Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

If you’re looking for a cozy, satisfying, and wholesome vegetarian meal that everyone will love, these Easy Spinach and Ricotta Stuffed Shells check every box. Jumbo pasta shells are filled with a creamy spinach-ricotta mixture, topped with marinara sauce, and baked until bubbling and golden. This recipe is easy to prepare ahead, makes fantastic leftovers, and delivers classic Italian comfort food without the meat.

Best of all? It’s packed with protein, fiber, and greens—making it a balanced, meatless dinner that’s both indulgent and nourishing.

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Ingredients Overview: A Classic Italian Trio

Jumbo Pasta Shells

These large shells are perfect for holding creamy fillings. Be sure to cook them al dente—they’ll finish cooking in the oven and hold their shape better.

Ricotta Cheese

Ricotta adds a creamy, slightly sweet flavor that makes the filling irresistibly smooth. Use whole-milk ricotta for best texture, or part-skim for a lighter version.

Fresh or Frozen Spinach

Spinach brings fiber, nutrients, and a beautiful green contrast to the cheese. If using frozen, thaw and squeeze out all moisture. If using fresh, sauté it lightly before adding.

Parmesan Cheese

Adds salty, nutty richness and helps bind the filling. It also creates a golden top when sprinkled over the marinara.

Mozzarella Cheese

Mild, melty mozzarella is perfect for topping the dish—adding that irresistible gooey finish. You can also mix a little into the filling.

Egg

A beaten egg binds the ricotta mixture and helps the shells hold together as they bake.

Marinara Sauce

Use your favorite jarred or homemade marinara. Look for one with garlic, basil, and no added sugar for the healthiest option.

Garlic & Italian Seasoning

Add depth and classic Italian flavor to the ricotta filling.

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Step-by-Step Instructions: Creamy, Cheesy, and Baked to Perfection

1. Preheat Oven and Prepare Pasta

Preheat your oven to 375°F (190°C). Boil jumbo shells according to package instructions until just al dente. Drain and cool slightly.

Tip: Cook 2–3 extra shells in case some tear during cooking.

2. Make the Spinach Ricotta Filling

In a mixing bowl, combine:

• 15 oz ricotta cheese

• 1 egg, beaten

• 1 cup cooked, squeezed-dry spinach (thawed frozen or sautéed fresh)

• 1/2 cup grated Parmesan cheese

• 1 tsp Italian seasoning

• 1 clove garlic, minced (optional)

• Salt and pepper to taste

Stir until creamy and fully combined.

3. Fill the Shells

Use a spoon or piping bag to fill each shell with 1–2 tablespoons of the spinach-ricotta mixture.

4. Assemble in the Baking Dish

Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange the filled shells in a single layer. Top with remaining marinara (about 1.5–2 cups), then sprinkle with 1 cup shredded mozzarella and extra Parmesan if desired.

5. Bake

Cover with foil and bake for 25 minutes. Uncover and bake another 10 minutes until cheese is bubbly and golden.

6. Rest and Serve

Let rest 5 minutes before serving. Garnish with chopped basil or parsley.

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Tips, Variations, and Substitutions

Helpful Tips:

• Squeeze spinach well—excess moisture will make the filling watery.

• Don’t overfill shells—they should be full but still easy to close.

• Add extra sauce if you prefer a saucier bake.

Variations:

• Add mushrooms: Sauté finely chopped mushrooms and add to the ricotta mixture for extra umami.

• Zucchini or eggplant: Dice and roast before stirring into the filling.

• Spicy twist: Add crushed red pepper flakes to the sauce for mild heat.

• Pesto drizzle: Add a swirl of pesto on top before baking or right before serving.

Cheese Swaps:

• Use cottage cheese in place of ricotta for a higher-protein, lower-fat option.

• Try fontina, provolone, or goat cheese for unique flavor variations.

Gluten-Free Option:

• Use gluten-free pasta shells (available in specialty or health food stores). Ensure your marinara is certified gluten-free.

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Serving Ideas & Occasions

This baked pasta dish is a full meal on its own, but pairs beautifully with fresh and simple sides.

Serve With:

• Garlic bread or crusty whole-grain rolls

• Caesar salad or arugula salad with lemon vinaigrette

• Roasted vegetables (like zucchini, carrots, or asparagus)

Perfect For:

• Meatless Monday

• Family dinners

• Potluck parties

• Freezer meal prep

• Weeknight vegetarian meals

Leftovers reheat beautifully and even taste better the next day.

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Nutritional & Health Notes

These stuffed shells are a healthier twist on traditional baked pasta, packed with greens and customizable based on dietary preferences.

Protein

Thanks to ricotta, egg, and mozzarella, each serving delivers 15–20g of protein.

Fiber & Nutrients

Spinach is high in iron, folate, and fiber. Combine with whole-wheat pasta for even more fiber.

Lower Fat Options

Use part-skim cheeses or cottage cheese, and limit mozzarella topping if watching saturated fat.

Gluten-Free & Vegetarian

Naturally vegetarian. Use gluten-free shells and sauce to make it gluten-free.

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Frequently Asked Questions

1. Can I freeze spinach and ricotta stuffed shells?

Yes! Assemble but don’t bake. Wrap tightly and freeze for up to 3 months. Bake from frozen, covered with foil, for 45–50 minutes at 375°F.

2. Can I use fresh spinach instead of frozen?

Absolutely. Sauté 5–6 cups fresh spinach until wilted, then squeeze out moisture and chop finely before mixing with ricotta.

3. What’s the best way to reheat leftovers?

Reheat in the oven at 350°F, covered with foil, for 15–20 minutes. Add a splash of sauce or water to keep moist. Microwave works too for quick reheating.

4. Can I make this ahead of time?

Yes! You can prep and assemble it up to 24 hours in advance. Cover and refrigerate until ready to bake.

5. What sauce works best?

A classic garlic-basil marinara is perfect. You can also use a spicy arrabbiata or mix in some cream sauce for richness.

6. Can I add meat to this dish?

Sure—mix in cooked ground turkey or sausage with the ricotta filling, or layer meat sauce under the shells before baking.

7. How many shells per serving?

Typically, 3–4 filled shells per person makes a satisfying main course.

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