If you’re craving something cheesy, cozy, and a little bit extra—this one’s for you. These stuffed shells are like a warm hug from the inside out: creamy, melty, and absolutely packed with flavor. Trust me, once you take that first bite of ricotta-stuffed pasta blanketed in rich marinara and gooey cheese, you’ll be hooked. It’s the kind of dish that makes you close your eyes and say, “Mmm, yes.”
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
This recipe feels a bit like a special occasion, even if you’re just making it on a Tuesday night in your comfiest socks. It’s simple enough to whip up on a weeknight but impressive enough to serve to guests and totally act like it was no big deal. The toasted pine nuts add a little crunch, the sautéed spinach brings in that earthy goodness, and the three cheeses? Oh, they’re living their best life in this one.
So grab your baking dish and let’s make some magic in the kitchen.
Why You’ll Love Stuffed Shells with Ricotta and Spinach
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Stuffed Shells with Ricotta and Spinach
Here’s where the flavor starts to build—it’s a classic combo of cheeses, fresh greens, and comforting sauce, with a few little twists to make it next-level delicious:
Jumbo Pasta Shells: These are the edible pockets of goodness, ready to be stuffed with cheesy magic.
Ricotta Cheese: Soft, creamy, and slightly sweet—this is the velvety base of the filling.
Mozzarella Cheese: For that melty, stretchy, golden-brown topping. Need I say more?
Parmesan Cheese: Adds a nutty, salty richness that brings depth to every bite.
Spinach: Sautéed until just wilted, it gives the dish an earthy flavor and a boost of color.
Toasted Pine Nuts: These little guys add an irresistible crunch and buttery note that makes everything pop.
Egg: Helps bind the filling together, so everything stays tucked inside the shells.
Garlic: Sautéed with the spinach for a flavorful, aromatic base.
Marinara Sauce: Rich, tomatoey, and the perfect backdrop to all that cheesy goodness.
Olive Oil, Salt, and Pepper: The essentials for flavor-building throughout the dish.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 375°F (190°C). This ensures even cooking and gives your dish the perfect texture.
Cook the Shells: Boil your jumbo pasta shells until al dente. You want them tender but firm enough to hold their shape during stuffing.
Sauté the Spinach: In a pan with a bit of olive oil, cook the garlic until fragrant, then toss in the spinach. Sauté until just wilted, then set aside to cool slightly.
Toast the Pine Nuts: In a dry skillet, toast the pine nuts over medium heat until golden and fragrant. Keep an eye on them—they go from perfect to burnt quickly!
Combine Ingredients: In a large bowl, mix the ricotta, half the mozzarella, Parmesan, egg, sautéed spinach, toasted pine nuts, salt, and pepper until well combined.
Prepare Your Baking Dish: Spread a generous layer of marinara sauce across the bottom of a baking dish to keep the shells moist and flavorful.
Assemble the Dish: Gently stuff each shell with the cheese mixture and place them in the baking dish, open-side up. Nestle them close together so they stay cozy while baking.
Top It Off: Spoon more marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella.
Cook to Perfection: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10-15 minutes until the cheese is golden and bubbly.
Finishing Touches: Let the dish cool for a few minutes before serving. This helps everything settle and makes it easier to scoop.
Serve and Enjoy: Serve warm and enjoy! Whether it’s a weeknight dinner or a dinner-party centerpiece, this dish is always a hit.
How to Serve Stuffed Shells
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Fresh Salads: A crisp green salad with a zippy vinaigrette balances the richness beautifully. Think arugula, cherry tomatoes, and a lemony dressing.
Crusty Bread: You’ll want something to mop up that sauce—garlic bread or a warm baguette is perfection.
Creamy Accompaniments: A spoonful of ricotta or a dollop of sour cream can bring even more creaminess to the plate.
Vegetable Sides: Roasted carrots, zucchini, or asparagus add great color and freshness.
As a Standalone: These shells are filling and satisfying all on their own. Just garnish with fresh basil or parsley and you’re good to go!
Additional Tips
Prep Ahead: You can prep the filling and sauce the day before—just store them separately in the fridge.
Spice It Up: Add red pepper flakes or a pinch of nutmeg to the filling for a little twist.
Dietary Adjustments: Swap in dairy-free cheese or gluten-free pasta shells to make it fit your needs.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.
Double the Batch: This dish freezes beautifully—make one for now, and stash one for later. Just wrap tightly and freeze before baking.
FAQ Section
Q1: Can I substitute spinach with kale?
A1: Absolutely! Just sauté the kale a bit longer to soften it up, and it works beautifully.
Q2: Can I make this dish ahead of time?
A2: Yes! Assemble it, cover it tightly, and refrigerate for up to 24 hours before baking.
Q3: How do I store leftovers?
A3: In an airtight container in the fridge for up to 4 days. For best texture, reheat in the oven.
Q4: Can I freeze this dish?
A4: Definitely. Freeze before or after baking—just make sure it’s well-wrapped to prevent freezer burn.
Q5: What’s the best way to reheat this dish?
A5: Reheat in a 350°F oven for about 20 minutes, or microwave in 30-second bursts until hot.
Q6: Can I add meat to this recipe?
A6: Totally! Try mixing cooked ground beef, sausage, or shredded chicken into the cheese filling.
Q7: Can I use store-bought marinara?
A7: Yes, just choose one you love. Or make your own for extra bragging rights.
Q8: What’s the best cheese combo if I don’t have Parmesan?
A8: Pecorino Romano or Grana Padano are great alternatives with a similar salty, nutty vibe.
Q9: Can I skip the egg?
A9: You can, though the filling may be a bit looser. It still tastes amazing.
Q10: How do I prevent the shells from tearing?
A10: Don’t overcook them—boil just until al dente, and handle gently while stuffing.
So, what do you think—are you ready to get a little cheesy? This dish has everything: comfort, flavor, and just enough elegance to make you feel like a total kitchen rockstar. Whether it’s your first time making stuffed shells or your fiftieth, this recipe is one you’ll want to return to again and again.
Print
Stuffed Shells with Ricotta, Mozzarella, Parmesan, Sautéed Spinach, Toasted Pine Nuts, and Marinara Sauce
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
These Stuffed Shells are the ultimate comfort food with a healthy twist—jumbo pasta shells packed with a creamy mix of ricotta, mozzarella, parmesan, and fresh sautéed spinach, baked in a rich marinara sauce until bubbling and golden. Perfect for cozy nights, entertaining guests, or meal prepping. Whether you’re looking for healthy recipes, recipes for dinner, or simple high protein meals, this dish hits the spot. It’s one of those recipes to try that’s both satisfying and wholesome. Pair it with a salad or garlic dinner rolls for a full Italian feast.
Ingredients
-
20 jumbo pasta shells (conchiglioni), cooked to al dente
-
1 tablespoon olive oil
-
2 cloves garlic, minced
-
6 oz fresh spinach
-
1 egg
-
15 oz ricotta cheese (whole or skim)
-
2/3 cup low-moisture mozzarella cheese, freshly grated
-
2/3 cup parmesan cheese, plus more for garnish
-
2/3 cup toasted salted pine nuts, divided
-
Zest of 1 lemon
-
Juice of 1/2 lemon
-
Salt and pepper, to taste
-
2 cups marinara sauce (Rao’s or Mezzetta recommended)
-
Fresh basil, finely chopped, for garnish
Instructions
-
Preheat oven to 375°F (190°C). Cook the jumbo pasta shells slightly under al dente according to package instructions.
-
In a medium cast iron skillet, heat olive oil over medium heat. Sauté garlic and spinach with a pinch of salt and pepper until wilted. Chop if needed and press out moisture.
-
In a large bowl, mix spinach and garlic with egg, ricotta, mozzarella, parmesan, ½ cup pine nuts, lemon zest, lemon juice, salt, and pepper.
-
Spread marinara sauce in the same skillet or a baking dish. Stuff each shell with about 2 tablespoons of the filling and place into the sauce.
-
Cover with foil and bake for 25–30 minutes, until bubbly. Remove foil and bake another 5 minutes.
-
Garnish with extra parmesan, remaining pine nuts, and fresh basil before serving.
Notes
-
Can be made ahead and refrigerated before baking.
-
For extra protein, add ground beef or sausage to the marinara.
-
Pine nuts add richness and texture—can be substituted with walnuts or omitted.
-
Use a high-quality marinara for best results.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 369 kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 85mg