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Spinach ricotta stuffed shells

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Stuffed pasta shells are visually stunning as well as incredibly delicious!
Spinach ricotta stuffed shells

Spinach and ricotta stuffed pasta shells are visually stunning and a masterpiece that marries tender pasta shells with a luscious spinach, mushroom, and ricotta filling. Nestled and cooked in a rich, velvety tomato sauce, each bite is the perfect balance between creamy richness and zesty tomato tang! They are a true feast for the eyes as well as the palate. Spinach Ricotta Stuffed Shells are a must-try for pasta lovers. They make dining at home a fine dining experience!

Spinach ricotta stuffed shells

What’s In Spinach and Ricotta Stuffed Pasta Shells?

  • Jumbo pasta shells
  • Olive oil
  • Mushrooms
  • Onion and garlic
  • Baby spinach leaves
  • Butter
  • White wine
  • Ricotta cheese
  • Marinara sauce
  • Italian seasoning
  • Parmesan cheese
  • Fresh oregano

Spinach ricotta stuffed shells

Is It Hard To Make Stuffed Pasta Shells?

It is definitely not a hard dish to make. This dish can be made by beginner cooks!

  1. Make the filling: using a large skillet, heat the olive oil and saute the chopped mushrooms until almost all the liquid has evaporated.
  2. Mix in the spinach leaves and white wine. Let the mixture cook until the leaves are wilted and most of the liquid has evaporated. Transfer to a bowl.
  3. Make the sauce: melt the butter in the same skillet and saute the onions and garlic until translucent. Stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for about 10 minutes.
  4. Cook the shells until al dente, drain, and drizzle with a little olive oil to prevent them from sticking. Do not overcook them.
  5. Add the ricotta cheese, chopped fresh oregano, and one cup of grated Parmesan to the bowl with the spinach and mushrooms. Mix well and season with salt and pepper.
  6. Stuff the shells: stuff each cooked shell with 1 ½ – 2 tbsp of filling.
  7. Place the shells on top of the sauce in a circular pattern, and sprinkle the remaining Parmesan cheese evenly on top of the shells.
  8. Place the lid on and simmer for about 7 minutes or until everything is heated through and the cheese is melted.

Spinach ricotta stuffed shells

Can I Freeze Spinach and Ricotta Stuffed Pasta Shells?

You sure can. Let it cool completely, cover with plastic wrap and foil, and freeze for up to 3 months.

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Spinach ricotta stuffed shells

Spinach ricotta stuffed shells

Stuffed pasta shells are visually stunning as well as incredibly delicious!
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 670kcal

Ingredients

  • 18 jumbo pasta shells
  • 1 ½ tbsp olive oil
  • 8 oz baby bella mushrooms, roughly chopped
  • Salt and pepper to taste
  • 5 oz baby spinach leaves
  • ½ cup white wine
  • ¼ cup onion chopped
  • 3 garlic cloves minced
  • 1 ½ tbsp butter
  • 3 cups marinara sauce
  • 1 tsp Italian seasoning
  • 2 cups ricotta cheese
  • 1 ¼ cups grated Parmesan cheese divided
  • 2 tbsp fresh oregano chopped

Instructions

  • Make the filling: using a large skillet, heat the olive oil and saute the chopped mushrooms until almost all the liquid has evaporated.
  • Mix in the spinach leaves and white wine. Let the mixture cook until the leaves are wilted and most of the liquid has evaporated. Transfer to a bowl.
  • Make the sauce: melt the butter in the same skillet and saute the onions and garlic until translucent. Stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for about 10 minutes.
  • Cook the shells until al dente, drain, and drizzle with a little olive oil to prevent them from sticking. Do not overcook them.
  • Add the ricotta cheese, chopped fresh oregano, and one cup of grated Parmesan to the bowl with the spinach and mushrooms. Mix well and season with salt and pepper.
  • Stuff the shells: stuff each cooked shell with 1 ½ - 2 tbsp of filling.
  • Place the shells on top of the sauce in a circular pattern, and sprinkle the remaining Parmesan cheese evenly on top of the shells.
  • Place the lid on and simmer for about 7 minutes or until everything is heated through and the cheese is melted.

Notes

  • Be careful not to overcook the pasta shells or they might break when stuffed
  • Drizzle the shells with a little olive oil after draining them so they won’t stick together
  • Simmer off as much liquid as you can from the spinach/mushroom mixture so your filling is not too runny.
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Nutrition

Calories: 670kcal | Carbohydrates: 54g | Protein: 31g | Fat: 35g

Spinach ricotta stuffed shells

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