Introduction
When you’re looking for a wholesome, satisfying dinner that’s comforting yet meat-free, these Spinach & Ricotta Stuffed Shells check all the boxes. Tender pasta shells cradle a creamy spinach-ricotta filling, nestled in a layer of zesty tomato sauce and lightly baked until bubbling and golden.
This classic Italian-inspired dish offers the warmth of baked pasta with the nutrition of leafy greens and protein-rich cheese, all without the heaviness of meat. Whether you’re vegetarian, aiming for a lighter meal, or simply in the mood for something cozy and nutritious, this dinner is a perfect weeknight favorite.
Ingredients Overview
Jumbo Pasta Shells
These oversized shells are made for stuffing and hold the creamy filling perfectly. Boil until just al dente — they’ll finish cooking in the oven. Be gentle when draining to prevent tearing.
Tip: Cook a few extra shells in case some break during boiling.
Ricotta Cheese
Ricotta brings richness and body to the filling without being heavy. Look for whole milk ricotta for the best flavor and texture. For a lighter version, use part-skim ricotta.
Substitution: Cottage cheese can work if blended smooth, though it’s slightly tangier.
Fresh or Frozen Spinach
Spinach adds a nutritional boost, rich in iron and fiber. You can use fresh spinach sautéed until wilted, or thawed frozen spinach (squeeze out all excess moisture to avoid a watery filling).
Parmesan Cheese
Finely grated Parmesan gives the filling a nutty, savory flavor. It also helps bind the cheese mixture.
Note: For vegetarian diets, be sure to use a Parmesan-style cheese made without animal rennet.
Egg
One egg binds the filling, giving it a firmer, creamier texture once baked.
Garlic and Herbs
Minced garlic adds flavor depth to the ricotta filling, while dried or fresh Italian herbs (basil, oregano, thyme) enhance both the sauce and filling. Fresh parsley or basil also makes a lovely addition.
Tomato Sauce
Use a simple marinara or homemade tomato basil sauce. You want a bright, slightly tangy sauce that balances the richness of the filling. Avoid overly sweet sauces.
Optional: Add a pinch of red pepper flakes to the sauce for mild heat.
Mozzarella Cheese
Sprinkled over the top, mozzarella melts into a golden layer that seals everything together. Use shredded low-moisture mozzarella for the best melt and browning.
Step-by-Step Instructions
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Cook the Pasta Shells
Bring a large pot of salted water to a boil. Cook jumbo pasta shells according to package directions until just al dente (about 9–10 minutes). Drain and rinse under cold water to stop cooking. Lay shells on a baking sheet to prevent sticking. -
Make the Filling
In a mixing bowl, combine ricotta, thawed and drained spinach, egg, grated Parmesan, minced garlic, salt, pepper, and optional chopped parsley or basil. Mix until creamy and well blended. -
Prepare the Baking Dish
Preheat oven to 375°F (190°C). Spread about 1 cup of tomato sauce on the bottom of a 9×13-inch baking dish to prevent sticking and infuse flavor. -
Stuff the Shells
Use a spoon or piping bag to fill each shell with 1–2 tablespoons of the ricotta-spinach mixture. Place each stuffed shell in the baking dish, open side up. -
Add Sauce and Cheese
Spoon the remaining tomato sauce evenly over the shells. Sprinkle shredded mozzarella over the top for a melty finish. Add a little extra Parmesan if desired. -
Bake Until Bubbly
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10–15 minutes, until the cheese is melted and lightly golden. -
Garnish and Serve
Let cool for 5 minutes before serving. Garnish with fresh basil or parsley for color and freshness.
Tips, Variations & Substitutions
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Make It Vegan: Use vegan ricotta and mozzarella, and skip the egg (or replace with a flax egg).
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Add Veggies: Finely chopped mushrooms, zucchini, or sautéed leeks can be added to the filling for more flavor and texture.
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Use Gluten-Free Shells: Gluten-free pasta shells are widely available and work well with the same cooking method.
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Make Ahead: Stuff the shells up to a day in advance and refrigerate. Add sauce and cheese just before baking.
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Freeze for Later: Assemble fully and freeze before baking. Bake from frozen at 375°F for about 45–50 minutes, covered, then uncover and bake 10 more minutes.
Serving Ideas & Occasions
These spinach and ricotta stuffed shells are perfect for:
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Meatless Monday dinners
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Family-style meals served with a leafy green salad and crusty bread
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Meal prep — they reheat beautifully
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Casual entertaining — easy to double and serve in large batches
Pair with:
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Garlic bread or focaccia
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Roasted vegetables (like zucchini or eggplant)
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A glass of red wine or sparkling water with lemon
Whether it’s a cozy solo dinner or a shared meal with loved ones, this dish feels like comfort and care in every bite.
Nutritional & Health Notes
This is a well-balanced vegetarian dish, with a healthy blend of protein (from the ricotta and egg), fiber and iron (from the spinach), and complex carbs (from the pasta). One serving (3–4 shells) generally comes in at around 350–400 calories.
To lighten it:
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Use part-skim ricotta and mozzarella
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Add more spinach or mix in steamed cauliflower to the filling
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Serve with a broth-based soup or salad to fill out the meal without excess calories
The baked format and creamy filling make it feel indulgent while still being nutrient-rich and satisfying.
FAQs
Q1: Can I use fresh spinach instead of frozen?
Yes! Just sauté about 8 cups of fresh spinach until wilted, then chop and drain any excess moisture before mixing it into the ricotta.
Q2: Do I need to cook the shells fully before baking?
Only cook until al dente — they’ll continue softening in the oven. Overcooked shells may tear when stuffing.
Q3: Can I make this gluten-free?
Yes, use gluten-free jumbo shells. Prepare and bake them the same way, keeping an eye on texture as some GF pastas cook faster.
Q4: What can I substitute for ricotta?
Blended cottage cheese or soft tofu can be used in place of ricotta. Add a touch of lemon juice to mimic ricotta’s slight tang.
Q5: Can I freeze these stuffed shells?
Definitely. Assemble, cover tightly, and freeze unbaked. Bake from frozen with added 15–20 minutes to the cook time.
Q6: How long will leftovers last?
Stored in the refrigerator in an airtight container, they’ll last 3–4 days. Reheat in the oven or microwave until warmed through.
Q7: Can I add sauce inside the shells too?
Yes! Mixing a tablespoon of sauce into the filling makes it even creamier and more flavorful. Just avoid overfilling the shells.
Spinach & Ricotta Stuffed Shells – Healthy, Cozy Dinner Without Chicken
- Total Time: 55 minutes
- Yield: 4–5 servings 1x
Description
Wholesome and comforting spinach and ricotta stuffed shells baked in tangy tomato sauce and topped with melty mozzarella. A meat-free, healthy dinner perfect for any night of the week.
Ingredients
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20 jumbo pasta shells
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15 oz ricotta cheese (whole or part-skim)
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1 egg
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1 cup cooked spinach (fresh or frozen, squeezed dry)
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½ cup grated Parmesan cheese
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1–2 cloves garlic, minced
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2 cups marinara or tomato basil sauce
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1½ cups shredded mozzarella cheese
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Salt and pepper, to taste
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Optional: fresh parsley or basil for garnish
Instructions
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Cook pasta shells until al dente. Drain and set aside.
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In a bowl, mix ricotta, spinach, egg, Parmesan, garlic, salt, and pepper.
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Spread 1 cup of sauce in a baking dish.
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Fill each shell with ricotta-spinach mix and place in dish.
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Cover with remaining sauce and sprinkle with mozzarella.
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Cover with foil and bake at 375°F for 25 minutes.
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Uncover and bake 10–15 minutes more, until cheese is golden.
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Let cool slightly and garnish with fresh herbs.
Notes
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Can be assembled a day ahead and baked fresh.
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Freeze unbaked shells for easy future meals.
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Use vegan cheese and tofu for a plant-based version.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Cuisine: Italian-Inspired Vegetarian
Nutrition
- Calories: ~375 per serving