Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Comforting, cheesy, and packed with tender greens, these Spinach and Ricotta Stuffed Shells are the ultimate cozy vegetarian dinner. Nestled in rich marinara and baked to bubbling perfection, each pasta shell is filled with creamy ricotta, sautéed spinach, and a hint of nutmeg — making this dish both wholesome and indulgent.

Whether you’re serving a crowd or prepping meals for the week, this recipe is simple, family-friendly, and freezer-ready. It’s the perfect way to sneak extra vegetables into a meal without sacrificing flavor, and it’s a hit with both kids and adults alike.

Ingredients Overview

This classic Italian-American dish relies on a few simple components that come together into a flavorful, satisfying bake:

• Jumbo Pasta Shells: These large shells are designed to hold generous spoonfuls of creamy filling. Cook them al dente so they don’t fall apart during baking.

• Ricotta Cheese: Light, fluffy, and slightly sweet, ricotta is the creamy backbone of the filling. Whole milk ricotta adds richness, but part-skim works well for a lighter option.

• Spinach: Fresh or frozen spinach works. It adds earthiness and balances the richness of the cheese. Be sure to squeeze out any excess moisture.

• Mozzarella Cheese: Shredded mozzarella melts beautifully on top for that gooey, bubbly finish.

• Parmesan Cheese: Sharp and salty, it brings depth and umami to the filling and topping.

• Egg: Helps bind the ricotta filling and gives it structure when baked.

• Garlic & Onion: Add aromatic flavor to the spinach before mixing into the filling.

• Marinara Sauce: Use a good-quality jarred sauce or homemade. A well-seasoned, slightly chunky tomato sauce balances the richness of the cheese.

• Seasonings:

  • Salt & pepper for balance

  • Nutmeg for a warm, subtle undertone

  • Dried Italian herbs or fresh basil for added flavor

Ingredient Variations & Substitutions

• Gluten-Free: Use gluten-free pasta shells if available.

• Dairy-Free: Try dairy-free ricotta and mozzarella alternatives.

• Add Protein: Mix in cooked lentils, ground plant-based meat, or chopped mushrooms for added substance.

• More Greens: Add chopped kale or Swiss chard along with spinach for extra nutrients.

Step-by-Step Instructions

1. Cook the Pasta Shells

Bring a large pot of salted water to a boil. Cook 20–24 jumbo pasta shells according to package instructions until al dente.

Drain and rinse under cold water to stop the cooking. Set aside on a parchment-lined tray to prevent sticking.

2. Sauté the Spinach

In a skillet over medium heat, warm 1 tbsp olive oil.

Add:

• ½ small onion, finely chopped

• 2 garlic cloves, minced

Sauté for 3–4 minutes until softened.

Add:

• 10 oz fresh spinach (or 1 cup thawed frozen spinach)

Cook until wilted and most moisture evaporates. If using frozen, make sure it’s fully thawed and squeezed dry.

Remove from heat and let cool slightly.

3. Mix the Ricotta Filling

In a large bowl, combine:

• 1½ cups ricotta cheese

• 1 egg

• ¾ cup shredded mozzarella

• ¼ cup grated Parmesan

• Cooked spinach mixture

• ½ tsp salt

• ¼ tsp pepper

• ⅛ tsp ground nutmeg

Mix until smooth and evenly combined.

4. Prepare the Baking Dish

Preheat oven to 375°F (190°C).

Spread 1½ to 2 cups marinara sauce over the bottom of a 9×13-inch baking dish.

5. Stuff the Shells

Use a spoon or piping bag to fill each shell with about 1½–2 tablespoons of the ricotta-spinach mixture.

Arrange the stuffed shells in a single layer over the marinara sauce in the baking dish.

Once all shells are filled and placed, spoon remaining sauce (about 1 cup) over the top.

Sprinkle with:

• ¾ cup shredded mozzarella

• 2 tbsp grated Parmesan

6. Bake the Shells

Cover the dish with foil and bake for 25 minutes.

Uncover and bake another 10–15 minutes until the cheese is melted and bubbly.

Let cool for 5 minutes before serving.

Tips, Variations & Substitutions

• Make Ahead: Assemble the dish up to a day in advance and refrigerate until ready to bake.

• Freeze for Later: Freeze before baking (tightly covered) for up to 3 months. Bake from frozen, adding 15–20 extra minutes.

• Add Herbs: Sprinkle with chopped fresh basil, parsley, or thyme after baking for a fresh finish.

• No Shells? Use manicotti tubes or layer lasagna noodles with the same filling.

This dish is endlessly adaptable and great for feeding picky eaters or sneaking in greens.

Serving Ideas & Occasions

These stuffed shells are ideal for:

• Family dinners

• Vegetarian entertaining

• Make-ahead meal prep

• Meatless Mondays

• Holiday potlucks

Serve with:

• A crisp green salad with balsamic vinaigrette

• Garlic bread or focaccia

• Steamed green beans or roasted vegetables

For drinks, pair with sparkling water, white wine, or herbal iced tea.

Nutritional & Health Notes

This recipe is:

• Vegetarian

• Rich in calcium and iron

• Lower in saturated fat if using part-skim cheese

Each serving (3–4 shells) provides:

• 18–22g protein

• Good fiber from spinach and whole tomatoes

• Healthy carbs from pasta

To make it even healthier:

• Use whole wheat pasta

• Reduce cheese slightly

• Add more greens or veggies to the filling

FAQs

Q1: Can I use frozen spinach?

A1: Yes! Thaw and squeeze it very dry before using to avoid watery filling. About 1 cup cooked and drained is perfect.

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Q2: How do I keep the shells from tearing?

A2: Cook the pasta al dente and handle gently. Rinse under cold water to stop cooking and prevent sticking.

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Q3: Can I make this ahead of time?

A3: Definitely. Assemble and refrigerate for up to 24 hours before baking. Or freeze for longer storage.

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Q4: What’s the best ricotta to use?

A4: Whole milk ricotta gives a rich flavor, but part-skim works well. For extra creamy texture, drain off excess moisture or blend briefly.

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Q5: How long does it keep in the fridge?

A5: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave until warmed through.

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Q6: Can I add meat to the filling?

A6: Yes. Add cooked ground turkey, chicken, sausage, or beef to the ricotta mixture or layer it under the sauce for a meatier version.

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Q7: Is this kid-friendly?

A7: Absolutely. The creamy texture and cheesy flavor make it a hit with kids — and it’s a sneaky way to get in those greens.

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