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To make delicious spinach ricotta stuffed shells, gather the following ingredients: - 20 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, plus ½ cup for topping - ¼ cup grated Parmesan cheese - 1 egg, lightly beaten - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 cups marinara sauce (store-bought or homemade) - Fresh basil leaves for garnish (optional) Each ingredient plays a key role in the flavor and texture of the dish. The jumbo pasta shells serve as a perfect pocket for the creamy spinach and cheese filling. Fresh spinach adds vibrancy and nutrients. Ricotta cheese provides a rich base, while mozzarella and Parmesan bring that lovely cheesy goodness. The egg helps bind everything together, giving the filling a smooth texture. Garlic and Italian seasoning enhance the overall flavor. Marinara sauce adds moisture and zest. Feel free to customize the ingredients based on what you have on hand. For example, you can use different kinds of cheese or add herbs you enjoy. Always choose fresh ingredients when possible for the best results. {{ingredient_image_1}} 1. Preheat the oven: Start by setting your oven to 375°F (190°C). This will help the shells bake evenly. 2. Cook the pasta shells: Boil a pot of water and cook 20 jumbo pasta shells until they are al dente. This usually takes around 10-12 minutes. Once done, drain them and set aside to cool slightly. 3. Sauté garlic and spinach: In a large skillet, heat a bit of oil over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute, until fragrant. Next, add 2 cups of chopped spinach and cook until it wilts, which takes about 2-3 minutes. Remove from the heat and let it cool slightly. 1. Combine cheese mixture: In a large mixing bowl, combine 1 cup of ricotta cheese, 1 cup of shredded mozzarella cheese, and ¼ cup of grated Parmesan cheese. Add 1 lightly beaten egg, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. Mix until smooth. 2. Fold in spinach: Once the spinach has cooled, stir it gently into the cheese mixture until it is evenly combined. 3. Stuff the pasta shells: Take each cooled pasta shell and fill it with about 2 tablespoons of the spinach and cheese mixture. Place each stuffed shell in a 9x13 inch baking dish, open side up. 1. Layer marinara sauce in the baking dish: Spread 1 cup of marinara sauce on the bottom of your baking dish. This keeps the shells moist while baking. 2. Arrange stuffed shells: Carefully place the stuffed shells in the dish, making sure they are close but not touching. 3. Bake and serve: Pour the remaining marinara sauce over the stuffed shells. Top them with an extra ½ cup of mozzarella cheese. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden. Let them cool for a few minutes before serving. To make great stuffed shells, follow these easy tips. First, cook the pasta shells until they are al dente. If they are too soft, they will break when you stuff them. Check the package for cooking time. Next, always choose fresh spinach when you can. Fresh spinach tastes better and has a nice texture. If you use frozen spinach, make sure to squeeze out the water after cooking. This keeps your filling from becoming soggy. You can mix it up with different cheeses. For a richer flavor, try using goat cheese or feta instead of ricotta. A blend of mozzarella and provolone adds a nice twist, too. If you want a dairy-free option, use cashew cheese or tofu. Blend them with a bit of lemon juice and nutritional yeast. This gives a cheesy taste without the dairy. Garnishing makes your dish look special. Fresh basil leaves on top add color and flavor. A light drizzle of olive oil gives a shiny finish and enhances taste. For serving, place the stuffed shells on a large platter. This allows everyone to enjoy the view. Pair your dish with a simple side salad for a balanced meal. Pro Tips Use Fresh Spinach: Fresh spinach will provide a vibrant flavor and better texture compared to frozen spinach. Cheese Variations: Feel free to mix in other cheeses like feta or goat cheese for a different flavor profile. Make Ahead: Assemble the shells ahead of time and refrigerate, then bake just before serving for easy meal prep. Serve with a Salad: A fresh side salad pairs perfectly with these stuffed shells for a complete meal. {{image_2}} You can create fun twists with add-ins. Adding cooked meat like chicken or sausage gives a hearty touch. Just chop the meat into small pieces and mix it into the cheese filling. You can also add vegetables like mushrooms or bell peppers. Sauté them with the spinach for extra flavor and texture. This makes each bite more exciting and personal. Sauce choice can change the whole dish. You can use homemade marinara for a fresh taste. It’s easy to make with tomatoes, garlic, and herbs. Store-bought marinara is also great for quick meals. If you want something creamy, try a white sauce. A rich alfredo can add a nice twist. Experiment with sauces to find your favorite. Dietary needs are important to consider. For gluten-free options, use gluten-free pasta shells. They cook just as well and taste great. If you're looking for vegan versions, swap the ricotta for a plant-based cheese. You can use tofu blended with lemon juice and nutritional yeast. This makes a tasty alternative that keeps the dish flavorful. Adjust the recipe to fit your lifestyle and enjoy! To keep your leftover stuffed shells fresh, follow these steps: - Refrigeration tips: Place the shells in an airtight container. They will last in the fridge for about 3-5 days. Make sure the shells are cool before sealing to avoid moisture buildup. - Freezing guidelines: For longer storage, you can freeze the stuffed shells. Use a freezer-safe container or wrap them tightly in plastic wrap, then foil. They can stay frozen for up to 3 months. When ready to eat, thaw in the fridge overnight before reheating. For the best taste and texture when reheating, consider these methods: - Best methods for reheating: The oven works great for reheating stuffed shells. Preheat your oven to 350°F (175°C). Place the shells in a baking dish, cover with foil, and heat for about 20-25 minutes until warm. You can also use a microwave if you're short on time. Heat in 30-second intervals until hot. - Avoiding sogginess in reheated shells: To keep the shells from getting soggy, do not add extra sauce before reheating. You can serve additional sauce on the side if desired. This keeps the shells firm and tasty. Stuffed shells last about 3 to 5 days in the fridge. Keep them in an airtight container. This helps keep them fresh. Yes, you can prepare them ahead of time. Just stuff the shells and layer them in the dish. Cover with foil and store in the fridge. To make the dish ahead, cook the pasta and prepare the filling. Stuff the shells and add the sauce. Store in the fridge until you are ready to bake them. Absolutely! You can use cottage cheese instead of ricotta. You can also swap mozzarella for provolone. Feel free to use different herbs for flavor. Stuffed shells go great with a side salad or garlic bread. You can also serve them with steamed veggies for a complete meal. Enjoy! This post showed how to make tasty stuffed pasta shells. You learned the key ingredients and steps. We discussed tips for the best results, variations to try, and how to store leftovers. Stuffed shells are fun to prepare and enjoy. You can customize them to fit your taste. Use this recipe as a starting point, and let your creativity shine in the kitchen!

Spinach & Ricotta Wonder Shells

Delicious jumbo pasta shells stuffed with a creamy spinach and ricotta filling, topped with marinara sauce and melted cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1.5 cups shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • 1 piece egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 2 cups marinara sauce
  • optional fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
  • In a large skillet over medium heat, sauté the minced garlic until fragrant, about 1 minute.
  • Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
  • In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, grated Parmesan cheese, beaten egg, Italian seasoning, salt, and pepper. Mix until smooth.
  • Stir the sautéed spinach into the cheese mixture until evenly combined.
  • Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
  • Carefully stuff each pasta shell with about 2 tablespoons of the spinach and ricotta mixture and place them in the baking dish, open side up.
  • Once all shells are stuffed and arranged, pour the remaining marinara sauce over the shells.
  • Sprinkle the reserved ½ cup of mozzarella cheese on top of the sauce.
  • Cover the baking dish with aluminum foil and bake for 20 minutes.
  • Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden.
  • Let the stuffed shells cool for a few minutes before serving.

Notes

Garnish with fresh basil leaves and a light drizzle of olive oil before serving for an extra touch of flavor and elegance!
Keyword baked, pasta, ricotta, spinach, vegetarian