spinach and ricotta stuffed shells

Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

spinach and ricotta stuffed shells : looking for a comforting, nutritious, and delicious dinner that’s perfect for both busy weeknights and cozy weekend meals? These easy spinach and ricotta stuffed shells deliver just that. Packed with creamy ricotta, fresh spinach, and smothered in zesty marinara sauce, this dish is a vegetarian dream come true. Whether you’re cooking for your family, hosting friends, or meal-prepping for the week ahead, this recipe checks every box.

This recipe is more than just tasty—it’s nutrient-rich, simple to prepare, and downright satisfying. Spinach, one of the star ingredients, brings a powerhouse of health benefits including iron, fiber, and antioxidants. Learn more about the nutritional benefits of spinach and why it’s an excellent addition to your dinner rotation.

The cheese blend—ricotta, mozzarella, and Parmesan—not only adds flavor but also provides a source of protein and calcium. Ricotta in particular is a great choice if you’re looking to make your meals lighter without sacrificing that creamy texture. You can find more details on the protein and calcium content in ricotta cheese from USDA data.

Why You’ll Love These Stuffed Shells

  • Vegetarian-friendly and meat-free without missing the richness
  • Simple, pantry-friendly ingredients
  • Perfect for meal prep or make-ahead dinners
  • Crowd-pleasing and kid-approved
  • Packed with flavor and nutrients

Ingredients You’ll Need

Here’s a breakdown of the ingredients that make this dish shine:

🟢 Jumbo Pasta Shells

  • Serve as the perfect vehicle for the delicious filling
  • Easy to stuff and hold up well during baking

🧀 Ricotta Cheese

  • Creamy, mild, and rich without being heavy
  • A healthier alternative to mascarpone or cream cheese

🧀 Mozzarella & Parmesan

  • Mozzarella provides the gooey, stretchy finish
  • Parmesan adds a nutty, sharp edge that enhances overall depth

🥬 Fresh Spinach

  • Nutrient-dense, adds vibrant color and flavor
  • Can substitute with frozen spinach if well-drained

🍅 Marinara Sauce

  • Ties everything together with acidity and sweetness
  • You can make it homemade or use a store-bought version—just be sure to choose a healthy marinara sauce

🧂 Seasonings

  • Garlic, salt, pepper, Italian seasoning
  • Optional: nutmeg, lemon zest, red pepper flakes for extra kick
spinach and ricotta stuffed shells

Step-by-Step Instructions

1. Cook the Pasta Shells

  • Bring salted water to a boil
  • Add jumbo shells and cook until al dente (about 9–11 minutes)
  • Rinse under cold water and set aside on a towel to cool

2. Prepare the Ricotta Filling

  • In a bowl, mix:
    • 1 cup ricotta cheese
    • ½ cup shredded mozzarella
    • ½ cup grated Parmesan
    • 2 cups chopped fresh spinach
    • 1 clove garlic, minced
    • ½ tsp salt, ¼ tsp pepper
    • 1 tsp Italian seasoning
  • Optional Enhancements:
    • A pinch of nutmeg for warmth
    • A dash of lemon zest for brightness
    • Crushed red pepper flakes for heat

3. Fill the Shells

  • Spoon or pipe the filling into each pasta shell
  • Avoid overstuffing—fill generously but neatly

4. Assemble in a Baking Dish

  • Spread 1 cup marinara on the bottom of a 9×13 baking dish
  • Arrange stuffed shells over the sauce in a single layer
  • Top with remaining marinara and mozzarella
  • Sprinkle with more Parmesan if desired

5. Bake to Perfection

  • Cover with foil and bake at 375°F (190°C) for 25 minutes
  • Uncover and bake another 10–15 minutes until golden and bubbly
  • Let rest for 5–10 minutes before serving

How to Serve

  • Garnish with chopped fresh basil or parsley
  • Serve with extra marinara on the side
  • Use shallow bowls for an elegant, restaurant-style presentation

Delicious Pairings

  • 🥗 Salad: Arugula with lemon vinaigrette or a mixed greens salad
  • 🍞 Bread: Garlic bread or crusty sourdough
  • 🍷 Wine: Pair with a Sauvignon Blanc or a light Pinot Noir

Meal Prep & Storage Tips

  • Make ahead and refrigerate up to 3 days before baking
  • To freeze: assemble the dish, cover tightly, and freeze for up to 3 months
  • Reheat in oven or microwave until heated through
  • Store leftovers in an airtight container for 3–4 days

Nutrition Spotlight

These spinach and ricotta stuffed shells are a well-rounded meal:

  • Spinach: Rich in vitamins A, C, K, and minerals like iron and calcium
  • Ricotta: High in protein and lower in fat than many cheeses
  • Whole dish: Offers a good balance of carbs, protein, and fiber

Fun Variations

Want to switch it up? Here are some tasty twists:

  • Gluten-free: Use gluten-free jumbo shells
  • Vegan: Substitute tofu ricotta and vegan cheese
  • Add Veggies: Mushrooms, artichokes, or zucchini
  • Meat Option: Add browned ground turkey or Italian sausage

FAQs

Can I use frozen spinach instead of fresh?
Yes! Just thaw it completely and squeeze out excess moisture to prevent soggy filling.

How do you keep stuffed shells from getting watery?
Avoid overcooking pasta and be sure your spinach and ricotta are well-drained.

Can I make spinach and ricotta shells ahead of time?
Absolutely! Prep and refrigerate for up to 3 days or freeze for later use.

Can you freeze stuffed shells before baking?
Yes. Freeze them assembled and unbaked. Thaw overnight in the fridge before baking.

What goes well with ricotta and spinach stuffed shells?
Salads, garlic bread, roasted vegetables, or even a light soup make great companions.

Final Thoughts

These easy spinach and ricotta stuffed shells are proof that healthy, plant-forward meals can be deeply satisfying and comforting. Whether you’re new to vegetarian cooking or a long-time fan, this dish offers the perfect balance of flavor, nutrition, and simplicity. Try it tonight—you’ll love how effortless and delicious healthy cooking can be.

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Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner


  • Author: ELENE
  • Total Time: 1 hour
  • Yield: 4–6 servings
  • Diet: Vegetarian

Description

Delicious stuffed pasta shells filled with a creamy ricotta-spinach mixture, baked in marinara sauce and topped with gooey mozzarella. Perfect for a comforting family dinner.


Ingredients

  • 20 jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese (divided)
  • ½ cup grated Parmesan cheese
  • 2 cups fresh spinach, chopped
  • 1 clove garlic, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp Italian seasoning
  • 2 cups marinara sauce
  • Fresh basil for garnish (optional)


Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta shells in salted boiling water until al dente (about 9–11 minutes). Drain and rinse under cold water. Set aside.
  3. In a bowl, mix ricotta, ½ cup mozzarella, Parmesan, spinach, garlic, salt, pepper, and Italian seasoning until creamy.
  4. Fill each pasta shell with the ricotta-spinach mixture using a spoon or piping bag.
  5. In a 9×13 baking dish, spread 1 cup of marinara sauce. Arrange filled shells on top.
  6. Top with remaining marinara, mozzarella, and a sprinkle of Parmesan.
  7. Cover with foil and bake for 25 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden.
  8. Let cool slightly. Garnish with fresh basil. Serve warm and enjoy!

Notes

You can prepare the shells ahead of time and refrigerate for up to 24 hours before baking. Add extra mozzarella for a cheesier finish.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Baked
  • Cuisine: Italian-American

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