Creamy Spinach And Ricotta Stuffed Shells

Name: Creamy Spinach And Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 12-16 jumbo pasta shells; 1 cup ricotta cheese; 2 cups fresh spinach, chopped; 1/2 cup grated Parmesan cheese; 1/2 teaspoon nutmeg; Salt and pepper to taste; 2 cups marinara sauce; 1 cup shredded mozzarella cheese

Highlighted under: Wholesome Healthy Meals Recipes

I absolutely love making Creamy Spinach and Ricotta Stuffed Shells for a comforting dinner. The combination of tender pasta shells filled with rich, creamy ricotta and fresh spinach is both satisfying and delicious. What I enjoy most is how easy it is to prepare, making it perfect for weeknight meals or special gatherings. With just a few simple ingredients, I can create a dish that feels indulgent and celebratory without spending all day in the kitchen.

Created by

Lavinia Moore

Last updated on 2026-02-08T00:41:35.990Z

When I first learned to make Creamy Spinach and Ricotta Stuffed Shells, I was surprised at how the flavors melded together. I started by sautéing fresh spinach until it wilted, then mixed it with creamy ricotta and a hint of nutmeg for extra warmth. This harmonious blend quickly became a family favorite.

The beauty of this recipe lies in its adaptability. I often add shredded mozzarella into the mix for a more cheesy filling, and the result is always a hit. Making sure not to overstuff the shells is a key detail; this ensures every bite is perfectly balanced and creamy!

Why You'll Love This Recipe
Rich spinach flavor balanced with creamy ricotta
Quick to prepare and perfect for weeknight dinners
Easily customizable with your favorite cheeses

Creating the Perfect Filling

The heart of this dish lies in the filling that combines ricotta and spinach. When mixing the ricotta cheese, ensure it’s at room temperature for a smoother texture; cold ricotta can lead to clumping. Adding freshly chopped spinach not only brings vibrant color but also enriches the flavor profile. To enhance the filling, I often add a squeeze of lemon for brightness or a pinch of garlic powder for warmth and depth. Adjust the nutmeg to your taste, as it can elevate the creamy texture of the filling remarkably.

For a lighter filling option, consider using part-skim ricotta instead of full-fat. It will still provide a creamy consistency but with less fat. If you want a bit of a kick, add some crushed red pepper flakes to the filling. This gives the dish a subtle spice that contrasts beautifully with the creaminess of the cheese and the sweetness of the marinara. Always taste the filling before stuffing the shells, as this is your opportunity to adjust seasoning.

Assembling and Baking Techniques

When assembling your dish, it's essential to use a baking dish that holds the sauce well to prevent the shells from drying out. A 9x13 inch dish is ideal, as it allows enough space for the sauce and cheese to bubble around the stuffed shells. Spread a thin layer of marinara sauce first; this not only prevents sticking but keeps the shells moist during baking. I recommend using homemade marinara if you have it, as the freshness complements the creamy filling wonderfully.

As for baking, ensure you cover the dish with foil during the first stage to trap steam, making the shells tender. After 20 minutes, removing the foil allows the cheese to melt and brown, creating that gooey, golden topping we all love. Keep an eye on the last 10 minutes; if the cheese starts to brown too quickly, reduce the oven temperature slightly. Perfectly baked stuffed shells should be bubbling, with the cheese melted and just beginning to show golden edges.

Ingredients

For the stuffed shells

12-16 jumbo pasta shells
1 cup ricotta cheese
2 cups fresh spinach, chopped
1/2 cup grated Parmesan cheese
1/2 teaspoon nutmeg
Salt and pepper to taste

For the sauce

2 cups marinara sauce
1 cup shredded mozzarella cheese

Make sure to have all your ingredients prepped before you start cooking!

Steps

Prepare the pasta shells

Cook the jumbo pasta shells in salted boiling water according to package instructions. Drain and set aside.

Make the filling

In a large bowl, combine ricotta cheese, chopped spinach, grated Parmesan, nutmeg, salt, and pepper. Mix well to create a creamy filling.

Stuff the shells

Using a spoon, fill each pasta shell with the ricotta and spinach mixture until just full.

Assemble the dish

Spread half of the marinara sauce on the bottom of a baking dish. Arrange the stuffed shells on top and cover with the remaining sauce.

Add cheese and bake

Sprinkle shredded mozzarella over the top. Cover with foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.

Allow to cool for a few minutes before serving; this helps the flavors to settle.

Pro Tips

For a spicier kick, add red pepper flakes to the filling or sauce. You can also substitute the spinach for kale or any greens you have on hand.

Make-Ahead and Storage Tips

If you’d like to prepare this dish in advance, the filling can be made and stored in the refrigerator for up to two days. Assemble the stuffed shells in the baking dish with sauce, cover tightly with plastic wrap, and refrigerate. When ready to bake, simply allow it to come to room temperature for about 30 minutes, then bake as directed. This helps with even cooking and prevents the shells from turning gummy.

Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 20 minutes, adding a splash of marinara sauce on top to keep the shells moist. Microwaving is another option for quick reheating, but be careful not to overcook, as this can dry out the pasta.

Variations and Serving Suggestions

Feel free to customize the stuffing by adding other ingredients you enjoy. Artichoke hearts, sun-dried tomatoes, or even shredded chicken can be delicious additions. If you prefer a green twist, try substituting kale for spinach, ensuring it’s sautéed first for optimal texture. This flexibility lets you tailor the dish to your preferences or dietary needs.

As for serving, these stuffed shells work beautifully alongside a fresh green salad or garlic bread. Pairing them with a light white wine can enhance the overall dining experience. For an extra touch, garnish the finished dish with freshly grated Parmesan or chopped basil before serving—adding color and flavor completes this comforting meal beautifully.

Questions About Recipes

→ Can I prepare this dish in advance?

Absolutely! You can prepare the stuffed shells a day in advance and keep them in the refrigerator before baking.

→ What can I use instead of ricotta?

Cream cheese or cottage cheese can be used as alternatives for ricotta cheese.

→ Is it possible to freeze this dish?

Yes, you can freeze the stuffed shells before baking. Just make sure to thaw them in the refrigerator overnight before putting them in the oven.

→ Can I add meat to the filling?

Certainly! Adding cooked ground beef or turkey to the filling can enhance the flavor and richness of the dish.