Creamy Spinach Ricotta Stuffed Shells – Best Easy Dinner Recipe

Name: Creamy Spinach Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 12 ounces jumbo pasta shells; 15 ounces ricotta cheese; 10 ounces frozen spinach, thawed and drained; 2 cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; 1 large egg; 3 cups marinara sauce; 1 teaspoon garlic powder; Salt and black pepper to taste

Posted on October 24, 2025

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Let me tell you a little secret: stuffed shells are my ultimate go-to dinner when I need something comforting but still impressive. And these Creamy Spinach Ricotta Stuffed Shells? They’re basically like a warm hug disguised as food.

I first made this recipe on a chaotic Monday when my fridge was down to spinach, ricotta, and a box of jumbo pasta shells I’d forgotten about. I threw them together, crossed my fingers, and hoped for the best. Spoiler alert—it was love at first bite.

This dish has become a staple in my house. Whether it’s a casual dinner at home or I’m feeding a crowd, I know I can pull this off without breaking a sweat. It’s creamy, cheesy, packed with flavor, and just happens to be vegetarian!

Why You’ll Love This Recipe

Let me count the ways this recipe wins every time:

Quick to Make: Prep takes about 20 minutes, and the oven does the rest. Perfect for busy weeknights.
Comfort Food Classic: Cheesy, creamy, and full of Italian flavors—what’s not to love?
Vegetarian-Friendly: No meat needed! Spinach and ricotta are the stars of the show here.
Kid-Approved: Even picky eaters devour this (and they don’t even realize they’re eating spinach!).
Perfect for Leftovers: It reheats beautifully, making it ideal for meal prepping or next-day lunches.

This recipe has all the comforting flavors you love in Italian cuisine, minus the hassle. Trust me, once you try it, you’ll be adding it to your weekly rotation!

What Ingredients You’ll Need

Here’s the best part: you probably have most of these ingredients in your kitchen already. Let’s break them down:

Jumbo pasta shells (12 ounces) – The star of the show! These oversized shells are perfect for stuffing.
Ricotta cheese (15 ounces) – Creamy and mild, this is what makes the filling rich and satisfying.
Frozen spinach (10 ounces, thawed and drained) – Easy and convenient, but you can also use fresh spinach if you prefer.
Shredded mozzarella cheese (2 cups) – For that gooey, stretchy cheese pull everyone loves.
Grated Parmesan cheese (½ cup) – Adds the perfect salty, nutty flavor to the filling.
Egg (1 large) – Helps bind the filling together so it doesn’t spill out of the shells.
Marinara sauce (3 cups) – Use your favorite jarred sauce or make your own for extra flavor points.
Garlic powder (1 teaspoon) – Because garlic makes everything better.
Salt and black pepper – To season the filling just right.

Optional Add-Ins: Want to take things up a notch? You can mix in some chopped fresh basil, red pepper flakes for heat, or even some finely diced mushrooms for extra umami.

Equipment Needed

You don’t need anything fancy to make these stuffed shells. Here’s what you’ll need:

Large pot: For boiling the pasta shells.
Mixing bowls: One large bowl will do for mixing the filling.
9×13-inch baking dish: This is the perfect size for layering the shells and sauce.
Spatula or spoon: To mix and stuff the shells with ease.
Aluminum foil: Helps keep the shells moist while baking.

That’s it! No fancy tools required, just your love of cooking and some basic kitchen staples.

How to Make It: Step-by-Step

Alright, ready to dive in? Here’s how to make Creamy Spinach Ricotta Stuffed Shells from start to finish:

Cook the pasta shells: Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package instructions, then drain and rinse under cold water to stop the cooking. Set them aside.
Make the filling: In a large bowl, mix the ricotta cheese, thawed and drained spinach, 1 cup of shredded mozzarella, grated Parmesan, egg, garlic powder, salt, and pepper. Stir until fully combined. The mixture should be thick and creamy.
Stuff the shells: Using a spoon (or your hands—no judgment here!), fill each shell with the spinach ricotta mixture. You want them generously stuffed but not bursting.
Layer the dish: Spread 1½ cups of marinara sauce on the bottom of your 9×13-inch baking dish. Arrange the stuffed shells on top, open side up.
Add sauce and cheese: Pour the remaining marinara sauce over the shells, making sure they’re evenly coated. Sprinkle the remaining 1 cup of shredded mozzarella on top.
Bake: Cover the dish with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve: Let the dish cool for 5 minutes, then serve warm. Garnish with fresh basil or extra Parmesan if desired.

And there you have it—easy, cheesy perfection!

My Best Tips & Techniques

Here’s what I’ve learned after making this recipe more times than I can count:

Don’t overcook the shells: They should be just al dente, so they hold their shape while baking.
Drain spinach well: If there’s too much liquid, your filling will be watery. Press the thawed spinach with paper towels to remove excess moisture.
Taste as you go: Before stuffing the shells, taste the filling to make sure the seasoning is spot on. Add more garlic powder, salt, or pepper if needed.
Use parchment paper: If you’re worried about sticking, line your baking dish with parchment paper before spreading the sauce.
Double the recipe: This dish freezes beautifully, so make an extra batch to freeze for future dinners.

These little tips will take your stuffed shells from good to absolutely unforgettable!

Ways to Mix It Up

Want to make this recipe your own? Here are some fun variations I’ve tried:

Add mushrooms: Sauté finely diced mushrooms and mix them into the filling for extra umami.
Go spicy: Add a pinch of red pepper flakes to the marinara sauce or the filling for a little heat.
Use different greens: Swap spinach for kale, Swiss chard, or even arugula for a slightly different flavor.
Make it cheesy: Add more cheese! Try mixing shredded provolone or fontina into the filling.
Vegan version: Use tofu ricotta and vegan mozzarella for a dairy-free option.

The possibilities are endless—get creative and have fun experimenting!

Serving Ideas & Storage

How to serve:

Pair with a simple green salad or garlic bread for a complete meal.
Garnish with fresh basil, parsley, or a drizzle of olive oil for an elegant touch.
Serve family-style right from the baking dish for a cozy, informal vibe.

Storage tips:

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven until warmed through.
Freezer: Freeze stuffed shells before baking. Arrange them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake straight from frozen—just add 10-15 minutes to the cooking time.
Single servings: Wrap individual shells for grab-and-go meals or lunches.

Pro tip: If you have leftovers that are a little dry, drizzle extra marinara sauce on top before reheating!

Nutritional Info & Health Benefits

Here’s the breakdown for one serving (about 3 stuffed shells):

Calories	320
Protein	15g
Carbs	35g
Fat	12g
Fiber	3g

This recipe is packed with protein from the ricotta and spinach, making it surprisingly filling for a vegetarian dish. Plus, spinach adds a boost of vitamins like iron and vitamin K. It’s indulgent but still has some solid nutritional perks!

Final Thoughts

So that’s my recipe for Creamy Spinach Ricotta Stuffed Shells. It’s easy, comforting, and always a hit in my house.

If you make this, I’d love to hear how it turns out! Leave a comment below or tag me on Instagram @yourhandle—I seriously love seeing your creations.

Whether you’re feeding a crowd or just treating yourself, this recipe is guaranteed to impress. Happy cooking!

FAQs

Q: Can I use fresh spinach instead of frozen?

A: Absolutely! Use about 4 cups of fresh spinach, sauté it quickly to wilt, then chop and drain any excess liquid before mixing it into the filling.

Q: What’s the best ricotta to use?

A: Full-fat ricotta is ideal for the creamiest filling, but part-skim works if you’re cutting back on fat. Just avoid low-fat ricotta—it’s too watery.

Q: Can I make this ahead of time?

A: Yes! You can assemble the dish up to a day ahead, cover it tightly, and refrigerate. Just bake it when you’re ready to serve.

Q: Can I use a different pasta shape?

A: If you can’t find jumbo shells, manicotti or cannelloni are great alternatives for stuffing!

Q: What’s the best way to reheat leftovers?

A: Reheat individual portions in the microwave for 1-2 minutes or in a 350°F oven for about 10-15 minutes. Add a little extra marinara sauce if needed to keep them moist.

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