Creamy Spinach Stuffed Shells

Name: Creamy Spinach Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 16 jumbo pasta shells; 1 cup ricotta cheese; 2 cups fresh spinach, chopped; 1 cup mozzarella cheese, shredded; 1/2 cup grated Parmesan cheese; 1 egg, beaten; 1 teaspoon garlic powder; 1/2 teaspoon nutmeg; 3 cups marinara sauce; Salt and pepper to taste

Highlighted under: Home Comfort Food Favorites

I absolutely love making Creamy Spinach Stuffed Shells for dinner. This dish brings together the comforting taste of cheesy pasta with the vibrant flavor of fresh spinach. The best part is how easy it is to prepare; it makes a perfect weeknight meal or an impressive dish for guests. With the creamy filling and rich sauce, every bite feels indulgent, yet it’s surprisingly simple! I enjoy each step of prep, watching how the ingredients meld together beautifully when baked.

Created by

Hannah Lewis

Last updated on 2026-02-08T06:45:36.505Z

Each time I serve Creamy Spinach Stuffed Shells, I’m reminded of the joy of cooking for loved ones. Earlier this week, my friends came over, and I decided to whip up this dish, which has become a staple in our household. As I combined the ricotta with sautéed spinach, the aroma filled my kitchen, hinting at the deliciousness to come.

The stuffing process was a family affair, and it was such fun to see everyone get involved. I suggest using a piping bag to fill the shells; it’s a game-changer! The result was a bubbling dish with golden cheese on top, and every bite was a testament to our teamwork.

Why You'll Love This Recipe
Rich cheesy filling with a hint of nutmeg
Savory tomato sauce that complements the creamy shells
Perfect for meal prep and can be frozen for later

The Importance of Cheese Selection

Choosing the right cheeses is critical for achieving a deliciously creamy filling in your spinach stuffed shells. Ricotta cheese provides a moist texture and a slightly sweet flavor base that pairs perfectly with the spinach and other ingredients. I recommend opting for whole milk ricotta for creaminess; however, if you're looking for a lighter version, part-skim can work too, but may be a bit less flavorful. The mozzarella, used both inside the shells and as a topping, should be freshly shredded rather than pre-packaged to avoid additives that can make it clump.

Parmesan cheese adds a salty kick and complexity to the filling, enhancing the overall flavor profile. If you’re in a pinch, you can substitute with Pecorino Romano for a sharper tang, providing a delightful contrast to the creamy ricotta. Just remember to adjust the salt in your filling to prevent it from becoming overly salty.

Techniques for Perfectly Stuffed Shells

When it comes to stuffing the shells, a piping bag or a zip-top bag with the corner snipped off works wonders for neatness. It's important to be gentle to avoid tearing the pasta shells. If you find the shells are breaking, consider undercooking them by a minute or two. This will prevent them from becoming too soft during the first cooking stage, making them easier to handle when filling.

For an elevated presentation, you might want to layer some marinara sauce at the bottom of your baking dish before placing the shells. This not only helps prevent sticking but also ensures that the bottom shells soak up delicious flavors as they bake. Additionally, reserving some sauce to drizzle on top before serving can enhance the visual appeal and flavor of the dish.

Ingredients

Gather the following ingredients to create your flavorful stuffed shells:

Ingredients for Spinach Stuffed Shells

16 jumbo pasta shells
1 cup ricotta cheese
2 cups fresh spinach, chopped
1 cup mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1 egg, beaten
1 teaspoon garlic powder
1/2 teaspoon nutmeg
3 cups marinara sauce
Salt and pepper to taste

Make sure to have everything prepped before you start cooking!

Instructions

Follow these simple steps to create your creamy pasta dish:

Cook the Pasta

In a large pot, boil salted water. Add the jumbo shells and cook until al dente, about 10 minutes. Drain and set aside.

Prepare the Filling

In a large bowl, combine ricotta, chopped spinach, half of the mozzarella, Parmesan, beaten egg, garlic powder, nutmeg, salt, and pepper. Mix until well blended.

Stuff the Shells

Using a piping bag, fill each shell with the ricotta mixture and place them in a baking dish.

Add Sauce and Cheese

Pour the marinara sauce over the stuffed shells and sprinkle the remaining mozzarella on top.

Bake

Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly.

Let the dish cool slightly before serving for an even better flavor!

Pro Tips

For added flavor, consider sautéing the spinach with minced garlic before mixing it with the cheese. A sprinkle of red pepper flakes can also add a nice kick to the marinara sauce.

Make-Ahead Tips

If you're planning a busy week, these Creamy Spinach Stuffed Shells can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. Just cover the assembled dish with plastic wrap to keep it fresh. When you're ready to eat, remove the wrap, pour on the marinara sauce, and bake it straight from the fridge. If you prefer to freeze them, assemble the shells in a freezer-safe dish and cover tightly with foil, storing for up to three months. Adjust the baking time accordingly when cooking from frozen, allowing an extra 10-15 minutes while checking for doneness.

Leftovers can also be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or cover and reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. Ensure you add a splash of marinara sauce if they seem dry.

Variations to Try

Feel free to customize the filling of your stuffed shells by incorporating other ingredients. For example, artichoke hearts or sun-dried tomatoes can add an extra burst of flavor and texture. For a protein boost, adding cooked chicken or turkey can turn the dish into a heartier meal. If you want to make these shells vegan, substitute the ricotta and mozzarella with tofu-based cheeses or a cashew cream, and leave out the egg or use a flax egg as a binder.

For those who enjoy a spicy kick, consider mixing in some crushed red pepper flakes into the marinara sauce or the filling. The heat will give the dish a vibrant twist, making it uniquely yours. Another fun twist could be using different sauces altogether; a creamy Alfredo can replace the marinara for a satisfying change.

Questions About Recipes

→ Can I use other types of cheese?

Yes! Feel free to substitute with any cheese you prefer, such as feta or gouda.

→ Can I prepare this dish ahead of time?

Absolutely! Assemble the dish and refrigerate it for up to a day before baking.

→ What can I serve with these stuffed shells?

A fresh salad or garlic bread pairs wonderfully with this dish.

→ Can I freeze leftover stuffed shells?

Yes! Once baked, let them cool, then freeze them in an airtight container for up to 3 months.