Spinach & Ricotta Stuffed Shells are one of those timeless dishes that feel both homey and elegant. With tender pasta shells filled with a creamy mixture of ricotta, spinach, and Parmesan, all nestled in marinara sauce and baked until bubbling, this recipe delivers classic Italian comfort with minimal fuss. What I especially love is how adaptable it is—you can make it ahead, freeze it, or prepare it as an impressive weeknight meal. I once tried adding a bit of lemon zest to the filling, and it added a lovely brightness without taking away from the dish’s richness. Whether you’re cooking for family, guests, or simply craving a warm, cheesy baked pasta, these stuffed shells always satisfy and bring a sense of cozy abundance to the table.
Why You’ll Love This Recipe
This recipe offers a perfect balance of creamy filling, fresh spinach, and savory marinara, all brought together in a comforting baked pasta format. It is easy to scale up for gatherings and works wonderfully as a make-ahead or freezer-friendly meal. The ingredients are simple, and the assembly is straightforward, making it suitable for weeknight cooking while still feeling fancy enough for special occasions. The shells hold the filling beautifully, ensuring every bite contains the ideal mix of cheese, spinach, and sauce.
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Spinach & Ricotta Stuffed Shells – Creamy, Comforting, and Crowd-Pleasing
- Total Time: 1 hour
- Yield: 4–6 servings
- Diet: Vegetarian
Description
Creamy ricotta and spinach stuffed into jumbo pasta shells, baked in rich marinara and topped with melted cheese for a classic Italian comfort dish.
Ingredients
- 20–24 jumbo pasta shells
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups marinara sauce
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package directions until al dente. Drain and let cool slightly.
- In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, spinach, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Spread 1 cup of marinara sauce across the bottom of a 9×13-inch baking dish.
- Fill each shell with the ricotta-spinach mixture and arrange them in the baking dish.
- Spoon the remaining marinara sauce over the top.
- Sprinkle the remaining 1/2 cup mozzarella cheese over the shells.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and lightly golden.
- Garnish with fresh basil or parsley before serving.
Notes
- Use frozen spinach for convenience—just thaw and squeeze out excess moisture.
- Add red pepper flakes to the filling for a spicy kick.
- Can be prepared ahead and refrigerated up to 24 hours before baking.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- 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
These large shells provide the perfect pocket for holding generous amounts of ricotta filling.
Ricotta cheese
The creamy base of the filling, offering mild flavor and velvety texture.
Spinach
Adds color, nutrients, and an earthy balance to the rich ricotta. Fresh or frozen both work well.
Parmesan cheese
Brings sharp, salty depth to the filling and helps bind everything together.
Mozzarella cheese
Melts beautifully on top, creating a bubbly, golden finish.
Egg
Helps the ricotta mixture set and hold its structure as it bakes.
Garlic
Enhances the filling with aromatic, savory notes.
Marinara sauce
Provides acidity and richness, balancing the creaminess of the cheese filling.
Italian seasoning
Adds herbal warmth and rounds out the flavors of both filling and sauce.
Salt and pepper
Essential for seasoning the ricotta mixture to perfection.
Directions
Start by cooking the jumbo shells in salted boiling water until they are just shy of al dente. They will finish cooking in the oven, so avoid overcooking. Drain the shells and set them aside to cool slightly so they are easier to handle. Meanwhile, preheat your oven to 375°F.
In a large bowl, combine ricotta, spinach, Parmesan, garlic, egg, and Italian seasoning. Mix until smooth and evenly blended. Taste and adjust seasoning with salt and pepper. Spread a layer of marinara sauce across the bottom of a baking dish, creating a flavorful base to keep the shells moist.
Fill each shell with a generous spoonful of the ricotta mixture and arrange them snugly in the dish. Once all shells are filled, pour the remaining marinara sauce over the top. Sprinkle with mozzarella for a beautifully melted finish. Cover the dish with foil and bake for about 25 minutes. Remove the foil during the last 10 minutes to allow the cheese to become golden and bubbly. Let rest briefly before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 6 people.
Prep time: 15 minutes.
Cook time: 35–40 minutes.
Total time: approximately 50–55 minutes.
Storage/reheating
Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave individual portions for convenience. This dish also freezes exceptionally well—assemble the shells but do not bake, then wrap tightly and freeze for up to two months. Bake from frozen by adding extra time until bubbly and hot in the center.
Variations and Customizations
Three-Cheese Stuffed Shells
Add ricotta, mozzarella, and fontina or provolone for an even richer filling.
Pesto Ricotta Filling
Stir a spoonful of pesto into the ricotta for herbal brightness.
Sausage Stuffed Shells
Add cooked Italian sausage to the filling for a heartier, more robust version.
Spinach and Artichoke Shells
Fold in chopped artichoke hearts for a flavor reminiscent of classic dip.
Roasted Garlic Variation
Use roasted garlic instead of raw for a sweeter, more mellow depth.
Alfredo Stuffed Shells
Swap marinara for Alfredo sauce for a creamy, indulgent twist.
Vegetarian Protein Boost
Add white beans or finely chopped mushrooms for extra texture.
Gluten-Free Option
Use gluten-free jumbo shells; the filling and sauce remain the same.
Spicy Version
Add red pepper flakes or use spicy marinara to introduce heat.
Lemon Herb Shells
Incorporate lemon zest and fresh basil for a lighter, fresher profile.
FAQs
Can I use frozen spinach?
Yes, just thaw and squeeze out excess moisture before mixing.
Do I have to boil the shells first?
Yes, they must be par-cooked for easy filling.
Can I make this dish ahead?
Absolutely; assemble and refrigerate up to 24 hours before baking.
What sauce works best?
A classic marinara, but roasted garlic or tomato basil sauces are excellent too.
Can I use cottage cheese instead of ricotta?
Yes, blend it for smoothness before using.
How do I keep the shells from sticking?
Toss them lightly with oil after draining.
Will this recipe work as a freezer meal?
Yes, it freezes very well unbaked.
Can I add meat to the filling?
Ground beef or sausage works beautifully.
Can I make this without eggs?
Yes, but the filling will be softer; add extra Parmesan to help bind.
How do I prevent the shells from tearing?
Do not overcook them and handle gently while filling.
Conclusion
Spinach & Ricotta Stuffed Shells bring together creamy cheese, tender pasta, and vibrant marinara in a dish that feels both comforting and elegant. It is easy to prepare, endlessly adaptable, and perfect for both family dinners and special occasions. Whether you stick to the classic version or explore the variations, these stuffed shells deliver a warm, flavorful experience that keeps you coming back for more.
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