🎉 Introduction
If you’re searching for a cozy, satisfying, and veggie-packed dinner, these Easy Spinach and Ricotta Stuffed Shells will become a new household favorite. Jumbo pasta shells are stuffed with a creamy ricotta-spinach filling, seasoned with garlic and herbs, and baked in marinara sauce under a blanket of melted mozzarella.
This dish feels indulgent yet is filled with healthy greens, making it a perfect balance of comfort and nutrition. It’s also family-friendly, meal-prep friendly, and freezer-friendly, which makes it a go-to for busy weeknights or special Sunday dinners.
🧰 Equipment Needed
- Large pot (for boiling pasta)
- Strainer
- Large mixing bowl
- Spoon or piping bag (for filling shells)
- Baking dish (9×13 recommended)
- Aluminum foil
🛒 Ingredients
For the Filling
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 2 cups ricotta cheese
- ½ cup parmesan cheese, grated
- 1 large egg, lightly beaten
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
For Assembly
- 12 jumbo pasta shells (about ½ box)
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1 tbsp olive oil
- Fresh basil leaves for garnish
👩🍳 Directions
Step 1: Preheat oven to 375°F (190°C). Grease a 9×13 baking dish with olive oil.
Step 2: Bring a large pot of salted water to a boil. Cook pasta shells until al dente according to package instructions. Drain and set aside to cool slightly.
Step 3: Heat a skillet over medium heat with a drizzle of olive oil. Sauté garlic for 1 minute until fragrant. Add spinach and cook until wilted (about 2 minutes). Remove from heat and let cool.
Step 4: In a large mixing bowl, combine ricotta, parmesan, egg, sautéed spinach, Italian seasoning, salt, and pepper. Mix until smooth and creamy.
Step 5: Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
Step 6: Fill each pasta shell with 2–3 tbsp of the ricotta-spinach mixture. Place stuffed shells seam-side up into the dish.
Step 7: Pour the remaining marinara sauce over the shells. Sprinkle mozzarella cheese evenly on top.
Step 8: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
Step 9: Garnish with fresh basil and serve warm.
🍽️ Servings & Timing
- Servings: 4–5 portions
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
🧊 Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze unbaked shells in a covered dish for up to 2 months. Bake from frozen, adding 15 minutes to cooking time.
- Reheating: Warm in the oven at 350°F (175°C) for 15 minutes, or microwave until hot.
🥄 Variations
- Protein Boost: Add shredded cooked chicken or ground turkey to the filling.
- Extra Veggies: Mix in mushrooms, zucchini, or roasted bell peppers.
- Cheese Swap: Use goat cheese or cottage cheese in place of ricotta.
- Spicy Kick: Add a pinch of red chili flakes to the filling.
- Vegan Version: Use dairy-free ricotta, mozzarella, and parmesan alternatives.
❓ 10 FAQs
1. Can I use frozen spinach?
Yes, thaw and squeeze out excess water before adding.
2. Do I have to boil the pasta first?
Yes, jumbo shells need to be par-cooked before stuffing and baking.
3. Can I make this ahead of time?
Yes, assemble up to 24 hours ahead, cover, and refrigerate until baking.
4. Can I use another pasta shape?
Manicotti or cannelloni tubes work as substitutes.
5. Can I double the recipe?
Yes, perfect for larger gatherings or freezing.
6. What’s the best marinara sauce to use?
Homemade or a high-quality store-bought sauce works best.
7. Can I skip the egg?
Yes, but the egg helps bind the filling.
8. Is this dish kid-friendly?
Absolutely—kids love the cheesy filling and tomato sauce.
9. What can I serve alongside stuffed shells?
Garlic bread, Caesar salad, or roasted veggies.
10. Can I bake this in a smaller dish?
Yes, adjust baking time slightly if using a smaller pan.
🏁 Conclusion
These Easy Spinach and Ricotta Stuffed Shells are the ultimate veggie dinner—creamy, cheesy, and packed with flavor. With simple ingredients and minimal prep, this recipe is perfect for weeknights yet elegant enough for guests. Pair it with salad and garlic bread, and you’ve got a complete, comforting meal that everyone will love.
Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner the Whole Family Will Love
Ingredients
Equipment
Method
Notes
Yes, thaw and squeeze out excess water before adding. 2. Do I have to boil the pasta first?
Yes, jumbo shells need to be par-cooked before stuffing and baking. 3. Can I make this ahead of time?
Yes, assemble up to 24 hours ahead, cover, and refrigerate until baking. 4. Can I use another pasta shape?
Manicotti or cannelloni tubes work as substitutes. 5. Can I double the recipe?
Yes, perfect for larger gatherings or freezing. 6. What’s the best marinara sauce to use?
Homemade or a high-quality store-bought sauce works best. 7. Can I skip the egg?
Yes, but the egg helps bind the filling. 8. Is this dish kid-friendly?
Absolutely—kids love the cheesy filling and tomato sauce. 9. What can I serve alongside stuffed shells?
Garlic bread, Caesar salad, or roasted veggies. 10. Can I bake this in a smaller dish?
Yes, adjust baking time slightly if using a smaller pan. 🏁 Conclusion These Easy Spinach and Ricotta Stuffed Shells are the ultimate veggie dinner—creamy, cheesy, and packed with flavor. With simple ingredients and minimal prep, this recipe is perfect for weeknights yet elegant enough for guests. Pair it with salad and garlic bread, and you’ve got a complete, comforting meal that everyone will love.
