Creamy Spinach And Ricotta Stuffed Shells

Name: Creamy Spinach And Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 jumbo pasta shells; 1 cup ricotta cheese; 1 cup fresh spinach, chopped; 1/2 cup mozzarella cheese, shredded; 1/4 cup parmesan cheese, grated; 1/4 teaspoon garlic powder; Salt and pepper to taste; 2 cups marinara sauce; 1/4 cup mozzarella cheese, shredded (for topping); Fresh basil leaves (for garnish, optional)

Highlighted under: Hearty Home Classics

I absolutely love making Creamy Spinach and Ricotta Stuffed Shells for a delightful family dinner. The combination of fresh spinach, creamy ricotta cheese, and savory marinara sauce creates an irresistible dish that everyone enjoys. I appreciate how the flavors meld wonderfully in the oven, turning each shell into a cheesy bite of heaven. Plus, it’s an easy recipe that doesn’t take long to prepare, perfect for busy weeknights or special occasions when you want to impress without spending hours in the kitchen.

Created by

Lillian Hayes

Last updated on 2026-02-07T20:33:36.201Z

When I first made these Creamy Spinach and Ricotta Stuffed Shells, I was amazed at how quickly they came together. The key to getting the perfect texture is to drain the spinach well and mix it thoroughly with the ricotta; this prevents excess moisture that can make the filling runny. Using a blend of mozzarella and parmesan on top adds a beautiful golden crust that everyone will love!

Every bite of these stuffed shells takes me back to those cozy family dinners. I often experiment with adding additional herbs like fresh basil or oregano for more depth of flavor. Trust me; you’ll find it hard to eat just one, and don’t forget to pair it with a crisp side salad!

Why You'll Love This Recipe
Creamy filling that balances perfectly with tangy marinara sauce
Great for meal prep and tastes even better the next day
A comforting dish that warms your heart and home

Perfecting Your Stuffed Shells

The key to successfully stuffing your jumbo pasta shells is ensuring they're perfectly cooked but still firm enough to hold their shape. Aim for al dente texture, usually requiring about 10-12 minutes in boiling salted water, depending on the brand. Once drained, I recommend laying them flat on a baking sheet, avoiding any sticking together, which can make stuffing difficult later.

When preparing the filling, opt for high-quality ricotta cheese, as it dramatically enhances the overall flavor. The creaminess of the cheese balances the textured spinach well. If you're short on fresh spinach, you can easily substitute 1 cup of thawed frozen spinach, just be sure to drain it thoroughly to prevent a watery filling.

Assembly Techniques

To make filling the shells easier, a piping bag can be a game changer. If you don’t have one, a zip-top bag with a corner snipped off can work just as well. This method allows for precise filling without the mess, ensuring each shell gets a generous amount of that delicious ricotta and spinach mixture. If you encounter any breaks in the shells, don’t worry! Just use the filling to patch them up for baking.

Spreading half of the marinara sauce at the bottom of the baking dish not only prevents sticking but also adds a layer of flavor that seeps into the shells as they bake. As you layer, be sure to cover every shell with the remaining sauce to keep everything moist and prevent drying out. The bubbling sauce also creates beautiful golden edges on the cheese that’s sprinkled on top.

Ingredients

For the stuffed shells

12 jumbo pasta shells
1 cup ricotta cheese
1 cup fresh spinach, chopped
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1/4 teaspoon garlic powder
Salt and pepper to taste

For the sauce

2 cups marinara sauce
1/4 cup mozzarella cheese, shredded (for topping)
Fresh basil leaves (for garnish, optional)

Feel free to adjust the spices according to your taste or add your favorite herbs!

Instructions

Cook the pasta

Preheat your oven to 375°F (190°C). In a large pot of salted boiling water, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

Prepare the filling

In a mixing bowl, combine ricotta cheese, chopped spinach, mozzarella cheese, parmesan cheese, garlic powder, salt, and pepper. Mix until well combined.

Stuff the shells

Carefully fill each pasta shell with the spinach and ricotta mixture using a spoon or piping bag.

Assemble the dish

Spread half of the marinara sauce on the bottom of a baking dish. Arrange the stuffed shells on top and cover with the remaining marinara sauce. Sprinkle additional mozzarella cheese on top.

Bake

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.

Serve

Remove from the oven, let it cool for a few minutes, and garnish with fresh basil leaves if desired. Serve hot and enjoy!

Pair with a simple salad for a complete meal!

Pro Tips

For a richer flavor, try adding a pinch of nutmeg to the filling or mix in some sautéed mushrooms.

Storage and Reheating

Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them before baking. Just assemble the dish up to the baking stage, cover tightly with plastic wrap, then aluminum foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then bake at 375°F (190°C) until heated through, usually about 30-40 minutes.

When reheating, I recommend covering the dish with foil to keep the moisture in and prevent drying out. You can remove the foil in the last 5-10 minutes of baking for a bubbly top. If the shells seem too dry, a splash of water or marinara sauce can help restore the creamy texture.

Serving Suggestions and Variations

These creamy stuffed shells pair well with a crisp side salad or garlic bread for a complete meal. A light vinaigrette can help cut through the richness of the cheese, while the warm, crusty bread is perfect for scooping up any leftover sauce at the end. For a little extra flavor boost, garnish your plate with freshly grated parmesan or a drizzle of olive oil.

To change things up, consider incorporating different herbs into the filling, such as fresh basil or oregano, which can enhance the dish's flavor profile. Additionally, you can swap out the spinach for other greens like kale or Swiss chard, and even add sautéed mushrooms or roasted red peppers to the filling for added texture and depth.

Questions About Recipes

→ Can I make these stuffed shells ahead of time?

Absolutely! You can prepare them a day in advance and store them in the refrigerator, then bake when ready.

→ What can I substitute for ricotta cheese?

Cottage cheese works well as a substitute, or you can blend tofu for a dairy-free version.

→ Can I freeze the stuffed shells?

Yes, you can freeze them before baking. Just make sure to wrap them tightly. They can be baked directly from the freezer, just add a bit more time.

→ What sides go well with this dish?

A simple green salad, garlic bread, or steamed vegetables make excellent accompaniments to this meal.