Cozy Start: A Warm Spinach Ricotta Shells
There’s something about a tray of stuffed shells that feels like a warm hug after a long day—creamy filling, tender pasta, and a bubbling kiss of tomato sauce. This Spinach and Ricotta Stuffed Shells riff is all about that comforting vibe, with bright greens and silky cheese that balance nicely with a simple marinara.
As you roll each shell and tuck in a creamy filling, you’ll smell garlic blooming in olive oil and hear the tiny sigh of satisfied tummies around the table. It’s approachable, crowd-pleasing, and makes weeknight dinners feel special without piling on the work. Gather a few pantry staples, a handful of spinach, and let dinner unfold into a cozy, shareable moment.
Ingredients
- Jumbo pasta shells – about 20–22, for stuffing. You can use 24 if you want extra leftovers.
- 2 cups marinara sauce (plus a little extra for serving, if you like)
- 2 tablespoons olive oil
- 1 small onion, finely chopped (optional)
- 3 cloves garlic, minced
- 10–12 oz fresh spinach, roughly chopped
- 15 oz ricotta cheese, well-drained
- 1 cup shredded mozzarella cheese, divided (about 1/2 cup for filling, 1/2 cup for topping)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning (or 2 tablespoons chopped fresh parsley)
- Salt and black pepper, to taste
- Pinch of red pepper flakes (optional, for a gentle kick)
- Fresh basil or parsley for garnish (optional)
Notes:
- If you don’t have fresh spinach, frozen spinach works well: thaw completely, squeeze out as much moisture as possible, and measure about 10–12 oz.
<p- For a lighter touch, you can use part-skim ricotta and mozzarella; the filling will still feel creamy and cozy.
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo shells until just al dente, about 8–10 minutes. Drain and rinse with cold water to stop the cooking, then set aside on a towel so they don’t stick.
- While the shells boil, heat olive oil in a skillet over medium heat. Sauté the onion until translucent, about 3–4 minutes, then add garlic and cook for 30 seconds more until fragrant.
- Add the spinach in batches, cooking until wilted and bright green, about 2–3 minutes. Remove from heat and let cool slightly, then squeeze out as much moisture as possible. This keeps the filling from being runny.
- In a large bowl, mix the ricotta, 1/2 cup mozzarella, Parmesan, egg, Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir in the cooled spinach until evenly distributed. Taste and adjust seasoning as needed.
- Spread a thin layer of marinara on the bottom of a baking dish. Stuff each shell with a heaping spoonful of filling and nestle them seam-side down in the sauce-touched pan.
- Pour the remaining sauce over the filled shells and sprinkle with the remaining mozzarella. If you like a richer top, add a little extra Parmesan.
- Bake in the preheated oven for 25–30 minutes, until the sauce is bubbling and the cheese is melted and lightly golden. If you want a crisper top, run under the broiler for 1–2 minutes at the end—watch closely so it doesn’t burn.
- Let the shells rest for 5–10 minutes after removing from the oven. Garnish with fresh basil or parsley before serving and enjoy the creamy, comforting perfection.
Tips & Variations
- Make-ahead option: Assemble the shells and refrigerate the unbaked pan up to 24 hours. Bring to room temperature before baking; you may need an extra 5–10 minutes of bake time.
- Freezer-friendly: Assemble, cover tightly, and freeze unbaked. Thaw fully in the fridge before baking and add 5–10 minutes to the bake time.
- Gluten-free: Use gluten-free pasta shells; double-check the sauce and any add-ins for gluten-containing ingredients.
- Dairy-free or lighter: Use a dairy-free ricotta and omit or swap mozzarella for a dairy-free alternative. You can also add a splash of plant-based milk to the filling if it feels dry.
- Spinach tip: If you’re using frozen spinach, squeeze out as much moisture as possible to avoid a watery filling. Pat dry with a towel for best results.
- Flavor boosters: A pinch of nutmeg in the ricotta adds warmth; fresh parsley or basil stirred into the filling elevates the brightness.
- Thickness strategy: If your sauce is on the thicker side, stir in a little water or vegetable broth to loosen it up so the shells stay saucy without becoming soup.
- Leftovers: Store in the fridge for 3–4 days. Reheat gently in the oven (covered) at 350°F (175°C) for about 15–20 minutes, or microwaved in short bursts until heated through.
Serving Suggestions
Pair these creamy shells with a crisp green salad and a bright vinaigrette to cut through the richness. Garlic bread or crusty baguette slices are perfect for scooping up extra sauce. Roast some vegetables—like zucchini, bell peppers, or a quick tomato-cucumber salad—to add color and texture to the plate.
- Side options: Simple arugula salad with lemon, roasted broccoli, or a caprese salad for a fresh counterpoint.
- Wine pairing: A light white like Pinot Grigio or a dry rosé complements the creamy filling without overpowering the herbs.
- Presentation: Serve shells in a shallow dish so the bubbling sauce is visible; drizzle a little olive oil and scatter chopped parsley for color.
FAQs
Can I make this ahead of time?
Yes. You can prep the filling, stuff the shells, and refrigerate the assembled pan up to 24 hours before baking. Add 5–10 minutes to the bake time if you’re starting from cold.
Can I freeze the assembled shells?
Absolutely. Freeze unbaked shells in a single layer, then transfer to a container. Bake from frozen, adding 10–15 minutes to the bake time and covering with foil to prevent drying.
What pasta should I use?
Jumbo shells are traditional because they hold more filling, but manicotti shells or cannelloni work well too. If you switch pastas, adjust the bake time so the shells are tender and filling is heated through.
How do I keep the sauce silky?
Make sure not to overcook the sauce during simmering, and avoid boiling once the shells are added. If the sauce thickens, whisk in a splash of pasta water or a little stock to restore silkiness without thinning the flavor.
Can I use frozen spinach?
Yes. Thaw completely, squeeze out moisture, then proceed as with fresh spinach. The filling will be just as creamy.
Is there a gluten-free version?
Yes—use gluten-free pasta shells. Check all other ingredients (especially sauces) for gluten-containing additives if you have a sensitivity or intolerance.
Final Thoughts
This Spinach and Ricotta Stuffed Shells recipe is all about cozy, comforting flavors that come together with minimal fuss. It’s impressive enough to serve guests, practical enough for weeknights, and flexible enough to adapt to your pantry. Whether you’re feeding a hungry family or meal-prepping for the week, these shells deliver warmth in every bite. Save it for future dinner plans, and you’ll have a reliable crowd-pleaser that feels a little celebratory every time you plate it.
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Spinach Ricotta Shells Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Whip up Spinach and Ricotta Shells for a cozy weeknight creamy flavorful and ready fast A satisfying dish your family will crave tonight
Ingredients
Jumbo pasta shells – about 20–22
2 cups marinara sauce (plus a little extra for serving, if desired)
2 tablespoons olive oil
1 small onion, finely chopped (optional)
3 garlic cloves, minced
10–12 oz fresh spinach, roughly chopped
15 oz ricotta cheese, well-drained
1 cup shredded mozzarella cheese, divided (½ cup for filling, ½ cup for topping)
½ cup grated Parmesan cheese
1 large egg
1 teaspoon dried Italian seasoning (or 2 tablespoons chopped fresh parsley)
Salt and black pepper, to taste
Pinch of red pepper flakes (optional, for a gentle kick)
Fresh basil or parsley, for garnish (optional)
Instructions
Preheat oven to 375°F (190°C).
Cook jumbo shells in salted water until al dente (8–10 min). Drain, rinse under cold water, and set aside on a towel.
Heat olive oil in a skillet over medium heat.
Sauté onion 3–4 min until translucent, then add garlic for 30 sec until fragrant.
Add spinach in batches; cook 2–3 min until wilted. Cool slightly, then squeeze out moisture.
In a bowl, combine ricotta, ½ cup mozzarella, Parmesan, egg, Italian seasoning, salt, pepper, and red pepper flakes.
Stir in spinach until evenly mixed; taste and adjust seasoning.
Spread a thin layer of marinara sauce in a baking dish.
Stuff each shell with filling; arrange seam-side down.
Top with remaining sauce and mozzarella (plus extra Parmesan if desired).
Bake 25–30 min until bubbling and lightly golden.
Broil 1–2 min for a crisp top if desired.
Rest 5–10 min, garnish with basil or parsley, and serve warm.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main course
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 520 kcal
- Sugar: 8 g
- Fat: 11 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 14 g