Creamy Spinach and Ricotta Stuffed Pasta Shells is a comforting Italian-inspired dish that combines tender jumbo pasta shells with a rich, creamy filling and a luscious baked sauce. This recipe brings together creamy ricotta cheese, nutritious spinach, and fragrant Italian herbs, all tucked into pasta shells and baked until bubbly and golden.

Why I Love This Recipe

I love this recipe because it’s warm, creamy, and deeply satisfying without being overly heavy. The spinach adds freshness and color, while ricotta creates a light, fluffy texture. It’s also incredibly versatile—perfect for making ahead, freezing, or dressing up for guests.

Why This Is a Must-Try Dish

• Comforting, creamy, and full of flavor
• Vegetarian-friendly and family-approved
• Perfect for meal prep and freezer meals
• Elegant enough for entertaining
• Customizable with different sauces and cheeses

Recipe Overview

• Preparation Time: 25 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour
• Servings: 4–6 servings
• Calories: ~480 calories per serving
• Course: Main Course
• Cuisine: Italian

Ingredients

For the Pasta Shells

• 20–22 jumbo pasta shells
• Salted water for boiling

For the Filling

• 1½ cups ricotta cheese (whole milk preferred)
• 1½ cups fresh spinach, finely chopped (or frozen, thawed & squeezed dry)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and black pepper, to taste

For the Sauce

• 2 cups marinara sauce (or creamy Alfredo for variation)
• ½ cup heavy cream (optional, for extra creaminess)

For Topping

• ½ cup shredded mozzarella cheese
• Fresh basil or parsley, chopped

Cooking Directions

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells in salted water until al dente; drain and set aside.
3. In a bowl, mix ricotta, spinach, mozzarella, Parmesan, egg, garlic, herbs, salt, and pepper.
4. Spread half of the marinara sauce in a greased baking dish.
5. Stuff each shell generously with the ricotta-spinach mixture and place in dish.
6. Pour remaining sauce over shells and drizzle with cream if using.
7. Sprinkle mozzarella on top.
8. Cover with foil and bake for 25 minutes.
9. Uncover and bake an additional 10 minutes until bubbly and lightly golden.

Step-by-Step Preparation Method

1. Cook the pasta: Boil jumbo shells until just tender; drain and cool slightly.
2. Prepare the filling: Combine ricotta, spinach, cheeses, egg, garlic, and herbs until smooth.
3. Prepare baking dish: Spread sauce evenly on the bottom to prevent sticking.
4. Stuff shells: Fill each shell carefully using a spoon or piping bag.
5. Assemble: Arrange shells seam-side up, top with sauce and cheese.
6. Bake: Cover and bake, then uncover for a golden finish.
7. Rest and garnish: Let rest 5 minutes before serving; garnish with herbs.

How to Serve

• Serve hot with garlic bread or focaccia.
• Pair with a crisp green salad or roasted vegetables.
• Finish with extra Parmesan and fresh basil for presentation.
• Perfect for family dinners or holiday meals.

Recipe Tips

• Undercook shells slightly to avoid mushy pasta after baking.
• Squeeze spinach very well to prevent watery filling.
• Use a piping bag or zip-top bag for easier stuffing.
• Let the dish rest before serving to set the filling.
• Add a pinch of nutmeg for extra depth of flavor.

Variations

Cheese Variations

• Swap ricotta with cottage cheese for lighter texture.
• Add mascarpone or cream cheese for extra richness.

Protein Additions

• Mix in cooked chicken or Italian sausage for a heartier version.

Sauce Options

• Alfredo sauce for a creamy white version.
• Vodka sauce for a bold, restaurant-style flavor.

Vegetable Add-ins

• Add sautéed mushrooms, zucchini, or sun-dried tomatoes.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer (Unbaked): Assemble shells, cover tightly, and freeze up to 3 months.
• Freezer (Baked): Freeze fully baked dish for up to 2 months.
• Reheating: Bake covered at 350°F (175°C) until heated through or microwave individual portions.

Special Equipment Needed

• Large pot for boiling pasta
• Mixing bowls
• 9×13-inch baking dish
• Spoon or piping bag
• Aluminum foil

Frequently Asked Questions

Q: Can I make stuffed shells ahead of time?
Yes, assemble up to 24 hours in advance and refrigerate before baking.

Q: Can I use frozen spinach?
Absolutely—just thaw and squeeze out all excess moisture.

Q: Can I make this dish gluten-free?
Yes, use gluten-free jumbo pasta shells.

Q: How do I prevent shells from tearing?
Cook gently and stir occasionally while boiling to avoid breakage.

Conclusion

Creamy Spinach and Ricotta Stuffed Pasta Shells is a rich, comforting dish that brings classic Italian flavors straight to your table. Creamy, cheesy, and perfectly baked, it’s a recipe that’s ideal for family meals, entertaining, or make-ahead dinners. Once you try it, this dish is sure to become a beloved favorite in your recipe collection.