why make this recipe
Spinach and Ricotta Stuffed Shells taste fresh and comforting. They are easy to prepare and feed a small family. You can make them ahead and bake when you are ready. If you enjoy ricotta and spinach in other dishes, try this creamy ricotta spinach stuffed sweet potatoes for another simple meal idea.
introduction
This recipe fills jumbo pasta shells with a creamy mix of ricotta, spinach, and cheeses. You bake the shells in marinara until the cheese melts and turns golden. The dish looks nice on the table and tastes homey. It uses a few common ingredients and little hands-on time.
how to make Spinach and Ricotta Stuffed Shells
- Preheat the oven to 350°F (175°C).
- Cook the jumbo pasta shells until al dente, then drain and set aside.
- Make the filling by mixing ricotta, cooked chopped spinach, half the mozzarella, Parmesan, egg, salt, pepper, and Italian seasoning.
- Spread a layer of marinara sauce in a baking dish.
- Fill each shell with the spinach and ricotta mixture and place them in the dish.
- Pour the remaining marinara over the shells and sprinkle the rest of the mozzarella on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake 10 more minutes until the cheese is bubbly and golden.
- Let cool a few minutes before serving.
For another way to use ricotta in a savory bite, see these savory ricotta tartlets with olives and capers.
Ingredients :
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup marinara sauce
- 1 egg
- Salt and pepper to taste
- Italian seasoning (optional)
Directions :
- Preheat your oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions until al dente; drain and set aside.
- In a bowl, mix the ricotta cheese, cooked spinach, half of the mozzarella cheese, Parmesan cheese, egg, salt, pepper, and Italian seasoning until well combined.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Fill each pasta shell with the spinach and ricotta mixture and place in the baking dish.
- Pour the remaining marinara sauce over the filled shells and sprinkle with the rest of the mozzarella cheese.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let cool slightly before serving.
how to serve Spinach and Ricotta Stuffed Shells
Serve warm. Place two or three shells per plate. Add a spoon of extra marinara if you like. A side salad or garlic bread goes well with this dish.
how to store Spinach and Ricotta Stuffed Shells
Cool the dish to room temperature. Cover and store in the fridge for up to 3 days. To freeze, place in a freezer-safe container for up to 2 months. Thaw in the fridge overnight, then bake at 350°F (175°C) until heated through.
tips to make Spinach and Ricotta Stuffed Shells
- Cook shells just until al dente so they hold their shape when filled.
- Squeeze excess water from cooked spinach to prevent a watery filling.
- Mix the egg well into the filling to help the mixture bind.
- Use hot marinara for the first bake so the oven time heats the shells evenly.
- For a cozy drink to serve later, consider a simple cocktail like a bourbon maple cream for dessert time.
variation (if any)
- Add cooked Italian sausage or chopped mushrooms to the filling for more flavor.
- Use kale instead of spinach for a firmer green.
- Try different cheeses like fontina or provolone in place of mozzarella.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before mixing into the filling.
Q: Do I need to precook the shells?
A: Yes. Cook them until al dente so they fill easily and bake well.
Q: Can I make this vegetarian?
A: Yes. The base recipe is already vegetarian. Just use a marinara without meat.
Q: How do I reheat leftovers?
A: Cover with foil and bake at 350°F (175°C) for 15–20 minutes, or microwave individual portions until hot.
Q: Can I skip the egg?
A: You can, but the filling will be a bit looser. The egg helps hold the filling together.
Conclusion
For more recipe ideas similar to these stuffed shells, see this detailed version on Spinach and Ricotta Stuffed Shells – Fork Knife Swoon, and you can compare another home-style take at Spinach ricotta stuffed shells – RecipeTin Eats.
Print
Spinach and Ricotta Stuffed Shells
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These comforting jumbo pasta shells are filled with a creamy ricotta and spinach mixture, baked in marinara sauce until golden and bubbly.
Ingredients
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup marinara sauce
- 1 egg
- Salt and pepper to taste
- Italian seasoning (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the jumbo pasta shells until al dente, then drain and set aside.
- In a bowl, mix ricotta, cooked spinach, half the mozzarella, Parmesan, egg, salt, pepper, and Italian seasoning until well combined.
- Spread a layer of marinara sauce in a baking dish.
- Fill each shell with the spinach and ricotta mixture and place them in the dish.
- Pour the remaining marinara over the shells and sprinkle the rest of the mozzarella on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let cool a few minutes before serving.
Notes
Serve warm with extra marinara and a side salad or garlic bread. Store leftovers in the fridge for up to 3 days or freeze for 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
