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
I’ve made this many, many times and it is always so good! Fresh basil is hard to come by in the long Minnesota winter unless I drive pretty far to a ‘specialty’ grocery store so I just use a jarred pesto (about 1/4 cup) and it works great!
★★★★★
This is my most favorite recipe for stuffed shells! Thank you for sharing ! 🙂 I’ve made it countless times for my husband and I and we never get sick of it!
★★★★★
You’re not saying what kind of marinara sauce you used so how’s everybody saying this is so good if you don’t know what sauce is being used…. there has to be some fake reviews in this the recipe without stating how to make marinara sauce
★
This was absolutely amazing! Debbie, I think the sauce is more of a preference. The first time i made this i used store brand marinara and this time i used Simply Ragu. That being said both sauces didn’t make a huge difference in taste, still delicious! 😊
★★★★★
I agree with Natalie. Though simply Ragu is my new favorite sauce of late. 🤗
★★★★★
Can I make this the night before and bake it the following day?
I used cheap marinara in a can from the dollar store and the recipe still came out fine. Marinara is marinara…basically tomatoes, salt, olive oil and garlic. Can add onions and spices, too, but not necessary.
★★★★★
Chop 1 very lg onion. saute in 3 tbsp olive oil till almost browned and add 2 cloves minced garlic. Add 2 lg cans whole tomatoes (crush with hands) and simmer for at least 20 min. Season well with s and p.
Delicious. Easy-to-follow recipe and completely doable for a novice cook. I hate to cook, but I love to eat. And I was so thankful this recipe didn’t give me an anxiety attack or an aneurysm while making dinner for my kiddos… (which is what usually happens.) It’s always a win when at least 1 of my 2 spoiled and picky (and beautifully and precious) children eat anything I cook.
★★★★★
Have you ever made ahead of time and froze? Suggestions on that if you have? Looking to “pre make” Christmas dinner.
Thank you.
I have this question as well!
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So good!!! I’ve made this twice and it’s now one of my favorite recipes.
★★★★★
This was very simple to make and turned out delicious! I boiled my shells 10 minutes per package instructions if being used to bake and they turned out great. I used a whole jar of sauce and a 16 ounce container of ricotta, and this yielded about 20 or so stuffed shells. I will definitely be making this again and experimenting too!
★★★★★
I made these but for a Friendsgiving tomorrow. They’re currently in the oven but not sure if I can just reheat them in the oven tomorrow morning? Help 😭
★★★★★
Sure! They should be fine, just pop them in the oven covered with some aluminum foil until heated through. Happy Friendsgiving!
It was delicious!!
★★★★★
Thank you, Karlene!!
Made your recipe to the letter, AWESOME ! I did add fresh mozzarella to the top the last ten minutes, oh and some homemade meatballs on the edge, WONDERFUL.
★★★★★
So happy to hear it, thanks, Tom!!
I’ve made this recipe several times and it is delicious! It has become a real family favorite.
★★★★★
Thanks, Melody! So happy to hear that!
I added a bit of sausage and cherry tomatoes that I had in the fridge. I couldn’t find large shells so I used small ones and it ended up making enough for 2 dishes. Ones in the oven and the others in the freezer. I can’t wait for dinner!!
★★★★★
Sounds delish! Enjoy!!
Love the recipe, but in order for it to be vegetarian you need to leave out the Parmesan Cheese.
★★★★★
Hi Sheila! Yes, it’s true that traditional Parmigiano-Reggiano is not vegetarian, but you can find parmesan cheese made without animal rennet if you’re making it for a vegetarian crowd 🙂
It would have to be vegan for no Parmesan. Vegetarians eat cheese, use milk and occasionally eat fish sometimes.
Vegan and vegetarianism are very different things.
★★★★★
Excellent, we added ground beef to the sauce and cut up a small onion finely .
★★★★★
Thanks, Dave!! Sounds yummy 🙂
I made this for dinner tonight and it was so good! I’ll definitely make it again.
★★★★★
Thanks, Karen!!
I’ve just made this recipie and it was delicious. I was a bit shy on the seasoning – but that’s my fault. Not much left to freeze! 😃
Thank you, Estelle!! So glad you enjoyed the recipe 🙂
I haven’t made stuffed spinach in 20 years! I use chopped frozen spinach in mine. It is just as good advice 20 years ago and very filling too! Freezing the rest of it for another meal.
★★★★★
Thanks so much, Sue!! So happy to hear it 🙂
How much frozen spinach did you use?
Hi Julie! An 8-10oz package should replace the fresh spinach.
I am planning on freezing this to cook later – do I need to let it come to room temperature first? Or any recommendations for adjusting cooking time/temp?
Can’t wait to make.
Oops! I see all of the other responses – I’ll take a look through. Thanks!
I make this at least once a week, because it’s so good. Highly recommend!!
★★★★★
Thanks so much, Amber!! 🙂