Spinach and Ricotta Stuffed Shells
This easy spinach and ricotta stuffed shells recipe is a comforting, veggie-packed dinner that feels indulgent but is secretly healthy.
Ingredients
- 16 jumbo pasta shells whole-wheat if possible
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese divided
- ¼ cup grated Parmesan cheese
- 2 cups fresh spinach chopped (or 1 cup frozen spinach, thawed and drained)
- 1 large egg
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 2 cups marinara sauce
Instructions
Cook the pasta shells
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package instructions, just until al dente. Drain and rinse them under cold water to stop the cooking process. Set aside.
Prepare the filling
- In a large mixing bowl, combine the ricotta cheese, ½ cup of the shredded mozzarella, Parmesan, chopped spinach, egg, garlic powder, oregano, salt, and pepper. Mix until well combined.
Stuff the shells
- Preheat your oven to 375°F. Spoon or pipe the cheese mixture into each cooked shell, filling them generously.
Assemble the dish
- Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish. Arrange the stuffed shells in the dish, seam-side up.
- Pour the remaining marinara sauce over the top and sprinkle with the remaining ½ cup of shredded mozzarella.
Bake to perfection
- Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Serve and enjoy
- Let the shells cool for a few minutes before serving. Pair them with a simple side salad or some roasted veggies for a complete meal.
Notes
Tips from Our Test Kitchen
- For a lighter option, use part-skim ricotta and mozzarella. You’ll still get all the creaminess with fewer calories.
- Short on time? Prep the filling and cook the shells a day ahead. Assemble and bake when ready to serve.
- Add extra veggies like sautéed mushrooms or diced zucchini to the filling for even more nutrients.
- Want to make it vegan? Swap the ricotta and mozzarella for plant-based alternatives and skip the egg.
- Ingredient swaps: Not a fan of spinach? Try kale or Swiss chard instead. You can also use ricotta alternatives like cottage cheese for a different texture.
- Leftover tips: These stuffed shells reheat beautifully. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.
- Freezer-friendly: Assemble the dish but don’t bake it. Cover tightly with foil and freeze for up to 3 months. Thaw in the fridge overnight before baking as directed.
- Calories: 380
- Protein: 20g
- Fat: 12g
- Carbohydrates: 42g
- Fiber: 6g