Why You’ll Love This Spinach and Ricotta Stuffed Shells
- It’s the ultimate comfort food. Baked pasta is basically a hug in a dish, and these shells take it to the next level with their creamy, cheesy interior and rich tomato sauce.
- It’s impressively easy. Don’t let the fancy look fool you—the process is mostly about mixing and stuffing. It’s a wonderfully therapeutic kitchen project that doesn’t require any advanced skills.
- It’s perfect for making ahead. You can assemble the entire dish hours, or even a day, before you need to bake it. This makes it a lifesaver for busy weeknights or stress-free entertaining.
- The texture is absolutely dreamy. You get the tender pasta, the creamy and slightly grainy ricotta, the wilted spinach, and the stretchy, golden mozzarella on top. It’s a symphony of textures in every single bite.
Ingredients & Tools
- 1 box (12 oz) jumbo pasta shells
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (10 oz) package frozen chopped spinach, thawed
- 1 (32 oz) container whole milk ricotta cheese
- 1 large egg, lightly beaten
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 3 cups your favorite marinara sauce
- 2 cups shredded low-moisture mozzarella cheese
- Fresh basil or parsley for garnish (optional)
Tools: 9×13 inch baking dish, large pot for boiling pasta, large mixing bowl, skillet, cheese grater, spoon or piping bag for stuffing.
A quick note on the ingredients—using whole milk ricotta is key here for the creamiest, richest filling. That little bit of nutmeg might seem unusual, but honestly, it’s the secret weapon. It doesn’t make the dish taste like nutmeg; it just adds a wonderful warmth that makes the spinach and cheese sing together.
Serves: 6-8 | Prep Time: 30 minutes | Cook Time: 25-30 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip squeezing the spinach. This is the single most important step for the filling. If you don’t thoroughly squeeze all the water out of the thawed spinach, you’ll end up with a watery, sad filling. Use your hands or press it in a fine-mesh strainer.
- Why an egg in the filling? The egg acts as a binder, helping the ricotta and spinach mixture hold its shape inside the shell so it doesn’t ooze out too much during baking. It gives the filling a lovely, cohesive texture.
- To grate or to shred the nutmeg? If you can, use a microplane to grate a whole nutmeg. The flavor is infinitely brighter and more aromatic than the pre-ground powder sitting in your spice cabinet. A little goes a very long way.
- Undercook your pasta—seriously! The shells will continue to cook in the oven, so you want to boil them until they are just pliable but still quite firm (al dente). This prevents them from becoming mushy in the final dish.
How to Make Spinach and Ricotta Stuffed Shells
Step 1: Preheat your oven to 375°F (190°C). Bring a large pot of generously salted water to a rolling boil. Add the jumbo shells and cook according to package directions, but aim for about 2 minutes less than the recommended time. You want them to be just tender enough to stuff without falling apart. Once cooked, drain the shells and immediately rinse them with cold water to stop the cooking process. This also makes them much easier to handle. Drizzle them with a tiny bit of olive oil and gently toss to prevent sticking.
Step 2: While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until it becomes soft and translucent, which should take about 5-7 minutes. Stir in the minced garlic and cook for just another minute until it’s fragrant—be careful not to let it burn. Turn off the heat and set the skillet aside.
Step 3: Now, for the star of the show: the filling. In your large mixing bowl, combine the ricotta, the beaten egg, 3/4 cup of the Parmesan cheese, the dried oregano, nutmeg, salt, and pepper. Add the cooked onion and garlic mixture. Take your thawed spinach and squeeze it in handfuls over the sink until no more water drips out. Really get in there! Fluff the squeezed spinach with a fork and add it to the bowl. Mix everything together until it’s well combined. Taste it and adjust the seasoning if needed.
Step 4: Spread about 1 1/2 cups of the marinara sauce evenly over the bottom of your 9×13 inch baking dish. This creates a saucy bed for the shells to nestle into, preventing them from sticking and adding flavor from the bottom up. Now, take a shell in your hand. You can use a spoon to fill it, but I find a small cookie scoop or even a piping bag (without a tip) makes the job incredibly neat and fast. Gently fill each shell with the ricotta mixture, placing them seam-side up in the baking dish as you go. Pack them in snugly.
Step 5: Once all the shells are neatly arranged in the dish, pour the remaining marinara sauce over the top. You don’t have to drown them—just a nice, even coating. Then, sprinkle the shredded mozzarella and the remaining 1/4 cup of Parmesan cheese over everything. This is going to create that gorgeous, golden-brown, cheesy crust we all dream about.
Step 6: Cover the baking dish tightly with aluminum foil. This is crucial for the first part of baking, as it traps steam and heats the filling through without over-browning the top. Bake, covered, for 20 minutes. Then, carefully remove the foil and continue baking for another 5-10 minutes, or until the cheese is completely melted, bubbly, and starting to get those lovely golden spots. Let the dish rest for about 5-10 minutes before serving—this allows the filling to set slightly, making it easier to serve neat portions. Garnish with fresh basil or parsley if you like.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the pasta beautifully, balancing the meal.
- Garlic bread or cheesy breadsticks — Because you can never have too much carbs and cheese, right? It’s perfect for scooping up any extra sauce left on the plate.
- Roasted asparagus or broccoli — A simple side of roasted green veggies adds a nice textural contrast and makes the whole plate feel a bit more complete.
Drinks
- A medium-bodied red wine like Chianti or Sangiovese — The acidity in these wines is a classic partner for tomato-based pasta dishes and stands up well to the herbs.
- A crisp Italian lager or pilsner — The carbonation and light bitterness are incredibly refreshing against the creamy, cheesy flavors.
- Sparkling water with a squeeze of lemon — A non-alcoholic option that still provides that cleansing, palate-refreshing effect we’re looking for.
Something Sweet
- Affogato (vanilla ice cream with a shot of hot espresso) — It’s simple, elegant, and the bitter coffee is a fantastic way to end a rich meal.
- Lemon sorbet — The ultimate palate cleanser. Its bright, citrusy flavor is the perfect light finish.
- Tiramisu — If you want to go all-in on the Italian theme, you can’t beat the classic coffee-and-mascarpone combination.
Top Mistakes to Avoid
- Mistake: Overcooking the pasta initially. This is the number one culprit for mushy shells. Remember, they will cook more in the hot oven, so an al dente boil is essential for the perfect final texture.
- Mistake: Not squeezing the spinach enough. I know I’ve said it already, but it’s that important. Watery spinach leads to a watery filling that can make the whole dish soupy. Take the extra minute to squeeze it thoroughly.
- Mistake: Skipping the rest time after baking. I know it’s tempting to dig right in, but if you slice into it immediately, the filling will just run out. Letting it sit for 5-10 minutes allows everything to set up for picture-perfect servings.
- Mistake: Using a watery marinara sauce. A thick, good-quality sauce is key. If your sauce is on the thinner side, you might want to simmer it for a few extra minutes to reduce it a bit before assembling.
Expert Tips
- Tip: Use a piping bag for effortless stuffing. Seriously, it’s a game-changer. Spoon the filling into a large piping bag (or even a sturdy zip-top bag with a corner snipped off). You can fill the shells quickly, cleanly, and evenly without any mess.
- Tip: Make it a day ahead. Assemble the entire dish, cover it tightly, and refrigerate it overnight. When you’re ready to bake, you may need to add 5-10 minutes to the covered baking time since it’s going into the oven cold.
- Tip: Add a protein. For a heartier version, you can mix in about a cup of finely chopped, cooked Italian sausage or ground beef into the ricotta filling. It’s a great way to switch things up.
- Tip: Freeze individual portions. These shells freeze beautifully. After baking and cooling, portion them into airtight containers. They reheat perfectly in the microwave for a quick and satisfying lunch or dinner.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! You’ll need about 10-12 ounces of fresh spinach. Sauté it in a pan with a tiny bit of oil until it’s completely wilted. Then, let it cool and squeeze out every last drop of liquid, just like you would with the frozen kind. Honestly, the squeezing step is non-negotiable either way.
Can I make this dish vegetarian?
It already is! This recipe is naturally vegetarian. Just double-check that your marinara sauce doesn’t contain any hidden meat products or stocks if you’re serving strict vegetarians. Most basic marinara sauces are perfectly fine.
My filling seems a bit loose. What can I do?
If your filling seems too wet, don’t panic. You can stir in an extra tablespoon or two of grated Parmesan cheese or even a sprinkle of breadcrumbs. This will help absorb a bit of excess moisture and firm everything up before you start stuffing.
How long do leftovers last in the fridge?
Leftovers will keep well in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm it in a 350°F oven until heated through.
Can I use a different type of pasta?
Jumbo shells are ideal for stuffing, but you can adapt this. Manicotti tubes would work well, though they can be a bit trickier to fill. You could even use large rigatoni and pipe the filling into each tube for a fun, bite-sized version!
Spinach And Ricotta Stuffed Shells
Creamy spinach & ricotta stuffed shells baked in marinara sauce! My easy, step-by-step recipe makes the ultimate Italian comfort food. Perfect for family dinners or impressing guests.
Ingredients
Ingredients
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1 box jumbo pasta shells (12 oz)
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2 tablespoons olive oil
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1 medium yellow onion (finely chopped)
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3 cloves garlic (minced)
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1 package frozen chopped spinach (10 oz, thawed)
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1 container whole milk ricotta cheese (32 oz)
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1 large egg (lightly beaten)
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1 cup Parmesan cheese (grated, divided)
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1 teaspoon dried oregano
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1/4 teaspoon freshly grated nutmeg
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1/2 teaspoon salt (plus more to taste)
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1/4 teaspoon black pepper
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3 cups marinara sauce (your favorite)
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2 cups shredded low-moisture mozzarella cheese
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fresh basil or parsley (for garnish (optional))
Instructions
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Preheat your oven to 375°F (190°C). Bring a large pot of generously salted water to a rolling boil. Add the jumbo shells and cook according to package directions, but aim for about 2 minutes less than the recommended time. You want them to be just tender enough to stuff without falling apart. Once cooked, drain the shells and immediately rinse them with cold water to stop the cooking process. This also makes them much easier to handle. Drizzle them with a tiny bit of olive oil and gently toss to prevent sticking.01
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While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until it becomes soft and translucent, which should take about 5-7 minutes. Stir in the minced garlic and cook for just another minute until it's fragrant—be careful not to let it burn. Turn off the heat and set the skillet aside.02
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Now, for the star of the show: the filling. In your large mixing bowl, combine the ricotta, the beaten egg, 3/4 cup of the Parmesan cheese, the dried oregano, nutmeg, salt, and pepper. Add the cooked onion and garlic mixture. Take your thawed spinach and squeeze it in handfuls over the sink until no more water drips out. Really get in there! Fluff the squeezed spinach with a fork and add it to the bowl. Mix everything together until it's well combined. Taste it and adjust the seasoning if needed.03
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Spread about 1 1/2 cups of the marinara sauce evenly over the bottom of your 9x13 inch baking dish. This creates a saucy bed for the shells to nestle into, preventing them from sticking and adding flavor from the bottom up. Now, take a shell in your hand. You can use a spoon to fill it, but I find a small cookie scoop or even a piping bag (without a tip) makes the job incredibly neat and fast. Gently fill each shell with the ricotta mixture, placing them seam-side up in the baking dish as you go. Pack them in snugly.04
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Once all the shells are neatly arranged in the dish, pour the remaining marinara sauce over the top. You don't have to drown them—just a nice, even coating. Then, sprinkle the shredded mozzarella and the remaining 1/4 cup of Parmesan cheese over everything. This is going to create that gorgeous, golden-brown, cheesy crust we all dream about.05
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Cover the baking dish tightly with aluminum foil. This is crucial for the first part of baking, as it traps steam and heats the filling through without over-browning the top. Bake, covered, for 20 minutes. Then, carefully remove the foil and continue baking for another 5-10 minutes, or until the cheese is completely melted, bubbly, and starting to get those lovely golden spots. Let the dish rest for about 5-10 minutes before serving—this allows the filling to set slightly, making it easier to serve neat portions. Garnish with fresh basil or parsley if you like.06
