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Here is everything you need for the spinach ricotta stuffed shells: - 20-24 jumbo pasta shells - 2 cups ricotta cheese - 1 cup fresh spinach, chopped - 1 cup mozzarella cheese, shredded (plus extra for topping) - 1/2 cup grated Parmesan cheese - 1 large egg - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 3 cups marinara sauce - Fresh basil leaves for garnish Each ingredient plays a key role in flavor and texture. Jumbo pasta shells are perfect for holding the filling. Ricotta cheese gives creaminess. Fresh spinach adds color and nutrients. Mozzarella and Parmesan provide a rich, cheesy taste. The egg helps bind the filling. Garlic powder and onion powder bring depth. Italian seasoning adds warmth. Salt and pepper enhance all the flavors. Marinara sauce ties everything together, while basil adds a fresh touch. With these ingredients, you'll create a dish that feels both comforting and gourmet. {{ingredient_image_1}} First, fill a large pot with water. Add salt to the water. Bring it to a boil. Once boiling, add the jumbo pasta shells. Cook them until they are al dente, following the package's time. This is usually around 8-10 minutes. After cooking, drain the shells in a colander. Let them cool for a few minutes. In a big bowl, mix the ricotta cheese with fresh spinach. Add shredded mozzarella cheese and grated Parmesan cheese. Then, crack in one large egg. Next, add garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir everything until it is well combined. The mixture should be creamy and a bit thick. Spread one cup of marinara sauce evenly in a 9x13 inch baking dish. Take each cooled pasta shell and fill it with a generous tablespoon of the ricotta-spinach mixture. Place the filled shells in the baking dish. Once all shells are filled, pour the rest of the marinara sauce over them. Sprinkle extra mozzarella cheese on top. Cover the dish with aluminum foil and bake at 375°F for 25 minutes. After that, remove the foil and bake for an extra 15 minutes. The cheese should be bubbly and golden. Let it cool for a few minutes before serving, and add fresh basil leaves for a nice touch. To cook pasta shells well, boil water with salt. Add the shells and stir. Cook them until they are al dente, which means firm but not hard. This usually takes about 9 to 11 minutes. Drain the shells gently in a colander and cool them under cold water. This step stops the cooking. Make sure they don’t stick together. You can change the filling to suit your taste. For a meaty version, add cooked ground beef or sausage. If you like more veggies, try mushrooms or zucchini. For a spicy kick, add red pepper flakes or some diced jalapeños. You can also swap out ricotta for cottage cheese for a lighter option. Marinara sauce can make or break your dish. You can use store-bought sauce for ease. Look for one with no added sugars. If you want to make it at home, use crushed tomatoes, garlic, and herbs. A fresh basil or oregano sprig will add great flavor. For a twist, try a vodka sauce or a creamy Alfredo instead. Pro Tips Use Fresh Spinach: For the best flavor and texture, opt for fresh spinach instead of frozen. Fresh spinach will give your filling a vibrant taste and color. Prevent Shells from Sticking: After boiling, toss the pasta shells lightly in olive oil. This prevents them from sticking together while you fill them. Experiment with Cheese: Feel free to mix in different cheeses like feta or goat cheese for a unique twist on the classic ricotta filling. Let it Rest: After baking, allow the dish to rest for about 5-10 minutes before serving. This helps the filling set and makes it easier to serve. {{image_2}} You can boost the flavor of your spinach ricotta stuffed shells by adding protein. Cooked chicken, sausage, or even ground turkey work well. Simply shred or chop your protein of choice and mix it into the cheese and spinach filling. This adds heartiness and makes the dish more filling. For chicken, use cooked, shredded rotisserie chicken. For sausage, remove the casing and brown it in a pan before adding. If you want to keep the dish vegetarian, there are many options. You can replace meat with mushrooms or zucchini. Chop them finely and sauté them before adding them to the filling. Artichoke hearts and sun-dried tomatoes are also great choices. They add unique flavors to the dish and keep it exciting. Mix any of these ingredients into your cheese blend for added taste and texture. For a gluten-free version, use gluten-free jumbo pasta shells. Many brands now offer these, and they cook just like regular shells. Always check the package for cooking times. You can also use zucchini or eggplant slices as a low-carb alternative. Slice them thinly and roast them briefly before filling. This gives you a delicious and healthy option while keeping the flavors intact. To store your leftover spinach ricotta stuffed shells, first let them cool. Then, place them in an airtight container. You can keep them in the fridge for up to three days. If you want them to last longer, freezing is a great option. When you're ready to enjoy your leftovers, take them out of the fridge. Preheat your oven to 350°F (175°C). Place the stuffed shells in an oven-safe dish. Add a little marinara sauce on top to keep them moist. Cover the dish with foil and heat for about 20 minutes. Remove the foil and let them bake for another 5–10 minutes. To freeze your stuffed shells, follow these steps. First, let them cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer the shells to a freezer-safe bag or container. They can last in the freezer for up to three months. When you want to eat them, thaw in the fridge overnight before reheating. Yes, you can make these stuffed shells ahead of time. Prepare the shells and assemble them in the baking dish. Cover the dish tightly with foil and store it in the fridge. You can bake them the next day. Just add a few extra minutes to the baking time if they are cold. If you cannot find ricotta cheese, you have a few options. You can use cottage cheese as a substitute. Just blend it to make it smooth. Cream cheese also works well for a rich flavor. For a dairy-free version, try tofu blended with nutritional yeast and a bit of lemon juice. To check if the shells are fully cooked, look for a few signs. The shells should be tender and slightly firm when you bite them. If they feel hard or chewy, they need more time. Always follow the package instructions while cooking to get the best results. Yes, you can freeze these stuffed shells. After assembling them, cover them well with foil or plastic wrap. Store them in a freezer-safe dish. They can last for up to three months. When you're ready, thaw them overnight in the fridge before baking. For stuffed shells, a thick marinara sauce works best. It clings to the shells and adds flavor. You can use store-bought or homemade sauce. For extra taste, consider adding herbs like basil or oregano to your sauce before baking. If you want to add some heat, you can mix crushed red pepper flakes into the ricotta mixture. You can also use a spicy marinara sauce or add diced jalapeños. Just remember to balance the spice with the other flavors. Yes! You can add cooked ground beef, sausage, or chicken to the filling. Just make sure the meat is well-seasoned. Mix it into the ricotta and spinach mixture for a hearty version of the dish. For the topping, mozzarella is the classic choice. However, you can mix in provolone or fontina for a different flavor. A sprinkle of grated Parmesan on top adds a nice finish, too. This blog covered how to make delicious spinach ricotta stuffed shells. You learned about the ingredients, step-by-step prep, and baking instructions. I also shared tips for perfect pasta and filling variations. You can store leftovers easily and even freeze them for later. Remember, these stuffed shells are simple to make and tasty for any meal. Try them your way, and enjoy a comforting dish!

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
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup fresh spinach, chopped
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 3 cups marinara sauce
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Boil a large pot of salted water and cook the jumbo pasta shells according to package instructions until al dente. Drain and let cool.
  • In a large bowl, mix together the ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper until well combined.
  • Spread 1 cup of marinara sauce evenly in the bottom of a 9x13 inch baking dish.
  • Take each cooked pasta shell and carefully fill it with a generous tablespoon of the ricotta-spinach mixture. Place the filled shells in the baking dish.
  • Once all shells are filled and arranged tightly in the dish, pour the remaining marinara sauce over the top of the shells.
  • Sprinkle additional mozzarella cheese on top of the sauce, using as much as desired.
  • Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  • Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves.

Notes

Feel free to add more vegetables or spices to the filling for extra flavor.
Keyword pasta, ricotta, spinach, stuffed shells