Spinach and Ricotta Stuffed Shells

These Spinach and Ricotta Stuffed Shells are one of my favorite comfort food dishes—classic, creamy, cheesy, and full of flavor. Jumbo pasta shells are filled with a rich mixture of ricotta, mozzarella, and sautéed spinach, then nestled into a bed of marinara sauce and baked until bubbly and golden. It’s a hearty, satisfying meal I love making for weeknights or cozy dinners at home.

Why You’ll Love This Recipe

I love how this dish feels fancy without being fussy. The filling is rich and creamy with the perfect balance of cheese and spinach, and the marinara adds just the right acidity to bring everything together. It’s easy to prepare ahead of time, freezes beautifully, and makes enough to feed a small crowd—or just me for a few delicious days. It’s the kind of meal that feels both indulgent and comforting, and always impresses.

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 spinach, thawed and squeezed dry (or fresh spinach, sautéed and chopped)

• Mozzarella cheese, shredded

• Parmesan cheese, grated

• Egg

• Garlic, minced

• Salt and pepper

• Dried Italian seasoning (or a mix of oregano and basil)

• Marinara sauce (homemade or store-bought)

• Olive oil (for sautéing, if using fresh spinach)

directions

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

2. I cook the jumbo pasta shells according to the package instructions until just al dente. I drain and rinse them under cold water to stop the cooking, then set them aside to cool slightly.

3. In a skillet, I sauté garlic in olive oil for a minute, then add fresh spinach (if using) and cook until wilted. If I’m using frozen spinach, I skip this step and just make sure it’s thoroughly squeezed to remove excess moisture.

4. In a mixing bowl, I combine the ricotta, cooked spinach, half of the mozzarella, Parmesan, egg, salt, pepper, and Italian seasoning.

5. I spread a layer of marinara sauce on the bottom of the prepared baking dish.

6. I stuff each shell with a heaping spoonful of the ricotta mixture and place them snugly in the dish over the sauce.

7. Once all the shells are arranged, I spoon more marinara over the top and sprinkle with the remaining mozzarella cheese.

8. I cover the dish with foil and bake for 25–30 minutes, then uncover and bake another 10 minutes until the cheese is melted and bubbly.

9. I let it rest for a few minutes before serving—it’s even better that way.

Servings and timing

This recipe makes about 4–6 servings (approximately 20 stuffed shells).
Prep time: 20 minutes
Cook time: 35–40 minutes
Total time: About 1 hour

Variations

Sometimes I add cooked crumbled Italian sausage or ground beef to the marinara for a meaty version. I’ve also used a mix of kale and spinach for the filling. If I want to make it even creamier, I stir in a bit of mascarpone or cream cheese. And for a shortcut, I’ve used no-boil shells that cook while baking—super handy when I’m short on time.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover them with foil and bake at 350°F (175°C) for about 15–20 minutes, or microwave individual portions with a splash of water to keep them moist. These also freeze really well—I freeze unbaked stuffed shells in the dish, then thaw and bake as usual when ready to serve.

FAQs

Can I use fresh spinach instead of frozen?

Yes, I usually sauté it down first and let it cool before mixing it into the filling. I just make sure to drain it well so the filling isn’t watery.

Do I have to cook the shells before stuffing?

Yes, I cook them until just al dente. If they’re too soft, they’ll tear when stuffing. If I’m using oven-ready shells, I make sure to use extra sauce so they don’t dry out.

Can I make this ahead of time?

Absolutely. I assemble the entire dish and refrigerate it, covered, for up to 24 hours before baking. It’s a great make-ahead meal.

Is it okay to freeze this dish?

Yes! I freeze the stuffed shells either before or after baking. When baking from frozen, I cover with foil and add about 10–15 extra minutes of cook time.

What can I serve with these stuffed shells?

I usually pair them with garlic bread and a fresh green salad. It’s also great with roasted vegetables or a simple arugula salad with lemon vinaigrette.

Conclusion

These Spinach and Ricotta Stuffed Shells are one of those comforting meals that I know will always turn out right. They’re cheesy, flavorful, and perfect for feeding a group or meal prepping for the week. Whether I’m making them for a cozy dinner or prepping them ahead for a busy night, they always leave me feeling satisfied and happy.

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