Mouthwatering Spinach And Ricotta Stuffed Shells (A Flavorful Delight)

Spinach and Ricotta Stuffed Shells are a delightful and mouthwatering dish that combines the earthy flavors of spinach with the creamy richness of ricotta cheese.

These jumbo pasta shells are generously filled with a flavorful mixture, baked to perfection, and served with a luscious tomato sauce.

Personally, I can’t resist the combination of tender pasta, cheesy filling, and tangy sauce in each bite.

The popularity of Spinach and ricotta stuffed shells is undeniable, and it’s no surprise why.

This classic Italian-inspired dish offers a comforting and satisfying meal that both kids and adults love.

Whether you’re a vegetarian looking for a hearty meatless option or simply seeking a new way to enjoy pasta, this recipe is sure to impress.

The beauty of Spinach and ricotta stuffed shells lies in its versatility.

You can customize the flavors and ingredients to suit your preferences, making it a versatile dish that can be enjoyed in various ways.

Whether you’re hosting a dinner party, preparing a family meal, or simply craving a comforting homemade dish, these stuffed shells are bound to be a hit.

Now that you have a brief introduction to this scrumptious dish, let’s dive into the details of the recipe and explore the steps involved in creating this irresistible Spinach and ricotta stuffed shells.

Delicious Ingredients for Spinach and Ricotta Stuffed Shells

To create the delectable Spinach and ricotta stuffed shells, you’ll need the following ingredients:

Jumbo pasta shells: These large pasta shells serve as the perfect vessel for holding the flavorful filling.

Fresh natural Conchiglioni pasta isolated on a white background

Spinach: Opt for fresh spinach leaves, which add a vibrant green color and a nutritious boost to the dish.

Green spinach leaves in bowl on rustic wooden table

Ricotta cheese: The creamy and slightly tangy ricotta cheese pairs wonderfully with the spinach, creating a luscious filling.

Fresh cottage cheese in the basket, close-up.

Mozzarella cheese: This cheese adds a melty, gooey texture to the stuffed shells, enhancing the overall creaminess.

Shredded mozzarella cheese, in a wooden bowl

Parmesan cheese: Grated Parmesan cheese brings a nutty and salty flavor to the dish, adding depth to every bite.

Shredded parmesan cheese and grater on a cutting board

Tomato sauce: Choose a high-quality tomato sauce to coat the stuffed shells and infuse them with a rich and savory taste.

Ajvar in a white ceramic bowl isolated on white. Top view.

Garlic: Fresh garlic cloves provide a fragrant and aromatic element to the dish, enhancing the overall flavor profile.

Garlic on isolated on a white background

Onion: Finely chopped onion adds a subtle sweetness and depth of flavor to the filling.

Sliced Red onion on white.

Herbs and spices: Incorporate herbs and spices like basil, oregano, salt, and pepper to season the dish and elevate its taste.

close-up of fresh basil isolated on white

By gathering these ingredients, you’ll be well on your way to creating a mouthwatering and satisfying meal of Spinach and ricotta stuffed shells.

In the next section, we’ll explore how to prepare the filling in detail.

Creating the Perfect Filling for Mastering Spinach and Ricotta Stuffed Shells

Mouthwatering Spinach And Ricotta Stuffed Shells (A Flavorful Delight)

Recipe by Teal NotesCourse: Lifestyle, Recipes


Prep time


Cooking time






  • 20 jumbo pasta shells

  • 2 cups fresh spinach leaves, chopped

  • 1 ½ cups ricotta cheese

  • 1 cup shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • 1 egg, lightly beaten

  • 2 cloves garlic, minced

  • ½ teaspoon dried basil

  • ½ teaspoon dried oregano

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 2 cups tomato sauce


  • Preheat the oven to 375°F (190°C) and grease a baking dish.
  • Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
  • In a large mixing bowl, combine the chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, minced garlic, dried basil, dried oregano, salt, and black pepper. Mix well to ensure all ingredients are evenly incorporated.
  • Spoon about 2 tablespoons of the spinach and ricotta mixture into each cooked pasta shell, gently pressing the mixture down to fill it completely. Place the stuffed shells in the greased baking dish.
  • Pour the tomato sauce over the stuffed shells, covering them evenly.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese on top is golden and bubbly.
  • Allow the stuffed shells to cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
  • Serve the Spinach and Ricotta Stuffed Shells warm and enjoy!

To create the flavorful filling for your Spinach and ricotta stuffed shells, follow these simple steps:

Cooking the spinach:

Begin by wilting the fresh spinach leaves. You can do this by heating a drizzle of olive oil in a large skillet over medium heat.

Add the spinach leaves to the skillet and cook them until wilted, stirring occasionally. This should take about 3-4 minutes.

Once the spinach has wilted, remove it from the heat and let it cool for a few minutes.

Mixing the spinach with ricotta cheese and seasonings:

In a mixing bowl, combine the cooked spinach and ricotta cheese. Use a spoon or spatula to mix them together until well combined.

Add minced garlic, finely chopped onion, and your desired herbs and spices to the bowl.

This is where you can get creative and tailor the flavors to your liking. For example, you can add a teaspoon of dried basil, a pinch of oregano, and season with salt and pepper.

Stir the mixture thoroughly to ensure the flavors are evenly distributed.

Adding mozzarella cheese for extra creaminess:

Grate some mozzarella cheese and add it to the spinach and ricotta mixture.

The amount of cheese depends on your preference, but a generous amount will provide a delightful gooey texture.

Stir the mixture once again to incorporate the mozzarella cheese evenly.

By following these steps, you’ll have a scrumptious filling ready to stuff your jumbo pasta shells with.

In the next section, we’ll guide you through the process of stuffing the shells.

Perfecting Spinach and Ricotta Stuffed Shells with Finesse

Once you have prepared the delicious filling for your Spinach and ricotta stuffed shells, it’s time to stuff the shells themselves.

Follow these steps for a successful stuffing process:

Boiling the pasta shells:

Bring a generously salted pot of water to a rolling boil over high heat.

Carefully place the jumbo pasta shells into the boiling water and cook them according to the package instructions until they are al dente.

This usually takes about 9-11 minutes.

Give the shells an occasional stir to prevent them from sticking together. Be careful not to overcook them, as they will continue to cook further when baked later.

Draining and cooling the shells:

Once the shells are cooked to perfection, drain them in a colander or strainer. Rinse them briefly with cold water to stop the cooking process and cool them down.

Gently shake off any excess water and set the shells aside.

Filling each shell with the spinach and ricotta mixture:

Take a cooked pasta shell and hold it in your hand or place it on a clean surface.

Using a spoon or your fingers, carefully stuff each shell with a generous amount of the spinach and ricotta filling.

Ensure that the shell is evenly and fully filled, but be cautious not to overstuff, as the shells may tear.

As you progress through the stuffing process, you might find it helpful to lay the filled shells in a single layer in a baking dish or on a parchment-lined tray.

This will make it easier to assemble the shells in the next step. Once you have finished stuffing the shells, we can move on to assembling and baking them.

Assembling and Baking Spinach and Ricotta Stuffed Shells

Now that you have the stuffed pasta shells ready, it’s time to assemble and bake them to perfection. Follow these steps to create a mouthwatering final dish:

1. Preparing a baking dish with tomato sauce:

Preheat your oven to a temperature of 375°F (190°C).

Take a baking dish large enough to accommodate the stuffed shells. Spread a thin layer of tomato sauce to coat the bottom of the dish.

This will prevent the shells from sticking and add flavor to the dish.

2. Arranging the stuffed shells in the dish:

Take each stuffed pasta shell and place it in the prepared baking dish. Arrange them in a single layer, ensuring they are snugly fitted together.

Continue until all the stuffed shells are placed in the dish.

3. Covering the shells with more sauce and cheese:

Pour the remaining tomato sauce generously over the stuffed shells, ensuring that each shell is coated with sauce.

Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the shells. The amount of cheese can vary based on your preference for cheesiness.

4. Baking until golden and bubbly:

Carefully cover the baking dish with aluminum foil, making sure it is tightly sealed.

Place the dish in the preheated oven and bake for about 25 minutes.

After the initial 25 minutes, uncover the dish and continue baking for an extra 10-15 minutes, or until the cheese on top turns a glorious golden brown and begins to bubble enticingly.

Once the stuffed shells are beautifully baked, remove them from the oven and let them cool for a few minutes.

Allowing the flavors to meld together will enhance their harmony and make the stuffed shells more manageable to handle.

Now, it’s time to serve and enjoy your Spinach and ricotta stuffed shells! In the next section, we’ll provide tips on serving the dish and suggest some delightful pairings.

Serving and Enjoying Spinach and Ricotta Stuffed Shells in Style

After all the anticipation, it’s finally time to savor the delightful flavors of your Spinach and ricotta stuffed shells.

Here are some tips to serve and enjoy this delicious dish:

Plating the stuffed shells:

Use a spatula or a serving spoon to carefully transfer the stuffed shells onto individual plates or a serving platter.

Arrange them in an appealing manner, ensuring that each plate receives a generous portion.

Garnishing and presentation:

Sprinkle some fresh chopped herbs like basil or parsley over the stuffed shells to add a pop of color and freshness.

Consider grating some additional Parmesan cheese over the top for an extra burst of flavor.

Serve the dish hot to fully enjoy the gooey cheese and tender pasta.

Pairing suggestions:

Serve the Spinach and ricotta stuffed shells with a side of garlic bread. The crusty and garlicky bread perfectly complements the creamy shells.

A crisp and refreshing green salad dressed with a light vinaigrette can provide a delightful contrast to the richness of the stuffed shells.

Consider serving the dish alongside some roasted vegetables, such as roasted asparagus or zucchini, to add a touch of freshness and a boost of nutrients.

Appreciating the flavors:

Take a moment to savor each bite, relishing the combination of creamy ricotta, earthy spinach, and tangy tomato sauce.

Notice the textures, from the tender pasta shells to the gooey melted cheese and the slight chewiness of the spinach.

Enjoy the harmonious blend of flavors and the comforting warmth that this dish brings.

Whether you’re enjoying a family dinner, hosting a gathering, or simply treating yourself to a comforting meal, Spinach and ricotta stuffed shells are sure to impress.

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What makes stuffed shells watery?

If you cook the shells too long, they’ll tear when you try to stuff them, and the pasta will end up mushy, since it continues to cook as the stuffed shells bake.

Use a slotted spoon to remove the shells from boiling water and transfer to a bowl of cool water to stop the cooking.

Are stuffed shells good for you?

Stuffed shell is ranked as Grade B plus. It contains good amounts of vitamins and protein and some minerals.

Stuffed Shell is a rich source of vitamin B6 and vitamin B12. It also contains high amounts of vitamin A and vitamin C.

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