Alfredo Spinach Ricotta Shells (Printable)

Jumbo shells stuffed with creamy ricotta and spinach, covered in Alfredo sauce and baked until golden.

# Ingredient list:

→ Pasta

01 - 20 jumbo pasta shells

→ Filling

02 - 2 cups ricotta cheese
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup grated Parmesan cheese
05 - 2 cups fresh spinach, chopped, or 1 cup frozen spinach, thawed and squeezed dry
06 - 1 large egg
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon ground nutmeg, optional

→ Alfredo Sauce

10 - 2 tablespoons unsalted butter
11 - 2 cloves garlic, minced
12 - 1 cup heavy cream
13 - 1 cup grated Parmesan cheese
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Topping

16 - 1/2 cup shredded mozzarella cheese
17 - 2 tablespoons grated Parmesan cheese
18 - Fresh parsley, chopped, optional, for garnish

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Boil jumbo pasta shells in a large pot of salted water until al dente, about 8 to 9 minutes. Drain and let cool slightly.
03 - In a large mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, chopped spinach, egg, salt, black pepper, and nutmeg if using. Mix until homogeneous.
04 - Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute. Stir in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese, salt, and black pepper, cooking until smooth and slightly thickened, about 3 to 4 minutes. Remove from heat.
05 - Spread 1/2 cup of Alfredo sauce over the bottom of the prepared baking dish.
06 - Fill each cooked pasta shell with approximately 2 tablespoons of the ricotta-spinach mixture and arrange the filled shells in the baking dish.
07 - Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle with shredded mozzarella and grated Parmesan cheese.
08 - Cover the dish tightly with aluminum foil and bake for 20 minutes.
09 - Remove foil and continue baking for an additional 10 to 15 minutes, until the dish is bubbly and golden on top.
10 - Allow the baked shells to rest for 5 minutes prior to serving. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • Uses everyday ingredients most of us keep stocked in the fridge and pantry
  • Completely vegetarian yet filling enough to satisfy any crowd
  • Can be prepped ahead and baked fresh whenever you need it
02 -
  • Vegetarian friendly and easy to adapt for other diets
  • Freezes beautifully for make-ahead dinners
  • Impressive enough for holidays but easy enough for a weeknight
03 -
  • Do not overcook the shells or they will tear when stuffing
  • Pat spinach dry completely so the sauce stays thick not watery
  • Let the dish cool a few minutes before slicing so the filling sets for perfect portions

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