Stuffed Shells with Spinach Ricotta

This hearty spinach and ricotta stuffed shells recipe transforms simple ingredients into a restaurant-quality meal that's perfect for weeknight dinners or special occasions. The jumbo pasta shells cradle a creamy ricotta-spinach filling and get bathed in marinara sauce for a comforting Italian dish the whole family will love.

I first made these stuffed shells when hosting my Italian in-laws for dinner, and they've become our go-to meal for family gatherings. Even my picky nephew asks for seconds when these shells are on the menu.

Ingredients

• Jumbo pasta shells: Provide the perfect vessel for holding the creamy filling while maintaining their shape during baking
• Ricotta cheese: Creates a creamy base for the filling; use full-fat for best flavor and texture
• Fresh spinach: Adds nutrition and color; look for bright green leaves without wilting
• Mozzarella cheese: Melts beautifully for that signature cheese pull; select low-moisture for best results
• Parmesan cheese: Adds a salty depth that elevates the entire dish; choose authentic Parmigiano-Reggiano if possible
• Marinara sauce: Ties everything together; homemade is wonderful but a quality jarred sauce works perfectly
• Garlic and Italian seasoning: Infuse the filling with classic Italian flavors
• Egg: Acts as a binder preventing the filling from becoming watery

Step-by-Step Instructions

Cook the Pasta Shells:

Boil jumbo shells in generously salted water for 8-10 minutes until just al dente. They should be firm enough to hold their shape when stuffed. Drain them carefully and lay them on a baking sheet to cool slightly without sticking together.

Prepare the Filling:

Combine ricotta, half the mozzarella, Parmesan and egg in a large bowl until smooth and well-incorporated. Sauté minced garlic in olive oil just until fragrant, about 30 seconds. Add spinach and cook until wilted but still bright green, about 2-3 minutes. Fold the spinach mixture into the cheese mixture and season with Italian herbs, salt and pepper to taste.

Stuff and Arrange:

Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish. Take each shell and gently open it with your fingers, spooning about 2 tablespoons of filling inside. Place filled shells open-side-up in the prepared baking dish, nestling them close together but not overcrowding.

Bake to Perfection:

Pour remaining marinara sauce over the stuffed shells, ensuring each shell gets some sauce coverage. Sprinkle with remaining mozzarella cheese. Cover with foil and bake at 375°F for 20 minutes. Remove foil and continue baking 10 minutes until cheese is bubbly and golden. Let rest 5-7 minutes before serving to allow the flavors to meld.

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The ricotta cheese is truly the heart of this recipe. My grandmother taught me to add a pinch of nutmeg to ricotta fillings for an authentic Italian touch that subtly enhances the flavor without anyone being able to identify exactly what makes it so special.

Make-Ahead Options

These stuffed shells are perfect for meal prep. You can prepare the entire dish up to the point of baking, cover tightly with foil, and refrigerate for up to 24 hours. When ready to serve, simply bake as directed, adding about 5-10 minutes to the covered baking time. For longer storage, freeze the unbaked shells in their baking dish, well-wrapped, for up to 3 months. Thaw overnight in the refrigerator before baking.

Perfect Pairings

Serve these stuffed shells with a simple green salad dressed with lemon vinaigrette to cut through the richness of the cheese. A piece of crusty garlic bread is perfect for sopping up the extra sauce. For a complete Italian dinner experience, start with an antipasto platter featuring olives, cured meats, and marinated vegetables. A light, crisp Pinot Grigio or Sauvignon Blanc complements the creamy filling beautifully.

Variations to Try

While this classic version is delicious, don't be afraid to customize it to your taste. For meat lovers, add cooked and crumbled Italian sausage to the filling. Mushroom enthusiasts will love the addition of sautéed cremini mushrooms. Replace the spinach with kale or Swiss chard for a different nutrient profile. For a touch of brightness, stir in lemon zest or fresh herbs like basil and parsley into the ricotta mixture.

Recipe FAQs

→ Can I freeze stuffed shells?

Yes, stuffed shells freeze beautifully! Prepare them up to the baking stage, then cover tightly with foil and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and bake as directed, adding 10-15 minutes to the cooking time if still cold.

→ What can I serve with stuffed shells?

Stuffed shells pair wonderfully with garlic bread, a simple green salad, roasted vegetables, or sautéed broccoli. A light Caesar salad or antipasto platter also makes excellent starters to complement this rich main dish.

→ How do I prevent my pasta shells from tearing?

Cook the shells just until al dente (slightly firm), as overcooked pasta tears easily. Handle them gently when draining, and allow them to cool slightly before stuffing. Having a few extra shells on hand is also helpful in case some do tear during cooking.

→ Can I make stuffed shells without spinach?

Absolutely! You can omit spinach entirely for a pure cheese filling, or substitute other vegetables like sautéed mushrooms, roasted red peppers, zucchini, or artichoke hearts. Just make sure to cook and drain any vegetables well to avoid excess moisture.

→ How do I know when stuffed shells are done baking?

Stuffed shells are done when the sauce is bubbling around the edges, the cheese on top has melted and begun to brown slightly, and the filling is heated through. This typically takes about 25-30 minutes total baking time at 375°F.

→ Can I use cottage cheese instead of ricotta?

Yes, cottage cheese can substitute for ricotta. For a smoother texture similar to ricotta, blend the cottage cheese briefly in a food processor. Drain excess liquid if the cottage cheese seems watery before mixing with other filling ingredients.