Vegetarian Spinach + Ricotta Stuffed Shells

Vegetarian Spinach + Ricotta Stuffed Shells Recipe // www.dulanotes.com @nicoledula

Besides spaghetti with shrimp scampi, this stuffed shells recipe was another early success in my apartment kitchen. We were newly married with limited funds and in withdrawal from our parents’ ample cable packages. I often referred to the Food Network online for recipes, having missed that channel the most.

Soon we discovered Lidia’s Italy, America’s Test Kitchen and Martha’s Every Day Food on PBS. And then I found food blogs and was set for life.

Vegetarian Spinach + Ricotta Stuffed Shells Recipe // www.dulanotes.com @nicoledula

Vegetarian Spinach + Ricotta Stuffed Shells Recipe // www.dulanotes.com @nicoledula

This recipe is adapted from Giada de Laurentiis and while I’d made it quite a few times early in our married life, it’s sadly been missing these days. This dish brings back the best memories. We laugh about the time we made instant ramen in our All Clad pot that was a generous gift from my in-laws.

This recipe is perfect for having people over or for bringing to a friend’s house. Add a salad and maybe some garlic bread for a real treat. I thought the original recipe could use some greens and we love it even more with the spinach.

Vegetarian Spinach + Ricotta Stuffed Shells Recipe // www.dulanotes.com @nicoledula

Vegetarian Spinach + Ricotta Stuffed Shells Recipe // www.dulanotes.com @nicoledula

Who needs cable with up-close shots of cheesy goodness?

Vegetarian Spinach + Ricotta Stuffed Shells Recipe // www.dulanotes.com @nicoledula

Vegetarian Spinach + Ricotta Stuffed Shells Recipe // www.dulanotes.com @nicoledula

9 Notes Leave a Note

  1. Stuffed shells are my jam and stuffing them with spinach totally makes me feel like they are healthy (hehe we can look past all the cheese, right?). Looks awesome, lady!!

  2. This looks awesome! I was thinking I might make as a freezer meal for a friend who’s expecting a baby any day now. Do you think it would freeze well?

    • Thanks, Kate! I actually made a double-batch and froze one for when I’m visiting a friend to see her and her new baby. I’m planning to take put it in the fridge 24 hours before and then baking it for 45 minutes. I’ve never done it before, but I think it will be great 🙂

  3. I love the story behind this recipe! 🙂 I used to make a similar spinach/ricotta lasagna roll up when Chris and I were first married, but eventually I got sick of rolling the noodles and haven’t made it for years. I like your version much better — spoon and bake! I’m also super intrigued by your addition of mint, I don’t use it in savory dishes very often but I’m always looking for new uses because it grows like a weed in my garden!

    • Thanks, Katherine! The first time I made this I was hesitant about the mint, but it quickly became my favorite part about the dish. It’s subtle, but the unexpected flavor pairs really well with everything else. I’m glad you brought this up because I usually like to put a little explanation of unique ingredients within the post. Using mint is different for a dish like this, but I really love it.

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