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 jumbo pasta shells; 2 cups fresh spinach, chopped; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1/2 cup shredded mozzarella cheese; 1 egg; 1 teaspoon nutmeg; Salt and pepper to taste; 2 cups marinara sauce; 1/2 teaspoon Italian seasoning; 1 tablespoon olive oil

Highlighted under: Comfort Kitchen Staples

I absolutely love making Creamy Spinach and Ricotta Stuffed Shells for family gatherings or cozy dinners at home. The combination of creamy ricotta, fresh spinach, and a hint of nutmeg creates a filling that’s simply irresistible. Each bite is like a warm hug, perfect for everyone, including those who might be hesitant about vegetables. Plus, the shells are surprisingly easy to prepare, and they always impress my guests. I can't wait to share this recipe with you so you can enjoy this delicious comfort food yourself!

Created by

Phoebe Drake

Last updated on 2026-02-07T18:17:35.892Z

While creating this dish, I experimented with different herbs and spices to elevate the flavors. After several attempts, I discovered that a pinch of nutmeg really brings out the creaminess of the ricotta and enhances the spinach perfectly. Making these stuffed shells can be a fun activity to share. I like to have my family help fill them, creating wonderful memories in the kitchen.

This recipe was born from a desire to make something comforting yet a bit healthier. By using fresh spinach and whole-grain pasta shells, I feel good serving this dish. The balance between the ricotta's creaminess and the spinach's earthiness is exceptional, and it truly showcases how vegetables can shine. I hope it resonates with you as it does with me.

Why You Will Love This Recipe
Rich and creamy filling that delights the taste buds
Simple to make yet impressive for gatherings
A comforting dish that combines freshness with heartiness

Understanding the Key Ingredients

The primary components of these creamy stuffed shells are the ricotta, fresh spinach, and mozzarella. Ricotta cheese provides a rich and creamy texture, making every bite delightfully satisfying. When selecting ricotta, aim for a whole milk variety for optimal creaminess. Additionally, fresh spinach not only adds vibrant color but also a subtle earthiness that balances the dish. If you don't have fresh spinach, you can use frozen spinach; just ensure it's thoroughly drained to avoid excess moisture in your filling.

Parmesan cheese contributes a sharp, savory note that elevates the flavor profile of the filling. I recommend using freshly grated Parmesan for the best taste, as pre-grated varieties often contain anti-caking agents that can dull the flavor. The hint of nutmeg is essential, as it adds warmth and richness, complementing the flavors without overpowering them. If you're hesitant about nutmeg, start with a smaller amount and adjust to your preference.

Perfecting the Baking Process

Baking the stuffed shells requires careful attention to temperature and time. Preheating your oven to 375°F (190°C) ensures that the shells heat through evenly. When covered with aluminum foil, the steam helps keep the shells moist; however, removing the foil for the last ten minutes allows the cheese on top to become golden and bubbly. You'll know when it’s done when the edges are slightly crisp and the sauce is bubbling actively.

If you like a deeper flavor, consider adding a layer of sautéed onions or garlic to the marinara sauce before simmering. This step can enhance the taste significantly. Keep an eye on the sauce—the goal is to reduce it slightly while it simmers so that it clings to the shells without being too watery. If your sauce seems too thin, you can let it reduce for an extra few minutes or add a splash of tomato paste to thicken it.

Ingredients

Gather the following ingredients to make this delightful dish:

For the Stuffed Shells

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

For the Sauce

2 cups marinara sauce
1/2 teaspoon Italian seasoning
1 tablespoon olive oil

Ensure all ingredients are ready before starting to cook for a smooth preparation!

Instructions

Follow these steps for a delicious stuffed shell experience:

Cook the Pasta

In a large pot, bring salted water to a boil. Add jumbo pasta shells and cook them for about 10 minutes, until al dente. Drain and set aside to cool.

Prepare the Filling

In a large bowl, combine chopped spinach, ricotta cheese, Parmesan cheese, 1/4 cup mozzarella cheese, egg, nutmeg, salt, and pepper. Mix well until fully combined.

Fill the Shells

Preheat your oven to 375°F (190°C). Take each pasta shell and fill it generously with the spinach and ricotta mixture. Place stuffed shells in a baking dish.

Make the Sauce

In a saucepan, heat olive oil, and add marinara sauce along with Italian seasoning. Bring to a simmer for about 5 minutes.

Combine and Bake

Pour the marinara sauce over the stuffed shells in the baking dish. Sprinkle the remaining mozzarella cheese on top. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until bubbly and golden.

Serve warm and enjoy the creamy deliciousness!

Pro Tips

For added flavor, try mixing in some sautéed garlic or crushed red pepper flakes into the filling. If you prefer a vegetarian sauce, you can make your own using fresh tomatoes, garlic, and herbs.

Make-Ahead and Storage Tips

These stuffed shells can be prepared ahead of time, making them a fantastic option for busy weeknights. You can assemble the dish and refrigerate it for up to 24 hours before baking. Just make sure to cover it tightly with foil to prevent drying out. If you need to make it even further in advance, consider freezing the assembled shells before baking. Lay a sheet of parchment paper under the shells to prevent sticking during freezing, then wrap tightly in plastic wrap and aluminum foil.

When ready to bake frozen shells, you can either thaw them in the refrigerator overnight or bake them straight from the freezer. If baking from frozen, add an additional 15-20 minutes to the baking time, covered, to ensure they heat completely through. This flexibility allows for great meal prep without sacrificing flavor.

Serving Suggestions

Serve these creamy stuffed shells with a simple side salad dressed in a light vinaigrette. The acidity of the dressing will cut through the richness of the filling, creating a balanced meal. Additionally, a sprinkle of fresh herbs like basil or parsley before serving enhances both the presentation and flavor. I often serve garlic bread on the side, perfect for scooping up the extra sauce.

For a twist, consider adding cooked Italian sausage or ground turkey to the filling for added protein. Just be sure to cook and cool the meat before mixing it in with the other filling ingredients. This adaptable dish can cater to various dietary preferences, accommodating both vegetarians and meat-lovers alike while still providing that comforting, creamy texture everyone will enjoy.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, you can prepare the stuffed shells and refrigerate them in the sauce for up to a day. Just bake them before serving.

→ Can I freeze the stuffed shells?

Absolutely! Once prepared, place the stuffed shells in a baking dish, cover tightly with foil, and freeze for up to 3 months.

→ What sides would pair well with this dish?

A simple side salad or garlic bread complements the flavors beautifully.

→ Can I use different cheeses?

Yes! Feel free to mix in cheeses like feta or mozzarella for a different flavor profile.