Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Looking for a wholesome, satisfying vegetarian dinner that feels indulgent but is secretly packed with nutrition? These Easy Spinach and Ricotta Stuffed Shells are exactly what your weeknight meal plan needs. Filled with creamy ricotta, tender spinach, and melty cheese, then baked in marinara until bubbly, this dish is hearty, healthy, and totally comforting—a veggie-forward twist on Italian comfort food.

Perfect for families, meal prep, or casual dinner parties, these shells deliver classic flavor in a lighter, meatless form.

Introduction: Classic Italian Comfort with a Veggie Boost

Stuffed shells are a beloved Italian-American staple—pillowy pasta stuffed with creamy cheese and baked in tomato sauce. This version skips the meat and instead loads the filling with iron-rich spinach, creamy ricotta, and just enough mozzarella to keep things melty and satisfying.

Whether you’re vegetarian or just looking to add more vegetables to your meals, these spinach and ricotta stuffed shells are a perfect balance of indulgence and nutrition. Plus, they’re freezer-friendly, make-ahead friendly, and guaranteed to impress even the pickiest eaters.

Ingredient Overview: What You’ll Need for Spinach & Ricotta Shells

Jumbo Pasta Shells

You’ll need large shells (conchiglioni) that can be filled easily. Cook just until al dente so they don’t fall apart when stuffed.

Ricotta Cheese

Creamy, mild, and the base of the filling. Use whole-milk ricotta for the best texture and richness. You can also drain it slightly for a firmer filling.

Spinach

Fresh or frozen both work. Frozen chopped spinach is a great time-saver—just thaw and squeeze out all moisture before using.

Mozzarella Cheese

Adds gooey, melty goodness both inside and on top. Use part-skim for a lighter option.

Parmesan Cheese

Adds saltiness and a nutty flavor to balance the mild ricotta.

Egg

Helps bind the filling together so it holds up when baked.

Marinara Sauce

Use your favorite store-bought or homemade marinara. Choose one with minimal added sugar for a healthier dish.

Garlic & Italian Seasoning

For flavor and depth. Fresh garlic and a pinch of Italian herbs elevate the whole dish.

Salt, Black Pepper & Nutmeg

Nutmeg is a secret weapon in creamy spinach fillings—just a pinch enhances the flavor without making it taste sweet.

Step-by-Step Instructions: How to Make Stuffed Shells with Spinach & Ricotta

1. Boil the Shells

Bring a large pot of salted water to a boil.
Add 20–24 jumbo pasta shells and cook until just al dente (about 9 minutes).
Drain and rinse with cold water. Lay on a baking sheet or towel to keep them from sticking.

2. Prepare the Filling

In a large mixing bowl, combine:

1 (15 oz) container whole-milk ricotta
1½ cups chopped cooked spinach (drained well if using frozen)
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 beaten egg
1–2 garlic cloves, finely minced
½ tsp Italian seasoning
¼ tsp salt
¼ tsp black pepper
Pinch of nutmeg (optional)

Mix until fully combined and creamy.

3. Preheat Oven & Prep Baking Dish

Preheat oven to 375°F (190°C).
Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish.

4. Stuff the Shells

Use a spoon or piping bag to fill each shell with about 1½ tablespoons of the ricotta-spinach mixture.
Place stuffed shells in the baking dish, open side up.

5. Add Sauce & Cheese

Pour remaining marinara sauce (about 2 cups) over the top.
Sprinkle with ½ cup shredded mozzarella and ¼ cup Parmesan.

6. Bake

Cover with foil and bake for 25 minutes.
Remove foil and bake another 10–15 minutes until cheese is golden and bubbly.

7. Garnish & Serve

Let rest for 5 minutes, then sprinkle with fresh chopped basil or parsley before serving.

Tips, Variations & Substitutions

Make-Ahead & Freezer Friendly:

Prep ahead: Assemble the dish up to a day in advance and refrigerate. Bake when ready.
Freeze unbaked: Wrap tightly and freeze. Bake straight from frozen, adding 15–20 minutes to cook time.
Freeze leftovers: Store individual portions in freezer-safe containers for up to 3 months.

Ingredient Swaps:

No ricotta? Use cottage cheese or a mix of ricotta and cream cheese.
Add protein: Stir in cooked lentils or white beans for more protein.
Make it dairy-free: Use vegan ricotta and mozzarella substitutes.
Add veggies: Sautéed mushrooms, zucchini, or chopped artichokes make great additions to the filling.

Flavor Boosters:

Add red pepper flakes for a subtle kick.
Stir in lemon zest for brightness.
Drizzle with pesto before serving for an herby finish.

Serving Ideas & Occasions

These stuffed shells are elegant enough for guests and simple enough for weeknights. Here’s how to serve them:

Weeknight Veggie Dinner

Pair with a green salad or roasted broccoli for a balanced plate.

Holiday Potluck or Family Gathering

Make a double batch for a vegetarian-friendly main that even meat-eaters will love.

Meal Prep Hero

Portion out into containers with extra sauce for a warm, filling lunch all week.

Light Italian Night

Serve with crusty bread, a glass of red wine, and olive tapenade for a casual dinner with friends.

Nutrition & Health Notes

These spinach and ricotta shells are hearty without being heavy:

High in Calcium & Protein

Thanks to the ricotta, mozzarella, and Parmesan, this dish supports bone health and satiety.

Packed with Iron & Fiber

Spinach provides plant-based iron, and whole-wheat shells can add a fiber boost.

Lower in Fat (Optional)

Use part-skim ricotta and mozzarella to reduce fat content without sacrificing creaminess.

No Added Sugar

Make sure your marinara sauce is low in sugar, or use homemade for full control.

FAQ

1. Can I use fresh spinach instead of frozen?

Yes! Sauté 6–8 cups of fresh spinach until wilted, then squeeze out all the moisture before chopping and mixing into the filling.

2. Can I freeze this dish?

Absolutely. Assemble fully (uncooked), cover tightly, and freeze for up to 3 months. Bake from frozen at 375°F, covered, for 45–50 minutes.

3. What kind of marinara works best?

Choose a simple, good-quality marinara or make your own with olive oil, garlic, crushed tomatoes, and basil. Avoid sauces with added sugar or cream.

4. Can I add meat to this recipe?

Yes—brown ground turkey, sausage, or beef and mix it into the sauce or the filling for a heartier version.

5. How do I keep the shells from tearing?

Don’t overcook them. Boil just until al dente and cool them on a flat surface to prevent sticking.

6. What can I serve with this?

A light Caesar salad, roasted green beans, or garlic knots are perfect companions.

7. Is this kid-friendly?

Yes! Creamy cheese and mild spinach flavor make this a hit even with veggie-averse kids. Try blending the filling for a smoother texture.