Creamy Spinach and Ricotta Stuffed Shells – Comforting, Cheesy, and Simple
Creamy Spinach and Ricotta Stuffed Shells hit that sweet spot between cozy comfort food and an easy weeknight dinner. Tender pasta, a silky ricotta filling, and a rich tomato sauce make every bite satisfying without being heavy. This is the kind of dish that brings everyone to the table and usually leaves a little silence as the first forkfuls disappear.
It looks impressive but takes simple steps and everyday ingredients. Plus, it’s family-friendly, freezer-friendly, and just all-around reliable.
Ingredients
Method
- Preheat and prep: Heat your oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish and spread 1 cup of marinara on the bottom.
- Cook the shells: Boil in well-salted water until just al dente. Drain and rinse under cool water to stop cooking. Spread on a towel so they don’t stick.
- Prepare the spinach: If using frozen spinach, thaw and squeeze out as much liquid as possible. If using fresh, sauté in a little olive oil until wilted, then cool and squeeze dry. Chop finely.
- Mix the filling: In a large bowl, combine ricotta, 1 1/2 cups mozzarella, Parmesan, egg, garlic, chopped herbs, Italian seasoning, and red pepper flakes. Stir in the spinach. Season with salt and pepper. The mixture should be thick and scoopable.
- Fill the shells: Spoon 2–3 tablespoons of filling into each shell. Nestle stuffed shells into the sauced baking dish, open side up, packing them snugly.
- Top with sauce and cheese: Spoon remaining marinara over the shells, covering most of the pasta. Sprinkle the remaining 1/2 cup mozzarella on top. Add a little extra Parmesan if you like.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until the sauce is bubbling and the cheese is lightly browned.
- Rest and serve: Let the shells rest 5–10 minutes so the filling sets. Garnish with extra herbs and Parmesan. Serve warm.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Why This Recipe Works
- Balanced flavors: Ricotta, Parmesan, and mozzarella add creaminess and savoriness, while the tomato sauce keeps the dish bright and tangy.
- Great texture: Jumbo shells hold plenty of filling, and baking them keeps the pasta tender with golden, bubbly cheese on top.
- Easy to prep ahead: You can assemble the shells in advance and bake when you’re ready.
- Flexible ingredients: Fresh or frozen spinach works, and you can add herbs or swap cheeses without losing the core flavor.
- Family appeal: It’s mild, comforting, and easy to serve—ideal for weeknights or casual gatherings.
Ingredients
- Jumbo pasta shells: 20–24 shells (about 8 oz), cooked al dente
- Ricotta cheese: 15 oz (whole milk for best texture)
- Shredded mozzarella: 2 cups, divided
- Grated Parmesan: 1/2 cup, plus more for serving
- Spinach: 10 oz frozen, thawed and squeezed dry, or 6 cups fresh cooked and squeezed
- Egg: 1 large
- Garlic: 2–3 cloves, minced
- Fresh basil or parsley: 2 tablespoons, chopped (optional but recommended)
- Italian seasoning: 1 teaspoon
- Crushed red pepper flakes: 1/4 teaspoon (optional)
- Kosher salt and black pepper: to taste
- Marinara sauce: 3 cups (homemade or store-bought)
- Olive oil: 1 tablespoon
Instructions
- Preheat and prep: Heat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish and spread 1 cup of marinara on the bottom.
- Cook the shells: Boil in well-salted water until just al dente.
Drain and rinse under cool water to stop cooking. Spread on a towel so they don’t stick.
- Prepare the spinach: If using frozen spinach, thaw and squeeze out as much liquid as possible. If using fresh, sauté in a little olive oil until wilted, then cool and squeeze dry.
Chop finely.
- Mix the filling: In a large bowl, combine ricotta, 1 1/2 cups mozzarella, Parmesan, egg, garlic, chopped herbs, Italian seasoning, and red pepper flakes. Stir in the spinach. Season with salt and pepper.
The mixture should be thick and scoopable.
- Fill the shells: Spoon 2–3 tablespoons of filling into each shell. Nestle stuffed shells into the sauced baking dish, open side up, packing them snugly.
- Top with sauce and cheese: Spoon remaining marinara over the shells, covering most of the pasta. Sprinkle the remaining 1/2 cup mozzarella on top.
Add a little extra Parmesan if you like.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until the sauce is bubbling and the cheese is lightly browned.
- Rest and serve: Let the shells rest 5–10 minutes so the filling sets. Garnish with extra herbs and Parmesan.
Serve warm.
Storage Instructions
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Reheat: Warm individual portions in the microwave or reheat covered in a 350°F (175°C) oven until hot.
- Freezer (unbaked): Assemble in a freezer-safe dish, cover tightly, and freeze up to 2 months. Bake from frozen at 350°F (175°C), covered, for about 45–60 minutes, then uncover for 10–15 minutes to brown.
- Freezer (baked leftovers): Freeze in portions for up to 2 months. Thaw overnight and reheat until hot.
Why This is Good for You
- Protein and calcium: Ricotta, mozzarella, and Parmesan bring protein and bone-friendly calcium.
- Leafy greens: Spinach adds iron, vitamin K, folate, and fiber, which support energy and heart health.
- Portion control: Shells make serving simple—two to three shells per person is filling but reasonable.
- Customizable nutrition: You can use part-skim cheeses, add mushrooms or zucchini, or choose a low-sugar marinara for a lighter dish.
Common Mistakes to Avoid
- Overcooking the shells: They’ll tear and turn mushy later.
Keep them slightly firm.
- Watery filling: Squeeze the spinach very dry. Extra moisture thins the cheese mixture and leaks into the sauce.
- Under-seasoning: The filling needs enough salt, pepper, and herbs to stand up to the sauce. Taste before adding the egg.
- Dry top layer: Don’t skimp on sauce.
Cover most of the shells so they bake tender and juicy.
- Skipping the rest time: Letting the dish sit a few minutes after baking helps the filling set and makes serving neater.
Alternatives
- Cheese swaps: Add creamy goat cheese or tangy feta to the ricotta for extra depth. Pecorino Romano can replace Parmesan for a sharper bite.
- Vegetable boost: Stir in sautéed mushrooms, roasted red peppers, or finely chopped broccoli for texture and nutrients.
- Protein options: Add cooked Italian sausage, ground turkey, or shredded rotisserie chicken to the filling for a heartier bake.
- Gluten-free: Use gluten-free jumbo shells and check your marinara label.
- Lighter version: Use part-skim ricotta and mozzarella and a vegetable-forward marinara. Add more spinach to stretch the filling.
- Herb variations: Swap basil for oregano or thyme, or add lemon zest for brightness.
FAQ
Can I make stuffed shells ahead of time?
Yes.
Assemble up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to the baking time if going straight from the fridge to the oven.
Do I need to cook the shells fully before stuffing?
No. Cook them until just al dente.
They’ll finish cooking in the oven and keep their shape better.
What’s the best ricotta to use?
Whole-milk ricotta gives the creamiest texture. If your ricotta seems wet, drain it in a fine mesh strainer for 15–30 minutes before mixing.
Can I use fresh spinach instead of frozen?
Absolutely. Sauté fresh spinach until wilted, cool, and squeeze very dry.
Chop it before adding to the filling.
How do I prevent the shells from sticking together?
After boiling, rinse them briefly under cool water and lay them on a towel or lightly oiled baking sheet. You can also toss gently with a touch of olive oil.
What if I don’t have jumbo shells?
Use manicotti tubes or cannelloni. The filling and baking method stay the same; you’ll just pipe or spoon the mixture into the tubes.
Can I freeze individual portions?
Yes.
Freeze cooled leftovers in single-serve containers. Reheat covered until hot for an easy lunch or dinner.
How can I make the top extra golden and bubbly?
Broil on high for 1–2 minutes at the end of baking, watching closely so the cheese browns without burning.
Wrapping Up
Creamy Spinach and Ricotta Stuffed Shells make a reliable, crowd-pleasing dinner with minimal fuss. The filling is rich and flavorful, the sauce adds brightness, and the oven does most of the work.
Keep a batch in the freezer, or prep it in the morning and bake at night. It’s the kind of recipe you’ll return to whenever you want something warm, satisfying, and easy to love.
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