Spinach and Ricotta Stuffed Shells Recipe

Introduction

Spinach and ricotta stuffed shells are a comforting Italian-inspired dish, perfect for a family dinner or special occasion. Tender jumbo pasta shells filled with a creamy mixture of spinach, ricotta, and cheeses, all baked in a savory marinara sauce. This recipe is both satisfying and easy to prepare.

Ingredients

• 16 jumbo pasta shells (cook a couple extra to allow for breakage)
• 1½ tablespoons olive oil
• 2 teaspoons fresh garlic, minced
• 4 cups packed fresh spinach leaves, roughly chopped
• 12 ounces skim-milk ricotta cheese
• 1 cup shredded skim-milk mozzarella cheese
• ½ cup grated Parmesan cheese, plus more for serving
• 1 large egg
• 1 tablespoon fresh basil, finely chopped
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1¼ cups marinara sauce

Instructions

1. Step 1: Preheat the oven to 375°F. Cook the pasta shells al dente according to package directions. Drain and set aside.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. When shimmering, add the minced garlic and cook until lightly browned, about 1-2 minutes.
3. Step 3: Add the chopped spinach to the skillet. Cook, stirring occasionally, until spinach wilts but remains bright green, about 3-4 minutes. Remove from heat and let cool.
4. Step 4: In a mixing bowl, combine the cooked spinach, ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper until well mixed.
5. Step 5: Pour ½ cup marinara sauce into the bottom of an 8×8-inch baking dish. Stuff each pasta shell with the spinach and ricotta mixture and place them in the dish.
6. Step 6: Cover the stuffed shells with the remaining marinara sauce. Cover the dish with aluminum foil and bake for 25 minutes.
7. Step 7: Remove the foil and bake uncovered for an additional 10-15 minutes until the top is browned and the sauce is bubbly. Serve warm with extra Parmesan cheese sprinkled on top.

Tips & Variations

• Use fresh pasta shells if available for a more tender texture.
• For added flavor, stir chopped sun-dried tomatoes or sautéed mushrooms into the cheese mixture.
• Substitute fresh basil with dried Italian herbs if fresh is unavailable.
• For a richer filling, mix in some shredded mozzarella inside the shells along with the ricotta.
• Try adding a pinch of nutmeg to the cheese mixture for a subtle warm note.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 15-20 minutes or until heated through. You can also microwave individual servings, covered, until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can assemble the shells and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze spinach and ricotta stuffed shells?

Absolutely. Freeze the assembled dish before baking, wrapped tightly in foil and plastic wrap. Bake from frozen, covered, at 375°F for 45-55 minutes, adding foil if the top browns too quickly.

Spinach and Ricotta Stuffed Shells Recipe

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★★★★★

4.4 from 149 reviews

Delicious and creamy Spinach and Ricotta Stuffed Shells baked in a flavorful marinara sauce. This comforting Italian-inspired dish features jumbo pasta shells filled with a mixture of sautéed spinach, ricotta, mozzarella, Parmesan cheese, and fresh herbs, baked to golden perfection for a hearty vegetarian meal.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Pasta

• 16 jumbo pasta shells (cooked al dente; cook a couple extra for breakage)

Filling

• 1–1/2 tbsp olive oil
• 2 tsp fresh garlic, minced
• 4 cups packed fresh spinach leaves, roughly chopped
• 12 oz skim-milk ricotta cheese
• 1 cup shredded skim-milk mozzarella cheese
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1 large egg
• 1 tbsp fresh basil, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Sauce

• 1–1/4 cups marinara sauce

Instructions

1. Preheat and prepare pasta: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package directions until al dente. Drain the shells and set aside to cool slightly.
2. Sauté spinach and garlic: Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add minced garlic and cook until it starts to brown, about 1–2 minutes. Add the chopped spinach and sauté, stirring occasionally, until the leaves wilt but remain bright green, about 3–4 minutes. The spinach should reduce by half. Remove from heat and let the mixture cool.
3. Mix the filling: In a large mixing bowl, combine the sautéed spinach and garlic mixture with the ricotta cheese, shredded mozzarella, grated Parmesan, egg, chopped basil, kosher salt, and black pepper. Stir thoroughly until well combined.
4. Assemble the shells: Pour 1/2 cup of marinara sauce into the bottom of an 8×8-inch shallow baking dish. Carefully stuff each cooked pasta shell with a generous amount of the spinach and ricotta filling and place them in the baking dish on top of the sauce.
5. Bake: Cover the stuffed shells with the remaining marinara sauce and cover the dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. Then remove the foil and continue baking uncovered for an additional 10–15 minutes, until the top is slightly browned and the sauce is bubbly.
6. Serve: Serve the stuffed shells warm, sprinkled with extra grated Parmesan cheese for garnish.

Notes

• Cooking a couple of extra pasta shells is helpful in case some break while boiling.
• Make sure not to overcook the spinach; it should remain bright green and slightly firm.
• Use skim-milk cheeses for a lighter version of the dish.
• If preferred, substitute fresh basil with dried basil but reduce the quantity to 1 teaspoon.
• Covering the dish with foil during the initial baking keeps the moisture in and prevents drying out.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Keywords: spinach stuffed shells, ricotta stuffed shells, baked pasta shells, vegetarian Italian recipe, spinach pasta dish