Spinach and Ricotta Stuffed Shells are the ultimate comfort food with an elegant twist. These jumbo pasta shells filled with a creamy blend of ricotta, spinach, and herbs then baked in a savory marinara sauce create a dish that’s both impressive and satisfying. The contrast between the tender pasta, creamy filling, and tangy sauce makes every bite a perfect harmony of flavors and textures.
Whether you’re hosting a dinner party or simply craving a homemade Italian meal, these stuffed shells deliver restaurant-quality taste with surprisingly little effort. The dish comes together in just 45 minutes but tastes like it’s been simmering all day – the perfect solution for busy weeknights when you want something special without spending hours in the kitchen.
Why You’ll Love This
- Make-ahead friendly – assemble everything up to 24 hours before baking
- Balanced meal in one dish with protein, vegetables, and carbs
- Vegetarian main course that satisfies even dedicated meat-eaters
- Freezes beautifully for future meals
- Customizable with your favorite herbs, cheeses, and sauce variations
Ingredients
- 12 ounces jumbo pasta shells
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, chopped
- 1 jar (24 ounces) marinara sauce
- Salt and freshly ground pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat your oven to 375°F (190°C). Cook the jumbo shells in boiling water following package directions. Drain and let them cool enough to handle.
- Mix ricotta, mozzarella, Parmesan, egg, and chopped spinach in a bowl. Season with salt and pepper until it tastes just right.
- Pour half the marinara sauce into your baking dish. Fill each shell with a generous scoop of the cheese mixture and place them in the dish. Top with remaining sauce.
- Cover the dish with foil and bake for 30 minutes. Uncover and bake 10 minutes more until bubbling and the cheese is melty. Top with fresh basil before serving.
Tips & Variations
- Cook a few extra shells in case some tear during boiling
- For a meatier version, add 1/2 pound of cooked Italian sausage to the filling
- Substitute cottage cheese for ricotta if you prefer a lighter texture
- Use fresh spinach instead of frozen – just sauté 1 pound until wilted, cool, and chop
- Add a pinch of red pepper flakes to the filling for a subtle heat
- Try different cheeses like fontina, provolone, or smoked mozzarella for unique flavor profiles
Serving Suggestions
These stuffed shells pair perfectly with a simple green salad dressed with lemon vinaigrette and a side of warm, crusty garlic bread. The brightness of the salad cuts through the richness of the pasta, while the bread is perfect for soaking up every last bit of sauce.
For a complete Italian feast, serve alongside roasted vegetables like zucchini, bell peppers, and eggplant tossed with olive oil, garlic, and herbs. A glass of medium-bodied red wine like Chianti or Montepulciano complements the flavors beautifully.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Freeze unbaked stuffed shells individually on a baking sheet, then transfer to a freezer bag for up to 3 months
- When reheating, add a splash of water or extra sauce to prevent drying out
- The filling should be thick enough to hold its shape but still moist – if too dry, add a tablespoon of olive oil
FAQs
Can I make this dish ahead of time?
Yes! Assemble the entire dish up to 24 hours in advance, cover and refrigerate. Add 10-15 minutes to the baking time if cooking straight from the refrigerator.
Can I use fresh spinach instead of frozen?
Absolutely. Sauté about 1 pound of fresh spinach until wilted, let it cool, then chop and squeeze out excess moisture before adding to the filling.
My shells keep tearing when I fill them. Any tips?
Make sure not to overcook the shells – they should be just al dente. Also, let them cool slightly before handling, and fill them using a small spoon rather than forcing the filling in.
Can I make this recipe gluten-free?
Yes, simply substitute the jumbo shells with gluten-free jumbo shells or large gluten-free pasta tubes. Just be sure to adjust cooking time according to package directions as gluten-free pasta often cooks differently.
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