Creamy Spinach Stuffed Shells

Name: Creamy Spinach Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 12 large pasta shells; 2 cups ricotta cheese; 2 cups fresh spinach, chopped; 1 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1/2 teaspoon nutmeg; Salt and pepper to taste; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; 1 cup shredded mozzarella cheese; Salt and pepper to taste

Highlighted under: Modern Comfort Food Collection

I absolutely love making Creamy Spinach Stuffed Shells on cozy evenings when the mood calls for something comforting yet indulgent. These pasta shells are generously filled with a rich spinach and ricotta mixture, then topped with my homemade creamy sauce. The flavors meld beautifully as they bake, creating a delightful dish that never fails to impress family and friends alike. Plus, this recipe is perfect for meal prep, ensuring I have a delightful meal ready whenever I need a quick yet satisfying option.

Created by

Elspeth Murray

Last updated on 2026-02-08T08:41:36.243Z

When I first stumbled across the idea of spinach stuffed shells, I was intrigued by how easy and delicious they sounded. I decided to put my own spin on it by crafting a creamy sauce that would elevate the dish and complement the filling beautifully. After several attempts, I found that baking them with just the right amount of sauce truly brings all the flavors together, ensuring each bite is heavenly!

Having experimented with a variety of cheeses, I discovered that adding a hint of nutmeg to the ricotta mix makes a world of difference. It adds a warm depth of flavor that pairs wonderfully with the freshness of the spinach. This little tip keeps the stuffing flavorful without overwhelming the dish!

Why You'll Love This Recipe
Indulgent creamy filling mixed with fresh spinach and herbs
Easy to prepare, making it a great weeknight meal
Perfect for both family dinners and special occasions

The Beauty of Spinach

Spinach is not only a nutrient powerhouse, but it also brings a fresh, earthy flavor to the creamy filling of these stuffed shells. When cooked, it reduces significantly, allowing you to pack a generous amount into each shell without overwhelming the dish. Fresh spinach offers a vibrant green color and a slightly different taste compared to frozen, which can be more watery. For a more intense flavor, consider sautéing the spinach lightly before mixing it into the ricotta; this will enhance its richness and reduce moisture levels.

Choosing the right spinach is key. Look for bright, crisp leaves without any signs of wilting or browning. If you opt for frozen spinach, be sure to thaw and thoroughly squeeze out excess water to maintain the right texture in your filling. Either way, the spinach not only adds flavor but also boosts the nutritional value of your meal, providing iron and vitamins A and C.

Creamy Sauce Perfection

Creating the creamy sauce is a straightforward process, but attention to detail is essential to achieve the perfect consistency. When making the roux, cook the flour until it’s just golden to avoid a raw taste, but be careful not to let it brown too much. Gradually adding the milk while whisking is crucial for preventing lumps; I find that using a whisk helps achieve a smooth texture more effectively than a spoon. You'll know it’s ready when the sauce thickens and coats the back of a spoon.

Adjusting the cheese in the sauce can also tailor it to your taste. While mozzarella adds a wonderful meltiness, substituting it with Gruyère or fontina can introduce a nuttier flavor profile. If you prefer a lighter version, consider using half-and-half instead of whole milk, or even a plant-based milk alternative for a dairy-free option. Just keep in mind to balance the seasonings as some alternatives can vary in flavor.

Serving and Storing

These creamy spinach stuffed shells are a delightful dish that can be served straight from the oven or allowed to cool slightly for easier serving. Accompany them with a light salad or garlic bread to complement the rich flavors. For added texture, consider garnishing with toasted pine nuts or a sprinkle of fresh herbs like basil or parsley right before serving; this not only enhances the visual appeal but adds extra flavor.

If you have leftovers, they store beautifully in the refrigerator for up to three days. To reheat, simply cover and warm them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also freeze the unbaked stuffed shells for up to two months. Just cover them tightly with foil; when you’re ready to bake, there's no need to thaw. Instead, add about 10-15 minutes to the baking time and keep the foil on for the first half to prevent over-browning.

Ingredients

Filling

12 large pasta shells
2 cups ricotta cheese
2 cups fresh spinach, chopped
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon nutmeg
Salt and pepper to taste

Creamy Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded mozzarella cheese
Salt and pepper to taste

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) while you prepare the filling and sauce.

Cook the Pasta

In a large pot, boil water and cook the pasta shells according to the package instructions until al dente. Drain and set aside.

Prepare the Filling

In a large bowl, mix together the ricotta cheese, chopped spinach, Parmesan cheese, garlic powder, nutmeg, salt, and pepper until well combined.

Make the Creamy Sauce

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually add the milk, whisking to prevent lumps. Cook until thickened, then stir in the mozzarella until melted. Season with salt and pepper.

Stuff the Shells

Spread a thin layer of the creamy sauce on the bottom of a baking dish. Stuff each shell with the spinach filling and arrange them in the dish. Pour the remaining sauce over the stuffed shells.

Bake and Serve

Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly and golden.

Pro Tips

For extra flavor, consider adding some crushed red pepper flakes to the sauce or topping with more cheese before baking.

Ingredient Substitutions

This recipe is flexible, allowing for several substitutions based on your pantry or dietary preferences. Instead of ricotta, you can use cottage cheese for a slightly tangier flavor and lower fat content. For those who are lactose intolerant, look for dairy-free ricotta made from nuts or tofu, which can provide a similar texture and will still pair well with the spinach and seasonings.

If you want a boost of protein, consider adding cooked chicken or turkey to the filling. This could make it more substantial, perfect for a hearty meal. You can also steer the flavors in a different direction by adding sun-dried tomatoes or artichoke hearts for a Mediterranean twist, or spices like red pepper flakes for a hint of heat.

Make-Ahead Tips

Making these stuffed shells ahead of time can save you on busy weeknights. Complete the assembly and store them unbaked in the refrigerator for up to 24 hours before cooking. Just be sure to cover them tightly to prevent the pasta from drying out. This way, all you need to do is pop them in the oven whenever you're ready for a comforting dinner.

Alternatively, par-bake them for about 10 minutes, then cool and freeze. When you're ready to cook frozen shells, transfer them directly from the freezer to the oven; just remember to extend the baking time. This makes it easy to have a warm, indulgent meal ready to go without needing to start from scratch!

Questions About Recipes

→ Can I make these stuffed shells ahead of time?

Absolutely! You can assemble the stuffed shells and store them in the refrigerator for up to 24 hours before baking.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or a blend of cream cheese and yogurt for a different flavor profile.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

→ Can I freeze the stuffed shells?

Yes, you can freeze the uncooked stuffed shells. Just be sure to wrap them tightly before placing them in the freezer.