Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner is a creamy, cheesy pasta dish that’s simple to prepare and perfect for busy weeknights. The tender jumbo shells are filled with a delicious spinach and ricotta mixture, baked in a light marinara sauce that’s fresh and comforting. It’s an easy homemade dinner that even beginners can nail, making it a perfect family-friendly option. Pair it with my Tasty Buffalo Chicken Bacon Mozzarella Bombs for a fun twist on dinner.
Why You'll Love Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner You’ll Love
Try this Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner that's quick, family-friendly, and packed with fresh flavors. Perfect weeknight meal!
- Deliciously creamy and packed with healthy spinach for nutrition boost.
- Simple ingredients that are pantry staples and easy to find.
- Perfectly portioned for family meals or meal prep leftovers.
- Bakes quickly for a satisfying weeknight comfort food option.
Ingredients for Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner You’ll Love
Fresh spinach: Best fresh for vibrant flavor; frozen works well when fully drained and squeezed to avoid excess moisture.Ricotta cheese: Use whole milk ricotta for creamier texture, or part-skim for lower fat content without sacrificing flavor.
- Fresh spinach: Best fresh for vibrant flavor; frozen works well when fully drained and squeezed to avoid excess moisture.
- Ricotta cheese: Use whole milk ricotta for creamier texture, or part-skim for lower fat content without sacrificing flavor.
Ingredient Note: Full measurements for Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner You’ll Love are listed in the printable recipe card below.
How to Make Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner You’ll Love
Step 1 — Prep & Preheat
Cook the shells: Bring a large pot of salted water to boil. Add pasta shells and cook according to package instructions until al dente. Drain and lay shells on a baking sheet to cool and prevent sticking.
Step 2 — Cook and Build Flavor
Prepare the filling: In a large bowl, combine ricotta, chopped spinach, minced garlic, egg, Italian seasoning, half the mozzarella, Parmesan cheese, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Step 3 — Finish, Taste, and Adjust
Stuff the shells: Using a spoon, fill each pasta shell with the ricotta-spinach mixture. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange stuffed shells in the dish, then cover with remaining marinara and sprinkle remaining mozzarella on top.
Expert Tips for Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner You’ll Love
- Don’t overcook the shells; they’ll finish cooking in the oven and stay firm.
- Drain frozen spinach thoroughly to avoid watery filling and sauce.
- Use fresh garlic and good quality marinara for best flavor.
Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner You’ll Love
Try this Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner that's quick, family-friendly, and packed with fresh flavors. Perfect weeknight meal!
Ingredients
Main Ingredients
- 20 jumbo pasta shells
- 1 (15 oz) container ricotta cheese
- 2 cups fresh spinach, chopped (or thawed frozen spinach, squeezed dry)
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce, store-bought or homemade
Seasonings & Flavor Boosters
- 2 garlic cloves, minced
- 1 large egg
- 1 tsp dried Italian seasoning
- Salt and black pepper, to taste
Optional Toppings
- Fresh basil or parsley, chopped
- Extra shredded mozzarella or Parmesan cheese
- Red pepper flakes for a little spice
Instructions
How to Make Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner
- Cook the shells: Bring a large pot of salted water to boil. Add pasta shells and cook according to package instructions until al dente. Drain and lay shells on a baking sheet to cool and prevent sticking.
- Prepare the filling: In a large bowl, combine ricotta, chopped spinach, minced garlic, egg, Italian seasoning, half the mozzarella, Parmesan cheese, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Stuff the shells: Using a spoon, fill each pasta shell with the ricotta-spinach mixture. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange stuffed shells in the dish, then cover with remaining marinara and sprinkle remaining mozzarella on top.
- Bake and serve: Cover dish with foil and bake at 375°F for 20 minutes. Remove foil and bake another 5 minutes until cheese is bubbly and slightly golden. Garnish with fresh herbs and serve warm.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner You’ll Love FAQs
Yes! Assemble the shells and keep them covered in the fridge for up to 24 hours before baking. This makes meal prep easy for busy days.
You can use cottage cheese (well-drained) or cream cheese for a different texture, but ricotta gives the creamiest and most traditional result.
Place leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.
Dry shells may mean you overcooked the pasta or used too little sauce; sogginess usually happens if there’s too much liquid or undercooked spinach wasn’t drained well.
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Before You Go
If you try this Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner You’ll Love, I'd love for you to leave a rating or share how you customized it.