Ever wonder how a simple pasta dish can feel like a warm hug from an Italian grandma? What if you could whip up Spinach and Ricotta Stuffed Shells that are so delicious they earn a 4.85 rating from 220 happy eaters, yet take just 1 hour to make? This recipe’s your ticket to a comforting, vegetarian dinner that’s perfect for family meals or impressing guests. With creamy ricotta, vibrant spinach, and zesty marinara, it’s a crowd-pleaser that’s as easy as it is flavorful. Grab your baking dish, and let’s make some pasta magic—your kitchen’s about to smell like an Italian trattoria!
Why This Stuffed Shells Recipe Rocks (And Quick Stats)
This Stuffed Shells recipe is a total winner: it’s packed with creamy ricotta, nutritious spinach, and a zesty marinara sauce, all baked into jumbo pasta shells for a cheesy, comforting meal. It’s vegetarian, make-ahead friendly, and perfect for cozy dinners or meal prep. With a stellar 4.85 rating from 220 votes, it’s a proven crowd-pleaser that’s simple enough for beginners yet impressive enough for company. Ready in just 1 hour, it’s your go-to for a hearty, soul-warming dish.
- Time: 30 minutes prep, 30 minutes cooking. Total? 1 hour.
- Difficulty: Beginner-friendly. If you can boil pasta and mix, you’re set!
- Servings: 4 generous portions (18-20 shells), perfect for family dinners or leftovers.
- Why it shines: Comforting, cheesy, and versatile—mild, spicy, or customized to your taste!
Essential Ingredients: The Heart of Your Stuffed Shells
Let’s dive into the ingredients that make these Stuffed Shells so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.
- 18 to 20 jumbo pasta shells: The perfect vessel for creamy filling. Sub: Manicotti tubes or lasagna noodles (rolled up).
- Extra-virgin olive oil, for drizzling: Prevents shells from sticking and adds richness. Sub: Avocado oil or butter.
- 5 ounces fresh spinach: Nutrient-packed and vibrant. Sub: Frozen spinach (thawed and squeezed dry) or kale.
- 2 cups ricotta cheese (16 ounces): Creamy, rich base for the filling. Sub: Cottage cheese (blended smooth) or vegan ricotta.
- ¼ cup grated pecorino cheese, plus more for sprinkling: Sharp, salty flavor. Sub: Parmesan or nutritional yeast for vegan.
- 2 garlic cloves, grated: Bold, aromatic depth. Sub: ½ teaspoon garlic powder.
- 1 teaspoon dried oregano: Earthy, Italian flavor. Sub: Dried basil or Italian seasoning.
- 1 teaspoon lemon zest: Bright, fresh zing. Sub: Lemon juice or skip it.
- ¼ teaspoon red pepper flakes: Subtle heat. Sub: Skip for mild or increase for spicy.
- ¾ teaspoon sea salt, plus more for pasta water: Enhances all flavors. Adjust to taste.
- Freshly ground black pepper: Adds balance.
- 2 cups marinara sauce, plus more for serving: Tangy, tomatoey base. Sub: Store-bought or homemade tomato sauce.
- Chopped fresh parsley, for serving: Fresh, colorful garnish. Sub: Basil or skip it.
Marinara Sauce (Quick Recipe, if Making)
- 1 tablespoon olive oil: For sautéing.
- 1 small onion, diced: Sweet base.
- 2 garlic cloves, minced: Flavor boost.
- 1 (28-ounce) can crushed tomatoes: Rich and smooth.
- 1 teaspoon dried oregano: Italian flair.
- Pinch of red pepper flakes: Optional heat.
- Salt and pepper: To taste.
Sauté onion and garlic in oil for 5 minutes. Add tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer 15 minutes. Makes ~3 cups.
With about 10 core ingredients, this dish is simple yet decadent. Quality ricotta and fresh spinach make it a comfort food star.
(Word count: ~400. Let’s cook!)
Step-by-Step Instructions: Your Path to Pasta Perfection
Ready to make these Stuffed Shells? It’s a straightforward recipe that’s as fun to assemble as it is to eat. I’ll guide you with easy steps and pro tips to nail it, whether you’re cooking for tonight or prepping ahead. Let’s do it!
Step 1: Prep the Spinach (5 Minutes)
- Fill a pot with 1 inch of water and set a steamer basket inside. Bring to a simmer over medium heat.
- Add 5 ounces spinach, cover, and steam for 1 minute until wilted. Transfer to a strainer, squeeze out excess water with a clean towel, and chop finely. Tip: Work in batches if your steamer is small.
Step 2: Cook the Pasta Shells (15 Minutes)
- Bring a large pot of salted water to a boil. Add 18-20 jumbo pasta shells and cook for 10 minutes until al dente (still slightly firm). Tip: Stir occasionally to prevent sticking.
- Drain and drizzle with a little olive oil to keep shells from sticking together. Set aside to cool slightly.
Step 3: Make the Filling (5 Minutes)
- In a medium bowl, combine the chopped spinach, 2 cups ricotta, ¼ cup grated pecorino, 2 grated garlic cloves, 1 teaspoon oregano, 1 teaspoon lemon zest, ¼ teaspoon red pepper flakes, ¾ teaspoon sea salt, and several grinds of black pepper. Mix until smooth. Tip: Taste and adjust seasoning for extra zing.
Step 4: Assemble the Dish (5 Minutes)
- Preheat the oven to 425°F (220°C).
- Spread 2 cups marinara sauce evenly across the bottom of a 9×13 baking dish.
- Stuff each pasta shell with ~1-2 tablespoons of the ricotta-spinach filling (a small spoon works best). Place shells in the dish, open side up, nestled in the sauce. Tip: Don’t overfill to avoid spills.
Step 5: Bake and Serve (30 Minutes)
- Cover the dish with foil and bake for 20 minutes until heated through and bubbly.
- Remove foil, sprinkle with extra pecorino if desired, and bake 5 more minutes for a golden top (optional). Tip: Broil for 1-2 minutes for extra browning, but watch closely!
- Garnish with chopped parsley and serve with extra marinara on the side for dipping.
(Word count: ~800. Time to serve!)
Assembly and Serving: Making Your Stuffed Shells Shine
Your Stuffed Shells are ready to steal the show! Serving is simple—about 2 minutes—and makes every plate look and taste like a masterpiece. Here’s how to do it:
- Plate It Up: Spoon 4-5 stuffed shells per person onto plates, ensuring some marinara sauce clings to each shell. Aim for ~18-20 shells total for 4 servings.
- Garnish with Flair: Sprinkle with chopped fresh parsley for a pop of color. Add an extra dusting of pecorino or Parmesan for cheesy goodness. Tip: A drizzle of olive oil adds a fancy touch.
- Serve with Sides: Pair with a simple green salad or garlic bread for a complete meal. Extra marinara on the side is perfect for dipping.
- Presentation Hacks: Use wide, shallow plates to show off the shells. Serve family-style in the baking dish for a cozy vibe. Add a sprig of parsley for restaurant-worthy flair.
Pro tip: Let guests add their own marinara or cheese at the table for a fun, interactive meal.
(Word count: ~1,050. Storage tips next!)
Storage and Make-Ahead Tips: Keep It Fresh and Ready
This Stuffed Shells recipe is a make-ahead superstar. Here’s how to store it for max flavor and freshness, plus hacks to save time.
Storage Basics
- Room Temp: Cool completely, then keep covered for up to 2 hours before storing.
- Fridge: Store assembled (unbaked) shells in the baking dish, covered with foil, for up to 4 hours. Baked leftovers last 3-4 days in an airtight container.
- Freezer: Assemble shells in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Reheating Tricks
- Oven: Reheat baked shells at 350°F, covered, for 15-20 minutes until hot. Add a splash of marinara to keep moist.
- Microwave: Heat individual portions for 1-2 minutes, covered loosely, until warm. Tip: Add extra sauce to prevent drying out.
- Tip: Sprinkle with fresh parsley after reheating to revive the flavor.
Make-Ahead Magic
- Pasta/Filling: Cook shells and make filling up to 1 day ahead; store separately in the fridge. Assemble before baking.
- Marinara: Make sauce up to 3 days ahead or use store-bought to save time.
- Full Dish: Assemble the entire dish (unbaked) up to 4 hours ahead; cover and refrigerate. Bake as directed.
- Tip: Freeze unbaked shells for a ready-to-go meal—perfect for busy nights!
This dish’s versatility makes it perfect for busy weeks. Health bonus: It’s packed with protein (about 15g per serving), calcium from cheese, and vitamins from spinach for a balanced meal.
(Word count: ~1,350. Let’s get creative!)
Recipe Variations: Make It Your Own
These Stuffed Shells are a canvas for creativity. Here are five easy twists to keep things exciting—all take under 10 extra minutes and bake the same way.
- Spicy Italian Kick: Add ½ teaspoon chili flakes to the filling and ¼ cup diced pepperoni (or vegan sausage). Top with mozzarella for extra cheesiness. Health perk: Capsaicin boosts metabolism.
- Mushroom Magic: Sauté 1 cup diced mushrooms with the spinach. Add ½ teaspoon thyme to the filling. Earthy and hearty!
- Vegan Delight: Swap ricotta for vegan ricotta and pecorino for nutritional yeast. Use a vegan marinara. Creamy and plant-based!
- Pesto Power: Mix 2 tablespoons pesto into the ricotta filling. Top with pine nuts before baking. Health perk: Basil’s antioxidants.
- Veggie Boost: Add ½ cup diced roasted zucchini or bell peppers to the filling. More vitamins, same cozy vibe!
These variations make every batch feel new. Mix and match to find your fave Stuffed Shells style!
(Word count: ~1,600. Wrapping it up!)
Let’s Dish It Up: Your Turn to Savor
You did it! From that first curious question to a bubbling pan of Stuffed Shells, you’ve got a recipe that’s comforting, cheesy, and oh-so-versatile. With its creamy ricotta, vibrant spinach, and tangy marinara, it’s perfect for cozy dinners, family gatherings, or meal prep. So grab your baking dish, sprinkle on that parsley, and dig in. Share your favorite twists in the comments—I’m all ears! Happy cooking, friends!
(Word count: ~1,750. FAQs to finish!)
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Stuffed Shells
Description
Ever wonder how a simple pasta dish can feel like a warm hug from an Italian grandma? What if you could whip up Spinach and Ricotta Stuffed Shells that are so delicious they earn a 4.85 rating from 220 happy eaters, yet take just 1 hour to make? This recipe’s your ticket to a comforting, vegetarian dinner that’s perfect for family meals or impressing guests
Ingredients
Let’s dive into the ingredients that make these Stuffed Shells so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.
- 18 to 20 jumbo pasta shells: The perfect vessel for creamy filling. Sub: Manicotti tubes or lasagna noodles (rolled up).
- Extra-virgin olive oil, for drizzling: Prevents shells from sticking and adds richness. Sub: Avocado oil or butter.
- 5 ounces fresh spinach: Nutrient-packed and vibrant. Sub: Frozen spinach (thawed and squeezed dry) or kale.
- 2 cups ricotta cheese (16 ounces): Creamy, rich base for the filling. Sub: Cottage cheese (blended smooth) or vegan ricotta.
- ¼ cup grated pecorino cheese, plus more for sprinkling: Sharp, salty flavor. Sub: Parmesan or nutritional yeast for vegan.
- 2 garlic cloves, grated: Bold, aromatic depth. Sub: ½ teaspoon garlic powder.
- 1 teaspoon dried oregano: Earthy, Italian flavor. Sub: Dried basil or Italian seasoning.
- 1 teaspoon lemon zest: Bright, fresh zing. Sub: Lemon juice or skip it.
- ¼ teaspoon red pepper flakes: Subtle heat. Sub: Skip for mild or increase for spicy.
- ¾ teaspoon sea salt, plus more for pasta water: Enhances all flavors. Adjust to taste.
- Freshly ground black pepper: Adds balance.
- 2 cups marinara sauce, plus more for serving: Tangy, tomatoey base. Sub: Store-bought or homemade tomato sauce.
- Chopped fresh parsley, for serving: Fresh, colorful garnish. Sub: Basil or skip it.
Marinara Sauce (Quick Recipe, if Making)
- 1 tablespoon olive oil: For sautéing.
- 1 small onion, diced: Sweet base.
- 2 garlic cloves, minced: Flavor boost.
- 1 (28-ounce) can crushed tomatoes: Rich and smooth.
- 1 teaspoon dried oregano: Italian flair.
- Pinch of red pepper flakes: Optional heat.
- Salt and pepper: To taste.
Sauté onion and garlic in oil for 5 minutes. Add tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer 15 minutes. Makes ~3 cups.
With about 10 core ingredients, this dish is simple yet decadent. Quality ricotta and fresh spinach make it a comfort food star.
(Word count: ~400. Let’s cook!)
Instructions
Step 1: Prep the Spinach (5 Minutes)
- Fill a pot with 1 inch of water and set a steamer basket inside. Bring to a simmer over medium heat.
- Add 5 ounces spinach, cover, and steam for 1 minute until wilted. Transfer to a strainer, squeeze out excess water with a clean towel, and chop finely. Tip: Work in batches if your steamer is small.
Step 2: Cook the Pasta Shells (15 Minutes)
- Bring a large pot of salted water to a boil. Add 18-20 jumbo pasta shells and cook for 10 minutes until al dente (still slightly firm). Tip: Stir occasionally to prevent sticking.
- Drain and drizzle with a little olive oil to keep shells from sticking together. Set aside to cool slightly.
Step 3: Make the Filling (5 Minutes)
- In a medium bowl, combine the chopped spinach, 2 cups ricotta, ¼ cup grated pecorino, 2 grated garlic cloves, 1 teaspoon oregano, 1 teaspoon lemon zest, ¼ teaspoon red pepper flakes, ¾ teaspoon sea salt, and several grinds of black pepper. Mix until smooth. Tip: Taste and adjust seasoning for extra zing.
Step 4: Assemble the Dish (5 Minutes)
- Preheat the oven to 425°F (220°C).
- Spread 2 cups marinara sauce evenly across the bottom of a 9×13 baking dish.
- Stuff each pasta shell with ~1-2 tablespoons of the ricotta-spinach filling (a small spoon works best). Place shells in the dish, open side up, nestled in the sauce. Tip: Don’t overfill to avoid spills.
Step 5: Bake and Serve (30 Minutes)
- Cover the dish with foil and bake for 20 minutes until heated through and bubbly.
- Remove foil, sprinkle with extra pecorino if desired, and bake 5 more minutes for a golden top (optional). Tip: Broil for 1-2 minutes for extra browning, but watch closely!
- Garnish with chopped parsley and serve with extra marinara on the side for dipping.
(Word count: ~800. Time to serve!)
FAQs: Your Stuffed Shells Questions Answered
Got questions? I’ve got friendly answers to keep your pasta game strong.
How long does it take to make Stuffed Shells?
Just 1 hour! 30 minutes prep, 30 minutes cooking. Perfect for weeknights or meal prep.
Are Stuffed Shells healthy? What are the benefits?
Yes! They’ve got 15g protein and 5g fiber per serving for fullness, plus calcium from cheese and vitamins from spinach. A serving’s about 400-450 calories—comforting yet balanced!
Can I make it without spinach?
Yes! Swap spinach for sautéed mushrooms, zucchini, or skip for a plain ricotta filling. Still delicious!
How do I store leftovers to keep them fresh?
Fridge for 3-4 days in an airtight container. Freeze unbaked shells for 3 months. Bake from thawed or add 10 minutes if frozen.
Can I use other cheeses?
Absolutely! Swap ricotta for cottage cheese (blended) or mozzarella for extra melt. Use Parmesan or Romano for pecorino.
How do I make it less spicy?
Skip red pepper flakes in the filling and use a mild marinara. Add extra ricotta for creaminess.