Why You’ll Love This Recipe
Spinach and ricotta stuffed shells are the ultimate cozy comfort food—cheesy, creamy, and baked to perfection in a rich marinara sauce. Jumbo pasta shells are filled with a luscious mixture of ricotta, spinach, and mozzarella, then topped with even more cheese for that irresistible golden crust. This dish is hearty enough to serve as a main course yet elegant enough for family gatherings or dinner parties. What I love most about this recipe is how simple it is to prepare ahead of time—you can assemble the shells and bake them later, making it a stress-free dinner option. I tried this recipe with a touch of nutmeg in the ricotta filling, and it added a subtle warmth that paired beautifully with the spinach. Whether you’re cooking for a crowd or just craving Italian comfort food, this dish will not disappoint.
Easy Spinach and Ricotta Stuffed Shells – Classic Comfort Food
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Spinach and Ricotta Stuffed Shells are jumbo pasta shells filled with a creamy mixture of ricotta, spinach, and Parmesan, baked in marinara sauce, and topped with melted mozzarella for a comforting Italian-inspired dish.
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup cooked spinach (squeezed dry and chopped)
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- Fresh basil, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells in salted boiling water until al dente, then drain and set aside.
- In a skillet, heat olive oil and sauté garlic until fragrant. Add spinach and cook briefly, then set aside to cool.
- In a large bowl, combine ricotta, spinach, 1/2 cup mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Mix until well combined.
- Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
- Stuff each cooked shell with the ricotta-spinach mixture and arrange in the baking dish.
- Top with remaining marinara sauce and sprinkle with the rest of the mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
- Garnish with fresh basil before serving.
Notes
- You can substitute cottage cheese for ricotta if desired.
- Frozen spinach works well; just thaw and squeeze out excess water.
- Add ground beef or Italian sausage to the marinara for a heartier version.
- Can be made ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Jumbo pasta shells
The base of the recipe, large enough to hold the cheesy filling.
Ricotta cheese
Creamy and mild, ricotta forms the main filling of the shells.
Mozzarella cheese
Adds gooey, melty texture inside and on top of the dish.
Parmesan cheese
Provides a sharp, salty depth of flavor to balance the creaminess.
Spinach
Fresh or frozen spinach works, adding nutrients and flavor to the filling.
Egg
Helps bind the ricotta mixture so it holds together inside the shells.
Garlic
Fresh garlic adds savory depth to the filling and sauce.
Marinara sauce
A rich tomato base that the shells bake in, infusing them with flavor.
Olive oil
Used for sautéing garlic and greasing the baking dish.
Salt, pepper, and nutmeg
Essential seasonings to enhance and balance the flavors.
Directions
Preheat the oven to 375°F (190°C). Cook jumbo pasta shells in salted boiling water until al dente. Drain and set aside to cool slightly.
In a skillet, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted (if using fresh) or warmed through (if using frozen). Squeeze out excess moisture.
In a mixing bowl, combine ricotta, spinach, 1 cup of mozzarella, parmesan, egg, salt, pepper, and a pinch of nutmeg. Stir until well mixed.
Spread a thin layer of marinara sauce on the bottom of a greased baking dish. Fill each pasta shell with the ricotta-spinach mixture and arrange in the dish. Spoon remaining marinara over the shells, then sprinkle with the remaining mozzarella and parmesan.
Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes, until the cheese is golden and bubbly. Let rest for 5 minutes before serving.
Servings and timing
This recipe makes about 6 servings. Preparation takes 20 minutes, and baking takes 35–40 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. This dish also freezes well—assemble but don’t bake, then freeze for up to 2 months. Bake straight from frozen, adding extra time.
Variations and Customizations
Meaty shells
Add cooked ground beef, turkey, or sausage to the marinara for extra heartiness.
Three-cheese version
Mix ricotta, mozzarella, and provolone in the filling for even more richness.
Vegan option
Use plant-based ricotta, mozzarella, and parmesan alternatives.
Herb lovers’ twist
Mix in fresh basil, parsley, or oregano to the ricotta filling.
Spicy shells
Add red pepper flakes or spicy Italian sausage for heat.
FAQs
Can I use frozen spinach?
Yes, just thaw and squeeze out excess water before mixing.
Do I have to boil the shells first?
Yes, they should be cooked al dente so they hold up when baked.
Can I make this dish ahead of time?
Yes, assemble up to a day in advance and refrigerate until ready to bake.
Can I freeze stuffed shells?
Yes, freeze unbaked shells for up to 2 months.
What’s the best sauce to use?
Classic marinara works best, but you can also use tomato basil or arrabbiata.
Can I add meat to the filling?
Yes, ground beef, turkey, or sausage can be mixed into the ricotta.
Do I need to cover the dish while baking?
Yes, cover with foil first to prevent drying, then uncover for browning.
Can I use cottage cheese instead of ricotta?
Yes, but blend it first for a smoother texture.
How do I keep the shells from sticking?
Toss them lightly with olive oil after boiling.
What sides go well with stuffed shells?
A fresh salad and garlic bread are perfect accompaniments.
Conclusion
Easy spinach and ricotta stuffed shells are a classic Italian-inspired comfort dish that delivers cheesy, saucy goodness in every bite. Simple to prepare, make-ahead friendly, and endlessly customizable, they’re perfect for weeknight dinners or entertaining. Once you try them, they’re bound to become a regular in your meal rotation.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!