Spinach Ricotta Shells

Featured in pasta-dishes.

Look at these absolutely gorgeous stuffed shells! The way that golden cheese is bubbling and melting over each shell is making my mouth water just looking at it. You can see how perfectly the creamy spinach and ricotta filling peeks through, creating this beautiful contrast of colors. The shells are cooked to that perfect al dente texture and stuffed generously with the most delicious mixture. When you pull these out of your oven, your kitchen will smell like an authentic Italian restaurant. Trust me, once you take that first bite of the creamy, cheesy filling combined with the tender pasta, you'll understand why this recipe is an absolute game-changer. Your family is going to be asking for seconds before they even finish their first serving!

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Updated on Sat, 31 May 2025 22:21:44 GMT
Golden baked jumbo pasta shells filled with creamy spinach and ricotta cheese mixture pin it
Golden baked jumbo pasta shells filled with creamy spinach and ricotta cheese mixture | lonerecipes.com

I first discovered this recipe during a trip to a small Italian restaurant where the owner's grandmother was still making pasta by hand. The way she carefully spooned the ricotta mixture into each shell with such precision and love was mesmerizing. When I recreated it at home, I realized that the secret isn't just in the ingredients, but in taking your time with each step. The spinach needs to be properly wilted and drained, the ricotta should be smooth and well-seasoned, and each shell deserves individual attention when being filled. I love how this recipe transforms simple ingredients into something that feels incredibly special and restaurant-worthy. Every time I make these shells, I'm transported back to that cozy Italian kitchen.

Why I love this recipe

What I absolutely love about this recipe is how it manages to be both elegant and comforting at the same time. There's something so satisfying about the process of stuffing each shell - it's almost meditative. The combination of textures is what really gets me: the tender pasta, the creamy filling, and that gorgeous golden cheese on top. It's also incredibly versatile - you can add different herbs, swap in different cheeses, or even sneak in some extra vegetables. This recipe has become my go-to for impressing guests because it looks fancy but is actually quite straightforward to make. Plus, it freezes beautifully, so I often make a double batch and save half for those busy weeknights when I want something homemade but don't have time to cook from scratch.

What You Need From Your Kitchen

  • Jumbo pasta shells: Cook until al dente and drain well
  • Ricotta cheese: Use whole milk ricotta for creamiest texture
  • Fresh spinach: Sauté until wilted and squeeze out excess water
  • Mozzarella cheese: Shred fresh for best melting quality
  • Parmesan cheese: Freshly grated provides best flavor
  • Eggs: Beat well to bind the filling mixture

Let's Make These Together

Prepare the pasta foundation
Start by bringing a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook them according to the package directions until they reach that perfect al dente texture. You'll want them tender but still firm enough to hold their shape when stuffed. Drain them carefully and set aside to cool slightly while you prepare the filling.
Create the spinach mixture
Heat a large skillet over medium heat and sauté the fresh spinach with minced garlic until the leaves are completely wilted. This is crucial - make sure to squeeze out as much excess water as possible from the cooked spinach using a clean kitchen towel or paper towels. This prevents your filling from becoming watery.
Combine the creamy filling
In a large mixing bowl, combine the ricotta cheese, the well-drained spinach mixture, half of the shredded mozzarella, all of the grated parmesan, and the beaten eggs. Mix everything together until you have a smooth, well-combined filling that holds together nicely.
Stuff and bake to perfection
Carefully spoon the filling into each pasta shell, making sure they're generously stuffed but not overflowing. Arrange them in a greased baking dish, sprinkle with the remaining mozzarella cheese, and bake at 375°F for 25-30 minutes until the cheese is golden brown and bubbling beautifully.
Recipe picture pin it
Homemade Italian stuffed shells with ricotta spinach filling baked to perfection | lonerecipes.com

Switch Things Up

I remember the first time I made these stuffed shells, I was nervous about getting the filling just right. I ended up adding a bit too much spinach to the first batch, but it turned out to be a happy accident because everyone loved the extra green goodness! Now I always make sure to squeeze out as much water as possible from the spinach - it makes such a difference in the texture. My kids love helping me stuff the shells, though we always end up with cheese everywhere. I've learned to cook a few extra shells because some inevitably break during the stuffing process. The smell when these are baking is absolutely incredible - it fills the entire house with the most comforting aroma.

Perfect Pairings

These stuffed shells pair beautifully with a crisp Caesar salad and some warm garlic bread to soak up any extra sauce. A glass of Chianti or Pinot Grigio complements the rich cheese flavors perfectly. For a complete Italian feast, serve alongside roasted vegetables like zucchini or bell peppers. The creamy texture of the shells also goes wonderfully with a light arugula salad dressed with lemon vinaigrette to cut through the richness.

Delicious stuffed conchiglie pasta with melted mozzarella and fresh spinach filling pin it
Delicious stuffed conchiglie pasta with melted mozzarella and fresh spinach filling | lonerecipes.com

Frequently Asked Questions

→ Can I make these stuffed shells ahead of time?

Yes! You can assemble the stuffed shells up to 24 hours in advance. Cover tightly with foil and refrigerate. Add an extra 10-15 minutes to the baking time if cooking from cold.

→ What if my pasta shells break while cooking?

It's always a good idea to cook a few extra shells since some may break. Handle them gently when draining and use a slotted spoon to transfer them. Slightly undercooked shells are easier to stuff without breaking.

→ Can I freeze these stuffed shells?

Absolutely! You can freeze them before or after baking. If freezing unbaked, thaw overnight in the refrigerator before baking. If freezing cooked shells, reheat in a 350°F oven until heated through.

→ How do I prevent the filling from being watery?

The key is thoroughly draining the cooked spinach. Squeeze it in a clean kitchen towel or paper towels until no more water comes out. Also, make sure your ricotta isn't too wet - you can drain it in a fine-mesh strainer if needed.

→ What can I substitute for ricotta cheese?

You can use cottage cheese (drained), cream cheese mixed with milk, or a combination of Greek yogurt and cream cheese. Each will give a slightly different texture but will still be delicious.

Conclusion

These spinach ricotta stuffed shells are the perfect comfort food that brings the whole family together. The combination of creamy cheeses and nutritious spinach creates a balanced meal that's both satisfying and delicious. Whether you're hosting a dinner party or looking for a cozy weeknight meal, these shells deliver restaurant-quality flavor right from your own kitchen. The recipe is forgiving and can be prepared ahead of time, making it ideal for busy schedules.

Spinach Ricotta Shells

Jumbo pasta shells stuffed with creamy spinach and ricotta filling, topped with melted cheese and baked to golden perfection.

Prep Time
25 Minutes
Cook Time
35 Minutes
Total Time
60 Minutes
By: chris

Category: pasta-dishes

Difficulty: intermediate

Cuisine: Italian

Yield: 6 Servings (6 balls)

Dietary: Vegetarian, Cheese

Ingredients

0120 jumbo pasta shells
022 cups ricotta cheese
032 cups fresh spinach, chopped
041 cup shredded mozzarella cheese
051/2 cup grated parmesan cheese
062 large eggs
073 cloves garlic, minced

Instructions

Step 01

Cook jumbo pasta shells according to package directions until al dente. Drain and set aside to cool slightly.

Step 02

Sauté fresh spinach with minced garlic until wilted. Squeeze out excess water and let cool.

Step 03

In a large bowl, combine ricotta cheese, cooked spinach, half of the mozzarella, parmesan cheese, and beaten eggs. Mix until well combined.

Step 04

Carefully stuff each pasta shell with the ricotta mixture using a spoon or piping bag.

Step 05

Place stuffed shells in a greased baking dish, top with remaining mozzarella, and bake at 375°F for 25-30 minutes until golden and bubbly.

Notes

  1. Cook a few extra shells in case some break during stuffing
  2. Make sure to squeeze out excess water from the spinach to prevent soggy filling
  3. These can be assembled ahead of time and refrigerated before baking
  4. Leftover shells can be frozen for up to 3 months

Tools You'll Need

  • Large pot for boiling pasta
  • Large mixing bowl
  • 9x13 inch baking dish
  • Colander for draining
  • Large spoon or piping bag

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy - contains ricotta, mozzarella, and parmesan cheese
  • Eggs - recipe contains eggs
  • Gluten - pasta shells contain wheat

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 18 g
  • Total Carbohydrate: 42 g
  • Protein: 22 g

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