Spinach Ricotta Stuffed Shells
Whenever I crave something comforting, I think about the fantastic combination of stuffed pasta with a rich mixture of ricotta, mozzarella, and parmesan cheese in a tangy marinara sauce. Cheese and pasta are my definition of comfort food, and these spinach ricotta stuffed shells are satisfying and easy to prepare, with just 30 minutes of active work.
If you are looking for an effortless meal that is sure to impress, this recipe is the ideal choice. It is also the perfect dish to prepare ahead of time. I usually stuff the shells the night before, assemble the casserole, and just pop it in the oven before dinner. This scrumptious meal is so delicious that all you need is a crisp green salad and some Italian breadsticks on the side.
Table of contents
This flavorful, Italian-inspired dish is perfect for a busy weeknight dinner with its effortless preparation, but festive enough to be served on special occasions as well. The addition of fresh spinach not only enhances the nutritional value but also adds a delightful pop of color and flavor. The flavors meld together into the most fantastic, restaurant-worthy, hearty dish that will make everyone ask for seconds!
Why you will love this recipe
- The kids will love it: Even picky kids will love this easy way to get them to eat spinach. With three kinds of delicious cheese and tangy marinara sauce, they won’t even know it’s in there!
- It’s nice enough for a dinner party: I only need a few minutes of mixing and stuffing, and then I pop them in the oven for a dinner that looks as good as it tastes.
- All-fresh ingredients: I use all-fresh ingredients with no fillers, so it’s a healthy meal, too.
- Tasty leftovers: The leftovers taste even better the next day after soaking in the sauce all night.
What you will need
- The main ingredient: I use four cups of chopped, packed fresh spinach leaves. I highly recommend using organic spinach, which is healthier, has no pesticides, and tastes better.
- Pasta: Depending on the brand and size, I use about 16 to 20 organic jumbo pasta shells.
- Liquids: The main liquid is my homemade marinara sauce. It is thick, rich, and full of San Marzano tomatoes. I also add two beaten eggs for flavor and as a binding agent.
- Cheese: I shred my own mozzarella, grate my own parmesan, and use a 32-ounce tub of room-temperature ricotta cheese.
- Aromatics: I use four cloves of freshly minced garlic for a robust garlic flavor and some onion powder for a mild onion taste spread throughout the sauce.
- Herbs: I add dried basil and parsley for a heightened freshness.
- Seasonings: I also add a bit of salt, pepper, and some of my own Italian seasoning blend.
How to make
Preheat: First, I preheat the oven to 375 degrees F and cook the pasta shells to almost al dente. Then, I drain them, run cold water over them to stop them from cooking, and set them aside.
Saute: Then, I saute the garlic until it begins to brown in a skillet over medium-high heat. I add the spinach, stirring and letting it cook for about a minute until it starts to wilt before removing it from the heat to cool.
Mix: Now, I mix the cheeses with the cooled spinach, egg, onion powder, dried Italian herbs, parsley, basil, salt, and pepper until combined.
Add sauce: I pour one cup of the marinara sauce in the bottom of a 9×13 baking dish.
Stuff: I stuff the pasta shells with the cheese mixture and place them in the baking dish.
Bake: Afterward, I pour the sauce onto the rest of the shells and cover the dish with foil before baking it for 20 minutes. Then, I remove the foil and bake for another 10 minutes so the top can brown before serving with fresh parmesan cheese on top.
Making spinach ricotta stuffed shells ahead of time
- First, I stuff the shells and arrange them in the casserole dish per the recipe instructions.
- Then, I tightly cover them with plastic wrap and transfer them to the refrigerator.
- When ready to bake the next day, I let the dish stay at room temperature for 20 minutes and preheat the oven to 375 degrees F.
- I sprinkle some shredded mozzarella cheese on top and bake the stuffed shells for 25-30 minutes at in the preheated oven.
Expert tip
The easy way to fill shells
The best tip I can give is to avoid cooking the shells all the way through. Trying to fill pasta shells that are flopping around is almost impossible. Not to mention that they tear a lot easier when they are soft. I cook mine until they are almost al dente. They are still firm enough to stand up a little bit by themselves and are easy to fill. But that is not the only thing that I do.
The other important tip is to use a piping bag—not a real piping bag, just a sandwich bag or freezer bag with the corner cut off. Even if you’re using chunky filling, this works great. It is so much faster and neater. It also keeps the filling moist until it goes into the shells in case you get interrupted. Oh yeah, make sure the filling is not runny. That helps, too.
More tips to consider
- Drain the ricotta cheese and squeeze the spinach well to prevent a runny filling.
- After boiling the shells, run cold water over them to stop them from cooking afterward so they are completely cool.
- Do not overstuff the shells, or they may burst or lose shape.
- Keep the shells apart when baking them to prevent them from sticking together. Do not add oil or butter to them, or the sauce will not stick to them.
- Cook extra pasta shells just in case some tear.
- If using frozen spinach, thaw it first and be sure to remove all of the excess liquid.
Recipe variations and add-ins:
- Add meat: If you want to make this a meaty meal, add ground chicken or ground beef to the cheese mixture.
- Irresistible: Adding crumbled bacon, shredded cheddar, and my ranch seasoning will make this irresistible.
- More veggies: I also like to stuff these shells with chopped olives, mushrooms, and bell peppers.
- Spicy shells: To make these shells spicy, I sometimes add a chopped jalapeno pepper and 1/4 teaspoon of red pepper flakes.
- Pizza shells: Turn these into pizza shells with some chopped pepperoni, pepperoncini, and ground sausage.
- Sauce: Change the sauce. Instead of baking these in marinara sauce, use my creamy Alfredo sauce.
- Instant pot: Do you need to make these in the pressure cooker? Check out my Instant Pot Stuffed Shells recipe.
Serving suggestions:
I like to serve these shells as a main entrée with garlic bread or this burrata bruschetta with garlic basil sauce. Topped with my creamy burrata cheese spread, this is a special appetizer perfect with this Italian dish. It also tastes amazing with my easy-to-make Caprese salad that only takes 20 minutes to prepare.
I could also serve it as a side dish for a larger plate of my flavorful instant pot whole chicken or roasted pork loin. Then, everyone will be amazed by this Italian Limoncello tiramisu, truly its fantastic. If you want to keep the dessert alcohol-free, make my strawberry tiramisu instead.
How to store leftovers:
- Refrigerate: Pack the cooked stuffed shells in a sealed container or wrap the casserole dish in plastic. They can be refrigerated for several days.
- Freezing: They can also be frozen in a freezer-safe container for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: Place them in the oven at 350 degrees F for 10 to 15 minutes to reheat. They can also be reheated in the microwave for 60 to 90 seconds.
Frequently Asked Questions
The shells were probably overcooked. It is best to cook them until they are al dente, and then they will finish cooking in the oven. Another reason could be that the filling was too moist. If the spinach is too watery or the ricotta was not drained properly, the filling will become watery as it cooks, and the pasta will absorb that excess moisture.
Choose high-quality ricotta cheese that does not have gum in the ingredients. Ricotta is known for the excess water that it releases when it bakes. Strain it before using it by pressing it on a fine mesh strainer over a bowl. Even a coffee filter will work. The spinach could also be a problem. Drain the spinach before squeezing it dry with towels using a salad spinner.
Coat the noodles in sauce before baking them, even if you don’t want them to be soaked in sauce; at least spoon some of it on top of them so they don’t get too dry. Also, be sure to cover the dish for the first 20 minutes. Cooking them without a cover will cause them to dry out, whether coated with sauce or not. Another reason could be that they were cooked too long. After uncovering them, keep an eye on them and only cook them until they are golden brown.
More delicious pasta recipes:
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Ricotta Stuffed Shells
Ingredients
- 16-20 jumbo pasta shells
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 4 cups packed fresh spinach leaves roughly chopped
- 32 oz ricotta cheese
- 1 cup mozzarella cheese shredded
- 1 cup grated Parmesan cheese plus more for serving
- 2 large eggs beaten
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups marinara sauce
Garnish:
- Fresh basil and parmesan cheese
Instructions
Preheat the oven
- First, preheat the oven to 375 degrees F.
Boil the pasta
- Place a large saucepan with water over high heat. Cook the pasta al dente, according to the package directions. Drain and set aside.
Make the cheesy filling
- Add the oil to a large skillet over medium-high heat. When it starts to shimmer, add the garlic and cook until it begins to brown, about a minute.
- Then, add the chopped spinach, stir, and cook until it begins to wilt, about 3 to 4 minutes. Remove from heat and let it cool.
- In a mixing bowl, stir the cooked spinach, ricotta, mozzarella, Parmesan cheese, egg, onion powder, dried Italian herbs, dried parsley, dried basil, salt, and pepper until thoroughly combined.
- Pour 1 cup of the marinara sauce into the bottom of a 9×13 baking dish.
- Stuff each pasta shell with a hefty amount of the spinach and cheese mixture and arrange in the baking dish.
Bake
- Next, pour the remaining marinara sauce on top and cover with aluminum foil; bake for 25 minutes.
- Remove the foil and continue baking until the top begins to brown for another 10-15 minutes.
- Serve warm with grated Parmesan cheese.
Video
Notes
The easy way to fill shells
The best tip I can give is to avoid cooking the shells all the way through. Trying to fill pasta shells that are flopping around is almost impossible. Not to mention that they tear a lot easier when they are soft. I cook mine until they are almost al dente. They are still firm enough to stand up a little bit by themselves and are easy to fill. But that is not the only thing that I do. The other important tip is to use a piping bag—not a real piping bag, just a sandwich bag or freezer bag with the corner cut off. Even if you’re using chunky filling, this works great. It is so much faster and neater. It also keeps the filling moist until it goes into the shells in case you get interrupted. Oh yeah, make sure the filling is not runny. That helps, too.More tips to consider
- Drain the ricotta cheese and squeeze the spinach well to prevent a runny filling.
- After boiling the shells, run cold water over them to stop them from cooking afterward so they are completely cool.
- Do not overstuff the shells, or they may burst or lose shape.
- Keep the shells apart when baking them to prevent them from sticking together. Do not add oil or butter to them, or the sauce will not stick to them.
- Cook extra pasta shells just in case some tear.
- If using frozen spinach, thaw it first and be sure to remove all of the excess liquid.