusion

Spinach and Ricotta Stuffed Shells are the perfect comfort food for any occasion, combining creamy ricotta, savory spinach, and tangy marinara sauce in a hearty, satisfying dish. Whether you’re preparing it for a family dinner, a gathering with friends, or just a cozy meal at home, these stuffed shells are guaranteed to be a crowd-pleaser. The dish is easily customizable, can be made ahead of time, and offers plenty of room for creativity with variations. Enjoy the delicious layers of flavor in every bite!