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- 20 jumbo pasta shells - 1 cup ricotta cheese - 1 cup fresh spinach, finely chopped - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 large egg, beaten - 2 tablespoons fresh basil, roughly chopped - 2 cups marinara sauce - 1 teaspoon garlic powder - Salt and freshly ground black pepper to taste - Large pot for boiling - Mixing bowl - Baking dish - Colander - Aluminum foil This dish starts with a few simple ingredients. Each brings its own flavor and texture. The jumbo pasta shells hold the creamy filling nicely. Ricotta cheese forms the base. It offers a smooth texture that blends well with spinach. Fresh spinach adds a bright color and a healthy element. I love using finely chopped spinach for even distribution. Mozzarella cheese makes the dish stretchy and gooey. Parmesan cheese brings a nutty flavor. A beaten egg helps bind the filling. Fresh basil adds a lovely aroma and taste. Garlic powder gives depth to the filling. Always add salt and pepper to enhance flavors. These tools help you create the dish. A large pot boils pasta. A mixing bowl combines the filling. Use a baking dish to hold the shells. A colander drains water from the pasta. Aluminum foil keeps moisture in while baking. Gather these ingredients and tools. They set you up for a tasty meal. {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). - Cook 20 jumbo pasta shells in salted boiling water for about 8-10 minutes. - Drain the shells in a colander and let them cool slightly. - In a mixing bowl, combine 1 cup of ricotta cheese and 1 cup of finely chopped spinach. - Add 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese. - Mix in 1 large beaten egg, 2 tablespoons of chopped basil, 1 teaspoon of garlic powder, and a pinch of salt and pepper. - Stir until the filling is smooth and well combined. - Take each pasta shell and fill it with a generous spoonful of the ricotta-spinach mixture. - Place the filled shells seam-side up in a greased baking dish. - Spread half of 2 cups of marinara sauce over the stuffed shells. - Top with the remaining shredded mozzarella cheese for extra flavor. - Pour the rest of the marinara sauce over the shells to coat them well. - Cover the baking dish with aluminum foil to keep moisture in. - Bake in the preheated oven for 25 minutes. - Remove the foil and continue to bake for another 10-15 minutes until golden brown. - Let the shells cool for a few minutes before serving. To get the best shells, avoid overcooking them. Cook the jumbo shells until they are just al dente. This means they should still have a slight bite. If you cook them too long, they may break apart when you fill them. Use plenty of salted water to help the shells cook evenly. To make your dish pop, consider adding spices like nutmeg or crushed red pepper. A pinch of nutmeg gives a warm, aromatic touch. Crushed red pepper adds a nice kick. You can also try fresh herbs like oregano or thyme for extra depth. Taste as you go to find your perfect balance. For cheese lovers, there are many great options. Goat cheese can add a tangy flavor. Cottage cheese offers a lighter option with a similar texture. You can mix and match cheese types to find the best taste for your stuffed shells. Experiment to find what you enjoy the most! Pro Tips Use Fresh Spinach: Fresh spinach gives a vibrant flavor and bright color to the dish. If using frozen spinach, ensure to thaw and drain it well to avoid excess moisture. Perfect Shells: Make sure to cook the jumbo pasta shells al dente. This prevents them from becoming mushy during baking, ensuring a perfect texture. Customize Your Cheese: Feel free to mix different cheeses, like adding feta or goat cheese to the ricotta mixture for a unique twist on flavor. Rest Before Serving: Let the stuffed shells rest for a few minutes after baking. This helps the filling set and makes it easier to serve without falling apart. {{image_4}} Spinach ricotta stuffed shells are versatile and can fit many tastes. You can easily switch up the filling to make each dish unique. You can add ground meat or sausage to the filling. This addition gives a hearty twist. Cook the meat first and mix it with the cheese and spinach. It adds protein and flavor. Try using Italian sausage for a spicy kick. Ground beef or turkey also works well. Incorporate more vegetables like mushrooms or bell peppers into your filling. These veggies add color and nutrition. You can sauté them first for extra flavor. Chopped zucchini or carrots can also enhance taste and texture. This version is great for veggie lovers or anyone looking to add more greens. If you need a gluten-free meal, use gluten-free pasta shells. Many brands offer tasty options that hold up well. Just check labels to ensure they meet your needs. With a gluten-free shell, you can enjoy all the flavors without worry. It’s an easy switch that keeps the dish satisfying for everyone. To keep your spinach ricotta stuffed shells fresh, store leftovers in the fridge. Place them in an airtight container. They will stay good for about three to four days. If you want to keep them longer, freeze them. For freezing, use a freezer-safe container or wrap them tightly in plastic wrap and foil. When you’re ready to enjoy the leftovers, use the oven for reheating. Preheat your oven to 350°F (175°C). Place the shells in a baking dish and cover with foil. Bake for about 20 minutes or until hot. This method helps keep the cheese gooey and the pasta tender. You can also use the microwave, but be careful. Heat them in short bursts to avoid drying them out. If you want to freeze uncooked stuffed shells, prepare them as usual but skip the baking step. Once filled, arrange them in a single layer on a baking sheet. Freeze them for about an hour. After they are firm, transfer the shells to a freezer-safe bag or container. They will last in the freezer for up to three months. When ready to bake, no need to thaw. Just add a few extra minutes to the cooking time. Yes, you can prepare these stuffed shells ahead of time. To do this, follow the steps until you've filled the shells. Place them in a greased baking dish. Pour half of the marinara sauce over the shells, then cover the dish with foil. You can refrigerate it for up to 24 hours. When you're ready to bake, let them sit at room temperature for about 30 minutes. Then, bake as directed, adding extra time if needed. Spinach Ricotta Stuffed Shells pair well with many sides. Here are some great options: - A simple green salad with vinaigrette - Garlic bread or cheesy breadsticks - Steamed vegetables like broccoli or green beans - A light soup, such as minestrone or tomato basil These sides balance the rich flavors of the stuffed shells. To make a dairy-free version, swap out a few ingredients. Use dairy-free ricotta or cashew cheese in place of ricotta. For mozzarella, look for a vegan option or use almond cheese. Instead of Parmesan, try nutritional yeast for a cheesy flavor. Always check labels for hidden dairy. These swaps keep the dish creamy and delicious without the dairy. In this post, we explored the tasty Spinach Ricotta Stuffed Shells. You learned about all the ingredients needed and the cooking tools required. We walked through step-by-step instructions, from cooking the pasta to baking the shells. I shared tips for perfect results and fun variations, plus storage and reheating advice. These stuffed shells are a delicious meal that you can customize. Give them a try and enjoy a warm, comforting dish that everyone will love.

Spinach Ricotta Stuffed Shells

Delicious jumbo pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara sauce and melted cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, finely chopped
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 2 tablespoons fresh basil, roughly chopped
  • 2 cups marinara sauce
  • 1 teaspoon garlic powder
  • 1 to taste salt
  • 1 to taste freshly ground black pepper

Instructions
 

  • Start by preheating your oven to 375°F (190°C) to prepare for baking.
  • In a large pot, bring salted water to a boil and cook the jumbo pasta shells according to the package instructions until they are al dente (typically about 8-10 minutes). Once cooked, drain the shells and set them aside in a colander to cool slightly.
  • In a mixing bowl, combine the ricotta cheese, finely chopped spinach, half of the shredded mozzarella cheese, grated Parmesan cheese, the beaten egg, freshly chopped basil, garlic powder, and a pinch of salt and pepper. Stir everything together until the mixture is smooth and evenly combined.
  • Carefully take each pasta shell and fill it with a generous spoonful of the ricotta and spinach mixture. Place the stuffed shells seam-side up in a greased baking dish, ensuring they are snug but not overcrowded.
  • Spread half of the marinara sauce evenly over the stuffed shells, making sure to cover them well for flavor and moisture.
  • For an extra cheesy delight, sprinkle the remaining shredded mozzarella cheese over the top of the shells.
  • Pour the rest of the marinara sauce over the shells, ensuring that every shell is well coated in sauce for that perfect bake.
  • Cover the baking dish with aluminum foil to trap moisture, and bake in the preheated oven for 25 minutes. After that time, remove the foil and continue to bake for an additional 10-15 minutes, or until the cheese on top is bubbling and beautifully golden brown.
  • Once done, remove the baking dish from the oven and allow the shells to cool for a few minutes before serving.

Notes

Serve with warm garlic bread and a simple green salad.
Keyword pasta, stuffed shells, vegetarian