Creamy Spinach Stuffed Shells

Name: Creamy Spinach Stuffed Shells
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 12 large pasta shells; 1 cup ricotta cheese; 1 cup spinach, cooked and chopped; 1/2 cup cream cheese, softened; 1/2 cup grated Parmesan cheese; 1/4 teaspoon nutmeg; Salt and pepper to taste; 2 tablespoons butter; 2 cups heavy cream; 1 clove garlic, minced; 1/2 teaspoon Italian seasoning; Salt and pepper to taste

Highlighted under: Home Comfort Food Collection

I absolutely love making Creamy Spinach Stuffed Shells for a cozy dinner. The combination of ricotta and spinach wrapped in tender pasta shells, all smothered in a rich cream sauce, always hits the spot. This dish is not only satisfying but also impressively easy to whip up. Whether it’s a special occasion or just a weeknight meal, these stuffed shells always bring smiles to the table, ensuring everyone leaves happy and full.

Created by

Emily Carter

Last updated on 2026-02-07T20:29:35.549Z

I remember the first time I made Creamy Spinach Stuffed Shells; it was an experiment to use up some leftover ricotta. What I found was a delightful dish that combined rich flavors beautifully!

To make the filling irresistibly creamy, I always blend ricotta with a touch of cream cheese and a hint of nutmeg. This not only enhances the flavor but also gives the stuffing a consistent texture that complements the pasta shells perfectly.

Why You Will Love This Recipe
Deliciously creamy filling with a hint of nutmeg
Perfectly tender pasta shells that hold the stuffing well
A comforting dish that’s great for leftovers

Cooking the Perfect Pasta Shells

To achieve perfectly tender pasta shells, it’s crucial to monitor the cooking time closely. Follow the package instructions, but consider testing a shell a minute or two before the indicated time. You’re aiming for al dente, which means the pasta should still have a slight bite to it. This will prevent the shells from becoming mushy after they’re filled and baked. Remember, they will continue cooking slightly once they’re in the oven with the sauce.

When draining the pasta shells, rinse them gently under cold water to stop the cooking process and to make them easier to handle. This also helps prevent them from sticking together. A light drizzle of olive oil can be added to keep them separate if you find they’re still clinging together after rinsing.

Perfecting the Filling

The blend of cheeses in the filling is key to achieving that creamy texture. If you’d like to substitute any of the cheeses, consider using cottage cheese for a lighter option. Just be sure to blend it well to avoid any graininess in your filling. Adding a pinch of lemon zest can enhance the flavor as well, giving a refreshing twist that balances the richness of the other ingredients.

Make sure the spinach is well-drained and chopped finely. Excess water from the spinach can make the filling soggy. I often press the cooked spinach in a fine mesh sieve to remove as much liquid as possible before incorporating it into the cheese mixture. This small step ensures that the filling stays creamy without being watery.

Ingredients

Gather all the ingredients to make this delicious dish.

For the Stuffed Shells

12 large pasta shells
1 cup ricotta cheese
1 cup spinach, cooked and chopped
1/2 cup cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 teaspoon nutmeg
Salt and pepper to taste

For the Sauce

2 tablespoons butter
2 cups heavy cream
1 clove garlic, minced
1/2 teaspoon Italian seasoning
Salt and pepper to taste

Make sure everything is prepped before starting the cooking process.

Instructions

Follow these steps to create Creamy Spinach Stuffed Shells.

Cook the pasta shells

Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside.

Prepare the filling

In a mixing bowl, combine ricotta cheese, cooked spinach, cream cheese, Parmesan cheese, nutmeg, salt, and pepper. Mix until smooth and well blended.

Stuff the shells

Using a spoon, fill each cooked pasta shell with the ricotta and spinach mixture. Arrange the stuffed shells in a baking dish.

Make the sauce

In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in heavy cream, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 5 minutes until slightly thickened.

Bake the shells

Pour the sauce over the stuffed shells in the baking dish. Cover with aluminum foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly.

Allow the dish to sit for a few minutes before serving.

Pro Tips

For an extra layer of flavor, add some fresh herbs like basil or parsley to the ricotta filling before stuffing the shells.

Sauce Technique Tips

When making the sauce, sauté the minced garlic until it is fragrant, but be careful not to let it brown. Burnt garlic can impart a bitter flavor to your creamy sauce. If you find that the sauce is too thick after simmering, you can thin it out with a splash of chicken or vegetable broth, adjusting for flavor as needed.

It's important to keep an eye on the sauce while it simmers, stirring occasionally. A low simmer works well here, as you want the cream to gently thicken and become glossy without boiling. Look for bubbles starting to form around the edge of the saucepan.

Baking and Serving Suggestions

When baking the stuffed shells, covering the dish with aluminum foil prevents excessive browning and helps to cook everything evenly. However, in the last ten minutes of cooking, removing the foil will allow the top to become golden and slightly crispy, enhancing texture. For added flavor, consider sprinkling some extra Parmesan cheese on top before returning it to the oven.

These Creamy Spinach Stuffed Shells are incredibly versatile. They pair beautifully with a simple side salad or some crusty garlic bread. For a fun twist, try adding cooked chicken or mushrooms to the filling for a heartier dish. Leftovers can be stored in an airtight container in the fridge for up to 3 days and taste just as delightful when reheated!

Questions About Recipes

→ Can I use frozen spinach?

Yes, just make sure to thaw and drain it thoroughly before adding it to the filling.

→ Can these shells be made ahead of time?

Absolutely! You can prepare them a day in advance and bake just before serving.

→ What can I serve with Creamy Spinach Stuffed Shells?

A fresh green salad and crusty bread would pair perfectly with this dish.

→ Can I substitute the cheese?

Yes, you can use cottage cheese instead of ricotta for a different texture and flavor.