Spinach and Ricotta Stuffed Shells Recipe

There’s something comforting about a dish filled with creamy cheese and tender pasta shells baked in a rich tomato sauce. This spinach and ricotta stuffed shells recipe has become one of my favorite go-to meals when I want something hearty yet easy to prepare.

I love how it brings together classic Italian flavors—savory spinach, creamy ricotta, and tangy marinara—all baked until bubbly. It’s a family-friendly recipe that works for weeknight dinners or when you want to impress guests without too much effort.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 6

Ingredients You’ll Need

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 ½ cups fresh spinach, chopped (or thawed frozen spinach, squeezed dry)
• 1 cup shredded mozzarella cheese (plus extra for topping)
• ½ cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cups marinara sauce (homemade or store-bought)
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• Fresh basil or parsley for garnish (optional)

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente. Drain and set aside on a tray so they don’t stick together.

Step 2: Prepare the Filling

In a skillet, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted. Remove from heat. In a large bowl, mix ricotta, spinach, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper until well combined.

Step 3: Stuff the Shells

Spoon the ricotta mixture into each cooked pasta shell. Place them neatly on a baking dish coated with a thin layer of marinara sauce.

Step 4: Assemble the Dish

Pour the remaining marinara sauce evenly over the shells. Sprinkle extra mozzarella and Parmesan on top for a golden, cheesy finish.

Step 5: Bake

Cover the baking dish with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10–15 minutes until the cheese melts and bubbles.

Step 6: Serve

Let it cool slightly before serving. Garnish with fresh basil or parsley for a bright touch.

Nutrition Facts (per serving)

• Calories: ~380
• Protein: 18g
• Fat: 19g
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 5g
• Calcium: 30% DV

(Values are estimates and vary based on ingredients used.)

Helpful Tips

• Don’t overcook the pasta shells—they’ll soften further while baking.
• Use a piping bag or ziplock bag with the corner cut off to stuff shells easily.
• Squeeze all excess water from frozen spinach to prevent a watery filling.
• A sprinkle of red pepper flakes can add a gentle heat to the dish.

Variations

• Meaty Version: Add cooked ground beef or sausage to the marinara sauce.
• Vegetarian Boost: Mix in sautéed mushrooms, zucchini, or bell peppers with the filling.
• Cheese Lovers: Swap ricotta with cottage cheese or add fontina for extra richness.
• White Sauce Twist: Replace marinara with a creamy Alfredo sauce for a different flavor.

How to Serve

These stuffed shells are filling on their own but pair wonderfully with a side salad, garlic bread, or roasted vegetables. A glass of red wine like Chianti or a sparkling water with lemon balances the richness of the cheese.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Assemble the stuffed shells but don’t bake. Wrap tightly in foil and freeze for up to 2 months. Bake directly from frozen, adding an extra 15 minutes to the cook time.
• Reheat: Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions.

FAQs

Q: Can I use frozen spinach instead of fresh?
Yes, just thaw and squeeze out the excess water before mixing it with ricotta.

Q: Can I make this ahead of time?
Absolutely. You can prepare the shells and refrigerate overnight. Just bake when ready to serve.

Q: What’s the best pasta to use if I don’t have jumbo shells?
Manicotti works as a substitute since it also holds filling well.

Q: Can I make it dairy-free?
Yes, use dairy-free ricotta and mozzarella alternatives available in most grocery stores.

Conclusion

Spinach and ricotta stuffed shells are one of those recipes that always feel special, yet they’re surprisingly simple to make. With just a handful of ingredients, you get a warm, cheesy, and comforting meal that’s perfect for family dinners or casual gatherings. Try making a batch ahead of time and keep some in the freezer—you’ll thank yourself on busy nights. This dish is proof that classic Italian flavors never go out of style.