Spinach and Ricotta Stuffed Shells Recipe

If you’re looking for a dish that gives you the joy of classic Italian comfort food with an irresistible cheesy twist, let me introduce you to this Spinach and Ricotta Stuffed Shells Recipe. It’s a cozy, easy-to-love dinner where tender pasta shells cradle a lush filling of creamy ricotta, vibrant spinach, melty mozzarella, and just the right kiss of garlic. Bathed in marinara, then baked until bubbling and golden, these stuffed shells never fail to delight whether it’s Sunday supper or a weeknight craving for something truly special.

Ingredients You’ll Need

There’s no need for a huge grocery list here—just a handful of essential ingredients, each bringing its own magic to the table. Every component, from the ricotta’s rich creaminess to the punchy Italian seasoning, plays a vital part in the irresistible taste and cheerful presentation of this meal.

• Jumbo pasta shells: The perfect vessel for stuffing, holding that dreamy cheesy filling without falling apart.
• Ricotta cheese: Provides the creamy, luscious base of the filling—use full-fat for maximum richness.
• Mozzarella cheese: Divided for the filling and topping, it gives a melty, golden finish.
• Parmesan cheese: Adds salty depth and savory flavor that instantly elevates the dish.
• Large egg: Helps bind the filling together for the perfect, scoopable consistency.
• Fresh spinach (or frozen): Brings color, freshness, and a boost of nutrients—just be sure to drain frozen spinach well.
• Garlic: Just a bit, sautéed, brings out a mellow, aromatic backbone.
• Marinara sauce: Bathes the shells in bright tomato flavor and keeps everything saucy and satisfying.
• Olive oil: A drizzle for sautéing the garlic and spinach, adding extra richness.
• Italian seasoning: Adds depth with a blend of classic herbs—think basil, oregano, and thyme.
• Salt and freshly ground black pepper: Essential for bringing all the flavors together.
• Fresh basil leaves (optional): For a burst of color and a fresh, fragrant finish.

How to Make Spinach and Ricotta Stuffed Shells Recipe

Step 1: Cook the Pasta Shells

Start by bringing a large pot of salted water to a boil. Add the jumbo pasta shells and cook them just until al dente, usually about 8–10 minutes. This timing is key—the shells will continue cooking in the oven, so slightly firm is perfect. Once they’re ready, gently drain and spread them out on a tray to keep them from sticking while you prepare the rest of the Spinach and Ricotta Stuffed Shells Recipe.

Step 2: Make the Filling

In a roomy bowl, stir together the ricotta cheese, half of the mozzarella, all of the Parmesan, and the egg so you have a creamy but thick base. Meanwhile, warm a splash of olive oil in a pan and sauté the garlic until aromatic (just 30 seconds—you want fragrance, not bitterness!). Add your spinach and cook briefly until wilted and vibrant, then fold the mixture into your cheese base. Season everything with Italian seasoning, salt, and pepper. The filling will look gloriously green and smell like heaven already!

Step 3: Stuff the Shells

Preheat your oven to 375°F (190°C). Pour a cup of marinara sauce into the base of a 9×13-inch baking dish, spreading it around to create a tasty bed. Carefully fill each shell with a generous spoonful—about 2 tablespoons—of the creamy spinach-ricotta mixture, and nestle them in the dish. Don’t worry about making them perfect, just tuck them in snuggly in a single layer, open side up. Spoon the remaining marinara over the top for even coverage.

Step 4: Bake to Golden Perfection

Sprinkle the reserved mozzarella all over your stuffed shells. Cover tightly with foil and bake for 20 minutes; then uncover and continue baking for another 10 minutes until the cheese is golden and bubbly. Let it rest for a few minutes to allow the flavors to meld so your Spinach and Ricotta Stuffed Shells Recipe serves up as stunning as it tastes.

How to Serve Spinach and Ricotta Stuffed Shells Recipe

Garnishes

One of my favorite finishing touches is a generous scattering of fresh basil leaves across the piping hot shells—its herbal fragrance wakes up every bite. A dusting of extra Parmesan never hurts, and if you love a little zip, try a pinch of red pepper flakes for subtle heat.

Side Dishes

This recipe begs for a crusty loaf of garlic bread to soak up every drop of saucy goodness! For balance, a bright mixed green salad dressed with simple lemon vinaigrette is a winning combo, or serve alongside roasted vegetables for a hearty, wholesome spread.

Creative Ways to Present

Try arranging the stuffed shells in individual oven-proof ramekins for dinner-party-worthy single servings. For a casual family table, bring the whole bubbly dish straight to the center—let everyone help themselves! If you’d like to impress, sprinkle extra herbs or microgreens just before serving for a fresh, chef’s-table look.

Make Ahead and Storage

Storing Leftovers

Any uneaten Spinach and Ricotta Stuffed Shells Recipe portions can be transferred to an airtight container and placed in the refrigerator for up to three days. The flavors marry even more overnight, making leftovers just as delightful for lunch or another dinner.

Freezing

This dish freezes beautifully! Simply assemble the shells but hold off on baking. Wrap the pan tightly in plastic wrap and foil, then freeze for up to two months. When ready to enjoy, thaw overnight in the fridge, then bake as directed—it’s a lifesaver on busy days.

Reheating

To reheat, warm your oven to 350°F (175°C), cover the shells with foil, and bake for about 20 minutes (or until heated through). For a quicker fix, zap individual portions in the microwave, but add a splash of sauce to keep things perfectly moist.

FAQs

Can I use cottage cheese instead of ricotta?

Yes! Cottage cheese offers a slightly lighter texture but still brings creaminess to the filling. Just blend it smooth first to avoid lumps for your Spinach and Ricotta Stuffed Shells Recipe.

What’s the best way to keep the shells from tearing?

Be sure not to overcook the shells—they should be firm but pliable. Also, handle them gently and use a small spoon for stuffing. If a few shells split, no worries—they’ll taste delicious anyway!

Can I add meat to this recipe?

Absolutely. For a meatier version, stir in some cooked, crumbled Italian sausage or ground turkey to the filling or layer it with the marinara. Just remember, as a vegetarian dish, the classic Spinach and Ricotta Stuffed Shells Recipe is already super satisfying!

Is it possible to make this dish gluten-free?

Yes, simply use gluten-free jumbo pasta shells, which are available in many stores and online. Everything else in this recipe is naturally gluten-free so everyone can enjoy.

Can I make Spinach and Ricotta Stuffed Shells Recipe ahead of time?

Definitely! Assemble everything up to a day in advance, then refrigerate. When ready to bake, just add a few extra minutes to the cook time straight from the fridge. It’s great for entertaining or easy weeknight planning.

Final Thoughts

I truly hope you’ll give this Spinach and Ricotta Stuffed Shells Recipe a whirl—the combination of silky ricotta, savory spinach, and bubbling cheese tucked into tender pasta never fails to make meal times feel extra special. Gather your loved ones, set the table, and enjoy every cheesy, saucy bite!

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