Can I add other vegetables to the filling?

Absolutely! Feel free to swap in your favorite veggies. Mushrooms, zucchini, or bell peppers would be delicious.

Can I use a different type of ricotta cheese?

Yes! For a smoother texture, use whole milk ricotta. Part-skim works too, but it might be a little drier.

Can I freeze this casserole?

You sure can! Assemble the shells, cover the dish tightly with foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking.

Can I bake this ahead of time?

Yep! Reduce the baking time to about 20 minutes, or until the cheese is melted and bubbly. Keep a close eye on it so it doesnt burn.

Can I use store-bought sauce?

Totally! You can replace the meat sauce with a store-bought marinara sauce to make this dish even faster to prepare. However, homemade ALWAYS tastes better

What is the cooking process?

Brown the meat and boil the shells. While they're cooking, make the ricotta cheese mixture. Then, stuff the shells, arrange them in the baking dish, and bake until golden brown and bubbly.

There's something undeniably comforting about a warm, cheesy casserole, isn't there? I remember my grandma making stuffed shells every Sunday, and the whole house would just smell incredible. This Spinach and Ricotta Stuffed Shells Casserole brings back all those cozy feelings and, honestly, it's just plain delicious. It's a little bit of work, sure, but the payoff is HUGE – a hearty, flavorful dish that everyone will love. Plus, leftovers? Forget about it. They're even better the next day. One time I didn't make enough and you can bet, my family, the whole week told me about it

This recipe isn't just about following steps; it's about creating an experience. Picture this: jumbo pasta shells, plump and tender, filled with a creamy, dreamy mixture of ricotta cheese, spinach, and Parmesan. Then, they're nestled in a rich, savory meat sauce and blanketed with a generous layer of melted mozzarella. Seriously, could anything be more inviting? The key to this dish is taking your time with each step. Don't rush the sauce, don't skimp on the cheese, and don't be afraid to get your hands dirty stuffing those shells. It's all part of the fun!

Spinach and Ricotta Stuffed Shells Casserole

Name: Spinach and Ricotta Stuffed Shells Casserole
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Dinner
Ingredients: 12 Jumbo pasta shells; 1/2 pound Ground beef; 1/2, diced Onion; 2 cloves, minced Garlic; 28 ounces Crushed tomatoes; 15 ounces Tomato sauce; 2 tablespoons Tomato paste; 1 teaspoon Dried oregano; 1 teaspoon Dried basil; 1/2 teaspoon Sugar; To taste Salt; To taste Black pepper; 15 ounces Ricotta cheese; 10 ounces, thawed and squeezed dry Frozen spinach; 1/2 cup, grated Parmesan cheese; 1 large Egg; 2 cups, shredded Mozzarella cheese; For garnish (optional) Fresh basil leaves

This Spinach and Ricotta Stuffed Shells Casserole is the perfect comforting meal! Jumbo shells filled with creamy ricotta and spinach, smothered in a rich meat sauce and baked to bubbly, cheesy perfection.

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 35 minutes

Cook Time: 30 minutes

Total Time: 65 minutes

📖 Instructions

Alright, let's get this show on the road! First things first, preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. Trust me, you dont wanna skip this part – nobody likes stuck shells.
Now, let's tackle the shells. In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook according to package directions, but aim for al dente. We want them cooked but not mushy. Drain them well and set aside to cool slightly. I always add a splash of olive oil to prevent them sticking together - a little trick my Italian grandma taught me!
While the shells are cooking, let's get the meat sauce going. In a large skillet, brown the ground beef (or Italian sausage, if you're feeling fancy) over medium heat. Drain off any excess grease. Nobody likes a greasy casserole. Add the diced onion and garlic and cook until softened, about 5 minutes. That aroma? That's love right there.
Stir in the crushed tomatoes, tomato sauce, tomato paste, dried oregano, dried basil, sugar (just a pinch!), salt, and black pepper. Bring to a simmer and let it cook for at least 15 minutes, stirring occasionally. The longer it simmers, the better the flavor. This is where the magic happens.
Time for the ricotta filling! In a large mixing bowl, combine the ricotta cheese, frozen spinach (make sure its squeezed dry, you don't want a soggy filling!!), grated Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix well until everything is nicely combined. This is the heart and soul of our shells.
Now for the fun part: stuffing the shells! Using a spoon or your fingers (hey, no judgement!), carefully fill each cooked shell with the ricotta mixture. Don't be shy; pack them full. This is what makes each bite heavenly.
Pour a thin layer of the meat sauce into the bottom of the prepared baking dish. This prevents the shells from sticking and adds flavor from the get-go. Arrange the stuffed shells in a single layer over the sauce. Make sure they're snug but not overcrowded.
Pour the remaining meat sauce evenly over the stuffed shells, making sure they're well covered. Sprinkle the shredded mozzarella cheese over the top. The more cheese, the merrier, right?
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep an eye on it; ovens can be temperamental.
Remove from the oven and let it rest for about 10 minutes before serving. This allows the sauce to thicken slightly and the shells to cool down a bit. Garnish with fresh basil leaves, if desired. Now, dig in and enjoy! You deserve it.

📝 Notes

For a vegetarian option, omit the ground beef and add more vegetables to the sauce.
Feel free to use Italian sausage instead of ground beef for a richer flavor.
A pinch of red pepper flakes can add a little heat to the sauce.