Go Back
To make Spinach Ricotta Stuffed Shells, you need a few key ingredients. Here’s the list: - 20 jumbo pasta shells - 1 cup fresh ricotta cheese - 1 cup fresh spinach, finely chopped - 1/2 cup finely grated Parmesan cheese - 1/2 cup shredded mozzarella cheese - 1 large egg - 2 cups marinara sauce (store-bought or homemade) - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning blend - Salt and freshly cracked black pepper, to taste - Fresh basil leaves, for garnish Each ingredient plays a role in making this dish rich and tasty. Jumbo Pasta Shells: These large shells hold the filling perfectly. They provide a nice bite and a great texture. Fresh Ricotta Cheese: This cheese gives a creamy base to the filling. It melts well and adds a lovely taste. Fresh Spinach: Spinach adds a pop of color and a hint of earthiness. It also packs in nutrients. Grated Parmesan Cheese: This cheese brings a salty, nutty flavor. It enhances the richness of the dish. Shredded Mozzarella Cheese: Mozzarella melts beautifully and adds a stretchy, gooey texture. It makes the dish comforting. Large Egg: The egg helps bind the filling. This keeps everything together as it cooks. Marinara Sauce: Marinara adds moisture and flavor to the dish. It complements the cheese and spinach nicely. Spices and Seasonings: Garlic powder and Italian seasoning add depth and warmth to the filling. Salt and pepper boost the overall flavor. Garnish Options: Fresh basil leaves add a lovely touch. They bring freshness and brightness to the dish when served. Gather these ingredients, and you’re ready to create a delicious meal that is both savory and simple. {{ingredient_image_2}} 1. Preheat the Oven: Start by setting your oven to 375°F (190°C). This helps the shells cook evenly. 2. Cooking the Pasta Shells: Bring a large pot of salted water to a boil. Once it boils, add the jumbo pasta shells. Cook them until they are al dente. This usually takes about 8 to 10 minutes. After cooking, drain the shells and rinse them with cold water to stop the cooking. This step keeps them from sticking together. 3. Preparing the Filling: In a big bowl, mix together the fresh ricotta cheese, finely chopped spinach, grated Parmesan cheese, and shredded mozzarella cheese. Add one large egg, garlic powder, Italian seasoning, salt, and freshly cracked black pepper. Stir everything together until it is smooth and well combined. 1. Stuffing the Shells: Take each cooked pasta shell and fill it with about 2 tablespoons of the ricotta-spinach mixture. Place each filled shell seam side-up in a greased baking dish. This helps the shells cook evenly and not stick. 2. Adding Marinara Sauce: Pour half of the marinara sauce over the stuffed shells. Make sure to cover each shell well. This will keep them moist as they bake. 1. Baking the Stuffed Shells: Cover the baking dish with aluminum foil. Place it in your preheated oven. Bake for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. This helps the cheese on top to get bubbly and golden. 2. Cooling and Garnishing: Once you take the dish out of the oven, let it cool for a few minutes. This makes the flavors better and helps avoid burns. Before serving, sprinkle fresh basil leaves on top. This adds nice flavor and color to your dish. - Tips for cooking pasta shells: Use a large pot with plenty of water. Salt the water well. This adds flavor to the pasta. Cook the shells until they are al dente. This means they should be firm but not hard. Drain them and rinse with cold water. This stops the cooking and helps them not stick. - How to prevent filling overflow: Don’t overfill the pasta shells. Use about 2 tablespoons of filling per shell. If you overstuff, the filling can leak out while baking. Press gently when filling to avoid air pockets. This ensures even cooking and keeps the filling inside. - Alternatives for ricotta cheese: You can use cottage cheese for a similar texture. Blend it for a smoother consistency. Cream cheese also works well if you want a richer flavor. - Non-dairy options: For a vegan choice, try tofu. Drain and blend it until smooth. Add some lemon juice and nutritional yeast for flavor. Cashew cream is another great option. Soak cashews, then blend them with water for a creamy texture. - Best side dishes to pair: A fresh salad pairs nicely. Try a simple green salad with vinaigrette. Garlic bread is another great choice. It adds crunch and is perfect for dipping in sauce. - Ideal beverages to serve: A nice red wine goes well with stuffed shells. Look for a medium-bodied wine, like Chianti. If you prefer non-alcoholic drinks, try sparkling water with lemon. It refreshes your palate and balances the meal. Pro Tips Use Fresh Ingredients: Opt for fresh spinach and high-quality ricotta for the best flavor and texture in your stuffed shells. Don't Overcook the Pasta: Cook the pasta shells just until al dente, as they will continue to cook while baking and shouldn't become mushy. Add Extra Cheese: For a richer flavor, consider adding more mozzarella or a sprinkle of feta cheese to the filling. Experiment with Herbs: Feel free to add fresh herbs like parsley or thyme to the filling for an extra layer of flavor. {{image_4}} You can make these stuffed shells even more tasty. Try adding other vegetables. Chopped mushrooms, bell peppers, or zucchini work great. They add color and nutrients. You can also play with the cheese. Instead of just ricotta and mozzarella, try goat cheese or feta. This will give your dish a different taste. Mixing cheeses creates a unique flavor every time. If you need gluten-free options, use gluten-free pasta shells. Many brands offer good alternatives that taste great. Just ensure they cook properly, as gluten-free pasta can behave differently. For vegan stuffed shells, swap out the cheeses. Use tofu or a nut-based cheese instead. You can mix in nutritional yeast for a cheesy taste. Replace the egg with a flaxseed meal mix or applesauce to bind the filling. This way, everyone can enjoy this dish! To keep your Spinach Ricotta Stuffed Shells fresh, place them in an airtight container. Make sure to cover the shells with extra marinara sauce. This keeps the pasta from drying out. Store the container in the fridge for up to three days. When you are ready to eat, reheat the shells in the oven. Preheat your oven to 350°F (175°C). Cover the dish with foil to keep the moisture in. Heat for about 20 minutes or until warm. To freeze your stuffed shells, let them cool completely after baking. Arrange the shells in a single layer on a baking sheet. Freeze them for about an hour, so they don’t stick together. Once firm, transfer the shells to a freezer-safe bag or container. Label it with the date and type of dish. You can freeze the shells for up to three months. When you’re ready to enjoy them, pull them from the freezer. Thaw in the fridge overnight. Then, reheat them in a preheated oven at 350°F (175°C) for 25-30 minutes. You can also cook them straight from frozen. Just add some extra time to the baking. Yes, you can prepare the stuffed shells in advance. Just follow the recipe up to the baking step. After stuffing the shells, cover them with sauce and foil. Store the dish in the fridge for up to 24 hours. When ready to bake, just add a few extra minutes to the cooking time. If you don’t have marinara sauce, you can use Alfredo sauce or pesto. Both options add a rich flavor. You can also try a homemade tomato sauce with herbs for a fresh taste. You will know the stuffed shells are done when the cheese is melted and bubbly. The edges of the shells should be slightly golden. A good way to check is to insert a knife in the middle. It should feel hot when you pull it out. You can use many herbs to season your shells. Fresh basil and parsley work well. Oregano and thyme can add depth. Feel free to mix and match herbs based on your taste! In this post, we explored how to make delicious Spinach Ricotta Stuffed Shells. We covered essential ingredients, detailed preparation and assembly steps, and offered useful cooking tips. Remember to experiment with filling variations and ingredient substitutions to suit your taste. Proper storage methods help keep leftovers tasty. You can make these shells ahead of time for quick meals. Enjoy cooking these easy, satisfying shells that can fit many diets. It's time to gather the ingredients and start your culinary adventure. Happy cooking!

Spinach Ricotta Stuffed Shells

Delicious jumbo pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara sauce and baked to perfection.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 1 cup fresh ricotta cheese
  • 1 cup fresh spinach, finely chopped
  • 0.5 cup finely grated Parmesan cheese
  • 0.5 cup shredded mozzarella cheese
  • 1 large egg
  • 2 cups marinara sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning blend
  • to taste Salt and freshly cracked black pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large pot, bring salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse under cold water.
  • In a mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan, shredded mozzarella, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth.
  • Stuff each cooked pasta shell with about 2 tablespoons of the ricotta-spinach mixture and place seam side-up in a greased baking dish.
  • Pour half of the marinara sauce over the stuffed shells, ensuring they are covered.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted and bubbly.
  • Let cool for a few minutes before garnishing with fresh basil leaves and serving.

Notes

You can use homemade or store-bought marinara sauce for convenience.
Keyword pasta, stuffed shells, vegetarian