Name: Spinach and Ricotta Stuffed Shells Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 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 shredded mozzarella cheese (reserved for topping); 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 to taste; Freshly ground black pepper to taste; 1 tablespoon olive oil; 2 cups marinara sauce; Fresh basil leaves for garnish (optional)

Jump to Recipe· 4.5 from 7 reviews

There’s something so comforting about a warm, cheesy Italian dish, and my Spinach and Ricotta Stuffed Shells Recipe nails that cozy vibe every time. The large pasta shells get filled with a creamy ricotta and spinach mixture, baked under layers of marinara and mozzarella—pure comfort food at its best. I reach for this recipe when I want to impress friends without hours in the kitchen or when the family craves something hearty but still veggie-packed.

I love how this Spinach and Ricotta Stuffed Shells Recipe balances flavor and ease, making it perfect for weeknight dinners or casual weekend gatherings. You get veggie goodness folded into every bite, and the leftovers (if you’re lucky enough to have any!) taste just as good the next day. Trust me, once you try this, it’ll become a go-to in your recipe arsenal.

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Why This Recipe Works

Perfect Creaminess: The ricotta and mozzarella combo gives a rich, luscious filling that’s never dry.
Balanced Veggies: Fresh spinach adds a subtle earthiness and nutrients without overpowering the dish.
Simple Prep: With straightforward steps and easy ingredients, it’s a crowd-pleaser that doesn’t intimidate cooks of any level.
Versatile Meal: This recipe feels comforting as a cozy solo treat but also makes a perfect casserole to share with friends or family.

A white round pan filled with large pasta shells arranged in a circular pattern, each shell stuffed with a creamy mixture of green spinach and white cheese, placed on a thick layer of red tomato sauce spread evenly at the bottom. The sauce has a slightly chunky texture, and the pasta shells have a ridged surface. The dish is sprinkled with grated cheese on top, adding a light textured dusting. The whole pan is set on a white marbled surface with a hint of a dark blue cloth in the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient in this Spinach and Ricotta Stuffed Shells Recipe has a purpose—combining creamy, savory, and fresh elements for that perfect bite. I always recommend using fresh spinach if you can, and full-fat ricotta for that unbeatable creaminess.

Jumbo pasta shells: Their size makes them perfect for stuffing and holding the filling without falling apart.
Ricotta cheese: Creamy and mild, it’s the star that creates the smooth filling texture you want.
Mozzarella cheese: Adds gooey, melty goodness both inside the filling and melted on top.
Parmesan cheese: Brings a sharp, nutty finish that cuts through the richness.
Egg: Acts as a binder so the filling holds together nicely when baked.
Spinach: Fresh or frozen works, just make sure it’s well-drained to avoid soggy shells.
Garlic: Adds aromatic depth; I like to lightly sauté it to mellow its bite.
Marinara sauce: Sweet-tangy and rich, it keeps the shells moist and flavors the whole dish.
Olive oil: For sautéing garlic and spinach, bringing out their best flavors gently.
Italian seasoning: A simple mix that layers in classic herbs without extra effort.
Salt and black pepper: Essential for seasoning and enhancing all the flavors.
Fresh basil leaves (optional): Adds a fresh pop of color and fragrant herbal notes.

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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.

Tweak to Your Taste

I like to make this recipe a little my own every time depending on what’s in my fridge or what mood I’m in. Feel free to add your favorite ingredients for an easy flavor twist or adjust the cheese mix for a different texture.

Mushroom addition: I’ve added sautéed mushrooms before, which adds an earthy, meaty flavor that works beautifully with the spinach.
Spicy kick: Toss in some red pepper flakes or use a spicy marinara if you want that little heat to surprise you.
Herb swaps: Try swapping Italian seasoning for fresh herbs like oregano and thyme for a brighter, fresh herb flavor.
Cheese variations: Mixing in some feta or swapping part of the ricotta for cottage cheese can lighten the filling while adding tang.

Step-by-Step: How I Make Spinach and Ricotta Stuffed Shells Recipe

Step 1: Cook your shells just right

First things first: boiling your jumbo pasta shells until they’re perfectly al dente is key. Follow the package instructions but keep an eye on them—you want them cooked through but still firm enough to handle stuffing without ripping. I like to add a generous pinch of salt to the boiling water to flavor the shells from the inside out. Once done, drain them gently and spread them out on a baking sheet or plate to cool slightly and avoid sticking.

Step 2: Whip up that dreamy ricotta-spinach filling

While the shells cool, mix together ricotta, half of your mozzarella, grated Parmesan, and the egg in a bowl. This combo creates a creamy yet firm filling that holds together once baked. Meanwhile, heat olive oil in a skillet, sauté minced garlic for just 30 seconds to avoid burning—it should smell heavenly but not bitter—then add your chopped spinach. Cook it down until wilted and most moisture evaporates, about 2-3 minutes. Mixing the spinach into your cheese blend and seasoning with Italian herbs plus salt and pepper rounds out that fresh but flavorful filling.

Step 3: Stuff, layer, and bake like a pro

Preheat your oven to 375°F (190°C). Spread a cup of marinara sauce evenly at the bottom of your baking dish—that’s going to keep everything juicy and add great flavor. Using a spoon or small scoop, fill each shell with about two tablespoons of the ricotta-spinach mix; don’t overfill or it can get messy. Place the stuffed shells in the dish with the open side up for the perfect presentation. Once all shells are stuffed and snugly arranged, pour the remaining marinara on top followed by the rest of your shredded mozzarella. Cover with foil so the tops don’t dry out, bake 20 minutes covered, then uncover and bake another 10 minutes until bubbly and golden. Let it sit a few minutes before serving so the flavors get cozy together.

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Pro Tips for Making Spinach and Ricotta Stuffed Shells Recipe

Don’t Skip Draining Spinach: Excess water makes the filling soupy, so whether fresh or frozen, make sure to press out the moisture well.
Al Dente Shells Only: Overcooked shells fall apart when stuffing—stick close to the cooking time on the package.
Cover While Baking: This keeps the shells moist and melty before removing the foil to brown the cheese on top.
Rest Before Serving: Letting it sit allows the filling to set and flavors to marry beautifully.

How to Serve Spinach and Ricotta Stuffed Shells Recipe

Spinach and Ricotta Stuffed Shells Recipe - Recipe Image

Garnishes

I usually finish mine with fresh basil leaves and a sprinkle of extra Parmesan on top for that burst of color and freshness. Sometimes, I drizzle a little olive oil or even add red pepper flakes if guests want a touch of heat. It really amps up the dish’s presentation and flavor in simple ways.

Side Dishes

This dish pairs wonderfully with a crisp green salad dressed lightly with balsamic or lemon vinaigrette to balance the creamy richness. Garlic bread or a warm baguette completes the meal perfectly—great for scooping up extra sauce. For something lighter, steamed or roasted veggies like asparagus or zucchini work beautifully as well.

Creative Ways to Present

For special occasions, I like to bake the stuffed shells in individual ramekins or small casserole dishes. It feels a little fancy without extra effort, and you can customize each portion by adding extra toppings like sun-dried tomatoes or olives. Serving it family-style in a rustic cast-iron skillet at the table always brings a smile—comfort food that feels shared and warm.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed shells store wonderfully in an airtight container in the fridge for up to 3-4 days. I recommend covering the dish tightly with foil or plastic wrap to prevent drying out. When cooling leftovers, don’t leave them out too long—refrigerate within two hours for food safety and best texture.

Freezing

I’ve frozen unbaked stuffed shells before by assembling them in the baking dish, covering tightly with foil and plastic wrap, and storing them in the freezer for up to 3 months. When ready, I thaw overnight in the fridge, then bake as usual. Freezing can slightly change the texture of the pasta but the flavors remain just as delicious.

Reheating

To warm leftovers, I cover the dish with foil to keep moisture in and reheat in a 350°F oven for about 15-20 minutes until heated through. Microwaving works in a pinch but can sometimes dry out the shells, so a gentle oven reheat is my go-to for the best texture and flavor.

FAQs

Can I use frozen spinach in this recipe?

Absolutely! Just make sure you thaw and squeeze out as much water as possible before mixing it into the filling. Too much moisture can make the filling watery and affect how well it holds together.
Do I need to pre-cook the jumbo shells?

Yes, cooking the shells until al dente before stuffing is important. Raw pasta shells won’t soften properly in the oven, which can lead to tough, chewy bites. Cooking them in salted boiling water until tender but firm gives the best results.
Can I make this recipe vegetarian?

This Spinach and Ricotta Stuffed Shells Recipe is naturally vegetarian since it contains no meat. Just be sure your marinara sauce doesn’t contain any meat-based ingredients, and you’re all set!
How can I add more protein to the filling?

You can add cooked Italian sausage or ground turkey to the ricotta mixture, or stir in some cooked lentils for a vegetarian protein boost. Just make sure anything cooked is well-drained before adding to avoid excess moisture.
What’s the best way to reheat leftovers without drying them out?

Cover leftovers with foil and reheat in the oven at 350°F until warmed through. This keeps the shells moist and the cheese melty. Avoid microwaving unless you add a splash of water or sauce to help retain moisture.

Final Thoughts

This Spinach and Ricotta Stuffed Shells Recipe holds a special place in my heart because it’s both simple and deeply satisfying—a homemade dish that feels like a warm hug on a plate. Whether it’s for a lazy Sunday dinner or an unexpected guest, it always brings smiles and full bellies. Give it a try—you’ll appreciate the blend of cheesy, herby, and fresh flavors as much as I do!