Looking for a comforting and hearty meal that’s both easy to make and delicious? These Spinach and Ricotta Stuffed Shells are the perfect choice. Jumbo pasta shells are filled with a creamy ricotta-spinach mixture, topped with marinara sauce, and baked to perfection. This dish is ideal for a family dinner, meal prep, or when you’re entertaining guests.

Why You’ll Love This Recipe

Spinach and Ricotta Stuffed Shells are the ultimate comfort food. The creamy ricotta cheese blends beautifully with fresh spinach, creating a filling that’s rich in flavor and texture. Topped with marinara sauce and baked until bubbly, each bite is a perfect combination of cheesy goodness and savory sauce. This dish is not only delicious but also customizable and easy to make, perfect for any occasion.

Spinach and Ricotta Stuffed Shells Recipe

Ingredients

12–15 jumbo pasta shells (about 1/2 a box)
2 cups ricotta cheese
1 cup shredded mozzarella cheese (divided)
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)
2 cups marinara sauce
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and freshly ground black pepper to taste
Fresh basil leaves for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Pasta Shells:
Begin by cooking the jumbo pasta shells according to the package instructions. Boil them in salted water for about 8–10 minutes until they are al dente. Once done, drain the shells and set them aside to cool slightly.
Make the Filling:
In a large mixing bowl, combine the ricotta cheese, 1/2 cup of shredded mozzarella, grated Parmesan, and the egg. Mix until everything is well incorporated.
In a skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Add the chopped spinach and cook for about 2–3 minutes until it wilts. Stir to combine and season with Italian seasoning, salt, and black pepper.
Stuff the Shells:
Preheat the oven to 375°F (190°C).
Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
Carefully fill each cooked shell with about 2 tablespoons of the ricotta-spinach filling and arrange them in a single layer in the baking dish with the open side facing up. Once all the shells are filled, spoon the remaining marinara sauce over the top.
Bake the Dish:
Cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes until the shells are heated through and the sauce is bubbly.
Serve:
Let the dish rest for a few minutes to allow the flavors to meld together. Garnish with fresh basil leaves if desired and serve warm.

Servings and Timing

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Add Meat: For a heartier version, add cooked ground beef or sausage to the filling mixture.
Different Greens: Swap spinach for other greens like kale or Swiss chard for a slight variation in flavor.
Cheese Swap: Try using ricotta mixed with cottage cheese for a lighter filling, or add more mozzarella for extra cheesiness.
Vegan Option: Use a plant-based ricotta and cheese substitutes for a dairy-free version.

Storage/Reheating

Storage: Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 15 minutes, or microwave individual servings for 2-3 minutes, or until heated through.

FAQs

Can I make these stuffed shells ahead of time?

Yes, you can prepare the stuffed shells a day or two in advance. Simply assemble the dish, cover it, and refrigerate it until you’re ready to bake. You may need to add an extra 10-15 minutes to the baking time if it’s coming straight from the fridge.

Can I freeze Spinach and Ricotta Stuffed Shells?

Yes, you can freeze them before baking. Assemble the dish, cover it tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed when ready to serve.

What type of marinara sauce should I use?

Any store-bought or homemade marinara sauce will work great. Choose a high-quality sauce or one with a flavor profile you enjoy, whether it’s tangy, herbaceous, or slightly spicy.

Can I use fresh spinach instead of frozen spinach?

Yes, fresh spinach works great! Just be sure to chop and cook it down before adding it to the ricotta mixture, as fresh spinach contains a lot of moisture.

How do I prevent the shells from breaking while stuffing?

To avoid breaking the shells, ensure they are slightly cooled before stuffing them. Be gentle when filling them, and make sure not to overstuff them.

Can I add other vegetables to the filling?

Yes, you can add sautéed mushrooms, onions, or sun-dried tomatoes to the ricotta mixture for additional flavor and texture.

Can I use part-skim ricotta?

Yes, you can use part-skim ricotta for a lighter version, but full-fat ricotta will give you a creamier texture.

How do I reheat leftover stuffed shells?

To reheat, place the shells in the oven at 350°F (175°C) for about 15 minutes until warmed through, or microwave individual servings for 2-3 minutes.

What can I serve with Spinach and Ricotta Stuffed Shells?

These stuffed shells pair well with a simple side salad, garlic bread, or roasted vegetables. A side of balsamic-glazed tomatoes or roasted asparagus would also complement the dish nicely.

Can I make these without cheese?

If you’re looking for a dairy-free version, you can substitute the ricotta with a vegan ricotta and use plant-based mozzarella for the cheese.

Conclusion

Spinach and Ricotta Stuffed Shells are a cozy, satisfying dish that brings together delicious, creamy ricotta, vibrant spinach, and savory marinara sauce. Whether you’re making them for a weeknight dinner or a special gathering, this recipe is easy to follow and sure to please everyone at the table. With options for customizing the filling and serving, these stuffed shells are a versatile and crowd-pleasing meal!