Spinach and Ricotta Stuffed Shells

Discovering a Cozy Italian Classic

Have you ever tasted a dish that feels like a warm hug? Spinach and Ricotta Stuffed Shells deliver just that! With their creamy filling enveloped in tender shells and smothered in sauce, these beauties are quick to make and are sure to impress. It’s the ultimate comfort food that’ll make your taste buds sing and have everyone asking for seconds!

Why You’ll Love This Recipe

Simplicity meets deliciousness in this dish. Here’s why you should whip these up tonight:

• Easy Cleanup: Everything bakes in just one dish—who doesn’t love that? Less time scrubbing, more time devouring!
• Family-Friendly: Even the picky eaters at your table will be begging for more. Trust me, nothing says “I love you” like pasta and cheese.
• Budget-Friendly: Most of these ingredients are kitchen staples. This is a heartwarming meal that won’t break the bank!

Ingredients

You don’t need fancy stuff — just these basics!

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup spinach, chopped
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 egg
• 2 cups marinara sauce
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Fresh basil for garnish (optional)

Directions

1. Preheat the oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, chopped spinach, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper.
4. Fill each pasta shell with a generous amount of the ricotta mixture.
5. Spread half of the marinara sauce on the bottom of a baking dish. Place the stuffed shells in the dish and cover with the remaining marinara sauce.
6. Sprinkle the remaining mozzarella cheese on top.
7. Cover with foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
9. Garnish with fresh basil if desired and serve warm.

How to Make Spinach and Ricotta Stuffed Shells (Overview)

Making Spinach and Ricotta Stuffed Shells is as easy as 1-2-3! First, boil those jumbo shells until they’re just right. Then, mix up a creamy, cheesy filling that’ll have you swooning. Finally, assemble everything in a baking dish, and pop it in the oven. Pro tip: Don’t skip toasting the garlic— it makes all the difference!

How to Serve Spinach and Ricotta Stuffed Shells

Now, how to plate this masterpiece? Serve these shells topped with more marinara sauce and a sprinkle of fresh basil for a pop of color. The rich red sauce against the creamy cheese and vibrant greens looks simply gorgeous! Pair with a side salad and some crusty garlic bread for the ultimate Italian feast. Can you smell it already? 😍

How to Store Spinach and Ricotta Stuffed Shells

Want to whip these up ahead of time? They keep well! Store cooked shells in the fridge for up to 3 days or freeze them for up to 3 months—perfect for those busy weeknights! When you’re ready to enjoy, just reheat in the oven until warmed through. Easy peasy!

Tips to Make Spinach and Ricotta Stuffed Shells

• Cook pasta just right: Don’t overcook the shells; al dente makes filling them easier!
• Mix it up: Swap half the ricotta for cottage cheese for a different texture.
• Herbs & spices: Add a pinch of nutmeg or Italian seasoning to the cheese mixture for extra flavor.
• Make it cheesy: For an even gooier experience, throw in some shredded provolone!

Variation

Feeling adventurous? Try adding sautéed mushrooms or roasted red peppers to the filling for a flavor twist. Or make it vegan by substituting ricotta for a blend of blended tofu and nutritional yeast. The options are endless!

FAQs

1. Can I make this recipe ahead of time?
Absolutely! Assemble everything and store it in the fridge for up to a day before baking.

2. Can I freeze the stuffed shells?
Yes! They freeze beautifully. Just thaw overnight in the fridge before baking.

3. What can I substitute for ricotta cheese?
Cottage cheese works in a pinch or try a dairy-free alternative like blended silken tofu.

📌 Pin this recipe for your next cozy dinner night!

Spinach and Ricotta Stuffed Shells

Enjoy a cozy Italian classic with these creamy Spinach and Ricotta Stuffed Shells, a family-friendly dish that's easy to prepare and budget-friendly.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

Pasta and Filling

• 20 pieces jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup spinach, chopped
• 1 cup mozzarella cheese, shredded divided
• 1/2 cup Parmesan cheese, grated
• 1 piece egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste salt and pepper

Sauce and Toppings

• 2 cups marinara sauce divided
• Fresh basil for garnish (optional)

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, chopped spinach, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper.

Assembly and Baking

1. Fill each pasta shell with a generous amount of the ricotta mixture.
2. Spread half of the marinara sauce on the bottom of a baking dish. Place the stuffed shells in the dish and cover with the remaining marinara sauce.
3. Sprinkle the remaining mozzarella cheese on top.
4. Cover with foil and bake for 25 minutes.
5. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
6. Garnish with fresh basil if desired and serve warm.

Notes

Storage Tips: Store cooked shells in the fridge for up to 3 days or freeze them for up to 3 months. Reheat in the oven until warmed through.