Spinach and Ricotta Stuffed Shells

These Spinach and Ricotta Stuffed Shells make an excellent meal that will satisfy your whole family! Jumbo shells are stuffed with a creamy ricotta and spinach filling and baked in a simple homemade marinara sauce. Pair them with a green salad and some garlic bread for a hearty weeknight dinner!

I love making stuffed pasta shells for my family! They are so delicious, and you can use all sorts of fillings to make them unique. Stuffed shells are great for meal prep, and I love to make this hearty baked pasta dish for a meal train when families need a little help with a meal!

This spinach ricotta stuffed shells recipe actually kind of reminds me of Spinach Dip, only in shell form and without the artichokes! I mean, you can’t really go wrong with three kinds of cheese, right?

Ingredients for Spinach and Ricotta Stuffed Shells

You only need a handful of ingredients to make the filling for these stuffed shells. Here’s what I use:

Jumbo pasta shells

Ricotta cheese

Shredded mozzarella cheese

Frozen spinach, thawed and drained

Grated Parmesan cheese

Egg

Dried parsley

Homemade Marinara Sauce Ingredients

I use my delicious homemade marinara sauce in this and other pasta recipes. Most of the ingredients are pantry staples. Gather these ingredients together:

Olive oil

Minced onion

Garlic cloves, minced

Tomato puree

Tomato paste

Freshly chopped basil

Granulated white sugar

Kosher salt

Dried oregano

Freshly ground black pepper

Red pepper flakes

Apple cider vinegar (or you can substitute lemon juice)

To get all the details for this recipe, check out the printable recipe card at the end of the post!

How to Make Spinach Stuffed Shells

If I don’t already have some marinara sauce on hand, I’ll start by making that first.

In a large skillet or saucepan, I heat a little olive oil over medium heat. Then I add the minced onion and garlic and cook until fragrant, about 1-2  minutes.

Next, I add the tomato puree and tomato paste, sugar, basil, salt, oregano, pepper, and red pepper flakes. I reduce the heat to a simmer over low and cook for about 30 minutes, stirring occasionally.

Cook and Stuff the Shells

I cook my jumbo shells in a large pot of water according to the package directions for al dente, then drain and set aside.

While the pasta cooks, I preheat the oven to 350 degrees F. I prepare a 9×13-inch baking pan by spraying it with nonstick cooking spray.

In a large bowl, I beat an egg, then add ricotta cheese, drained spinach, 1 cup of mozzarella cheese, the Parmesan cheese, and parsley. I mix this all together well.

Then I add all of the pasta sauce to the prepared baking dish, spreading it evenly around the bottom of the pan. I fill each of the cooked shells with the cheese mixture and place them into the baking dish on top of the sauce.

Finally, I cover the entire dish with aluminum foil and bake for 30 minutes.
If you like, you can save a portion of the sauce to pour over the top of the shells before baking. Sometimes, I like to remove the foil after 30 minutes, add more mozzarella cheese, then bake it uncovered for another 5-10 minutes or until the cheese melts.

FAQs

Can I make Spinach and Ricotta Stuffed Shells ahead of time?

Yes, you can absolutely make stuffed shells ahead of time. I like to double the recipe and make one dish for now and another for later! Assemble the stuffed pasta as directed, cover the dish tightly with foil, and refrigerate for up to 1–3 days before baking.

They can also be frozen unbaked for up to 3 months, allowing for a quick, easy meal that bakes directly from the freezer. Just stick it in the preheated oven and bake for an extra 10-15 minutes or until the filling is warm throughout.

How do I store leftover Spinach Ricotta Stuffed Shells?

Store them in an airtight container in the fridge for 3-5 days. Reheat them in the microwave, covered, or in an oven until warm throughout.

Can I use fresh spinach in this recipe?

You can, but it needs to be cooked down and drained. You’d need about a pound of fresh spinach to get enough for this recipe.

What’s the best way to stuff the shells?

I like to transfer my filling to a piping bag or Ziploc bag, snip off the corner of the bag, and pipe the filling into each individual shell. It’s a lot less messy! But you can also just use a large spoon to transfer the filling!

More Stuffed Shell Recipes

Here are some of the stuffed shell recipes I’ve created. What other filling should I make next time?

Pizza Stuffed Shells

Taco Stuffed Shells

Chicken Stuffed Shells

Baked Stuffed Shells (Classic)

Chicken Alfredo Stuffed Shells

Easy Stuffed Shells with Cottage Cheese

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The post Spinach and Ricotta Stuffed Shells appeared first on 365 Days of Baking.