Spinach Ricotta Pasta Shells

Spinach and ricotta stuffed shells combine the comfort of pasta with a creamy, herbaceous filling that makes for a perfect family dinner. This Italian-inspired dish delivers incredible flavor with minimal effort, especially when prepared in a slow cooker. The jumbo pasta shells create perfect vessels for the rich ricotta and spinach mixture, while the marinara and melted mozzarella bring everything together in a satisfying, crowd-pleasing meal.

I've made these stuffed shells countless times, and they've become my go-to for busy weeknights when we need something hearty without much hands-on time. My teenage son, who normally picks spinach out of everything, devours these without complaint.

Ingredients and Selection Tips

• Jumbo pasta shells: Look for boxes without broken shells; cook just until al dente as they'll continue softening in the slow cooker
• Ricotta cheese: Whole milk ricotta provides the best flavor and creaminess; drain if very wet
• Fresh spinach: Choose bright, crisp leaves; frozen spinach works too but must be thoroughly drained
• Parmesan cheese: Freshly grated provides far superior flavor to pre-packaged versions
• Italian seasoning: A blend with oregano, basil, and thyme complements the filling perfectly
• Salt and pepper: Season generously as pasta and cheese can absorb quite a bit of seasoning
• Marinara sauce: Use homemade or a good quality jarred sauce without too much added sugar
• Mozzarella cheese: Fresh-grated melts more evenly than pre-shredded, which contains anti-caking agents

Step-by-Step Cooking Instructions

Step 1:

Bring a large pot of water to a rolling boil and salt it generously—it should taste like seawater. Add the jumbo shells carefully and stir gently to prevent sticking. Cook for about 9 minutes or until they're just shy of al dente (they'll finish cooking in the slow cooker). Drain them thoroughly and spread them out on a baking sheet to cool slightly and prevent sticking together.

Step 2:

In a medium mixing bowl, combine the ricotta cheese, finely chopped fresh spinach, grated Parmesan, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated. The filling should be thick enough to hold its shape when spooned but not dry. Taste and adjust seasonings—the mixture should be slightly more flavorful than you think necessary as the pasta will mellow it.

Step 3:

Take each cooled pasta shell and gently open it with your fingers. Using a tablespoon or small cookie scoop, fill each shell generously with the ricotta mixture, about 1½-2 tablespoons per shell. The filling should be mounded but not overflowing. Place each filled shell aside on a clean plate as you work.

Step 4:

Spread about ½ cup of marinara sauce across the bottom of your slow cooker to prevent sticking. Arrange the stuffed shells in a single layer, open side up. Depending on your slow cooker size, you may need to make two layers—if so, add a thin layer of sauce between layers.

Step 5:

Pour the remaining marinara sauce evenly over the arranged shells, making sure each shell is partially covered but leaving some of the filling visible. Sprinkle the shredded mozzarella cheese evenly over the top, covering both the shells and sauce.

Step 6:

Cover the slow cooker with its lid and cook on low for 4-5 hours or on high for 2-3 hours. The dish is ready when the sauce is bubbling around the edges, the pasta is tender, and the cheese on top is completely melted and slightly golden. Let stand for 10 minutes before serving to set.

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My grandmother from southern Italy taught me to add a tiny pinch of nutmeg to the ricotta filling, which brings out the sweetness of the cheese. It's subtle but makes all the difference. When my daughter was going through a picky eating phase, this was one of the only ways I could get greens into her diet, and now she requests it regularly.

Make-Ahead Magic

These stuffed shells are perfect for meal prepping during hectic weeks. I often stuff the shells on Sunday afternoon, arrange them in the slow cooker insert, cover, and refrigerate. Monday morning, I add the sauce and cheese, pop the insert into the slow cooker base, and turn it on low before leaving for work. Walking into the house after a long day to the aroma of this bubbling Italian dish is absolutely worth the small amount of weekend prep time. The flavors actually develop more fully when the filling has time to rest overnight.

Variations That Work

Don't be afraid to make this recipe your own with thoughtful additions. I've added sautéed mushrooms to the filling for an earthy dimension that pairs beautifully with the spinach. For meat-lovers, incorporating a half cup of cooked, crumbled Italian sausage into the ricotta mixture transforms this into an even heartier meal. My husband prefers when I swap the traditional marinara for a creamy tomato sauce made by stirring a quarter cup of heavy cream into the marinara before pouring it over the shells.

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Serving and Storage Tips

These stuffed shells deserve proper presentation despite their humble slow cooker origins. I serve them with a sprinkle of freshly chopped basil and additional grated Parmesan, alongside a crisp Caesar salad and warm garlic bread. For storage, transfer leftovers to an airtight container and refrigerate for up to four days. The shells actually reheat beautifully—cover with foil and warm in a 325°F oven for about 20 minutes, or microwave individual portions with a damp paper towel covering them to maintain moisture. They also freeze exceptionally well for up to three months if wrapped properly.

Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Be sure to thaw and thoroughly drain it to avoid excess moisture in the filling.

→ Can these stuffed shells be made ahead?

Absolutely! Prepare the stuffed shells and refrigerate them before cooking. Add the sauce and cheese later, then slow cook as directed.

→ Can I bake these instead of using a slow cooker?

Yes, bake them in a 375°F (190°C) preheated oven for 25-30 minutes or until the cheese is melted and bubbling.

→ What can I serve with these stuffed shells?

Pair them with garlic bread, a crisp salad, or steamed vegetables for a complete meal.

→ Can I substitute ricotta cheese with something else?

Cottage cheese or mascarpone can work as substitutes, though they will slightly alter the dish's texture and flavor.