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To make these delicious stuffed shells, you will need the following ingredients: - 12 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 cups marinara sauce (store-bought or homemade) - Fresh basil leaves for garnish These ingredients come together to create a rich and cheesy filling that pairs perfectly with the marinara sauce. While ricotta and mozzarella are the stars here, you can try other cheese types for a twist: - Cottage cheese for a lighter filling - Goat cheese for a tangy flavor - Fontina cheese for creaminess - Cheddar cheese for extra sharpness These options can make your stuffed shells even more fun and tasty. To elevate your stuffed shells, consider these optional add-ins: - Chopped sun-dried tomatoes for a burst of flavor - Cooked ground meat or sausage if you want protein - Artichoke hearts for a unique taste - Red pepper flakes for some heat These add-ins can bring new life to your dish and cater to different taste preferences. Enjoy experimenting! {{ingredient_image_2}} Set your oven to 375°F (190°C). This step is key for perfect baking. Preheating helps the cheese melt evenly and keeps the pasta shells tender. Boil 12 jumbo pasta shells in salted water. Follow the package directions until they are al dente. Once you drain them, let them cool a bit. This helps prevent them from sticking together. In a large bowl, mix 2 cups of chopped spinach with 1 cup of ricotta cheese. Add half of the shredded mozzarella, 1/4 cup of grated Parmesan, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir until smooth. This filling is creamy and packed with flavor. Take a spoon and fill each pasta shell with about 2 tablespoons of the spinach and ricotta mixture. Be generous but do not overfill. This way, they will seal better during baking. Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. This creates a tasty base for your stuffed shells. Place the filled shells open side up in the dish. Pour the rest of the marinara sauce over them to keep everything moist and flavorful. First, cover the dish with aluminum foil. This helps prevent burning while the shells bake. Bake in the oven for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. You want the cheese to be bubbly and golden brown. Once done, let it cool a bit before serving. To stop your pasta shells from sticking, use plenty of water. Add a generous pinch of salt to the boiling water. Stir the shells gently as they cook. Once they are al dente, drain them quickly. Rinse them briefly with cold water. This cools them down and helps keep them separate. For a great cheese melt, use fresh cheese. Mix mozzarella and Parmesan for a rich flavor. Layer the cheese on top just before baking. Cover the dish with foil for the first part of baking. This traps steam and helps the cheese melt evenly. Remove the foil later to let it brown. Seasonings make your dish pop. Use garlic powder and onion powder for depth. Add a bit of salt and black pepper for balance. Fresh herbs like basil can brighten the flavor. You can also try adding a pinch of red pepper flakes for some heat. Mix these into your filling for a tasty boost. Pro Tips Use Fresh Spinach: Fresh spinach adds vibrant flavor and texture to the filling. If using frozen spinach, ensure it is thoroughly drained to avoid excess moisture. Cheese Variations: Experiment with different cheeses like feta or goat cheese for a unique twist on the filling. This can enhance the flavor profile of the dish. Extra Sauce: If you love extra sauce, reserve some marinara to drizzle over the top before serving for a saucier texture and more flavor. Rest Before Serving: Allow the dish to cool for a few minutes after baking. This helps the filling set and makes it easier to serve without spilling. {{image_4}} You can keep these stuffed shells vegetarian or add meat. For a vegetarian dish, stick with the spinach and ricotta filling. However, if you want to add meat, try cooked ground beef or Italian sausage. Mix the meat into the spinach and cheese blend. This adds flavor and protein. You can also use shredded chicken for a different taste. Both options make the dish heartier and help satisfy meat lovers. While marinara sauce is classic, you can try different sauces too. Alfredo sauce adds creaminess and richness. You could use pesto for a fresh herbal note. If you love a kick, try a spicy arrabbiata sauce. Each sauce gives the dish a new twist. Choose a sauce based on your mood or what you have on hand. Mixing sauces can also create exciting flavor layers. If you need gluten-free options, look for gluten-free pasta shells. Many brands make these now, and they cook well. Check your local store for options. You can also make the filling with gluten-free ingredients. This way, everyone can enjoy this tasty meal. Gluten-free doesn't mean you lose flavor or texture. You still get a delicious dish that everyone loves. After cooking, you may have some cheesy spinach ricotta shells left. Store them in an airtight container. Keep the shells in the fridge for up to three days. If you want to keep them longer, freezing is a good option. To reheat the shells, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Add a bit of marinara sauce on top to keep them moist. Cover the dish with aluminum foil. Bake for about 15-20 minutes, or until they are heated through. You can also use a microwave. Heat for 2-3 minutes, checking often. If you want to freeze the stuffed shells, do it before baking. Arrange the filled shells in a single layer in a baking dish. Cover tightly with plastic wrap and then foil. They can stay in the freezer for up to three months. When ready to eat, thaw them overnight in the fridge. Bake as directed, adding a few extra minutes to the cooking time. This keeps your meal prep easy and tasty! Yes, you can use other cheeses! Try using goat cheese for a tangy flavor. Feta adds a nice twist too. You can mix in cheddar for a sharper taste. To make the shells ahead, cook and stuff them first. Place them in a baking dish with sauce. Cover and chill in the fridge. When ready, bake them straight from the fridge. You may need to add a few extra minutes to the baking time. These stuffed shells pair well with a simple salad. A fresh Caesar salad works great. Garlic bread complements the meal nicely too. You can also serve them with steamed veggies for a healthy side. Spinach ricotta stuffed shells are easy and fun to make. You learned about key ingredients, like cheese and optional add-ins. The step-by-step guide makes preparation simple, from cooking the shells to baking them. I shared helpful tips to improve taste and avoid sticking. You can also explore tasty variations, including vegetarian and gluten-free options. Lastly, I covered how to store leftovers effectively. Now you can enjoy this delicious dish anytime!

Cheesy Spinach Ricotta Shells

Delicious jumbo pasta shells filled with a creamy spinach and ricotta mixture, topped with marinara sauce and melted cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 pieces jumbo pasta shells
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 cups marinara sauce
  • as needed leaves fresh basil leaves for garnish

Instructions
 

  • Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking.
  • Cook the Pasta: Boil the jumbo pasta shells in salted water according to the package instructions until they are al dente. Once cooked, drain them and set aside to cool slightly, ensuring they don't stick together.
  • Make the Filling: In a large mixing bowl, combine the chopped spinach, ricotta cheese, half of the shredded mozzarella, 1/4 cup of the grated Parmesan, garlic powder, onion powder, salt, and black pepper. Mix everything together until smooth and well combined, creating a creamy filling.
  • Stuff the Shells: Using a spoon, carefully stuff each cooked pasta shell with approximately 2 tablespoons of the spinach and ricotta filling. Be generous but avoid overfilling, so they seal properly.
  • Prepare the Baking Dish: Spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish, creating a base for the stuffed shells.
  • Arrange the Shells: Place the filled pasta shells in the baking dish open side up, allowing the flavors and moisture to seep in. Then, pour the remaining marinara sauce over the filled shells to coat them.
  • Add Cheese Toppings: Evenly sprinkle the remaining shredded mozzarella and the rest of the grated Parmesan cheese over the top of the marinara sauce for a cheesy crust.
  • Bake: Cover the dish with aluminum foil to prevent excessive browning. Bake in the preheated oven for 25 minutes.
  • Finish Baking: After 25 minutes, carefully remove the foil. Bake for an additional 10-15 minutes, or until the cheese is bubbly and turns a golden brown color, indicating it is perfectly melted.
  • Cool and Serve: Remove the dish from the oven and let it rest for a few minutes before serving. Garnish with fresh basil leaves for a burst of flavor and color.

Notes

Serve in individual bowls with extra marinara sauce and fresh basil for garnish.
Keyword baked, cheesy, pasta, ricotta, spinach