Spinach and Ricotta Stuffed Shells Recipe: A Comforting and Flavorful Vegetarian Classic

If there’s one dish that embodies comfort food in its simplest, most heartwarming form, it’s these Spinach and Ricotta Stuffed Shells. Tender pasta shells filled with a creamy blend of cheeses and spinach, baked in rich marinara sauce until perfectly golden and bubbling—it’s the kind of meal that brings everyone to the table.

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Growing up, I was that kid who didn’t mind eating vegetables. Spinach, in particular, was one of my favorites. I would eat it steamed, sautéed, or sprinkled with a little cheese, and I never seemed to get tired of it. Fast forward to today, and that love for spinach hasn’t faded—it’s just evolved into something a little more indulgent (and definitely more crowd-pleasing).

This recipe takes those nutritious leafy greens and transforms them into a creamy, cheesy filling that’s tucked inside jumbo pasta shells. Baked with layers of marinara sauce and melted mozzarella, it’s a vegetarian dish that feels both wholesome and decadent.

Whether you’re cooking for family dinner, entertaining friends, or prepping make-ahead meals for a busy week, this dish fits right in. It’s hearty enough to satisfy everyone—yes, even the meat-lovers—and elegant enough to serve for a casual dinner party.

Why You’ll Love This Recipe

• Comforting and hearty: Layers of soft pasta, cheesy filling, and rich tomato sauce create that perfect cozy balance.
• Family-friendly: Even picky eaters will dig into these stuffed shells with enthusiasm.
• Make-ahead friendly: You can assemble it in advance and bake it just before serving.
• Vegetarian goodness: Packed with protein from ricotta and mozzarella and nutrients from spinach, this dish is as nourishing as it is delicious.

Ingredients You’ll Need

To make this Spinach and Ricotta Stuffed Shells recipe, you’ll only need a handful of simple ingredients—most of which you probably already have in your kitchen.

For the shells:

• 16 jumbo pasta shells (cook a few extra in case some tear)
• 1 ½ tablespoons olive oil
• 2 teaspoons garlic, minced
• 4 cups fresh spinach, roughly chopped

For the filling:

• 12 ounces ricotta cheese (skim or whole milk)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese, plus more for topping
• 1 large egg
• 1 tablespoon finely chopped fresh basil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For baking:

• 1 ¼ cups marinara sauce (homemade or store-bought)

How to Make Spinach and Ricotta Stuffed Shells

Step 1: Preheat and prepare the pasta
Start by preheating your oven to 375°F (190°C). Cook the pasta shells in salted water according to the package directions until al dente. Drain well and set aside to cool slightly so they’re easier to handle.

Step 2: Sauté the spinach
In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for about a minute, just until fragrant and lightly golden. Toss in the chopped spinach and sauté for 3–4 minutes, stirring occasionally, until the leaves are wilted and tender but still bright green. Remove from heat and let it cool for a few minutes.

Step 3: Prepare the filling
In a large mixing bowl, combine the cooled spinach with ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper. Stir until the mixture is creamy and well combined. This will be your delicious filling that’s rich, cheesy, and full of flavor.

Step 4: Assemble the dish
Spread about ½ cup of marinara sauce evenly over the bottom of a baking dish (an 8×8-inch pan works well). Stuff each cooked pasta shell with a generous spoonful of the spinach and cheese mixture, then place them neatly in the dish, open side up.

Once all the shells are filled, pour the remaining marinara sauce evenly over the top. If you’d like, sprinkle a little extra mozzarella and Parmesan for a golden, bubbly finish.

Step 5: Bake to perfection
Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10–15 minutes, or until the sauce is bubbling and the top is lightly browned.

Let the dish rest for about 5 minutes before serving—it’ll make the flavors even better.

Tips for Perfect Stuffed Shells

• Don’t overcook the pasta: Slightly undercooked shells hold their shape better and won’t tear as easily when stuffing.
• Drain the spinach well: If there’s too much moisture, your filling may become watery.
• Add herbs for extra flavor: Fresh parsley or oregano can add a wonderful touch of brightness.
• Make it ahead: Prepare everything up to the baking step, cover, and refrigerate for up to 24 hours. Bake just before serving.

Serving Suggestions

Serve your Spinach and Ricotta Stuffed Shells warm, topped with extra Parmesan and fresh basil. Pair it with:

• A crisp green salad with lemon vinaigrette
• Garlic bread or crusty Italian loaf
• A glass of red wine like Chianti or Pinot Noir

This is the kind of meal that tastes even better the next day—so don’t be afraid to double the batch and enjoy leftovers!

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