Name: Tasty Spinach and Ricotta Stuffed Shells Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 6 ounces jumbo shells (about 20 shells, cooked and drained); 1 tablespoon olive oil; 3 cloves garlic, minced; 5 ounces baby spinach; 15 ounces ricotta cheese; 1 large egg; 1 cup shredded mozzarella cheese (from 1.5 cups total); 1/2 cup grated parmesan cheese; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 24 ounces marinara sauce (2.5 cups), divided; 1/2 cup shredded mozzarella cheese (remaining from 1.5 cups total); Cooking spray (for baking dish and foil)

There is nothing quite like a hearty, nourishing Italian dish to warm your soul, and this Tasty Spinach and Ricotta Stuffed Shells Recipe delivers on all fronts. Picture perfectly cooked jumbo pasta shells filled with a creamy mixture of fresh spinach and ricotta cheese, tucked into a bed of rich marinara sauce, and topped with melted mozzarella and parmesan cheeses that bake into golden bubbly goodness. This dish is not only a comforting classic but also a fantastic way to sneak in some greens without sacrificing flavor. Whether you’re feeding a family or impressing friends, this recipe will quickly become a beloved staple for weeknight dinners or special occasions.

Ingredients You’ll Need

The image shows six separate clear glass bowls and one small pile arranged on a white marbled surface. In the center is a bowl filled with large yellow pasta shells. Above it to the left is a bowl of thick red tomato sauce with a slightly chunky texture. To the right of the sauce is a bowl with smooth white ricotta cheese. Below the pasta shells to the left are two bowls stacked vertically: the top one with finely grated hard cheese that is off-white, and the bottom one with a yellowish shredded cheese. To the right of these bowls are three peeled garlic cloves and below the ricotta is a bowl full of fresh, green spinach leaves. To the right of the spinach is a whole brown egg. photo taken with an iphone --ar 4:5 --v 7

Creating this delightful spinach and ricotta masterpiece is surprisingly simple, thanks to a handful of fresh, quality ingredients that each bring something unique to the dish. From the tender texture of jumbo shells to the earthiness of baby spinach, every component plays a key role in crafting balanced flavors and a pleasing color contrast that invites you in.

Jumbo pasta shells (6 ounces): These large shells are perfect for stuffing, offering a delightful bite and sturdy vessel for the filling.
Olive oil (1 tablespoon): Adds richness and helps gently cook the garlic and spinach while enhancing their natural flavors.
Garlic cloves (3): Fresh garlic infuses the dish with warm, aromatic undertones that deepen the overall taste.
Baby spinach (5 ounces): Tender and vibrant, spinach brings a healthy green freshness and plenty of nutrients.
Ricotta cheese (15 ounces): Creamy and mild, ricotta creates the perfect base for the filling, binding everything together.
Large egg (1): Acts as a natural binder to keep the filling smooth and stable during baking.
Mozzarella cheese (1.5 cups, divided): Melts beautifully on top and mixed in for that ooey-gooey, cheesy delight.
Parmesan cheese (1/2 cup): Adds a sharp, nutty kick that balances the mildness of ricotta and mozzarella.
Marinara sauce (24 ounces): A robust and flavorful tomato base that keeps the shells moist and adds depth.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Tasty Spinach and Ricotta Stuffed Shells Recipe

Step 1: Prepare Your Baking Dish and Sauce

Start by pouring half of the marinara sauce into your baking dish to create a flavorful base for the shells. Spraying the dish with cooking spray beforehand helps prevent sticking and keeps clean-up easy later. Preheat your oven to a toasty 375 degrees Fahrenheit so it’s ready when you are.

Step 2: Cook the Garlic and Spinach

Heat olive oil in a large skillet over medium heat and toss in the garlic cloves, sautéing just long enough to release their fragrant aroma—about 30 seconds to avoid burning. Next, add the baby spinach and cook until it’s completely wilted, which takes about two minutes. This step softens the spinach and melds its flavors with garlic, creating a tasty filling base.

Step 3: Squeeze and Chop the Spinach

To avoid a watery filling, it’s key to squeeze out all excess moisture from the spinach. Use a fine mesh sieve or wrap the spinach in a clean towel and press firmly. Once drained, chop the spinach finely to spread the flavor evenly throughout the filling.

Step 4: Combine Ricotta Filling Ingredients

In a medium bowl, mix ricotta cheese and egg thoroughly for a creamy, well-bound filling. Stir in one cup of mozzarella, parmesan cheese, a pinch of salt, and black pepper to season. The remaining mozzarella will top the shells later for a luscious crust. Finally, fold in the chopped spinach until everything is well combined.

Step 5: Stuff the Shells

Gently open each cooked jumbo shell and spoon a generous amount of the ricotta and spinach mixture inside. Arrange the stuffed shells carefully over the marinara sauce in the baking dish, making sure they are snug but not crowded. This layering keeps the dish cohesive and ready for the next stage.

Step 6: Add Sauce and Cheese, then Bake

Pour the remaining marinara sauce evenly over the stuffed shells, then sprinkle with the rest of the mozzarella cheese for a golden finish. Cover the dish with a cooking spray-coated piece of foil to prevent the cheese from sticking to it. Bake covered for 20 minutes, then remove foil and bake another 10 minutes until the cheese bubbles and browns beautifully. Let cool for 10 minutes before serving, allowing the flavors to meld and the filling to set.

How to Serve Tasty Spinach and Ricotta Stuffed Shells Recipe

Two clear glass baking dishes are placed side by side on a white marbled surface. The dish on the left is filled with a smooth, thick red sauce evenly spread across the bottom in one layer. The dish on the right has a layer of red sauce at the bottom, topped with rows of about 16 white, creamy, rolled pieces, each sprinkled with a little shredded white cheese and green herbs. The rolls are arranged in four rows with four rolls each, evenly spaced. The red sauce peeks between the rows, showing its smooth texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped basil or parsley adds a pop of vibrant green and a fresh herbal note that brightens each bite. A light dusting of additional parmesan right before serving amps up the cheesy goodness without overwhelming the palate.

Side Dishes

Pair these stuffed shells with a crisp green salad dressed in lemon vinaigrette to balance the richness, or serve alongside roasted vegetables for a comforting, well-rounded meal. Garlic bread or a warm baguette are perfect for scooping up any extra marinara sauce left on your plate.

Creative Ways to Present

For a beautiful presentation when entertaining, place the stuffed shells on a large platter garnished with edible flowers or microgreens. Alternatively, serve individual portions in small ramekins for a charming, restaurant-style appearance that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed shells store wonderfully in an airtight container in the refrigerator for up to 3 days. This makes them a smart choice for meal prep or quick lunches, as the flavors only deepen overnight.

Freezing

You can freeze fully assembled, unbaked stuffed shells for up to 2 months. Just cover tightly with foil and plastic wrap to prevent freezer burn. When ready to enjoy, bake them straight from the freezer—just add 15 minutes to the baking time.

Reheating

To reheat refrigerated leftovers, warm them in the oven at 350 degrees Fahrenheit until heated through and the cheese starts to melt again, about 15-20 minutes. Microwaving works too for a faster option, though the oven keeps the texture silky and fresh.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just make sure to thaw and squeeze out all excess moisture before mixing it into the filling. This prevents the dish from becoming watery and preserves the creamy texture.

Is it possible to make this dish dairy-free?

Yes, you can substitute ricotta with a dairy-free alternative like tofu or cashew cheese, and choose plant-based mozzarella and parmesan. The flavor will be slightly different but still delicious and comforting.

Can I prepare the stuffing ahead of time?

You can make the ricotta and spinach filling a day in advance and store it in the fridge. Just assemble and bake the shells when you’re ready—this saves time on busy days.

What type of marinara sauce works best?

Choose a marinara sauce with fresh, natural flavors and minimal added sugar. Homemade or high-quality store-bought options with ripe tomatoes and basil make the dish taste truly special.

Can I add other ingredients to the filling?

Definitely! Chopped mushrooms, sun-dried tomatoes, or even cooked sausage make excellent additions that can personalize this Tasty Spinach and Ricotta Stuffed Shells Recipe to your preferences.

Final Thoughts

This Tasty Spinach and Ricotta Stuffed Shells Recipe is one of those dishes that feels like a warm hug on a plate. It’s easy enough for weeknight dinners but special enough for guests, combining wholesome ingredients with comforting textures and flavors. Give it a try and watch it become a favorite in your recipe collection—your taste buds will thank you!