Vegetarian Stuffed Shells
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Vegetarian Stuffed Shells
These spinach ricotta stuffed shells are the ultimate comfort food, featuring jumbo pasta shells filled with a creamy, cheesy mixture and baked in a rich marinara sauce. This classic Italian pasta bake is surprisingly simple to make from scratch and is perfect for cozy family dinners or feeding a crowd. With a golden, bubbly mozzarella topping, it’s a vegetarian meal that satisfies everyone at the table.
I first fell in love with the rhythm of making stuffed shells during a quiet winter in a small Italian village. The process of filling each pasta shell feels like a small, mindful ritual, creating a dish that is both hearty and elegant. I often serve this bake with a simple side salad and a loaf of my cheesy garlic bliss bread for a complete meal. It’s also a wonderful addition to a holiday spread, holding its own alongside other classics like traditional Italian meatballs.
Four Reasons to Make This Classic Bake
- Effortless Elegance: It looks impressive but comes together with simple, straightforward steps.
- Crowd-Pleasing Comfort: The creamy ricotta filling and savory marinara sauce are universally loved.
- Perfect for Meal Prep: You can assemble the entire dish ahead of time and bake it when needed.
- Wholesome and Satisfying: Packed with protein and veggies, it’s a balanced, hearty vegetarian main.
What You’ll Need for Perfect Spinach Ricotta Stuffed Shells
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Jumbo Pasta Shells: Their large size is essential for holding the generous cheese filling.
- Frozen Chopped Spinach: Thaw completely and squeeze very dry to prevent a watery filling.
- Whole Milk Ricotta: Provides the best creamy texture and rich flavor for the filling.
- Parmesan Cheese: Adds a salty, nutty depth to the ricotta mixture.
- Egg: Acts as a binder, helping the filling hold its shape inside the shells.
- Ground Nutmeg: A pinch enhances the spinach and cheese with warmth.
- Marinara Sauce: Use your favorite jarred brand or a homemade sauce for the base.
- Shredded Mozzarella: Creates that irresistibly golden, stretchy cheese topping.
Spinach Ricotta Stuffed Shells
Make delicious spinach ricotta stuffed shells with this easy recipe. Jumbo pasta shells filled with creamy cheese and spinach, baked in marinara sauce until bubbly.
Equipment
- large pot
- knife
- cutting board
- mixing bowl
- measuring spoons
- measuring cups
- 9×13-inch baking dish
- oven
- kitchen towel or paper towels
Ingredients
Pasta & Filling
- 1 pound jumbo pasta shells
- 1 tablespoon olive oil divided
- 10 ounces frozen chopped spinach thawed and squeezed very dry
- 15 ounces whole milk ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese plus more for topping
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 2 cloves garlic minced
- 24 ounces marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Bring a large pot of salted water to a boil over high heat. Add the 1 pound of jumbo pasta shells and cook according to package directions, until al dente, about 8 to 10 minutes. The shells should be pliable but still have a slight bite. Drain the shells well, rinse with cold water to stop cooking, and toss gently with 1 teaspoon of olive oil to prevent sticking. Set aside.
- While the pasta cooks, ensure the 10 ounces of frozen chopped spinach are fully thawed. Place the thawed spinach in a clean kitchen towel or several layers of paper towels and squeeze out as much excess liquid as possible. This step is crucial for a non-watery filling. Mince the 2 cloves of garlic.
- In a large mixing bowl, combine the 15 ounces of whole milk ricotta cheese, 1 large egg, 1/2 cup of grated Parmesan cheese, 1/4 teaspoon of ground nutmeg, 1/2 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, the minced garlic, and the thoroughly squeezed dry spinach. Mix everything together with a spoon or your hands until well combined and evenly distributed.
- Spread about 1 cup of the 24 ounces of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Carefully take each cooked jumbo pasta shell and fill it generously with the spinach and ricotta mixture, using a spoon or your fingers. Arrange the filled shells in a single layer in the prepared baking dish. You may need to fit them snugly.
- Pour the remaining 14 ounces (about 1 3/4 cups) of marinara sauce evenly over the stuffed shells. Ensure all shells are well-coated. Sprinkle the 1 cup of shredded mozzarella cheese over the top of the sauced shells, along with an additional sprinkle of grated Parmesan cheese, if desired.
- Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
- Remove the foil and continue to bake for another 15 to 20 minutes, or until the sauce is bubbly around the edges and the cheese on top is melted, golden brown, and slightly crispy. Once baked, carefully remove the dish from the oven. Let the stuffed shells rest for 5 to 10 minutes before serving. This allows the dish to set slightly, making it easier to serve and preventing the filling from oozing out immediately.
Notes
Ensure spinach is squeezed very dry to prevent a watery filling. Let the dish rest before serving for easier portioning.
Ways to Customize Your Stuffed Shells
- Add Protein: Stir in about a cup of cooked, crumbled Italian sausage or ground beef to the filling.
- Extra Cheesy Version: Add a cup of shredded Italian cheese blend directly into the ricotta mixture.
- Vegetarian Protein Boost: Mix in a can of drained and rinsed white beans or lentils.
My Pro Tips for Perfect Spinach Ricotta Stuffed Shells
- Squeeze the Spinach: Take the time to thoroughly squeeze all moisture from the thawed spinach using a clean kitchen towel.
- Cook Pasta Al Dente: The shells will continue to cook in the oven, so avoid overcooking them initially.
- Let It Rest: Allow the baked shells to rest for 5-10 minutes before serving; this helps the filling set.
- Prep Your Pan: A thin layer of sauce on the bottom prevents the shells from sticking during baking.
How to Store and Reheat Your Stuffed Shells
- Store: Cool completely, then transfer to an airtight container and refrigerate for up to 4 days.
- Freeze: Assemble the unbaked dish, wrap tightly in foil, and freeze for up to 3 months. Thaw in the fridge before baking.
- Reheat: Cover with foil and warm in a 350°F oven for 15-20 minutes, or until heated through.
- Make-Ahead Tip: You can fill the shells and arrange them in the sauced dish a day in advance, then cover and refrigerate until ready to bake.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Simply wilt about 1 pound of fresh spinach in a pan with a little water or olive oil, then drain and squeeze it very dry before adding it to the ricotta mixture. The key is eliminating as much moisture as possible.
What can I substitute for ricotta cheese?
Cottage cheese is the best substitute. For a smoother texture, blend it first. Alternatively, you could use a similar amount of mascarpone for a richer, creamier filling.
How do I prevent my stuffed shells from being watery?
The most important step is thoroughly squeezing the thawed frozen spinach. Also, make sure your ricotta isn’t overly watery. Letting the baked dish rest before serving allows excess moisture to be absorbed.
Can I make spinach ricotta stuffed shells ahead of time?
Absolutely. Assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if the dish is chilled.
More Comforting Italian Recipes You’ll Love
Why This Spinach Ricotta Stuffed Shells Bake Is a Favorite
With its creamy, savory filling and comforting, cheesy topping, this dish is a guaranteed crowd-pleaser for any occasion. It’s the kind of meal that fills your kitchen with the most wonderful aromas and brings everyone to the table. I hope this recipe becomes a cherished part of your own family’s recipe rotation.
