Oh my goodness, let me tell you about my absolute favorite comfort food – these spinach and ricotta stuffed shells! I’ve been making this recipe for years, ever since my Italian neighbor shared her secret for the creamiest filling. The way the rich ricotta blends with the earthy spinach, all wrapped up in tender pasta shells and smothered in tangy marinara… it’s pure heaven! What I love most is how impressive it looks coming out of the oven, yet it’s surprisingly simple to make. Trust me, once you try these stuffed shells, they’ll become your go-to dish for family dinners and potlucks alike.

Why You’ll Love These Spinach and Ricotta Stuffed Shells

Let me count the ways these stuffed shells will steal your heart:

• Creamy dreamy texture – That ricotta-spinach filling is so lush, it practically melts in your mouth
• Easier than you think – Just mix, stuff, and bake – no fancy techniques required
• Vegetarian magic – Packed with protein and greens, yet meat-eaters beg for seconds
• Family pleaser – Kids go crazy for the fun shell shape and cheesy goodness
• Make-ahead friendly – Assemble ahead and pop in the oven when needed

Seriously, what’s not to love? These shells check all the boxes for a perfect weeknight meal.

Ingredients for Spinach and Ricotta Stuffed Shells

Okay, let’s gather our cast of characters! Here’s everything you’ll need to make these heavenly stuffed shells – and trust me, each ingredient plays a special role in creating that perfect bite. I’ve learned through trial and error that quality matters here, especially with the cheeses!

• 12 oz jumbo pasta shells – The bigger the better for stuffing!
• 15 oz ricotta cheese – Go for whole milk ricotta if you can – it makes the filling extra creamy
• 10 oz frozen spinach, thawed and drained – Squeeze it like you mean it to get all that excess water out
• 1 cup shredded mozzarella cheese – The melty, stringy goodness that brings it all together
• 1/4 cup grated Parmesan cheese – Adds that lovely salty kick
• 1 large egg – Helps bind everything together
• 1 clove garlic, minced – Fresh is best here, no powder substitutes!
• 1 tsp dried basil – Or fresh if you’ve got it (lucky you!)
• 1/2 tsp salt – Adjust to your taste
• 1/4 tsp black pepper – Freshly ground if possible
• 24 oz marinara sauce – Use your favorite jarred or homemade

See? Nothing too fancy, just good honest ingredients that come together in the most magical way. Now let’s get cooking!

Equipment You’ll Need

No fancy gadgets required here! Just grab these kitchen basics:

• Large pot – For boiling those jumbo shells to perfection
• Mixing bowl – Where the magic filling comes together
• 9×13 baking dish – My trusty Pyrex works like a charm
• Aluminum foil – Essential for keeping things moist while baking

That’s it! Now you’re ready to make stuffed shell magic happen.

How to Make Spinach and Ricotta Stuffed Shells

Alright, let’s get to the fun part – bringing these stuffed shells to life! I promise it’s easier than it looks, and the results will have everyone thinking you slaved away for hours. Just follow these simple steps, and you’ll be enjoying cheesy, saucy perfection in no time.

Preparing the Filling

First things first – that glorious filling! Here’s how I make mine:

1. Grab your thawed spinach and squeeze it like you’re wringing out a wet towel. Seriously, get all that excess water out – soggy filling is the enemy here!
2. In your mixing bowl, combine the ricotta, spinach, mozzarella, Parmesan, egg, garlic, basil, salt, and pepper. Mix it all together until it’s beautifully blended. I like to use a fork for this – it gives me better control than a spoon.
3. Taste your filling (the best part!) and adjust seasonings if needed. Sometimes I add an extra pinch of garlic or basil if I’m feeling fancy.

Stuffing and Baking the Shells

Now for the assembly line!

1. Preheat your oven to 375°F (190°C) – don’t skip this step!
2. Cook your jumbo shells according to package directions, but take them out a minute early – they’ll finish cooking in the oven. Drain them well and let them cool just enough to handle.
3. Spread half your marinara sauce in the bottom of your baking dish – this creates a saucy bed for your shells.
4. Now the fun part – stuffing! Use a spoon (or your fingers like I sometimes do) to fill each shell with about 1-2 tablespoons of filling. Arrange them snugly in the dish.
5. Pour the remaining sauce over the top, making sure to cover all the shells. Don’t be shy with the sauce!
6. Cover tightly with foil and bake for 25 minutes. Then remove the foil and bake for another 10 minutes until everything’s bubbly and irresistible.

See? Easy peasy! Now try to resist eating them straight from the pan – I dare you.

Tips for Perfect Spinach and Ricotta Stuffed Shells

After making these stuffed shells more times than I can count, I’ve picked up some foolproof tricks to guarantee perfection every time:

• Squeeze that spinach dry – I wrap mine in a clean kitchen towel and twist like I’m wringing out laundry. Wet spinach = soggy shells!
• Undercook the pasta slightly – Those shells will keep cooking in the oven, so take them out 1 minute early.
• Fresh herbs make all the difference – Swap dried basil for fresh if you’ve got it – the flavor pops!
• Let it rest – As hard as it is, wait 5 minutes after baking so the filling sets perfectly.

Follow these simple tips, and you’ll have restaurant-quality stuffed shells right from your own kitchen!

Variations for Spinach and Ricotta Stuffed Shells

Oh, the possibilities! While I adore the classic version, sometimes I like to mix things up. Here are my favorite twists:

• Mushroom lovers – Sauté some creminis and mix them right into the filling
• Sun-dried tomato magic – Chop a handful and add for a sweet-tart punch
• Cheese swap – Try goat cheese instead of ricotta for extra tang
• Spice it up – Red pepper flakes or Italian sausage crumbles add heat

The beauty of this recipe? It’s like a blank canvas for your pasta dreams!

Serving Suggestions

Oh, let me tell you how I love to serve these stuffed shells! A crusty garlic bread for dipping in that extra sauce, a simple green salad to balance the richness, and a glass of Chianti – pure perfection. Sometimes I’ll even add roasted veggies on the side when I’m feeling fancy!

Storing and Reheating Spinach and Ricotta Stuffed Shells

Here’s the best part – these stuffed shells taste even better the next day! Just let them cool completely, then cover tightly with foil or transfer to an airtight container. They’ll keep in the fridge for 3-4 days. When reheating, I always pop them in a 350°F oven for about 15 minutes to get that freshly-baked texture. The microwave works in a pinch (about 2 minutes per serving), but the oven keeps the shells from getting rubbery. Pro tip: add a splash of water or extra sauce before reheating to keep everything nice and moist!

Spinach and Ricotta Stuffed Shells FAQs

I get asked about these stuffed shells all the time – here are the questions that keep popping up:

Can you freeze stuffed shells?
Absolutely! These freeze like a dream. Assemble the shells (unbaked) in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. When ready, bake straight from frozen (just add 15-20 extra minutes). The texture stays perfect!

Can I use fresh spinach instead of frozen?
You bet! Just wilt about 16 oz fresh spinach (I sauté it with a splash of water) and squeeze out ALL the liquid. Fresh gives a brighter flavor, but frozen works great too.

What can I substitute for ricotta?
Cottage cheese is my go-to swap – just blend it smooth first. For extra richness, try mascarpone mixed with a little milk. In a pinch, even cream cheese thinned with milk works!

How do I know when the shells are done?
Look for bubbly sauce at the edges and slightly golden cheese on top. The filling should be set but still creamy – not dry. If in doubt, peek inside one shell!

Can I make these ahead?
That’s the beauty! Assemble everything up to 24 hours ahead and refrigerate. Just add 5-10 minutes to the baking time since it’s cold. Perfect for stress-free entertaining!

Nutritional Information

Now, let’s talk nutrition – but remember, I’m just your friendly neighborhood food enthusiast, not a dietitian! The exact numbers can vary wildly depending on the brands you use and how generous you are with that delicious cheese. But here’s the scoop: these stuffed shells pack a wonderful balance of protein from the cheeses and egg, fiber from the spinach and pasta, and just the right amount of comforting carbs.

What I love most is that you’re getting a serious dose of calcium and iron from the spinach and cheese combo. And let’s be real – when something tastes this good and makes your family happy, that’s its own kind of nourishment! Just remember to enjoy it in moderation if you’re watching portions – though good luck stopping at just one serving when that cheesy aroma fills your kitchen!

Now, what are you waiting for? Go whip up a batch of these spinach and ricotta stuffed shells and make your kitchen smell like an Italian trattoria! And when you do, snap a photo and tag me – I love seeing your cheesy creations!

Heavenly Spinach and Ricotta Stuffed Shells in 35 Minutes

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• Author: Christina R. Jones
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A delicious and creamy pasta dish featuring jumbo pasta shells stuffed with a rich spinach and ricotta filling, baked in a savory tomato sauce.

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Ingredients

Scale 1x2x3x

• 12 oz jumbo pasta shells
• 15 oz ricotta cheese
• 10 oz frozen spinach, thawed and drained
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 clove garlic, minced
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 24 oz marinara sauce

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook pasta shells according to package instructions, then drain and set aside.
3. In a bowl, mix ricotta, spinach, mozzarella, Parmesan, egg, garlic, basil, salt, and pepper.
4. Spread half the marinara sauce in a baking dish.
5. Spoon the filling into each shell and arrange them in the dish.
6. Pour the remaining sauce over the shells.
7. Cover with foil and bake for 25 minutes.
8. Remove foil and bake for 10 more minutes until bubbly.

Notes

• Thaw and squeeze excess water from spinach to prevent sogginess.
• Add red pepper flakes for a spicy kick.
• Substitute cottage cheese for ricotta if needed.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4 shells
• Calories: 380
• Sugar: 6g
• Sodium: 720mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 75mg

Keywords: spinach ricotta stuffed shells, baked pasta, vegetarian pasta