Name: Spinach Ricotta Stuffed Shells
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-Inspired
Ingredients: 12 jumbo pasta shells; 1½ cups ricotta cheese; 1 cup shredded mozzarella (plus extra for topping); ½ cup grated Parmesan cheese; 1 large egg; 1 cup fresh spinach, chopped (or ½ cup thawed frozen spinach); 2 cloves garlic, minced; 2 cups marinara sauce; ¼ teaspoon nutmeg (optional); 1 tablespoon olive oil; Salt and pepper to taste; Fresh basil or parsley for garnish

There’s just something so comforting about baked pasta, especially when it’s filled with creamy cheese and nestled in rich marinara sauce. This Spinach Ricotta Stuffed Shells recipe brings all the cozy, homemade vibes without requiring hours in the kitchen. It’s the kind of dish that looks impressive enough for guests but is simple enough to pull together on a busy weeknight. That combination of creamy ricotta, melted mozzarella, and sautéed spinach tucked into perfectly cooked pasta shells is irresistibly good—and yes, it’s totally beginner-friendly.

The first time I made these stuffed shells, it was on a chilly weekend when all I wanted was something warm and hearty but without meat. I had some leftover ricotta and a bag of spinach that needed using, and suddenly, this recipe was born. Now it’s in regular rotation at our house. Everyone—from picky eaters to veggie lovers—devours these shells. And what’s even better? You can prep them ahead of time or freeze a batch for later.

Whether you’re cooking for a crowd, meal prepping for the week, or just craving some baked cheesy goodness, this recipe checks all the boxes. It’s rich, flavorful, and comes together with just a handful of simple ingredients. Plus, it has that wonderful balance of creamy and tangy, soft and just slightly crispy around the edges where the cheese browns in the oven. Truly, it’s the kind of comfort food that hits all the right notes.

Why You’ll Love This Spinach Ricotta Stuffed Shells Recipe

There are plenty of reasons to fall in love with these spinach ricotta stuffed shells. Here are just a few that’ll have you bookmarking this one for later:

It’s incredibly easy to make. With just a few simple steps—boil, mix, fill, and bake—you’ll have a wholesome, satisfying meal on the table in under an hour. There’s no fancy equipment needed, and even beginner cooks can pull it off with confidence.

It’s family-friendly. These shells are mild, cheesy, and soft, making them ideal for kids and adults alike. The spinach is hidden in all that creamy goodness, which means even little ones who claim they “don’t like greens” are likely to enjoy it.

It’s packed with flavor and texture. The ricotta filling is creamy and rich, the spinach adds freshness, and the tomato sauce brings just the right amount of acidity to balance the dish. And don’t forget the bubbling mozzarella on top—that’s what dreams are made of.

It’s a perfect make-ahead or freezer meal. Whether you’re meal prepping for a busy week or stocking up your freezer, these shells are the ultimate back-pocket dinner.

It’s vegetarian and versatile. You won’t miss the meat, but if you want to add it, the recipe is super adaptable. From protein add-ins to herb swaps, there’s so much room to make this dish your own.

Health Benefits

While this dish feels indulgent and comforting, it also brings several nutritional benefits to the table—especially when you consider the balance of ingredients.

Spinach is a powerhouse of nutrients. It’s rich in iron, vitamin K, folate, and antioxidants. Sautéing it with garlic not only boosts flavor but also makes it more digestible and easier for your body to absorb all those nutrients.

Ricotta cheese adds creaminess and protein. It’s a good source of calcium and provides a smooth texture that pairs perfectly with the hearty pasta shells.

Tomato sauce is packed with lycopene, a potent antioxidant that’s been linked to heart health and cancer prevention. Plus, it adds depth of flavor without relying on added fats.

Mozzarella and Parmesan offer protein and calcium too, along with that delicious gooey, cheesy top that makes this dish so satisfying.

When enjoyed as part of a balanced diet, these spinach ricotta stuffed shells can be a wholesome, feel-good dinner that nourishes your body as much as it delights your taste buds.

Preparation Time, Servings, and Nutritional Information

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: Serves 4–5 people

Nutrition Per Serving (based on 5 servings):
Calories: 465 kcal
Protein: 27g
Carbohydrates: 29g
Fat: 27g

Ingredients List

To make this deliciously cheesy and satisfying dish, you’ll need the following:

12 jumbo pasta shells – Cooked to al dente to hold the filling without falling apart.
1½ cups ricotta cheese – Use full-fat ricotta for the creamiest texture.
1 cup shredded mozzarella – Adds gooey, melty goodness throughout.
½ cup grated Parmesan – Brings saltiness and a little sharpness to balance the richness.
1 large egg – Helps bind the filling together.
1 cup fresh spinach, chopped – Or use ½ cup thawed frozen spinach, drained well.
2 cloves garlic, minced – Adds depth and savoriness.
2 cups marinara sauce – Go for your favorite store-bought or homemade version.
¼ teaspoon nutmeg (optional) – A classic pairing with ricotta for a warm, subtle note.
1 tablespoon olive oil – For sautéing the garlic and spinach.
Salt and pepper to taste – Adjust to your preference.
Fresh basil or parsley for garnish – Adds color and a burst of freshness.

Step-By-Step Cooking Instructions

Here’s how to bring these stuffed shells together in a few easy steps:

1. Cook the Pasta Shells

Start by preheating your oven to 375°F (190°C).
Bring a large pot of salted water to a boil.
Add the jumbo pasta shells and cook until just al dente (check the package instructions for timing).
Drain and rinse under cool water to stop the cooking process. Set aside on a tray so they don’t stick together.

2. Sauté the Spinach and Garlic

In a skillet over medium heat, warm the olive oil.
Add the minced garlic and sauté for 30 seconds until fragrant.
Stir in the chopped fresh spinach and cook for 2–3 minutes until wilted.
If using frozen spinach, cook until heated through and make sure it’s fully drained.
Season with a pinch of salt and pepper, then remove from heat.

3. Mix the Filling

In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, and nutmeg if using.
Add the sautéed spinach and garlic mixture.
Stir until everything is well combined. Taste and adjust seasoning with a little more salt or pepper if needed.

4. Assemble the Dish

In a 9×13-inch baking dish, spread about 1 cup of marinara sauce evenly across the bottom.
Using a spoon (or a small cookie scoop for ease), stuff each shell with the ricotta-spinach filling.
Arrange the shells seam-side up in the baking dish, nestled closely together.
Pour the remaining marinara sauce over the stuffed shells.
Sprinkle a generous handful of shredded mozzarella on top.

5. Bake

Cover the dish with foil and bake in the preheated oven for 25 minutes.
Then, remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
Let the shells rest for 5 minutes before serving.

How to Serve

Once baked, serve these stuffed shells warm and garnished with chopped basil or parsley. Here are a few ways to enjoy them:

Serve them as the main dish alongside a simple green salad.
Pair with crusty bread to soak up all that extra sauce.
Plate individually with a few shells per person, topped with extra marinara if desired.

Pairing Suggestions

To round out your meal, consider these delicious pairings:

Side Dishes: A crisp arugula salad with lemon vinaigrette, roasted broccoli, or garlic green beans.
Starch Sides: Garlic breadsticks, focaccia, or even herbed couscous.
Drinks: Sparkling water with lemon, fresh mint iced tea, or a citrusy mocktail like blood orange spritz.

Storage, Freezing & Reheating Instructions

This recipe is ideal for leftovers and meal prepping. Here’s how to store and reheat it properly:

In the fridge:

Let the shells cool completely.
Store in an airtight container for up to 4 days.

In the freezer:

Arrange cooked and cooled shells on a baking sheet and freeze until solid.
Transfer to a freezer-safe container or bag and keep for up to 3 months.
To freeze before baking, assemble the dish, cover tightly, and freeze.

Reheating instructions:

From the fridge: Reheat in a 350°F oven for 20 minutes or until warmed through.
From frozen: Thaw overnight in the fridge, then bake covered at 350°F for 25–30 minutes.

Common Mistakes to Avoid

Avoid these common missteps for best results:

Overcooking the pasta: Shells that are too soft can tear easily. Stick to al dente.
Skipping the spinach draining: Too much moisture makes the filling watery.
Overfilling the shells: It’s tempting, but too much filling can cause them to burst.
Dry baking dish: Always add a layer of sauce at the bottom to keep shells moist and prevent sticking.
Not letting it rest: Give the dish a few minutes after baking so the cheese sets slightly before serving.

Pro Tips

Use a piping bag or resealable bag with the tip cut off to fill the shells—it makes it cleaner and quicker.
Toast the Parmesan slightly before mixing it in for deeper flavor.
Layer in some chopped fresh herbs like basil or parsley directly into the filling.
Try adding lemon zest to the ricotta mixture for a touch of brightness.
Double the batch and freeze one for an easy weeknight dinner later.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?
Yes, you can assemble the dish up to a day in advance and refrigerate until ready to bake. Add 5–10 extra minutes to the baking time if starting cold.

Can I use frozen spinach?
Absolutely. Just make sure to thaw it completely and squeeze out as much water as possible before adding it to the filling.

Can I add meat to this recipe?
Definitely. Cooked ground chicken, turkey, or beef can be mixed into the marinara sauce or the ricotta filling.

Is there a substitute for ricotta cheese?
Yes, cottage cheese or mascarpone can work as alternatives. They’ll slightly change the texture but still taste great.

Are these shells gluten-free?
They can be! Just use certified gluten-free jumbo pasta shells, and ensure your marinara sauce is gluten-free.

Can I freeze this dish unbaked?
Yes, assemble everything in a freezer-safe baking dish, wrap tightly, and freeze. Thaw before baking for best results.

What can I do with leftover filling?
Use it to stuff zucchini boats, layer in lasagna, or spread onto toasted bread as a cheesy dip.

Can I use a different kind of cheese?
Of course. Fontina, provolone, or even a bit of goat cheese adds variety to the flavor profile.

Why did my shells dry out in the oven?
This usually happens if there’s not enough sauce. Always add sauce on top and around the shells before baking.

How do I keep the shells from sticking together after boiling?
Rinse them in cold water and lay them out separately on a tray or parchment paper while you prep the filling.

Conclusion & Call to Action

There’s a reason these Spinach Ricotta Stuffed Shells have become a go-to comfort meal in so many kitchens—including mine. They’re creamy, flavorful, and totally satisfying, yet surprisingly easy to make. Whether you’re serving them up for Sunday dinner, feeding a crowd, or freezing a batch for later, this recipe delivers every time.

So, what are you waiting for? Grab your ingredients, preheat the oven, and get cooking. When you try this recipe, I’d love to hear how it turned out. Leave a comment below or tag me on social media with your stuffed shell creations—I can’t wait to see them!