Easy Spinach and Ricotta Stuffed Shells – A Healthy Veggie Dinner

Simple ingredients and quick prep

This recipe turns simple spinach and ricotta into a weeknight-friendly veggie dinner that bakes in under an hour. Start by sweeping frozen or fresh spinach, ricotta, a beaten egg, grated Parmesan, garlic, salt, and pepper together until creamy—this is the filling that makes the shells hearty and satisfying. For a light starter, consider pairing the meal with a refreshing spinach-and-fruit smoothie like this blueberry option refreshing blueberry spinach smoothie.

Ingredients for six servings

• 20 jumbo pasta shells, cooked al dente
• 2 cups ricotta cheese (use part-skim to reduce fat)
• 6 cups packed fresh spinach (or 10–12 oz frozen, thawed and drained)
• 1 large egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1 to 2 cups marinara sauce (your favorite jarred or homemade)
• 1/2 teaspoon garlic powder or 1 clove minced garlic
• Salt and black pepper to taste
• 1/2 to 1 cup shredded mozzarella for topping

Each ingredient supports the spinach-and-ricotta stuffing concept while keeping the dish vegetarian and balanced for a healthy veggie dinner.

Step-by-step assembly and baking

1. Preheat the oven to 375°F and spread a thin layer of marinara in the bottom of a 9×13 baking dish.
2. Squeeze excess moisture from cooked spinach, chop finely, and mix with ricotta, egg, Parmesan, garlic, salt, and pepper until smooth.
3. Spoon about 2 tablespoons of filling into each cooked shell and arrange the shells seam-side up in the dish.
4. Pour remaining marinara over the shells and sprinkle with mozzarella.
5. Cover with foil and bake 20 minutes; uncover and bake an additional 10 minutes for a bubbly, lightly browned top.
   These concise steps keep the focus on making easy spinach and ricotta stuffed shells without unnecessary technique or equipment.

Variations and lighter swaps

Swap part-skim ricotta for full-fat if you want a creamier texture, or use cottage cheese blended smooth as a lower-fat alternative. Add chopped basil or lemon zest to brighten the filling without adding calories. For a gluten-free option, choose GF jumbo shells or substitute large pasta-free vessels like thin zucchini strips — each variation preserves the core spinach-and-ricotta profile while adapting to dietary needs.

Make-ahead, reheating, and freezing

To make ahead, assemble the dish up to the point of baking, cover tightly, and refrigerate for up to 24 hours; bake directly from chilled, adding 10–15 minutes to the covered baking time. For freezing, assemble in an ovenproof container, flash-freeze covered for an hour, then wrap tightly; bake from frozen at 375°F for about 45–55 minutes, covered until heated through. If you want a simple vegetable side that cooks fast while the shells bake, try this quick air-fryer vegetable-and-sausage recipe for a protein boost air-fryer chicken sausage and veggies.

Serving, pairings, and portion control

Serve two to three shells per person alongside a crisp green salad or a light smoothie to round out the meal. For a vegetarian-friendly beverage that complements the cheesy filling, try a green smoothie packed with fruit and spinach for freshness vibrant spinach smoothie. Portioning shells with a salad helps keep this veggie dinner both satisfying and calorie-aware.

Conclusion

For a tested version of this dish with similar technique and measurements, see Fork Knife Swoon’s spinach and ricotta stuffed shells for recipe inspiration. If you’d like an alternative take or different seasoning ideas, check Barley & Sage’s spinach ricotta stuffed shells for more options.