Spinach and Ricotta Stuffed Shells with Creamy Marinara Sauce

Introduction

Spinach and Ricotta Stuffed Shells with Creamy Marinara Sauce is a dish that beautifully combines comfort and elegance. Tender pasta shells are generously filled with a creamy mixture of ricotta cheese, spinach, Parmesan, and herbs, then baked in a luscious marinara sauce topped with gooey mozzarella. The result is a hearty, flavorful, and visually impressive meal that satisfies both vegetarians and meat-lovers alike.

This Italian-inspired classic is the perfect dish for family dinners, potlucks, or entertaining guests. It can be prepared ahead of time, making it a stress-free yet indulgent choice for busy evenings.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between creamy and savory. The ricotta filling is light and fluffy, while the spinach adds freshness and nutrients. Nestling them in rich marinara sauce makes every bite comforting, while the melted mozzarella on top provides that irresistible cheesy pull.

Another reason I adore it is its versatility. It can be made vegetarian-friendly, adapted with different sauces or fillings, and scaled up to feed a crowd. It’s also freezer-friendly, which makes it a great meal-prep option.

Why It’s a Must-Try Dish

• Family-friendly: Even picky eaters usually love the cheesy, saucy goodness.
• Restaurant-quality at home: Looks and tastes gourmet with minimal effort.
• Make-ahead convenience: Perfect for weeknights or hosting.
• Customizable: Add meat, different cheeses, or alternative veggies.
• Comfort food: A warm, baked pasta dish that’s cozy and satisfying.

Recipe Details

• Preparation Time: 25 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour
• Servings: 6 (about 3–4 shells per person)
• Calories per Serving: ~420 kcal
• Course: Main Course
• Cuisine: Italian-American

Ingredients

For the Filling:

• 20 jumbo pasta shells (plus a few extra in case of breakage)
• 2 cups ricotta cheese
• 1 cup fresh spinach, finely chopped (or ½ cup frozen spinach, thawed and drained)
• ½ cup Parmesan cheese, grated
• 1 large egg
• 1 teaspoon garlic powder (or 1 clove fresh garlic, minced)
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste

For the Sauce and Topping:

• 3 cups marinara sauce (store-bought or homemade)
• ½ cup heavy cream (to make it creamy)
• 1 ½ cups shredded mozzarella cheese
• 2 tablespoons fresh basil, chopped (optional, for garnish)

Step-by-Step Preparation Method

Step 1: Cook the Pasta

1. Preheat oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil.
3. Cook jumbo shells until al dente (about 9–10 minutes). Drain and let cool slightly.

Step 2: Make the Filling

1. In a large mixing bowl, combine ricotta cheese, chopped spinach, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
2. Mix until smooth and creamy.

Step 3: Prepare the Sauce

1. In another bowl, combine marinara sauce with heavy cream. Stir until blended.
2. Spread about 1 cup of the creamy marinara sauce over the bottom of a 9×13-inch baking dish.

Step 4: Stuff the Shells

1. Using a spoon or piping bag, carefully fill each shell with the ricotta-spinach mixture.
2. Arrange stuffed shells in the baking dish, open side up.

Step 5: Assemble the Dish

1. Pour the remaining creamy marinara sauce over the shells.
2. Sprinkle shredded mozzarella evenly on top.

Step 6: Bake

1. Cover dish loosely with foil and bake for 20 minutes.
2. Remove foil and bake another 10–15 minutes, until cheese is bubbly and golden.

Step 7: Rest and Serve

1. Let cool for 5 minutes before serving.
2. Garnish with fresh basil.

How to Serve

• Serve hot with garlic bread or a fresh green salad.
• Pair with a glass of Chianti or another light red wine.
• Perfect as a stand-alone vegetarian main course.

Recipe Tips

• Don’t overcook the shells—they should be firm enough to hold filling without tearing.
• Drain spinach well to avoid watery filling.
• Use a piping bag or ziplock bag for easy, mess-free stuffing.
• Cover with foil during the first bake to keep the shells moist.

Variations

• Meat Lover’s Version: Add cooked ground beef, sausage, or chicken to the filling.
• Different Cheese Blend: Mix ricotta with goat cheese or cream cheese for a tangy twist.
• Veggie Boost: Add finely chopped zucchini, mushrooms, or roasted peppers to the filling.
• Spicy Kick: Add crushed red pepper flakes or spicy marinara sauce.
• Pesto Marinara: Mix pesto with the marinara for an herby flavor boost.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in oven at 350°F until warmed through.
• Freezing (Unbaked): Assemble stuffed shells, cover tightly, and freeze for up to 3 months. Bake straight from frozen at 375°F, adding 15–20 extra minutes.
• Freezing (Baked): Cool completely, wrap tightly, and freeze up to 2 months. Reheat covered in oven until hot.

Special Equipment Needed

• Large pot (for boiling pasta)
• 9×13-inch baking dish
• Mixing bowls
• Spoon or piping bag (for stuffing shells)
• Aluminum foil

Conclusion

Spinach and Ricotta Stuffed Shells with Creamy Marinara Sauce is a comforting, versatile, and satisfying dish that brings Italian-inspired flavors right to your table. The rich ricotta filling, tender shells, creamy marinara, and melty cheese create a harmony of flavors and textures that feel both indulgent and wholesome.

Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to impress. It’s easy to make, can be prepped ahead of time, and freezes beautifully. A true must-try recipe for pasta lovers!

Print Recipe

Spinach and Ricotta Stuffed Shells with Creamy Marinara Sauce

Author: admin Cuisine: Italian-American Courses: Dinner

Difficulty: Beginner Prep Time 25 mins Cook Time 35 mins Total Time 1 hr

Servings: 6 Calories: 420kcal

Description

Spinach and Ricotta Stuffed Shells with Creamy Marinara Sauce is a dish that beautifully combines comfort and elegance. Tender pasta shells are generously filled with a creamy mixture of ricotta cheese, spinach, Parmesan, and herbs, then baked in a luscious marinara sauce topped with gooey mozzarella.

Ingredients

Scale

1/2x 1x 2x 3x

For the Filling:

• 20 jumbo pasta shells (plus a few extra in case of breakage)
• 2 cups ricotta cheese
• 1 cup fresh spinach, finely chopped (or ½ cup frozen spinach, thawed and drained)
• ½ cup Parmesan cheese, grated
• 1 large egg
• 1 teaspoon garlic powder (or 1 clove fresh garlic, minced)
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste

For the Sauce and Topping:

• 3 cups marinara sauce (store-bought or homemade)
• ½ cup heavy cream (to make it creamy)
• 1 ½ cups shredded mozzarella cheese
• 2 tablespoons fresh basil, chopped (optional, for garnish)

Instructions

1. Step 1: Cook the Pasta: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook jumbo shells until al dente (about 9–10 minutes). Drain and let cool slightly.
2. Step 2: Make the Filling: In a large mixing bowl, combine ricotta cheese, chopped spinach, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth and creamy.
3. Step 3: Prepare the Sauce: In another bowl, combine marinara sauce with heavy cream. Stir until blended. Spread about 1 cup of the creamy marinara sauce over the bottom of a 9x13-inch baking dish.
4. Step 4: Stuff the Shells: Using a spoon or piping bag, carefully fill each shell with the ricotta-spinach mixture. Arrange stuffed shells in the baking dish, open side up.
5. Step 5: Assemble the Dish: Pour the remaining creamy marinara sauce over the shells. Sprinkle shredded mozzarella evenly on top.
6. Step 6: Bake: Cover dish loosely with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until cheese is bubbly and golden.
7. Step 7: Rest and Serve: Let cool for 5 minutes before serving. Garnish with fresh basil.

Keywords: Spinach and Ricotta Stuffed Shells with Creamy Marinara Sauce