Spinach and Ricotta Stuffed Shells Recipe

These Spinach and Ricotta Stuffed Shells are one of my favorite comfort food dishes—cheesy, hearty, and packed with flavor. Jumbo pasta shells are filled with a creamy blend of ricotta and spinach, then baked in rich tomato sauce until bubbling and golden. It’s a satisfying vegetarian meal that always feels like a warm hug on a plate.

Why You’ll Love This Recipe

I love how this dish combines simple ingredients into something that feels special. The ricotta and spinach filling is creamy and light, while the tomato sauce brings just the right amount of tang. It’s perfect for prepping ahead of time, freezes well, and always gets rave reviews whether I’m making it for family, guests, or just myself.

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 well-drained

• Grated Parmesan cheese

• Shredded mozzarella cheese

• Egg

• Garlic, minced

• Italian seasoning

• Salt and pepper

• Marinara or tomato pasta sauce

• Fresh basil or parsley for garnish (optional)

Directions

1. I start by preheating the oven to 375°F (190°C) and cooking the pasta shells according to the package directions until al dente. Then I rinse them under cold water and set them aside.

2. In a large bowl, I mix the ricotta, spinach, egg, Parmesan, half of the mozzarella, garlic, Italian seasoning, salt, and pepper until well combined.

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

4. I carefully stuff each shell with the ricotta-spinach mixture and place them in the dish seam-side up.

5. Once all the shells are arranged, I spoon more marinara sauce over the top and sprinkle with the remaining mozzarella and extra Parmesan if I’m feeling generous.

6. I cover the dish with foil and bake for 25 minutes. Then I uncover and bake for another 10–15 minutes until the cheese is melted and bubbling.

7. I let it rest for a few minutes before garnishing with fresh basil or parsley.

Servings and timing

This recipe makes about 4 servings (around 16–18 stuffed shells). It takes roughly 20 minutes to prep and 35–40 minutes to bake, so I usually have it ready in just about an hour.

Variations

Sometimes I add a bit of ricotta to the tomato sauce or mix in sautéed onions and mushrooms for extra flavor. When I want a heartier dish, I stir in crumbled cooked sausage or ground turkey to the marinara. I’ve also used fresh spinach, quickly sautéed and drained, in place of frozen.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions for 1–2 minutes. This dish also freezes well—either before or after baking—just make sure it’s tightly wrapped.

FAQs

Can I use fresh spinach instead of frozen?

Yes, I sauté fresh spinach until wilted, then squeeze out as much liquid as possible before mixing it into the filling.

Can I make this dish ahead of time?

Absolutely. I assemble the stuffed shells up to a day in advance, cover them, and refrigerate. When I’m ready, I just bake as directed.

How do I keep the shells from tearing?

I cook them until just al dente, then rinse under cold water to stop the cooking and make them easier to handle.

Is it okay to freeze before baking?

Yes, I freeze the assembled, unbaked dish tightly covered. When I’m ready to bake, I add an extra 10–15 minutes to the bake time if cooking from frozen.

What type of ricotta works best?

I use full-fat ricotta for the creamiest texture. If it’s a bit watery, I let it drain in a fine mesh strainer before using it.

Conclusion

These Spinach and Ricotta Stuffed Shells are a comforting classic I keep coming back to. They’re cozy, satisfying, and surprisingly easy to make. Whether I’m feeding my family, meal prepping, or looking for a meatless dinner that doesn’t skimp on flavor, this recipe always delivers.