Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Introduction

If you’re looking for a cozy, satisfying, and meatless dinner that still feels indulgent, these Easy Spinach and Ricotta Stuffed Shells are a perfect fit. Each shell is filled with a creamy blend of ricotta cheese, sautéed spinach, and Parmesan, nestled in a bed of marinara sauce, and topped with just enough mozzarella to melt into golden, bubbly perfection.

This veggie-packed Italian-inspired dinner is family-friendly, freezer-friendly, and surprisingly simple to make. It’s a great way to sneak in leafy greens while still delivering cheesy, comforting flavor in every bite.

Ingredients Overview

These stuffed shells use minimal, wholesome ingredients that come together into a healthy, flavor-forward dish.

Jumbo Pasta Shells

• Look for jumbo pasta shells (conchiglioni) made for stuffing. They hold the filling perfectly.
• Cook just until al dente to keep them sturdy enough for filling without tearing.

Ricotta Cheese

• The base of the filling — creamy and mild. Use whole milk ricotta for best flavor and texture, or part-skim for a lighter version.
• Tip: Drain ricotta in a sieve or cheesecloth for 10–15 minutes if it’s watery.

Fresh or Frozen Spinach

• Adds nutrition, fiber, and a lovely green contrast.
• Fresh spinach should be sautéed and drained well. Frozen spinach must be fully thawed and squeezed dry to avoid excess moisture.

Parmesan Cheese

• Adds nutty, salty depth to the filling. Freshly grated is best.

Egg

• Helps bind the filling and gives it structure when baked.

Marinara Sauce

• Use a good-quality jarred sauce or your own homemade version. It forms the flavorful base for the stuffed shells.

Mozzarella Cheese

• Sprinkled on top before baking for that bubbly, melted finish. Part-skim or whole milk mozzarella both work.

Optional Add-ins:

• Nutmeg: A pinch adds warmth to the ricotta filling.
• Garlic: Sauté with spinach or add granulated garlic to the filling.
• Red Pepper Flakes: For a subtle kick.

Step-by-Step Instructions

1. Cook the Pasta Shells
   Bring a large pot of salted water to a boil. Cook 20–24 jumbo shells just until al dente (about 9 minutes). Drain and rinse with cold water to stop cooking. Lay shells on a tray to prevent sticking.
2. Prepare the Spinach
   • Fresh Spinach: Sauté 5 cups fresh spinach in 1 tsp olive oil until wilted. Let cool and squeeze out excess liquid, then chop.
   • Frozen Spinach: Thaw 10 oz package and squeeze dry using a clean kitchen towel.
3. Make the Ricotta Filling
   In a large bowl, combine:
   • 15 oz ricotta cheese
   • 1 egg
   • 1 cup chopped cooked spinach
   • ½ cup grated Parmesan cheese
   • ½ tsp salt
   • ¼ tsp black pepper
   • Optional: pinch of nutmeg or ¼ tsp garlic powder

   Mix until fully combined.

4. Fill the Shells
   Spread 1½ cups marinara sauce over the bottom of a 9×13-inch baking dish. Use a spoon or piping bag to fill each shell with 2–3 tablespoons of ricotta mixture. Arrange filled shells in the dish over the sauce.
5. Top and Bake
   Spoon remaining 1–1½ cups marinara sauce over the shells. Sprinkle with 1–1½ cups shredded mozzarella cheese.

   Cover loosely with foil and bake at 375°F for 20 minutes. Uncover and bake an additional 10–15 minutes until cheese is melted and lightly golden. Let rest for 5 minutes before serving.

Tips, Variations & Substitutions

• Make It Gluten-Free: Use gluten-free jumbo shells (available online or at specialty stores).
• Add Protein: Stir in white beans or chopped artichokes to the filling for extra texture and plant-based protein.
• No Egg? Leave it out and add 2 tablespoons of cream cheese or a spoonful of Greek yogurt to keep the filling creamy and cohesive.
• Extra Veggies: Add finely chopped zucchini, mushrooms, or shredded carrots to the sauce or filling.
• Make Ahead: Assemble the entire dish up to 24 hours ahead and refrigerate. Add 5–10 extra minutes to bake time if chilled.

Serving Ideas & Occasions

This dish is ideal for:

• Meatless Mondays
• Family Dinners — even picky eaters will love the cheesy, comforting flavor
• Dinner Parties — easy to double and perfect for feeding a crowd
• Meal Prep — makes great leftovers for lunch the next day

Pair it with:

• A simple green salad with balsamic vinaigrette
• Garlic bread or a slice of crusty sourdough
• Roasted veggies like broccoli or Brussels sprouts
• A glass of red wine or sparkling water with lemon

Nutritional & Health Notes

These spinach and ricotta stuffed shells deliver both satisfaction and balance:

• High in calcium and protein from ricotta and mozzarella
• Rich in fiber and vitamins from spinach and tomatoes
• Naturally vegetarian and gluten-free adaptable

Approximate per serving (based on 4 servings of 4–5 shells each):

• Calories: 380–420
• Protein: 20–24g
• Carbs: 30–35g
• Fat: 18–20g
• Fiber: 4–6g

Use part-skim cheeses and whole wheat pasta to lighten it up further.

FAQs

Q1: Can I freeze spinach and ricotta stuffed shells?
A1: Yes! Assemble them fully, cover tightly, and freeze unbaked. Bake straight from frozen at 375°F for 50–60 minutes, covered.

Q2: Can I use cottage cheese instead of ricotta?
A2: Yes. Blend cottage cheese until smooth to mimic ricotta’s texture. It’s lower in fat and still high in protein.

Q3: How do I keep the shells from breaking while filling?
A3: Don’t overcook the pasta — stop at al dente. Cool shells under cold water and lay flat so they don’t stick together.

Q4: What marinara sauce is best?
A4: Choose one with minimal added sugar and clean ingredients. Rao’s, Trader Joe’s, or homemade are great options.

Q5: Can I make this dairy-free?
A5: Yes. Use dairy-free ricotta (made from almonds or tofu), skip the egg, and top with dairy-free mozzarella.

Q6: How long do leftovers last?
A6: Up to 4 days in the fridge. Reheat covered in the oven or microwave until hot.

Q7: Can I use other greens besides spinach?
A7: Absolutely. Kale, chard, or even arugula (lightly sautéed) all work — just be sure to remove excess moisture.

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