Spinach and Ricotta Stuffed Shells have basically saved my weeknight dinners more times than I can count. You know when you’re tired and tempted to just eat toast or cereal?
Well, this is my “real meal” strategy that’s actually easier than wrangling together five separate side dishes. So, if you’re craving comfort food but want to avoid that “ugh, too complicated” feeling, give this a try.
Spinach and Ricotta Stuffed Shells
Plus, if you’re already into creamy pasta vibes, you’ll probably also like this delicious creamy mushroom and spinach stuffed chicken idea for your next meal.
Why this recipe works
I’m not exaggerating when I say this dish feels like something you’d pay $20 for at a five-star restaurant, but without all the hoopla. The secret sauce is honestly the combo of spinach and ricotta stuffed shells.
It just hits the “oh yeah” factor with every creamy, cheesy bite. No fancy ingredients. Nothing you can’t say at the grocery counter without butchering the pronunciation.
You got that gentle stretch from the cheese and the earthy goodness from the spinach. And if you’re a fan of meal prepping, these shells stay beautiful for leftovers. Even after a couple of days, you’ll still want seconds (or thirds, not that I’m counting).
The filling never turns weird or grainy. Honestly, it might even taste better the next day? There’s a warmth and hug feeling you can’t bottle. Also, clean up isn’t a total mess. Simple, cozy, satisfying. Try it once, and you’ll keep it in your rotation.
“These stuffed shells are a new family favorite. Even my picky eater asked for seconds. I love how comforting but still light the filling tastes.”
Spinach and Ricotta Stuffed Shells
Ingredient notes
Okay, I’ll keep this casual, but here’s what you need to gather before you get started with these spinach and ricotta stuffed shells. First, those big pasta shells. You know, the ones that look too big but puff up just right after boiling.
You want ricotta cheese (full-fat, if you ask me—life’s too short). Frozen or fresh spinach is fine, actually. Frozen saves time and you’ll barely know the difference. Mozzarella and Parmesan make everything melty and a little salty. Garlic. Don’t skimp.
Jarred marinara is totally okay, or use your own if you’re feeling extra. An egg is what helps keep the cheese held together in the shell, but honestly, I’ve forgotten it before and no one’s noticed.
Grab a bit of salt, pepper, maybe a pinch of Italian herbs if you’re feeling wild. You can riff on cheese types if you’re cleaning out the fridge. Nothing needs to be measured out with total precision. It’s a relaxed recipe.
Spinach and Ricotta Stuffed Shells
Here’s how to make it
First, get those pasta shells boiling. Don’t cook them all the way—stop before they’re floppy so they don’t fall apart later. While those cool, mix your ricotta, mozzarella, Parmesan, egg, thawed (and squeezed dry!) spinach, and seasoning in a bowl.
Preheat your oven. Grab a baking dish. Spread some marinara on the bottom so the pasta doesn’t stick. Now stuff each shell with your cheesy spinach mix. Use a teaspoon or your hands—it’s a little messy but kind of fun.
Line up the shells in your dish, smother them with more marinara, then top with cheese. Bake until bubbly and golden on top. That’s honestly all there is to it. Serve hot and, if you’re like me, with extra sauce poured over the top.
Spinach and Ricotta Stuffed Shells
Chef’s Guide: Expert Tips
If you’ve ever had shells fall apart, try using a spoon to gently fill them, holding the shell in your palm. Don’t overboil the pasta. Drain them and toss with a little oil if you’re moving slowly—otherwise, they’ll stick together and just make you mad.
Want extra flavor? Garlic powder or nutmeg in the filling brings out the taste, but don’t use too much or there’s no going back. Save a bit of your pasta water in case the sauce feels thick. Also, cover with foil at first, remove it at the last 10 minutes to crisp up the cheese.
Kids love this recipe, I swear, especially if you let them stuff the shells. Sure, it gets messy, but that’s half the fun.
Spinach and Ricotta Stuffed Shells
Substitutions & Variations
Vegetarian? Great, you’re already set. Want more protein? Stir in diced chicken or crumbled Italian sausage to the stuffing. You can use kale if that’s what’s wilting in the fridge—just chop it super fine.
I’ve even swapped in cottage cheese for ricotta in a pinch. Is it the same? No. But will your guests notice while chatting over wine? Doubtful.
Try using different sauces too, like a blush tomato-cream or a simple brown butter if you’re feeling extra . . . well, “fancy” is relative, right?
Serve with:
- A fast garlic bread straight from the bakery (or frozen, trust me, no judgment)
- Crisp green salad with lots of vinaigrette
- A glass of cheap red wine, iced tea, or heck, a soda if you want
- Leftover shells make a fantastic next-day lunch, just zap and go
Spinach and Ricotta Stuffed Shells
Alright, you’ve got all you need to make your own spinach and ricotta stuffed shells like a pro (promise, it’s way easier than you think).
If you can boil water, you can pull this off. Trust me, it’s so chill and really forgiving if you mess up here and there—your family or roommates will just be pumped you cooked for them. The comforting flavors and bubbly cheese sort of “erase” any little flaws, in my wildly nonprofessional opinion.
If you love experimenting, I also recommend checking out recipes like these Spinach and Ricotta Stuffed Shells – Fork Knife Swoon for more fun twists. And while you’re at it, peep ideas for sun-dried tomato and feta stuffed french toast or even try baking some gingerbread scones to round out your next kitchen adventure.
Spinach and Ricotta Stuffed Shells
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Spinach and Ricotta Stuffed Shells
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Comforting and creamy spinach and ricotta stuffed shells that are easy to prepare and perfect for weeknight dinners.
Ingredients
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 large egg
- 2 cups fresh or frozen spinach, thawed and squeezed dry
- 2 cups marinara sauce
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
- Italian herbs (optional)
- Olive oil (for tossing pasta)
Instructions
- Boil the pasta shells in salted water until al dente, then drain and set aside.
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together ricotta, mozzarella, Parmesan, egg, spinach, garlic, salt, pepper, and Italian herbs.
- Spread some marinara sauce in the bottom of a baking dish.
- Stuff each pasta shell with the cheese-spinach mixture and place in the baking dish.
- Pour remaining marinara sauce over the stuffed shells and sprinkle with more cheese.
- Bake for 25-30 minutes, until bubbly and golden on top.
- Serve hot, optionally with extra sauce poured over each serving.
Notes
Feel free to experiment with different cheese types or add cooked chicken for extra protein. Leftovers make a great next-day lunch!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg