There’s something so comforting about a dish like this Spinach and Ricotta Stuffed Shells Recipe. I love it because the cheesy, creamy filling wrapped in tender jumbo pasta shells feels like a warm hug on a plate. It’s one of those recipes that works perfectly for a cozy family dinner but also holds up well when you want to impress guests with minimal fuss.

When I first tried making these shells, I was surprised how easy it was to pull off something that tastes so indulgent but is actually quite simple. You’ll find that the spinach adds just the right touch of freshness while the ricotta makes every bite silky smooth. Plus, it’s a great way to sneak in some greens if you’ve got picky eaters around!

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Why You’ll Love This Recipe

  • Comfort Food Classic: It brings cheesy, spinach-filled goodness that feels like a homemade hug.
  • Flexible and Customizable: You can easily tweak the filling or sauce to match your taste or dietary needs.
  • Meal Prep Friendly: Make it ahead, freeze, and bake later for busy weeknights without stress.
  • Kid-Approved: Even the picky ones tend to ask for seconds, thanks to its creamy and mild flavors.

Ingredients You’ll Need

The ingredients for this Spinach and Ricotta Stuffed Shells Recipe come together to create a filling that’s creamy, flavorful, and just the right balance of cheesy and fresh. Choosing fresh spinach and good-quality cheeses really makes a difference here.

  • Jumbo pasta shells: Make sure to get jumbo size so they can hold plenty of filling without falling apart.
  • Ricotta cheese: I prefer full-fat ricotta for creaminess, but part-skim works if you want a lighter option.
  • Shredded mozzarella cheese: Divided use—half in the filling, half sprinkled on top for that golden bubbly finish.
  • Grated Parmesan cheese: Adds a nice sharpness to balance the creaminess.
  • Egg: Helps bind the filling so it doesn’t get runny when baked.
  • Fresh spinach or frozen spinach: Fresh is ideal, but thawed and well-drained frozen spinach works great too.
  • Garlic: Minced garlic sautéed with spinach brings subtle warmth and aroma.
  • Marinara sauce: Choose your favorite good-quality store-bought or homemade sauce for the best flavor.
  • Olive oil: Used to sauté garlic and spinach for a fragrant base.
  • Italian seasoning: A simple blend of herbs that ties everything together beautifully.
  • Salt and freshly ground black pepper: Season to taste to elevate all the ingredients.
  • Fresh basil leaves: Optional garnish that adds a bright, fresh finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Spinach and Ricotta Stuffed Shells Recipe is how easy it is to customize. I like to tweak the filling or sauce depending on what I have on hand or what mood I’m in.

  • Add mushrooms or sun-dried tomatoes: Sauté mushrooms or chop sun-dried tomatoes into the filling for an earthy or tangy twist that my family enjoys.
  • Use kale instead of spinach: If you want a heartier green, kale works perfectly and gives a robust flavor.
  • Make it vegan: Try using a vegan ricotta substitute and skip the egg to adapt the recipe for plant-based diets.
  • Swap marinara for Alfredo sauce: For a creamier, richer version, an Alfredo sauce base can be delicious.

How to Make Spinach and Ricotta Stuffed Shells Recipe

Step 1: Cook the pasta shells just right

Start by boiling the jumbo pasta shells in salted water. The goal here is to cook them al dente, meaning they’re tender but still have a slight bite. This usually takes 8–10 minutes, but keep a close eye so they don’t get mushy. Once cooked, drain them carefully and lay them out on a baking sheet or plate to cool just a bit. This prevents sticking and makes them easier to stuff later.

Step 2: Whip up the creamy ricotta and spinach filling

In a big bowl, mix ricotta, half of your shredded mozzarella, Parmesan, and the egg. Use a spoon or spatula to blend until smooth and creamy. Next, heat olive oil in a skillet, toss in your minced garlic, and let it sizzle until fragrant—about 30 seconds. Then add the chopped spinach and cook just until it wilts, 2 to 3 minutes. Mix the spinach into your cheese blend, and season with Italian seasoning, salt, and pepper. This part really brings your filling to life with fresh, savory flavors.

Step 3: Stuff, top, and bake to perfection

Preheat your oven to 375°F (190°C). Spread a cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish—this keeps your shells from sticking and adds saucy goodness on the bottom. Carefully fill each pasta shell with about 2 tablespoons of the ricotta-spinach mixture—you don’t want to overstuff or the filling will spill out. Place each stuffed shell open side up in the dish. Once all shells are snugly arranged, spoon the rest of your marinara sauce over the top, then sprinkle with the remaining mozzarella. Cover with foil and bake for 20 minutes, removing the foil for the last 10 minutes to let the cheese bubble and brown a bit. It’s best to let it rest for a few minutes before digging in—this way the flavors meld and the filling firms up.

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Pro Tips for Making Spinach and Ricotta Stuffed Shells Recipe

  • Perfect Pasta Texture: Don’t overcook your shells — al dente means they’ll hold the filling without falling apart in the oven.
  • Drain Spinach Well: Squeeze out excess moisture from spinach, especially if using frozen, or your filling can get watery.
  • Don’t Overstuff: Use about 2 tablespoons per shell to keep the filling tidy and prevent spills during baking.
  • Covered Then Uncovered Baking: Baking covered first keeps the shells moist, removing foil later lets the cheese get golden and bubbly without drying the dish.

How to Serve Spinach and Ricotta Stuffed Shells Recipe

Spinach and Ricotta Stuffed Shells Recipe - Recipe Image

Garnishes

I love sprinkling fresh basil leaves over these stuffed shells right before serving. The bright herbaceous aroma and color feel like a little celebration on the plate. Sometimes a sprinkle of extra grated Parmesan or a pinch of crushed red pepper flakes adds an extra punch if I’m feeling bold.

Side Dishes

For sides, a crisp green salad with a lemon vinaigrette is my go-to to cut through the richness of the cheese. Garlic bread or a warm baguette is perfect for mopping up extra sauce. Sometimes I make roasted veggies like asparagus or Brussels sprouts for a heartier, veggie-packed meal.

Creative Ways to Present

For special occasions, I’ve served these stuffed shells in individual ramekins or a deep-dish gratin style presentation, which elevates the look and feels more gourmet. Layering marinara sauce, shells, and cheeses in a clear baking dish showcases the colorful layers and makes for a beautiful table centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Spinach and Ricotta Stuffed Shells store beautifully in an airtight container in the fridge for up to 3-4 days. I usually let them cool completely before refrigerating to avoid sogginess. Reheating in the oven or microwave works well to warm them through without drying out the filling.

Freezing

I’ve frozen assembled but unbaked shells many times. I cover the dish tightly with foil and plastic wrap before freezing. When I’m ready to enjoy, I thaw them overnight in the fridge and bake as usual, adding a few extra minutes to the baking time. This makes weeknight meals so much easier!

Reheating

To reheat, I like popping leftover shells in the oven at 350°F (175°C) covered with foil to keep moisture in, for about 15-20 minutes until warmed through. This method keeps the pasta tender and the cheese melty without drying out the sauce.

FAQs

  1. Can I use frozen spinach instead of fresh in this recipe?

    Absolutely! Frozen spinach works well as long as you thaw it fully and squeeze out all excess liquid before mixing it into the filling. This prevents the filling from becoming watery and keeps the texture just right.

  2. How do I prevent the shells from sticking together?

    After cooking, drain the shells carefully and rinse them lightly with cold water to stop the cooking process. Laying them out in a single layer on a lightly oiled baking sheet to cool helps prevent sticking and makes stuffing much easier.

  3. Can I prepare this recipe ahead of time?

    Yes! You can assemble the stuffed shells a day before baking, cover tightly, and refrigerate. Bake just before serving for the freshest taste. They also freeze wonderfully, so prepare in advance for convenience.

  4. What’s the best cheese to get the creamiest filling?

    Full-fat ricotta cheese gives a rich and creamy texture that I love. Part-skim ricotta can be used for a lighter option but might be a bit less creamy. Combining ricotta with mozzarella and Parmesan adds flavor and meltiness.

  5. Is there a vegan version of this recipe?

    You can easily make a vegan version by using plant-based ricotta alternatives and skipping the egg or using an egg replacer. Swap mozzarella and Parmesan for vegan cheeses as well. Sautéed spinach and seasoned tomato sauce keep the flavors vibrant.

Final Thoughts

This Spinach and Ricotta Stuffed Shells Recipe has become one of my family’s all-time favorites because it’s so satisfying, approachable, and versatile. I love that it brings everyone to the table with smiles and leftovers that make evenings easier. If you’re looking for a cozy, cheesy, and crowd-pleasing meal, I promise this one won’t let you down—give it a try, and you might just find your new go-to comfort food.

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Spinach and Ricotta Stuffed Shells Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 73 reviews
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Spinach and Ricotta Stuffed Shells is a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a creamy mixture of ricotta, mozzarella, Parmesan, and sautéed spinach. Baked in marinara sauce and topped with melted cheese, this recipe offers a deliciously cheesy and savory meal perfect for family dinners or meal prepping.


Ingredients

Units Scale

Pasta

  • 12-15 jumbo pasta shells (about 1/2 a box)

Cheese Filling

  • 2 cups ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded mozzarella cheese (for topping)
  • 1/2 cup grated Parmesan cheese
  • 1 large egg

Vegetables and Seasonings

  • 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
  • 2 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper to taste

Sauce and Oils

  • 2 cups marinara sauce
  • 1 tablespoon olive oil

Garnish

  • Fresh basil leaves for garnish (optional)

Instructions

  1. Cook the pasta shells: Begin by boiling the jumbo pasta shells in salted water according to the package instructions, typically about 8-10 minutes until al dente. Drain the shells carefully and set them aside to cool slightly while preparing the filling.
  2. Prepare the cheese filling: In a large mixing bowl, combine the ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and the egg. Mix well until smooth and fully incorporated.
  3. Sauté the spinach and garlic: Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the chopped spinach and sauté until wilted, approximately 2-3 minutes. Stir the spinach mixture into the cheese filling and season with Italian seasoning, salt, and freshly ground black pepper to taste.
  4. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking.
  5. Assemble the dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Stuff each cooked shell with about 2 tablespoons of the ricotta-spinach filling and arrange them in a single layer in the baking dish, open side up.
  6. Add sauce and cheese topping: Spoon the remaining marinara sauce over the arranged shells. Sprinkle the remaining 1/2 cup shredded mozzarella cheese evenly on top.
  7. Bake the stuffed shells: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
  8. Rest before serving: Allow the shells to rest for a few minutes after baking to let the flavors meld together. Garnish with fresh basil leaves if desired, then serve warm.

Notes

  • Choose the Right Ricotta: Full-fat ricotta yields the creamiest filling, but part-skim ricotta can be used for a lighter option.
  • Avoid Overstuffing: Use just enough filling to fill each shell comfortably to prevent spillage during baking.
  • Customize the Filling: For added flavor, mix in sautéed mushrooms, sun-dried tomatoes, or fresh chopped herbs such as parsley or oregano.
  • Meal Prep Friendly: Assemble the stuffed shells and freeze them before baking. When ready, thaw and bake as directed for a convenient meal.

Nutrition

  • Serving Size: 1/4 of recipe (approx. 3-4 stuffed shells)
  • Calories: 380
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 90mg

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