Easy Spinach & Ricotta Stuffed Shells Recipe

These Easy Spinach & Ricotta Stuffed Shells are the ultimate comfort food, combining large pasta shells stuffed with a creamy spinach and ricotta mixture, baked in marinara sauce, and topped with melty cheese. This simple recipe is perfect for busy weeknights or for serving at a family gathering, and it’s guaranteed to be a hit with both kids and adults!

Why You’ll Love This Recipe
This dish is incredibly easy to make, yet packed with flavor. The creamy ricotta and spinach filling is deliciously rich, while the marinara sauce and melted mozzarella cheese add the perfect amount of tang and gooey goodness. It’s a great way to sneak in some greens while still enjoying a classic Italian favorite. Plus, the recipe can be made ahead of time, making it perfect for meal prep or busy evenings.

Ingredients

• 12-16 jumbo pasta shells (about 1 box)

• 1 1/2 cups ricotta cheese

• 1 1/2 cups frozen spinach, thawed and drained (or 3 cups fresh spinach, wilted and chopped)

• 1 cup shredded mozzarella cheese, divided

• 1/4 cup grated Parmesan cheese

• 1 large egg

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper, to taste

• 2 cups marinara sauce (store-bought or homemade)

• Fresh basil or parsley (optional, for garnish)

Directions

1. Cook the Pasta Shells:
   Cook the jumbo pasta shells according to the package directions until al dente, about 8-10 minutes. Drain and set aside to cool slightly.

2. Prepare the Filling:
   In a large bowl, combine the ricotta cheese, spinach (make sure it’s well-drained if using frozen), 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix everything together until smooth and well combined.

3. Stuff the Shells:
   Once the pasta shells have cooled enough to handle, stuff each shell with a generous spoonful of the spinach and ricotta mixture. Be sure to pack the filling in well but don’t overstuff.

4. Assemble the Dish:
   Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish, seam-side up. Pour the remaining marinara sauce over the shells, making sure they’re all covered with sauce.

5. Top and Bake:
   Sprinkle the remaining 1/2 cup of mozzarella cheese over the stuffed shells. Cover the baking dish with foil and bake for 20-25 minutes, or until the sauce is bubbling and the cheese is melted. If you like a crispy top, remove the foil for the last 5 minutes of baking.

6. Garnish and Serve:
   Once the stuffed shells are done, remove from the oven and let them cool for a few minutes. Garnish with fresh basil or parsley, if desired, and serve warm.

Servings and Timing
This recipe makes about 4 servings (or more depending on portion size). Prep time is about 15 minutes, and cook time is around 30 minutes, so the total time is around 45 minutes.

Variations
I like to:

• Add some cooked ground beef, turkey, or sausage to the ricotta filling for extra protein and flavor.

• Mix in some herbs like oregano, basil, or thyme for added seasoning.

• Use a mixture of marinara sauce and Alfredo sauce for a creamy twist.

• Try using a different type of cheese like fontina or provolone for a different flavor.

Storage/Reheating
Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, place the shells in an oven-safe dish and bake at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in the microwave for 1-2 minutes.

FAQs

Can I make these ahead of time?
Yes! You can prepare the stuffed shells, assemble them in the baking dish, cover with foil, and refrigerate for up to 24 hours before baking. Simply increase the baking time by about 5 minutes if they’re chilled.

Can I freeze these?
Absolutely! You can freeze the stuffed shells before baking. After assembling, wrap the dish tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To bake, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes if necessary.

Can I use a different type of pasta?
While jumbo shells are traditional, you can also use other large pasta shapes like manicotti or even small baking pans of lasagna noodles, adjusting the assembly as needed.

Conclusion
Easy Spinach & Ricotta Stuffed Shells are a comforting and satisfying dish that’s perfect for any occasion. With a creamy, cheesy filling and flavorful marinara sauce, this recipe is sure to be a crowd-pleaser. Whether for a quick weeknight dinner or a family gathering, these stuffed shells are a delicious and simple way to enjoy the classic flavors of Italian cuisine!