There’s nothing more satisfying than tender pasta shells filled with a rich, cheesy spinach and ricotta mixture, then baked in a flavorful marinara sauce.
This dish is the perfect comfort food that feels both indulgent and wholesome at the same time.
I remember making this for the first time, thinking it was going to be complicated—but it turned out to be one of the easiest and most rewarding pasta dishes to make!
With simple ingredients and a stress-free process, this recipe is perfect for family dinners, meal prep, or even entertaining guests.
Whether you serve it with a crisp side salad or some garlic bread, these spinach and ricotta stuffed shells never disappoint.
Why You’ll Love This Recipe
This dish combines creamy, cheesy filling with perfectly baked pasta and rich marinara sauce, making it a crowd-pleaser.
- Creamy, Flavorful Filling – The mix of ricotta, parmesan, and mozzarella creates a smooth, cheesy texture that pairs beautifully with spinach.
- Baked to Perfection – Cooking the shells in marinara sauce keeps them moist, flavorful, and perfectly tender.
- Easy to Make Ahead – This is a great meal prep recipe—assemble ahead, refrigerate, and bake when ready.
- Vegetarian-Friendly – A hearty, satisfying meal that’s meatless but packed with protein and flavor.
Essential Ingredients for Stuffed Shells
A few simple, high-quality ingredients make all the difference in this dish.
- Jumbo Pasta Shells – These hold the creamy ricotta and spinach filling perfectly.
- Ricotta Cheese – Provides the creamy base for the stuffing.
- Spinach – Adds flavor, color, and nutrients to the filling.
- Parmesan & Mozzarella – For a rich, melty texture and extra cheesiness.
- Egg – Helps bind the filling together.
- Garlic & Italian Seasoning – Enhances the flavor without overpowering the dish.
- Marinara Sauce – A rich tomato sauce that brings everything together.
How to Make Spinach and Ricotta Stuffed Shells
This dish comes together quickly with just a few simple steps.
- Cook the Pasta – Boil the jumbo shells until al dente, then drain and set aside.
- Prepare the Filling – Mix ricotta, spinach, parmesan, egg, garlic, and seasonings until well combined.
- Stuff the Shells – Fill each pasta shell generously with the ricotta mixture.
- Assemble in the Baking Dish – Spread marinara sauce on the bottom, place stuffed shells on top, and cover with extra sauce and mozzarella.
- Bake Until Golden – Cover and bake at 375°F (190°C) for 25 minutes, then uncover and bake for another 10 minutes until bubbly.
- Serve & Enjoy – Let it cool slightly before serving with fresh basil and extra parmesan.
Each bite is rich, cheesy, and full of comforting flavors, making this a dish you’ll want to make again and again!
What to Serve with Stuffed Shells
Pairing this dish with the right sides makes for a well-rounded and satisfying meal.
| Side Dish | Why It Works |
|---|---|
| Garlic Bread | Crispy, buttery bread is perfect for scooping up extra sauce. |
| Caesar Salad | A fresh, crisp salad balances the richness of the shells. |
| Roasted Vegetables | Adds color and a slight crunch for texture contrast. |
| Minestrone Soup | A warm, light starter that complements the cheesy shells. |
| Bruschetta | A bright, tangy appetizer that enhances the meal. |
| Steamed Broccoli | A simple, healthy side that pairs well with pasta. |
Storage & Reheating Tips
This dish is perfect for leftovers and can be stored and reheated easily.
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How to Store Stuffed Shells
- Store in an airtight container in the fridge for up to 4 days.
- Freeze unbaked shells in a covered baking dish for up to 3 months.
How to Reheat Stuffed Shells
- Oven: Bake at 350°F (175°C) for 15-20 minutes until warmed through.
- Microwave: Heat in 30-second intervals until hot.
- Freezer to Oven: Bake frozen shells at 375°F (190°C) for 45-50 minutes.
Tips for the Best Stuffed Shells
- Don’t overcook the pasta—it should be al dente since it will continue cooking in the sauce.
- Squeeze excess moisture from the spinach to keep the filling from becoming watery.
- Use freshly grated cheese for the best texture and melt.
- Cover while baking to keep the shells from drying out, then uncover to let the cheese brown.
- Let the dish rest for a few minutes before serving so the flavors can settle.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes! Just thaw it completely and squeeze out excess water before mixing it into the ricotta.
2. What’s the best type of ricotta to use?
Full-fat ricotta provides the best texture and creaminess, but low-fat versions also work.
3. Can I add protein to the filling?
Absolutely! Cooked ground turkey, sausage, or shredded chicken make great additions.
4. Can I make this dish ahead of time?
Yes! Assemble it up to a day in advance, cover, and refrigerate. Bake when ready.
5. Can I use a different type of pasta?
If you can’t find jumbo shells, manicotti or cannelloni are great substitutes.
Spinach and Ricotta Stuffed Shells
Equipment
- Large pot For boiling the pasta shells
- Mixing Bowl For preparing the ricotta filling
- Baking Dish For assembling and baking the shells
Ingredients
- 12 pieces jumbo pasta shells cooked al dente
- 1 cup ricotta cheese for a creamy filling
- 1 cup fresh spinach chopped and drained
- 1/2 cup grated parmesan for extra cheesiness
- 1 cup shredded mozzarella for melting on top
- 1 large egg to bind the filling
- 2 cups marinara sauce for baking the shells
- 1 clove garlic minced, for flavor
- 1 teaspoon Italian seasoning for added flavor
Instructions
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta, chopped spinach, parmesan, garlic, Italian seasoning, and egg. Mix until smooth.
- Fill each cooked pasta shell with a generous amount of ricotta mixture.
- Spread half of the marinara sauce in the bottom of a baking dish and arrange the stuffed shells on top.
- Pour the remaining marinara sauce over the shells and sprinkle with shredded mozzarella.
- Cover and bake at 375°F (190°C) for 25 minutes. Uncover and bake for another 10 minutes until the cheese is golden and bubbly.
- Let cool slightly before serving. Garnish with fresh basil and extra parmesan if desired.
Notes
- For extra flavor, add red pepper flakes to the filling or sauce.
- Swap spinach for kale for a different twist.
- Double the recipe and freeze unbaked shells for a quick future meal.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!