Name: Spinach and Ricotta Stuffed Shells Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 jumbo pasta shells; 2 cups ricotta cheese; 1/2 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 large egg; 2 cups fresh spinach, roughly chopped; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; Salt to taste; Freshly ground black pepper to taste; 1 tablespoon olive oil; 2 cups marinara sauce; 1/2 cup shredded mozzarella cheese (for topping); Fresh basil leaves for garnish (optional)

Jump to Recipe· 4.6 from 16 reviews

There’s something incredibly comforting about a warm dish of pasta, and this Spinach and Ricotta Stuffed Shells Recipe hits all the right notes. I first made it on a chilly Sunday afternoon when I wanted something hearty but still veggie-packed. The creamy ricotta combined with fresh spinach creates this luscious filling that feels indulgent yet light, perfect for a family dinner or a cozy meal for one.

If you’re someone who loves make-ahead meals or simply enjoys a crowd-pleaser, you’ll love how this recipe fits the bill. It’s got that satisfying homemade touch but without complicated steps—and the leftovers? Even better the next day. Seriously, once you try this Spinach and Ricotta Stuffed Shells Recipe, it’s going to become a go-to in your rotation.

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Why This Recipe Works

Perfect Creamy Filling: The ricotta and cheeses blend for a smooth, rich texture that complements the tender pasta shells beautifully.
Fresh and Flavorful Spinach: Whether fresh or frozen, spinach adds a vibrant color and subtle earthiness that balances the richness.
Simple but Impressive: This recipe looks fancy on the table but comes together quickly, making it ideal for weeknights or special occasions.
Make-Ahead Friendly: You can prepare it in advance, freeze or refrigerate, then bake when you’re ready, saving you time and stress.

A white round pan filled with large pasta shells arranged in a circular pattern, each shell stuffed with a creamy mixture of green spinach and white cheese, placed on a thick layer of red tomato sauce spread evenly at the bottom. The sauce has a slightly chunky texture, and the pasta shells have a ridged surface. The dish is sprinkled with grated cheese on top, adding a light textured dusting. The whole pan is set on a white marbled surface with a hint of a dark blue cloth in the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

To nail this Spinach and Ricotta Stuffed Shells Recipe, the ingredients all play a distinct role, coming together for creamy, cheesy perfection with a fresh green boost. Let me share a bit about what makes each one shine—and how to pick the best quality when shopping.

Jumbo pasta shells: These big shells are perfect for stuffing, and cooking them al dente keeps them from getting mushy after baking.
Ricotta cheese: The heart of our filling; full-fat ricotta gives the creamiest texture, but part-skim works if you want it lighter.
Mozzarella cheese: Melts beautifully and adds that classic stretchy cheesiness you want on top and inside.
Parmesan cheese: Brings a sharp, nutty flavor that lifts the whole dish.
Egg: Helps bind the filling so it doesn’t lose shape when stuffed and baked.
Spinach: Fresh is best, but frozen works just fine; just squeeze out as much water as possible to avoid sogginess.
Garlic: Adds aroma and depth; sauté it lightly so it’s fragrant but not bitter.
Marinara sauce: A simple, rich tomato sauce that wraps everything in cozy, tangy flavor.
Olive oil: For sautéing garlic and spinach gently without overpowering their flavors.
Italian seasoning: Brings herbs like oregano and basil into the mix, grounding the flavors in a classic Italian profile.
Salt & black pepper: Essential for seasoning and balancing all the richness.
Fresh basil leaves (optional): A bright, fresh garnish that makes the dish pop visually and aromatically.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Spinach and Ricotta Stuffed Shells Recipe is. Over time, I’ve added my own little twists, and I encourage you to make it truly your own—after all, that’s where the fun comes in!

Variation: I sometimes sauté mushrooms with the spinach for an earthier flavor and a meaty texture that’s surprisingly satisfying.
Make It Vegan: Swap ricotta and cheeses for plant-based versions or tofu ricotta—seasoned well—to keep it creamy and delicious.
Spicy Kick: Adding a pinch of red pepper flakes to the marinara or filling gives it a subtle heat that wakes up the dish beautifully.
Herbal Boost: Fresh herbs like parsley or chives stirred into the ricotta add freshness and a pop of color.

Step-by-Step: How I Make Spinach and Ricotta Stuffed Shells Recipe

Step 1: Cook the shells just right

Bring a large pot of salted water to a boil and cook your jumbo pasta shells until just al dente—usually 8 to 10 minutes. You want them tender but still firm enough to hold the filling without falling apart. Drain carefully and rinse with cold water to stop the cooking. I like to lay them flat on a lightly oiled baking sheet to prevent sticking while I finish the filling.

Step 2: Whip up the ricotta filling

In a big mixing bowl, stir together ricotta, half the mozzarella, Parmesan, and the egg until it’s nice and smooth. Meanwhile, heat olive oil in a skillet over medium heat, then toss in your minced garlic. Cook for just about 30 seconds until it smells heavenly, then add chopped spinach. Cook just until wilted—don’t overdo it so it stays bright and flavorful. Mix the spinach into your cheese blend, adding Italian seasoning, salt, and pepper to taste.

Step 3: Stuff those shells!

Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce evenly in a 9×13-inch baking dish—this keeps the shells from sticking and adds moisture. Using a spoon or your fingers, gently fill each shell with about 2 tablespoons of the ricotta-spinach mixture. Line them up open-side up in the dish, then cover everything with the remaining sauce. Don’t overload the shells or the filling will spill during baking!

Step 4: Bake to perfection

Cover the baking dish with foil and pop it into the oven for 20 minutes. Then take off the foil and bake for another 10 minutes to let the cheese on top get golden and bubbly. When you pull it out, let it rest for a few minutes—that’s key for the flavors to marry and the filling to set up nicely.

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Pro Tips for Making Spinach and Ricotta Stuffed Shells Recipe

Don’t Overcook the Pasta: Al dente shells hold the filling best and avoid mushiness after baking.
Squeeze Moisture from Spinach: Especially if using frozen, wringing out water prevents soggy filling.
Use Fresh Garlic: Fresh minced garlic elevates the flavor far beyond pre-minced or powder.
Let It Rest Before Serving: Giving the baked shells a few minutes to set helps keep them intact when serving.

How to Serve Spinach and Ricotta Stuffed Shells Recipe

Spinach and Ricotta Stuffed Shells Recipe - Recipe Image

Garnishes

Personally, I love to sprinkle a little extra freshly grated Parmesan and scatter torn fresh basil leaves on top right before serving. It adds a fresh aroma and a hint of herbal brightness that just makes the dish feel so inviting. Sometimes a drizzle of good quality olive oil finishes it off beautifully as well.

Side Dishes

To round out the meal, I usually serve a crisp green salad with lemon vinaigrette or some roasted vegetables like asparagus or Brussels sprouts. Garlic bread or warm crusty bread is also a natural partner to scoop up extra sauce—because there will be sauce, trust me!

Creative Ways to Present

For special occasions, I’ve layered the stuffed shells in smaller individual gratin dishes, which makes for a charming, personal-sized portion—perfect for dinner parties or intimate meals. You can also add a colorful sprinkle of chopped sun-dried tomatoes or swirl some pesto on top for an elegant touch.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the refrigerator, and they keep really well for up to 3 days. When you want to reheat, cover with foil to prevent drying out, and heat gently in the oven or microwave until warmed through.

Freezing

Freezing is a game-changer here. I like to assemble the shells in the baking dish but hold off on baking. Cover tightly with plastic wrap and foil, then freeze for up to 2 months. When hungry, thaw overnight in the fridge and bake as directed. It honestly tastes just as fresh.

Reheating

To keep that cheesy texture and avoid drying out, I reheat leftover or thawed stuffed shells in the oven at 350°F (175°C), covered with foil, for about 15-20 minutes. If time’s tight, microwave covered on medium power works too, but the oven always delivers better texture.

FAQs

Can I use frozen spinach in this Spinach and Ricotta Stuffed Shells Recipe?

Absolutely! Frozen spinach works just fine—just be sure to thaw it completely and squeeze out as much moisture as possible to avoid a watery filling.
What kind of ricotta cheese should I use?

I recommend full-fat ricotta for the richest, creamiest filling, but if you prefer a lighter dish, part-skim is a good alternative without sacrificing too much flavor.
Can I prepare this recipe ahead of time?

Yes! You can assemble the stuffed shells, cover the dish tightly, and refrigerate for up to 24 hours before baking. You can also freeze them unbaked for up to 2 months, then bake when ready.
How do I prevent the shells from sticking together?

After cooking, rinse the shells under cold water and toss them lightly with a little olive oil before stuffing and arranging in the baking dish. This helps keep them separate and easy to fill.
Can I add other vegetables to the filling?

Definitely! Sautéed mushrooms, diced bell peppers, or sun-dried tomatoes all make delicious additions, giving you a chance to make this Spinach and Ricotta Stuffed Shells Recipe your own.

Final Thoughts

This Spinach and Ricotta Stuffed Shells Recipe holds a special place in my kitchen because it feels like a hug on a plate—comforting, cheesy, with just the right touch of freshness. It’s straightforward enough for a weeknight but impressive enough to serve guests, and the flexibility means every time you make it, you can tweak it to suit your mood. Give it a try and see how easily it wins over your taste buds and your dinner crowd!