Easy Spinach and Ricotta Stuffed Shells: Fresh and Popular Comfort

Discover the joy of a hearty and flavorful meal with this easy Spinach and Ricotta Stuffed Shells recipe. Combining tender jumbo pasta shells filled with a creamy blend of sautéed spinach, ricotta, mozzarella, Parmesan cheese, fresh basil, and garlic, all baked to perfection in a zesty marinara sauce, this dish is a fresh, popular comfort food perfect for family dinners or gatherings. Spinach and Ricotta Stuffed Shells bring a satisfying vegetarian option that everyone will love.

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Why You’ll Love Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells stand out for their rich, creamy filling balanced by the fresh brightness of spinach and aromatic basil. These jumbo pasta shells serve as the perfect vessel for the savory cheese mixture, baked until bubbly and golden. This dish is a popular choice for its ease, crowd-pleasing flavors, and wholesome ingredients, making it a timeless vegetarian favorite with a hearty taste.

Ingredients for Spinach and Ricotta Stuffed Shells

Shells and Sauce

• 16 jumbo pasta shells
• 1 1/4 cups marinara sauce

Filling

• 1 1/2 tbsp olive oil
• 2 tsp fresh garlic, minced
• 4 cups packed fresh spinach leaves, roughly chopped
• 12 oz skim-milk ricotta cheese
• 1 cup shredded skim-milk mozzarella cheese
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 large egg
• 1 tbsp fresh basil, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Ingredient Notes

• Swap out cheeses as needed for dietary preferences (part-skim, dairy-free, or vegan options).
• Fresh garlic enhances flavor, but granulated garlic works as a substitute.
• Fresh basil can be replaced with Italian seasoning if unavailable.
• This recipe contains no pork or alcohol, keeping it friendly for all ages.

Step-by-Step Instructions for Spinach and Ricotta Stuffed Shells

Step 1 – Prepare Pasta Shells

Preheat your oven to 375°F. Cook the jumbo pasta shells until al dente according to package directions, allowing for a few extras to compensate for breakage. Drain the shells and set them aside for stuffing.

Step 2 – Sauté Spinach & Garlic

Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add minced garlic and sauté for 1-2 minutes until lightly browned. Add the chopped spinach and cook until wilted and bright green, about 3-4 minutes. Remove from heat and let the mixture cool slightly.

Step 3 – Make the Filling

In a large bowl, mix together the sautéed spinach and garlic with ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper until combined into a creamy filling perfect for stuffing the shells.

Step 4 – Stuff the Shells

Pour 1/2 cup of marinara sauce into the bottom of an 8×8-inch baking dish. Carefully fill each pasta shell with the ricotta and spinach mixture, then arrange the shells in the dish.

Step 5 – Bake the Spinach and Ricotta Stuffed Shells

Top the shells with the remaining marinara sauce. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the sauce bubbles and the tops brown slightly.

Step 6 – Serve Warm

Sprinkle extra Parmesan cheese on top and serve the Spinach and Ricotta Stuffed Shells warm for a delicious, comforting meal.

Pro Tips for Success with Spinach and Ricotta Stuffed Shells

• Cook pasta to al dente to prevent shells from breaking during stuffing.
• Chill cooked shells before filling for easier handling.
• Use fresh Parmesan for the most authentic flavor.
• Combine fresh and dried herbs for a robust taste.
• Cover with foil during baking to maintain moisture.
• Prepare the dish a day ahead for enhanced flavor from resting.

Flavor Variations for Spinach and Ricotta Stuffed Shells

• Add a pinch of crushed red pepper flakes to the filling for a subtle kick.
• Mix in sautéed mushrooms or bell peppers for additional texture.
• Substitute basil with oregano or thyme to change the herbal profile.
• Use vodka sauce instead of marinara for a creamy tomato flavor.
• Add extra shredded mozzarella on top for a cheesy crust.

Serving Suggestions for Spinach and Ricotta Stuffed Shells

• Pair with a fresh green salad dressed with lemon vinaigrette.
• Serve alongside garlic bread or crusty baguette.
• Complement with roasted or steamed vegetables.
• Finish the meal with a light dessert, such as fruit salad or sorbet.

Storage and Freezing Instructions for Spinach and Ricotta Stuffed Shells

• Refrigerate leftovers in an airtight container up to 3 days.
• Freeze unbaked assembled shells in freezer-safe containers.
• Bake from frozen with 15-20 minutes additional cooking time.
• Alternatively, freeze individual stuffed shells for easy reheating.

Nutrition Facts (Per Serving)

Calories	Protein	Carbs	Fat	Fiber	Sodium
350	22g	30g	12g	4g	600mg

For comprehensive nutrition information on spinach and other vegetables, visit the USDA FoodData Central website. This resource provides detailed nutrient profiles to help you make informed dietary choices. Explore spinach’s health benefits and how it fits into a balanced diet at the USDA website

FAQ About Spinach and Ricotta Stuffed Shells

Final Thoughts

Spinach and Ricotta Stuffed Shells provide an easy, comforting, and versatile meal perfect for vegetarians and cheese lovers alike. This dish’s creamy texture paired with fresh spinach and tangy marinara sauce makes it a crowd favorite that’s both satisfying and simple to prepare. Whether for a busy weeknight or a special occasion, this recipe will quickly become a beloved staple.