Name: Creamy Spinach and Ricotta Stuffed Pasta Shells
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 20 jumbo pasta shells; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese, divided; 1 cup grated Parmesan cheese, divided; 2 cups fresh spinach, chopped; 1 large egg; 2 cloves garlic, minced; 2 cups marinara sauce; 1 teaspoon dried Italian seasoning; Salt and black pepper, to taste; Fresh basil, for garnish (optional)

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Creamy Spinach and Ricotta Stuffed Pasta Shells a tender pasta shells filled with a luscious blend of creamy ricotta, fresh spinach, and savory herbs, baked in a rich marinara sauce and topped with melted mozzarella for the ultimate comforting Italian dish.

Ingredients

20 jumbo pasta shells

2 cups ricotta cheese

1 cup shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

2 cups fresh spinach, chopped

1 large egg

2 cloves garlic, minced

2 cups marinara sauce

1 teaspoon dried Italian seasoning

Salt and black pepper, to taste

Fresh basil, for garnish (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).

Cook the pasta shells in salted boiling water according to the package instructions until al dente. Drain and set aside to cool slightly.

In a large bowl, combine ricotta cheese, ½ cup mozzarella, ½ cup Parmesan, chopped spinach, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until creamy and evenly combined.

Spread 1 cup of marinara sauce on the bottom of a baking dish.

Stuff each cooked pasta shell with the cheese and spinach mixture, then arrange them in the baking dish on top of the sauce.

Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle with the remaining mozzarella and Parmesan cheese.

Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

Garnish with fresh basil if desired, and serve warm.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prepare and 35 minutes to cook, totaling approximately 50 minutes from start to finish.

Variations

I sometimes add cooked Italian sausage or sautéed mushrooms to the filling for extra flavor and texture. For a vegan twist, I swap ricotta with a tofu-based ricotta alternative and use vegan mozzarella. You can also try different herbs like fresh oregano or thyme for a slight flavor change.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and bake at 350°F (175°C) for about 20 minutes or until heated through. Alternatively, reheating individual servings in the microwave works well—just cover to avoid drying out.

FAQs

Can I prepare this recipe ahead of time?

Yes, I often prepare the stuffed shells, cover them with sauce and cheese, then refrigerate before baking. When ready, I just bake as directed, adding a few extra minutes if baking from cold.

Can I freeze stuffed pasta shells?

Absolutely. I freeze the unbaked shells arranged in the baking dish, covered tightly with foil and plastic wrap. When ready to eat, I bake them from frozen but add extra baking time, usually about 15 minutes more.

What can I substitute for ricotta cheese?

If ricotta isn’t available, I use cottage cheese blended until smooth or a mixture of cream cheese and sour cream as a creamy alternative.

How do I prevent the shells from sticking together?

After cooking, I rinse the shells under cold water and drizzle a little olive oil to keep them from sticking before stuffing.

Can I use frozen spinach instead of fresh?

Yes, just make sure to thaw and squeeze out as much water as possible before mixing it into the filling to avoid excess moisture.

Conclusion

This creamy spinach and ricotta stuffed pasta shells recipe is one of my go-to dishes when I want comfort food with a fresh, homemade touch. It’s straightforward to make, full of flavor, and versatile enough to adapt to different dietary preferences or ingredients on hand. I always enjoy serving it up hot and bubbly, garnished with fresh basil for a beautiful finish.

Recipe:

Creamy Spinach and Ricotta Stuffed Pasta Shells

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Author: Cheryl
Total Time: 50 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Tender pasta shells filled with creamy ricotta, fresh spinach, and savory herbs, baked in marinara sauce and topped with melted mozzarella for a comforting Italian dish.

Instructions

Preheat the oven to 375°F (190°C).
Cook the pasta shells in salted boiling water according to package instructions until al dente. Drain and set aside to cool slightly.
In a large bowl, combine ricotta cheese, ½ cup mozzarella, ½ cup Parmesan, chopped spinach, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well until creamy and evenly combined.
Spread 1 cup of marinara sauce on the bottom of a baking dish.
Stuff each cooked pasta shell with the cheese and spinach mixture, then arrange them in the baking dish on top of the sauce.
Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle with the remaining mozzarella and Parmesan cheese.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Garnish with fresh basil if desired, and serve warm.