An easy Spinach and Ricotta Stuffed Shells recipe that doesn’t require a lot of ingredients and even your pickiest eaters will enjoy!
I LOVE pasta. Not surprising since I pretty much will eat anything that’s loaded with carbs. But what I enjoy the most about this delicious Spinach and Ricotta Stuffed Shells recipe is that it doesn’t require a lot of ingredients.
If you want to enjoy a delicious cheesy pasta meal that doesn’t require you to go on a hunt for meat (cause we all know that’s feat in itself these days!), add this easy recipe to your next meal plan. It will fulfill all of your carb dreams while saving you time in the kitchen.
If you want the full recipe, you can scroll to the bottom of the page!
Can I add meat?
Absolutely! You can add ground beef, shredded chicken, or anything that floats your boat. Just keep in mind that the prep and baking time does not account for meat so plan accordingly.
What can I serve with Spinach and Ricotta Stuffed Shells?
Basically everything! No, seriously this meal goes great with many sides so you won’t have a hard time putting a delicious dinner together. Some of my favorites include – side salad, garlic knots, garlic bread and steamed vegetables.
Can I prep and freeze for later?
Yes, and that’s what I love about pasta dishes! Most pasta meals can be put together and stored in the freezer until ready to use. For this dish, I do recommend thawing it first since there is no meat used in the recipe, so it won’t require a lot of time to bake. You can thaw it out in the refrigerator overnight if you know you’ll be serving it for dinner the next day.
Additional tips to save time in the kitchen!
- Mix the ricotta cheese with spinach and other ingredients. Place the ricotta cheese mixture in the refrigerator until ready to put together.
- Put stuffed shells together in dish and refrigerate until ready to bake.
- Add a little of oil to water before boiling pasta to keep noodles from sticking.
- 12 oz box of jumbo shells
- 15 oz ricotta cheese
- 6 oz bag baby spinach
- 3 tbsp of parmesan cheese
- 1 tbsp butter
- 1 tbsp minced garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 8 oz shredded mozzarella cheese
- 2 cups of spaghetti sauce
- Cook pasta al dente according to package instructions.
- While the pasta boils, sauté the spinach, garlic, salt and pepper in saucepan over medium heat until spinach is wilted.
- Add spinach to ricotta cheese and stir in parmesan cheese.
- Stuff pasta shells with the spinach and ricotta cheese mixture.
- Pour half of the spaghetti sauce to the bottom of the baking dish.
- Line with stuffed shells and pour remaining sauce over the shells and sprinkle with mozzarella cheese.
- Cover baking dish with aluminum foil and bake at 375 for 30 minutes. Remove foil and bake for an additional 10 minutes.