Spinach Ricotta Stuffed Shells

Name: Spinach Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 12 large pasta shells; 1 cup ricotta cheese; 1 cup fresh spinach, chopped; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp dried basil; 1/2 tsp dried oregano; 1 cup marinara sauce; 1 cup shredded mozzarella cheese

Highlighted under: Hearty Kitchen Creations

I absolutely adore making Spinach Ricotta Stuffed Shells, especially when I’m in need of some comfort food. The combination of creamy ricotta and fresh spinach tucked inside tender pasta shells is simply divine. It's a dish that brings warmth to the heart and fills the home with delightful aromas. I love how easy it is to prepare ahead of time, making it perfect for gatherings. Topped with a rich marinara sauce and bubbly cheese, each bite is a delicious surprise that never fails to impress family and friends.

Created by

Harriet Mason

Last updated on 2026-01-15T15:34:18.332Z

When I first tried Spinach Ricotta Stuffed Shells, I was on a quest for a satisfying vegetarian meal that didn’t compromise on flavor. I experimented with different cheeses and herbs until I found the perfect balance. The result was not only visually appealing but also incredibly tasty, leaving everyone wanting seconds.

One tip I discovered during my cooking adventures is to ensure the spinach is well-drained and chopped finely. This prevents the filling from becoming soggy and allows the flavors to meld beautifully. Trust me, this little detail makes all the difference!

Why You'll Love This Recipe
Rich, creamy filling with a hint of garlic and herbs
A perfect make-ahead option for busy weekdays
Vegetarian comfort food that pleases everyone

Cooking Perfect Pasta Shells

Cooking the pasta shells properly is crucial for the success of this dish. Make sure to boil them in a large pot of salted water, as this enhances their flavor. Aim to cook until they are just al dente; overly soft shells will tear when stuffed. After draining, allow them to cool slightly, as this step makes handling them easier and helps prevent the filling from steaming inside the shell.

If you find that some shells have cracked or broken during cooking, don't fret. Just use the intact ones for stuffing and reserve the broken ones to layer in the bottom of the baking dish. They’ll create a flavorful base that absorbs the marinara sauce, ensuring nothing goes to waste.

Understanding the Filling

The filling combines ricotta cheese and fresh spinach, creating a creamy texture with delightful pop from the spinach. Ricotta is preferred here due to its mild flavor and creamy consistency that pairs perfectly with pasta. Fresh spinach is highly recommended, but if you have frozen spinach, ensure it's thoroughly thawed and drained to avoid excess moisture that could make the filling runny.

Don't hesitate to adjust the garlic and herb quantities to suit your taste. For a stronger flavor, consider adding a pinch of red pepper flakes or a dash of nutmeg to the filling. These ingredients complement the spinach and enrich the overall taste, making each bite more exciting.

Ingredients

For the Stuffed Shells

12 large pasta shells
1 cup ricotta cheese
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1 cup marinara sauce
1 cup shredded mozzarella cheese

Instructions

How to Prepare

Cook the Pasta

In a large pot of boiling salted water, cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

Prepare the Filling

In a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, garlic, salt, pepper, basil, and oregano. Mix until fully incorporated.

Stuff the Shells

Carefully fill each cooked pasta shell with the ricotta and spinach mixture. Arrange the stuffed shells in a greased baking dish.

Add Sauce and Cheese

Pour the marinara sauce evenly over the stuffed shells. Sprinkle shredded mozzarella cheese on top.

Bake

Preheat the oven to 350°F (175°C). Bake the stuffed shells for 25-30 minutes or until the cheese is bubbly and golden brown.

Enjoy Your Dish!

Pro Tips

For an extra kick, consider adding a pinch of red pepper flakes to the filling. You can also substitute zucchini or mushrooms for a different vegetable twist.

Make-Ahead Tips

These Spinach Ricotta Stuffed Shells can be assembled ahead of time, making them an excellent choice for busy weeks. After stuffing the shells, cover them with marinara sauce and mozzarella cheese, then wrap the baking dish tightly in plastic wrap. You can refrigerate them for up to 24 hours before baking. This way, when mealtime arrives, all you need to do is pop them into the oven for a delightful, ready-to-eat meal.

If you're looking to save time even further, consider preparing a double batch. Once fully assembled, freeze a portion of the stuffed shells. Make sure to cover them well in a freezer-safe dish or aluminum foil. They can be frozen for up to three months and will cook straight from the freezer; just add an extra 10-15 minutes to the baking time.

Serving Suggestions

For a wonderful meal, serve the baked shells alongside a fresh green salad or garlic bread. A light, tangy vinaigrette on the salad balances out the rich flavors of the stuffed shells while garlic bread offers a crispy contrast. Additionally, you could sprinkle fresh basil or parsley over the baked shells just before serving for an extra touch of freshness and color.

These stuffed shells also make excellent leftovers. Store them in airtight containers in the refrigerator, where they can last for up to three days. Reheat gently in the oven, covered with foil to retain moisture, at 350°F (175°C) until heated through, about 20 minutes. You’ll find that the flavors deepen, making the leftovers just as enjoyable as the first serving.

Questions About Recipes

→ Can I make these stuffed shells ahead of time?

Absolutely! You can prepare the filling and stuff the shells a day in advance. Just cover them and refrigerate until you're ready to bake them.

→ What can I use instead of ricotta cheese?

You can use cottage cheese or cream cheese as a substitute, but make sure to blend them for a smoother texture.

→ Is there a gluten-free option for this recipe?

Yes, you can use gluten-free pasta shells. Just make sure to adjust the cooking time as needed.

→ Can I freeze the stuffed shells?

Yes! You can freeze the stuffed shells before baking. Just thaw and bake as usual when ready to serve.