Can I use frozen spinach instead of fresh?

Yes, frozen spinach works perfectly for Easy Spinach and Ricotta Stuffed Shells. Just thaw it completely and squeeze out as much excess water as possible to avoid a watery filling.

What’s the best way to keep the shells from sticking together?

Cook the pasta until al dente, drain, and spread the shells out on a baking sheet in a single layer. A drizzle of olive oil can help prevent sticking while they cool.

Can I make these shells ahead of time?

Absolutely. You can assemble the dish up to 24 hours in advance, store it covered in the fridge, and bake it when ready. This makes it perfect for entertaining or meal prep.

Are Easy Spinach and Ricotta Stuffed Shells freezer-friendly?

Yes, you can freeze the assembled shells before baking for up to 3 months. Thaw overnight in the fridge and bake as directed, adding extra time to account for the cold start.

How do I reheat leftovers without drying them out?

Cover the dish with foil and reheat in a 350°F oven until warmed through. For small portions, the microwave works well—just add a splash of marinara to keep them moist.

Can I make this dish gluten-free?

Yes, just use certified gluten-free jumbo pasta shells and confirm your marinara sauce is gluten-free. The rest of the recipe remains the same.

Easy Spinach and Ricotta Stuffed Shells – 5 Simple Tips for Comfort

Name: Easy Spinach and Ricotta Stuffed Shells – Comfort Made Simple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12–15 jumbo pasta shells (about 1/2 box); 2 cups ricotta cheese; 1 cup shredded mozzarella cheese (divided); 1/2 cup grated Parmesan cheese; 1 large egg; 2 cups fresh spinach, roughly chopped (or 1 cup frozen, thawed and drained); 2 cloves garlic, minced; 2 cups marinara sauce; 1 tablespoon olive oil; 1 teaspoon Italian seasoning; Salt and black pepper to taste; Fresh basil leaves for garnish (optional)

Description

Easy Spinach and Ricotta Stuffed Shells combine creamy ricotta, fresh spinach, and melty mozzarella in tender pasta shells baked with marinara. A wholesome, comforting Italian-inspired dish ready in under an hour.

Ingredients

12–15 jumbo pasta shells (about 1/2 box)
2 cups ricotta cheese
1 cup shredded mozzarella cheese (divided)
1/2 cup grated Parmesan cheese
1 large egg
2 cups fresh spinach, roughly chopped (or 1 cup frozen, thawed and drained)
2 cloves garlic, minced
2 cups marinara sauce
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and black pepper to taste
Fresh basil leaves for garnish (optional)

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Instructions

Cook the jumbo pasta shells in salted boiling water until al dente, about 8–10 minutes. Drain and cool.
Mix ricotta, 1/2 cup mozzarella, Parmesan, and egg in a bowl until combined.
Sauté garlic in olive oil over medium heat, add spinach, and cook until wilted. Combine with ricotta mixture, seasoning with Italian herbs, salt, and pepper.
Preheat oven to 375°F (190°C). Spread 1 cup marinara sauce in a 9×13-inch baking dish.
Fill each pasta shell with about 2 tablespoons filling and arrange in the dish.
Top with remaining marinara sauce and mozzarella.
Cover with foil and bake for 20 minutes, then uncover and bake 10 more minutes.
Rest 5 minutes before serving. Garnish with basil if desired.

Notes

Use full-fat ricotta for creaminess or part-skim for a lighter option.
Avoid overstuffing shells to keep filling inside.
Add mushrooms, sun-dried tomatoes, or herbs for variety.
Can be made ahead and frozen before baking.