Baked spinach and ricotta stuffed shells topped with marinara sauce and cheese

Spinach and Ricotta Stuffed Shells

BySavannah Brooks
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Why Make This Recipe

Spinach and Ricotta Stuffed Shells is a perfect dish for family gatherings, dinner parties, or even a cozy night in. This recipe combines the creamy taste of ricotta cheese with the fresh flavor of spinach, all wrapped in tender pasta shells. It’s not just delicious but also a great way to sneak in some veggies for both kids and adults. Plus, it’s easy to prepare and can be made ahead of time!

How to Make Spinach and Ricotta Stuffed Shells

Ingredients:

  • 20 large pasta shells
  • 2 cups ricotta cheese
  • 2 cups fresh spinach, chopped
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 egg
  • 2 cups marinara sauce
  • Salt and pepper to taste
  • Italian seasoning to taste

Directions:

  1. Preheat your oven to 375°F (190°C).
  2. Cook the pasta shells according to package instructions until al dente. Drain and set aside.
  3. In a mixing bowl, combine ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, egg, salt, pepper, and Italian seasoning.
  4. Stuff each cooked shell with the cheese and spinach mixture.
  5. Spread a layer of marinara sauce on the bottom of a baking dish. Place the stuffed shells in the dish and cover with remaining marinara sauce.
  6. Cover with aluminum foil and bake for 25-30 minutes.
  7. Remove foil and bake for an additional 10 minutes until heated through and bubbly.
  8. Serve warm and enjoy your delicious Spinach and Ricotta Stuffed Shells!

How to Serve Spinach and Ricotta Stuffed Shells

Serve the Spinach and Ricotta Stuffed Shells hot from the oven. You can garnish with extra Parmesan cheese or fresh basil for added flavor. This dish pairs well with a simple green salad or garlic bread, making it a complete meal.

How to Store Spinach and Ricotta Stuffed Shells

If you have leftovers, store the Spinach and Ricotta Stuffed Shells in an airtight container in the refrigerator. They will stay good for about 3-4 days. You can reheat them in the oven or microwave before serving.

Tips to Make Spinach and Ricotta Stuffed Shells

  • Make sure to cook the pasta shells just until al dente. They will continue to cook in the oven.
  • For a creamier filling, add a splash of cream or sour cream to the cheese mixture.
  • Feel free to add other ingredients like cooked ground beef or sausage for a meatier version.

Variation

You can make this dish with other vegetables such as mushrooms, zucchini, or even artichokes. If you want a lighter option, try using whole wheat pasta shells or skip the cheese for a vegan version.

FAQs

Can I make these stuffed shells ahead of time?
Yes, you can prepare the stuffed shells in advance. Just refrigerate them before baking, and add a few extra minutes to the baking time.

Can I freeze Spinach and Ricotta Stuffed Shells?
Absolutely! You can freeze the unbaked or baked shells. Just make sure they are in a freezer-safe container, and they will last for up to 3 months.

Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw it and squeeze out any excess water before mixing with the cheeses.

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Spinach and Ricotta Stuffed Shells

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A delicious and creamy dish featuring pasta shells stuffed with ricotta cheese and fresh spinach, perfect for family gatherings and dinner parties.

Ingredients

  • 20 large pasta shells
  • 2 cups ricotta cheese
  • 2 cups fresh spinach, chopped
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 egg
  • 2 cups marinara sauce
  • Salt and pepper to taste
  • Italian seasoning to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the pasta shells according to package instructions until al dente. Drain and set aside.
  3. In a mixing bowl, combine ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, egg, salt, pepper, and Italian seasoning.
  4. Stuff each cooked shell with the cheese and spinach mixture.
  5. Spread a layer of marinara sauce on the bottom of a baking dish. Place the stuffed shells in the dish and cover with remaining marinara sauce.
  6. Cover with aluminum foil and bake for 25-30 minutes.
  7. Remove foil and bake for an additional 10 minutes until heated through and bubbly.
  8. Serve warm and enjoy your delicious Spinach and Ricotta Stuffed Shells!

Notes

For a creamier filling, add a splash of cream or sour cream to the cheese mixture. Feel free to add other ingredients like cooked ground beef or sausage for a meatier version.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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