Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells

Are you looking for a delicious vegetarian dish that is both flavorful and satisfying? Look no further! These Spinach and Ricotta Stuffed Shells are the perfect choice for a hearty and nutritious meal. Filled with creamy ricotta cheese and nutritious spinach, these shells are baked to perfection in a rich tomato sauce. Whether you're a vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to impress!

Prep Time Cook Time Total Time Servings
20 mins 40 mins 1 hr 4 servings


  • 1 box (12 ounces) jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups marinara sauce

Special notes: You can use fresh spinach instead of frozen, but make sure to blanch and chop it before adding it to the filling. Feel free to add other herbs or spices to the filling according to your taste preferences.

Cooking Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
  3. In a large mixing bowl, combine the ricotta cheese, drained spinach, 1/2 cup of shredded mozzarella cheese, 1/4 cup of grated Parmesan cheese, beaten egg, minced garlic, dried oregano, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
  4. Spread a thin layer of marinara sauce on the bottom of a baking dish.
  5. Take each cooked pasta shell and fill it generously with the spinach and ricotta mixture. Place the filled shells in the baking dish, arranging them in a single layer.
  6. Pour the remaining marinara sauce over the stuffed shells, making sure they are well-coated.
  7. Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese over the top.
  8. Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
  9. Once done, remove from the oven and let the stuffed shells cool for a few minutes before serving.

Serving Suggestions

These Spinach and Ricotta Stuffed Shells are a versatile dish that can be enjoyed on its own or paired with a side salad and garlic bread for a complete meal. They are perfect for family dinners, potlucks, or even as a make-ahead dish for busy weeknights. The leftovers also taste delicious when reheated the next day, making it a great option for meal prepping. So go ahead and indulge in this flavorful and comforting vegetarian recipe!

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