Dinner

Ricotta & Spinach Stuffed Shells Recipe

Name: Ricotta & Spinach Stuffed Shells Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 12-16 jumbo pasta shells; 1 cup ricotta cheese; 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained); 1/2 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; Salt and pepper, to taste; 2 cups marinara sauce (store-bought or homemade); 1 cup shredded mozzarella cheese (for topping); Fresh basil (for garnish, optional)

ByLana Polati March 6, 2026March 6, 2026

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Introduction

Ricotta and spinach stuffed shells are a comforting Italian-inspired dish that’s both hearty and easy to make. Filled with creamy ricotta, fresh spinach, and savory seasonings, these baked pasta shells are perfect for a family dinner or special occasion.

A white plate holds four large stuffed pasta shells arranged evenly over a thick layer of bright red marinara sauce. Each pasta shell is filled with a creamy white cheese mixed with green spinach, and the tops are golden brown and slightly crispy from baking. A few fresh green basil leaves lay on top of the shells for garnish, while some grated cheese is scattered around the sauce. A silver fork holds one stuffed shell on the right side of the plate. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12-16 jumbo pasta shells
1 cup ricotta cheese
1 cup fresh spinach (chopped, or 1/2 cup frozen spinach, thawed and drained)
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper (to taste)
2 cups marinara sauce (store-bought or homemade)
1 cup shredded mozzarella cheese (for topping)
Fresh basil (for garnish, optional)

Instructions

Step 1: In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.
Step 2: In a mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
Step 3: Preheat your oven to 375°F (190°C). Spread about 1 cup of marinara sauce on the bottom of a baking dish. Fill each cooked pasta shell with the ricotta and spinach mixture and place them in the baking dish, open side up. Pour the remaining marinara sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
Step 4: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Step 5: Remove from the oven and let cool for a few minutes. Garnish with fresh basil if desired. Serve warm and enjoy!

Tips & Variations

Use fresh spinach for a brighter flavor, or frozen spinach for convenience—just be sure to thaw and drain it well to avoid sogginess.
For added protein, mix cooked ground turkey or Italian sausage into the ricotta filling.
Try adding a pinch of nutmeg to the filling for a subtle warmth that complements the spinach.
Substitute marinara sauce with a homemade tomato basil sauce for a fresher taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the shells with foil and warm in a 350°F (175°C) oven for about 15 minutes or until heated through. You can also microwave individual portions on medium power until hot.

How to Serve

A white plate holds four large pasta shells on a bright red tomato sauce base. Each pasta shell is filled with a creamy white ricotta and spinach mixture with a slightly browned, crispy top layer. The shells have ridged textures and are arranged with a fresh green basil leaf as garnish in the center. One pasta shell is being lifted by a shiny silver fork from the right side of the plate. The dish sits on a white marbled surface with a blurred bowl of shredded cheese and a block of cheese in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed shells ahead of time?

Yes, you can assemble the stuffed shells a few hours before baking. Keep them covered in the refrigerator and bake when ready, adding a few extra minutes to the baking time if chilled.

Can I freeze stuffed shells?

Absolutely. Place the assembled, unbaked shells in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.