Cheesy Ricotta and Spinach Stuffed Shells
Deliciously cheesy and loaded with fresh spinach, these stuffed shells are a quick, protein-rich dinner option. Perfect for weeknight meals or meal prep, they combine ricotta, mozzarella, and Parmesan with hearty pasta shells and savory marinara sauce for a family-friendly, nutrient-packed dish.
Equipment
- 9x13 inch baking dish
- Large Pot (for boiling pasta)
- Medium Skillet
- Mixing Bowl
- Spoon for filling shells
Ingredients
- 20 –25 jumbo pasta shells
- 1½ Tbsp olive oil
- 2 cloves garlic minced
- 1 ¼ cup 24 oz. marinara sauce
- 16 oz Italian sausage optional
- 15 oz whole milk ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan plus extra for topping
- 1 large egg
- 1 tsp onion powder
- 1 Tbsp fresh basil chopped
- 4 cups fresh baby spinach chopped and patted dry
- Salt and pepper to taste
Instructions
- Preheat and Prepare the Baking Dish: Preheat your oven to 375°F (190°C) so it’s ready by the time your shells are stuffed. Lightly grease a 9×13 inch baking dish or spread a thin layer (about ½ cup) of marinara sauce across the bottom. This prevents the shells from sticking while baking and adds extra flavor to the base.
- Cook the Jumbo Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook until they are al dente—tender but still slightly firm to the bite, usually around 8–9 minutes. Avoid overcooking, as the shells will continue to soften in the oven. Drain carefully and lay the shells out on a sheet of parchment paper or a lightly greased tray so they don’t stick together as they cool.Tip: Always boil a few extra shells since some may tear during cooking.
- Optional Protein Boost (Cooking the Sausage): If you’re including Italian sausage, heat a medium skillet over medium-high heat. Remove the sausage from its casing if needed, then cook until browned and fully cooked through, breaking it into crumbles with a spatula.Transfer the cooked sausage to a bowl and set aside to cool slightly.
- Sauté the Garlic and Spinach: In the same skillet, heat 1½ tablespoons olive oil over medium heat. Add the minced garlic and stir for about 30 seconds until fragrant but not browned. Quickly add the chopped spinach, stirring frequently. Cook for 2–3 minutes until the spinach wilts, turns a vibrant green, and any excess liquid evaporates. Remove from heat and let it cool slightly before mixing with the cheeses.Important: Pat spinach dry before adding it to the pan, as excess water can cause oil to splatter.
- Mix the Creamy Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, cooled spinach mixture, one beaten egg, mozzarella, Parmesan, fresh basil, onion powder, and a pinch of salt and black pepper. Stir until everything is evenly incorporated into a creamy, flavorful filling. The mixture should be thick enough to scoop easily but smooth enough to spread inside the shells.If you’re using Italian sausage, you’ll layer it separately, so keep it aside.
- Stuff the Pasta Shells: Using a spoon (or a piping bag for ease), fill each shell with a heaping tablespoon of the ricotta-spinach mixture. If including sausage, place a small spoonful of sausage into each shell first, then cover with the cheese mixture. Arrange the filled shells snugly in the prepared baking dish on top of the marinara base.
- Add Sauce and Bake Covered: Pour the remaining marinara sauce evenly over the stuffed shells, making sure each one is lightly covered to stay moist while baking. Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes to allow the filling to heat through and the flavors to meld together.
- Melt the Cheese Topping: After 25 minutes, carefully remove the foil. Sprinkle extra shredded mozzarella over the shells for a gooey, golden topping. Return the dish to the oven, uncovered, and bake for another 5–10 minutes until the cheese melts beautifully and begins to bubble.
- Serve and Garnish: Remove the baking dish from the oven and let it rest for about 5 minutes before serving. This helps the filling firm up slightly and makes serving easier. Sprinkle with additional Parmesan cheese and fresh basil, if desired, for a final touch of flavor and freshness.
- Enjoy: Serve warm with a crisp side salad, garlic bread, or roasted vegetables for a balanced, comforting meal. Leftovers can be refrigerated for up to 3–4 days and reheated in the oven or microwave, making this recipe great for meal prep.
Notes
- Extra Shells: Boil a few more shells than the recipe calls for to account for tearing or breakage during cooking.
- Spinach Prep: Pat spinach dry before sautéing to avoid excess water in the pan, which can affect texture and flavor.
- Cheese Options: Feel free to mix in part-skim ricotta or low-fat mozzarella for a lighter version without compromising creaminess.
- Meat Alternatives: Swap Italian sausage for ground turkey or leave it out entirely for a vegetarian version.
- Make Ahead: Shells can be stuffed and stored in the baking dish, covered, in the fridge for up to a day before baking.
