Spinach and Ricotta Stuffed Shells

Spinach and ricotta stuffed shells are my answer when I crave a cozy Italian dinner but want something manageable on a weeknight. The soft pasta cradles a creamy tangy filling while the whole pan bakes under bubbly marinara and cheese. It is simple, deeply satisfying and always rewards you with generous leftovers.

I first learned to make these for a vegetarian cousin’s birthday and now they are a staple for Sunday suppers. The aroma of bubbling marinara instantly brings everyone to the kitchen.

Ingredients

• Jumbo pasta shells: They hold the filling beautifully. Look for shells with no cracks
• Ricotta cheese: Choose a creamy full fat brand for the silkiest result
• Mozzarella cheese: Shredded for that supreme melt. Use part of it in the filling and the rest on top
• Parmesan cheese: Adds salty depth. Grate fresh for more flavor
• Egg: Binds the cheese mixture so the filling stays pillowy not runny
• Fresh spinach: For the best flavor and color. Chop before cooking. If using frozen spinach squeeze out all moisture
• Garlic: Finely minced for aromatic punch
• Marinara sauce: Use good quality jarred or homemade for brightness
• Olive oil: Helps wilt the spinach and carries flavor
• Italian seasoning: Adds that classic herbal savory note
• Salt and freshly ground black pepper: Taste and adjust as you mix
• Fresh basil leaves: For finishing if you like. Choose leaves without blemishes

Step-by-Step Instructions

Cook the Pasta Shells:

Boil the pasta shells in well salted water following the package directions until al dente. Usually this takes about eight to ten minutes. Drain the shells gently and lay them on a plate so they do not stick

Make the Filling:

In a large bowl mix the ricotta half the mozzarella all the Parmesan and the egg. Stir until everything is smooth and combined. Separately heat the olive oil in a skillet over medium. Cook the garlic until just fragrant about thirty seconds. Add the spinach and stir until wilted for two or three minutes. Let cool slightly before mixing into the ricotta filling. Season with Italian seasoning salt and pepper. Taste the mix to make sure you like the seasoning level

Stuff and Arrange the Shells:

Preheat your oven to three hundred seventy five degrees Fahrenheit. Spread one cup of marinara sauce into a nine by thirteen inch baking dish. Fill each cooled pasta shell with about two tablespoons of the cheese and spinach mixture. Nestle the filled shells open side up into your prepared dish

Top and Bake:

Spoon the rest of the marinara evenly over the shells. Sprinkle with remaining mozzarella. Cover the dish tightly with foil and bake for twenty minutes. Remove the foil and bake for an extra ten minutes until the cheese is melted and the sauce bubbles. Let it rest a few minutes before serving

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My personal favorite touch is using extra fresh basil I love tearing it over the hot pan right before serving—it is the scent of summer and the bright green looks so inviting My little niece calls this the “cheese boat dinner” and asks for it every holiday

Storage Tips

Once baked let the shells cool completely before covering the dish tightly and refrigerating Leftovers stay fresh for three days Reheat individual servings covered in the oven or microwave for best texture You can also freeze the unbaked stuffed shells Freeze in the baking dish well wrapped then thaw overnight before baking as usual

Ingredient Substitutions

Want to change up the filling Try adding chopped sautéed mushrooms for earthiness or stir in finely chopped sun dried tomatoes for tang You can switch out the mozzarella for fontina or provolone for a different cheesy pull If you are out of ricotta cottage cheese can work in a pinch just drain it well

Serving Suggestions

Serve these stuffed shells right out of the oven with a side salad and garlic bread A crisp Caesar or simple arugula salad pairs well You can double the recipe for a potluck or serve alongside roasted vegetables for an even heartier meal

Cultural Note

Stuffed pasta shells are a comforting Italian American dish inspired by classic Italian recipes like cannelloni and manicotti The combination of rich ricotta and spinach honors the timeless tradition of folding greens into cheese for pasta bakes It has become a beloved mainstay at family gatherings because of its crowd pleasing flavor and easy assembly

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, thawed and well-drained frozen spinach can easily replace fresh. Squeeze out extra moisture for the best filling texture.

→ How do I prevent the shells from breaking?

Boil jumbo shells just until al dente, then cool slightly before filling. Handle gently to avoid tearing.

→ Can these stuffed shells be prepared ahead?

Absolutely. Fill and arrange the shells in the baking dish, cover, and refrigerate up to a day ahead or freeze for longer storage.

→ What can I add to customize the filling?

Try mixing in sautéed mushrooms, sun-dried tomatoes, or fresh herbs like basil or parsley for extra flavor.

→ Is it possible to use a different cheese blend?

Yes, feel free to swap or add cheeses such as fontina or provolone to the filling or topping for a unique twist.