Spinach and Ricotta Shells

This hearty spinach and ricotta stuffed pasta shells recipe combines the comfort of Italian cuisine with fresh ingredients for a satisfying weeknight dinner. The jumbo shells cradle a creamy ricotta filling studded with spinach and complemented by a savory marinara sauce.

I first made these stuffed shells during a quiet Sunday dinner at home, and they've become my go-to recipe whenever I want to impress someone with minimal effort. The way the cheese filling melts into the perfectly cooked pasta makes everyone think I spent hours in the kitchen.

Ingredients

• Jumbo pasta shells: The larger size holds more filling and creates a beautiful presentation
• Ricotta cheese: Creates the creamy base for the filling, best when you choose full fat for maximum richness
• Mozzarella cheese: Adds that essential stretchy cheese pull that makes Italian food so satisfying
• Parmesan cheese: Provides a sharp nutty flavor that balances the mild ricotta perfectly
• Fresh spinach: Adds beautiful color, nutritional value, and subtle earthy flavor
• Garlic: Aromatic foundation that elevates the entire dish
• Marinara sauce: Use store-bought for convenience or homemade for extra flavor depth
• Italian seasoning: A time-saving blend that brings authentic flavor
• Egg: Helps bind the filling so it stays put inside the shells

Step-by-Step Instructions

Prepare the pasta:

Cook jumbo shells in generously salted water for about 8 to 10 minutes until they reach al dente. Be careful not to overcook them as they need structure to hold the filling and will continue cooking in the oven. Drain and set aside to cool slightly so you can handle them without burning your fingers.

Create the filling:

Combine ricotta, half the mozzarella, Parmesan, and egg in a large mixing bowl until smooth and well incorporated. This creates the creamy base for your filling. In a separate skillet, sauté minced garlic in olive oil just until fragrant before adding chopped spinach. Cook the spinach only until wilted to maintain its bright green color and nutritional value. Fold this spinach mixture into your cheese base and season with Italian herbs, salt, and pepper to taste.

Assemble the shells:

Spread half your marinara sauce evenly across the bottom of a baking dish. This prevents sticking and adds flavor to the pasta. Take each shell and gently fill with about two tablespoons of your ricotta mixture, being careful not to tear the pasta. Arrange filled shells in a single layer, open side facing upward to showcase the beautiful filling. Top with remaining sauce, making sure to cover most of the pasta to prevent it from drying out.

Bake to perfection:

Cover the dish with foil and bake at 375°F for 20 minutes. This initial covered baking allows the flavors to meld while keeping everything moist. Remove the foil, sprinkle with remaining mozzarella, and bake uncovered for 10 more minutes until the cheese develops a golden brown finish with slightly crispy edges. Let rest for 5 minutes before serving to allow the filling to set.

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The spinach in this recipe is my secret weapon. While many people focus on the cheese, properly cooked spinach adds an earthy depth that transforms this from a basic pasta dish to something truly memorable. My daughter who normally avoids vegetables always asks for seconds when I make these shells.

Make Ahead Options

These stuffed shells excel as a meal prep option. You can assemble the entire dish up to two days before baking and store it covered in the refrigerator. When ready to eat, simply bring to room temperature for about 30 minutes before baking as directed. The recipe also freezes beautifully. Prepare through the assembly stage, cover tightly with foil and freeze for up to three months. Thaw overnight in the refrigerator before baking.

Customizing Your Shells

The basic recipe provides a perfect foundation for endless variations. Try adding sautéed mushrooms for an umami boost or sun-dried tomatoes for bright pops of flavor. Fresh herbs like basil or oregano mixed into the filling elevate the dish with minimal effort. For those seeking more protein, cooked and crumbled Italian sausage or shredded rotisserie chicken blend seamlessly into the filling. The versatility of this recipe makes it perfect for using whatever ingredients you have on hand.

Serving Suggestions

Serve these stuffed shells with a simple arugula salad dressed with lemon and olive oil to cut through the richness of the pasta. A side of garlic bread makes the perfect vehicle for scooping up extra sauce. For a complete Italian feast, start with a small antipasto platter featuring olives, sliced salami, and marinated vegetables. A light, acidic red wine like Chianti complements the flavors perfectly without overwhelming the delicate filling.

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Frequently Asked Questions

→ How can I prevent the shells from sticking together?

To prevent pasta shells from sticking together, cook them in plenty of salted water and stir occasionally. After draining, spread them out on a tray or drizzle a little olive oil to keep them separate.

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Make sure to thaw and drain it thoroughly to remove excess moisture before mixing it into the filling.

→ Can I make this dish ahead of time?

Absolutely! Stuff the shells and arrange them in the baking dish, then cover and refrigerate for up to 24 hours or freeze them. Bake as instructed, adding a few extra minutes if frozen.

→ What other ingredients can I add to the filling?

Try adding sautéed mushrooms, sun-dried tomatoes, or fresh herbs like parsley or basil for added flavor and variety.

→ What is the best way to reheat leftover stuffed shells?

Reheat the shells in the oven at 350°F (175°C) covered with foil until heated through, or microwave in a covered dish for individual portions.