Spinach & Ricotta Stuffed Shells with Lemon Zest
These stuffed shells are creamy, cheesy, and brightened with the fresh zing of lemon zest. The spinach and ricotta filling gives them a comforting richness, while the marinara sauce brings everything together. Perfect for family dinners, gatherings, or meal prep — this dish looks fancy but is actually very easy to prepare!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4–5
Ingredients
For the filling:
20 jumbo pasta shells (cook a few extra in case some break)
2 cups ricotta cheese (whole milk recommended)
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cups fresh spinach (sautéed and finely chopped, or use thawed frozen spinach squeezed dry)
1 large egg
Zest of 1 lemon
1 tbsp lemon juice (optional for extra brightness)
2 cloves garlic, minced
1 tsp dried Italian herbs (or oregano + basil mix)
Salt & black pepper, to taste
For the sauce & baking:
3 cups marinara sauce (homemade or store-bought)
1 cup shredded mozzarella cheese (for topping)
¼ cup grated Parmesan (for topping)
Fresh basil or parsley, chopped (for garnish)
Instructions
Step 1: Cook the shells (10 minutes)
Bring a large pot of salted water to a boil.
Cook the jumbo shells until just al dente (slightly undercooked, as they will finish in the oven).
Drain, toss lightly with a drizzle of olive oil to prevent sticking, and set aside to cool.
Step 2: Prepare the spinach-ricotta filling (10 minutes)
In a skillet, sauté garlic with a touch of olive oil until fragrant (1 minute).
Add spinach, cook until wilted, then transfer to a cutting board and chop finely.
In a large mixing bowl, combine:
Ricotta cheese
Mozzarella
Parmesan
Chopped spinach
Egg
Lemon zest (and juice, if using)
Italian herbs, salt, and pepper
Mix until smooth and creamy.
Step 3: Assemble the shells (10 minutes)
Preheat oven to 375°F (190°C).
Spread 1 cup of marinara sauce on the bottom of a baking dish.
Fill each cooked pasta shell with about 2 tablespoons of the ricotta-spinach mixture.
Arrange stuffed shells seam-side up in the dish.
Step 4: Top and bake (25 minutes)
Pour the remaining marinara sauce evenly over the shells.
Sprinkle with mozzarella and Parmesan cheese.
Cover with foil and bake for 20 minutes.
Remove foil and bake another 5 minutes, until cheese is golden and bubbly.
Step 5: Garnish & serve (5 minutes)
Let rest for 5 minutes after baking.
Sprinkle with fresh basil or parsley and an extra touch of lemon zest before serving.
Serve warm with garlic bread or a fresh green salad.
Tips & Variations
Add a pinch of red pepper flakes to the filling for a little heat.
For extra creaminess, stir a few tablespoons of mascarpone cheese into the ricotta mixture.
Swap marinara with a creamy Alfredo sauce for a richer version.
Make ahead: Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.
Perfect! Let’s add a Q/A section with helpful tips, and then a nutrition breakdown for the Spinach & Ricotta Stuffed Shells with Lemon Zest.
Spinach & Ricotta Stuffed Shells with Lemon Zest
❓ Q/A + Cooking Tips
Q1: Can I make this recipe ahead of time?
Yes! You can assemble the shells up to 24 hours in advance. Cover tightly with foil and refrigerate. When ready to bake, add 5–10 extra minutes to the cooking time.
Q2: Can I freeze stuffed shells?
Absolutely. Assemble the dish without baking, cover tightly, and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 45–50 minutes.
Q3: Can I use frozen spinach instead of fresh?
Yes, just thaw and squeeze out excess water. About 10 oz frozen spinach equals 2 cups fresh cooked spinach.
Q4: Can I substitute ricotta?
If ricotta isn’t available, use cottage cheese (drained and blended smooth) or cream cheese + Parmesan for a creamy filling.
Q5: How do I keep the pasta shells from sticking?
After boiling, drain and toss them lightly with olive oil. Arrange them in a single layer on a tray while cooling.
Q6: Can I make this lighter?
Yes, use part-skim ricotta and mozzarella and reduce the Parmesan. You can also add more spinach or zucchini to boost nutrients.
Q7: What can I serve with stuffed shells?
Great sides include: garlic bread, Caesar salad, roasted vegetables, or a light citrusy green salad to balance the richness.
Nutrition (per serving – 1/5 of recipe, about 4 shells)
(Values may vary based on brands and exact amounts used)
Calories: ~420 kcal
Protein: 23g
Carbohydrates: 35g
Fat: 20g
Saturated Fat: 10g
Fiber: 4g
Sugar: 7g (mostly from marinara sauce)
Sodium: ~820mg
Calcium: 35% DV
Iron: 15% DV
Vitamin A: 60% DV (from spinach)
Vitamin C: 20% DV (from lemon zest & spinach)