Name: Irresistible Shrimp and Spinach Ricotta Shells in 35 Minutes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 jumbo pasta shells; 1 cup ricotta cheese; 1 cup cooked spinach, chopped; 1/2 lb shrimp, peeled and deveined; 1 clove garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup marinara sauce; 1/2 cup mozzarella cheese, shredded; 1 tbsp olive oil

Jump to Recipe·Print Recipe·Leave a Review

Oh my goodness, you have to try these Shrimp and Spinach Ricotta Shells! I stumbled upon this recipe years ago when I needed something fancy but easy for a last-minute dinner party. Now it’s my go-to dish when I want to impress without stressing. The creamy ricotta filling with those tender shrimp and just enough spinach makes every bite heavenly. And that tomato sauce bubbling around the edges? Pure comfort food magic.

Shrimp and Spinach Ricotta Shells - detail 1

What I love most is how forgiving this recipe is. Shells break? No problem, just layer them like lasagna! Out of shrimp? Chicken works beautifully too. After dozens of test batches (my neighbors adore me), I’ve perfected the balance of flavors. The secret is in the garlic, just enough to sing without overpowering those delicate shrimp. Trust me, once you taste these stuffed shells, you’ll understand why they disappear faster than I can bake them!

Why You’ll Love These Shrimp and Spinach Ricotta Shells

Let me count the ways these stuffed shells will become your new obsession:

Creamy dreaminess: That ricotta-shrimp-spinach filling is so luxuriously smooth, you’ll want to eat it with a spoon (I won’t judge if you sneak a taste before baking!)
Flavor fireworks: Garlicky shrimp, earthy spinach, and tangy tomato sauce create the most delicious harmony in every bite
Weeknight superhero: Ready in 35 minutes flat, faster than pizza delivery on a busy night
Crowd pleaser: Fancy enough for dinner parties, easy enough for lazy Sundays when you’re still in pajamas

The first time I made these, my husband declared them “restaurant-worthy”, high praise from a man who thinks ketchup is fancy. Now they’re our special occasion meal that feels indulgent but secretly comes together with minimal effort.

Ingredients for Shrimp and Spinach Ricotta Shells

Gather these simple ingredients, I promise you probably have half of them already! The key is fresh shrimp and good ricotta (none of that watery stuff). Here’s what you’ll need:

12 jumbo pasta shells: go for the sturdiest ones you can find
1 cup ricotta cheese: whole milk for extra creaminess
1 cup cooked spinach, chopped: squeeze out all that excess water
1/2 lb shrimp, peeled and deveined: medium size works best
1 clove garlic, minced: fresh is non-negotiable here
1/2 tsp salt: I use kosher for even seasoning
1/4 tsp black pepper: freshly ground makes all the difference
1 cup marinara sauce: homemade or your favorite jarred brand
1/2 cup mozzarella cheese, shredded: the melty glue that holds it all together
1 tbsp olive oil: for sautéing those beautiful shrimp

Shrimp and Spinach Ricotta Shells - detail 2

See? Nothing too fancy, just honest ingredients that create something extraordinary when combined. Now let’s make some magic!

How to Make Shrimp and Spinach Ricotta Shells

Okay, let’s get cooking! I’ll walk you through each step, it’s easier than you think. Just imagine those gorgeous stuffed shells coming out of your oven bubbling with cheesy goodness. Here’s exactly how we’ll make it happen:

Step 1: Cook the Pasta Shells

First, get that oven preheating to 375°F. Now, cook your jumbo shells in a big pot of salted boiling water for about 9 minutes. Set a timer! You want them al dente (slightly firm) because they’ll continue cooking in the oven. Drain them gently and lay them out on a baking sheet so they don’t stick together. Pro tip: drizzle a tiny bit of olive oil over them to prevent sticking if you’re not stuffing them right away.

Step 2: Prepare the Filling

While the shells cook, let’s make that dreamy filling. In a bowl, combine the ricotta, chopped spinach, cooked shrimp (I sauté mine quickly with garlic first), salt, and pepper. Mix it gently but thoroughly, you want every bite perfectly seasoned. Taste it! This is your chance to adjust the flavors before baking. Need more garlic? Go for it! Love black pepper? Add another sprinkle. This filling should make you smile when you sneak a taste.

Step 3: Assemble and Bake

Spread half the marinara sauce in your baking dish. Now the fun part, use a spoon or your hands to stuff each shell generously with the ricotta mixture. Don’t be shy! Arrange them snugly in the dish, then pour the remaining sauce over top. Sprinkle with mozzarella, this creates that gorgeous golden crust. Bake for 20 minutes until the cheese is melty and the edges are bubbling. Let them rest for 5 minutes before serving (I know, the wait is torture!) so they set perfectly.

Shrimp and Spinach Ricotta Shells - detail 3

See? Easy peasy! The hardest part is waiting for that first bite. Now you know why this recipe never fails to impress!

Tips for Perfect Shrimp and Spinach Ricotta Shells

After making these shells more times than I can count, I’ve learned a few tricks that guarantee success every time:

Dry those shrimp: Pat them thoroughly with paper towels before cooking, wet shrimp makes the filling watery
Fresh spinach magic: If using fresh instead of frozen, wilt it first and squeeze out every drop of liquid
Shell insurance: Cook a few extra shells in case some break, they always do!
Resting time: Let the baked shells sit for 5 minutes before serving, this helps them hold their shape
Cheese strategy: Mix a little parmesan into the ricotta for extra flavor depth

My biggest lesson? Don’t stress about perfection, even messy shells taste incredible when filled with this dreamy mixture!

Variations for Shrimp and Spinach Ricotta Shells

The beauty of this recipe is how easily you can make it your own! Here are my favorite twists when I’m feeling creative:

Protein swap: Try juicy diced chicken or meaty mushrooms for a different take, both work beautifully with the ricotta
Spice it up: A pinch of red pepper flakes in the filling adds just the right kick
Herb magic: Fresh basil or dill mixed into the ricotta brings bright, fresh flavors
Cheese lover’s dream: Swap half the ricotta for goat cheese if you’re feeling fancy

Honestly, once you master the basic version, the possibilities are endless, have fun with it! If you enjoy creamy pasta dishes, you might also love this shrimp and spinach creamy gnocchi recipe.

Serving Suggestions

These shrimp and spinach ricotta shells shine all on their own, but let me tell you how I love to serve them! A crisp green salad with lemon vinaigrette cuts through the richness perfectly. For the ultimate comfort meal, warm garlic bread is a must, it’s perfect for sopping up that delicious tomato sauce. If you’re feeling fancy, a glass of chilled pinot grigio makes the whole meal sing. Honestly, I’ve eaten these straight from the baking dish with just a fork and zero regrets! For more great dinner ideas, check out familytastes.com.

Storage and Reheating

Here’s the great news, these stuffed shells taste just as amazing the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer the oven (350°F for about 15 minutes) to keep that perfect texture, but the microwave works in a pinch, just cover with a damp paper towel to prevent drying out. Pro tip: Add a tiny splash of water before reheating to revive that saucy goodness!

Nutritional Information

Here’s the nutritional breakdown per serving (about 3 shells): 320 calories, 22g protein, 30g carbs, and 12g fat. Remember, nutrition varies based on ingredients, especially the type of ricotta and sauce you use. But let’s be honest, when something tastes this good, who’s counting? If you are looking for other baked pasta options, consider this shrimp and three cheese pasta bake recipe.

Frequently Asked Questions

Here are answers to the questions I get asked most about these amazing shrimp and spinach ricotta shells:

Can I freeze stuffed shells?
Absolutely! Assemble them completely but don’t bake. Freeze in an airtight container for up to 2 months. When ready to eat, bake straight from frozen, adding 10-15 extra minutes. The shells might be slightly softer, but still delicious!

Can I use frozen spinach?
Yes! Thaw it completely and squeeze out ALL the liquid, I wrap it in a clean towel and wring it like I’m mad at it. You’ll be shocked how much water comes out!

My shells keep breaking, help!
Don’t panic! First, make sure you’re not overcooking them initially. If they do break, just layer the pieces with filling like a lasagna, tastes exactly the same and nobody will know the difference.

Can I make these ahead?
You sure can! Stuff the shells and refrigerate (covered) up to 24 hours before baking. Add 5 minutes to the bake time since they’ll be cold. Perfect for stress-free dinner parties!

Shrimp and Spinach Ricotta Shells - detail 4

Final Thoughts

There you have it, my absolute favorite way to turn simple ingredients into something spectacular! I can’t wait for you to experience these shrimp and spinach ricotta shells for yourself. When you make them (and you totally should!), snap a photo and tag me, I’d love to see your masterpiece! Now go forth and stuff those shells with confidence, my friend. Happy cooking! For another quick and flavorful shrimp dish, check out this shrimp and roasted veggie garlic pasta recipe.

For more recipes follow me in page Facebook and Pinterest.