Name: Healthy Lunch Recipes Spinach and Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 20 jumbo pasta shells; 2 cups ricotta cheese; 1 cup fresh spinach, chopped; 1/2 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese, divided; 1 egg, lightly beaten; 2 cups marinara sauce; 2 cloves garlic, minced; 1 tablespoon olive oil; Salt and black pepper to taste; Fresh basil for garnish (optional)

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When I think about comfort food that doesn’t weigh me down, these spinach and ricotta stuffed shells always come to mind. The creamy filling hugs the pasta in a way that feels cozy but still light enough for the middle of the day. Honestly, I’ve lost count of how many times I’ve reheated these for a quick lunch, and they somehow taste even better the next day. This dish checks every box for me. It’s one of those recipes healthy lunch lovers keep close because it’s easy to make ahead, full of flavor, and doesn’t feel like another boring salad. I mean, don’t get me wrong, I love healthy salad recipes for lunch, but sometimes I want something warm and cheesy that still qualifies as recipe healthy lunch worthy. These shells deliver on that promise. So if you’re hunting for easy healthy lunch recipes that feel like a hug in a bowl, this is it. It blends the best parts of healthy recipes for lunch with the indulgence of pasta. I like to pair mine with a simple side salad, but you can just as easily eat them solo and call it a day. The best part? They make you feel satisfied without the food coma.

1) Key Takeaways
2) Easy Spinach and Ricotta Stuffed Shells Recipe
3) Ingredients for Spinach and Ricotta Stuffed Shells
4) How to Make Spinach and Ricotta Stuffed Shells
5) Tips for Making Spinach and Ricotta Stuffed Shells
6) Making Spinach and Ricotta Stuffed Shells Ahead of Time
7) Storing Leftover Spinach and Ricotta Stuffed Shells
8) Try these Lunch Recipes next!
9) Spinach and Ricotta Stuffed Shells
10) Nutrition

1) Key Takeaways

This recipe fits into healthy lunch recipes and gives pasta lovers a lighter option.
Cheesy, creamy filling with spinach creates a comforting yet balanced dish.
Easy to prepare in advance, perfect for busy weekdays.
Pairs well with a fresh salad or can stand on its own.

2) Easy Spinach and Ricotta Stuffed Shells Recipe

I’ve always had a soft spot for stuffed pasta. Something about a shell filled with creamy cheese feels like the food equivalent of a warm hug. This recipe doesn’t just taste good, it lands squarely in that sweet spot where comfort meets healthy lunch recipes. You know that moment when you’re starving, but you don’t want a heavy plate that leaves you sluggish? That’s when I reach for these stuffed shells.

What I love most is how forgiving the recipe is. The shells don’t need to look picture-perfect. In fact, I find that the ones a little uneven or extra full are the ones that hit the spot the most. Each bite carries a mix of creamy ricotta, earthy spinach, and a cheesy top that browns just enough in the oven.

On Elena Cooks, I share recipes that balance flavor and practicality, and this one might be one of my favorites. Whether you’re cooking for yourself or making a pan to share, this dish doesn’t disappoint. You can check out more ideas on Elena Cooks if you want variety beyond pasta.

3) Ingredients for Spinach and Ricotta Stuffed Shells

Jumbo Pasta Shells These shells are the star of the show. They hold the filling snugly, and I always boil a few extra since one or two might split while cooking.

Ricotta Cheese The creamy base for the filling. I use whole milk ricotta for richness, but part-skim works if you prefer lighter meals.

Fresh Spinach Chopped and sautéed until wilted. It adds that green touch that makes this dish feel closer to recipes healthy lunch than pure indulgence.

Parmesan Cheese Salty and nutty, it rounds out the flavor. I grate mine fresh, but if pre-grated is what you have, go for it.

Mozzarella Cheese This is what melts beautifully on top. I use part for the filling and save part for sprinkling before baking.

Egg This binds the filling and keeps it from oozing out of the shells as they bake.

Marinara Sauce A smooth, tomato base that keeps the shells moist and balances the richness of the cheese.

Garlic A couple of cloves, minced, and sautéed with spinach to deepen the flavor.

Olive Oil A small drizzle in the pan for the garlic and spinach.

Salt and Black Pepper The simple seasoning that ties everything together.

Fresh Basil Optional but adds freshness and color when sprinkled on top.

4) How to Make Spinach and Ricotta Stuffed Shells

Step 1. Preheat the oven to 375°F. I like to set this before I even pull out ingredients. That way the oven is hot by the time I’m ready to bake.

Step 2. Cook the pasta shells in salted water until they’re al dente. Drain them and spread on a tray so they don’t stick.

Step 3. Heat olive oil in a skillet. Toss in minced garlic, then the spinach. Stir until the spinach wilts and smells fragrant.

Step 4. Mix ricotta, Parmesan, half the mozzarella, cooked spinach, egg, salt, and pepper in a large bowl. This filling should look creamy but thick enough to spoon into shells.

Step 5. Spread marinara sauce on the bottom of a baking dish. Stuff each shell with the ricotta-spinach mixture and line them up in the dish.

Step 6. Spoon more marinara over the stuffed shells and top with the remaining mozzarella. Cover the dish with foil.

Step 7. Bake for 20 minutes covered, then uncover and bake 10 minutes more until the cheese bubbles and browns lightly.

Step 8. Sprinkle fresh basil on top right before serving for a burst of color and flavor.

5) Tips for Making Spinach and Ricotta Stuffed Shells

I’ve learned a few tricks after making this recipe countless times. First, don’t overcook the pasta shells. You want them firm enough to hold their shape when stuffed. If they’re too soft, they tear.

Second, make sure the spinach cools slightly before mixing it into the cheese. I once mixed it straight from the pan, and the heat scrambled the egg. Lesson learned.

Lastly, be generous with the sauce. Dry stuffed shells aren’t fun. Marinara keeps the shells tender and helps everything bake evenly. This little detail makes the dish one of those easy healthy lunch recipes that actually feels doable on a busy day.

6) Making Spinach and Ricotta Stuffed Shells Ahead of Time

Some days I plan ahead. Other days I don’t. That’s why I love this recipe. You can make the shells a day in advance, refrigerate them covered, and then bake when ready.

If you go this route, add a splash of extra sauce before baking since the pasta tends to soak up some overnight. It saves time without sacrificing taste.

This make-ahead option fits well into recipe healthy lunch ideas since you can prep once and eat multiple times. I like having a pan ready to pop in the oven after work.

7) Storing Leftover Spinach and Ricotta Stuffed Shells

Leftovers rarely last long in my house, but when they do, I store them in an airtight container in the fridge. They keep well for three days.

Reheat them in the oven or microwave, but always with a spoonful of sauce to keep them from drying out. The flavors deepen after a day, which makes them taste even better.

These leftovers double as healthy recipes for lunch. Pair them with a quick side salad and you’ve got a balanced meal without extra effort.

8) Try these Lunch Recipes next!

9) Spinach and Ricotta Stuffed Shells