Dinner

Spinach and Ricotta Stuffed Shells Recipe

ByLila Prescott November 9, 2025November 9, 2025

Introduction

Spinach and ricotta stuffed shells are a comforting and delicious Italian-inspired dish that’s perfect for a family meal. Tender jumbo pasta shells are filled with a creamy spinach and cheese mixture, baked in marinara sauce, and topped with melted mozzarella. This recipe is simple to prepare and sure to please everyone at the table.

A black round cast iron pan with a handle is filled with a layer of thick red tomato sauce at the bottom, topped with large pasta shells stuffed with a creamy mixture of green spinach and white cheese. The stuffed shells are arranged closely in a circular pattern, melted golden cheese is browned slightly on top of each shell, adding a textured, bubbly surface. In the background, there is a wooden spoon filled with fresh green spinach leaves on a white marbled surface, and scattered spinach leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12–15 jumbo pasta shells (about 1/2 a box)
2 cups ricotta cheese

1 cup shredded mozzarella cheese (divided)
1/2 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)
2 cups marinara sauce
1 tablespoon olive oil

1 teaspoon Italian seasoning
Salt and freshly ground black pepper to taste
Fresh basil leaves for garnish (optional)

Instructions

Step 1: Cook the jumbo pasta shells according to the package instructions in salted boiling water until al dente, about 8–10 minutes. Drain and set aside to cool slightly.
Step 2: In a large bowl, combine ricotta cheese, 1/2 cup shredded mozzarella, grated Parmesan, and the egg. Mix well until smooth.
Step 3: Heat olive oil in a skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Stir in chopped spinach and cook until wilted, about 2–3 minutes.

Step 4: Add the cooked spinach and garlic to the cheese mixture. Season with Italian seasoning, salt, and pepper, then stir to combine thoroughly.
Step 5: Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
Step 6: Fill each cooked pasta shell with about 2 tablespoons of the ricotta and spinach mixture. Arrange the shells in a single layer in the baking dish, open side up.

Step 7: Spoon the remaining marinara sauce over the stuffed shells. Cover the baking dish with aluminum foil and bake for 20 minutes.
Step 8: Remove the foil, sprinkle the remaining 1/2 cup shredded mozzarella over the shells, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
Step 9: Allow the stuffed shells to rest for a few minutes before serving to let the flavors meld together. Garnish with fresh basil leaves if desired.

Tips & Variations

Use fresh spinach when possible for a brighter flavor, but thawed and well-drained frozen spinach works well in a pinch.
For extra richness, stir a handful of shredded Parmesan into the marinara sauce before layering in the baking dish.
Add a pinch of nutmeg to the cheese filling for a subtle warm spice note.

Try substituting part of the ricotta with cottage cheese for a lighter option.
To make ahead, assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, about 15–20 minutes, or microwave individual portions until hot. This dish can also be frozen; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

How to Serve

A round white baking dish filled with large pasta shells arranged neatly in two rows, each shell stuffed with white ricotta cheese mixed with green spinach, and topped with a light golden-brown baked cheese crust. The shells sit on a thick layer of rich red tomato sauce that covers the bottom of the dish, edges slightly browned from baking. The pasta shells have a yellow tone with ridged texture, and the cheese stuffing is creamy with small specks of green from the spinach. The dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pasta shells instead of dried?

Fresh pasta shells can be used, but they require less cooking time before filling—usually just a quick boil or blanch. Keep an eye on them to avoid overcooking and breaking during stuffing.

Can I make this recipe vegetarian?

This recipe is already vegetarian as it contains no meat. Just ensure your marinara sauce doesn’t contain any hidden animal products if you want to keep it fully vegetarian.