Homemade Spinach and Ricotta Stuffed Shells
Sep 4
5 min read
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Hearty pasta shells are filled with a luscious mixture of ricotta cheese, spinach, and herbs, nestled in savory marinara, and baked with mozzarella until bubbly and golden. This vegetarian dish is satisfying, kid-friendly, and perfect for special dinners or make-ahead meals, bringing together creamy textures and classic Italian flavors in every bite.
Homemade Spinach and Ricotta Stuffed Shells is a delightful vegetarian dish that combines tender pasta shells generously stuffed with a creamy and herby mixture of ricotta cheese, sautéed spinach, and Parmesan. The shells are then arranged in a baking dish, covered with a savory marinara sauce, and baked to perfection with a generous layer of melted mozzarella cheese on top. This dish is perfect for family dinners or gatherings with friends, offering a satisfying balance of flavors and textures. The ricotta and spinach filling is enhanced with fresh herbs and a hint of nutmeg, adding depth and warmth to the palette. Whether served as a main course or as part of an Italian-inspired spread, these stuffed shells are guaranteed to delight both vegetarians and lovers of classic comfort food. You can also prepare the shells ahead of time and bake them just before serving, making it ideal for meal planning or entertaining. Pair the dish with a crisp green salad and warm garlic bread for a truly comforting meal.
Ingredients
- Jumbo pasta shells — 20-24 shells
- Ricotta cheese — 2 cups
- Fresh spinach — 10 oz (about 285 g)
- Parmesan cheese, grated — 1/2 cup
- Egg — 1 large
- Mozzarella cheese, shredded — 2 cups
- Marinara sauce — 3 cups
- Fresh basil, chopped — 2 tbsp
- Fresh parsley, chopped — 2 tbsp
- Garlic, minced — 2 cloves
- Nutmeg — 1/4 tsp
- Salt and pepper — to taste
Directions
1. Preheat oven to 375°F (190°C).
2. Cook jumbo pasta shells in boiling salted water until just al dente. Drain and set aside.
3. In a large skillet, sauté minced garlic in a splash of olive oil. Add spinach and cook until wilted. Remove from heat and allow to cool, then chop and squeeze excess moisture.
4. In a large bowl, combine ricotta, cooled spinach, Parmesan, egg, basil, parsley, nutmeg, salt, and pepper. Mix until well blended.
5. Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish.
6. Stuff each cooked shell with 1-2 tablespoons of the ricotta-spinach mixture and arrange them in the dish.
7. Pour remaining marinara sauce over the filled shells and top with shredded mozzarella.
8. Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until cheese is golden and bubbly.
9. Let cool for 5 minutes before serving. Garnish with extra basil or parsley if desired.