Spinach Ricotta Stuffed Shells

Spinach Ricotta stuffed shells is an easy pasta recipe made with jumbo pasta shells filled with three types of cheese and spinach, all nestled in a rich, flavorful marinara sauce.

Shell pasta, or Conchiglie, as Italians call these, are a super fun durum wheat pasta shape that you can fill with lots of goodies, including the creamy ricotta cheese.

The smallest shells are called conchigliette, and they're fantastic for soups, but for this recipe we're using the over-sized ones conchiglioni. For me, when it comes to shell pasta, the larger, the better!

Why You'll Love This Recipe

1. Simple ingredients - Everything you need is easy to find at the store.
2. No complicated steps - Just cook, mix, stuff, and bake. That's it!
3. Comforting - Cheesy, saucy, and baked to perfection.
4. Feeds a crowd - Great for sharing or saving leftovers.

Ingredients

These are the things you need to make spinach ricotta stuffed shells:

• Jumbo shells pasta: These are big pasta shells that you can stuff with filling. They're fun to eat and hold a lot of cheesy goodness.
• Olive oil: Just a little bit to cook the garlic and spinach. It helps everything soften and adds a nice flavor.
• Minced garlic: Gives the filling a nice, garlicky taste. You don't need much, but it makes a big difference.
• Spinach: A handful of fresh spinach that cooks down quickly and mixes right into the cheese. It's an easy way to sneak in some greens.
• Ricotta cheese: This is the creamy part of the filling. It's soft, mild, and makes everything rich and cheesy.
• Parmesan cheese: Adds a little salty, cheesy kick. You'll mix some into the filling and sprinkle a bit on top.
• Mozzarella cheese: The melty cheese! This is what makes the shells gooey and cheesy when they bake.
• Basil: A little fresh basil for extra flavor. If you don't have it, don't stress, it's still good without it.
• Egg: This helps hold the filling together so it's not too runny when baked.
• Salt & black pepper: Just a bit to season the filling so it's not bland. Add more or less to your taste.
• Marinara sauce: The tomato sauce that makes everything saucy and delicious. You can use homemade or store-bought.

How to Make It

Today we're making stuffed shells with ricotta cheese and spinach. To make, follow these simple steps:

Step 1: Boil the pasta - Cook the shells in salted water until they're just soft enough to stuff. Drain and set aside.

Step 2: Make the filling - Sauté the garlic and spinach in olive oil, then mix with ricotta, Parmesan, mozzarella, egg, salt, and pepper.

Step 3: Stuff the shells - Fill each shell with the ricotta mixture.

Step 4: Assemble the dish - Spread marinara sauce in a baking dish, place the stuffed shells on top, and add more sauce.

Step 5: Bake - Pop it in the oven until everything is warm and bubbly.

Tips for Success

• Don't overcook the pasta since it will soften more in the oven, take it out while it's still firm. In fact, remove and drain it a minute before you'd usually drain your pasta. It should be malleable but still slightly hard to the touch.
• Use good cheese - It makes a big difference in flavor.
• Make ahead - Stuff the shells in advance and bake when you're ready.

Variations and Substitutions

This version of spinach ricotta stuffed shells is vegeterian, but you can vary the recipe to your liking.

Change up the sauce - Marinara is great, but a rich Bolognese or a spicy arrabbiata can take it in a whole new direction. You can even go for a creamy Alfredo-style sauce for a white-over-white stuffed conchiglie.

Mix up the filling - Try adding mushrooms, ground meat, or even a spoonful of pesto for extra flavor.

Give it some texture - A handful of crushed walnuts in the filling adds a little crunch.

Frequently Asked Questions

Moreover, you might also like:

• Cheesy Penne Ground Beef Casserole
• Easy Meatballs
• Marry Me Chicken
• Honey Mustard Chicken Salad

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