Can I Use Frozen Spinach Instead of Fresh?

Absolutely! Using frozen spinach in spinach and ricotta stuffed shells is a smart shortcut—especially when you’re in a hurry. Just make sure to thaw it fully and squeeze out all the excess water before mixing it into the ricotta. If it’s too wet, your filling could turn runny and ruin the texture.

Can I Use Cottage Cheese Instead of Ricotta?

Yes, you can! Cottage cheese is a lighter, lower-fat alternative to ricotta, and it blends well with the other ingredients. For a creamier texture, give it a quick whirl in a food processor before mixing it into the filling. It’s a great choice if you're watching calories or just prefer a different flavor.

How Do I Store and Reheat Leftovers?

Storing leftovers is easy—and let’s be honest, the next-day flavors are even better! Place the leftover shells in an airtight container and refrigerate for up to 4 days . To reheat, cover with foil and warm in a 350°F oven for about 15 minutes, or microwave individual servings.

What’s the Best Sauce to Use for Stuffed Shells?

Classic marinara sauce is always a winner with spinach and ricotta stuffed shells. It’s tangy, savory, and complements the creamy filling perfectly. You can use a store-bought jar or whip up a quick homemade version with crushed tomatoes, garlic, and herbs. Feeling adventurous? Try a creamy Alfredo or blush sauce (a mix of marinara and cream) for a richer twist. Just remember—the sauce should balance the dish, not overpower it.

Spinach and Ricotta Stuffed Shells – Irresistible Comfort

Description

This spinach and ricotta stuffed shells recipe is the ultimate comfort food—creamy, cheesy, and baked to bubbly perfection. With a simple filling of ricotta, spinach, and herbs, this dish is easy to prep ahead and perfect for family dinners or make-ahead meals.

Ingredients

Scale

20 jumbo pasta shells
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, diced
10 oz fresh spinach, chopped
15 oz ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried Italian seasoning
2 cups marinara sauce (plus more for serving)
Fresh basil or parsley, for garnish (optional)

Instructions

Preheat oven to 375°F (190°C).
Boil pasta shells in salted water until al dente. Drain and rinse with cold water.
In a skillet, sauté onion in olive oil until soft. Add garlic and spinach. Cook until wilted. Let cool slightly.
In a bowl, combine ricotta, half the mozzarella, Parmesan, egg, salt, pepper, and seasoning.
Mix in the spinach mixture.
Spread 1 cup of marinara on the bottom of a baking dish.
Fill each shell with 1–2 tablespoons of filling and place open-side up in the dish.
Top with remaining marinara and mozzarella. Cover with foil.
Bake for 25 minutes. Uncover and bake an additional 10–15 minutes until bubbly.
Garnish with fresh herbs. Serve warm.

Notes

Use gluten-free pasta for a GF version.
Frozen spinach can be substituted—just thaw and drain well.
Add cooked ground beef or sausage to the filling for a heartier option.
You can assemble and refrigerate the dish a day ahead before baking.
For a lighter version, substitute cottage cheese for ricotta.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 portion
Calories: 390 kcal
Sugar: 5 g
Sodium: 620 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 19 g
Cholesterol: 65 mg

Keywords: spinach and ricotta stuffed shells, ricotta and spinach stuffed shells, stuffed shells with ricotta and meat and spinach, spinach pasta bake