Dish Snapshot
There’s something truly comforting about a baking dish of spinach and ricotta stuffed shells fresh from the oven: the aroma of simmered tomatoes and melted cheese, the gentle crisp at the edges where sauce meets pasta, and the creamy ricotta and silky spinach that burst with every tender bite. Heat, cheese, and herbs combine to make each mouthful feel like a warm hug—satisfying, nostalgic, and quietly celebratory.
This recipe is a champion of weeknight dinners, cozy Sunday suppers, and small-family gatherings. It’s fancy enough for a holiday side or potluck center, yet simple enough to assemble on a weekday with minimal fuss. If you love make-ahead meals and food that doubles as great leftovers (and freezer-friendly comfort food), these shells are your new go-to.
Dish Snapshot
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes (bake time included)
- Total Time: 55–60 minutes
- Servings: 4 (about 3 shells per person; serves 4)
- Difficulty Level: Easy — great for beginner to intermediate home cooks
Nutrition Highlights
Estimated nutrition per serving (based on 4 servings total). These values are estimates calculated from standard ingredient nutrition profiles and cross-checked against USDA FoodData Central entries and general guidance from the Mayo Clinic on portioning. Nutrition can vary by brand, fat content (eg. part-skim vs whole-milk cheeses), and exact jarred sauce used.
Per serving (approximate):
- Calories: 550 kcal
- Protein: 26 g
- Carbohydrates: 60 g
- Fat: 23 g
- Saturated Fat: ~11 g
- Fiber: ~6 g
- Sodium: ~800–1,000 mg (varies widely by sauce and cheeses)
Note: These are estimated values intended to give a useful ballpark. For precise tracking (if you have dietary restrictions or strict calorie goals), enter your exact brands and amounts into a nutrition calculator or check USDA FoodData Central for each ingredient.
Why You’ll Love It
Spinach and ricotta stuffed shells hit multiple sweet spots:
- Flavor & Texture: Creamy ricotta balanced by salty parmesan and gooey mozzarella; tender pasta gives way to a rich, herby interior. The contrast of silky filling against a slightly sauced exterior creates irresistible layers of comfort.
- Family Appeal & Memories: This dish is nostalgic and approachable—kids and adults alike love the cheesy filling and familiar tomato sauce. It’s often one of those recipes that becomes a family favorite to re-create for birthdays or lazy Sunday dinners.
- Make-Ahead Ease & Meal Prep: You can fill the shells, cover, and refrigerate (or freeze) before baking—perfect for planning dinners or bringing to potlucks.
- Nutritional Perks: Adding spinach boosts iron, vitamin A, K, and folate while keeping the dish balanced and brighter in flavor.
Preparation Guide
Ingredients
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 egg
- 1 jar marinara sauce (about 24 oz / 680 g)
- Salt and pepper to taste
- Italian seasoning (optional)
Optional ingredients and substitutions:
- Part-skim ricotta to reduce fat and calories
- Use frozen chopped spinach (thawed and well-drained) instead of fresh
- Add 1/2 teaspoon garlic powder or 1 clove minced garlic to the filling
- Substitute cottage cheese (well-blended) for ricotta in a pinch
- Swap marinara for a roasted tomato sauce or arrabbiata for spice
- Gluten-free jumbo shells or use large zucchini slices/cannelloni for GF option
Step-by-step instructions
- Preheat your oven to 375°F (190°C).
- Cook pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, cooked spinach, half of the mozzarella cheese, parmesan cheese, egg, salt, pepper, and Italian seasoning if using.
- Stuff each cooked pasta shell with the cheese mixture.
- In a baking dish, spread a layer of marinara sauce on the bottom. Arrange stuffed shells in the dish and cover with remaining marinara sauce.
- Sprinkle the rest of the mozzarella cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Let cool slightly before serving. Enjoy your delicious Spinach and Ricotta Stuffed Shells!
Practical tips
- Don’t overmix the filling—gently fold to keep ricotta light.
- Thoroughly drain and squeeze cooked or thawed spinach to avoid watery filling.
- Cook shells to al dente—they’ll finish in the oven and you want them tender but intact.
- If you prefer a crisper top, finish under the broiler for 1–2 minutes, watching closely.
- For food safety, ensure internal temp of the bake reaches 165°F (74°C) when reheating from chilled.
Best Pairings
- Classic sides: A crisp green salad with lemon vinaigrette helps cut the richness; garlic-roasted broccoli or steamed green beans are great vegetable partners.
- Bread: Warm crusty Italian bread, garlic knots, or a slice of focaccia for sopping up sauce.
- Lighter pairings: A simple arugula salad with shaved parmesan and balsamic for contrast.
- Drinks: A medium-bodied red wine (Chianti, Sangiovese) or a sparkling water with lemon. For family meals, iced tea or a light lemonade works beautifully.
- Presentation tip: Serve with a sprinkle of fresh basil and extra grated parmesan at the table.
Storing Leftovers
- Room temperature: Not recommended beyond food-safety limits. Perishable dishes with dairy and cooked pasta should not sit out more than 2 hours (1 hour if ambient temps are above 90°F / 32°C).
- Refrigeration: Store in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven until heated through, or microwave single portions until hot (cover loosely to retain moisture).
- Freezer: Freeze for up to 2–3 months. Best method: flash-freeze stuffed shells on a tray, then transfer to a freezer-safe container or wrap tightly. To bake from frozen, thaw overnight in the fridge, then bake covered for 30–40 minutes, removing foil for the last 10–15 minutes to brown.
Chef’s Advice
- Cheese choices matter: Whole-milk ricotta yields creamier texture; part-skim trims fat but can be slightly drier. If using part-skim, add a tablespoon of olive oil or an extra egg white to boost silkiness.
- Spinach prep: Squeeze out as much water as possible after cooking/thawing. Excess moisture makes the filling runny.
- Consistency cues: The filling should be pliable and slightly firm—if it’s watery, add 2–3 tablespoons of fine breadcrumbs or a little more parmesan to bind.
- Bake cues: The dish is done when sauce is bubbling and the top is lightly golden. If you see bubbling but the center seems cool, allow a few extra minutes, covered, to heat through.
- Serving tip: Let the baked dish rest 5–10 minutes. This helps the filling set so shells hold together when plated.
Creative Twists
- Vegan version: Replace ricotta with blended tofu or cashew “ricotta” (soaked cashews blended with lemon juice, nutritional yeast, garlic, and water). Use vegan mozzarella and omit the egg (add a tablespoon of chickpea flour or cornstarch for binding).
- Protein boost: Add cooked Italian sausage (crumbled and sautéed) or browned mushrooms to the ricotta filling for a meatier texture. For a leaner option, use ground turkey or chicken.
- Herb-forward: Stir fresh herbs into the filling—basil, parsley, and a touch of lemon zest brighten the dish.
- Mediterranean twist: Swap marinara for a chunky tomato-olive sauce and fold in sun-dried tomatoes and feta for tang.
- Gluten-free: Use gluten-free jumbo shells or substitute with rolled, blanched lasagna sheets cut into pieces for stuffing.
Recipe Q&A
Q: Can I make these ahead of time?
A: Yes—assemble, cover, and refrigerate for up to 24 hours before baking. For longer storage, freeze assembled shells for up to 2–3 months.
Q: What if my filling is too watery?
A: Drain spinach thoroughly and squeeze out excess moisture. Add 1–3 tablespoons of breadcrumbs or extra parmesan to bind the mixture.
Q: Can I skip the egg?
A: You can omit the egg, but the texture will be a bit looser. For binding without eggs, use 1–2 tablespoons of ricotta reserved or a small amount of plain breadcrumbs.
Q: How do I reheat frozen leftovers?
A: Thaw overnight in the fridge if possible. Reheat covered at 350°F (175°C) for 25–35 minutes until heated through; remove foil for the last 10 minutes to brown the top.
Conclusion
I hope this Spinach and Ricotta Stuffed Shells recipe inspires you to bake something warm and shareable—perfect for family nights, potlucks, or cozy solo dinners. If you want more inspiration or alternative versions to try, take a look at this flavorful version from Spinach and Ricotta Stuffed Shells – Fork Knife Swoon and a popular take on the dish at Spinach ricotta stuffed shells – RecipeTin Eats.
If you make these, I’d love to hear how they turn out—share photos, swaps you tried, or questions in the comments. Happy baking!
Print
Spinach and Ricotta Stuffed Shells
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting baking dish of spinach and ricotta stuffed shells, perfect for weeknight dinners and potlucks.
Ingredients
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 egg
- 1 jar marinara sauce (about 24 oz / 680 g)
- Salt and pepper to taste
- Italian seasoning (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, cooked spinach, half of the mozzarella cheese, parmesan cheese, egg, salt, pepper, and Italian seasoning if using.
- Stuff each cooked pasta shell with the cheese mixture.
- In a baking dish, spread a layer of marinara sauce on the bottom. Arrange stuffed shells in the dish and cover with remaining marinara sauce.
- Sprinkle the rest of the mozzarella cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Let cool slightly before serving. Enjoy your delicious Spinach and Ricotta Stuffed Shells!
Notes
For a crisper top, finish under the broiler for 1–2 minutes. Ensure the bake reaches an internal temp of 165°F (74°C).
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 900mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 100mg
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