Why You’ll Love This Recipe
These Spinach and Ricotta Stuffed Pasta Shells are the ultimate comfort food with a deliciously creamy filling and savory marinara sauce. The jumbo pasta shells are generously stuffed with a mixture of ricotta, spinach, and Parmesan, creating a rich and satisfying bite. Topped with melted mozzarella cheese and baked until golden, this dish is perfect for a family dinner, potluck, or a cozy weeknight meal. It’s simple to prepare, packed with flavor, and a guaranteed crowd-pleaser!
Ingredients
- 12 ounces jumbo pasta shells
- 15 ounces ricotta cheese
- 10 ounces frozen spinach, thawed and drained
- 1 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Pasta Shells:
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions, usually 9-11 minutes. Drain and set aside, allowing them to cool slightly.
- Prepare the Filling:
- In a large mixing bowl, combine the ricotta cheese, thawed and drained spinach, Parmesan cheese, and the egg. Mix until well combined, seasoning with a pinch of salt and pepper to taste.
- Assemble the Shells:
- Preheat your oven to 375°F (190°C).
- Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish.
- Carefully stuff each pasta shell with the ricotta and spinach mixture, placing each stuffed shell into the prepared baking dish.
- Top the Dish:
- Once all the shells are stuffed, pour the remaining marinara sauce over the top of the shells. Sprinkle the shredded mozzarella cheese evenly over the sauce.
- Bake:
- Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Serve:
- Let the dish rest for a few minutes before serving. Enjoy your delicious stuffed shells with a side of garlic bread or a simple salad!
Servings and Timing
- Servings: This recipe yields about 6 servings.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
Variations
- Meat Option: Add ground beef, turkey, or sausage to the ricotta mixture for a meatier version of stuffed shells. Brown the meat before mixing it with the cheese and spinach.
- Vegan Version: For a vegan option, substitute ricotta with a plant-based ricotta or cashew cream, and use vegan mozzarella and Parmesan.
- Extra Veggies: Add sautéed mushrooms, zucchini, or bell peppers to the ricotta mixture for extra flavor and nutrition.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce to the marinara sauce to give the dish a bit of heat.
Storage/Reheating
- Storage: Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
- Freezing: These stuffed shells freeze well. After assembling the dish, cover tightly with foil and freeze before baking. To bake from frozen, preheat the oven to 375°F (190°C) and bake for 50-55 minutes, removing the foil in the last 10-15 minutes to allow the cheese to melt.
- Reheating: Reheat in the microwave for 1-2 minutes, or in the oven at 350°F (175°C) for 15 minutes.
FAQs
Can I use fresh spinach instead of frozen spinach?
Yes, you can use fresh spinach! Simply sauté it in a little olive oil until wilted, then chop it finely and squeeze out any excess moisture before adding it to the ricotta mixture.
Can I use a different type of pasta instead of jumbo shells?
While jumbo shells are ideal for stuffing, you can use other large pasta types like manicotti or cannelloni if you prefer.
Can I make this recipe ahead of time?
Yes! You can assemble the stuffed shells a day in advance, cover, and refrigerate them until you’re ready to bake. Just bake them as instructed when you’re ready to serve.
Can I use homemade marinara sauce?
Absolutely! Homemade marinara sauce adds an extra layer of flavor and is a great option if you prefer to make your own sauce.
Can I freeze stuffed shells before baking them?
Yes, you can freeze the assembled shells before baking. Just cover tightly with foil and freeze. When ready to bake, either thaw in the refrigerator overnight or bake directly from frozen (just add extra baking time).
How do I prevent the shells from sticking together?
To prevent the shells from sticking together, make sure to stir them gently while cooking and rinse them with cold water after draining. This helps keep them separate before stuffing.
Can I use low-fat ricotta cheese?
Yes, you can use low-fat ricotta cheese if you’re looking for a lighter version of this dish. However, full-fat ricotta will give a creamier texture and richer flavor.
What can I serve with stuffed shells?
Stuffed shells pair wonderfully with a simple salad, garlic bread, or roasted vegetables for a complete meal.
Can I add herbs to the ricotta filling?
Yes, feel free to add herbs like basil, oregano, or parsley to the ricotta mixture for extra flavor.
How do I know when the stuffed shells are done baking?
The stuffed shells are done when the cheese is melted, bubbly, and slightly golden. You can also check that the edges of the shells are heated through.
Conclusion
These Spinach and Ricotta Stuffed Pasta Shells are a hearty and flavorful dish that’s perfect for any occasion. Whether you’re serving it for a family dinner, a gathering, or as a comforting weeknight meal, this dish is sure to satisfy everyone. With the creamy ricotta, flavorful spinach, and savory marinara sauce, it’s an easy and delicious way to enjoy a comforting pasta dish that everyone will love!
Print
Spinach and Ricotta Stuffed Shells
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
These Spinach and Ricotta Stuffed Pasta Shells are the ultimate comfort food. Jumbo pasta shells are filled with a creamy ricotta and spinach mixture, topped with marinara sauce and melted mozzarella cheese, then baked to perfection. Whether for a family dinner, potluck, or cozy weeknight meal, this dish is easy to prepare and packed with flavor, making it a guaranteed crowd-pleaser.
Ingredients
12 ounces jumbo pasta shells
15 ounces ricotta cheese
10 ounces frozen spinach, thawed and drained
1 cup grated Parmesan cheese
1 egg
2 cups marinara sauce
1 cup shredded mozzarella cheese
Instructions
-
Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions, usually 9-11 minutes. Drain and set aside to cool slightly. -
Prepare the Filling:
In a large mixing bowl, combine ricotta cheese, thawed and drained spinach, Parmesan cheese, and the egg. Mix until smooth, and season with a pinch of salt and pepper. -
Assemble the Shells:
Preheat the oven to 375°F (190°C).
Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish. Stuff each pasta shell with the ricotta and spinach mixture and place them in the baking dish. -
Top the Dish:
Pour the remaining marinara sauce over the stuffed shells. Sprinkle the shredded mozzarella cheese on top. -
Bake:
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and golden. -
Serve:
Let the dish rest for a few minutes before serving. Enjoy with a side of garlic bread or a simple salad!
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: These shells freeze well. Assemble and cover tightly with foil before freezing. To bake from frozen, preheat the oven to 375°F (190°C) and bake for 50-55 minutes, removing the foil in the last 10-15 minutes.
Sweetener Options: Use honey or agave syrup if you prefer a different sweetener.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
