Spinach Ricotta Stuffed Shells

Stuffed shells filled with creamy ricotta and spinach are one of those cozy Italian dinners that never fails to hit the spot in my house. This version is pure comfort with a bubbly, cheesy top and a melty center, perfect for weeknights or when you want to impress friends. I love prepping a pan in advance so dinner feels effortless even after a busy day.

The first time I served these to my family, nobody spoke until the last shell disappeared from the pan. Now it is what I bring to potlucks and everyone always asks for the recipe.

Ingredients

• Jumbo pasta shells: choose shells with no tears for easy stuffing
• Ricotta cheese: full-fat offers rich creaminess but part-skim will work for a lighter touch
• Shredded mozzarella cheese: use freshly shredded for the best melting
• Grated Parmesan cheese: authentic Parmigiano-Reggiano adds nutty flavor and melts smoothly
• Large egg: helps bind the filling together for that classic texture
• Fresh spinach or frozen: if using frozen always thaw and squeeze dry completely to avoid sogginess
• Garlic: minced fresh cloves bring a gentle bite
• Marinara sauce: choose a good-quality jarred brand or make your own for rich tomato flavor
• Olive oil: extra virgin for best taste in sautéing the spinach and garlic
• Italian seasoning: a balanced blend of herbs infuses Mediterranean aroma
• Salt and freshly ground black pepper: taste as you mix so the filling is seasoned just right
• Fresh basil leaves: totally optional but add brightness and color at serving

Step-by-Step Instructions

Cook the Pasta Shells:

Boil the jumbo pasta shells in generously salted water just until al dente which is usually about eight to ten minutes Watch them closely so they do not become too soft Drain the shells and let them cool on a tray so they do not stick together

Make the Ricotta Spinach Filling:

In a large mixing bowl blend together ricotta cheese half the shredded mozzarella grated Parmesan and the egg Mix until smooth with a fork or spatula Heat olive oil in a skillet over medium Add the minced garlic and sauté for about thirty seconds until fragrant then add chopped spinach Cook until wilted another two to three minutes Fold the sautéed spinach into the cheese mixture Season generously with Italian seasoning salt and pepper

Stuff the Shells:

Preheat your oven to three hundred seventy five degrees Fahrenheit Spread half the marinara sauce over the bottom of a nine by thirteen inch baking dish Fill each shell with about two tablespoons of ricotta spinach filling Gently place the stuffed shells open side up into the dish Line them up in a single layer Using a spoon distribute the rest of the marinara over the stuffed shells

Bake:

Cover the baking dish tightly with foil and bake for twenty minutes Remove the foil sprinkle the remaining mozzarella cheese on top and return to the oven for another ten minutes until bubbly and golden Let the pan rest for about five to ten minutes before serving This helps the flavors soak in and makes serving easier

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I adore the way fresh basil adds a pop of color and brightness to this cheesy dish My kids actually volunteer to help stuff the shells because it is so fun and hands on We have made this together for birthday dinners and it never fails to create smiles

Storage Tips

Once cooled any leftover shells can be tucked into an airtight container and kept in the fridge for up to three days If making ahead go through the stuffing step and then cover and refrigerate the assembled pan until you are ready to bake For longer storage freeze the dish unbaked or baked tightly wrapped It reheats beautifully straight from frozen or thawed overnight

Ingredient Substitutions

If ricotta is not available cottage cheese makes a good alternative Just be sure to drain it well You can sneak in extra veggies like shredded zucchini or chopped mushrooms for a nutritional punch Vegan cheese and egg substitutes will also work if you want to keep it dairy free

Serving Suggestions

This pasta pairs beautifully with a crisp green salad or roasted veggies A slice of rustic bread is perfect for mopping up the extra sauce I sometimes add a light lemon vinaigrette to brighten the plate or set out extra parmesan for sprinkling

A Taste of Italian Tradition

Stuffed pasta shells are a classic Italian American comfort food inspired by southern Italian recipes for filled pastas like manicotti They bring a nostalgic warmth to the table and are often made for Sunday dinners holidays or whenever the family gets together The combination of creamy cheese vibrant greens and tender pasta is timeless

Recipe FAQs

→ What type of ricotta works best?

Full-fat ricotta creates a smoother, creamier filling, but part-skim can be used for a lighter version.

→ Can fresh and frozen spinach be used interchangeably?

Yes, both work well. Just be sure to thaw and thoroughly drain frozen spinach to avoid excess moisture.

→ How do you prevent shells from tearing?

Cook shells until just al dente and avoid overfilling them to help keep them intact during stuffing and baking.

→ Is it possible to make this dish ahead?

Absolutely! Assembled shells can be refrigerated for a day or frozen before baking. Thaw and bake when ready to serve.

→ What can I add to the filling for more flavor?

Try adding sautéed mushrooms, sun-dried tomatoes, or chopped fresh herbs for a twist on the classic filling.