Name: Spinach and Ricotta Stuffed Shells Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 12–15 jumbo pasta shells (about 1/2 a box); 2 cups ricotta cheese; 1/2 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 large egg; 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; 2 cups marinara sauce; 1 tablespoon olive oil; 1/2 cup shredded mozzarella cheese (for topping); Fresh basil leaves

Jump to Recipe

If you’re craving comfort food with a fresh, vibrant twist, this Spinach and Ricotta Stuffed Shells Recipe is your new best friend in the kitchen. Picture perfectly tender jumbo pasta shells filled with a creamy, cheesy spinach and ricotta mixture, baked to bubbly perfection beneath a layer of rich marinara sauce. It’s the kind of dish that warms your soul and satisfies every craving, yet feels light and wholesome enough to enjoy any night of the week. Whether you’re cooking for family, friends, or savoring a cozy solo dinner, these stuffed shells deliver a beautiful balance of flavors and textures that make every bite unforgettable.

Spinach and Ricotta Stuffed Shells Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because of its simple, accessible ingredients that work harmoniously to create those creamy, savory stuffed shells you’ll crave again and again. Each component adds a dash of flavor, creamy texture, or a pop of color that turns this dish into an absolute crowd-pleaser.

12–15 jumbo pasta shells: These large shells are perfect for holding the luscious filling and make each bite satisfyingly substantial.
2 cups ricotta cheese: This creamy base of the filling adds richness and a smooth texture.
1 cup shredded mozzarella cheese, divided: Mozzarella brings classic melty cheesiness, both inside and on top.
1/2 cup grated Parmesan cheese: Parmesan adds a sharp, salty depth that elevates the dish.
1 large egg: The egg naturally binds the filling ingredients for a perfectly firm yet creamy mixture.
2 cups fresh spinach or 1 cup frozen spinach, thawed and drained: Spinach gives a vibrant, fresh note and a pop of color.
2 cloves garlic, minced: Garlic infuses the filling with a warm, aromatic flavor.
2 cups marinara sauce: Your choice of sauce lends acidity and a comforting tomato richness.
1 tablespoon olive oil: Used to sauté spinach and garlic, adding subtle depth.
1 teaspoon Italian seasoning: A blend of herbs like oregano and basil boosts the classic Italian flavors.
Salt and freshly ground black pepper: Essential for seasoning each element to taste.
Fresh basil leaves (optional): Adds a fragrant, fresh garnish at the end.

How to Make Spinach and Ricotta Stuffed Shells Recipe

Step 1: Cook the Pasta Shells

Start by boiling the jumbo pasta shells in salted water until they reach that perfect al dente texture—around 8 to 10 minutes depending on your package instructions. It’s very important not to overcook them since they will continue to bake in the oven. Once cooked, drain and set the shells aside on a towel or plate to cool just enough to handle while you make the creamy filling.

Step 2: Prepare the Ricotta and Spinach Filling

In a large bowl, stir together the ricotta cheese, half of the shredded mozzarella, Parmesan, and the egg until smooth and evenly combined. This mixture is the rich, creamy heart of your stuffed shells. Next, heat the olive oil over medium heat in a skillet and sauté the minced garlic just until aromatic—less than a minute. Toss in the chopped spinach and cook it down until it’s perfectly wilted, which usually takes about two to three minutes. Incorporate this handful of vibrant green into your cheese mixture, then season everything generously with Italian seasoning, salt, and black pepper. This filling is bursting with flavor and texture all at once.

Step 3: Stuff and Arrange the Shells

Preheat your oven to 375°F (190°C). Spread a cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish to keep the shells saucy and moist as they bake. Using a spoon or your hands, carefully fill each pasta shell with about two tablespoons of your spinach and ricotta filling, making sure not to overfill to keep everything neat. Arrange the filled shells open side up in a single layer within the dish, then spoon the remaining marinara sauce generously over the tops.

Step 4: Bake Until Perfect

Cover the dish with aluminum foil to lock in moisture and bake for 20 minutes. Then remove the foil and bake uncovered for another 10 minutes—this lets the cheese on top become golden and bubbly. Once out of the oven, let the dish rest a few minutes so all the beautiful flavors can mingle and the sauce slightly thickens, ready for you to dive in.

How to Serve Spinach and Ricotta Stuffed Shells Recipe

Garnishes

Simple touches like fresh basil leaves sprinkled on top add a vibrant herbal aroma and a lovely pop of green, making your dish look as incredible as it tastes. If you want a bit more cheesiness, an extra dusting of Parmesan just before serving works wonders. Adding a drizzle of good-quality olive oil can also enhance the richness.

Side Dishes

Since these stuffed shells are hearty and filling, pairing them with a light, crisp side is ideal. Consider a fresh green salad with a zesty vinaigrette or some roasted vegetables to complement the creamy, cheesy main dish. Garlic bread is a classic choice too and perfect for mopping up every last bit of sauce.

Creative Ways to Present

For a dinner party, arrange the stuffed shells on a large platter with sprigs of fresh basil and small bowls of extra marinara and grated cheese on the side, allowing guests to customize their plates. You could also serve individual portions in mini baking dishes for a charming, personalized touch. Making this recipe your own with additional toppings like toasted pine nuts or a sprinkle of red chili flakes adds a delightful twist everyone will appreciate.

Make Ahead and Storage

Storing Leftovers

Leftover spinach and ricotta stuffed shells keep beautifully in an airtight container in the refrigerator for up to 3 days. They taste just as wonderful warmed up, making them perfect for next-day lunches or easy weeknight dinners.

Freezing

This Spinach and Ricotta Stuffed Shells Recipe freezes exceptionally well. After stuffing the shells, arrange them in a freezer-safe dish, cover tightly with foil, and freeze before baking. When you’re ready to enjoy, thaw overnight in the refrigerator and bake according to the original instructions. Freezing means you can have homemade comfort ready whenever you want without extra effort.

Reheating

To reheat your stuffed shells, simply bake them in a preheated oven at 350°F (175°C) covered with foil until warmed through, about 20 minutes. Alternatively, microwave individual portions covered with a damp paper towel on medium power for 2 to 3 minutes, stirring if necessary, to keep the filling moist and creamy.

FAQs

Can I use frozen spinach in the Spinach and Ricotta Stuffed Shells Recipe?

Absolutely! Just make sure to thaw and squeeze out as much liquid as possible to avoid watery filling. Fresh spinach works beautifully, but frozen spinach is a convenient and flavorful alternative that won’t compromise taste.

What can I add to the filling for extra flavor?

You can mix in sautéed mushrooms, sun-dried tomatoes, or fresh herbs like parsley, oregano, or basil. A pinch of nutmeg in the ricotta mixture also adds a subtle warmth that pairs well with spinach and cheese.

Is this recipe suitable for meal prepping?

Yes, it’s fantastic for meal prep! You can assemble the stuffed shells ahead of time and refrigerate or freeze them. When you want to eat, just bake as instructed for a fresh-from-the-oven meal with minimal effort.

Can I use a different type of cheese?

Definitely! While mozzarella and Parmesan give that classic taste and texture, you could swap mozzarella for provolone or fontina for a different melty cheese experience. Just keep the ricotta as the creamy base for the filling.

How do I make sure the pasta shells don’t stick together when cooking?

Cook the shells in plenty of salted water and stir occasionally during boiling. Once drained, rinse briefly with cold water to stop cooking and toss them lightly with a bit of olive oil to keep them separated and prevent sticking as you prepare the filling.

Final Thoughts

Trust me, once you try this Spinach and Ricotta Stuffed Shells Recipe, it will become a beloved staple in your recipe rotation. It takes simple, wholesome ingredients and transforms them into something truly special—comforting, fresh, and satisfying all at once. Gather your loved ones, share this delicious dish, and watch it bring smiles around the table every time.

Spinach and Ricotta Stuffed Shells Recipe

★★★★★

4.8 from 9 reviews

Author: Lana
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Delicious and comforting Spinach and Ricotta Stuffed Shells filled with a creamy ricotta and spinach mixture, baked in a flavorful marinara sauce topped with melted mozzarella and Parmesan cheese. Perfect as a hearty vegetarian main dish for family dinners or special occasions.

Instructions

Cook the pasta shells: Boil jumbo pasta shells in salted water according to package instructions until al dente (8–10 minutes). Drain and set aside to cool slightly while preparing filling.
Make the filling: In a large bowl, combine ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and egg. In a skillet, heat olive oil over medium heat, sauté minced garlic until fragrant (about 30 seconds), then add chopped spinach and cook until wilted (2–3 minutes). Mix spinach mixture into the cheese blend and season with Italian seasoning, salt, and black pepper.
Preheat oven: Set oven to 375°F (190°C).
Prepare baking dish: Spread 1 cup marinara sauce evenly over the bottom of a 9×13-inch baking dish.
Stuff the shells: Fill each cooked shell with about 2 tablespoons of the ricotta-spinach filling and arrange them in a single layer, open side up, in the baking dish.
Add sauce and bake: Spoon remaining marinara sauce over the stuffed shells. Cover with aluminum foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
Rest and serve: Allow the dish to rest for a few minutes before serving. Garnish with fresh basil leaves if desired.

Notes

Choose the Right Ricotta: Full-fat ricotta yields the creamiest filling, but part-skim ricotta works for a lighter option.
Avoid Overstuffing: Use just enough filling to fill each shell comfortably without spilling.
Customize the Filling: Add sautéed mushrooms, sun-dried tomatoes, or fresh herbs for variety.
Meal Prep Friendly: Prepare and stuff shells ahead of time, freeze before baking, then thaw and bake when ready.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking, Boiling, Sautéing
Cuisine: Italian