Spinach and Ricotta Stuffed Shells

Short, Catchy Intro

So you want comfort food that feels fancy but took you less time than scrolling through your feed, huh? Same. These spinach and ricotta stuffed shells are exactly that kind of cozy, slightly impressive dinner that does most of the work for you. They ooze cheesy goodness, hide a sneaky veggie, and feed a crowd or your leftovers-loving self.

If you like little pasta boats filled with joy, you might also enjoy another take on this classic over at my stuffed shells writeup for a slightly different spin. Trust me you will be glad you made these.

Why This Recipe is Awesome

• It looks like you tried really hard even if you only spent an hour in the kitchen.
• It is forgiving and flexible so you can wing it without disaster.
• Leftovers heat up like a dream so you can eat like a king two days in a row.
• It sneaks in spinach so you can feel slightly virtuous while eating cheese by the spoonful.
• It is idiot proof, even I did not mess it up the first time and I am not known for patience.

Ingredients Youll Need

• 12 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup fresh spinach chopped
• 1 cup shredded mozzarella cheese
• 1 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 cups marinara sauce
• Salt and pepper to taste

If you want a crunchy little side or topping try those feta crisps I love they pair surprisingly well and are easy to make or buy from a decent deli see a quick idea here.

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C). Make sure the oven actually reaches temp before you bake.
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl combine the ricotta cheese chopped spinach half of the mozzarella cheese Parmesan cheese egg garlic powder Italian seasoning salt and pepper. Mix until just combined do not overwork it.
4. Fill each pasta shell with the cheese mixture. Use a spoon or your fingers be generous.
5. Spread a layer of marinara sauce on the bottom of a baking dish. Place the stuffed shells in the dish and cover them with the remaining marinara sauce.
6. Sprinkle the rest of the mozzarella cheese on top. Dont be shy this is the best part.
7. Cover with aluminum foil and bake for 25 minutes. Keep it covered to let everything heat through without drying.
8. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden. Watch so it does not burn.
9. Let cool slightly before serving. Give it five minutes so you do not burn your mouth and so the filling sets up.

Common Mistakes to Avoid

• Not preheating the oven. Rookie move. Always preheat so cooking times make sense.
• Overcooking the shells. They should be al dente because they finish in the oven and you do not want mushy pasta.
• Packing the filling too tightly. Leave a little air so the filling does not go gluey when baked.
• Skimping on salt. Ricotta needs a little help to sing. Taste and adjust.
• Forgetting to cover while the shells steam. Skip the foil and you might get dry sad cheese. Not fun.
• Trying to make everything at once without prepping. Assemble faster if you lay everything out first. Mise en place is your friend.

Alternatives & Substitutions

• No fresh spinach No problem. Use 3/4 cup frozen spinach thawed and squeezed dry. I prefer fresh but frozen works in a pinch.
• Want ricotta alternatives Try cottage cheese drained or a mix of cream cheese and cottage cheese for a tangier filling. I like ricotta though it feels classic.
• Cheese swaps Go for provolone or fontina if you want a slightly smokier vibe. Feta can add zing if you crumble some into the ricotta.
• Meat option Brown some Italian sausage and mix it into the filling for a heartier dish. Do not skip draining excess fat.
• Dairy free Use a plant based ricotta or blended tofu and a vegan mozzarella if you are avoiding dairy. Texture varies but flavor still wins.
• Need a crunch on top Try breadcrumbs mixed with olive oil or those feta crisps I mentioned earlier for texture or check out another spin on spinach and feta when you are curious.

My personal take IMO is to stick with ricotta and Parmesan for that creamy bright combo but I get being adventurous.

FAQ Frequently Asked Questions

Q Why do my shells fall apart when filling them?
A Did you let the shells cool slightly after boiling They are fragile when piping hot. Handle gently and fill without pulling.

Q Can I prepare these ahead of time and bake later?
A Yes make them assembly line style cover the dish and refrigerate up to 24 hours then bake a few extra minutes. Freezing works too put foil over tightly and add 10 15 minutes to baking time.

Q Can I use frozen spinach in the filling?
A Sure just squeeze all the water out or your filling will be watery. No soggy shells allowed.

Q Is there a way to make this lighter?
A Use part skim ricotta and less mozzarella or sprinkle a little instead of piling it on. You still get comfort without full cheese coma.

Q Can I add more veggies?
A Absolutely. Finely diced mushrooms or bell peppers sauteed and cooled mix in nicely. Keep textures small so you can still stuff the shells.

Q How many people does this feed?
A Roughly 3 to 4 depending on appetites. If youre feeding big eaters double the batch or serve with a salad and garlic bread.

Q Can I make this gluten free?
A Yes use gluten free jumbo shells. They behave slightly differently so watch cook times and be gentle when filling.

Final Thoughts

You nailed it you now have a simple recipe that looks and tastes like effort without the drama. Serve with a green salad and maybe some crusty bread and watch everyone act impressed. Remember letting the shells rest after baking makes plating easier and keeps the filling from oozing all over. Now go impress someone or yourself with this cheesy comfort classic. You deserve it.

Conclusion

If you want a different but equally tasty take on this classic check out Spinach and Ricotta Stuffed Shells – Fork Knife Swoon for more inspiration and tricks.

Spinach and Ricotta Stuffed Shells

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• Author: admin
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Delicious stuffed shells filled with a creamy ricotta and spinach mixture, baked in marinara sauce, perfect for a cozy dinner.

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Ingredients

Scale 1x2x3x

• 12 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1 1/2 cups grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 cups marinara sauce
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, chopped spinach, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until just combined.
4. Fill each pasta shell with the cheese mixture using a spoon or your fingers.
5. Spread a layer of marinara sauce on the bottom of a baking dish. Place the stuffed shells in the dish and cover them with the remaining marinara sauce.
6. Sprinkle the rest of the mozzarella cheese on top.
7. Cover with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
9. Let cool slightly before serving.

Notes

These stuffed shells reheat well, making them perfect for leftovers. Feel free to customize with different cheeses or add veggies to the filling.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 7g
• Sodium: 450mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 50mg

Keywords: stuffed shells, spinach, ricotta, pasta, Italian, vegetarian