Spinach and Ricotta Stuffed Jumbo Shells are easy to make for busy weeknight dinners. Filled to the brim with spinach, mushrooms, and ricotta, they’re hearty, tasty and sure to be a family favorite.
Have you tried this stuffed pasta shells with meat sauce yet? It’s our favorite pasta dish to make at home and I am sure you’d love it as much as we do. With ricotta-stuffed pasta shells, hearty meat sauce, and gooey cheese topping, it’s a guaranteed crowd pleaser!
Today, however, we’re doing a vegetarian version which is just as scrumptious. We’re skipping the meaty sauce but we’re loading up the jumbo shells with a nutrition-packed spinach, carrots, mushroom, and ricotta filling for a meal that’s both tasty and satisfying.
This spinach and ricotta stuffed shells recipe is seriously the stuff lunch dreams are made of. It’s ready in an hour yet tastes like you slaved in the kitchen all afternoon long.
And not only are is it delicious and super simple to make, it’s also a great way to sneak in vegetables to your family’s diet. That’s what we call #triplewin!
Tips on How to Make Spinach and Ricotta Stuffed Jumbo Shells
- For firm-to-bite texture, boil the pasta a minute shy of the package directions as they will continue to cook in the sauce when baked.
- Use a cookie scoop to easily and evenly fill the shells.
- You’ll need approximately 24 stuffed shells or about 6 ounces uncooked jumbo shells to fill a 9 x 13 casserole dish. Make sure, though, to cook a few extras to allow for breakage.
- The pasta tends to absorb a lot of sauce during baking, add a few tablespoons of water or vegetable broth to the marinara to keep it saucy.
- The pasta dish will look a bit wet from the oven. Give it a few minutes to rest and the shells to absorb most of the excess liquid before serving.
More Pasta Recipes
Watch the Video to See How Easy these Cheese-stuffed Shells are to Make
- 24 pieces uncooked jumbo shells
- 1 tablespoon olive oil
- 1/2 small onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 1 mini sweet pepper, seeded and chopped
- 1/4 cup carrots, shredded
- 4 button mushrooms, chopped
- 1 cup fresh baby spinach, chopped
- salt and pepper to taste
- 2 cups ricotta cheese
- 1/2 cup Parmesan cheese, shredded
- 2 cups marinara sauce
- 2 tablespoons water
- 1 cup mozzarella cheese, shredded
- In a pot of boiling water, cook jumbo shells about 1 minute shy of package directions. Drain well.
- In a pan over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
- Add sweet peppers, carrots, and mushrooms. Continue to cook for about 2 to 3 minutes or until vegetables are tender yet crisp.
- Add spinach and cook until just wilted.
- Season with salt and pepper to taste. Remove from pan and allow to cool.
- In a bowl, combine ricotta cheese, Parmesan cheese, and vegetable mixture.
- Using a small scoop or a tablespoon, stuff jumbo shells with the ricotta mixture.
- In a lightly greased 9 x 13 baking dish, add half of marinara sauce and water. Stir to combine.
- Arrange shells open side up in a single layer. Cover with remaining marinara sauce and sprinkle top with mozzarella cheese.
- Cover baking dish with foil and bake in a 400 F oven for about 30 minutes or until heated and cheese is melted. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”