Easy Spinach & Ricotta Stuffed Shells

The Ultimate Vegetarian Baked Pasta for Dinner Parties, Weeknights & Special Occasions

Introduction

Looking for a meal that’s cozy enough for a quiet family dinner, yet elegant enough for guests? Enter the Easy Spinach & Ricotta Stuffed Shells — a dish that brings comfort food and sophistication together in one cheesy, saucy bite.

This is one of those easy but fancy dinners that feels indulgent but is deceptively simple. Whether you’re entertaining friends, meal prepping for the week, or treating yourself to something hearty and wholesome, this baked pasta recipe is a must-add to your rotation. Plus, it’s one of the most satisfying recipes for vegetarians, perfect for anyone looking to cut back on meat without giving up flavor.

What Are Ricotta Stuffed Shells?

Ricotta stuffed shells are a beloved Italian-American dish featuring jumbo pasta shells filled with a creamy ricotta cheese mixture (often with spinach or herbs), nestled in marinara sauce, and topped with melty cheese before being baked until bubbly and golden. They’re an excellent choice for ricotta stuffed pasta lovers, offering all the comfort of lasagna with a quicker assembly.

For this version, we’re highlighting:

Spinach: for color, flavor, and nutrients
Three cheeses: ricotta, mozzarella, and Parmesan
Garlic and herbs: to make the flavor pop
A rich tomato sauce: to bring everything together

And best of all? It’s fully customizable, freezer-friendly, and adaptable for GF stuffed shells too!

Ingredients: What You’ll Need

For the Pasta Shells:

20–24 jumbo pasta shells (or gluten-free for GF option)
1 tablespoon salt (for the boiling water)

For the Filling:

1½ cups whole milk ricotta cheese
1 cup frozen chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
2 garlic clovesémincé
¼ teaspoon ground nutmeg (facultatif)
Sel et poivre au goût

Pour la Sauce:

2 tablespoons l'huile d'olive
1 yellow onionhaché finement
2 garlic clovesémincé
1 can (28 oz) concassé de tomates
1 teaspoon d'origan séché
½ teaspoon de basilic séché
Pinch of flocons de piment rouge (facultatif)
Sel et poivre au goût

For Baking:

1 cup shredded mozzarella cheese
2 tablespoons Parmesan
Fresh basil or parsley for garnish

Étape par Étape les Instructions

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add the jumbo shells and cook until al dente, about 1–2 minutes less than the package suggests. Be careful not to overcook — soft shells are more likely to tear during stuffing.

Drain and rinse under cool water. Lay the shells out on a baking sheet to prevent sticking.

Step 2: Prepare the Ricotta & Spinach Filling

In a large mixing bowl, combine:

Ricotta
Mozzarella
Parmesan
Spinach (thawed & well-drained)
Oeuf
L'ail
Nutmeg
Le sel et le poivre

Mix until creamy and evenly combined. This luxurious filling is what gives the dish its signature comfort and richness.

Tip: A piping bag or zip-top bag with the corner snipped off makes filling the shells cleaner and quicker!

Step 3: Make the Tomato Sauce

Heat olive oil in a saucepan over medium heat. Add onions and sauté until soft and golden (about 5–7 minutes). Add garlic and cook for another minute.

Stir in crushed tomatoes, oregano, basil, pepper flakes, salt, and pepper. Bring to a simmer and cook uncovered for 15–20 minutes, stirring occasionally.

Taste and adjust seasoning. The longer it simmers, the richer the flavor!

Step 4: Assemble the Shells

Préchauffer le four à 375°F (190°C).

Spread 1 cup of the tomato sauce over the bottom of a 9×13-inch baking dish.

Fill each pasta shell with about 2 tablespoons of the ricotta-spinach filling and arrange them open-side up in the sauce.

Pour the remaining tomato sauce evenly over the shells. Sprinkle with shredded mozzarella and a little Parmesan on top.

Etape 5: Faire Cuire

Cover with foil and bake for 25 minutes. Remove the foil and bake another 10–15 minutes until the cheese is bubbly and golden.

Let cool slightly before serving, then garnish with chopped basil or parsley.

Pourquoi Cette Recette Fonctionne

This is more than just a stuffed shells with spinach recipe — it’s a tried-and-true crowd-pleaser for countless occasions:

✔️ Ideal for Entertaining

Need an easy dinner for party guests? This one impresses every time. It looks beautiful straight out of the oven and is portion-perfect.

✔️ A Vegetarian Powerhouse

If you’re looking for recipes for vegetarians that deliver on flavor and satisfaction, this is it. Between the creamy ricotta and protein-rich spinach, this meatless dish still fills you up.

✔️ Budget-Friendly

With a few pantry staples and affordable dairy, this falls into the category of budget gourmet. It’s great when you want recipes for company dinner without spending a fortune.

✔️ Customizable

Swap the spinach for kale, zucchini, or even mushrooms. Add red pepper flakes for heat, or try different cheeses like provolone or fontina.

How to Make It Gluten-Free

To make GF stuffed shells, simply substitute traditional pasta shells with gluten-free ones. These are widely available at health food stores or online.

You can also serve the filling and sauce over gluten-free lasagna sheets or even roasted zucchini boats for a low-carb spin!

Make-Ahead & Freezer Tips

Ces ricotta shells stuffed can be prepped in advance, making them a lifesaver for busy weeknights or dinner party planning.

Make-Ahead:

Assemble the entire dish, cover, and refrigerate for up to 2 days. Bake as directed when ready.

Congélation:

Freeze assembled (unbaked) shells in a freezer-safe dish wrapped in foil. They’ll keep for 2–3 months. To bake, cover with foil and bake from frozen at 375°F for about 50–60 minutes, removing foil for the last 10 minutes.

What to Serve with Stuffed Shells

Round out your meal with any of these crowd-favorite side dishes:

Garlic Bread ou Garlic Knots
Crisp Caesar Salad ou Arugula Balsamic Salad (great for balsamic vinegar salad recipes)
Roasted Veggies: carrots, zucchini, bell peppers
Bruschetta or Crostini Appetizer
Lemon-Infused Sparkling Water or Red Wine

These pairings elevate your dish into a full Italian-inspired meal — perfect for easy but fancy dinners.

Recipe Variations

You can personalize this dish based on your cravings or ingredients on hand:

🌿 Herbed Ricotta Filling

Add fresh basil, parsley, or thyme into the ricotta for a herbal boost.

🍄 Mushroom-Stuffed Shells

Sauté chopped mushrooms and fold into the filling for an umami twist.

🌶️ Spicy Kick

Add chopped chili or jalapeños for a little heat.

🧀 Four-Cheese Style

Include provolone or fontina for extra melty richness.

Avantages Nutritionnels

Aside from being delicious, this dish has some health perks too:

Spinach: Rich in iron, folate, and fiber
Ricotta cheese: A good source of calcium and protein
Tomato sauce: Packed with vitamin C and lycopene

It’s proof that easy flavorful dinner recipes can be both indulgent and nourishing.

Common Questions

Q: Can I use fresh spinach?

Yes! Sauté fresh spinach (about 5 cups raw) in olive oil until wilted. Then chop and cool before mixing into the filling.

Q: Can I make this vegan?

Absolutely. Use vegan ricotta (made from tofu or cashews), dairy-free mozzarella, and omit the egg or use a flax egg substitute.

Q: How long does it last in the fridge?

Up to 4 days when stored in an airtight container. Reheat in the oven or microwave until warm throughout.

Réflexions Finales

Easy Spinach & Ricotta Stuffed Shells is more than just a pasta dish — it’s an all-occasion winner. From comforting weeknight dinners to stress-free entertaining, it offers the perfect balance of rich flavor, beautiful presentation, and approachable ingredients.

Whether you’re feeding your family, impressing guests, or prepping a dish in advance, these ricotta stuffed pasta shells have you covered.

So go ahead — fill your kitchen with the aroma of garlic, cheese, and tomato sauce. Let each bite transport you to an Italian trattoria, no passport required.