Spinach and Ricotta Stuffed Shells Recipe

Spinach and Ricotta Stuffed Shells is a comforting, cheesy, and satisfying baked pasta dish that’s perfect for both weeknight dinners and special occasions. I fill jumbo pasta shells with a creamy mixture of ricotta, spinach, and Parmesan, then smother everything in rich marinara sauce and bubbly mozzarella cheese. It’s an Italian-inspired classic that always feels like a cozy hug on a plate.

Why You’ll Love This Recipe

I love how simple yet impressive this dish is. It’s hearty without being heavy, and the combination of creamy cheese, earthy spinach, and tangy tomato sauce is pure comfort. I can prep it in advance, and it bakes up beautifully every time. Plus, it’s vegetarian-friendly, and the flavors appeal to just about everyone at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Jumbo pasta shells

• Ricotta cheese

• Frozen chopped spinach (thawed and drained)

• Parmesan cheese (grated)

• Mozzarella cheese (shredded)

• Egg

• Garlic (minced)

• Salt

• Black pepper

• Nutmeg (optional, just a pinch)

• Marinara sauce (store-bought or homemade)

• Olive oil (for greasing the baking dish)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.

2. I cook the pasta shells according to package directions until al dente, then drain and let them cool slightly.

3. In a bowl, I mix ricotta, thawed and well-drained spinach, Parmesan, egg, garlic, salt, pepper, and a pinch of nutmeg.

4. I spread a layer of marinara sauce across the bottom of the baking dish.

5. I fill each pasta shell with the ricotta-spinach mixture using a spoon or piping bag.

6. I arrange the stuffed shells in the baking dish over the sauce.

7. I spoon more marinara over the shells and top everything with shredded mozzarella.

8. I cover the dish with foil and bake for 25 minutes, then uncover and bake an additional 10–15 minutes until the cheese is melted and bubbling.

9. I let it rest for 5 minutes before serving.

Servings and timing

This recipe serves about 6 people.
Prep time: 20 minutes
Cook time: 35–40 minutes
Total time: 1 hour

Variations

Sometimes I add cooked, crumbled Italian sausage to the filling for a meatier version. I’ve also swapped spinach for kale or used a mix of greens. For extra richness, I add a bit of cream cheese to the ricotta filling. If I want to go lighter, I use part-skim ricotta and mozzarella. I’ve even made this dish with a béchamel sauce instead of marinara for a creamy twist.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat in the oven at 350°F for about 15 minutes or in the microwave in short bursts. This dish also freezes beautifully—either baked or unbaked. I wrap it tightly and freeze for up to 2 months. To bake from frozen, I add about 20 extra minutes of cooking time.

FAQs

Can I use fresh spinach instead of frozen?

Yes, I sauté fresh spinach until wilted and then squeeze out all the liquid before mixing it into the ricotta.

How do I keep the shells from tearing?

I cook them al dente and handle them gently when filling. I also stir them with a bit of oil after draining to prevent sticking.

Can I make this ahead of time?

Definitely. I assemble the dish, cover it, and refrigerate it for up to a day before baking. It’s perfect for meal prep.

What’s the best type of ricotta to use?

I use whole milk ricotta for the creamiest texture, but part-skim works too. I sometimes drain it with cheesecloth if it seems too watery.

Can I add more vegetables?

Yes, I sometimes stir in chopped mushrooms, zucchini, or even roasted red peppers to the filling or sauce.

Conclusion

Spinach and Ricotta Stuffed Shells is one of my go-to comfort meals that’s both classic and customizable. It’s cheesy, satisfying, and always delivers that feel-good flavor I crave. Whether I’m feeding a crowd or just planning ahead for busy nights, this dish makes dinnertime easy and delicious.