Spinach & Ricotta Stuffed Shells

Welcome to My Cozy Kitchen: Stuffed Jumbo Pasta Shells with Spinach and Ricotta

Hello, friend! If you’re anything like me, you love pasta dishes that feel like a warm hug — comforting, cheesy, and just a little bit fancy. Today, I want to share my go-to recipe for stuffed jumbo pasta shells loaded with creamy ricotta and fresh spinach. It’s a dish that’s not only delicious but also surprisingly easy to make. Plus, it packs in some veggies while giving you all those wonderful Italian flavors we crave.

Why I Love This Dish (And Why You Might Too!)

What I adore about stuffed shells is how versatile they are. Whether it’s a weeknight dinner or when you have friends coming over, this dish feels special but isn’t complicated. The creamy ricotta filling paired with spinach adds a fresh, vibrant touch, and nobody can say no to that melty layer of mozzarella on top! Plus, the tomato sauce brings it all together with that perfect tang.

Nutritional Benefits of Spinach and Ricotta Stuffed Shells

Now, before we dive into the recipe, let me share a little about why this is more than just comfort food. Spinach is a leafy green superstar packed with vitamins A, C, and K, plus iron and fiber. It supports your immune system and helps keep your digestion happy. Ricotta cheese is a good source of protein and calcium, essential for strong muscles and healthy bones. By combining these ingredients, you get a meal that’s satisfying and nourishing, which feels pretty good when you’re enjoying such a tasty dish!

Make It Your Own: Adaptable Variations

• Go Vegan: Swap ricotta for a plant-based ricotta or tofu blend and use vegan mozzarella for that cheesy top. You can also replace the egg with a flaxseed “egg” to bind the filling.
• Extra Veggies: Feel free to toss in finely chopped mushrooms, zucchini, or bell peppers along with the spinach for more color and nutrients.
• Spicy Kick: Mix a pinch of red pepper flakes right into the filling or top the dish with extra flakes before serving for a little heat.
• Gluten-Free: Look for gluten-free jumbo pasta shells – they work perfectly and let you enjoy this dish without worries.

Let’s Cook: Stuffed Jumbo Pasta Shells Step-by-Step

Ingredients You’ll Need:

• 20-25 jumbo pasta shells
• 1 cup ricotta cheese
• 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
• 1 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese (optional, for topping and extra cheesiness)
• 1 egg (optional, for binding filling)
• 3 cups tomato or marinara sauce
• 2 cloves garlic, minced
• 1 small onion, finely chopped (optional)
• 1-2 tbsp olive oil
• 1 tsp dried Italian herbs (basil, oregano, or parsley)
• Salt and black pepper to taste
• Red pepper flakes (optional, for garnish)

Cooking Instructions:

1. Preheat your oven to 375°F (190°C). It’s best to get this ready early so you’re not waiting at the end.
2. Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package until they’re just al dente (that means tender but still a little firm). Drain them, then rinse under cold water to stop cooking and prevent sticking. Set aside.
3. Heat the olive oil in a skillet over medium heat. Sauté the minced garlic (and onions if you’re using them) until fragrant and translucent—this wakes up all those delicious flavors.
4. Add the fresh spinach to the pan and cook until it’s wilted and most of the moisture has evaporated. If you’re using frozen spinach, make sure it’s well-drained before adding it to the skillet.
5. Remove the skillet from heat and let the spinach mixture cool a bit. Then, in a mixing bowl, combine the ricotta cheese, cooked spinach mixture, grated parmesan, egg (if you want to use it for binding), dried Italian herbs, salt, and black pepper. Stir everything until smooth and well combined.
6. Spread about 1 to 1.5 cups of your tomato or marinara sauce on the bottom of a large baking dish or oven-safe skillet, creating a nice thin layer.
7. Carefully stuff each cooked pasta shell with the ricotta-spinach filling and arrange the filled shells in a single layer over the sauce.
8. Spoon the remaining tomato sauce over and around the stuffed shells, then sprinkle shredded mozzarella and extra parmesan evenly on top for that bubbly, golden finish.
9. Bake uncovered for 25-30 minutes until you see the sauce bubbling and the cheese is melted and golden brown on top.
10. Take the dish out of the oven and let it cool for about 5 minutes before serving. If you like a little zing, sprinkle some red pepper flakes over the top. Enjoy warm!

Helpful Tips to Make It Even Better

• If you want the filling firmer, don’t skip the egg—it acts like a binder and helps everything hold together.
• Make sure to drain the cooked spinach really well; you don’t want watery filling or soggy shells.
• Leftovers reheat beautifully in the oven or microwave, but store them in an airtight container to keep that cheesy goodness.
• You can prepare the stuffed shells a day ahead, cover with foil, and bake them fresh when ready—perfect for busy days!

Equipment You’ll Need

• Large pot for boiling pasta
• Colander to drain pasta
• Frying pan/skillet for sautéing spinach and garlic
• Mixing bowl for combining the filling
• Baking dish or oven-safe skillet (about 9×13 inches works well)
• Wooden spoon or spatula for mixing
• Measuring cups and spoons

Frequently Asked Questions (FAQs)

1. Can I freeze stuffed pasta shells?
   Yes! Let them cool, then place the unbaked stuffed shells in a freezer-safe container. Cover tightly and freeze for up to 3 months. Bake directly from frozen—just add extra baking time and cover with foil to prevent over-browning.
2. Do I have to use fresh spinach?
   No, frozen spinach works great too. Just be sure to thaw it fully and squeeze out any excess water before mixing with the cheese.
3. What if I don’t have jumbo shells?
   You can try using large manicotti tubes or even small pasta shapes and make a layered casserole instead.
4. Can I make this recipe dairy-free?
   Absolutely! Use dairy-free cheese alternatives and plant-based ricotta or tofu blends for a delicious vegan version.
5. Is it okay to skip the egg?
   Yes! The egg helps with binding but isn’t necessary. The filling will still be delicious and creamy without it.

Let’s Stay Connected!

I hope this recipe brings a little Italian comfort to your table and fills your kitchen with wonderful aromas. If you try making these stuffed jumbo pasta shells, I’d love to see how they turn out! Pin this recipe to your Pinterest board for easy access, and don’t forget to share your photos and feedback. Cooking is so much better when we share the love!