Name: Spinach and Ricotta Stuffed Shells Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12–15 jumbo pasta shells (about ½ a box); 2 cups ricotta cheese; 1 cup shredded mozzarella cheese (divided into ½ cup for filling, ½ cup for topping); ½ cup grated Parmesan cheese; 1 large egg; 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained); 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon Italian seasoning; Salt and freshly ground black pepper, to taste; 2 cups marinara sauce; Fresh basil leaves for garnish (optional)

If you’re craving comfort food that feels like a warm hug, you absolutely have to try this Spinach and Ricotta Stuffed Shells Recipe. Picture tender jumbo pasta shells brimming with a luscious mixture of creamy ricotta, fresh spinach, and a hint of garlic, all baked under a blanket of savory marinara sauce and melted mozzarella. It’s the kind of meal that turns a simple dinner into an unforgettable experience, combining fresh ingredients with cozy, home-cooked vibes you’ll want to make again and again.

Ingredients You’ll Need

The image shows seven stuffed pasta shells arranged in a loose group on a white marbled surface, each shell a pale yellow color with a smooth texture and slightly crimped edges filled with a creamy white mixture. To the top right, there are three fresh green spinach leaves with a smooth, slightly glossy texture. Below the shells, there are five small white bowls with different contents: one contains dark green spinach topped with white shredded cheese, another holds bright red chunky tomato sauce, and a third has finely shredded white cheese piled high. Around the bowls are additional ingredients placed directly on the surface, such as a whole white egg, a raw egg yolk in a small clear glass bowl, a bulb of garlic, a bright green basil leaf, and a small clear bowl with olive oil and red chili flakes. The whole arrangement is neat and brightly lit, with a clean and fresh look. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Spinach and Ricotta Stuffed Shells Recipe is in its simplicity—the ingredients are easy to find, and each one plays a crucial part in building layers of flavor and texture. From the creamy cheeses that create richness to the vibrant spinach adding freshness, every component is essential for that perfect balance.

12–15 jumbo pasta shells: These are the perfect size to hold a generous scoop of the filling and bake evenly.
2 cups ricotta cheese: The creamy foundation of the filling, offering smoothness and mild tanginess.
1 cup shredded mozzarella cheese (divided): Half goes into the filling for gooey texture, and half is sprinkled on top for that irresistible melt.
1/2 cup grated Parmesan cheese: Adds sharp, nutty notes that deepen the flavor profile.
1 large egg: Binds the filling ingredients together to keep everything perfectly intact inside the shells.
2 cups fresh spinach or 1 cup frozen spinach (thawed and drained): Brings earthy brightness and a gorgeous green color.
2 cloves garlic (minced): Infuses the filling with a subtle, aromatic kick that balances the cheese.
2 cups marinara sauce: The tangy, herby tomato base that keeps everything moist and flavorful.
1 tablespoon olive oil: Used to gently sauté the garlic and spinach, softening and enhancing their flavors.
1 teaspoon Italian seasoning: A fragrant mix that ties the filling’s taste together with subtle Mediterranean warmth.
Salt and freshly ground black pepper: Essential seasonings to bring out the best in every ingredient.
Fresh basil leaves (optional): Adds a fresh, herbal finish and a pop of color when serving.

TIP

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

How to Make Spinach and Ricotta Stuffed Shells Recipe

Step 1: Cook the Pasta Shells

Start by boiling those jumbo pasta shells in salted water, following the package instructions. The key here is al dente — cook them just until tender but still firm to the bite, usually 8–10 minutes. Once cooked, drain them carefully and set aside to cool slightly. This step ensures the shells will hold their shape beautifully when stuffed.

Step 2: Prepare the Filling

While the pasta cools, it’s time to whip up the flavorful filling. In a large bowl, blend together the ricotta cheese, half of the shredded mozzarella, Parmesan, and the egg until smooth and creamy. This mixture is the heart of the dish, offering that luscious, indulgent texture.

Step 3: Sauté Garlic and Spinach

Heat olive oil in a skillet over medium heat and add the minced garlic, cooking it just until fragrant — about 30 seconds. Next, toss in the spinach and sauté until wilted; fresh spinach takes just a few minutes, while frozen should be thoroughly thawed and drained beforehand. This step adds vibrant flavor and moisture to the filling, as well as that lovely green color.

Step 4: Combine the Filling Ingredients

Toss the sautéed spinach and garlic into the cheese mixture and season with Italian seasoning, salt, and freshly ground black pepper. Stir well to combine everything evenly; this filling will burst with balanced, comforting flavors once baked into the shells.

Step 5: Assemble and Bake

Preheat your oven to 375°F (190°C). Spread one cup of marinara sauce across the bottom of a 9×13-inch baking dish to create a flavorful base. Stuff each pasta shell with roughly two tablespoons of the spinach-ricotta filling, then arrange them open side up in the dish. Spoon the remaining marinara sauce on top, cover with foil, and bake for 20 minutes. Remove the foil and bake an additional 10 minutes to melt the cheese and develop a gorgeous golden finish.

Step 6: Let It Rest

Once out of the oven, allow the dish to rest for a few minutes. This pause helps all the flavors marry together, making every bite even more delicious and satisfying.

How to Serve Spinach and Ricotta Stuffed Shells Recipe

The image shows a white baking dish filled with large pasta shells stuffed with a creamy mix of white cheese and chopped green spinach. The shells are a pale yellow and arranged in rows, each shell open to clearly show the filling. The cheese mixture looks soft and crumbly with visible spinach pieces evenly spread inside each shell. The baking dish sits on a white marbled surface, and the overall scene is clean and bright. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh basil leaves adds a burst of color and a gentle herbal note that complements the richness of the filling. You can also add an extra dusting of Parmesan cheese on top for an elegant finish.

Side Dishes

Serve your stuffed shells alongside a crisp green salad or garlic bread for a classic Italian-inspired meal. Roasted vegetables or a simple cucumber and tomato salad also work beautifully to balance the richness with fresh, bright flavors.

Creative Ways to Present

If you’re hosting friends or family, consider plating individual servings with a drizzle of extra marinara sauce around the shells and a small basil sprig for a restaurant-style touch. Alternatively, serve the dish family-style straight from the baking dish for a cozy, inviting vibe everyone will love.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of the Spinach and Ricotta Stuffed Shells Recipe, store them in an airtight container in the refrigerator. They should keep beautifully for up to 3 days, making a perfect lunch or quick dinner option.

Freezing

This recipe freezes wonderfully! After baking and cooling completely, transfer the shells to a freezer-safe dish and cover tightly with foil or plastic wrap. They can be frozen for up to 2 months, ready to be thawed overnight before reheating.

Reheating

To reheat, bake the frozen or refrigerated shells in a 350°F (175°C) oven for about 20 minutes if thawed, or 30–40 minutes if frozen, covered with foil to keep moisture in. Remove the foil near the end to let the cheese bubble and brown slightly.

FAQs

Can I use frozen spinach instead of fresh in this recipe?

Absolutely! Frozen spinach works just as well as fresh, just make sure to thaw and squeeze out as much liquid as possible to prevent a watery filling.

Is it possible to make this recipe vegan?

Yes, with some substitutions like using vegan ricotta and mozzarella alternatives and omitting the egg or replacing it with a binder like flax egg, you can create a delicious vegan version.

Can I prepare the stuffed shells ahead of time and bake later?

Definitely! Assemble the stuffed shells and place them in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. This makes it a great dish for entertaining or meal prepping.

What can I use instead of marinara sauce?

If you want a twist, try a creamy Alfredo sauce or a roasted red pepper sauce for a different flavor profile. Just be mindful that it changes the overall character of the dish.

Can I add meat to the Spinach and Ricotta Stuffed Shells Recipe?

Of course! Ground beef, Italian sausage, or even a bit of shredded chicken can be incorporated into the filling or sprinkled over the top for a heartier version.

Final Thoughts

There’s something truly special about gathering around a table with a dish like this Spinach and Ricotta Stuffed Shells Recipe. It’s easy enough to make any night but impressive enough to serve to guests. The creamy filling, vibrant spinach, and melty cheese all wrapped in perfectly cooked pasta make this comfort meal a fast favorite in my kitchen. I can’t wait for you to try it and make it your own little tradition too!