Spinach and Ricotta Stuffed Shells
There’s something deeply comforting about Spinach and Ricotta Stuffed Shells — pillowy pasta shells filled with creamy ricotta, bright spinach, and gooey melted mozzarella, all baked in a fragrant marinara. This seasonal twist is perfect when spinach is abundant in the spring or early summer markets, but it’s equally welcoming in chilly months as cozy bake-night comfort food. If you love hands-on, from-scratch cooking that feeds a crowd and warms the soul, these stuffed shells are a cheerful go-to. Pair with a rich, creamy soup for a full comfort meal, or enjoy them alongside a light salad and a chilled drink like the rich, creamy soup I love.
Ingredients & Equipment
Ingredients
- large pasta shells (jumbo shells), about 20–24 shells depending on size
- 2 cups ricotta cheese (whole-milk preferred for creaminess)
- 2–3 cups fresh spinach, chopped (or 1 cup cooked, squeezed spinach)
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 large egg (helps bind the filling)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 3 cups marinara sauce (homemade or good-quality jarred)
- 1–2 tbsp olive oil (for drizzle)
- fresh basil leaves (optional, for garnish)
Notes:
- If you like more herb flavor, add 1–2 tbsp chopped fresh parsley or a pinch of nutmeg to the filling.
- For lower sodium, use low-salt ricotta and adjust the added salt.
Helpful Equipment
- Large pot for boiling pasta
- Colander for draining shells
- Mixing bowl (large) for the filling
- Baking dish (9×13 inches works well)
- Spoon or small cookie scoop to fill shells
- Aluminum foil to cover during baking
- Optional: blender or food processor (to blitz spinach for a very smooth filling), baking tray for roasting garlic or spinach, instant-read thermometer (for checking hot spots in oven)
Step-by-Step Instructions (with tips)
Preheat the oven to 375°F (190°C).
- Tip: If your oven runs hot or cool, use an oven thermometer and adjust accordingly.
Cook the pasta shells according to the package instructions until al dente, then drain and set aside.
- Tip: Salt the boiling water generously (like the sea) so the pasta has flavor. Undercook the shells by about 1 minute if your package calls for an exact time — they’ll finish cooking in the oven and won’t fall apart when you stuff them.
In a mixing bowl, combine ricotta cheese, chopped spinach, mozzarella cheese (reserve some for topping), Parmesan cheese (reserve a little for topping), egg, minced garlic, salt, and pepper.
- Tip: If using fresh spinach, wilt it briefly in a skillet with a splash of olive oil and a pinch of salt, then squeeze out excess moisture before chopping and adding. Squeezing the spinach prevents a watery filling. For a smoother texture, pulse the spinach and ricotta briefly in a food processor.
Stuff each pasta shell with the spinach and ricotta mixture.
- Tip: Use a small spoon or a cookie scoop for uniform portions. If shells are slightly open or large, gently press filling into each cavity without overstuffing.
Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Tip: The sauce layer prevents the shells from sticking and keeps the bottoms moist. Use a simple homemade marinara or a jar with good tomato flavor.
Arrange the stuffed shells in the dish and cover with the remaining marinara sauce.
- Tip: Place shells seam-side up if the shell has a distinct seam so the filling stays tucked in.
Sprinkle additional mozzarella and Parmesan cheese on top.
- Tip: For a golden crust, use a mixture of shredded mozzarella and a little sharp Parmesan. Panko breadcrumbs mixed with olive oil and a sprinkle of herbs make a crisp topping.
Drizzle with olive oil and add fresh basil if desired.
- Tip: A light drizzle of olive oil before baking keeps the top glossy and adds flavor. Add torn basil after baking for the freshest herb aroma.
Cover with foil and bake for 25 minutes.
- Tip: Covering helps the shells heat through evenly without drying out. Make sure the foil does not touch the cheese to avoid sticking.
Remove the foil and bake for another 10–15 minutes until the cheese is bubbly and golden.
- Tip: Rotate the pan halfway through if your oven has hot spots. If you like extra browning, broil for 1–2 minutes at the end—watch carefully.
Let it cool slightly before serving.
- Tip: Let the dish rest 5–10 minutes; it firms up and is easier to serve. Garnish with more fresh basil or a sprinkle of red pepper flakes for heat.
Variations and technique tips:
- Roasting vs. Sautéing the Spinach: You can roast whole spinach leaves tossed with a little olive oil and garlic for a deeper flavor, or quick-sauté chopped spinach in a skillet for 2–3 minutes until just wilted. Both methods work—make sure to remove excess moisture either way.
- Make it meaty: Mix in 1 cup of cooked, crumbled Italian sausage or browned ground turkey to the filling or sprinkle cooked meat between the shells and sauce.
- Lighter version: Use part-skim ricotta and reduced-fat mozzarella; bake covered and add a thin layer of vegetables (zucchini ribbons, roasted bell peppers) between shells and sauce.
- Gluten-free: Use gluten-free jumbo shells or swap with large blanched pasta alternatives made from lentils or chickpeas.
- Vegan swap: Use firm tofu blended with nutritional yeast and olive oil in place of ricotta, and a vegan mozzarella substitute.
Storage, Freezing & Make-Ahead Tips
- Refrigerating leftovers: Store cooled stuffed shells in an airtight container for 3–4 days. Reheat in a covered oven-safe dish at 350°F (175°C) until warmed through, or microwave individual portions (cover and heat in 60–90 second intervals).
- Freezing fully baked: Allow the baked shells to cool completely. Wrap the baking dish tightly with plastic wrap and foil, or transfer portions to freezer-safe containers. Freeze up to 2–3 months. Thaw overnight in the refrigerator before reheating in a 350°F oven for 20–30 minutes, covered, until hot.
- Freezing unbaked: Assemble the shells in a freezer-safe dish, cover tightly, and freeze before baking. When ready to cook, bake from frozen covered at 375°F for about 45–55 minutes, then uncover and bake another 10–15 minutes until bubbly.
- Portioning advice: Bake in a 9×13 for family meals, or use individual ramekins for single servings perfect for meal prep. For crowd feeding, prepare two trays ahead and freeze one for later.
- Make-ahead: Prepare the filling and cook the shells a day ahead. Assemble the shells in the dish, cover, and refrigerate overnight; bake just before serving. For entertaining, assemble a few hours ahead and keep chilled until it’s time to bake.
- Pairing and dessert suggestion: If you’re serving a seasonal Italian-inspired dinner, consider a simple sweet finish like baked fruit. For a cozy seasonal dessert idea, try the baked pears with feta, honey, and cranberries to echo sweet-and-salty notes.
How to Use / Serve This Dish
- Classic dinner: Serve 3–4 stuffed shells per person with a crisp green salad (arugula, lemon vinaigrette) and crusty bread for mopping up sauce.
- Holiday or potluck: These hold well on a buffet; keep covered to stay warm and bubbly. They travel well in a covered pan for bringing to gatherings.
- Lighten it up: Complement the cheesy richness with bright side dishes like lemony roasted asparagus or a fennel and citrus salad.
- Beverage pairings: A medium-bodied red like Chianti or a fruity Sangiovese matches well, and for a non-alcoholic option try sparkling water with a twist of lemon.
- Creative variations: Turn leftovers into a layered casserole or top with a fried egg for brunch-style indulgence.
- Drink pairing idea: For a refreshing contrast to a hot bake, try a citrusy spritz. A bubbly cocktail such as the festive citrus margarita and pomegranate mint raspberry spritz is a lovely match with the savory, herb-forward flavors.
FAQ
Q: Can I use frozen spinach instead of fresh?
A: Yes. Thaw frozen spinach completely and squeeze out as much moisture as possible before measuring and adding to the ricotta. Excess water will make the filling runny, so squeezing is key.
Q: How long can stuffed shells sit out after baking?
A: For food safety, don’t leave cooked pasta and cheese dishes at room temperature for more than two hours. If serving buffet-style, keep the dish hot or return leftovers to refrigeration promptly.
Q: Can I prepare these vegan or dairy-free?
A: Yes—use a firm tofu ricotta blend with nutritional yeast, lemon, and garlic to mimic ricotta, and top with a plant-based mozzarella. Be sure to use a vegan-friendly marinara or make your own.
Q: My shells break while stuffing — what went wrong?
A: This usually happens if the shells were overcooked. Aim for al dente or slightly undercooked shells, and handle them gently. If shells are still fragile, stuff them with a spatula or spoon more delicately and consider using smaller amounts of filling.
Conclusion
Spinach and Ricotta Stuffed Shells are a timeless comfort dish that celebrate the creamy, herby flavors of ricotta and fresh spinach tucked into tender pasta—perfect for seasonal spring greens or as cozy family fare any time of year. They’re forgiving, make-ahead friendly, and endlessly adaptable to suit vegetarians, meat-eaters, and special diets alike. If you want inspiration from other cooks’ versions or want to compare techniques and sauces, I recommend checking this version from Fork Knife Swoon, an alternative take at RecipeTin Eats, and the lovely barley-forward twist at Barley & Sage. Warm up the oven, gather your ingredients, and give these stuffed shells a try—then tell someone about them or share your photos. Happy baking and buon appetito!
Spinach and Ricotta Stuffed Shells
Ingredients
Stuffed Shell Ingredients
- 20-24 shells large pasta shells (jumbo shells) depending on size
- 2 cups ricotta cheese whole-milk preferred for creaminess
- 2-3 cups fresh spinach, chopped (or 1 cup cooked, squeezed spinach)
- 1.5 cups shredded mozzarella cheese divided
- 0.5 cup grated Parmesan cheese divided
- 1 large egg helps bind the filling
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tsp salt plus more to taste
- 0.5 tsp freshly ground black pepper
- 3 cups marinara sauce (homemade or good-quality jarred)
- 1-2 tbsp olive oil (for drizzle)
- fresh basil leaves (optional, for garnish)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to the package instructions until al dente, then drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, mozzarella cheese (reserve some for topping), Parmesan cheese (reserve a little for topping), egg, minced garlic, salt, and pepper.
- Stuff each pasta shell with the spinach and ricotta mixture.
- Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Arrange the stuffed shells in the dish and cover with the remaining marinara sauce.
- Sprinkle additional mozzarella and Parmesan cheese on top.
- Drizzle with olive oil and add fresh basil if desired.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10–15 minutes until the cheese is bubbly and golden.
- Let it cool slightly before serving.
