If you’ve ever craved a comforting, satisfying meal that brings a burst of fresh flavors together in a single dish, then this Spinach and Ricotta Stuffed Shells Recipe is exactly what you need. It combines tender pasta shells filled with a creamy, cheesy spinach mixture, all baked in a flavorful marinara sauce. This dish isn’t just packed with delightful textures and tastes; it’s also a wonderful way to enjoy a hearty vegetarian meal that feels indulgent without being heavy. Trust me, once you try this recipe, it’ll become a staple in your home-cooked dinner rotation.
Ingredients You’ll Need
The magic of this dish comes alive with simple yet essential ingredients that each bring their own personality to the table. From the earthy greens to the creamy cheeses and punchy marinara, these components work in harmony to create a dish that’s as visually appealing as it is delicious.
- Jumbo pasta shells: These large pasta shells are perfect for stuffing and hold the filling beautifully without falling apart.
- Olive oil: Adds a subtle richness and helps sauté the garlic and spinach for that perfect flavor base.
- Minced garlic: Provides aromatic depth and a gentle kick of flavor.
- Fresh spinach: Delivers vibrant color and a fresh, slightly sweet taste when sautéed.
- Ricotta cheese: The creamy star of the filling, offering smooth texture and mild flavor.
- Mozzarella cheese: Melts beautifully to bind the filling and give that irresistible gooey stretch.
- Parmesan cheese: Brings a savory, nutty sharpness that rounds out the filling and topping perfectly.
- Large egg: Acts like a gentle binder, keeping the filling intact during baking.
- Fresh basil: Adds a burst of herbaceous brightness that enhances the overall taste.
- Kosher salt and black pepper: Essential seasonings that balance and elevate the flavors.
- Marinara sauce: A tangy and flavorful tomato sauce that ties all the ingredients together beautifully.
How to Make Spinach and Ricotta Stuffed Shells Recipe
Step 1: Prep Your Oven and Pasta Shells
Begin by preheating your oven to 375°F (190°C). This ensures it’s ready to create a cozy oven environment for your shells to bake evenly. Meanwhile, cook your jumbo pasta shells in salted boiling water until they’re just al dente – tender but still firm enough to hold their shape. Draining them carefully will keep them intact, so consider cooking a couple of extra shells in case some break, because we want every shell to be perfectly stuffed!
Step 2: Sauté Garlic and Spinach
Heating olive oil in a skillet is your next step. Add in the minced garlic and cook just until fragrant, being careful not to brown it. Then toss in the fresh, roughly chopped spinach. Sauté until it completely wilts down – this step concentrates its flavor and softens the texture, making it a luscious addition to the ricotta mix. Let this slightly cool to keep your cheese mixture from becoming too warm or runny.
Step 3: Combine the Filling
In a large bowl, bring together the ricotta, shredded mozzarella, grated Parmesan, egg, fresh basil, kosher salt, black pepper, and the sautéed spinach. Mixing these ingredients thoroughly creates a creamy, flavorful filling that’s bursting with cheesy goodness and just the right amount of herbaceous freshness. This mixture is the heart of your Spinach and Ricotta Stuffed Shells Recipe.
Step 4: Assemble the Dish
Spread a thin layer of marinara sauce on the bottom of a baking dish – this prevents sticking and adds an extra layer of tangy flavor. Then, carefully fill each cooked pasta shell with the ricotta and spinach mixture. Place each stuffed shell seam-side up in the dish, arranging them snugly so they bake evenly.
Step 5: Bake to Perfection
Spoon the remaining marinara sauce over the tops of your filled shells, then generously sprinkle extra Parmesan cheese for that irresistible golden crust. Cover the dish with foil to keep moisture locked in and bake for 25 minutes. After that, remove the foil and bake for an additional 10 minutes, allowing the cheese to bubble and turn lightly golden brown. The result is a gorgeous, comforting casserole that’s sure to impress.
How to Serve Spinach and Ricotta Stuffed Shells Recipe
Garnishes
A sprinkle of fresh basil leaves or a dusting of grated Parmesan adds a fresh and savory finish to the dish. For an extra touch, a drizzle of good-quality olive oil or a few crushed red pepper flakes can add beautiful contrast and a hint of excitement.
Side Dishes
Pair this recipe with a simple crisp green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or warm, crusty baguette slices are also fantastic for soaking up that luscious marinara sauce.
Creative Ways to Present
For a charming presentation, serve the stuffed shells in individual ramekins or mini baking dishes. You can even add a colorful garnish like cherry tomato halves or roasted red pepper strips for a punch of color. If you want to impress guests, top with freshly cracked pepper and a small basil sprig on each shell just before serving.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach and Ricotta Stuffed Shells Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure they’re completely cooled before refrigerating to preserve texture and flavor.
Freezing
This dish freezes beautifully! Assemble the stuffed shells in a freezer-safe dish, cover tightly with foil and plastic wrap, then store in the freezer for up to 2 months. Just remember to thaw overnight in the refrigerator before baking.
Reheating
Reheat leftovers covered in the oven at 350°F (175°C) for about 20 minutes until warmed through. You can also microwave individual servings on medium power in short increments to keep the filling creamy and prevent the pasta from drying out.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but be sure to thaw and squeeze out all excess moisture before mixing it with the cheeses. This prevents the filling from becoming watery.
Is there a way to make this recipe vegan?
Absolutely! Use vegan ricotta and mozzarella alternatives and skip the egg or replace it with a flax egg. Swap Parmesan for nutritional yeast for a cheesy flavor.
What size pasta shells should I buy?
Look for jumbo pasta shells, which are larger than typical shell pasta and perfect for stuffing with the ricotta and spinach mixture.
Can I prepare the stuffing mixture ahead of time?
Yes! The filling can be made a day ahead and stored in the fridge, which actually allows the flavors to meld beautifully. Just fill and bake when ready.
How can I make the Spinach and Ricotta Stuffed Shells Recipe gluten-free?
Use gluten-free jumbo pasta shells available at most grocery stores. Make sure your marinara sauce is gluten-free as well, and this recipe works perfectly for gluten-sensitive diets.
Final Thoughts
Sharing this Spinach and Ricotta Stuffed Shells Recipe with you feels like passing down a treasured secret. It’s a dish that balances comfort and freshness beautifully, inviting you to slow down and savor every bite. Whether you want a family dinner that feels like a celebration or a cozy night-in favorite, I promise this recipe is worth every moment spent making it. So grab your apron and let those shells shine on your dinner table soon!
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Spinach and Ricotta Stuffed Shells Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious and comforting Spinach & Ricotta Stuffed Shells make a perfect vegetarian meal. Jumbo pasta shells are filled with a creamy mixture of ricotta, mozzarella, Parmesan cheeses, fresh spinach, and herbs, then baked in marinara sauce until bubbly and golden. This Italian-inspired dish is perfect for a cozy family dinner or special occasion.
Ingredients
Pasta Shells
- 16 jumbo pasta shells (cook a few extra in case some break)
Cheese & Filling
- 1½ tbsp olive oil
- 2 tsp minced garlic
- 4 cups fresh spinach, roughly chopped
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- ½ cup grated Parmesan cheese (plus extra for serving)
- 1 large egg
- 1 tbsp fresh basil, finely chopped
- 1 tsp kosher salt
- ½ tsp ground black pepper
Sauce
- 1¼ cups marinara sauce
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the stuffed shells.
- Cook Pasta Shells: Boil the jumbo pasta shells in salted water until they are al dente. Drain the shells carefully and set them aside to cool slightly.
- Sauté Spinach and Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and chopped fresh spinach. Sauté until the spinach is wilted and fragrant. Remove from heat and let it cool slightly before mixing.
- Prepare Cheese Filling: In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, chopped basil, kosher salt, ground black pepper, and the sautéed spinach. Mix everything well until fully incorporated.
- Layer Marinara Sauce: Spread a thin layer of marinara sauce evenly on the bottom of a baking dish to prevent sticking and add flavor.
- Fill Pasta Shells: Carefully fill each jumbo pasta shell with the cheese and spinach mixture. Place the filled shells seam-side up into the prepared baking dish.
- Add Remaining Sauce and Cheese: Spoon the remaining marinara sauce over the stuffed shells. Sprinkle extra grated Parmesan cheese on top for added flavor and a golden crust.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to heat through and meld flavors.
- Uncover and Finish Baking: Remove the foil and bake uncovered for an additional 10 minutes until the sauce is bubbly and the top is lightly golden.
Notes
- You can use frozen spinach if fresh is not available; just be sure to thaw and squeeze out excess moisture before sautéing.
- For a richer dish, substitute whole milk ricotta and mozzarella cheeses instead of skim-milk versions.
- Make ahead option: assemble shells and refrigerate, then bake before serving, adding a few extra minutes to cooking time.
- Adding red pepper flakes to the marinara sauce can add a spicy kick if desired.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.
