BEST EVER STUFFED SHELLS

Craving comfort food that’s impressive but secretly simple?

Forget slaving away in the kitchen all day! This Easy Spinach and Ricotta Stuffed Shells Recipe delivers restaurant-quality flavor with minimal effort. Imagine tender jumbo pasta shells overflowing with a creamy, cheesy spinach and ricotta filling, baked to bubbly perfection in a rich tomato sauce. Let’s make this happen!

Gathering Your Heavenly Ingredients

Here’s everything you’ll need to create these delightful stuffed shells. Don’t worry, it’s mostly pantry staples!

For the Stuffed Shells:

• 1 (12 ounce) box jumbo pasta shells
• 1 (15 ounce) container ricotta cheese
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper to taste

For the Sauce:

• 1 (24 ounce) jar marinara sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Fresh basil leaves, for garnish (optional)

Step-by-Step to Cheesy, Spinach-y Bliss

Let’s transform these ingredients into a culinary masterpiece! Don’t be intimidated; I’ll walk you through every step.

Getting Started: Preparing the Sauce

1. In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
2. Pour in the marinara sauce and bring to a simmer. Reduce heat to low and let it simmer gently for about 15 minutes, stirring occasionally. This helps the flavors meld together beautifully.

Cooking the Pasta Shells:

1. While the sauce is simmering, cook the jumbo pasta shells according to package directions, but cook them for 1-2 minutes *less* than the recommended time. We want them to be al dente so they don’t become mushy when baked.
2. Drain the pasta shells well and rinse with cold water to stop the cooking process. Gently set them aside on a baking sheet lined with parchment paper to prevent sticking.

Crafting the Ricotta Filling:

1. In a large bowl, combine the ricotta cheese, thawed and squeezed spinach, Parmesan cheese, egg, nutmeg, garlic powder, salt, and pepper.
2. Mix everything together until well combined. Taste and adjust seasonings as needed. This is your chance to customize the flavor!

Assembling the Stuffed Shells:

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of the marinara sauce on the bottom of a 9×13 inch baking dish.
3. Using a spoon or a piping bag (if you’re feeling fancy!), carefully stuff each pasta shell with the ricotta filling. Don’t overstuff them, but make sure they’re nicely filled.
4. Arrange the stuffed shells in the baking dish, nestled closely together.
5. Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.

Baking to Perfection:

1. Cover the baking dish with aluminum foil and bake for 20 minutes.
2. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
3. Let the stuffed shells cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.

Why This Recipe Rocks: The Secret Ingredients to Success

Okay, so there aren’t *really* secret ingredients, but there *are* some tricks to making these stuffed shells truly spectacular!

The Importance of Dry Spinach

Seriously, *squeeze that spinach*! Excess moisture is the enemy of a creamy, delicious filling. Use your hands, a clean dish towel, or even a potato ricer to remove as much water as possible from the thawed spinach. Trust me, it makes a huge difference.

Don’t Overcook the Shells!

Slightly undercooking the shells ensures they hold their shape and don’t turn to mush during baking. Al dente is the goal!

Customization is Key

This recipe is a fantastic base, but feel free to get creative! Add cooked ground sausage or beef to the filling for extra protein. Use different cheeses, like mozzarella or provolone, for a unique flavor. Experiment with different herbs and spices to create your own signature stuffed shells.

Serving Suggestions: Completing the Meal

These Easy Spinach and Ricotta Stuffed Shells are delicious on their own, but they’re even better when paired with a simple salad or some crusty bread for soaking up all that delicious sauce. Think about a bright, lemony arugula salad or a classic Caesar salad. For the bread, a garlic bread would be a perfect addition!

Troubleshooting: Common Issues and Easy Fixes

Even the best cooks sometimes encounter hiccups. Here are some common problems and how to solve them.

Filling Too Watery

If your filling seems too watery, add a tablespoon or two of breadcrumbs to help absorb the excess moisture. You can also add a bit more Parmesan cheese.

Shells Falling Apart

If your shells are falling apart, you probably overcooked them. Next time, be sure to cook them for a shorter amount of time. Also, be gentle when handling them during stuffing and arranging.

Sauce Too Thin

If your sauce is too thin, you can simmer it for a longer period of time to allow it to reduce and thicken. You can also add a tablespoon of tomato paste.

Variations: Take Your Stuffed Shells to the Next Level

Want to shake things up? Here are a few exciting variations to try:

Mushroom and Spinach Stuffed Shells

Sauté some sliced mushrooms with the spinach before adding it to the ricotta filling for an earthy, savory twist.

Butternut Squash Stuffed Shells

Swap out the spinach for roasted butternut squash for a sweet and creamy autumnal delight. This is perfect for Thanksgiving or any fall gathering!

Pesto Stuffed Shells

Mix a spoonful of pesto into the ricotta filling for a burst of fresh, herbaceous flavor.

Other Delicious Pasta Dishes to Try

If you are in the mood for more delicious pasta dishes, you should definitely check out BETTER THAN OLIVE GARDEN PASTA. It’s a family favorite! Another hearty option is LASAGNA SOUP, which captures all the flavors of lasagna in a comforting soup form. If you are looking for a different kind of stuffed shell recipe, then you might like ULTIMATE CREAMY BEEF SHELLS. And for something a bit lighter, you can make RICOTTA MEATBALLS to add to your favourite pasta. For more stuffed shell ideas, there is Stuffed Shells or Slow Cooker Stuffed Shells.

Storage and Reheating: Making the Most of Your Leftovers

These stuffed shells are even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply bake them in a preheated oven at 350°F (175°C) until heated through, or microwave them in individual portions.

Final Thoughts: Go Forth and Stuff!

See? That wasn’t so hard, was it? This Easy Spinach and Ricotta Stuffed Shells Recipe is a guaranteed crowd-pleaser that’s surprisingly easy to make. Get ready to impress your family and friends with your culinary skills (even if you secretly know it was a breeze!). Happy cooking!

Best Ever Spinach and Ricotta Stuffed Shells

Amelia Chen-Morrison

This recipe delivers restaurant-quality flavor with minimal effort. Tender jumbo pasta shells are filled with a creamy, cheesy spinach and ricotta mixture, then baked to bubbly perfection in a rich tomato sauce. It’s the perfect comfort food for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Italian-American

Servings 6

Calories 450 kcal

Equipment

• Large pot
• Colander
• Medium saucepan
• Large bowl
• 9×13 inch baking dish
• Aluminum foil
• Spoon or piping bag
• Measuring cups and spoons
• Parchment paper
• Baking Sheet

Ingredients

  

• ½ cup grated Parmesan cheese
• 1 large egg, lightly beaten
• ¼ teaspoon ground nutmeg
• ¼ teaspoon garlic powder
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes optional
• Fresh basil leaves, for garnish optional

Instructions

 

• Preheat oven to 375°F (190°C).
• In a medium saucepan, heat the olive oil over medium heat.
• Add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
• Pour in the marinara sauce and bring to a simmer.
• Reduce heat to low and let it simmer gently for about 15 minutes, stirring occasionally.
• While the sauce is simmering, cook the jumbo pasta shells according to package directions, but cook them for 1-2 minutes less than the recommended time.
• Drain the pasta shells well and rinse with cold water to stop the cooking process.
• Gently set them aside on a baking sheet lined with parchment paper to prevent sticking.
• In a large bowl, combine the ricotta cheese, thawed and squeezed spinach, Parmesan cheese, egg, nutmeg, garlic powder, salt, and pepper.
• Mix everything together until well combined. Taste and adjust seasonings as needed.
• Spread a thin layer of the marinara sauce on the bottom of a 9×13 inch baking dish.
• Using a spoon or a piping bag, carefully stuff each pasta shell with the ricotta filling.
• Arrange the stuffed shells in the baking dish, nestled closely together.
• Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.
• Cover the baking dish with aluminum foil and bake for 20 minutes.
• Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
• Let the stuffed shells cool for a few minutes before serving.
• Garnish with fresh basil leaves, if desired.

Notes

Be sure to squeeze as much moisture as possible from the thawed spinach to prevent a watery filling. Undercooking the pasta shells slightly ensures they don’t become mushy during baking. For a richer flavor, add a layer of shredded mozzarella cheese under the sauce before baking. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.