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Baked Spinach Ricotta Stuffed Shells topped with melted mozzarella and fresh basil, served in a plate.

Spinach Ricotta Stuffed Shells

These creamy Spinach Ricotta Stuffed Shells are the perfect comforting vegetarian meal for a weeknight dinner.
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Course: dinner, Main Course
Cuisine: American, Italian
Keyword: pasta recipe, Spinach Ricotta Stuffed Shells, spinach stuffed shells, stuffed pasta shells, Stuffed Shells, vegetarian dinner
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 146kcal
Cost: $12

Ingredients

Filling:

  • 10 ounces frozen spinach thawed and drained Squeeze out any excess water
  • 1 tablespoon olive oil For sautéing
  • 1 large onion diced Adds flavor and sweetness
  • 2 cloves garlic minced For extra flavor
  • ¼ teaspoon red pepper flakes optional Adds a touch of heat
  • 2 cups whole milk ricotta cheese Provides creaminess
  • ½ cup parmesan cheese grated Adds a salty nutty flavor
  • 1 large egg Helps bind the filling
  • 1 teaspoon kosher salt Seasoning
  • ½ teaspoon black pepper Seasoning
  • ½ teaspoon nutmeg A warm spice for depth
  • 2 tablespoons fresh basil optional Adds fresh herbal notes
  • 2 teaspoons fresh thyme optional Adds a savory note

Shells:

  • 16 jumbo pasta shells Use large shells for stuffing
  • 16 ounces pasta sauce Your choice of tomato sauce
  • 1 cup mozzarella cheese shredded For topping
  • Fresh pesto optional For garnish

Instructions

  • Preheat the oven to 375°F.
  • Cook the jumbo shells according to package directions but reduce the cooking time by 1-2 minutes. Drain and rinse with cold water until fully cooled. Drizzle lightly with olive oil to prevent sticking.
  • Drain the thawed spinach and squeeze out as much excess water as possible.
  • In a large skillet, heat olive oil over medium-high heat. Add the onion, garlic, and red pepper flakes. Sauté until softened and lightly browned. Add the spinach and cook for an additional 3 minutes. Remove from heat and let cool slightly.
  • In a large mixing bowl, combine the ricotta, egg, parmesan, salt, pepper, nutmeg, basil, and thyme. Mix until well combined. Fold in the spinach mixture until fully incorporated. Set aside.
  • Pour half of the tomato sauce into the bottom of an 11x7 inch baking dish. Set the rest of the sauce aside.
  • Fill each jumbo shell with about 2-3 tablespoons of the spinach ricotta mixture. Arrange the stuffed shells in the baking dish.
  • Pour the remaining tomato sauce over the stuffed shells. Top with shredded mozzarella cheese.
  • Bake for 25-35 minutes or until the sauce is bubbling and the cheese is melted.
  • Remove from the oven and garnish with fresh pesto, if desired. Serve immediately.

Notes

These stuffed shells can be made ahead and stored in the fridge or frozen for later use. Simply thaw and bake when you're ready for a comforting meal.

Nutrition

Serving: 1Serving | Calories: 146kcal | Carbohydrates: 11g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 419mg | Potassium: 228mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2462IU | Vitamin C: 4mg | Calcium: 172mg | Iron: 1mg