Spinach and Ricotta Stuffed Shells – Comfort in Every Bite

Hey friend! If you’re craving something warm, cheesy, and soul-satisfying — this Spinach and Ricotta Stuffed Shells recipe is about to become your new favorite. Every bite is a delicious mix of creamy ricotta, tender spinach, and rich tomato sauce hugged by perfectly baked pasta shells. It’s one of those dishes that looks fancy but is actually super easy to make — and trust me, your kitchen is going to smell amazing while it bakes!

I love making this recipe on cozy evenings when I want something hearty but still loaded with veggies. It’s one of those meals that makes everyone happy — family, friends, and even picky eaters. The best part? It tastes just as good the next day, maybe even better!

Nutritional Benefits

Let’s talk about what makes these stuffed shells so nourishing. Spinach is a vitamin powerhouse — packed with iron, vitamin K, and antioxidants that support healthy skin and bones. Ricotta cheese adds a creamy texture and gives you a boost of calcium and protein, while the tomato sauce brings in lycopene — an antioxidant that’s great for heart health. This meal hits that perfect balance of indulgent and wholesome, especially when served with a light side salad.

Adaptable Variations

• Make It Lighter: Use part-skim ricotta and low-fat mozzarella to keep it on the lighter side without losing flavor.
• Add Protein: Mix in shredded rotisserie chicken or lean ground turkey for a heartier twist.
• Vegan Version: Swap ricotta for cashew or tofu ricotta and use vegan mozzarella — it still turns out creamy and delicious.
• Extra Veggies: Add finely chopped zucchini, mushrooms, or kale into the filling for extra nutrition and texture.

Spinach and Ricotta Stuffed Shells Recipe

Ingredients

• 20 jumbo pasta shells
• 1 tablespoon olive oil
• 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
• 1 ½ cups ricotta cheese
• 1 cup shredded mozzarella cheese (plus more for topping)
• ¼ cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce (store-bought or homemade)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder (optional)
• Fresh basil for garnish

Instructions

1. Cook the pasta shells: Boil the shells in salted water until just al dente (slightly firm). Drain and lay them on parchment paper so they don’t stick together.
2. Prepare the spinach: Heat olive oil in a skillet and sauté the spinach until wilted. If using frozen spinach, just warm it up and squeeze out any excess water.
3. Make the filling: In a large bowl, combine ricotta, mozzarella, Parmesan, spinach, egg, salt, pepper, and garlic powder. Mix until creamy and well combined.
4. Stuff the shells: Spoon about 2 tablespoons of filling into each shell and arrange them in a baking dish spread with a thin layer of marinara sauce.
5. Add the sauce and cheese: Pour the remaining marinara sauce over the stuffed shells and sprinkle extra mozzarella on top.
6. Bake: Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake for another 10 minutes until the cheese is melted and bubbly.
7. Serve: Let it cool slightly, then top with fresh basil or a sprinkle of Parmesan. Dig in and enjoy the creamy, cheesy goodness!

Practical & Valuable Tips

• Make Ahead: You can assemble the shells a day before, cover tightly, and refrigerate. Just bake them when you’re ready to serve.
• Freeze Friendly: These freeze perfectly! Arrange stuffed (but unbaked) shells in a freezer-safe dish, cover well, and freeze for up to 2 months. When ready, bake straight from frozen, adding 10–15 minutes to the cook time.
• Sauce Tip: If your marinara sauce tastes too acidic, stir in a pinch of sugar or a splash of cream to balance the flavor.
• Serving Idea: Pair with garlic bread and a simple green salad for a restaurant-worthy dinner at home.

Frequently Asked Questions

1. Can I use frozen spinach? Definitely! Just make sure to thaw it completely and squeeze out as much water as possible to avoid a watery filling.
2. What type of pasta shells should I buy? Look for jumbo shells — they’re the perfect size for stuffing and hold the filling beautifully.
3. Can I make it ahead of time? Yes! This recipe is great for meal prep. Assemble it the night before and bake it fresh the next day.
4. Can I skip the egg? You can, but the egg helps bind the cheese filling. If skipping, just add an extra tablespoon of Parmesan to help thicken it.

Call to Action

If you make these Spinach and Ricotta Stuffed Shells, I’d love to hear how they turned out! Share your creation on Pinterest or tag me — I always enjoy seeing your cozy, homemade meals. Don’t forget to save this recipe so you can whip it up next time you’re in the mood for something easy, cheesy, and veggie-packed! 🌿🧀🍝