This recipe delivers everything you want in a baked pasta dish — creamy filling, savory sauce, and melted cheese. It’s a great vegetarian option that doesn’t compromise on flavor. The shells are easy to make ahead and freeze, making them an excellent choice for meal prep or entertaining. Plus, it’s kid-friendly and a fun way to sneak in some greens.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Jumbo pasta shells
Ricotta cheese
Frozen spinach (thawed and well-drained)
Mozzarella cheese (shredded)
Parmesan cheese (grated)
Egg
Garlic (minced)
Italian seasoning
Salt
Black pepper
Marinara sauce
Fresh basil or parsley (optional, for garnish)
Directions
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
In a large bowl, combine ricotta cheese, thawed and drained spinach, half of the mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
Spread a layer of marinara sauce on the bottom of a baking dish.
Fill each cooked shell with the spinach and ricotta mixture and place them in the dish on top of the sauce.
Pour the remaining marinara sauce over the shells and top with the remaining mozzarella cheese.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Let cool slightly, garnish with fresh basil or parsley, and serve.
Servings and timing
This recipe makes about 4 to 6 servings. Prep time: 20 minutes Cook time: 35 minutes Total time: 55 minutes
Variations
Add cooked, crumbled Italian sausage or ground beef to the marinara sauce for a meatier version.
Use fresh spinach instead of frozen—just sauté it first and let it cool before mixing.
Swap the ricotta for cottage cheese if you prefer a slightly different texture.
Mix in chopped mushrooms or zucchini with the filling for added vegetables.
Add red pepper flakes to the cheese mixture for a spicy kick.
Try a different sauce like Alfredo or a creamy tomato blend for a twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a baking dish, cover with foil, and bake at 350°F (175°C) for about 15–20 minutes, or microwave individual portions until heated through. To freeze, assemble the shells in a freezer-safe dish without baking. Cover tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
FAQs
How do I prevent the shells from tearing while stuffing?
Cook them until just al dente and handle them gently when draining and stuffing. Rinsing them with cold water helps prevent sticking and tearing.
Can I make these shells ahead of time?
Yes, you can assemble them a day in advance and store them in the fridge until ready to bake.
Is fresh spinach better than frozen?
Both work well, but frozen spinach is more convenient and has already been cooked down. Just make sure to squeeze out all excess water.
Can I freeze stuffed shells after baking?
Yes, but they may be a bit softer when reheated. For best texture, freeze before baking.
What kind of marinara sauce should I use?
Use your favorite jarred or homemade marinara sauce. A classic garlic and basil version pairs perfectly.
Can I use gluten-free pasta shells?
Absolutely. Just follow the cooking instructions on the package and handle with care, as gluten-free pasta can be more delicate.
What can I substitute for ricotta cheese?
Cottage cheese or a mixture of cream cheese and Parmesan can be used as substitutes.
How do I make this dish more filling?
Add protein like shredded chicken, ground turkey, or beans to the filling or sauce.
Can I make this dish vegan?
Yes, use vegan ricotta and mozzarella alternatives and ensure your pasta and sauce are plant-based.
What side dishes go well with stuffed shells?
Serve with garlic bread, a simple green salad, or roasted vegetables for a complete meal.
Conclusion
Spinach and Ricotta Stuffed Shells are a comforting, cheesy, and satisfying meal that’s easy to make and loved by all ages. Whether you’re hosting dinner or prepping meals for the week, this dish delivers on flavor and convenience. Try it once, and it’s sure to become a go-to recipe in your kitchen.
Spinach and Ricotta Stuffed Shells are a comforting Italian-inspired baked pasta dish filled with creamy ricotta, spinach, and cheese, topped with marinara and mozzarella for a hearty vegetarian meal.
Author:Catherine
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:4 to 6 servings
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
20–24 jumbo pasta shells
15 oz ricotta cheese
10 oz frozen spinach, thawed and well-drained
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
3 cups marinara sauce
Fresh basil or parsley, optional for garnish
Instructions
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse with cold water to prevent sticking.
In a large bowl, mix ricotta cheese, spinach, 1 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until well combined.
Spread 1 cup of marinara sauce on the bottom of a baking dish.
Fill each shell with the spinach and ricotta mixture and place them in the baking dish over the sauce.
Pour the remaining marinara sauce over the stuffed shells and top with the remaining 1 cup of mozzarella cheese.
Cover the dish with foil and bake for 25 minutes.
Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Let cool slightly, garnish with fresh basil or parsley if desired, and serve.
Notes
Make ahead by assembling the dish and refrigerating up to 1 day before baking.To freeze, assemble without baking and freeze for up to 3 months.Use fresh spinach by sautéing and draining before mixing.Substitute ricotta with cottage cheese or a mix of cream cheese and Parmesan.Add red pepper flakes to the filling for a spicy variation.
