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 jumbo pasta shells; 1 cup ricotta cheese; 1 cup mozzarella cheese, shredded; 2 cups fresh spinach, chopped; 1/2 cup grated Parmesan cheese; 1 egg, beaten; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; Salt and pepper to taste; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup grated Parmesan cheese

Highlighted under: Comfort Food Traditions

I absolutely love making creamy spinach stuffed shells, especially when I want to impress guests with a comforting dish that's bursting with flavor. The combination of ricotta and fresh spinach wrapped in tender pasta shells smothered in a luscious creamy sauce is just irresistible! Each bite is so satisfying, and the best part is that they’re surprisingly easy to prepare. With the right ingredients and a dash of love, you can create an impressive meal that feels special any night of the week.

Created by

Freya Cooper

Last updated on 2026-02-08T00:28:40.245Z

When I first experimented with this creamy spinach stuffed shells recipe, I was amazed at how quickly it became a family favorite. The rich, creamy sauce perfectly complements the delicate flavors of the spinach and cheese filling. I found that using a blend of ricotta and mozzarella creates a delightful texture that really elevates the dish. Plus, I love how the shells hold onto the sauce, making each bite a creamy delight!

One tip I discovered is to slightly pre-cook the shells for a couple of minutes before stuffing them. This ensures a tender yet firm pasta that won’t fall apart while baking. It also allows them to soak up more of that delicious sauce during cooking, making every forkful a cheesy, decadent experience!

Why You Will Love This Recipe
Creamy and rich filling that comforts your soul
Bursting with nutrients from fresh spinach
A family favorite that brings everyone to the table
Perfect make-ahead meal for busy nights

Perfecting the Stuffing

To achieve the ideal stuffing consistency, ensure that the ricotta cheese is well-drained before mixing. Excess moisture can lead to a soggy filling, which won’t hold up inside the shells. I recommend placing the ricotta in a fine mesh strainer for about 15-30 minutes to let the whey drain off. This little step will ensure your filling is creamy yet firm, holding its shape beautifully when baked.

The addition of beaten egg not only enhances the richness of the filling but also acts as a binding agent. If you're looking for a dairy-free option, you can substitute with silken tofu blended until smooth. This alternative maintains the creamy texture and allows you to enjoy the dish without dairy while still allowing the other flavors to shine.

Crafting the Creamy Sauce

The creamy sauce is what takes this dish to the next level. When making it, be sure to whisk continually while adding the milk to prevent lumps from forming. A smooth, glossy sauce is the goal here, so cook it just long enough for it to thicken slightly. If it becomes too thick, you can easily whisk in a splash of additional milk to achieve your desired consistency.

Using fresh garlic in the sauce instead of garlic powder can elevate the flavor even more. Simply mince one or two cloves and sauté them in the butter before adding the flour. This technique infuses the sauce with a lovely depth of flavor that complements the stuffed shells nicely.

Make-Ahead Tips and Serving Suggestions

These creamy spinach stuffed shells can be prepared ahead of time, making them an ideal choice for busy weeknights. Assemble the shells and pour the sauce over them, then cover tightly with plastic wrap and refrigerate for up to 24 hours. When you're ready to bake, simply remove the wrap and add an extra 10 minutes to the baking time to account for the chill from the refrigerator.

For serving, consider garnishing with fresh basil or parsley for a burst of color and freshness. Pair the dish with a simple side salad dressed in vinaigrette to complement the richness of the shells. You can also offer a sprinkle of crushed red pepper flakes if your guests enjoy a little heat!

Ingredients

For the Stuffed Shells

12 large jumbo pasta shells
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
2 cups fresh spinach, chopped
1/2 cup grated Parmesan cheese
1 egg, beaten
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste

For the Creamy Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps

Prepare the Pasta

Preheat your oven to 350°F (175°C). Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.

Make the Filling

In a large bowl, combine ricotta cheese, mozzarella cheese, chopped spinach, grated Parmesan cheese, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.

Stuff the Shells

Spoon the cheese and spinach mixture into each cooked shell, placing them in a greased baking dish as you go.

Prepare the Sauce

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, stirring until the sauce thickens. Add garlic powder, salt, pepper, and grated Parmesan cheese, stirring to combine.

Combine and Bake

Pour the creamy sauce over the stuffed shells, ensuring they are well coated. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until bubbly and golden.

Pro Tips

For an extra flavor boost, consider adding cooked chicken or mushrooms to the filling. Servings can be frozen before baking
just increase the cooking time if baking from frozen.

Substitutions and Variations

If you’re not a fan of spinach, feel free to get creative with your filling! Chopped mushrooms, zucchini, or even roasted red peppers would make excellent substitutes. Just be sure to sauté any vegetables before adding them to the cheese mixture so they don't release moisture during baking, which could lead to a watery filling.

For a more indulgent flavor, consider adding cooked sausage or ground turkey to the filling. This ensures that each shell is packed with protein and heartiness. You’ll want to sauté the meat until browned before mixing it with the cheeses and spinach, enhancing the dish's overall richness.

Storage and Freezing

These stuffed shells can be stored in the refrigerator in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for about 20-25 minutes or until heated through. If you wish to freeze them, assemble the shells without the sauce, and freeze them in a single layer on a baking sheet before transferring to a freezer-safe container. They can be frozen for up to 2 months.

When you're ready to enjoy your frozen stuffed shells, thaw them in the refrigerator overnight. For best results, prepare the sauce fresh right before baking. This way, your dish will taste like it was just made from scratch, with that perfect creamy texture and flavors.

Questions About Recipes

→ Can I make these stuffed shells ahead of time?

Absolutely! You can prepare the stuffed shells and the sauce ahead and store them separately in the fridge. Just bake them together when you're ready to serve.

→ What can I substitute for ricotta cheese?

Cottage cheese works well as a substitute for ricotta. You can blend it for a smoother texture if desired.

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just be sure to thaw it and drain any excess water before mixing it with the cheese.

→ Is there a vegetarian version of the sauce?

Yes, you can leave out the Parmesan cheese from the sauce or use a vegetarian substitute to make it suitable for vegetarians.