There is something incredibly comforting and satisfying about a plate of tender pasta shells generously filled with a creamy, flavorful mixture of spinach and ricotta. This Stuffed Shells with Spinach and Ricotta Cheese Recipe brings together simple ingredients into a dish that bursts with cheesy goodness and vibrant greens, perfect for family dinners or when you want to impress guests without fuss. Each bite offers a delightful balance of smooth ricotta, fresh spinach, and melted mozzarella, all wrapped in a delicate pasta shell and bathed in rich marinara. Get ready to fall in love with this warm, inviting classic that’s as nourishing as it is delicious.
Ingredients You’ll Need
These ingredients are straightforward yet essential, combining to create layers of flavor, creamy texture, and colorful appeal. Each element plays a crucial role in making this dish truly memorable.
- 16 jumbo pasta shells: Cooked al dente to provide the perfect vessel for the filling without becoming mushy.
- 1 tbsp olive oil: Adds a subtle, fruity richness for sautéing and depth to the filling.
- 3 garlic cloves (minced): Imparts a wonderful aromatic kick that awakens the spinach and cheese.
- 4 cups lightly packed baby spinach leaves: Offers fresh, slightly earthy greens that turn silky when cooked.
- 1½ cups ricotta cheese: The creamy heart of the filling that ensures every bite melts in your mouth.
- 1 cup shredded mozzarella cheese: Adds gooey, stretchy cheese for that irresistible melty effect, plus extra for topping.
- ¾ cups grated Parmesan cheese: Brings a sharp, nutty kick to the filling and a savory finish when sprinkled on top.
- 1 egg: Binds the filling ingredients together so they stay nicely packed inside the pasta shells.
- 1 tsp salt: Enhances all the flavors and balances the mild cheeses and spinach.
- ½ tsp freshly ground black pepper: Adds a touch of spice to elevate the overall taste.
- 1½ cups marinara sauce: A luscious tomato base that ties everything together and keeps the shells moist.
- Fresh basil leaves: Perfect for garnishing with a burst of herbal freshness and vibrant color.
How to Make Stuffed Shells with Spinach and Ricotta Cheese Recipe
Step 1: Prepare the Baking Dish and Oven
Start by preheating your oven to 375°F. It’s important to have it ready for baking once the shells are filled. Spray an 8×8 inch baking dish lightly with nonstick spray to prevent sticking and make cleanup a breeze. This step sets the stage for perfectly baked stuffed shells.
Step 2: Cook the Pasta Shells
Bring a large pot of salted water to a rolling boil, then add your jumbo pasta shells. Cooking them to al dente ensures they hold their shape when stuffed. Drain carefully and arrange the shells upside down on a baking sheet; this quick drying method keeps them from sticking together and makes them easier to fill.
Step 3: Sauté the Garlic and Spinach
Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and cook just until the fragrance fills your kitchen, about one to two minutes. Then add the baby spinach leaves, stirring occasionally, until they soften and wilt, which usually takes around four minutes. Let the mixture cool slightly before moving to the next step—this prevents the cheese filling from getting too warm and watery.
Step 4: Prepare the Cheese and Spinach Filling
In a large bowl, combine the sautéed spinach and garlic with ricotta, mozzarella, Parmesan, egg, salt, and pepper. Mixing these ingredients thoroughly creates a creamy, cheesy filling that’s perfectly seasoned and ready to stuff into your pasta shells. Taking the time to blend everything well will ensure flavor consistency in every bite.
Step 5: Assemble the Stuffed Shells
Begin by spreading half of the marinara sauce evenly across the bottom of your prepared baking dish. Then, one shell at a time, generously fill each with the spinach and ricotta mixture. Place the filled shells in the dish, open side up, nestling them close together. Once all shells are arranged, cover them with the remaining marinara sauce and sprinkle additional shredded mozzarella on top for that irresistible golden cheese crust.
Step 6: Bake Until Bubbly and Golden
Cover your dish tightly with aluminum foil to keep moisture in, and bake in the preheated oven for 20 minutes. Then remove the foil and bake for another 15 minutes or until the cheese is bubbly and lightly browned. The aroma filling your home at this point is simply heavenly! Finish with a sprinkle of Parmesan and some fresh basil leaves for a beautiful presentation.
How to Serve Stuffed Shells with Spinach and Ricotta Cheese Recipe
Garnishes
Fresh basil leaves are a must-have garnish for this dish, adding a pop of green and a fresh, herbal note that cuts through the richness. A dusting of extra Parmesan cheese right before serving enhances the savory layers and gives it a gourmet touch that delights every palate.
Side Dishes
Pair these stuffed shells with a crisp green salad drizzled with a light vinaigrette to balance the richness of the cheese. Garlic bread or a warm crusty baguette also make perfect companions, giving you something to soak up the delicious marinara sauce left on your plate.
Creative Ways to Present
Serve the stuffed shells in individual ramekins for an elegant presentation perfect for dinner parties. Alternatively, layer them in a casserole dish and place it on the table for a family-style meal that invites everyone to dig in. You can even top each shell with a small cherry tomato for a little burst of color and sweetness.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, tightly cover the baking dish with foil or transfer the stuffed shells to an airtight container. Stored in the refrigerator, they will keep beautifully for up to 3 days, allowing you to enjoy this delicious meal again without any flavor loss.
Freezing
To freeze, place the stuffed shells in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. They can be frozen for up to 2 months. Freeze the sauce separately if possible to maintain the best texture upon reheating.
Reheating
For reheating refrigerated or thawed stuffed shells, cover them with foil and bake in a 350°F oven for about 20 minutes, or until warmed through. Microwaving is also an option for a quicker meal, but baking helps preserve the texture and melt the cheese perfectly.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach, but be sure to thaw and squeeze out as much liquid as possible to avoid a watery filling. Fresh spinach generally provides a brighter flavor and better texture, but frozen works well in a pinch.
What type of ricotta cheese is best for this recipe?
Whole milk ricotta is ideal because it’s creamier and richer, which enhances the filling’s texture. Part-skim ricotta can be used for a lighter option but may result in a less luxurious mouthfeel.
Can I prepare this recipe without the egg?
The egg acts as a binder to hold the filling together, but if you prefer to skip it, you can substitute with a tablespoon of cornstarch or a tablespoon of plain Greek yogurt. The texture might be slightly different, but the dish will still be delicious.
Is it possible to make this recipe vegan?
Absolutely! Substitute ricotta and mozzarella with your favorite plant-based cheeses, and use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of a chicken egg. Be sure to check that your marinara sauce is vegan-friendly as well.
How can I make the sauce from scratch for this recipe?
Making your own marinara is simple: sauté garlic and onions in olive oil, add crushed tomatoes, a pinch of sugar, salt, pepper, and fresh basil, then simmer for 20-30 minutes. This homemade sauce will add a fresh, vibrant layer to your Stuffed Shells with Spinach and Ricotta Cheese Recipe.
Final Thoughts
This Stuffed Shells with Spinach and Ricotta Cheese Recipe holds a special place in my heart because it combines wholesome ingredients in such a comforting and approachable way. Whether you’re making it for a casual family dinner or a special occasion, it never fails to bring smiles to the table. Once you give this recipe a try, I’m confident it will become one of your go-to dishes for its ease, flavor, and heartwarming appeal.
Print
Stuffed Shells with Spinach and Ricotta Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 16 stuffed shells (serves about 4-6)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious stuffed jumbo pasta shells filled with a creamy mixture of spinach, ricotta, mozzarella, and Parmesan cheeses, baked in marinara sauce and topped with melted cheese and fresh basil. A perfect comforting Italian-inspired vegetarian dish.
Ingredients
Pasta
- 16 jumbo pasta shells (cooked to al dente)
Filling
- 1 tbsp olive oil
- 3 garlic cloves (minced)
- 4 cups lightly packed baby spinach leaves
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus more for topping)
- ¾ cups grated Parmesan cheese (plus more for serving)
- 1 egg
- 1 tsp salt
- ½ tsp freshly ground black pepper
Sauce & Garnish
- 1½ cups marinara sauce
- Fresh basil leaves for serving
Instructions
- Preheat Oven: Preheat the oven to 375°F and spray a shallow 8×8 inch baking dish with nonstick spray; set aside.
- Cook Pasta: Bring a pot of water to a boil on the stovetop. Cook the jumbo pasta shells until al dente, then drain and place them upside down on a baking sheet to dry.
- Sauté Garlic: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
- Cook Spinach: Add the baby spinach to the skillet and cook, stirring occasionally, for about 4 minutes until the leaves start to wilt. Remove from heat and let cool.
- Prepare Filling: In a large bowl, combine the cooked spinach, ricotta cheese, shredded mozzarella, grated Parmesan, egg, salt, and black pepper. Mix thoroughly until well blended.
- Add Sauce: Pour half of the marinara sauce into the bottom of the prepared baking dish.
- Stuff Shells: One shell at a time, fill each pasta shell generously with the spinach and ricotta mixture. Place each filled shell in the baking dish with the filling side up.
- Top & Cover: Once all shells are arranged, cover them with the remaining marinara sauce and sprinkle additional shredded mozzarella cheese over the top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 15 minutes, or until the cheese is bubbly and starting to brown.
- Serve: Garnish with a sprinkle of Parmesan cheese and fresh basil leaves before serving.
Notes
- Cooking pasta shells al dente prevents them from becoming too soft after baking.
- Make sure to drain and dry pasta shells to avoid sogginess in the final dish.
- Fresh spinach can be substituted with frozen spinach, thoroughly drained and squeezed dry, if preferred.
- For extra flavor, add finely chopped fresh basil or parsley to the filling mixture.
- This dish can be prepared ahead and refrigerated before baking.
- Use a nonstick spray or olive oil to prevent shells from sticking to the baking dish.
- Covering the dish during the first part of baking helps keep the shells moist.
