Stuffed Shells with Spinach & Ricotta Filling Recipe

Stuffed Shells with Spinach & Ricotta Filling Recipe

Why You Should Give This Recipe a Try

Jumbo stuffed shells filled with creamy ricotta cheese, parmesan cheese, and fresh spinach all smothered in simple tomato sauce and, naturally, more cheese. Need I say more? Stuffed Shells with Spinach & Ricotta Filling Recipe is a quick and easy weeknight meal that will easily become one of your go-to pasta dishes. With only a few ingredients and no fussing with  complicated techniques or equipment – ever tried a pasta maker!? – this recipe can be one your table in about 45 minutes. Hearty, satisfying, and simple, this is one of those pasta recipes that will please the whole family. 

Some of the best features of this recipe:

Cheese! And more cheese. The pasta shells are stuffed with both ricotta and shredded Parmesan cheese. The dish is topped off with a hearty sprinkling of both Parmesan and mozzarella cheese.

Jarred sauce is good enough. If you are someone who enjoys making homemade pasta sauce, go for it. Personally, jarred marinara sauce has never failed me.

Spinach for a nice veggie component. Wilt some fresh baby spinach and stir it in; it is that simple.

As with all my recipes, Stuffed Shells with Spinach & Ricotta Filling Recipe is very easy to make and requires no special equipment or techniques. All of the ingredients are easily found in the grocery store. Best of all, it doesn’t take much time to prepare!

Recipe Ingredients

Jumbo pasta shells (about 16)

8 oz bag baby spinach

1 tsp olive oil

15 oz ricotta cheese 

1 tsp lemon zest

1 large egg

1 cup shredded Parmesan cheese (divided)

½ cup shredded mozzarella cheese

Salt

1 jar of pasta sauce (24 oz – marinara is fine)

Helpful Tools

Large pot

Colander

Large skillet

Rubber spatula

​Microplane

9×11 inch baking pan

Nonstick cooking spray 

Large mixing bowl

Wooden spoon

Large spoon (for filling the shells) or piping bag

​Aluminum foil 

Ingredient Notes

The lemon zest is optional but really adds brightness to the ricotta and spinach filling.

There is flexibility in the pasta sauce. I generally use marinara sauce but you can also use another tomato based sauce – tomato and basil, tomato and cheese, etc.

I use part skim ricotta cheese and part skim mozzarella. Feel free to use either the part skim or whole milk products. 

Step-by-Step Instructions

1. Preheat the oven to 375 degrees F.

2. Cook the pasta shells according to the package directions, but do not cook longer than 10 minutes. It will be slightly more firm than al dente, but the pasta will finish cooking in the oven. Drain and set aside when ready.

3. Heat a small amount (one teaspoon is fine) of olive oil in a large skillet. Add the spinach and cook over medium heat until completely wilted. Set aside.

4. Zest the lemon. 

5. Add the ricotta cheese to a large bowl. 

6. Beat the egg into the ricotta cheese.

7. Stir the lemon zest and 1/2 cup of the Parmesan cheese into the egg and ricotta mixture. Sprinkle lightly with salt.

8. Squeeze the excess liquid from the spinach and add it to the ricotta mixture.

9. If the pasta mixture is still too hot to handle, rinse with cold water. Shake off the excess water before using.

10. Spray a 9×11 inch baking dish with nonstick cooking spray.

11. If you are using the piping bag, you can either use a round tip or just cut off the end. I generally use a large spoon.

12. Fill the pastry bag with the ricotta and spinach mixture (if using).

13. Hold the pasta shell in the palm of one hand with the opening at the top.

14. Fill the shell with the cheese and spinach mixture, about 1 to 1 1/2 tbsp each.

15. Arrange the filled pasta shells in the prepared pan with the opening facing up.

16. Pour the sauce over the top of the filled shells.

17. Sprinkle the remaining Parmesan cheese and the shredded mozzarella evenly over the entire dish.

18. Cover with aluminum foil.

19. Bake for 25 minutes. Remove the foil and finish cooking for 10 minutes until the cheese is melted and the sauce bubbly.

Check out the printable recipe card, below, for step-by-step directions!

Storage

Store leftovers in an airtight container in the fridge for 2-3 days.

Tips & Tricks

I like to cook my pasta with a pinch of salt and a tablespoon of olive oil. I feel like the oil keeps the shells from sticking together. Be sure to stir occasionally as the pasta cooks, as well.

You can remove the excess liquid from the cooked spinach in a variety of ways. You can place it in a clean tea towel or kitchen towel and squeeze (over the sink!). You can also press the spinach down against the sides of a sieve to drain or place it in a thick layer of paper towels and twist. Mainly, you don’t want extra liquid getting into the cheese mixture.

Don’t have a microplane? You can use a zester or the tiniest holes on the side of a box grater to zest your lemon.

Worried about your sauce spilling over? Cleaning my oven is not one of my favorite things. Feel free to place the baking pan on a rimmed baking sheet before placing in the oven.

FAQs

What else can I do with this filling?

Are you a person who loves their pasta machine? You can make homemade ravioli! I made homemade pasta once and did not particularly enjoy the process but if making your own pasta is your thing, this makes a great filling. You can also take any leftover filling and add it to cooked ziti or penne pasta and sprinkle with some additional cheese and some sauce before baking. 

Can I use fresh ricotta in this recipe?

You can use fresh ricotta in this recipe, but be sure to remove the excess liquid.

I love dipping fresh bread into cheesy, tomato sauce and when I have time, I make my own, like this Easy Focaccia Bread with Homemade Italian Seasoning or Crusty Country French Bread.