If you’re craving a dish that wraps comfort, freshness, and a touch of indulgence in every bite, this Indulgent Spinach Ricotta Stuffed Shells for Cozy Nights Recipe will quickly become your go-to. Silky ricotta mixed with vibrant spinach is nestled inside tender jumbo pasta shells, all baked in a rich marinara sauce and topped with melty mozzarella and Parmesan. It’s a heartwarming meal that feels like a warm hug on a plate, perfect for savoring during those chilly evenings or when you simply want to treat yourself to something special without fuss.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to this dish’s success. Each one plays a crucial role, whether it’s adding creaminess, a fresh pop of green, or a golden cheesy finish — every bite is packed with flavor and texture that delights.
- 12 jumbo pasta shells: These are perfect for stuffing, but cannelloni can be a fun alternative if you want a twist.
- 15 ounces ricotta cheese: The star of the filling, providing a creamy and mild base; cottage cheese works if you prefer a lighter touch.
- 6 ounces fresh spinach: Adds a fresh, vibrant green color and a delicate earthiness; frozen works too if it’s well-drained.
- 1 cup grated Parmesan cheese: Brings a sharp, nutty depth; nutritional yeast is a great dairy-free sub.
- 1 cup shredded mozzarella cheese: For that irresistibly melty, gooey top layer; try plant-based mozzarella for a vegan option.
- 1 large egg: Helps bind the filling ingredients beautifully; a flax egg makes a perfect vegan swap.
- 1 teaspoon garlic powder: Offers a subtle savory kick; fresh minced garlic amps up the flavor even more.
- 1 teaspoon Italian seasoning: Infuses the filling with classic herbiness; fresh basil or oregano are lovely if you have them.
- Salt and pepper to taste: Never underestimate these essentials — they balance and enhance all the flavors.
- 2 cups marinara sauce: The luscious sauce that ties everything together; homemade or store-bought, both work wonders.
How to Make Indulgent Spinach Ricotta Stuffed Shells for Cozy Nights Recipe
Step 1: Cook the Pasta Shells
Start by bringing a large pot of salted water to a boil. This salty water seasons the pasta from within as it cooks. Add the jumbo shells carefully and boil them until they are al dente, about 8 to 10 minutes. Stir occasionally so they don’t stick together. Drain the pasta and rinse with cold water to cool them instantly—this prevents overcooking and makes them easier to handle. Set aside while you prepare the filling.
Step 2: Prepare the Creamy Ricotta-Spinach Filling
In a roomy bowl, combine ricotta cheese, fresh chopped spinach, grated Parmesan, half of the shredded mozzarella, and the beaten egg. Sprinkle in garlic powder, Italian seasoning, salt, and pepper. Mix everything thoroughly until you have a luscious, evenly combined filling that’s bursting with color and flavor. This mixture is where the magic happens—each ingredient brightening and balancing the others perfectly.
Step 3: Assemble the Shells
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce across the bottom of a 9×13-inch baking dish—this prevents sticking and adds a flavor base. Gently fill each shell with a generous scoop of the ricotta-spinach mixture, then nestle them snugly seam-side up in the dish. The filling-looking like little treasures resting in the sauce—is as satisfying to arrange as it is to eat later.
Step 4: Add Sauce and Cheese, Then Bake
Pour the remaining marinara sauce evenly over the arranged shells, then sprinkle the rest of the shredded mozzarella on top. Cover the dish with foil, making sure it doesn’t touch the cheese to avoid sticking. Bake for 20 minutes. Then carefully remove the foil and bake another 10 to 15 minutes until the cheese bubbles and turns a gorgeous golden brown. The aroma filling your kitchen at this point is simply irresistible.
Step 5: Rest and Garnish
Once baked, allow the dish to cool for a few minutes to set the filling and make serving easier. Sprinkle with fresh herbs like basil or additional Parmesan for an elegant finishing touch. This last step enhances the flavors and adds a pop of freshness before you dig in.
How to Serve Indulgent Spinach Ricotta Stuffed Shells for Cozy Nights Recipe
Garnishes
Fresh herbs such as basil, parsley, or oregano not only brighten the appearance but add a lively taste contrast to the rich filling. A final sprinkling of Parmesan or a drizzle of quality olive oil also elevates this dish beautifully.
Side Dishes
Pair these stuffed shells with a crisp green salad dressed in a tangy vinaigrette to balance the creaminess. Garlic bread or a crusty baguette is perfect for soaking up extra marinara sauce and melty cheese, making every bite count.
Creative Ways to Present
Serve the shells individually plated with a drizzle of aged balsamic reduction for a fancy touch, or arrange them family-style on a beautiful platter for sharing around the table. You can also sprinkle toasted pine nuts over the top for added crunch and nuttiness.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover stuffed shells in an airtight container in the refrigerator. They will keep well for up to 3 days, making it easy to enjoy the indulgent flavors again without extra effort.
Freezing
You can freeze the assembled stuffed shells before baking. Cover the dish tightly with plastic wrap and foil, then freeze for up to 2 months. When ready, bake them straight from frozen—just add extra baking time to ensure they’re heated through perfectly.
Reheating
Warm leftovers gently in the oven at 350°F (175°C) to retain that gooey cheese texture and avoid drying out. Alternatively, microwave in short intervals, covered, stirring the sauce if needed, until piping hot all the way through.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw the spinach completely and squeeze out as much moisture as possible to keep the filling from becoming watery. It’s a convenient and tasty swap.
What can I do if I don’t have jumbo pasta shells?
Cannelloni tubes or even large manicotti work wonderfully as alternatives. Just cook and stuff them the same way, and the dish will taste just as delightful.
Is there a vegan version of this recipe?
Definitely. Use plant-based ricotta or blended tofu for the filling, vegan mozzarella, and a flax egg in place of the regular egg. Nutritional yeast replaces Parmesan for cheesy flavor. The end result is still creamy, comforting, and utterly indulgent.
How can I make this recipe gluten-free?
Look for gluten-free jumbo shells specifically made without wheat. Many health food stores offer them now, so you won’t have to miss out on this comforting meal.
Can I prep this dish ahead of time for a dinner party?
Yes! Assemble everything up to the baking step, then cover and refrigerate for up to 24 hours. Bake just before serving to wow your guests with a fresh-from-the-oven presentation.
Final Thoughts
This Indulgent Spinach Ricotta Stuffed Shells for Cozy Nights Recipe is a heartfelt classic that manages to be both comforting and elegant. Whether you’re treating yourself on a quiet night or sharing with loved ones, this dish invites warm conversation and full bellies. I encourage you to try it out—you might just find a new favorite comfort food that feels like a hug on a plate every time.
Print
Indulgent Spinach Ricotta Stuffed Shells for Cozy Nights Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulgent Spinach Ricotta Stuffed Shells are a comforting and creamy baked pasta dish perfect for cozy nights. Jumbo pasta shells are filled with a rich mixture of ricotta, fresh spinach, Parmesan, mozzarella, and Italian seasonings, then baked in marinara sauce until bubbly and golden. This hearty recipe offers a delicious blend of creamy textures and savory flavors that make for an inviting, satisfying meal.
Ingredients
Pasta
- 12 pieces jumbo pasta shells (Consider cannelloni as a substitute)
Filling
- 15 ounces ricotta cheese (Cottage cheese is a lighter alternative)
- 6 ounces fresh spinach (Frozen spinach can be used if thawed and drained properly)
- 1 cup grated Parmesan cheese (Nutritional yeast serves as a dairy-free alternative)
- 1 cup shredded mozzarella cheese (Plant-based mozzarella for a vegan option)
- 1 large egg (A flax egg can be used for a vegan substitute)
- 1 teaspoon garlic powder (Fresh minced garlic gives a punchier taste)
- 1 teaspoon Italian seasoning (Fresh basil or oregano can replace dried if available)
- Salt, to taste (Essential for seasoning)
- Pepper, to taste (Essential for seasoning)
Sauce
- 2 cups marinara sauce (Use homemade or store-bought)
Instructions
- Cook Pasta Shells: Begin by boiling a large pot of salted water over high heat. Once boiling, carefully add the jumbo pasta shells and cook them for about 8-10 minutes, or until al dente, stirring occasionally to prevent sticking. Once cooked, drain the shells and rinse them under cold water to stop the cooking process. Set them aside to cool while you prepare the filling.
- Prepare Filling: In a mixing bowl, combine the ricotta cheese, fresh spinach, grated Parmesan cheese, half of the shredded mozzarella, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and the filling is creamy and vibrant.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce at the bottom of a 9×13-inch baking dish to prevent sticking.
- Stuff the Shells: Take each cooked shell and carefully fill it with a generous amount of the ricotta-spinach mixture. Place the filled shells seam-side up in the dish and continue arranging them closely together. Once all the shells are filled, pour the remaining marinara sauce over them and sprinkle with the remaining mozzarella cheese.
- Bake Covered: Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese. Bake in the preheated oven for 20 minutes.
- Remove Foil and Finish Baking: After 20 minutes, carefully remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Cool and Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh herbs or extra Parmesan, if desired, before serving.
Notes
- For a lighter alternative, substitute ricotta with cottage cheese.
- Frozen spinach can be used but must be properly thawed and drained to avoid excess moisture.
- Use nutritional yeast or plant-based cheeses for vegan or dairy-free versions.
- A flax egg can replace the large egg for a vegan substitute.
- Fresh garlic and herbs can enhance flavor but dried seasonings offer convenience.
- Be sure not to overcook pasta shells as they will finish baking in the oven.
- Cover with foil loosely to prevent the cheese from sticking and burning.
