If you’re craving a cozy, comforting meal that feels like a big, warm hug, you have to try this Stuffed Shells with Ricotta, Spinach, and Marinara Recipe. It’s one of those dishes that perfectly balances creamy, cheesy filling with vibrant spinach and tangy marinara, all nestled inside tender jumbo pasta shells. Whether it’s a weeknight dinner or a special occasion, this recipe delivers pure satisfaction with every bite, combining simple ingredients into a dish that’s truly memorable.
Ingredients You’ll Need
The beauty of this Stuffed Shells with Ricotta, Spinach, and Marinara Recipe lies in its straightforward ingredients list. Each one is essential, building layers of flavor, texture, and color that make every mouthful delicious and inviting.
- 20 jumbo pasta shells: These big shells are perfect for stuffing and hold the creamy filling beautifully.
- 15 oz ricotta cheese: The creamy base that makes the filling rich and smooth.
- 1 ½ cups shredded mozzarella cheese, divided: Adds melty goodness on the inside and golden, bubbly topping on the outside.
- ½ cup grated Parmesan cheese: Gives a sharp, nutty depth that accentuates the dairy flavors.
- 1 large egg: Acts as the binder making sure the cheese mixture stays together inside the shells.
- 2 cups fresh spinach, chopped (optional): For a fresh, earthy note and a hit of green color that balances the richness.
- 1 teaspoon Italian seasoning: Brings in classic herb flavors to lift the entire dish.
- ½ teaspoon garlic powder: For a subtle garlic warmth without overpowering the other ingredients.
- ½ teaspoon salt: Enhances all the flavors naturally.
- ¼ teaspoon black pepper: Adds just the right amount of subtle heat.
- 3 cups marinara sauce: The bright, tangy tomato sauce that ties the whole dish together.
How to Make Stuffed Shells with Ricotta, Spinach, and Marinara Recipe
Step 1: Prepare the shells
Start by preheating your oven to 375°F and grease a 9×13-inch baking dish lightly. Cook the jumbo shells according to the package instructions until they are just al dente—you want them tender but still with a slight bite so they don’t get mushy after baking. Drain the shells and rinse them under cold water to stop the cooking process; this also prevents them from sticking together as you fill them.
Step 2: Make the cheese and spinach filling
In a large mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, the egg, chopped spinach, Italian seasoning, garlic powder, salt, and black pepper. Mix everything together until all the ingredients are evenly incorporated. The egg will help bind the mixture so it stays put when stuffed inside the shells.
Step 3: Assemble the dish
Pour 1 cup of marinara sauce into the bottom of your prepared baking dish and spread it evenly. This will keep the shells from sticking to the dish and add extra herbaceous tomato flavor underneath. Carefully stuff each shell with the ricotta and spinach filling, then arrange them open side up in the baking dish on top of the marinara sauce.
Step 4: Add marinara and cheese topping
Pour the remaining marinara sauce evenly over the stuffed shells, making sure each one gets a generous amount of tangy tomato goodness. Sprinkle the remaining ½ cup of mozzarella over the top for that irresistible golden cheese crust once baked.
Step 5: Bake until bubbly and delicious
Cover the dish with foil and bake for 25 minutes to let everything heat through and flavors meld beautifully. Remove the foil and bake for another 10 minutes to allow the cheese on top to bubble and become lightly golden. When it comes out of the oven, let it rest for 5 minutes before serving—this helps the filling set so nothing oozes out as you cut into it.
How to Serve Stuffed Shells with Ricotta, Spinach, and Marinara Recipe
Garnishes
A sprinkle of fresh chopped basil or parsley really brightens this dish and adds a pop of fresh green color. For an extra creamy touch, drizzle a little good quality olive oil or a few shavings of Parmesan right before serving to make it look as good as it tastes.
Side Dishes
Stuffed shells with ricotta and spinach pair wonderfully with a crisp green salad dressed in a light vinaigrette or some roasted garlic bread to help soak up that rich marinara sauce. For a heartier meal, steamed veggies like broccoli or asparagus complement the creaminess with their fresh crunch.
Creative Ways to Present
If you’re hosting, try serving the stuffed shells in individual ramekins or small baking dishes right at the table for a charming personal touch. You can also layer the shells in a glass baking dish so the vibrant reds and creamy whites are visible through the sides for a beautiful rustic look.
Make Ahead and Storage
Storing Leftovers
You can store leftover stuffed shells in an airtight container in the refrigerator for up to three days. Just reheat gently to keep the filling creamy and the shells tender.
Freezing
This Stuffed Shells with Ricotta, Spinach, and Marinara Recipe is freezer-friendly! Assemble the dish but don’t bake it, then wrap tightly with foil and plastic wrap before freezing for up to three months. When ready, bake straight from frozen, adding extra baking time and keeping the dish covered until fully heated through.
Reheating
Reheat leftovers in the oven at 350°F, covered with foil, to prevent drying out, for about 15-20 minutes. Alternatively, you can microwave individual portions but watch the time carefully to avoid overcooking.
FAQs
Can I make this recipe dairy-free?
To make this dish dairy-free, swap the ricotta, mozzarella, and Parmesan with plant-based cheeses designed for baking. The texture might be slightly different, but it will still taste delicious and creamy with the spinach and marinara.
What if I don’t have fresh spinach?
You can absolutely use frozen chopped spinach; just make sure to thaw it completely and squeeze out all the excess moisture before mixing it into the filling. This prevents the shells from becoming watery.
Is there a way to make this recipe vegan?
Yes! Use vegan ricotta and mozzarella alternatives, skip the egg or replace it with a chia or flaxseed egg, and check that your marinara sauce is free of animal products. The flavors will still be rich and satisfying.
Can I add meat to this recipe?
If you want a heartier version, cooked ground beef, sausage, or turkey can be stirred into the marinara sauce before filling the shells. This adds a savory depth without changing the essentials of the recipe.
How long does it take to cook stuffed shells from frozen?
When baking from frozen, increase the covered baking time to about 50-55 minutes and then uncover for another 10-15 minutes to get a bubbly, golden top. Just make sure the internal temperature reaches a safe, hot temperature throughout.
Final Thoughts
There’s something so joyful about making and sharing this Stuffed Shells with Ricotta, Spinach, and Marinara Recipe. It’s a classic that never fails to impress and satisfy, whether you’re cooking for family, friends, or just treating yourself. Give it a try — once you do, it’s bound to become a beloved staple in your home, just like it is in mine!
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Stuffed Shells with Ricotta, Spinach, and Marinara Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Delicious Italian-American baked stuffed shells filled with a creamy ricotta and spinach mixture, topped with marinara sauce and melted mozzarella cheese. Perfect for a comforting vegetarian main course that’s easy to prepare and family-friendly.
Ingredients
Pasta and Sauce
- 20 jumbo pasta shells
- 3 cups marinara sauce
Cheese Filling
- 15 oz ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, chopped (optional)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Pasta Shells: Cook the jumbo pasta shells in boiling water according to package instructions until al dente. Drain and rinse them under cold water to stop the cooking process and make them easier to handle.
- Make Cheese Filling: In a large bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, chopped spinach (if using), Italian seasoning, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Assemble the Dish: Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish. Stuff each cooked shell with the cheese mixture and place them open side up in the dish in a single layer.
- Add Sauce and Cheese Topping: Pour the remaining marinara sauce over the arranged shells and sprinkle with the remaining ½ cup of shredded mozzarella cheese for a golden topping.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the filling to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes until the sauce is bubbly and the cheese is lightly golden and melted.
- Rest and Serve: Let the stuffed shells rest for 5 minutes outside the oven before serving, allowing them to set for easier plating and enhanced flavor.
Notes
- For a heartier version, add cooked ground beef or sausage to the marinara sauce before assembling.
- This dish can be prepared ahead of time and stored in the refrigerator or freezer before baking for convenience.
- Using fresh spinach adds a nutritious touch, but it is optional and can be omitted.
- Make sure to handle the pasta shells gently to prevent tearing during stuffing.
