Creamy Spinach And Ricotta Stuffed Shells

Name: Creamy Spinach And Ricotta Stuffed Shells
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 12 jumbo pasta shells; 1 cup ricotta cheese; 2 cups fresh spinach, chopped; 1/2 cup grated Parmesan cheese; 1 egg, beaten; 1 teaspoon garlic powder; 1/2 teaspoon nutmeg; Salt and pepper to taste; 2 cups marinara sauce; 1/2 cup heavy cream; 1/2 teaspoon dried oregano

Highlighted under: Warm & Hearty Classics

I absolutely love making these creamy spinach and ricotta stuffed shells. There's something undeniably comforting about this dish, as it combines the rich flavors of ricotta cheese and fresh spinach, all enveloped in tender pasta shells. Whenever I prepare this meal, my family gathers around the table, and it becomes an instant favorite. The creamy sauce adds a luscious touch, making it perfect for a cozy dinner or a special occasion. Trust me, once you try it, you'll understand why it's a go-to in my kitchen!

Created by

Arielle Baxter

Last updated on 2026-02-08T02:25:36.676Z

When I first tried making stuffed shells, I was a bit intimidated. However, the combination of ricotta and sautéed spinach turned out to be not only easy but incredibly delicious! I mixed in some garlic and nutmeg for extra flavor, which elevated the dish even more. The joyful reaction from my family convinced me that this was a recipe I would always keep in my repertoire.

As I experimented with the sauce, I learned that using a mix of creamy ricotta and sharp Parmesan created a delightful balance in taste. To ensure that the shells don't dry out, I like to cover them well with the sauce before baking. This way, they come out bubbling and tender every single time!

Why You'll Love This Recipe
Rich and creamy filling with a hint of nutmeg
Perfectly al dente pasta that holds the filling beautifully
Simple to make yet impressive enough for guests

Perfecting Your Cheese Mixture

When preparing the cheese filling for these stuffed shells, the combination of ricotta and Parmesan is essential for achieving a rich flavor and creamy texture. I recommend using whole-milk ricotta for a more luxurious mouthfeel. If you're looking for a lighter option, part-skim ricotta can work, but it may result in a drier filling. Be sure to mix the ingredients until they are well combined, as this ensures a uniform taste in every bite.

Adding the beaten egg not only helps bind the mixture but also contributes to the overall creaminess. It’s crucial to season the filling adequately with salt and pepper; don’t skip this step, as it greatly enhances the flavor profile. A gentle sprinkle of nutmeg further elevates the dish, providing a warm, aromatic backdrop that complements the spinach.

Shell Stuffing Technique

Stuffing the pasta shells can be a bit tricky, but with the right technique, you'll achieve a beautifully filled shell every time. I find that using a teaspoon or a piping bag makes the process much easier and less messy. Fill each shell generously, leaving a little room at the open end to prevent overflow during baking. This technique ensures that the flavors stay tucked inside, instead of spilling out into the sauce.

After the shells are stuffed, arrange them in the baking dish with the open side facing up. This positioning allows the filling to remain moist and absorb some flavors from the sauce. If you have any leftover filling, you can dollop it on top of the shells before adding sauce, providing an extra burst of flavor.

Make-Ahead and Storage Tips

These creamy spinach and ricotta stuffed shells can easily be prepared ahead of time, making them a perfect option for busy weeknights or special occasions. If you're planning to make them in advance, simply prepare the stuffed shells and arrange them in your baking dish without the sauce. Cover tightly with plastic wrap and refrigerate for up to two days. When you’re ready to bake, remove the wrap and pour the sauce over the shells before placing them in the oven.

If you want to freeze them, it’s best to freeze the assembled dish before baking. Cover the baking dish tightly with foil and plastic wrap, then store in the freezer for up to three months. To reheat, thaw overnight in the refrigerator, then bake at 350°F (175°C) for about 30-40 minutes, or until heated through and bubbly. This versatility allows you to enjoy the dish at your convenience.

Ingredients

Gather the following ingredients to make this decadent dish:

For the stuffed shells

12 jumbo pasta shells
1 cup ricotta cheese
2 cups fresh spinach, chopped
1/2 cup grated Parmesan cheese
1 egg, beaten
1 teaspoon garlic powder
1/2 teaspoon nutmeg
Salt and pepper to taste

For the sauce

2 cups marinara sauce
1/2 cup heavy cream
1/2 teaspoon dried oregano

Make sure to have all ingredients prepped before starting!

Instructions

Follow these steps to create a mouthwatering dish:

Cook the pasta shells

Boil the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

Prepare the filling

In a large mixing bowl, combine ricotta cheese, chopped spinach, half of the Parmesan cheese, beaten egg, garlic powder, nutmeg, salt, and pepper. Mix well until fully combined.

Stuff the shells

Preheat the oven to 350°F (175°C). Stuff each pasta shell with the ricotta-spinach mixture and place them in a baking dish.

Make the sauce

In a saucepan, mix the marinara sauce, heavy cream, and oregano. Heat over low until warmed through.

Combine and bake

Pour the sauce over the stuffed shells, ensuring they are well covered. Sprinkle the remaining Parmesan cheese on top. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly.

Let it cool for a few minutes before serving to allow the flavors to settle!

Pro Tips

For an extra burst of flavor, consider adding sautéed mushrooms or sun-dried tomatoes to the ricotta filling.

Serving Suggestions

These stuffed shells are delightful on their own, but pairing them with a fresh side salad or garlic bread can elevate your meal further. A simple mixed greens salad with a light vinaigrette balances the richness of the cheese filling beautifully, providing a refreshing contrast. For a touch of luxury, consider adding toasted pine nuts or a sprinkle of fresh herbs on top before serving for added texture and flavor.

For those who enjoy a bit of spice, you can serve the shells with a pinch of crushed red pepper flakes or a drizzle of balsamic glaze. These toppings enhance the overall experience, adding a layer of complexity that pairs wonderfully with the creamy filling.

Creative Variations

While the classic spinach and ricotta combination is a favorite, don’t hesitate to get creative with your fillings. You can substitute the spinach with sautéed mushrooms, roasted red peppers, or even artichokes for a different flavor profile. For additional protein, consider adding shredded chicken or crumbled sausage to the cheese mixture.

To cater to dietary restrictions, feel free to use gluten-free pasta shells or a dairy-free ricotta alternative made from nuts. Adjusting the ingredients allows you to personalize this dish to fit various preferences, ensuring everyone at your table can enjoy it.

Questions About Recipes

→ Can I make stuffed shells ahead of time?

Absolutely! You can prepare the stuffed shells a day in advance and store them in the refrigerator. Just add a little more sauce before baking.

→ What can I use instead of ricotta cheese?

You can substitute ricotta with cottage cheese or even mascarpone for a different flavor profile.

→ How do I store leftovers?

Store any leftover stuffed shells in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.

→ Can I freeze the stuffed shells?

Yes, you can freeze them before baking. Just ensure they are well covered to prevent freezer burn. Bake from frozen, adding extra time.