Spinach and Ricotta Stuffed Shells – Cheesy Recipes for Dinner
Okay, I have to confess—there’s something downright magical about a pan full of stuffed shells bubbling hot from the oven. Imagine cozy evenings where the warm, cheesy aroma wraps around you like your favorite blanket. These spinach and ricotta stuffed shells? They are comfort food at its finest—creamy, cheesy, with just the right touch of green goodness peeking through. Whether you’re feeding a crowd or just craving a hearty meal to curl up with, this recipe hits all the right notes. Plus, it’s easier than you think—so let’s dive into this deliciousness together!
Quick Facts
- Yield: Serves 6
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
Ingredients
For the Main Dish:
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 (10-ounce) package frozen chopped spinach, thawed and drained well
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
For the Sauce / Garnish (if applicable):
- 3 cups marinara sauce (store-bought or homemade)
- Fresh basil or parsley, for garnish (optional)
How I Make It
Step 1:
First things first: bring a large pot of salted water to a boil and cook the jumbo pasta shells until they’re just al dente, about 8 minutes. You want them tender but still firm enough to hold their shape when stuffed. Drain them carefully and lay them flat on a baking sheet to cool so they don’t stick together.
Step 2:
Next, in a large bowl, mix the ricotta, half the mozzarella, half the Parmesan, thawed spinach, egg, minced garlic, and Italian seasoning. Season with salt and pepper—you want that filling flavorful and creamy but not too salty because the cheeses add salt naturally.
Step 3:
Now comes the fun part: carefully spoon or pipe the ricotta-spinach mixture into each shell. Don’t be shy—stuff them generously but gently to avoid tearing the pasta. Arrange the filled shells snugly in a baking dish spread with half the marinara sauce at the bottom.
Step 4:
Pour the remaining marinara sauce over the stuffed shells, then sprinkle with the remaining mozzarella and Parmesan cheeses. This layer of cheese will melt beautifully and create a golden, bubbly crust on top.
Step 5:
Cover the dish with foil (to keep the cheese from burning) and bake at 375°F for 25 minutes. Then remove the foil and bake for another 10 minutes to get that perfect cheesy finish with bubbling sauce.
Step 6:
Let the dish cool for about 5 minutes once out of the oven—that way, the filling sets slightly and the shells won’t fall apart when you serve. Garnish with fresh basil or parsley if you want a pop of color and an herby brightness.
Variations & Tips
- Swap spinach for kale or chard for a different leafy green flavor.
- Add cooked Italian sausage or ground turkey to the filling for extra protein.
- Use cottage cheese instead of ricotta if you prefer a lighter texture.
- If shells are tearing, try piping the filling using a zip-top bag with the corner snipped off.
- Make it ahead: assemble, cover tightly, and refrigerate overnight before baking.
- Feel free to add red pepper flakes for a kick of spice in the filling.
How I Like to Serve It
I love serving these stuffed shells alongside a crisp Caesar salad and some garlic bread to soak up all that saucy goodness. It’s a wonderful dish for chilly weeknights or casual weekend dinners with friends. When busy weeknights hit, this recipe’s leftovers reheat beautifully, making lunch the next day just as satisfying.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes or until heated through.
Closing: Trust me, once you try these spinach and ricotta stuffed shells, you’ll understand why they’re a cheesy, comforting classic everyone loves!