Spinach Stuffed Shells with Ricotta
Our spinach stuffed shells are an easy, cheesy pasta bake loaded with ricotta, spinach, and marinara sauce. It's perfect for busy weeknights, and special enough for entertaining.
Equipment
- Large pot & Strainer
- 9 inch by 13 inch baking dish
- Large pan, or skillet
- Bowl
- Spoon
- Aluminum Foil
Ingredients
- 10 oz baby spinach
- 1 tablespoon olive oil
- 12 oz jumbo pasta shells 1 box
- 4 cups marinara sauce divided
- 15 ounces ricotta cheese
- 12 ounces mozzarella, shredded divided
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon table salt
- ¼ cup Parmesan freshly grated - for serving
Instructions
- Cook the shells aldente according to the package instructions.
- Preheat the oven to 350 degrees.
- Add the olive oil to a large skillet over medium heat. When the oil is hot, add the spinach and saute until completely wilted. Set aside to cool.
- Add the ricotta cheese, 8 ounces of shredded mozzarella cheese, garlic powder, Italian seasoning, and salt. to a large bowl.
- Squeeze any excess liquid from the spinach and fold it into the ricotta mixture.
- Add half the sauce to the bottom of your baking dish.
- Add about 2-3 tablespoons of the filling to each shell. You will probably have too many shells, but it's good to have a few extra in case they get damaged
- Place the shells in your baking dish on top of the sauce.
- Pour the rest of the sauce over the shells.
- Sprinkle the remaining mozzarella cheese on top of the stuffed shells.
- Place aluminum foil over the baking dish. Place the baking dish on the center rack of the preheated oven and bake for about 20 minutes.
- Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
- Serve with grated Romano or Parmesan cheese.
Notes
Ingredient Substitutions
- Ricotta → Cottage cheese (drained) or mascarpone for richer texture.
- Spinach → Kale (finely chopped) or Swiss chard.
- Mozzarella → Provolone or fontina for more flavor.
- Marinara → Vodka sauce or roasted tomato sauce.
- Parmesan → Pecorino Romano for a sharper bite.
Recipe Variations
- Meat Lover's Version: Add cooked ground beef or Italian sausage to the filling or sauce to make them heartier.
- White Sauce Version: Swap marinara for béchamel or Alfredo. Richer.
- Three Cheese Upgrade: Add mascarpone or cream cheese to the ricotta mix. It’s Creamier, but don't overdo it.
- Spicy Kick: Add red pepper flakes or Calabrian chili paste to the sauce for heat.
- Salt your pasta water: It's your only chance to season the shells.
- Par-Boil the Pasta: Always cook your shells for 2 minutes less than the package directions. They will finish cooking in the oven.
- Cool Before You Stuff: After boiling your jumbo shells, drain them and lay them out in a single layer on a parchment-lined baking sheet to cool. Never let them sit in a colander while hot.
- Dry the Spinach: If using frozen spinach, squeeze it until it is absolutely dry. Excess moisture is the preeminent cause of a watery ricotta filling.
- Add an egg to the ricotta for structure.
- Use a piping bag or spoon for easy filling.
- The “Double Sauce” Strategy: Always spread a thin layer of marinara on the bottom of the baking dish before adding the shells. This creates a steam barrier that prevents the pasta from sticking.
- Serve with sourdough bread recipe or garlic bread and a crisp green salad with a simple vinaigrette.
- Add roasted broccoli or zucchini on the side.
- Finish with fresh chopped basil and grated Romano cheese.
- Wine: A medium-bodied Chianti or Sangiovese are good choices for tomato-based pasta. If you prefer a white wine, try a crisp Pinot Grigio or Sauvignon blanc, they’re brightness cuts through the rich ricotta.
- Beer: Try an Italian Pilsner or Pale Ale.
- Non-Alcoholic: Sparkling water with lemon, or Iced tea with citrus,
How to Store and Reheat Store in an airtight container in the refrigerator for up to 4 days. You can also freeze them unbaked or baked for up to 2 months. To keep them from drying out, reheat in the oven at 350°F, covered with foil, until warmed through. Adding a splash of water or extra sauce to the pan is the way to restore that “fresh-baked” moisture. Recipe FAQs Can I make these ahead of time? Yes, assemble and refrigerate up to 24 hours before baking. Do I have to cook the shells first? Yes, you do. But slightly undercook them. Why is my filling watery? You didn't properly drain the spinach or the ricotta.
Nutrition
Calories: 890kcalCarbohydrates: 85gProtein: 49gFat: 40gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 126mgSodium: 2236mgPotassium: 1510mgFiber: 8gSugar: 13gVitamin A: 8812IUVitamin C: 37mgCalcium: 855mgIron: 6mg
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