Spinach and Ricotta Stuffed Shells – A Classic Comfort Dish for Weeknight Dinners

Introduction:

Looking for a comforting, meatless pasta dish that’s both satisfying and simple to make? These Spinach and Ricotta Stuffed Shells are a family favorite for good reason! Jumbo pasta shells are filled with a creamy cheese and spinach mixture, topped with marinara, and finished with gooey mozzarella. Whether you’re prepping ahead or serving guests, this Italian-inspired dish never disappoints.

Let’s dive into how to make this easy and delicious recipe in under an hour!

Ingredients Overview

Here’s everything you’ll need for these cheesy stuffed shells:

• 20 jumbo pasta shells – cook until al dente
• 2 cups ricotta cheese – creamy and mild
• 1 cup fresh spinach, chopped – for color and nutrition
• 1/2 cup grated Parmesan cheese – adds depth and saltiness
• 1 cup marinara sauce – store-bought or homemade
• 1/2 cup shredded mozzarella cheese – for that gooey finish
• 1 tsp garlic powder and 1 tsp onion powder – essential seasoning
• Salt and pepper, to taste
• Fresh basil – optional, for garnish

How to Make Spinach and Ricotta Stuffed Shells

Step-by-Step Instructions:

1. Preheat the Oven:
   Set your oven to 375°F (190°C) and lightly grease a baking dish.
2. Cook the Pasta Shells:
   Bring salted water to a boil, cook the shells until al dente, then drain and let them cool.
3. Make the Filling:
   In a large bowl, mix together the ricotta, chopped spinach, Parmesan, garlic powder, onion powder, salt, and pepper until well combined.
4. Prepare the Baking Dish:
   Spread a thin layer of marinara sauce on the bottom of your baking dish.
5. Stuff the Shells:
   Fill each shell with the ricotta-spinach filling and place it open-side up in the dish.
6. Top with Sauce and Cheese:
   Pour remaining marinara over the shells and sprinkle with mozzarella.
7. Bake Covered:
   Cover with foil and bake for 25 minutes.
8. Uncover and Bake More:
   Remove foil and bake for 10 more minutes, until cheese is melted and bubbly.
9. Garnish and Serve:
   Sprinkle with fresh basil before serving.

Tips & Variations

• Make Ahead: Assemble up to 24 hours ahead and refrigerate before baking.
• Use Frozen Spinach: Thawed and well-drained frozen spinach works great too.
• Add Protein: Want to add meat? Mix cooked ground sausage or shredded chicken into the cheese filling.
• Sauce Options: Swap marinara for a creamy Alfredo or a spicy arrabbiata for a twist.

Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze in a freezer-safe dish before baking for up to 3 months.
• Reheat in the microwave or covered in the oven at 350°F until hot throughout.

FAQs

Can I use cottage cheese instead of ricotta?

Yes! Cottage cheese works well, though the texture will be slightly less creamy.

Can I make it gluten-free?

Absolutely. Just use gluten-free jumbo shells and check that your sauce is gluten-free.

What side dishes pair well with this?

Try garlic bread, Caesar salad, or roasted veggies for a complete meal.

Can I use store-bought sauce?

Of course! A quality marinara or your favorite jarred sauce makes prep faster.

Conclusion

This Spinach and Ricotta Stuffed Shells recipe is a guaranteed hit for any night of the week. It’s easy to prepare, packed with flavor, and sure to impress your family or guests. Whether you’re a seasoned cook or just starting out, this dish is both comforting and customizable.

Try it tonight and let me know how it turns out in the comments below! Don’t forget to save or pin this recipe for later.