I love simple meals that warm the heart and feed the family.
INTRODUCTION
Spinach and Ricotta Stuffed Shells are a warm, cheesy dinner that many people enjoy. These shells fill your plate with soft pasta, creamy ricotta, and mild spinach. You can make them for a weeknight meal or for guests. They look nice on the table and taste like home. If you want a cool drink to serve with them, try a light fruit drink like the apple and ginger cooler that pairs well with rich dishes. Try the apple and ginger cooler for a fresh side.
WHY YOU WILL LOVE THIS RECIPE
You will love these stuffed shells because they are simple to make and full of flavor. The mix of ricotta and spinach gives a soft, creamy center. The marinara sauce adds a bright, tangy note. Cheese on top melts and browns to add texture. You can make the filling ahead and bake when ready. This recipe uses common ingredients and little fuss. It feeds a small family and makes good leftovers. It also cooks in one dish, which means less clean up.
HOW TO MAKE Spinach and Ricotta Stuffed Shells
This recipe has few steps and clear parts. First you cook the shells. Then you make the filling. After that you fill each shell and bake. Take your time to mix the cheese and spinach well. Taste the filling and add a little salt or pepper if needed. Keep the sauce warm while you stuff the shells. If you like a lighter sauce, use a simple crushed tomato sauce. For a richer taste, add a small splash of cream to the marinara. If you want a different flavor twist, read a short guide on easy ways to change thoughts around meals in the quick and creamy mushroom coffee recipe for cozy mornings which can inspire simple tweaks to your cooking routine. Find ideas in the mushroom coffee guide.
EQUIPMENT NEEDED
- Large pot to boil pasta
- Strainer or colander
- Large mixing bowl for the filling
- Spoon or small scoop for filling shells
- 9×13 or similar baking dish
- Aluminum foil
- Oven mitts
- Knife and cutting board
- Measuring cups and spoons
Ingredients You’ll Need :
12 jumbo pasta shells, 2 cups ricotta cheese, 1 cup spinach, cooked and chopped, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 1 egg, 2 cups marinara sauce, Salt and pepper to taste, 1 teaspoon Italian seasoning
STEP-BY-STEP INSTRUCTIONS :
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, salt, pepper, and Italian seasoning. Mix well.
- Stuff each shell with the ricotta and spinach mixture.
- Spread a small amount of marinara sauce over the bottom of a baking dish.
- Place the stuffed shells in the dish and cover with the remaining marinara sauce.
- Sprinkle the rest of the mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- Serve warm and enjoy your delicious Spinach and Ricotta Stuffed Shells!
HOW TO SERVE Spinach and Ricotta Stuffed Shells
Serve the shells hot from the oven. Let them cool for a few minutes so the filling sets and you can plate easier. Use a wide spoon to lift each shell so it stays whole. Add a fresh green salad on the side to cut the richness. A simple salad with lemon and olive oil works well. You can also slice a warm baguette or use garlic bread. For a light dessert after this rich meal, try a small fruit salad or sorbet. If you want a warm drink for the end of the meal, the hibiscus tea with ginger and turmeric is bright and calm and can suit a cozy night. Try the hibiscus tea with ginger and turmeric.
STORAGE & FREEZING : Spinach and Ricotta Stuffed Shells
Store leftover shells in an airtight container in the fridge for up to 3 days. To reheat, place in a baking dish, cover with foil, and warm at 350°F (175°C) for 15–20 minutes or until hot. You can also microwave single portions on medium heat for 1–2 minutes, then check and warm more if needed.
To freeze, place the stuffed shells in a freezer-safe dish. You can freeze them before baking or after baking. If you freeze before baking, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen at 375°F (190°C). Add 15–25 minutes to the covered bake time, then uncover and bake until cheese is bubbly. If you freeze after baking, cool fully, then wrap and freeze. Reheat from frozen as above, but allow extra time to heat through.
SERVING SUGGESTIONS
- A crisp green salad with a light vinaigrette brings balance.
- Steamed broccoli or green beans add color and fiber.
- Warm garlic bread or a soft roll makes it a full, filling meal.
- A glass of chilled white wine or a light sparkling water pairs well.
- For a cozy drink, try simple coffee recipe ideas that match comfort meals; easy PJs coffee recipe ideas offer warm, smooth flavors you can sip with the shells. See easy PJs coffee recipe ideas
VARIATIONS
You can change this recipe to suit taste and diet. Try these simple swaps:
- Add cooked Italian sausage or ground turkey to the filling for meat lovers.
- Use kale instead of spinach for a firmer green and a little more bite.
- Mix in fresh herbs like basil or parsley for a bright pop.
- Swap part of the ricotta for cottage cheese for a lighter texture.
- Use a spicy marinara or add red pepper flakes if you like heat.
- For a different cheese profile, add fontina or provolone with the mozzarella.
If you want a coffee or drink idea to pair with many dinner swaps, read tips on discovering scooter’s coffee for simple warm drink ideas that fit many foods. Learn about Scooter’s coffee pairings
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw frozen spinach and squeeze out excess water. Then chop and use as the recipe says.
Q: Do I need to boil the shells fully?
A: Cook them until al dente. They should hold shape while you stuff them and will finish cooking in the oven.
Q: Can I make this dairy-free?
A: You can use dairy-free ricotta and mozzarella alternatives. Choose a dairy-free Parmesan substitute or skip it.
Q: Can I assemble ahead and bake later?
A: Yes. Fill the shells and store in the fridge up to a day before baking. Cover with sauce and foil until bake time.
Q: How do I keep shells from falling apart?
A: Cook shells carefully and do not overcook. Handle gently while stuffing and use a spoon or small scoop to fill.
Q: Can I add more cheese on top?
A: Yes. Add more mozzarella or a mix of cheeses. Watch the bake time if you add a lot of extra cheese.
MAKE-AHEAD TIPS FOR Spinach and Ricotta Stuffed Shells
You can make most of this recipe ahead. Cook pasta shells and cool them on a tray so they do not stick. Mix the filling and keep it in the fridge. Spread sauce in the baking dish, stuff the shells, and place them in the dish. Cover with foil and refrigerate up to 24 hours. When ready, bake as the recipe says, adding a few extra minutes if chilled. You can also freeze the dish before baking for easy meals later.
Spinach and Ricotta Stuffed Shells
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, salt, pepper, and Italian seasoning. Mix well.
- Stuff each shell with the ricotta and spinach mixture.
- Spread a small amount of marinara sauce over the bottom of a baking dish.
- Place the stuffed shells in the dish and cover with the remaining marinara sauce.
- Sprinkle the rest of the mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- Serve warm and enjoy your delicious Spinach and Ricotta Stuffed Shells!