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How to Make Delicious Spinach and Ricotta Stuffed Pasta Shells

Indulge in the perfect blend of creamy ricotta, nutrient-rich spinach, and al dente pasta with this Spinach and Ricotta Stuffed Pasta Shells recipe. This crowd-pleasing dish combines Italian flavors with a hearty vegetarian twist, making it ideal for both weeknight dinners and special occasions.

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Recipe Details

Prep Time

30 minutes

Cook Time

40 minutes

Servings

6

Difficulty

Intermediate

Simple Summary

Spinach and Ricotta Stuffed Pasta Shells are a comforting Italian-inspired dish that combines tender jumbo pasta shells with a creamy, cheesy filling and tangy tomato sauce. This vegetarian-friendly meal is perfect for family dinners or entertaining guests.

Recipe Details

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 6
  • Difficulty: Intermediate

Ingredients

  • 24 jumbo pasta shells
  • 15 oz ricotta cheese
  • 10 oz frozen spinach, thawed and squeezed dry
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 24 oz marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat the oven to 375°F (190°C).

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

  3. In a large bowl, mix together the ricotta cheese, spinach, 3/4 cup of the Parmesan cheese, egg, minced garlic, basil, oregano, salt, and pepper until well combined.

  4. Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.

  5. Fill each pasta shell with about 2 tablespoons of the ricotta-spinach mixture and place them in the baking dish, open side up.

  6. Pour the remaining marinara sauce over the stuffed shells.

  7. Sprinkle the mozzarella cheese and remaining 1/4 cup of Parmesan cheese over the top.

  8. Cover the dish with aluminum foil and bake for 25 minutes.

  9. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

  10. Let the dish cool for 5 minutes before serving.

Chef's Notes

  • For a time-saving tip, cook the pasta shells and prepare the filling a day in advance.
  • If you prefer fresh spinach, sauté 1 pound of fresh spinach until wilted, then cool and chop before adding to the filling.
  • To make this dish gluten-free, use gluten-free jumbo pasta shells and ensure your marinara sauce is gluten-free.
  • Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutritional Info

Per serving (4 stuffed shells): Approximately 450 calories, 22g protein, 45g carbohydrates, 22g fat. This dish is a good source of calcium from the cheese, and iron and vitamins A and C from the spinach.

Serving Suggestions

Serve these Spinach and Ricotta Stuffed Pasta Shells with a side of garlic bread and a crisp green salad for a complete meal. For a wine pairing, try a light-bodied Italian red like Chianti or a crisp white such as Pinot Grigio. Garnish with fresh basil leaves for an extra touch of flavor and presentation.