If you’re searching for a comforting yet impressive dish that’s bursting with flavor and just the right hint of indulgence, this Spinach and Ricotta Stuffed Shells Recipe is going to be your new go-to. Picture tender jumbo pasta shells generously stuffed with a creamy blend of ricotta, spinach, and parmesan, all nestled in a rich marinara sauce and topped with gooey melted mozzarella. It’s the kind of meal that feels homemade and special, perfect for cozy family dinners or when you want to wow friends with Italian-inspired magic that’s surprisingly simple to make.
Ingredients You’ll Need
The beauty of this dish lies in its straightforward yet thoughtful ingredients. Each one plays a crucial role, from the tender jumbo shells that cradling the filling, to the fresh flavors of spinach and the luscious creaminess of ricotta cheese, all coming together to create a harmonious plate that’s as delicious as it is colorful.
- 24 uncooked jumbo shells: The perfect size for stuffing; be sure to cook them just shy of al dente so they hold their shape.
- 1 (24 ounce) jar marinara sauce: Provides a tangy, savory base that keeps everything moist and flavorful.
- 16 ounces frozen spinach (thawed): Adds vibrant green color and a mild, earthy taste; make sure to squeeze out excess water.
- 15 ounces ricotta cheese: Creates a creamy, rich filling that balances the spinach perfectly.
- 1 cup freshly grated parmesan cheese: Offers a sharp, nutty flavor that deepens the filling’s complexity.
- 1 egg: Acts as a binder to keep the cheesy filling together inside each shell.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- Pepper (to taste): Adds a gentle kick that brightens the dish.
- 1/2 teaspoon Italian seasoning: Infuses the filling with fragrant herbs like oregano and basil for authentic taste.
- 1/2 teaspoon garlic powder: Lends subtle depth and warmth.
- 2 cups shredded mozzarella cheese: Melts beautifully on top, creating that irresistible golden crust.
- Fresh basil and/or chopped parsley (optional): Adds a fresh herbal finish that’s as pretty as it is tasty.
How to Make Spinach and Ricotta Stuffed Shells Recipe
Step 1: Prepare Your Oven
Start by preheating your oven to 375 degrees Fahrenheit and position the rack in the top third of the oven. This setup ensures a perfect bake and a beautifully browned cheese topping later.
Step 2: Cook the Jumbo Shells
Bring a large pot of salted water to a boil, then add the jumbo shells. Boil them for one minute less than the package instructions suggest. This slight undercooking will help the shells hold their shape and not turn mushy when filled and baked. Drain carefully and set aside in a colander.
Step 3: Prepare the Sauce Base
Pour your marinara sauce into the bottom of a 9×13-inch casserole dish and spread it evenly. This flavorful tomato layer will keep everything moist during baking and infuse the shells with tangy goodness.
Step 4: Make the Ricotta and Spinach Filling
While the pasta cooks, thoroughly thaw your frozen spinach and squeeze out all excess moisture—this prevents sogginess. In a bowl, combine the spinach with ricotta, parmesan, egg, salt, pepper, Italian seasoning, and garlic powder. Mix gently but thoroughly until everything is uniformly blended into a creamy filling.
Step 5: Stuff the Shells
Using a small spoon, carefully fill each cooked shell with the cheese and spinach mixture. One by one, place the filled shells seam side up into the marinara sauce in your casserole dish, arranging them close but not crowded.
Step 6: Add the Mozzarella and Cover
Sprinkle the shredded mozzarella cheese generously over the top of the stuffed shells. Then, cover the entire dish tightly with foil to ensure even cooking and to lock in moisture while baking.
Step 7: Bake to Perfection
Bake the casserole for 30 minutes. Afterward, remove the foil and switch your oven setting to broil. Keep a close eye as you broil just a few minutes until the mozzarella turns beautifully golden and bubbly—this finishing touch adds irresistible texture and flavor.
Step 8: Serve and Enjoy!
Serve your Spinach and Ricotta Stuffed Shells Recipe immediately. Feel free to season with a little extra salt and pepper if desired, and sprinkle fresh chopped basil or parsley on top to add a vibrant herbal note and beautiful color contrast.
How to Serve Spinach and Ricotta Stuffed Shells Recipe
Garnishes
A simple garnish of fresh basil leaves or chopped parsley adds a lovely touch of green and brightens the dish with fresh herbal aromas. You can even drizzle a little extra virgin olive oil for a glossy finish that tastes divine.
Side Dishes
This hearty dish pairs wonderfully with a crisp green salad tossed with a light vinaigrette to cut through the richness. Garlic bread or a warm baguette is perfect for soaking up those delicious marinara juices left in the dish.
Creative Ways to Present
Consider baking individual portions in small ramekins for elegant single servings at dinner parties. You can also sprinkle some toasted pine nuts or crushed red pepper flakes on top before baking for added texture and a subtle kick.
Make Ahead and Storage
Storing Leftovers
Allow your stuffed shells to cool completely before transferring leftovers to an airtight container. Stored in the refrigerator, they’ll keep well for up to 3 days, making a fantastic lunch or dinner option.
Freezing
If you want to prepare in advance, this Spinach and Ricotta Stuffed Shells Recipe freezes beautifully. Freeze the fully assembled but unbaked casserole tightly wrapped in plastic wrap and foil. It can be stored for up to 3 months. When ready, bake from frozen, adding extra time as needed.
Reheating
Reheat leftover stuffed shells in the oven at 350 degrees Fahrenheit until warmed through, about 20 minutes. Alternatively, microwave individual portions covered with a damp paper towel to keep the shells moist.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, sauté it lightly until wilted, then drain and chop before adding to the ricotta mixture. This will give you a fresher flavor and a nice texture in your filling.
What can I substitute for ricotta cheese?
If you don’t have ricotta on hand, cottage cheese blended until smooth can be a great substitute. For an even creamier filling, mixing with a bit of cream cheese works well too.
Is this recipe suitable for freezing?
Yes, the Spinach and Ricotta Stuffed Shells Recipe freezes well either before or after baking. Just be sure to wrap the casserole tightly to prevent freezer burn and thaw completely before reheating if frozen baked.
Can I make this recipe vegetarian?
This recipe is naturally vegetarian, containing no meat or animal-based broths, making it perfect for meatless dinners without compromising on flavor or heartiness.
How can I make the dish gluten-free?
Simply swap the jumbo pasta shells with a gluten-free alternative. Many stores offer gluten-free jumbo shells or you can try large gluten-free pasta tubes. Make sure to check the cooking instructions as they may vary.
Final Thoughts
There is something truly heartwarming about a plate full of these Spinach and Ricotta Stuffed Shells Recipe. From the creamy, savory filling to the bubbling mozzarella topping, every bite feels like a little celebration of simple yet bold flavors. Don’t hesitate to give this recipe a try — it’s a delicious way to bring comfort and joy to your table with minimal fuss and maximum deliciousness.
Print
Spinach and Ricotta Stuffed Shells Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Spinach and Ricotta Stuffed Shells are a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a creamy mixture of ricotta cheese, spinach, parmesan, and seasonings. Baked in marinara sauce and topped with melted mozzarella, this recipe is perfect for a family dinner or special occasion.
Ingredients
Pasta Shells
- 24 uncooked jumbo shells
Marinara Sauce
- 1 (24 ounce) jar marinara sauce
Filling
- 16 ounces frozen spinach (thawed and water squeezed out)
- 15 ounces ricotta cheese
- 1 cup freshly grated parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- Pepper, to taste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
Topping
- 2 cups shredded mozzarella cheese
Garnish (optional)
- Fresh basil and/or chopped parsley, to taste
Instructions
- Preheat the oven: Set your oven to 375°F and position the rack in the top third of the oven for even baking and broiling.
- Cook the shells: Boil a large pot of salted water and cook the jumbo shells for 1 minute less than the time specified on the package instructions. Drain and set aside in a colander until needed to prevent sticking.
- Prepare the baking dish: Spread the entire jar of marinara sauce evenly in the bottom of a 9×13-inch casserole dish to create a flavorful base for the stuffed shells.
- Make the filling: In a bowl, combine the thawed and thoroughly drained spinach with ricotta cheese, grated parmesan, egg, salt, pepper, Italian seasoning, and garlic powder. Mix well until all ingredients are fully incorporated.
- Stuff the shells: Using a small spoon, fill each cooked shell with the spinach and ricotta mixture, then arrange them individually in the marinara-lined casserole dish.
- Top with cheese: Sprinkle the shredded mozzarella cheese evenly over the stuffed shells. Cover the casserole dish tightly with foil to retain moisture during baking.
- Bake and broil: Bake the covered dish for 30 minutes at 375°F. After baking, remove the foil and broil the shells for a few minutes to brown the mozzarella cheese, watching closely to prevent burning.
- Serve: Remove from the oven and serve immediately. Season with extra salt and pepper as desired and garnish with fresh basil and/or chopped parsley for added freshness and flavor.
Notes
- Ensure to squeeze out all excess water from the thawed spinach to prevent a watery filling.
- Cooking pasta shells slightly less than package instructions ensures they don’t become mushy during baking.
- Keep an eye on the shells while broiling as the cheese can brown quickly and potentially burn.
- Fresh herbs like basil or parsley add a lovely fresh flavor and make a beautiful garnish but are optional.
- Use fresh-grated parmesan for best flavor and texture in the filling.
