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: 12 large pasta shells; 1 tablespoon salt (for boiling water); 1 cup marinara sauce; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 2 cups fresh spinach, chopped; 1 clove garlic, minced; 1/4 teaspoon nutmeg; Salt and pepper to taste

Highlighted under: Comfort Food Traditions

I absolutely adore making Creamy Spinach Stuffed Shells for a comforting dinner. There's something indulgent about the creamy ricotta and spinach filling, combined with the tender pasta shells. Whether I'm cooking for my family or enjoying a cozy night in, these stuffed shells are always a hit. The rich flavor and satisfying texture make it a truly delightful dish that I can’t resist going back for seconds. Plus, they’re simple enough for a weeknight meal but impressive enough to serve to guests.

Created by

Freya Cooper

Last updated on 2026-02-08T00:24:36.951Z

When I first tried my hand at making stuffed shells, I quickly realized how versatile they could be. My Creamy Spinach Stuffed Shells became an instant family favorite. The trick I learned is to use a mix of ricotta and mozzarella, which provides a delightful creaminess while still being cheesy. Incorporating sautéed garlic and spinach not only adds flavor but also a beautiful pop of color to the dish.

While preparing the shells, I recommend boiling them just until al dente. This avoids any overcooking while baking and ensures the pasta holds its shape beautifully. Topping the shells with marinara sauce gives it the perfect tangy complement to the richness of the filling, resulting in a dish that’s comforting and utterly delicious.

Why You Will Love This Recipe
Creamy ricotta and spinach filling that delights with every bite
Easy to prepare yet impressive for guests or family dinners
An excellent way to incorporate more greens into your meal

Perfecting the Pasta Shells

When cooking the pasta shells, aim for al dente to ensure they hold their shape when stuffed. This means they should be slightly firm to the bite, typically 1-2 minutes less than the package instructions. If overcooked, they may tear while stuffing or baking, leading to a messy dish. After draining, rinse the shells briefly under cold water to halt the cooking process and help prevent them from sticking together while you prepare the filling.

Using large pasta shells (also known as conchiglie giganti) is essential for creating the perfect vehicle for the filling. These shells have a generous cavity that allows for a hearty portion of the filling, maximizing flavor in every bite. If you can’t find large shells, consider using manicotti tubes as an alternative. Just ensure to adjust the stuffing method slightly, as the openings differ.

Crafting a Flavorful Filling

The filling's flavor profile is greatly enhanced by sautéing the garlic and spinach together. Aiming for a medium heat allows the garlic to soften and become fragrant without burning, which can impart a bitter taste. Once the spinach wilts down, it releases moisture that combines beautifully with the creamy ricotta—resulting in a filling that is both rich and well-integrated. Be sure to taste and adjust seasoning with salt and pepper, as ricotta can be bland on its own.

If you're looking for a lighter version, you can substitute some of the ricotta with cottage cheese, which will yield a similar texture while reducing fat content. For an extra kick, consider adding a touch of lemon zest to the filling; its brightness balances the richness from the cheese and enhances the overall flavor. Mixing in freshly grated Parmesan will also add depth and an umami element to the dish.

Making It Your Own

These Creamy Spinach Stuffed Shells are remarkably versatile, so feel free to adjust the filling ingredients to suit your taste or dietary restrictions. Adding cooked, crumbled sausage or ground turkey introduces a savory element that pairs well with the spinach and cheese. For a vegetarian option, incorporate roasted red peppers or artichoke hearts for a different flavor profile and texture without compromising heartiness.

This dish can be made ahead of time, which is ideal for busy weeknights or entertaining. Prepare the stuffed shells and assemble them in the baking dish, then cover tightly with foil and refrigerate for up to 24 hours before baking. When ready to serve, simply increase the baking time by about 10 to 15 minutes to ensure everything is heated through and bubbly. Leftovers store well in an airtight container in the fridge for up to three days, and they can be frozen for up to a month—just thaw overnight in the refrigerator before baking.

Ingredients

For the Shells

12 large pasta shells
1 tablespoon salt (for boiling water)
1 cup marinara sauce

For the Filling

1 cup ricotta cheese
1 cup shredded mozzarella cheese
2 cups fresh spinach, chopped
1 clove garlic, minced
1/4 teaspoon nutmeg
Salt and pepper to taste

Instructions

Prepare the Pasta

Bring a large pot of salted water to a boil. Carefully add the pasta shells and cook until al dente, according to package instructions. Drain and set aside to cool slightly.

Make the Filling

In a skillet, sauté the minced garlic over medium heat until fragrant. Add the chopped spinach and cook until wilted. In a mixing bowl, combine the ricotta, half of the mozzarella, sautéed spinach, nutmeg, salt, and pepper. Mix until well combined.

Stuff the Shells

Preheat your oven to 350°F (175°C). Using a spoon, fill each pasta shell generously with the spinach and cheese mixture.

Bake the Dish

Spread half of the marinara sauce in the bottom of a baking dish. Arrange the stuffed shells on top, then pour the remaining marinara sauce over them. Sprinkle the remaining mozzarella cheese on top.

Serve

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden. Let cool slightly before serving.

Pro Tips

For an extra layer of flavor, consider adding herbs like basil or parsley to the filling. You can also substitute the spinach with other greens like kale or chard for a different twist.

Serving Suggestions

These stuffed shells pair beautifully with a simple green salad dressed in vinaigrette. The acidity of the dressing balances the creaminess of the filling while providing a refreshing contrast. You can also serve them alongside garlic bread for the ultimate comfort meal—just be sure to keep it on the lighter side to complement rather than overpower the shells.

Consider topping the finished dish with fresh herbs such as basil or parsley right before serving for an extra pop of color and flavor. A sprinkle of red pepper flakes adds heat that contrasts nicely with the creamy filling. For a more elaborate presentation, drizzle with balsamic reduction for a touch of acidity and a beautiful finish.

Common Troubleshooting

If you notice that the filling is too runny, you can drain any excess moisture by pressing the spinach in a clean towel before mixing. This step is crucial because too much liquid can make the shells soggy once baked. Also, ensuring the right ratio of cheeses will help achieve the desired consistency without losing creaminess.

Another common issue is the shells cracking during the baking process. To prevent this, make sure not to overcook the pasta shells before stuffing them. If you experience cracks despite taking precautions, it’s best to use the cracked shells as pieces and layer them in the baking dish—just cover with marinara and sprinkle with cheese, and no one will notice the difference!

Questions About Recipes

→ Can I make this recipe ahead of time?

Yes, you can prepare the stuffed shells in advance, cover them, and refrigerate them for up to 24 hours before baking.

→ Can I use frozen spinach instead of fresh?

Absolutely! Just be sure to thaw and drain it well before using to prevent excess water in the filling.

→ What can I serve with the stuffed shells?

A simple green salad or garlic bread pairs perfectly with these stuffed shells for a complete meal.

→ Can I freeze leftovers?

Yes, you can freeze any leftover stuffed shells after baking. Store them in an airtight container for up to three months.