Easy Spinach and Ricotta Stuffed Shells
Description:
These Easy Spinach and Ricotta Stuffed Shells are a comforting, Italian-inspired classic — perfectly cooked pasta shells filled with a creamy mixture of ricotta, spinach, and Parmesan cheese, baked in a rich tomato sauce and topped with melty mozzarella. It’s cozy, flavorful, and surprisingly easy to prepare — ideal for a hearty weeknight dinner or a crowd-pleasing weekend meal.
Time Overview
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Serves: 4–6 people
Ingredients:
For the Fillin
20–25 jumbo pasta shells
2 cups ricotta cheese
1 ½ cups cooked spinach (fresh or frozen, squeezed dry and chopped)
½ cup grated Parmesan cheese
1 cup shredded mozzarella (reserve ½ for topping)
1 large egg
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
¼ tsp nutmeg (optional, but enhances flavor)
For the Sauce
2 cups marinara sauce (store-bought or homemade)
1 tbsp olive oil
½ tsp dried basil or Italian seasoning
¼ tsp chili flakes (optional, for mild heat)
Remaining ½ cup mozzarella
Fresh basil or parsley (for garnish)
Instructions:
Cook the Pasta Shells
Bring a large pot of salted water to a boil.
Add the jumbo shells and cook for 1–2 minutes less than package directions (they’ll finish cooking in the oven).
Drain and lay them out on a tray to cool slightly, so they don’t stick. Make the Filling
In a large bowl, combine ricotta, cooked spin
ach, Parmesan, half of the mozzarella, egg, garlic, salt, pepper, and nutmeg.
Mix well until the filling is creamy and evenly combined.
Prepare the Sauce
Heat olive oil in a pan over medium heat.
Add marinara sauce, basil, and chili flakes.
Simmer for 3–4 minutes to enhance the flavor.
Spread half of this sauce on the bottom of a baking dish.
Stuff the Shells
Spoon about 2 tablespoons of the ricotta-spinach mixture into each shell.
Arrange the stuffed shells in the baking dish over the sauce.
Assemble and Bake
Pour the remaining sauce over the top of the stuffed shells.
Sprinkle with the remaining mozzarella cheese.
Cover with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.
Remove the foil and bake for another 10 minutes, until the cheese is bubbly and slightly golden.
Serve
Let the dish rest for 5 minutes before serving.
Garnish with fresh basil or parsley and enjoy warm with garlic bread or a fresh salad.
If your ricotta is too watery, drain it using a fine mesh sieve or cheesecloth before mixing.
Mix in a few tablespoons of pesto or sun-dried tomatoes for a twis Assemble the shells, cover tightly, and refrigerate up to 24 hours before baking.
Frequently Asked Questions
Can I use frozen spinach?
Yes! Just thaw it completely and squeeze out all the excess moisture before mixing it with ricotta.
What can I substitute for ricotta cheese?
You can use cottage cheese or cream cheese for a similar texture. Blend cottage cheese for a smoother consistency.
Can I freeze the stuffed shells?
Absolutely. Assemble the dish, cover tightly, and freeze before baking. When ready, bake directly from frozen for about 45–50 minutes, covering with foil.
How do I make it more flavorful?
Add sautéed onions, Italian herbs, or a sprinkle of crushed red pepper in the filling for extra depth of flavor.
What can I serve with stuffed shells?These pair perfectly with garlic bread, Caesar salad, or roasted vegetables for a complete meal