Spinach and Ricotta Stuffed Shells

These cheesy spinach and ricotta stuffed shells are fresh, flavourful and ultra-creamy. So satisfying and delicious, they’re everything you could want in a cozy vegetarian option for your next pasta night!

Don’t let this slightly healthier take on a comfort food classic fool you. These saucy stuffed shells are absolutely packed with creamy ricotta and mozzarella, a rich marinara sauce, leafy greens and fresh herbs.

Here’s everything you’ll need to make these spinach and ricotta stuffed shells

• Ricotta (low-fat)
• Mozzarella (low-fat)
• 1 large egg
• Spinach
• Rosemary
• Sage
• 3 cups tomato sauce, store-bought or quick homemade
• Jumbo pasta shells or conchiglioni
• Fresh parsley to garnish

This recipe is simple and easy to put together. I’ve used lots of better-for-you ingredients including reduced fat dairy options (sub full fat or vegan) plus loads of spinach, tomatoes, aromatic garlic, fresh rosemary and sage to bring you this elevated take on a classic. Top them with a little more mozzarella to make them extra cheesy!

Do I need to cook the spinach?

Not at all, the spinach will have plenty of time to cook while the shells are baking! You can even make these Spinach & Ricotta Stuffed Shells with frozen spinach. First thaw it, then wrap it in a dry tea towel or paper towels and press to remove any excess water before adding it to the filling.

Tip: Boost plant protein by adding 1/3 cup chopped walnuts to the filling!

Oh, and even better? The filling is no-cook and both the filling and tomato sauce can be prepared in advance, making this a quick meal to assemble for an easy weekend dinner!

5 more delicious dinner ideas

Baked Ziti (Vegetarian)

Baked Rosemary Chicken Meatballs

Turkey Stuffed Roasted Peppers

Creamy Lemon Ricotta Pasta

Artisan Pizza Dough

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Spinach & Ricotta Stuffed Shells

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Prep Time:20 minutes mins

Cook Time:30 minutes mins

Total Time:50 minutes mins

Course: Main Course

Keyword: pasta, ricotta, spinach, stuffed shells

Servings: 6 to 8

Equipment

• Mixing bowl set
• Measuring set
• Box grater
• Baking sheet
• 9×13-inch (3 Qt) glass baking dish

Ingredients

Filling

• 1 cup low fat ricotta
• ¾ cup shredded low fat mozzarella
• 1 large egg
• 2 cups chopped spinach
• 2 teaspoons finely chopped fresh rosemary
• 1 teaspoon finely chopped fresh sage

Pasta

• 3 cups quick homemade or store-bought tomato sauce
• 1 cup shredded low fat mozzarella
• 20-24 jumbo pasta shells or conchiglioni
• 1 cup low fat shredded mozzarella
• Fresh parsley to garnish

US Customary – Metric

Instructions

• In a medium-sized mixing bowl, stir together all filling ingredients until combined then set aside.
• Cook shells according to package instructions. Drain, then spread them out on a baking sheet to prevent them from sticking together.
• Preheat oven to 350°F (177ºC) and spread marinara across the bottom of a 9×13-inch baking pan. Stuff shells with equal amounts filling and place each filled shell into the pan on top of the sauce as you go.
• Sprinkle remaining mozzarella across the top and bake for 30 minutes. Optional: Once baked, place shells under broiler for 2 minutes keeping a close eye until the cheese is slightly browned and crispy. Garnish with fresh parsley, transfer to serving plates and enjoy!

Notes

Use frozen spinach: First thaw it, then wrap it in a dry tea towel or paper towels and press to remove any excess water before adding it to the filling.

Do I need to cook the spinach? Not at all, the spinach will have plenty of time to cook while the shells are baking!

Cooking the pasta: I always add 3 or 4 more shells to the pot than required for this recipe in case any should break while cooking.

Make ahead: To have this meal ready ahead of time, assemble your pan and cover tightly with plastic wrap to keep pasta nice and moist in the refrigerator for up to 3 days. Try dividing this recipe between two pans and freeze one once baked for future dinners!

Storage: Leftovers can be stored in a well-sealed container in the refrigerator for up to 5 days or frozen for up to 3 months. To reheat, bring to room temperature then return to 350ºF (177ºC) oven and reheat for 10-15 minutes (from the fridge) or 20-30 minutes if previously frozen until warmed through.