Creamy Spinach And Ricotta Stuffed Shells

Name: Creamy Spinach And Ricotta Stuffed Shells
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 20 jumbo pasta shells; 4 cups fresh spinach, chopped; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg, beaten; 1/2 teaspoon nutmeg; Salt and pepper to taste; 2 cups marinara sauce; 1 tablespoon olive oil; 1 clove garlic, minced; 1 teaspoon Italian seasoning

Highlighted under: Homestyle Happiness

I absolutely love making Creamy Spinach And Ricotta Stuffed Shells! The combination of creamy ricotta and fresh spinach enveloped in tender pasta shells creates a comforting dish that's perfect for cozy dinners. Every bite feels like a warm hug, especially during chilly evenings. I often bake a big batch and share it with friends and family, enjoying how easy it is to prepare and yet so satisfying to eat. It's the perfect recipe to impress, yet simple enough for any weeknight meal.

Created by

Felicity Grant

Last updated on 2026-02-07T21:02:36.000Z

When I first made Creamy Spinach And Ricotta Stuffed Shells, I was looking for something different yet comforting. The combination of ricotta and spinach worked so well together that I couldn't resist going back for seconds! I also learned that adding a touch of nutmeg enhances the flavors without overpowering them.

This dish not only tastes great but also looks beautiful when served. The vibrant green spinach against the creamy filling and tangy marinara sauce creates an inviting meal. I always recommend topping it with a sprinkle of Parmesan before baking for that extra layer of flavor!

Why You'll Love This Recipe
Rich and creamy filling that perfectly balances flavors
Comforting and hearty, great for any occasion
Easy to prepare and can be made ahead for convenience

Perfecting the Pasta Shells

The key to achieving perfectly cooked jumbo pasta shells lies in the al dente cooking method. You want them slightly firm to the bite so they can hold up against the filling and the sauce. Start checking them a couple of minutes before the package indicates to avoid overcooking. Once drained, consider rinsing them under cold water to stop the cooking process and prevent them from sticking together.

As you stuff the shells, don't worry if they split slightly; gently pressing the seams together can still keep the filling secure. If you notice some shells breaking during cooking, use those for the bottom layer in the baking dish; this will prevent your presentation from being affected.

Sauce Matters

Choosing the right marinara sauce can enhance the flavor profile of your stuffed shells significantly. A quality store-bought sauce can save time, but you can elevate it by adding a splash of red wine or fresh basil while heating it on the stove. This creates a richer sauce that complements the creamy filling beautifully.

For a unique flavor twist, consider customizing your sauce. Adding a teaspoon of red pepper flakes can introduce a bit of heat, while a sprinkle of sugar can balance the acidity if your sauce is particularly tart. If you're preparing this dish for a family dinner, feel free to adjust the seasoning to suit everyone's palate.

Storing and Serving Tips

If you're thinking ahead, stuffed shells can be assembled the day before and stored in the refrigerator, covered. On baking day, just pour the marinara sauce over the unbaked shells and pop them in the oven. This makes for an easy weeknight dinner without sacrificing flavor or quality. However, if you're freezing them, wrap them properly before the baking step to maintain texture; they can be kept in the freezer for up to three months.

When serving, I love complementing my Creamy Spinach and Ricotta Stuffed Shells with a simple side salad or garlic bread. A sprinkle of fresh parsley or basil right before serving adds a pop of color and freshness. If you want to get adventurous, consider a side of sautéed vegetables for added nutrition.

Ingredients

For the Shells

20 jumbo pasta shells
4 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1/2 teaspoon nutmeg
Salt and pepper to taste

For the Sauce

2 cups marinara sauce
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon Italian seasoning

Instructions

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a boil.

Cook the Shells

Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

Prepare the Filling

In a large skillet, heat olive oil over medium heat. Add garlic and spinach, sautéing until the spinach wilts. In a bowl, combine the cooked spinach, ricotta, mozzarella, Parmesan, egg, nutmeg, salt, and pepper.

Stuff the Shells

Carefully stuff each shell with the spinach and ricotta mixture and place in a baking dish.

Add Marinara Sauce

Spread marinara sauce evenly over the stuffed shells and sprinkle with additional mozzarella if desired.

Bake

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until bubbly and golden.

Enjoy!

Pro Tips

For an extra touch, consider adding sun-dried tomatoes or black olives to the filling for added flavor and texture.

Ingredient Variations

While ricotta is the classic choice for stuffing shells, you can switch it up by incorporating cottage cheese for a lighter option. Blending in some cream cheese can add an extra layer of creaminess, making the filling even richer. Additionally, for a dairy-free version, firm tofu blended with nutritional yeast can substitute for the cheese varieties effectively.

If you're looking for additional texture or flavor, consider adding cooked mushrooms or sun-dried tomatoes to the spinach mixture. These not only introduce unique flavors but also enhance the overall nutritional value of your dish.

Troubleshooting Tips

A common issue when making stuffed shells is filling overflow. To prevent this, use a piping bag or a small spoon to carefully stuff each shell without overfilling. If you notice any spills during baking, don’t worry—just scrape any excess onto top for added flavor and an appealing rustic look.

If your shells seem dry after baking, consider adding a bit more sauce on top or covering them with foil for the first half of the baking time to maintain moisture. Baking times can vary based on oven calibration, so keep an eye on your dish for that bubbly, golden perfection.

Scaling the Recipe

This recipe is easily scalable. To make a larger batch for gatherings, simple multiply the shell and filling ingredients while increasing the amount of sauce accordingly. If you're preparing mini portions, cook smaller pasta like manicotti or cannelloni and adjust the stuffing accordingly, which can be a fun twist on the original dish.

Conversely, if you want to make a smaller portion, you can freeze any unused shells and filling separately. Just wrap them tightly and store them, as freezing works best for uncooked shells. This way, you can enjoy this delicious meal anytime without the need for starting from scratch.

Questions About Recipes

→ Can I make these shells ahead of time?

Absolutely! You can prepare the stuffed shells and keep them in the fridge for up to 2 days before baking.

→ Can I freeze the stuffed shells?

Yes, they freeze well. Just assemble and freeze before baking. Thaw in the refrigerator overnight and bake as usual.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or cream cheese as alternatives to ricotta, but the texture will be slightly different.

→ How can I make this dish vegetarian?

This dish is already vegetarian! Just ensure that the marinara sauce you use doesn't contain meat.