I created Spinach and Ricotta Pasta Shells with pillowy shells stuffed with lemon scented ricotta, folded spinach, a bright tomato sauce, and one unexpected pantry ingredient that adds a surprising twist.

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I get weirdly excited about this version of stuffed shells, maybe because the ricotta cheese is creamy but not cloying, and the marinara sauce keeps everything bright. I wanted something that felt a little clever, not just the same old casserole, so I layered flavors that surprise you with each forkful.

It reads like Spinach And Ricotta Pasta Shells, but there’s a twist that makes you want to pause and taste again, and it’s totally at home on an Italian Dishes Vegetarian menu. Try it and you’ll see what I mean, you might even mess with the seasonings.

Ingredients

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Spinach: packed with fiber iron and vitamins, adds mild earthy freshness to filling.
Ricotta cheese: creamy high in protein and calcium keeps shells rich and soft.
Marinara sauce: tomato based gives acidity sweetness and umami to balance cheese.
Mozzarella: melty stretchiness and mild flavor it adds fat and gooey texture.
Parmesan: salty nutty boost of umami small amount goes a long way.
Garlic: sharp aromatic bite that brightens the whole dish when cooked.
Olive oil: healthy fats that help flavors bloom gives subtle fruity note.

Ingredient Quantities

about 20 to 24 jumbo pasta shells

24 ounces marinara sauce

15 ounce container ricotta cheese

10 ounces frozen spinach or 5 to 6 cups fresh spinach

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 large egg

2 cloves garlic

1 teaspoon dried Italian seasoning

1 teaspoon kosher salt

1/2 teaspoon black pepper

pinch ground nutmeg (optional)

2 tablespoons fresh parsley or basil

2 tablespoons olive oil

red pepper flakes, to taste (optional)

How to Make this

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1. Preheat oven to 375°F and spray or lightly oil a 9×13 inch baking dish, spread about 1 cup of the marinara on the bottom so shells wont stick.

2. Bring a large pot of salted water to a boil and cook 20 to 24 jumbo shells according to package directions until just al dente, stir so they dont stick. Drain, drizzle about 1 tablespoon olive oil over them and set aside to cool enough to handle.

3. If using frozen spinach, thaw completely then squeeze out as much liquid as you can with your hands or a clean towel. If using fresh, heat 1 tablespoon olive oil in a skillet over medium, add 2 cloves minced garlic, add chopped spinach and cook until wilted, then cool and squeeze out excess water. You want the spinach dry so the filling wont be soggy.

4. In a large bowl combine 15 oz ricotta, 1 large egg, 1/2 cup grated Parmesan, 1 cup of the shredded mozzarella, 1 teaspoon dried Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, a pinch of nutmeg if using, 2 tablespoons chopped fresh parsley or basil, and a pinch of red pepper flakes if you like heat. Fold in the drained spinach, taste and adjust salt or pepper. If mixture feels too stiff add a spoonful of marinara or a splash of reserved pasta water.

5. Spoon the ricotta-spinach mixture into each shell. Use about 1 to 2 tablespoons per shell depending on size, press filling in gently so it stays put.

6. Arrange the filled shells seam side up in the baking dish over the marinara layer. When dish is full, pour the remaining marinara evenly over the shells to cover them mostly, this uses up the 24 ounces.

7. Sprinkle the rest of the 1 cup shredded mozzarella on top and any leftover Parmesan. Cover tightly with foil.

8. Bake covered for 25 minutes at 375°F until heated through and sauce is bubbling. Remove foil and bake another 5 to 10 minutes to brown the cheese, or put under the broiler for 1 to 2 minutes watching closely so it doesnt burn.

9. Let the pan rest 5 to 10 minutes so the sauce thickens, garnish with extra chopped parsley or basil and extra red pepper flakes if you want. Serve warm.

Equipment Needed

1. Oven and oven mitts (preheat to 375°F)

2. 9×13 inch baking dish, sprayed or lightly oiled

3. Large pot for boiling the shells

4. Colander to drain the pasta

5. Skillet for wilting fresh spinach or reheating frozen

6. Large mixing bowl and a spatula or wooden spoon for the ricotta filling

7. Measuring cups and spoons (tablespoon for the oil, cup for cheeses)

8. Small spoon or cookie scoop to stuff the shells, plus tongs or a slotted spoon to handle pasta

FAQ

Can I use fresh spinach instead of frozen?
A: Yes, 5 to 6 cups fresh wilts down to about the same as 10 oz frozen. Sauté it with the garlic and olive oil until it's wilted, then squeeze out as much liquid as you can in a clean towel or cheesecloth. If you don't get the water out, the filling will be watery.

Do I have to pre-cook the pasta shells?
A: Cook them til al dente, a little undercooked is better than over, so they don't fall apart when you stuff them. Rinse briefly in cool water so they don't stick, and lay them on a sheet pan while you fill.

How do I keep the filling from being runny?
A: Drain and squeeze the spinach super well, use the egg as a binder, and don't overdo watery ricotta brands. If it still seems loose mix in an extra 1/4 cup of Parmesan or a tablespoon of breadcrumbs.

Can I make this ahead or freeze it?
A: Yes. Assemble in the baking dish, cover tightly and refrigerate up to 24 hours. For freezing freeze uncovered on a tray until firm, then wrap the dish; bake from frozen but add about 20 to 30 minutes to the baking time, cover until bubbly then remove cover to brown.

What if I want to add meat or make it vegan?
A: To add meat, brown Italian sausage or ground beef, drain and fold into the filling or layer under the shells. To go vegan swap ricotta for a tofu-cashew blend or store bought vegan ricotta and use vegan mozzarella, but texture and flavor will change so season extra with salt, nutritional yeast and lemon.

Oven temp and bake time? Any tips for perfect melting?
A: Preheat to 375 F. Spread a thin layer of marinara in the dish, stuff shells, top with remaining sauce and mozzarella, cover with foil and bake 25 to 30 minutes until bubbly. Remove foil and bake another 5 minutes if you want browned cheese. If sauce looks dry add a splash of reserved pasta water before baking.

Stuffed Pasta Shells With Spinach & Ricotta Recipe Substitutions and Variations

Ricotta: cottage cheese blended smooth, mascarpone thinned with a splash of milk, or plain Greek yogurt for a tangier, slightly lower fat filling.
Spinach: swap frozen for fresh (same volume after wilting), or use chopped kale or Swiss chard, sautéed till soft and well squeezed to remove water.
Egg: use a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min) or 1/4 cup plain Greek yogurt to help bind the filling.
Mozzarella / Parmesan: mozzarella can be swapped with provolone, fontina, or Monterey Jack; Parmesan can be replaced with Pecorino Romano or nutritional yeast for a dairy free, cheesy note.

Pro Tips

1) Dry the spinach like crazy, otherwise the filling will be watery and the shells get soggy. Use a clean kitchen towel or lots of paper towels and really squeeze, or press in a fine mesh sieve, don’t be lazy about it.

2) Dont overcook the shells, they should still have a little bite so they dont fall apart when you fill them. Spread them out to cool so they stop steaming each other, and toss with a tiny bit of oil so they dont stick.

3) Taste and tweak the filling before stuffing, ricotta can be pretty bland. Add more salt, pepper, a pinch of nutmeg or a little lemon zest for brightness, and if it feels too stiff add a spoonful of sauce or a splash of reserved pasta water to make it creamy.

4) Make-ahead and freezing hacks: you can assemble the whole pan a day ahead and refrigerate, just add a few extra minutes to bake. For freezing, freeze the filled shells on a tray until firm, then pack and cover tightly, bake from frozen adding 15 to 25 minutes and keep an eye on the cheese when browning.

Stuffed Pasta Shells With Spinach & Ricotta Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

576

kcal

Equipment: 1. Oven and oven mitts (preheat to 375°F)