Spinach and Ricotta Stuffed Shells
In this easy spinach and ricotta stuffed shells recipe, three cheeses combine with quick sauteed spinach, marinara sauce, and jumbo pasta shells for a hearty and comforting, crowd-pleasing vegetarian dinner.
Growing up, I was one of those bizarre children who actually liked eating vegetables. For a long time, spinach was my very favorite, and I would eat big bowls of it simply steamed, or sometimes with a little sprinkling of cheese.
I loved those leafy greens. Before you envy my parents having a child content to munch on spinach, sweet potatoes, peas, tomatoes, or other fresh produce procured in our family vegetable garden, they also lived through my angst-filled adolescent years, and I’m sure they’ll remind you that it all evens out in the end.
Today we still eat a lot of spinach, and I like incorporating it into recipes for a healthy boost. In this spinach and ricotta stuffed shells recipe, we combine quick sauteed spinach with creamy ricotta and mozzarella cheeses, all tucked in to extra-large pasta shells and baked to bubbly goodness. The result is a healthy and hearty baked pasta dish that makes for a crowd-pleasing vegetarian meal.
PrintSpinach and Ricotta Stuffed Shells
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
In this easy spinach and ricotta stuffed shells recipe, three cheeses combine with quick sauteed spinach and jumbo pasta shells for a hearty and comforting, crowd-pleasing vegetarian dinner.
Ingredients
- 16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)
- 1–1/2 tbsp olive oil
- 2 tsp fresh garlic, minced
- 4 cups (packed) fresh spinach leaves, roughly-chopped
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 large egg
- 1 tbsp fresh basil, finely chopped
- 1 tsp kosher salt
- 1/2 tsp freshly-ground black pepper
- 1–1/4 cups marinara sauce
Instructions
- Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
- In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
- Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.
Keywords: spinach stuffed shells, ricotta, baked pasta, easy dinner, vegetarian
SO GOOD!! simple and delish
★★★★★
Thanks so much, Sophia!!
This is so easy and a delicious vegetarian option. (And I’m mostly carnivore.) I usually double the recipe and have some to share with a neighbor. Thank you!
★★★★★
Thanks so much, Pat!!
Delicious!
★★★★★
Thank you, Laura!!
We made this for our meal prep for work and it is so delicious! We added some Italian sausage to add some more protein and it was 💯
★★★★★
Yay! Thanks so much, Emily 🙂
Excellent! I also cooked up fresh cauliflower and mashed it and added it to the recipe! I love lots of veggies and just can’t get enough! It was terrific! Look forward to trying more!
★★★★★
Yum! Thanks so much, Linda!!
First time making this, Excellent recipe and so easy to make! Delicious!
★★★★★
Thanks so much, Lisa!!
First time making this, Excellent recipe and so easy to make! Delicious!
★★★★★
Hi Maryellen! Sure, you can make it the morning of. You can also freeze the shells if you’re looking to make them more in advance. Enjoy!!
loved this recipe and my whole family did too!
★★★★★
Thanks so much, Andy! So happy to hear that 🙂
Absolutely delicious, this is my go to recipe. It’s the easiest and best I’ve ever made.
Thanks so much, Fran!!
Excellent recipe!! I’ve never made stuffed shells before but I’ve had them (and cannelloni) multiple times dining out.
I added fresh garlic, italian herbs and my favorite – nutmeg in the spinach ricotta mix. Also, I didn’t add the egg (dietary preference). They turned out perfect!!! I will cherish this recipe.
Thanks so much for sharing!
★★★★★
Thanks so much, Donna! So happy it was a fave 🙂
I’ve made this dish before and loved it! Family reunion, so preparing meals & freezing for next week. I hope this will be ok.
★★★★★
Hope it was a hit! Thanks, Sue!!
I make this all the time as part of our dinner rotations it’s delish!
Thanks, Jean!!
Outstanding!! My family & friends of all tastebuds couldn’t get enough!!
Thank you, Marcy!!
I also just added my own kind of seasoning to it, but the recipe is fantastic. Was a good base recipe and could always switch some things up and those are the best ones. Thanks for sharing.
★★★★★
Thank you, Cassandra!!
This was so easy to make and absolutely delicious! Thank you!
★★★★★
Thanks so much, Jane!!
Made this and added sautéed hot Italian sausage, red bell pepper and yellow onion to the filling. DELISH! I made a 9×13 (about 25 shells) and still had enough filling to put an 8×8 in the freezer.
★★★★★
Yum! Thanks, Kira!
Delicious and easy. My daughter said “its a keeper”
Couldn’t find jumbo shells so I used cannelloni (oven ready was the only type available). Rao’s Marinara, the best! My daughter suggested putting filling in a ziploc bag, snipping the corner and piping the filling into the cannelloni, worked like a charm.
★★★★★
Thank you, Heather!! Happy to hear it worked with the cannelloni as well 🙂
I use a small cookie dough scooper and it is the perfect amount of filling to allow for expansion.
Thanks, Penny!
What is nutrition value?
Wonderful new family favorite!!! My 3 year old twin Grandson’s even loved it. I’ve made it many times. As an empty nester I like to freeze the portion that is too much for the two of us and it comes out perfect every time!
★★★★★
Thanks so much, Jeanine!! So happy to hear even the little ones loved these 🙂
I’ve made this recipe once before and I loved it. I’m planning on making it tomorrow and the only thing I would add on to this recipe is a little more seasoning (as a personal preference). Other than that, it’s perfect.
★★★★★
Thanks so much, Angeline!!
this was delish! thanks.
★★★★★
Thanks so much, Kristin!!