How to Make the Perfect Spinach and Ricotta Stuffed Shells
Italian · Medium · 65 min · 6 servings
These spinach and ricotta stuffed pasta shells are filled with a creamy herbed cheese mixture and smothered in marinara sauce. They freeze exceptionally well before baking and make a stunning dinner straight from the freezer.
Why this recipe works
This Spinach and Ricotta Stuffed Shells recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 65 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 22g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 20 pieces jumbo pasta shells uncooked
- 2 cups ricotta cheese
- 2 cups frozen spinach thawed and squeezed dry
- 2 cups shredded mozzarella cheese divided
- 3 cups marinara sauce
- 1 teaspoon Italian seasoning
Step by step instructions
Step 1: Cook and Prepare the Shells
Boil the jumbo pasta shells in salted water for 2 minutes less than the package directions so they are slightly underdone. Drain, rinse with cold water, and lay them flat on a baking sheet so they do not stick together.
Step 2: Make the Filling
In a large bowl combine the ricotta cheese, thawed and squeezed dry spinach, 1 cup of mozzarella, Italian seasoning, salt, and pepper. Mix well until fully combined and smooth.
Step 3: Assemble the Dish
Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Stuff each pasta shell generously with the ricotta filling and arrange them in a single layer over the sauce. Pour the remaining marinara over the top and sprinkle with the remaining mozzarella.
Step 4: Freeze or Bake
To freeze, cover the dish tightly with plastic wrap and then foil. Freeze for up to 3 months. When ready to bake remove the plastic wrap, replace the foil, and bake frozen at 375 degrees for 60 to 70 minutes, removing foil for the last 15 minutes to brown the cheese.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ricotta cheese → cottage cheese blended smooth for a lighter option
- frozen spinach → fresh baby spinach wilted and drained
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overcooking the shells before stuffing which causes them to tear and fall apart during assembly
- Not squeezing the spinach dry enough which makes the filling watery and ruins the texture
Nutrition facts
Per serving: 390 calories, 22g protein, 42g carbs, 16g fat, 4g fiber.
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