If you’re looking for a comforting yet impressive dish to serve family or friends, these Spinach and Ricotta Stuffed Shells are the perfect choice. With a rich filling of creamy ricotta, nutritious spinach, and a blend of mozzarella and Parmesan cheeses, this recipe brings a touch of Italian-inspired flavor to your table. Whether you’re using the convenience of a slow cooker or preparing it on the stove top, this dish is hearty, flavorful, and surprisingly easy to make. Pair it with a crisp green salad and some crusty bread, and you’ve got a crowd-pleasing meal for any occasion.
What’s great about this recipe is its versatility—it’s equally suitable for busy weeknights or as a centerpiece for more formal gatherings. The slow cooker method allows you to prep in advance and let the shells gently cook to perfection, while the stove top version is ideal when you need dinner ready in under an hour. Plus, it’s a fantastic way to sneak in some greens for picky eaters! Whether you’re a seasoned cook or a beginner, this recipe offers a satisfying combination of creamy, cheesy goodness and a tangy marinara sauce that’s sure to delight everyone at the table.
Spinach and Ricotta Stuffed Shells
Prep Time: 30 minutes
Cook Time: 4-6 hours on LOW (slow cooker) or 30-40 minutes (stove top)
Servings: 6-8
Ingredients
For the Shells:
340g jumbo pasta shells (typically 1 package, adjust based on availability)
425g ricotta cheese
280g frozen spinach, thawed and well-drained
200g shredded mozzarella cheese, divided
50g grated Parmesan cheese
2 large eggs
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sauce:
680g marinara sauce
240ml water
1/4 teaspoon red pepper flakes (optional)
Preparation
Step 1: Prepare the Filling
1. Cook the pasta shells in salted boiling water according to the package instructions, cooking until just al dente. Drain, rinse with cool water, and set aside.
2. In a large mixing bowl, combine the ricotta cheese, thawed and drained spinach, 100g of the mozzarella cheese, Parmesan cheese, eggs, garlic, basil, oregano, salt, and black pepper. Mix until well-combined.
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Disclosure: As an Amazon Associate, I earn from qualifying purchases. Last update on 2025-03-22 / Affiliate links / Images from Amazon Product Advertising API
Slow Cooker Method
1. Prepare the Sauce: In a bowl, mix the marinara sauce with 240ml of water. If desired, stir in red pepper flakes for a bit of heat.
2. Assemble the Dish:
Spread a thin layer of the marinara sauce mixture at the bottom of the slow cooker.
Stuff each shell with about 1-2 tablespoons of the ricotta mixture and place the stuffed shells in a single layer in the slow cooker. Repeat until all the shells are stuffed and arranged.
Pour the remaining marinara sauce mixture over the stuffed shells, making sure they’re fully covered.
3. Cook: Cover the slow cooker with a lid and cook on low for 4-6 hours or until the shells are tender.
4. Add Cheese: During the last 15-20 minutes of cooking, sprinkle the remaining 100g of mozzarella cheese over the shells. Replace the lid to allow the cheese to melt.
5. Serve: Garnish with additional Parmesan or fresh basil, if desired.
Stove Top Method
1. Prepare the Sauce: In a large pot or deep skillet, mix the marinara sauce with 240ml of water. Heat the sauce over medium heat until it starts to simmer. Reduce the heat to low.
2. Assemble the Dish:
Spread a thin layer of the marinara sauce at the bottom of a deep, lidded skillet or casserole dish.
Stuff each shell with about 1-2 tablespoons of the ricotta mixture and arrange them in a single layer in the skillet/dish. Repeat until all shells are stuffed.
Pour the remaining marinara sauce mixture over the shells, ensuring they are fully covered.
3. Cook: Cover the skillet or dish with a tight-fitting lid and simmer over low heat for **30-40 minutes**, or until the shells are tender.
4. Add Cheese: During the last 5 minutes of cooking, sprinkle the remaining 100g of mozzarella cheese over the top.
Cover again and cook until the cheese melts.
5. Serve: Garnish with extra Parmesan or fresh basil, if desired.
Cooking Tips:
1. Don’t overcook the pasta initially, as it will continue to cook in the slow cooker
2. Really squeeze out the spinach well – excess water will make the filling runny
3. Spray the slow cooker with non-stick cooking spray before adding sauce
4. To test if shells are done, the pasta should be tender when pierced with a fork
5. For best results, avoid cooking on HIGH setting as it may cause the shells to break down
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days
Can be frozen for up to 3 months
Serving Suggestions:
Serve with additional warmed marinara sauce if desired
Garnish with fresh basil leaves
Pair with garlic bread and a simple green salad
Additional grated Parmesan cheese for serving
Note: This recipe can be assembled the night before and refrigerated. Add an extra 30 minutes to cooking time if starting from cold.
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Disclosure: As an Amazon Associate, I earn from qualifying purchases. Last update on 2025-03-12 / Affiliate links / Images from Amazon Product Advertising API