Name: Easy Spinach & Ricotta Stuffed Shells Recipe for Dinner
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 45 min
Yield: 10 servings
Ingredients: 12 oz Jumbo Pasta Shells (Conchiglie, approx. 30-35 shells); 20 oz fresh spinach (or 16 oz frozen chopped spinach, thawed); 30 oz Whole Milk Ricotta Cheese (two 15-ounce containers), drained; 1 cup freshly grated Parmesan Cheese, plus extra for serving; 1 ½ cups shredded Low-Moisture Part-Skim Mozzarella Cheese, plus ½ cup for topping; 2 Large Eggs; 4 cloves garlic, minced; ½ teaspoon freshly grated nutmeg; 1 tablespoon Olive Oil; 48 oz Marinara Sauce (two 24-ounce jars, or 6 cups homemade); ¼ cup finely chopped fresh parsley, plus extra for garnish; ¼ cup finely chopped fresh basil, plus extra for garnish; Salt, to taste; Black Pepper, to taste

Spinach And Ricotta Stuffed Shells Recipe is more than just a dish; it’s an invitation to a deeply satisfying culinary experience that promises to become a cherished favorite in your kitchen. Imagine perfectly cooked jumbo pasta shells, generously filled with a velvety blend of fresh, vibrant spinach and creamy ricotta cheese, all meticulously nestled in a luscious marinara sauce and blanketed with golden, bubbling mozzarella.

A Timeless Comfort Food Tradition

This classic Italian-American comfort food has roots deep within the heart of traditional Italian cuisine, evolving from simple peasant dishes into the beloved, hearty family meal we cherish today. It evokes beautiful memories of Sunday dinners, communal feasting, and the warmth of home. The ingenuity of combining humble ingredients to create something truly extraordinary is a testament to culinary heritage that has stood the test of time.

What makes this dish so universally adored? It’s the harmonious symphony of textures and flavors – the subtle earthiness of the spinach beautifully complements the mild, rich sweetness of the ricotta. Each bite offers that perfect al dente shell, yielding to a tender, savory filling, all brought together by a vibrant tomato sauce and the irresistible pull of melted, gooey cheese. Whether you’re preparing a comforting weeknight family dinner or hosting a special gathering, mastering this Spinach And Ricotta Stuffed Shells Recipe guarantees rave reviews and satisfied smiles, making it a truly rewarding endeavor for any home cook.

Ingredients:

Jumbo Pasta Shells (Conchiglie): One 12-ounce box (approximately 30-35 shells).
I always opt for a good quality brand for these shells, as their sturdiness is crucial for holding our beautiful filling. Look for shells that hold their shape well after boiling.
Fresh Spinach: Two 10-ounce bags (about 20 ounces total), or 16 ounces of frozen chopped spinach, thawed.
If using fresh, you’ll be wilting it down, which significantly reduces its volume. If using frozen, make sure it’s thoroughly thawed and well-drained. The fresher the spinach, the brighter the flavor in your “Spinach And Ricotta Stuffed Shells Recipe.”

Whole Milk Ricotta Cheese: 30 ounces (two 15-ounce containers).
Using whole milk ricotta makes the filling incredibly creamy and rich. While part-skim can work, I find the full-fat version delivers a superior texture and taste. Draining it beforehand is a secret to prevent a watery filling.
Parmesan Cheese: 1 cup, freshly grated, plus extra for serving.
Freshly grated Parmesan is non-negotiable here. Its sharp, nutty flavor is essential and incomparable to pre-grated varieties. It melts beautifully and adds so much depth to our “Spinach And Ricotta Stuffed Shells Recipe.”

Low-Moisture Part-Skim Mozzarella Cheese: 1 ½ cups, shredded, plus ½ cup for topping.
I prefer low-moisture part-skim for its excellent melt and less water content, which means a less greasy result. Shredding it yourself from a block gives a much better melt than pre-shredded.
Large Eggs: 2.
These act as a binder for our ricotta filling, ensuring everything stays together nicely and doesn’t crumble during baking. They contribute to the luxurious texture.
Garlic: 4 cloves, minced.
Fresh garlic provides an aromatic foundation for our filling. Adjust the quantity to your preference; I love a strong garlic kick!

Fresh Nutmeg: ½ teaspoon, freshly grated.
A tiny pinch of nutmeg truly elevates the creamy spinach and ricotta. It’s a classic Italian addition that brightens the flavors without being overpowering. Don’t skip this, it makes a surprising difference to your “Spinach And Ricotta Stuffed Shells Recipe.”
Olive Oil: 1 tablespoon.
Used for sautéing the garlic if you choose to pre-cook it, or just a drizzle in the sauce.
Marinara Sauce: Two 24-ounce jars (about 48 ounces total), or about 6 cups of homemade marinara.
A good quality marinara sauce is key. Whether you’re using your favorite store-bought brand or a cherished family recipe, make sure it’s flavorful. This forms the base and topping for our stuffed shells.

Fresh Parsley: ¼ cup, finely chopped, plus extra for garnish.
Adds a fresh, herbaceous note and a pop of color to the filling.
Fresh Basil: ¼ cup, finely chopped, plus extra for garnish.
Its sweet, peppery aroma is wonderful in this dish. A classic pairing with tomato and cheese.
Salt and Black Pepper: To taste.
Seasoning is critical at every stage. I recommend using sea salt or kosher salt and freshly ground black pepper for the best flavor.

Preparing the Flavorful Marinara Sauce Base

The foundation of an outstanding “Spinach And Ricotta Stuffed Shells Recipe” begins with a deeply flavorful marinara sauce. While I often adore making my own from scratch, a high-quality store-bought sauce can certainly be elevated to taste homemade with a few simple additions. My goal here is to create a rich, simmering bed for our beautiful stuffed shells.

Enhance Your Sauce: If you’re using store-bought marinara, I highly recommend pouring both jars into a large saucepan. Over medium-low heat, let it gently simmer. This is my favorite trick to make it taste more developed. You can add a pinch of red pepper flakes for a subtle kick, or a tablespoon of fresh basil and parsley, and even a little extra minced garlic if your sauce seems a bit plain. Sometimes, I’ll even stir in a spoonful of sugar or a pinch of baking soda if the sauce tastes too acidic. Allow it to simmer for at least 15-20 minutes, stirring occasionally, to let the flavors meld beautifully. This small step significantly enhances the overall taste of your “Spinach And Ricotta Stuffed Shells Recipe.”
Keep it Warm: Once your sauce is seasoned to perfection and has had time to develop, reduce the heat to very low, just enough to keep it warm while you prepare the other components. You want it ready to go when it’s time to assemble. About 1 ½ to 2 cups of this sauce will be used to coat the bottom of your baking dish, and the rest will lovingly blanket our stuffed shells.

Perfectly Cooking the Jumbo Pasta Shells

Cooking the pasta shells just right is a crucial step for a successful “Spinach And Ricotta Stuffed Shells Recipe.” You want them tender enough to stuff, but firm enough to hold their shape during baking. Overcooked shells will tear, making them a nightmare to fill, while undercooked ones will be too tough.

Boil and Salt the Water: Bring a large pot of generously salted water to a rolling boil. I mean generously salted – it should taste like the sea! This is the only chance you have to season the pasta itself.
Cook to Al Dente: Carefully add the jumbo pasta shells to the boiling water. Stir gently to prevent them from sticking together. Cook the shells according to package directions, but aim for about 2-3 minutes less than the suggested time, reaching an “al dente” stage. They should be pliable but still have a slight bite to them. Remember, they will continue to cook in the oven, so you absolutely do not want them fully cooked at this stage. This is incredibly important for the integrity of your “Spinach And Ricotta Stuffed Shells Recipe.”

Drain and Cool: Once al dente, immediately drain the shells in a colander. Gently rinse them with cold water to stop the cooking process and prevent them from sticking to each other. Arrange them in a single layer on a lightly oiled baking sheet or large platter. A little drizzle of olive oil can also help prevent sticking. Allowing them to cool slightly makes them much easier and safer to handle when it’s time to stuff them.

Crafting the Creamy Spinach and Ricotta Filling

This is where the magic truly happens for our “Spinach And Ricotta Stuffed Shells Recipe!” A rich, flavorful, and well-textured filling is the heart of this dish. I focus on ensuring maximum flavor and a perfect consistency.

Prepare the Spinach:
- If using fresh spinach: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the fresh spinach in batches if necessary, cooking until wilted, usually just 3-5 minutes. Once wilted, transfer the spinach to a colander and let it cool slightly. Then, and this is a crucial step, take handfuls of the wilted spinach and squeeze out as much excess liquid as possible. I mean really squeeze it! You’ll be surprised how much water comes out. This prevents a watery filling. Once thoroughly squeezed, finely chop the spinach.
- If using frozen spinach: Ensure it is completely thawed. Place the thawed spinach in a colander and, using your hands or the back of a spoon, press out as much liquid as you possibly can. Again, this step cannot be overstated – excess moisture leads to a soggy filling. Once drained, finely chop it if it’s not already.
HINT: Dry spinach is happy spinach for this “Spinach And Ricotta Stuffed Shells Recipe”!
Drain the Ricotta: Another vital step to avoid a watery filling! Open your ricotta cheese containers and either let them sit in a fine-mesh sieve over a bowl for at least 30 minutes, or gently press out excess liquid with a paper towel. This extra effort will reward you with a perfectly textured, rich filling.
Combine the Cheeses and Binders: In a very large mixing bowl, combine the drained ricotta cheese, 1 cup of freshly grated Parmesan cheese, 1 ½ cups of shredded mozzarella cheese, and the 2 large eggs. Mix these together thoroughly with a sturdy spoon or spatula until well combined. The eggs act as a crucial binder, holding everything together during baking.
Add Aromatics and Seasonings: To the cheese mixture, add your 4 cloves of minced garlic, ½ teaspoon of freshly grated nutmeg, ¼ cup of finely chopped fresh parsley, and ¼ cup of finely chopped fresh basil. Season generously with salt and freshly ground black pepper. Remember, you’re seasoning the entire filling here, so don’t be shy, but taste as you go!

Fold in the Spinach: Add the finely chopped, well-drained spinach to the ricotta mixture. Using a gentle folding motion, incorporate the spinach evenly throughout the cheese mixture. You want every spoonful of filling to have a good distribution of all ingredients.
Taste and Adjust: This is arguably the most important step for any filling! Take a small spoonful of the mixture and taste it. Does it need more salt? A little more pepper? Perhaps another pinch of nutmeg? Adjust the seasonings according to your preference. The filling should be robustly flavored on its own, as some flavor will mellow during baking. This ensures your “Spinach And Ricotta Stuffed Shells Recipe” sings with flavor!

Assembling Your Spinach And Ricotta Stuffed Shells

Now comes the satisfying part: bringing all the elements together! This is where your careful preparation pays off, as you create a beautiful dish ready for the oven.

Prepare the Baking Dish: Spoon about 1 ½ to 2 cups of your prepared marinara sauce into the bottom of a 9×13-inch baking dish. Spread it evenly to create a delicious base for the shells. This layer of sauce prevents the shells from sticking and infuses them with flavor from the bottom up.
Stuff the Shells: Take one cooked and cooled jumbo pasta shell in your hand. Using a small spoon or a piping bag (if you want to be extra neat and efficient, I sometimes use a large Ziploc bag with a corner snipped off), carefully fill each shell with a generous amount of the spinach and ricotta mixture. I aim for about 2-3 tablespoons per shell, depending on its size. Be careful not to overstuff to the point of tearing, but ensure each shell is amply filled. This is the core of your “Spinach And Ricotta Stuffed Shells Recipe.”
Arrange in the Dish: As you fill each shell, arrange them snugly in a single layer in the prepared baking dish, with the opening facing upwards if possible. You want them to be close enough to support each other but not so packed that the sauce can’t bubble around them. If you have extra shells, you can layer them slightly or use a second smaller dish.

Top with More Sauce and Cheese: Once all the shells are nestled in the dish, pour the remaining marinara sauce evenly over the tops of the stuffed shells. Make sure every shell gets a good coating. Finally, sprinkle the remaining ½ cup of shredded mozzarella cheese evenly over the sauced shells. This will create that lovely, golden, bubbly cheese crust we all adore.

Baking to Golden Perfection

The oven will transform our beautifully assembled “Spinach And Ricotta Stuffed Shells Recipe” into a bubbling, golden masterpiece. Proper baking ensures the shells are tender, the filling is heated through, and the cheese is perfectly melted and slightly browned.

Preheat Your Oven: Preheat your oven to 375°F (190°C). Allowing the oven to come to full temperature before placing the dish in ensures even cooking from the start.

Cover and Bake: Tightly cover the baking dish with aluminum foil. This helps to steam the shells, ensuring they become perfectly tender and the filling heats through without drying out. Place the covered dish in the preheated oven and bake for 25 minutes.
Uncover and Brown: After 25 minutes, carefully remove the foil. Return the dish to the oven and continue baking for another 15-20 minutes, or until the sauce is bubbly around the edges, the shells are tender, and the cheese on top is melted, golden brown, and delightfully bubbly. If you like an extra crispy top, you can turn on the broiler for the last minute or two, but watch it very carefully to prevent burning!
Rest Before Serving: Once baked, remove the “Spinach And Ricotta Stuffed Shells Recipe” from the oven. This part is crucial! Let the dish rest for 10-15 minutes before serving. This resting period allows the cheese and sauce to set slightly, making it much easier to scoop and preventing the filling from oozing out excessively. It also prevents you from burning your mouth on molten cheese, which I’ve learned the hard way more than once!

Serving Your Delicious Creation

After all your hard work, it’s time to enjoy the fruits of your labor! Your homemade “Spinach And Ricotta Stuffed Shells Recipe” is sure to be a crowd-pleaser.

Garnish and Serve: Garnish the baked shells with a generous sprinkling of freshly chopped fresh basil and parsley. You can also add some extra freshly grated Parmesan cheese right before serving. This adds a beautiful fresh aroma and a vibrant color contrast.
Pairing Suggestions: These stuffed shells are a hearty meal on their own, but they pair wonderfully with a simple green salad dressed with a light vinaigrette. A side of warm, crusty garlic bread is also an absolute must for soaking up all that delicious marinara sauce.

Conclusion:

So, there you have it, my friends! We’ve journeyed through the simple steps to create a truly remarkable dish, and I honestly can’t wait for you to experience it yourself. This isn’t just another pasta dish; it’s an experience, a comfort food masterpiece that consistently brings smiles to the faces around my table, and I’m confident it will do the same for yours. What truly makes this recipe a standout is its incredible balance of flavors and textures – the al dente pasta shells providing the perfect vessel for a rich, creamy, and herbaceous filling. Every bite offers that delightful burst of savory ricotta, subtly sweet and earthy spinach, all harmoniously enveloped in a vibrant, tangy tomato sauce. It’s a dish that feels both incredibly indulgent and surprisingly wholesome, a culinary hug in a bowl that warms you from the inside out.

I find myself returning to this particular recipe time and again because it effortlessly bridges the gap between everyday simplicity and special occasion elegance. It’s sophisticated enough to impress dinner guests, making them believe you’ve spent hours slaving away, yet the preparation is straightforward and genuinely enjoyable. The beauty of this Spinach And Ricotta Stuffed Shells Recipe lies in its ability to be a weeknight hero, easily prepped ahead of time when life gets hectic, or a weekend project when you want to savor the process of creating something truly delicious. It’s also incredibly versatile, appealing to a wide range of palates, including the pickiest eaters, thanks to its comforting and familiar flavors. Trust me, once you try this, you’ll understand why it’s become a staple in my kitchen – it’s a guaranteed crowd-pleaser that delivers on flavor, comfort, and ease every single time.

Elevate Your Stuffed Shells: Serving Suggestions & Creative Variations

Now that you’re armed with the knowledge to create this fantastic dish, let’s talk about how to make it an even more memorable meal or how to put your own unique spin on it. For a complete and balanced dinner, I always recommend pairing these luscious stuffed shells with a crisp, refreshing side salad. A simple mixed green salad with a light vinaigrette cuts through the richness beautifully, providing a welcome contrast. And, of course, no Italian-inspired meal is truly complete without some crusty garlic bread or focaccia for soaking up every last drop of that incredible sauce. Roasted asparagus or sautéed zucchini are also wonderful vegetable companions, adding another layer of freshness and nutrition.

Feeling adventurous or want to customize it further? The possibilities are endless! To add some extra protein, consider browning some mild or spicy Italian sausage and stirring it into your tomato sauce before layering, or even folding some finely shredded, cooked chicken into the ricotta filling for a heartier meal. If you’re a fan of different cheeses, try swapping out some of the mozzarella for smoked provolone for a deeper flavor, or sprinkle a generous amount of freshly grated Pecorino Romano over the top before baking for an extra salty kick. For a different flavor profile, you could experiment with various sauces – a creamy rosé sauce would be divine, or even a vibrant pesto sauce for a brighter, herbier take. Don’t be afraid to fold in other finely chopped vegetables into the ricotta mixture, like sautéed mushrooms, diced bell peppers, or even sun-dried tomatoes for an additional burst of flavor and texture. This recipe is wonderfully forgiving and adaptable, so feel free to make it your own!

Your Culinary Adventure Awaits!

I truly hope this conclusion has inspired you to roll up your sleeves and give this incredible recipe a try. There’s an immense satisfaction that comes from creating something so delicious from scratch, and I promise you, the effort is minimal compared to the incredible reward you’ll reap. Imagine the aroma filling your kitchen as it bakes, the anticipation building, and then that first glorious bite – it’s pure culinary bliss! So, gather your ingredients, follow my steps, and prepare to delight your taste buds and those of your loved ones. Once you’ve whipped up your batch of these magnificent stuffed shells, I would absolutely love to hear about your experience! Please share your thoughts, your photos, and any creative variations you came up with in the comments section below. Your feedback and culinary adventures truly inspire me and our entire community of food lovers. Happy cooking, and bon appétit!