1. Can I make spinach ricotta stuffed shells ahead of time?

Yes! You can fully assemble the stuffed shells, cover the dish tightly, and refrigerate for up to 24 hours before baking. It’s a great option for meal prepping or entertaining. Just add an extra 5–10 minutes to the baking time if cooking straight from the fridge.

2. Can I freeze this dish?

Absolutely. Prepare and stuff the shells as directed, then place them in a freezer-safe dish. Cover tightly with foil and freeze for up to 2–3 months. Thaw overnight in the fridge before baking as usual, or bake from frozen at 350°F for about 45–50 minutes.

3. What can I use instead of ricotta cheese?

Cottage cheese is a great substitute—just blend it until smooth for a similar texture. Mascarpone also works for a richer taste, and cream cheese can be used in a pinch if thinned slightly with milk.

The Best Easy Ricotta Stuffed Shells

Description

Creamy spinach ricotta stuffed shells baked in marinara sauce with mozzarella and parmesan, perfect for beginner cooks seeking a comforting vegetarian meal.

Ingredients

Scale

12 jumbo pasta shells
1 ½ cups ricotta cheese
¼ teaspoon nutmeg (optional)
1 cup shredded mozzarella cheese (plus extra for topping)
½ cup grated parmesan cheese
1 large egg
1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
2 cloves garlic, minced
2 cups marinara sauce
1 tablespoon olive oil
Salt and pepper, to taste
Fresh basil or parsley, for garnish

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Instructions

Preheat the oven to 375°F (190°C). If using frozen spinach, thaw and squeeze out excess water. If using fresh, wash and chop it finely.
Bring a large pot of salted water to a boil and cook the pasta shells until al dente. Drain and set aside to cool slightly.
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant. Add spinach and cook until wilted (fresh) or heated through (frozen). Season with salt and pepper.
In a bowl, combine ricotta, mozzarella, parmesan, egg, and nutmeg (if using). Stir in the spinach and garlic mixture until fully combined.
Spread a layer of marinara sauce on the bottom of a baking dish.
Stuff each pasta shell with the ricotta-spinach mixture and place seam-side up in the dish.
Pour the remaining marinara sauce over the shells and top with extra mozzarella.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Let rest a few minutes before serving. Garnish with fresh basil or parsley if desired.

Notes

Cook pasta just until al dente to prevent tearing during stuffing.
Drain and squeeze frozen spinach thoroughly to avoid watery filling.
Use a spoon or piping bag for easier filling of shells.
Great for making ahead—assemble and refrigerate up to 24 hours before baking.
Freeze before or after baking for up to 2–3 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1/4 of recipe
Calories: 465
Sugar: 6g
Sodium: 1058mg
Fat: 27g
Saturated Fat: 14g
Unsaturated Fat: 11g
Trans Fat: 0.01g
Carbohydrates: 29g
Fiber: 3g
Protein: 27g
Cholesterol: 119mg