Name: Spinach Ricotta Stuffed Shells with Marinara
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 12 large pasta shells; 2 cups ricotta cheese; 1 cup fresh spinach (chopped); 1 cup mozzarella cheese (shredded); 1/2 cup Parmesan cheese (grated); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups marinara sauce (choose your favorite store-bought or homemade version); 1 tablespoon olive oil; Fresh basil leaves (for garnish)

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If you’re craving a comforting, cheesy pasta dish that feels like a warm hug, these Spinach Ricotta Stuffed Shells with Marinara are your answer. Tender pasta shells filled with a luscious mixture of ricotta, spinach, and mozzarella, baked in a rich marinara sauce, make for a crowd-pleasing meal that’s perfect for family dinners or weekend gatherings. This recipe uses just 12 large pasta shells, creating a manageable portion that’s big on flavor and easy to prepare.

Why It’s Crowd-Pleasing

There’s something magical about stuffed shells that everyone seems to love. The creamy filling paired with the tangy, herbaceous marinara creates a perfect balance of flavors and textures. The melted cheese inside each shell offers gooey goodness with every bite, while the spinach adds a fresh, nutritious touch without overpowering the dish. Plus, the presentation of these shells nestled in vibrant red sauce, topped with a sprinkle of Parmesan and fresh basil, makes for a beautiful centerpiece on any dinner table.

Whether you’re serving a family dinner or looking to impress guests, Spinach Ricotta Stuffed Shells with Marinara are a winning dish that’s both comforting and elegant. They come together quickly but taste like you’ve spent hours in the kitchen, which is why they’re a favorite among home cooks and food bloggers alike.

Ingredient Checklist

12 large pasta shells
2 cups ricotta cheese
1 cup fresh spinach, chopped
1 cup mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups marinara sauce (choose your favorite store-bought or homemade version)
1 tablespoon olive oil
Fresh basil leaves, for garnish

Gear Checklist

Large pot – to boil the pasta shells.
Large mixing bowl – for combining the filling ingredients.
Baking dish (approximately 9×13 inches) – to bake the stuffed shells in.
Slotted spoon or tongs – to handle the cooked shells.
Spoon or small cookie scoop – for filling the shells evenly.
Aluminum foil – to cover the dish while baking (optional).

Stepwise Method: Spinach Ricotta Stuffed Shells with Marinara

Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add the 12 large pasta shells and cook according to the package instructions until al dente, usually about 8-10 minutes. Be careful not to overcook them as they will finish cooking in the oven. Once done, drain the shells and drizzle with 1 tablespoon olive oil to prevent sticking. Set aside to cool slightly.

Step 2: Prepare the Filling

In a large mixing bowl, combine the ricotta cheese, chopped spinach, shredded mozzarella, grated Parmesan, garlic powder, onion powder, salt, and black pepper. Mix everything until evenly incorporated. The spinach should be well distributed throughout the creamy cheese mixture, giving the filling a fresh, vibrant flavor.

Step 3: Stuff the Shells

Using a spoon or small cookie scoop, carefully fill each cooked pasta shell with the ricotta and spinach mixture. Be generous but avoid overfilling to keep the shells intact. Place the stuffed shells seam side up in your prepared baking dish.

Step 4: Assemble in the Baking Dish

Spoon about half of the marinara sauce on the bottom of the baking dish to prevent sticking. Arrange the stuffed shells in a single layer on top of the sauce. Then pour the remaining marinara sauce evenly over the shells to cover them completely.

Step 5: Bake Until Bubbly and Golden

Cover the baking dish loosely with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and the sauce is bubbling. If you prefer a golden top, broil for 1-2 minutes at the end, watching closely to avoid burning.

Step 6: Garnish and Serve

Once out of the oven, let the shells rest for a few minutes. Garnish with fresh basil leaves to add a pop of color and freshness. Serve warm with a side of garlic bread or a light salad for a complete meal.

Looking for a complementary appetizer? Try the Bruschetta With Tomato And Basil to start your meal on a fresh, flavorful note.

Variations for Dietary Needs

Gluten-Free: Use gluten-free pasta shells to accommodate gluten sensitivities without sacrificing texture.
Vegan: Substitute ricotta and mozzarella with plant-based cream cheese and vegan mozzarella alternatives, and use a marinara sauce free from animal products.
Low-Sodium: Choose low-sodium marinara sauce and reduce added salt in the filling to control sodium intake.
Protein Boost: Add cooked ground turkey or chicken to the ricotta mixture for an extra protein punch, similar to Cheesy Chicken Broccoli Stuffed Shells.

Avoid These Traps

Overcooking the Pasta: Too soft shells will break when stuffing and won’t hold their shape during baking.
Under-seasoning the Filling: Ricotta can be bland on its own, so be sure to add garlic powder, onion powder, salt, and pepper for balanced flavor.
Skipping the Sauce Layer: A thin layer of marinara at the bottom of the baking dish prevents shells from sticking and helps infuse flavor from underneath.
Baking Without Cover: Covering the dish for most of the bake helps prevent the shells from drying out.

Leftovers & Meal Prep

Leftover Spinach Ricotta Stuffed Shells with Marinara make excellent next-day meals. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also microwave individual portions for convenience.

This dish is perfect for meal prep. Prepare the shells and stuffing ahead of time, assemble in the baking dish, cover, and refrigerate for up to 24 hours before baking. This makes dinner effortless on busy nights.

Ask & Learn

Can I use frozen spinach instead of fresh?

Absolutely! Just make sure to thaw and squeeze out excess water from the frozen spinach before mixing it with the cheese filling. This prevents watery shells and keeps the filling creamy.

What type of ricotta cheese works best?

Whole milk ricotta cheese offers the best creamy texture and mild flavor for this recipe. Avoid low-fat ricotta as it can be grainy and less flavorful.

Can I prepare these shells ahead of time and freeze them?

Yes! Assemble the stuffed shells in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. When ready to eat, bake from frozen at 375°F (190°C) for about 45-55 minutes, covered, until heated through.

Is it necessary to add garlic and onion powder?

While optional, these spices add depth and richness to the filling. If you prefer fresh garlic and onion, you can sauté minced garlic and finely chopped onion before adding to the cheese mixture for a more robust flavor.

Explore More

Bruschetta With Tomato And Basil – A fresh appetizer that pairs beautifully with cheesy pasta dishes.
Cheesy Chicken Broccoli Stuffed Shells – Another stuffed shell recipe with added protein and veggies.
Classic Lasagna Recipe – For those who love baked pasta with layers of sauce and cheese.
Spaghetti Carbonara – A quick and creamy pasta dish that’s perfect for weeknight dinners.

Next Steps

Ready to dive into your kitchen and try this recipe? Gather your ingredients and equipment, and start cooking your own batch of Spinach Ricotta Stuffed Shells with Marinara. Remember, this dish is flexible, perfect for customization, and sure to become a family favorite. Don’t forget to experiment with your favorite cheeses or add-ins to make it your own. Once mastered, you can confidently serve it for potlucks, date nights, or cozy weekend meals. Happy cooking!

Packed with cheesy goodness, fresh spinach, and a luscious tomato sauce, this recipe hits all the right notes. It’s simple enough for a weeknight but impressive enough for guests. Dive into these shells and enjoy every cheesy, savory bite!

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