Introduction

Vegetarian Spinach and Ricotta Stuffed Shells are a comforting and delicious Italian-inspired dish featuring jumbo pasta shells filled with a creamy mixture of ricotta cheese, sautéed spinach, and seasonings. Baked in a rich marinara sauce and topped with melted mozzarella and Parmesan, these stuffed shells are hearty, satisfying, and perfect for a family dinner or a special occasion.

This dish is a wonderful vegetarian alternative to traditional lasagna and offers all the flavors of classic Italian comfort food without the meat. Each bite delivers a creamy, cheesy filling paired with tender pasta and tangy tomato sauce, making it a crowd-pleaser for both vegetarians and meat-eaters alike.

Why I Love This Recipe

I love this recipe because it’s creamy, flavorful, and satisfying, yet entirely meat-free. The ricotta filling mixed with spinach creates a rich, smooth texture, while the marinara sauce keeps it light and fresh. It’s a versatile dish that can be made ahead, freezes well, and is perfect for meal prep or entertaining. Every bite tastes indulgent, yet it’s packed with nutrients from the spinach and cheese.

Why It’s a Must-Try Dish

• Vegetarian-Friendly: A hearty and satisfying meatless meal.
• Comfort Food Classic: Cheesy, creamy, and flavorful.
• Perfect for Entertaining: Beautiful presentation for guests.
• Customizable: Easy to add extra vegetables or herbs.
• Meal Prep Friendly: Can be made ahead and baked when needed.

Recipe Info

• Preparation Time: 25 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour
• Servings: 6
• Calories: ~400–450 per serving (approximate)
• Cuisine: Italian
• Course: Main Course / Dinner

Ingredients

For the Filling

• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup fresh spinach, sautéed and chopped
• ½ cup Parmesan cheese, grated
• 1 large egg
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano (optional)

For the Pasta and Sauce

• 20–25 jumbo pasta shells
• 2 cups marinara sauce (store-bought or homemade)
• ½ cup mozzarella cheese, shredded (for topping)
• 2 tablespoons fresh basil, chopped (for garnish, optional)

Simple Cooking Directions

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells until al dente, drain, and cool slightly.
3. Mix ricotta, mozzarella, Parmesan, spinach, egg, and seasonings for filling.
4. Stuff pasta shells with the cheese and spinach mixture.
5. Spread marinara sauce in a baking dish and place stuffed shells on top.
6. Cover with remaining sauce and sprinkle with mozzarella.
7. Bake for 25–30 minutes until bubbly and golden.
8. Garnish with fresh basil and serve warm.

Step-by-Step Preparation Method

1. Preheat Oven
   • Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook Pasta Shells
   • Boil jumbo pasta shells according to package directions until al dente.
   • Drain and rinse with cold water to prevent sticking.
3. Prepare the Filling
   • In a large bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, sautéed spinach, egg, garlic powder, salt, pepper, and oregano.
   • Mix until well combined.
4. Stuff the Shells
   • Spoon the cheese and spinach mixture into each cooked shell, filling generously.
5. Assemble in Baking Dish
   • Spread 1 cup of marinara sauce evenly on the bottom of the baking dish.
   • Place stuffed shells in a single layer over the sauce.
   • Pour remaining marinara sauce over the shells and sprinkle with remaining mozzarella.
6. Bake
   • Cover with foil and bake for 20 minutes.
   • Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
7. Serve
   • Let cool for 5 minutes before serving.
   • Garnish with fresh basil if desired.

How to Serve

• Serve with a side salad or garlic bread.
• Pairs beautifully with roasted vegetables or a glass of red wine.
• Ideal for family dinners, potlucks, or entertaining guests.

Additional Recipe Tips

• Use fresh spinach for better flavor, or substitute with frozen, well-drained spinach.
• Let the baked shells rest for a few minutes to help set the filling.
• For extra flavor, add sautéed mushrooms, zucchini, or roasted red peppers to the filling.
• Use part-skim ricotta for a lighter version.

Variations

• Vegan Version: Use vegan ricotta and mozzarella alternatives.
• Spicy Version: Add red pepper flakes or a dash of hot sauce to the filling.
• Cheese Lovers: Add extra mozzarella or fontina to the filling and topping.
• Gluten-Free: Use gluten-free pasta shells.

Freezing & Storage

• Refrigerator: Store leftover baked shells in an airtight container for up to 3–4 days.
• Freezing: Freeze unbaked stuffed shells in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Bake from frozen, adding 10–15 minutes to cooking time.
• Reheating: Reheat in oven at 350°F (175°C) until warmed through.

Special Equipment Needed

• 9×13-inch baking dish
• Large pot for boiling pasta
• Large mixing bowl
• Sauté pan for spinach
• Spoon for stuffing shells

FAQ

Q1: Can I make this dish ahead of time?
Yes, assemble stuffed shells and refrigerate for up to 24 hours before baking.

Q2: Can I use frozen spinach?
Yes, but make sure to thaw and squeeze out excess water before mixing into the filling.

Q3: Can I freeze after baking?
Yes, let it cool completely, then freeze in airtight containers. Reheat in oven until warmed through.

Q4: Can I use other cheeses?
Yes, mozzarella, fontina, or provolone can be mixed with ricotta for different flavors.

Conclusion

Vegetarian Spinach and Ricotta Stuffed Shells are a delicious, hearty, and comforting Italian-inspired dish perfect for weeknight dinners or special occasions. The creamy ricotta and spinach filling paired with marinara sauce and melted cheese creates a meal that’s both satisfying and flavorful. Easy to prepare, customizable, and suitable for vegetarians, this recipe is a must-try for anyone who loves classic Italian flavors in a baked pasta dish.