Personalized Introduction

Hi friend! If you’re craving a cozy, feel-good dinner that’s cheesy, satisfying, and still packed with veggies, these Spinach & Ricotta Stuffed Shells are exactly what I make on busy weeknights. They’ve got tender jumbo pasta shells filled with a creamy spinach-ricotta mixture, nestled into a bright marinara, and finished with a bubbly layer of mozzarella. It’s one of those dishes that makes the whole kitchen smell like a little Italian trattoria. And here’s my favorite part: you can prep it ahead, pop it in the oven when you’re ready, and sit down to a dinner that feels special without being fussy.

When I first tried stuffed shells, I worried they’d be complicated — but honestly, they’re super easy. We’ll blanch the shells, stir the filling in one bowl, tuck everything into the baking dish, and let the oven do the magic. If you want a dinner that makes everyone at the table happy (including picky eaters), this one never fails. 🧀🌿🍝

Nutritional Benefits (Comfort Food with Veggie Power)

Even though this dish is rich and cheesy, it’s not just indulgence — there’s a lot of goodness hidden in each bite. Spinach brings iron, folate, and vitamin K, along with fiber to keep you satisfied. Ricotta and mozzarella add protein and calcium, which help you feel full and support bone health. If you use part-skim ricotta and mozzarella, you keep all the creamy texture with a bit less fat. And the tomato sauce? It’s rich in lycopene, an antioxidant that shines when tomatoes are cooked. So yes, this is comfort food that also gives your body some love.

Adaptable Variations (Make It Yours!)

• Higher Protein Boost: Add 1 cup of cooked lentils or finely crumbled extra-firm tofu into the spinach-ricotta mixture. It disappears into the filling but keeps you full longer.
• Gluten-Free: Use gluten-free jumbo shells (many stores carry them now) or swap shells for sliced roasted zucchini rolled around the filling for a low-carb take.
• Extra Veggie Version: Sauté minced mushrooms or grated zucchini, squeeze out excess moisture, and fold into the filling for more texture and flavor.
• Herby & Bright: Stir in fresh basil and parsley or add lemon zest to the filling for a fresh, fragrant pop.
• Spicy Kick: Add red pepper flakes to the sauce or a pinch into the filling if you like a gentle heat.

Spinach & Ricotta Stuffed Shells Recipe

Ingredients

For the Pasta & Sauce

• 20–24 jumbo pasta shells
• 3–4 cups marinara sauce (homemade or your favorite jarred)
• 1 tbsp olive oil (for the baking dish)

For the Filling

• 2 cups ricotta cheese (part-skim or whole milk)
• 1 ½ cups shredded mozzarella, divided
• ½ cup grated Parmesan (plus extra for serving)
• 10 oz frozen chopped spinach, thawed and well drained (or 4 packed cups fresh spinach sautéed and squeezed dry)
• 1 large egg
• 2–3 cloves garlic, finely minced
• 1 tsp Italian seasoning
• ½ tsp kosher salt (or to taste)
• ¼ tsp black pepper
• Optional: pinch of nutmeg (classic with ricotta + spinach)
• Optional: zest of ½ lemon for brightness

Instructions

1. Preheat & prepare: Heat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish. Spread 1 to 1½ cups marinara over the bottom to create a saucy bed for the shells.
2. Boil the shells: Cook the jumbo shells in well-salted water to very al dente (usually 1–2 minutes less than package time). They’ll continue softening in the oven. Drain and cool on a tray so they don’t stick.
3. Make the filling: In a large bowl, mix ricotta, 1 cup mozzarella (reserve ½ cup for topping), Parmesan, spinach (squeezed completely dry), egg, garlic, Italian seasoning, salt, pepper, and optional nutmeg/lemon zest. Taste and adjust seasoning.
4. Stuff the shells: Spoon 2 heaping tablespoons of filling into each shell and nestle them open-side up into the sauced baking dish. You should get 20–24 filled shells, depending on size.
5. Top & bake: Spoon the remaining marinara over the shells (keep some filling peeking through), sprinkle the reserved ½ cup mozzarella on top, and cover tightly with foil. Bake for 20 minutes, then uncover and bake another 10–12 minutes until the cheese is melted and bubbly with a few golden spots.
6. Rest & serve: Let the dish rest 5–10 minutes. Finish with extra Parmesan and fresh basil if you’ve got it. Serve with a simple salad or garlicky broccoli and enjoy!

Practical & Valuable Tips

• Drain the spinach well: Water is the enemy of a creamy filling. Squeeze thawed spinach in a clean kitchen towel until it’s almost dry — this one move keeps the filling lush, not watery.
• Cook shells slightly under: They should still have a little bite after boiling. Overcooked shells tear easily when you stuff them.
• No-pipe method: A small spoon works perfectly, but if you want speed, add filling to a zip-top bag, snip a corner, and “pipe” it into the shells.
• Make-ahead & freeze: Assemble fully without baking. Wrap well and refrigerate up to 24 hours or freeze up to 3 months. Bake from thawed (add ~10 minutes) or from frozen (add ~25–30 minutes) until hot in the center.
• Lighter swaps: Use part-skim ricotta and mozzarella, and stir in ½ cup cottage cheese for extra protein and creaminess.
• Sauce matters: If using jarred marinara, add a splash of water (2–3 tbsp) around the edges before baking to keep everything saucy.

Frequently Asked Questions

1. Can I use fresh spinach instead of frozen? Yes! Sauté 4 packed cups of fresh spinach in a little olive oil until wilted, then squeeze it very dry and chop. You want about 1 cup well-drained cooked spinach.
2. How do I keep the shells from tearing? Boil them just to al dente, rinse briefly under cool water to stop cooking, and lay them apart on a tray. Gently pry them open with your fingers while stuffing.
3. What can I use instead of ricotta? A blend of cottage cheese (blended smooth) and cream cheese works nicely. You can also do half ricotta, half cottage cheese for extra protein.
4. How do I reheat leftovers? Cover and reheat in a 325°F (165°C) oven for 15–20 minutes, adding a spoon of water or extra sauce if needed. Microwave works too — 60–90 seconds per serving.

Call to Action

If you make these Spinach & Ricotta Stuffed Shells, I’d love to see your cheesy masterpiece! Share your plate on Pinterest and tag me so I can cheer you on and save your version to my boards. Follow me on Pinterest for more cozy, veggie-forward dinners that are big on flavor and easy on stress — happy cooking! 💚🍝