Save Alfredo Spinach Ricotta Stuffed Shells is one of those recipes I turn to whenever I crave something comforting yet a little special. Creamy ricotta, spinach, and mozzarella fill each shell and nestle into a homemade Alfredo sauce before baking up gooey and golden. It is a cozy Italian-American main course and feels like a warm hug on the plate.
I gave this recipe a try the first time my parents came over for dinner at my new place and it instantly became a request for every holiday. Even picky eaters went back for seconds.
Ingredients
- Jumbo pasta shells: look for sturdy shells that will hold the filling without splitting
- Ricotta cheese: go for whole milk ricotta for the creamiest texture
- Fresh spinach or frozen spinach: fresh gives a brighter flavor and color but frozen is convenient and works perfectly if squeezed dry
- Mozzarella cheese: pre-shredded mozzarella melts fast or shred it yourself for best melt
- Parmesan cheese: use a block and grate your own for bold nutty flavor
- Large egg: helps bind the filling for creaminess and structure
- Salt and black pepper: seasons both the filling and sauce so every bite pops
- Ground nutmeg: this is optional but adds that old-school Italian warmth
- Unsalted butter: is the base for a rich, silky Alfredo sauce
- Garlic: fresh minced garlic perfumes the sauce for classic Italian aroma
- Heavy cream: makes the Alfredo lusciously smooth and rich
- Fresh parsley: brightens up the final dish and adds a pop of color
Instructions
- Prepare and Preheat:
- Set oven to 375 degrees Fahrenheit or 190 degrees Celsius and lightly grease a 9 by 13 inch baking dish
- Cook the Pasta Shells:
- Boil a large pot of salted water and cook jumbo shells until al dente usually eight to nine minutes then drain and let them cool so you can handle them without tearing
- Mix the Filling:
- Combine ricotta mozzarella Parmesan chopped spinach egg salt pepper and nutmeg in a big bowl mixing until smooth and well blended
- Make the Alfredo Sauce:
- Melt butter over medium heat in a saucepan then add minced garlic and gently sauté for about one minute just until fragrant but not browned pour in heavy cream and bring to a slow simmer whisk in Parmesan salt and pepper and cook until the sauce is smooth and a little thick about three to four minutes take it off the heat
- Assemble the Dish:
- Spread half a cup of Alfredo sauce across the bottom of the baking dish to prevent sticking and add extra flavor
- Stuff the Shells:
- Fill each pasta shell with roughly two tablespoons of the ricotta-spinach filling use a spoon or a piping bag for neatness and arrange them seam side up in the baking dish
- Finish with Sauce and Cheese:
- Drizzle the rest of the Alfredo sauce over the shells then sprinkle extra mozzarella and Parmesan across the top
- Bake and Brown:
- Cover the baking dish with foil and bake for twenty minutes then remove the foil and continue baking ten to fifteen minutes more until bubbly and golden brown on top
- Rest and Garnish:
- Let the shells rest for five minutes before serving to set the filling garnish generously with chopped parsley if you like
Save Fresh spinach is my secret to keeping the filling vibrant and never dull. I remember teaching my niece to fill the shells and she insisted on tucking in extra mozzarella for that perfect cheesy pull always a hit.
Storage Tips
Leftover stuffed shells will keep well in an airtight container in the fridge for up to four days. Reheat gently in the oven with a splash of extra cream if you like the sauce looser. Once baked and cooled the shells can also be wrapped tightly and frozen for up to three months. Just thaw in the fridge overnight and bake covered until heated through.
Ingredient Substitutions
Swiss chard or kale can replace the spinach if you prefer earthy flavors or want extra nutrients. If you need to avoid eggs use a few tablespoons of Greek yogurt or sour cream blended into the filling to help bind and add creaminess. If you love a smoky touch a pinch of smoked paprika in the cheese mix is an easy upgrade.
Serving Suggestions
Serve these shells with a crisp simple salad in a tangy vinaigrette to balance the richness or pair with garlicky steamed green beans. A big loaf of crusty bread is ideal for soaking up every bit of Alfredo from the baking dish. At parties I often add a platter of roasted vegetables or sliced tomatoes on the side for freshness.
Save This casserole brings comfort and celebration together in every bite. Make it for your next family dinner and expect repeat requests!
Recipe Help
- → Can I substitute a different green for spinach?
Yes, kale or Swiss chard work well as alternatives to spinach. Be sure to chop and sauté them first if needed.
- → Is it possible to use jarred Alfredo sauce?
Absolutely! You can use a quality store-bought Alfredo sauce for convenience, though homemade offers fresher flavor.
- → What should I serve on the side?
These stuffed shells are great with a green salad, garlic bread, or roasted vegetables for a balanced meal.
- → Can I make this dish in advance?
Yes, assemble the shells and refrigerate before baking. When ready, bake directly from the fridge, adding extra minutes as needed.
- → How do I prevent shells from sticking together?
After boiling, toss the shells lightly with a drizzle of oil or cool them spaced apart to avoid sticking.
- → What wine pairs well with these shells?
Try serving with Pinot Grigio or Sauvignon Blanc for crisp contrast to the rich flavors.