When it comes to finding a delicious yet nutritious dinner option, stuffed shells stand out as a comforting classic. Bursting with flavor and packed with wholesome ingredients, our Easy Spinach and Ricotta Stuffed Shells recipe is not only a treat for the taste buds but also a great way to incorporate more vegetables into your diet. This article will guide you through making this delightful dish which proves that healthy eating can be easy and satisfying.

Why Choose Spinach and Ricotta?

Spinach and ricotta cheese are a match made in culinary heaven. Spinach is loaded with vitamins A, C, and K, as well as iron and folate, making it an excellent choice for health-conscious eaters. Ricotta adds creaminess and provides protein, making this dish both filling and balanced. Together, they create a flavorful filling that is both nutritious and satisfying.

Ingredients

To make our Easy Spinach and Ricotta Stuffed Shells, you’ll need the following ingredients:

12 large pasta shells (cooked al dente)
1 cup ricotta cheese
2 cups fresh spinach (chopped)
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 egg (lightly beaten)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups marinara sauce (store-bought or homemade)
Fresh basil or parsley (for garnish)

Instructions

Step 1: Prepare the Filling

In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, beaten egg, garlic powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.

Step 2: Stuff the Shells

Preheat your oven to 375°F (190°C).
Take a cooked pasta shell and carefully fill it with a generous amount of the spinach and ricotta filling. Use a spoon to help push the filling into the shell, making sure it is packed well.
Repeat this process until all the shells are stuffed.

Step 3: Assemble and Bake

Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking.
Place the stuffed shells in the dish, open side up. Once all shells are in, cover them with the remaining marinara sauce and sprinkle with shredded mozzarella cheese.
Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Step 4: Serve and Enjoy

Once out of the oven, let the dish cool for a few minutes. Garnish with fresh basil or parsley before serving.

Tips and Variations

Add More Veggies: Feel free to add other veggies to the filling, such as chopped mushrooms or zucchini, to customize it further.
Make it Vegan: Substitute the ricotta and mozzarella with plant-based alternatives and skip the egg or use a flaxseed egg.
Meal Prep: These stuffed shells can be prepared in advance and refrigerated or frozen. Just bake them straight from the fridge or frozen, adjusting the baking time as necessary.

Make-Ahead & Freezer Guide

Low effort now, effortless dinners later.

Assemble today, bake tomorrow: Fill shells and arrange in the sauced dish as written. Cover tightly and refrigerate up to 24 hours. Bake from cold at 375°F (190°C), adding 5–10 minutes until hot and bubbly.
Freezer plan (best texture): Assemble in a freezer-safe dish, pressing a spoonful of sauce over each shell to prevent drying. Wrap well and freeze up to 2 months. Thaw overnight, then bake covered; uncover for the last 10–15 minutes to brown.
Sauce insurance: If baking from chilled or frozen, add 2–4 tablespoons water or extra marinara around the edges so the sauce doesn’t over-reduce.
Meal-prep portions: Bake as directed, cool 10–15 minutes, then pack 2–3 shells + sauce per container. Reheat gently with a splash of water, covered, until steamy.

Conclusion

Our Easy Spinach and Ricotta Stuffed Shells recipe is perfect for anyone looking for a healthy, veggie-packed dinner. Not only is it simple to prepare, but it also offers a satisfying meal that the whole family will love. Whether served with a side salad or garnished with herbs, this dish is sure to become a new favorite in your kitchen. So why not give it a try? It’s deliciously good for you!

FAQ (Expanded)

Can I use frozen spinach?

Yes. Thaw completely and squeeze out excess liquid (a clean towel works) before mixing with ricotta. This keeps the filling thick and prevents watery sauce. Use the same amount as fresh by volume once squeezed.

How do I keep shells from tearing while stuffing?

Cook shells just to al dente, rinse quickly under cool water, and toss with a tiny drizzle of oil so they don’t stick. Hold each shell in your palm and use a small spoon or piping bag to fill—avoid overpacking.

Can I add protein without changing the method?

Sure. Fold cooked, finely crumbled Italian sausage or chopped rotisserie chicken into the ricotta mixture (about ½–1 cup). Keep the rest of the assembly and baking exactly the same.