Creamy Spinach & Ricotta Stuffed Shells

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Created on September 3rd, 2025 at 07:00 pm

Cozy, cheesy, vegetarian comfort food at its best

If you’re craving a cozy night in or a romantic dinner for two, this Creamy Spinach & Ricotta Stuffed Shells recipe will hit all the right notes. It’s packed with savory cheeses, garlicky sautéed spinach, and blanketed in tangy marinara—then baked to bubbly perfection. This dish is a vegetarian twist on Italian comfort food that’s easy enough for a weeknight but elegant enough for guests. With just 45 minutes from start to finish, you’ll have a hearty, feel-good dinner without spending hours in the kitchen. Whether you’re a seasoned cook or a beginner, this recipe is pure pasta joy. 🍝✨

Lighter spinach and ricotta shells made with part-skim cheeses

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

📝 Ingredients List

12–15 jumbo pasta shells (about ½ a box)
2 cups ricotta cheese
1 cup shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
1 large egg
2 cups fresh spinach, chopped or 1 cup frozen spinach, thawed & drained
2 cloves garlic, minced
2 cups marinara sauce
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt & freshly ground black pepper, to taste
Fresh basil leaves, for garnish (optional)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

Large skillet or frying pan
Sharp knife
Cutting board
Measuring cups & spoons
Mixing bowls
Wooden spoon or spatula
9×13-inch baking dish
Aluminum foil
Spoon or piping bag (optional for stuffing shells)

👩‍🍳 Step-by-Step Instructions

1. Cook the Pasta Shells

Boil jumbo shells in salted water until al dente, about 8–10 minutes.
➡️ Don’t overcook—they’ll finish baking in the oven.
Drain and set aside to cool slightly.

2. Make the Ricotta Filling

In a large bowl, mix together:

Ricotta
½ cup mozzarella
Parmesan
Egg

In a skillet, heat olive oil over medium. Add garlic and cook for 30 seconds until fragrant 🧄.
Toss in spinach and cook until wilted, about 2–3 minutes. Let cool slightly, then add to ricotta mixture.
Season with Italian seasoning, salt, and pepper.

3. Stuff the Shells

Preheat oven to 375°F (190°C).
Spread 1 cup of marinara in a 9×13 baking dish.

Fill each shell with about 2 tablespoons of filling. Place open side up in the dish.
Top with remaining marinara and sprinkle with the rest of the mozzarella 🧀.

4. Bake It Up

Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 10 minutes, until the cheese is golden and bubbly 🔥.
Let rest for 5 minutes before serving.

5. Garnish & Serve

Top with fresh basil for color and serve hot with garlic bread or a crisp green salad.

💡 Pro Tips

Make-Ahead Magic: Assemble up to 24 hours in advance, cover, and refrigerate. Bake when ready.
Freezer-Friendly: Freeze before baking; just thaw overnight in the fridge and bake as directed.
Spinach Tip: Frozen works great—just squeeze out excess liquid to avoid sogginess.
Serving Ideas: Pair with roasted veggies or a side of balsamic-glazed mushrooms.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.