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
OH MY GOODNESS!! I made this for dinner tonight and I had to stop and leave a review. This dish was just absolutely amazing! I substituted the marinara sauce with meat sauce I had from spaghetti I made last night and it was unbelievably incredible! Thank you, Laura—this recipe is now officially in my rotation.
★★★★★
Thanks so much, Adrienne! You made my night 🙂
I’m really going to make this . looks so good .
Thanks, Helen! Hope you enjoy 🙂
All of my kids loved this meal!!
★★★★★
Yay! Thanks, Steffanie!
Great recipe — I have made it many times. Works with frozen spinach too. As others have said, this freezes incredibly well. Thanks!
★★★★★
I am hoping to make this tonight but I have one question please. I have never attempted to cook pasta in the oven??? In the past I would boil my shells to al dante but never heard of cooking them in the oven. Could you elaborate on this for me please. Thanks!!
Hi Nancy! You’ll still cook the pasta shells al dente (in step one), then stuff them with the filling, cover with sauce, and bake until the cheese is melted and the shells are cooked through. Hope that answers your question! Enjoy!
FABULOUS recipe. This is a winner– and freezes SO well. I had leftovers so wrapped them in tinfoil and put in freezer. I did this 5 months ago and just took some out yesterday to have for dinner. Just as fabulous 5 months later!
★★★★★
Thanks, Taylor!! So glad you enjoyed it!
Freezing was my question! How do you reheat? This looks delish!
I’m with Amanda. How do you reheat this?
Hi, Gabrielle! You can reheat the shells in the oven two ways. If you’re freezing leftovers or the premade dish (with the sauce), simply cover with foil and bake at 375. The shells will defrost while they bake, which will take a little bit longer than the regular recipe (somewhere in the 30-40 minute range), before uncovering and baking an additional 10-15 minutes. You can also fill the shells and freeze them before adding the sauce/cheese, which makes them a little more flexible for different sized portions. Just add them (frozen or slightly defrosted) to a baking dish, add sauce, and bake. Hope that helps!!
Very good. thanks!
If the finished product tastes as good as the filling does, this is sure to be a winner tonight! Definitely a step up and above the traditional stuffed shell recipe!
★★★★★
Thanks, Beth! Hope you enjoy the finished dish!!
Yummm
★★★★★
Thanks, Gabby!
Hi Laura – I’m having a neighborhood party in a few weeks. I made your shells tonite for my husband and myself as a test run. Fabulous!!! Your shells will be front and center on Derby Day.
Thanks for sharing it with us
★★★★★
Hi! Came across this recipe on Pinterest and I have to say this is an AMAZING dish! I made it tonight for dinner and my husband and I both absolutely loved it. I will be making this many more times and plan to pass it along to my sister. I do have one question though: What is a good side dish to go along with these shells? Thanks!
★★★★★
Hi Alexandra! Thanks so much! I usually pair these shells with a big green salad, with whatever fresh veggies I have on hand to throw in. Lately, we’ve been loving a baby spinach/cucumber/feta/kalamata olive combo.
Just made it. Very good. I am interested to see how the 11 year old likes it and if husband notices no meat. 🙂
★★★★★
I can’t read any comments, so I don’t know if this has been asked, but how do you think frozen spinach would work? Thanks!
It would probably work fine, but I bet fresh spinach would taste better!
Easy and outstandingly delicious! We will most definitely be repeating this recipe!
PS the boyfriend didn’t even know there was spinach in there…
So happy to hear that, Jess!
Mine took a little longer to bake uncovered, I had to use a covered glass dish because I was out of foil. Still turned out great, will make again.
★★★★★
Thanks, Anna!!
So easy and yet so good. Ill keep doing it.Thks for this gorgeous receipe.
★★★★★
Thanks so much, Lilian!
Super easy, they’re in the oven right now! Hope they come out good as they look!!
★★★★★
Thanks, Valentina! Hope they came out great!
Hi there!
Could you substitute the spinach for kale and mushroom instead?
Hi Debra! Absolutely – you may just need to adjust the cooking time.
Wow! Fairly easy recipe but looks amazing. Will have to cook it for my wife, she loves pasta
Thanks, Martin! Hope you and your wife enjoy!
Amazing!! I didn’t have mozzarella so used cheddar, still incredible! will absolutely make again. Will test out freezing them, cuz that would be a fabulous mid week, no time to cook dinner!!!
★★★★★
Thanks, Anastasia! So glad you enjoyed these!
At what temp do you cook it at? And if I don’t want the other things just the ricotta cheese do I need to use egg? or can I just use the cheese and it’ll come out normal?
Hi, Brittani – You bake these at 375 degrees F. (see recipe directions above). The egg functions as a binder, to solidify and hold the filling together in the shells, but I’m not sure how good these would taste with just ricotta and none of the other filling ingredients…
Brittani- the traditional stuff shells recipe calls for just ricotta the egg will add the flavor and bake it properly through. If no egg is used you will taste a difference and may need to cook it longer.