Delicious Spinach and Ricotta Stuffed Shells: Easy Recipe

This Spinach and Ricotta Stuffed Shells recipe isn’t just a meal; it’s a love letter to big, bold flavors. And trust me, this one is QUEEN-approved.

It all started when I was craving something comforting but with a little somethin’ somethin’. You know, that unexpected twist that makes you go, “WOW!” So, I started experimenting. Batch after batch of testing until I finally landed on the PERFECT combination of creamy, cheesy, and oh-so-satisfying.

The turning point? Adding a pinch of nutmeg to the ricotta cheese filling. It’s subtle, but it brings everything together in a way that’ll have you licking the plate clean. I knew right then and there this Spinach and Ricotta Stuffed Shells recipe was destined for greatness.

This isn’t your grandma’s baked pasta casserole. This is Cuba Queen’s Spinach and Ricotta Stuffed Shells – a testament to my philosophy of cranking up the volume on every single ingredient. We’re talking FLAVOR ADVENTURE.

And get this, this Spinach and Ricotta Stuffed Shells is actually pretty easy to make. Don’t let the “stuffed” part intimidate you. I’m here to guide you every step of the way, sharing my secrets for jumbo pasta shells perfection.

So, are you ready to dive headfirst into a culinary adventure? Because I am SO ready to share this recipe with you. Get ready to experience Spinach and Ricotta Stuffed Shells like never before!

INGREDIENTS You Need for This:

This Spinach and Ricotta Stuffed Shells ingredient list is SHORT but mighty! Don’t underestimate the power of simple, fresh ingredients. Trust me, it all adds up to pure deliciousness. Here’s everything you need for this vegetarian pasta bake:

• 1 (12-ounce) box jumbo pasta shells: Look for the BIGGEST ones you can find. We want plenty of room for that glorious ricotta cheese filling.
• 1 (15-ounce) container whole milk ricotta cheese: Splurge on the good stuff! The creamier, the better.
• 10 ounces frozen spinach, thawed and squeezed dry: Squeeze out as much water as humanly possible. No one wants soggy Spinach and Ricotta Stuffed Shells!
• 1/2 cup grated Parmesan cheese, plus more for topping: The salty, nutty flavor is essential.
• 1/4 cup chopped fresh basil: Fresh herbs are always a game-changer. The aroma alone will make you swoon.
• 1 large egg, lightly beaten: This helps bind everything together.
• 1/4 teaspoon ground nutmeg: The secret ingredient! Don’t skip it.
• Salt and freshly ground black pepper to taste: Season generously! Flavor is everything.
• 4 cups marinara sauce: My marinara sauce recipe is linked in the FAQ if you want to make your own. Otherwise, grab a high-quality jarred sauce.

The secret to epic Spinach and Ricotta Stuffed Shells is using WHOLE MILK ricotta instead of part-skim. Trust me on this one. The extra richness makes all the difference. If your kids love this, they’ll go crazy for another easy recipe. Check out these Egg Muffins with Spinach and Feta!

You’ll find the best ingredients for this Spinach and Ricotta Stuffed Shells at your local farmer’s market or Italian deli. Fresh is best, my friend!

Here’s the Spinach and Ricotta Stuffed Shells game-changer that will blow your mind: a touch of lemon zest in the ricotta cheese filling. It brightens up the flavors and adds a zing that’s totally unexpected.

Storage wisdom: you can prep the ricotta cheese filling a day ahead. Just store it in an airtight container in the fridge.

STEP-BY-STEP INSTRUCTIONS:

Here’s where most people mess up their Spinach and Ricotta Stuffed Shells – but not you! Follow these steps closely, and you’ll be rewarded with a vegetarian pasta bake that’s guaranteed to impress.

1. Preheat your oven to 375°F (190°C). Get that oven nice and hot. We want those jumbo pasta shells to bake to golden perfection.
2. Cook the jumbo pasta shells according to package directions, until al dente. Don’t overcook them! They should still have a little bite to them. Drain well. Nobody likes mushy pasta!
3. While the pasta is cooking, prepare the ricotta cheese filling. In a large bowl, combine the ricotta cheese, spinach, Parmesan cheese, basil, egg, nutmeg, salt, and pepper. Mix well. This is where the magic happens! Make sure the spinach is squeezed as dry as possible. No one likes a watery Spinach and Ricotta Stuffed Shells.
4. Spread about 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish. This will prevent the pasta from sticking.
5. Stuff each cooked jumbo pasta shell with the ricotta cheese filling. Use a spoon or a piping bag for this step. Don’t be shy with the filling!
6. Arrange the stuffed shells in the baking dish, seam-side up. This ensures the filling stays inside.
7. Pour the remaining marinara sauce over the shells. Make sure everything is nicely covered.
8. Sprinkle with additional Parmesan cheese. Because cheese makes everything better.
9. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Keep an eye on it! You want it golden brown and glorious.
10. Let the Spinach and Ricotta Stuffed Shells cool slightly before serving. This is important! Hot ricotta cheese filling can be a bit much.

Pro tip for Spinach and Ricotta Stuffed Shells perfection: use a large spoon to carefully transfer the cooked jumbo pasta shells to a baking sheet lined with parchment paper. This prevents them from sticking together.

Here’s where your Spinach and Ricotta Stuffed Shells transforms into pure magic! As it bakes, your kitchen will fill with an aroma so irresistible, your neighbors will be knocking on your door. Don’t stress – your Spinach and Ricotta Stuffed Shells is going to be incredible.

In my kitchen, this Spinach and Ricotta Stuffed Shells takes exactly 22 minutes to bake. But oven temperatures can vary, so keep an eye on it! Your Spinach and Ricotta Stuffed Shells should look/smell/feel like a warm, cheesy hug.

While your Spinach and Ricotta Stuffed Shells is working its magic, grab your camera – this is Instagram gold! Tag me in your pics; I can’t wait to see your masterpiece. For more sanity-saving dinner ideas, check out these Egg Muffins with Spinach and Feta while waiting.

PRESENTATION:

People absolutely lose their minds when I serve this Spinach and Ricotta Stuffed Shells at dinner parties! It’s the ultimate comfort food with a touch of elegance.

For maximum impact, garnish your Spinach and Ricotta Stuffed Shells with fresh basil leaves and a drizzle of olive oil. It’s all about the details!

This Spinach and Ricotta Stuffed Shells absolutely slays at dinner parties! Serve it with a simple side salad and some crusty bread for soaking up that delicious sauce. A glass of red wine would be pretty delicious too.

Perfect occasions for this Spinach and Ricotta Stuffed Shells: cozy nights in, potlucks, or any time you need a little comfort food. This is a fantastic meal, but if you’re in the mood for a snack, try Mac and Cheese Stuffed Onion Rings!

Instagram-worthy plating technique: arrange the Spinach and Ricotta Stuffed Shells artfully on a platter, slightly overlapping each other. Top with a generous sprinkle of Parmesan cheese and a few sprigs of fresh basil.

Leftover transformation: turn your leftover Spinach and Ricotta Stuffed Shells into a killer baked pasta casserole. Simply chop them up and mix them with more marinara sauce, then bake until bubbly.

Seasonal Spinach and Ricotta Stuffed Shells variation I’ve tested: adding roasted butternut squash to the ricotta cheese filling in the fall. It’s a total game-changer!

The The Best Easy Ricotta Stuffed Shells • Salted Mint has a great recipe to get more inspiration from!

FAQs:

Got questions about this Spinach and Ricotta Stuffed Shells recipe? Don’t worry; I’ve got answers! Here are some of the most common cooking challenges and my tried-and-true solutions.

• Can I make this Spinach and Ricotta Stuffed Shells spicier?
  Absolutely! Add a pinch of red pepper flakes to the ricotta cheese filling or the marinara sauce. You can also use a spicy marinara sauce like arrabbiata.
• What if I don’t have Parmesan cheese?
  Pecorino Romano is a great substitute. It has a similar salty, nutty flavor. You could even use Asiago cheese.
• Can I use fresh spinach instead of frozen?
  Yes, but you’ll need to cook it down first. Sauté about 1 pound of fresh spinach until wilted, then squeeze out as much water as possible.
• What if my ricotta cheese filling is too watery?
  Make sure you’ve squeezed the spinach completely dry. You can also add a tablespoon or two of breadcrumbs to the ricotta cheese filling to absorb excess moisture.
• How do I know when my Spinach and Ricotta Stuffed Shells is perfectly done?
  The cheese should be melted and bubbly, and the marinara sauce should be simmering. Insert a fork into one of the shells to make sure it’s heated through.
• Can I make this ahead of time?
  Yes! You can assemble the Spinach and Ricotta Stuffed Shells a day in advance. Just cover it tightly with foil and refrigerate. Add about 10-15 minutes to the baking time.
• What kind of marinara sauce should I use?
  I always recommend using a high-quality jarred sauce or making your own. Here’s my marinara sauce recipe: https://cubaqueen.com/egg-muffins-with-spinach-and-feta

Here’s a customisation option I’ve found to make for some picky eaters: use some ground beef in the ricotta cheese filling. It will give the Spinach and Ricotta Stuffed Shells an even more complex flavor.

Community feedback about my Spinach and Ricotta Stuffed Shells recipe: “This is the best vegetarian pasta bake I’ve ever had!” I strive to create recipes that bring people joy and happiness through flavor.

CONCLUSION:

This Spinach and Ricotta Stuffed Shells represents everything Cuba Queen stands for: bold flavors, comforting textures, and a touch of unexpected flair. It’s a celebration on a plate, a dish that will make you feel warm and fuzzy inside. This delicious vegetarian pasta bake will be a new family favorite.

My Spinach and Ricotta Stuffed Shells Power Tips:

• Don’t overcook the jumbo pasta shells! They should be al dente.
• Squeeze the spinach completely dry! No soggy shells allowed.
• Don’t skip the nutmeg! It’s the secret ingredient.

I’ve also created and loved a few variations on this Spinach and Ricotta Stuffed Shells, one of the most popular is a mushroom and truffle oil addition that really makes this dish sing. Another tasty alternative can be found here on Spinach and Ricotta Stuffed Shells – Fork Knife Swoon. It is a really great twist on Spinach and Ricotta Stuffed Shells.

Another fun little variation would be to add a layer of pesto to the ricotta cheese filling and it will really give this vegetarian pasta bake a kick.

The Spinach and Ricotta Stuffed Shells with the mushroom and truffle oil ALWAYS gets the biggest reactions. People can’t get enough of that earthy flavor! This is also why I really enjoy Stuffed Shells Recipe – Love and Lemons version! Their version of Spinach and Ricotta Stuffed Shells looks phenomenal.

I have absolute confidence that you can make this Spinach and Ricotta Stuffed Shells your signature dish. It’s easy, delicious, and guaranteed to impress.

So, go forth and create some Spinach and Ricotta Stuffed Shells memories! Share your results with me – I can’t wait to see your creations! This Spinach and Ricotta Stuffed Shells will be a favorite for years to come.

Print

Spinach and Ricotta Stuffed Shells

Print Recipe

Pin Recipe

These comforting Spinach and Ricotta Stuffed Shells are filled with a creamy, cheesy mixture and baked in a flavorful marinara sauce. A perfect make-ahead meal for busy weeknights!

• Author: Quinn
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Baked
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 pound jumbo pasta shells
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 10 ounces frozen spinach, thawed and squeezed dry
• 15 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 large egg, lightly beaten
• Salt and black pepper to taste
• 24 ounces marinara sauce
• 1 cup shredded mozzarella cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 375°F (190°C). Cook jumbo pasta shells according to package directions. Drain and rinse with cold water to prevent sticking.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Stir in spinach and cook until heated through, about 2 minutes. Remove from heat and let cool slightly.
4. In a large bowl, combine ricotta cheese, Parmesan cheese, basil, and egg. Season with salt and pepper to taste.
5. Add the spinach mixture to the ricotta mixture and stir until well combined.
6. Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
7. Stuff each cooked pasta shell with the ricotta mixture and arrange in the baking dish.
8. Pour the remaining marinara sauce over the stuffed shells.
9. Sprinkle with mozzarella cheese.
10. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
11. Let cool slightly before serving.

Notes

For a richer flavor, add a pinch of nutmeg to the ricotta mixture. Serve with a side salad and garlic bread.