Name: Easy Spinach Shells: Ditch Meat, Devour Flavor Now
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 box (12 oz) jumbo pasta shells; 1 tbsp olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 10 oz frozen spinach, thawed and squeezed dry; 15 oz ricotta cheese; 1/2 cup grated Parmesan cheese; 1 egg, lightly beaten; 1/4 tsp nutmeg; Salt and pepper to taste; 24 oz jar marinara sauce

Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Jump to Recipe

Oh, Italian food… who doesn’t love a big plate of comforting pasta? I know I do! And when I want something that’s both satisfying *and* not totally loaded with guilt, I turn to my recipe for Easy Spinach and Ricotta Stuffed Shells. Seriously, this is the easy veggie dinner of my dreams. It’s packed with flavor, surprisingly healthy, and even my picky eaters gobble it up – usually!

I remember one Sunday when my whole family was over. I was trying to impress everyone with some fancy complicated dish, and it was a total FLOP. Total chaos! So, I threw together these stuffed shells as a last-minute thing. And guess what? They were a HUGE hit! Everyone raved about them. Now, Easy Spinach and Ricotta Stuffed Shells are a family favorite, and honestly, they’re way easier than that disaster of a dish I originally planned. So, trust me, give these a try. You won’t regret it!

Why You’ll Love This Easy Spinach and Ricotta Stuffed Shells Recipe

Okay, so why should you even bother making these Easy Spinach and Ricotta Stuffed Shells? Let me tell you! They’re:

Quick and Easy Dinner

Seriously, I’m all about easy dinners on busy weeknights! This recipe comes together so fast. From start to finish, you’re looking at maybe 45 minutes? That’s a win in my book!

Healthy and Vegetarian

Want something that tastes amazing *and* is good for you? These shells are loaded with spinach and ricotta, so you’re getting your veggies and protein all in one delicious bite. Plus, it’s totally vegetarian!

Packed with Flavor

Forget bland veggie dishes! These shells are bursting with flavor. The nutmeg adds a little something special, and the marinara sauce brings it all together. Mmm!

Perfect for Family Dinners

Trying to find something that everyone will actually eat? These stuffed shells are usually a hit with the whole family, even the picky ones. Okay, maybe *most* of the picky ones! This easy veggie dinner is a crowd-pleaser!

Ingredients for Easy Spinach and Ricotta Stuffed Shells

Alright, let’s gather our goodies! Here’s what you’ll need for these yummy Easy Spinach and Ricotta Stuffed Shells. Don’t skimp on the good stuff!

1 box (12 oz) jumbo pasta shells – the bigger, the better for stuffing!
1 tbsp olive oil – for sautéing the veggies.
1 small onion, chopped – about a cup, give or take.
2 cloves garlic, minced – I love garlic, so I usually add a little extra!
10 oz frozen spinach, thawed and squeezed dry – gotta get that water out!
15 oz ricotta cheese – whole milk is my fave, but part-skim works too.
1/2 cup grated Parmesan cheese – freshly grated is always best!
1 large egg, lightly beaten – this helps bind everything together.
1/4 tsp nutmeg – trust me on this one, it adds a little magic!
Salt and pepper to taste – don’t be shy!
24 oz jar marinara sauce – use your favorite brand!

How to Make Easy Spinach and Ricotta Stuffed Shells: Step-by-Step Instructions

Okay, let’s get cooking! Here’s how to make these Easy Spinach and Ricotta Stuffed Shells. Don’t worry, it’s easier than it looks! Just follow along, and you’ll have a delicious dinner on the table in no time.

Preparing the Pasta Shells

First things first, let’s get those jumbo shells cooked. You’ll want to cook them according to the package directions, but make sure you cook them *al dente*. Trust me, you don’t want them mushy! They need to be firm enough to hold their shape when you stuff them. Drain ’em well and set aside to cool slightly. Nobody wants to burn their fingers!

Making the Spinach and Ricotta Filling

While the shells are cooking, let’s whip up that yummy filling. Grab a skillet and heat up your olive oil over medium heat. Toss in the chopped onion and cook until it’s softened – about 5 minutes should do it. Then, add the minced garlic and cook for another minute until it smells amazing. Careful not to burn it!

Now, in a large bowl, combine the spinach (make sure it’s thawed and *really* squeezed dry, or your filling will be watery!), ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix it all together until it’s well combined. Give it a taste and adjust the seasonings if you need to. More garlic? Yes, please!

Stuffing the Shells

Alright, the fun part! Grab a cooked shell and gently fill it with the spinach and ricotta mixture. I usually use a spoon or a small spatula to stuff them. Be generous, but don’t overstuff them, or they might burst while baking. Place each stuffed shell in a baking dish that you’ve lightly coated with marinara sauce. This prevents sticking!

Baking the Stuffed Shells

Preheat your oven to 375°F (190°C). Then, pour the remaining marinara sauce over the stuffed shells, making sure they’re all nicely covered. Pop the baking dish into the oven and bake for 20-25 minutes, or until the shells are heated through and the sauce is bubbly. Let them cool for a few minutes before serving. Enjoy your easy veggie dinner!

Tips for Perfect Easy Spinach and Ricotta Stuffed Shells

Want to take these Easy Spinach and Ricotta Stuffed Shells from good to *amazing*? Here are a few little tricks I’ve learned over the years. Trust me, they make a difference!

Choosing the Right Ricotta

Okay, ricotta can be a game-changer! Whole milk ricotta is definitely richer and creamier. It makes the filling extra decadent. But, part-skim works just fine if you’re trying to lighten things up a bit. Just don’t use the super low-fat stuff – it can be kinda dry.

Preventing Soggy Shells

Nobody likes a soggy shell! The key is to cook your pasta *al dente*. It should be firm and slightly chewy. If you overcook it, it’ll just fall apart when you try to stuff it. Also, make sure you drain the shells really well after cooking. Excess water = soggy disaster!

Sauce Distribution

Even sauce coverage is crucial! You want every single shell to be coated in that delicious marinara goodness. Before you bake, make sure the sauce is spread evenly over the shells. I sometimes use a spoon to gently push the sauce in between the shells. Yum!

Ingredient Notes and Substitutions for Easy Spinach and Ricotta Stuffed Shells

Want to mix things up a bit with these Easy Spinach and Ricotta Stuffed Shells? No problem! Here are some ideas for ingredient swaps and additions. Get creative!

Fresh vs. Frozen Spinach

Okay, I usually use frozen spinach because it’s just so convenient! But, fresh spinach works great too. You’ll need about 1 pound of fresh spinach. Just sauté it until it’s wilted before adding it to the filling. Make sure you squeeze out as much water as possible, though, or your filling will be soupy!

Cheese Variations

Ricotta is the star, but you can definitely add other cheeses! A little mozzarella or provolone would be yummy. Just sprinkle some on top before baking for extra cheesiness. Ooey-gooey goodness!

Adding More Vegetables

Want to sneak in some extra veggies? Go for it! Sautéed mushrooms, zucchini, or bell peppers would all be delicious in the filling. Just chop them up small and add them to the onion and garlic. Easy peasy!

Serving Suggestions for Your Easy Spinach and Ricotta Stuffed Shells

So, you’ve got these amazing Easy Spinach and Ricotta Stuffed Shells… what do you serve with them? Well, my go-to is a simple side salad with a light vinaigrette. But honestly, some crusty garlic bread for sopping up that extra sauce is *always* a good idea. Roasted vegetables like broccoli or asparagus would also be fantastic. Basically, anything goes! It’s all about what YOU like!

Storing and Reheating Easy Spinach and Ricotta Stuffed Shells

Got leftovers? Lucky you! These Easy Spinach and Ricotta Stuffed Shells are just as good the next day. To store them, just pop them in an airtight container and keep them in the fridge for up to 3 days. For reheating, you can either microwave them (easy, but not the best texture) or bake them in the oven at 350°F (175°C) until heated through. You can even freeze them for longer storage! Just wrap them well and they’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Easy Spinach and Ricotta Stuffed Shells

Got questions about making these Easy Spinach and Ricotta Stuffed Shells? Don’t worry, I’ve got answers! Here are a few of the most common questions I get asked. And if you have more, just ask away in the comments!

Can I make Easy Spinach and Ricotta Stuffed Shells ahead of time?

Totally! These are actually great to make ahead. Just assemble everything, cover the baking dish tightly with foil, and pop it in the fridge. You can keep it there for up to 24 hours. When you’re ready to bake, just add a few extra minutes to the baking time to make sure they’re heated all the way through. Easy peasy!

Can I freeze Easy Spinach and Ricotta Stuffed Shells?

Yes, you can definitely freeze them! Let the baked shells cool completely. Then, wrap them individually in plastic wrap, or place them in a freezer-safe container. They’ll keep in the freezer for up to 2 months. When you’re ready to eat, thaw them overnight in the fridge and bake as usual. Perfect for a quick and easy freezer meal!

Can I use a different type of cheese?

Absolutely! While ricotta is the classic choice, you can definitely experiment with other cheeses. Mozzarella, provolone, or even a little bit of goat cheese would all be delicious. Just use whatever you have on hand or whatever sounds good to you! Baking is all about experimenting!

Is Easy Spinach and Ricotta Stuffed Shells gluten-free?

Good question! This recipe isn’t naturally gluten-free, since it uses regular pasta shells. But, you can easily make it gluten-free by using gluten-free jumbo pasta shells! There are some great brands out there now. Just follow the package directions for cooking, and you’re good to go!

Nutritional Information for Easy Spinach and Ricotta Stuffed Shells

Okay, so everyone always asks me about the nutritional info for these Easy Spinach and Ricotta Stuffed Shells. And I get it! It’s good to know what you’re eating. But, heads up: the nutritional information can vary *a lot* depending on the specific ingredients you use. Different brands of marinara sauce, different types of cheese… it all adds up!

So, the numbers I’ve got are just an estimate. I’m not a nutritionist, okay? If you’re really concerned about the exact numbers, I recommend plugging the ingredients you’re using into a nutritional calculator. That’s the best way to get a super accurate read. Just sayin’!

Enjoy Your Easy Spinach and Ricotta Stuffed Shells!

Alright, that’s it! I hope you love these Easy Spinach and Ricotta Stuffed Shells as much as my family does! If you try them, be sure to leave a comment and let me know what you think! And hey, share a picture on social media! I’d love to see your creations!