Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells are a classic Italian-inspired comfort dish featuring tender pasta shells filled with a creamy, savory blend of ricotta, spinach, and cheese. Baked in rich marinara sauce and topped with melted mozzarella, this meatless pasta bake is both hearty and wholesome—ideal for family dinners, entertaining guests, or meal prepping for the week.

Why You’ll Love This Recipe

This recipe combines simple ingredients into a dish that’s rich, flavorful, and satisfying. The creamy ricotta and spinach filling is balanced by the tangy marinara sauce, and the golden, bubbling cheese on top adds irresistible texture. It’s an excellent vegetarian option that doesn’t compromise on heartiness, and it can be prepped ahead or frozen for convenience. Whether you’re feeding a family or planning a comforting dinner, this dish is sure to please.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Jumbo pasta shells
• Olive oil
• Fresh spinach (or thawed frozen spinach)
• Ricotta cheese
• Grated Parmesan cheese
• Shredded mozzarella cheese
• Egg
• Marinara sauce
• Garlic powder
• Salt and pepper
• Fresh basil or oregano (for garnish)

Directions

1. Preheat oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse with cold water to stop the cooking.
3. In a skillet over medium heat, heat olive oil and sauté the fresh spinach until wilted. If using frozen spinach, ensure it is thawed and thoroughly drained. Let cool slightly.
4. In a large bowl, mix together ricotta, Parmesan, 1 cup mozzarella, egg, cooked spinach, garlic powder, salt, and pepper until smooth and combined.
5. Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish.
6. Fill each cooked pasta shell with the ricotta-spinach mixture and place them in the dish.
7. Spoon the remaining marinara sauce over the stuffed shells and top with extra mozzarella cheese.
8. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
9. Garnish with fresh basil or oregano before serving. Serve hot.

Servings and timing

• Prep Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes
• Servings: 5 servings (4 shells per serving)
• Calories per serving: 320 kcal

Variations

• Add Protein: Mix cooked ground beef, turkey, or Italian sausage into the marinara for a heartier version.
• Use Cottage Cheese: Substitute ricotta with cottage cheese for a lighter filling.
• Add Herbs: Mix in chopped fresh basil, parsley, or oregano into the filling for added depth.
• Vegan Version: Use dairy-free ricotta, vegan cheese, and egg substitutes to make it plant-based.
• Make It Spicy: Add a pinch of red pepper flakes to the sauce or filling for a mild kick.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat in a 350°F (175°C) oven covered with foil for 15–20 minutes, or microwave in intervals until heated through.
• Freezing: Stuffed shells can be assembled ahead and frozen before baking. Wrap tightly and freeze for up to 2 months. Bake from frozen at 375°F for 45–50 minutes, covered, then uncover to finish.

FAQs

Can I use frozen spinach instead of fresh?

Yes, just ensure it is fully thawed and drained to avoid excess moisture in the filling.

Can I prepare stuffed shells ahead of time?

Absolutely. Assemble the dish a day in advance and refrigerate. Bake just before serving.

What kind of marinara sauce works best?

Use a high-quality jarred or homemade marinara with rich tomato flavor. Avoid sauces with added sugar or heavy seasoning unless preferred.

How do I keep the shells from tearing while filling?

Cook them until just al dente and rinse with cold water immediately to stop cooking and prevent sticking.

Can I use another type of pasta?

Jumbo shells are ideal, but manicotti or cannelloni can be used as alternatives with similar filling.

How do I make this gluten-free?

Use gluten-free jumbo pasta shells and ensure all other ingredients, including the marinara, are gluten-free.

Is there a way to make the dish lighter?

Use part-skim ricotta, reduced-fat mozzarella, and a lighter marinara sauce for a lower-calorie version.

Can I double this recipe?

Yes, double all ingredients and use two baking dishes. It’s perfect for feeding a crowd or meal prepping.

Should I cover the dish while baking?

Yes, cover with foil to keep moisture in for the first 25 minutes, then uncover to allow the cheese to brown.

What sides pair well with stuffed shells?

Serve with garlic bread, Caesar salad, or roasted vegetables for a complete meal.

Conclusion

Spinach and Ricotta Stuffed Shells are a classic, comforting meal that brings together creamy cheese, vibrant greens, and rich tomato sauce in every bite. Easy to prepare, make-ahead friendly, and endlessly customizable, this dish is a reliable favorite for family dinners, vegetarian guests, or cozy nights at home. It’s a timeless recipe that never goes out of style.

Spinach and Ricotta Stuffed Shells

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Tender jumbo pasta shells stuffed with a creamy ricotta and spinach filling, baked in marinara sauce, and topped with melted mozzarella for a comforting Italian-inspired dish.

• Author: Mari
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 5 servings (4 shells each) 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 20 jumbo pasta shells
• 1 tablespoon olive oil
• 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
• 1 ½ cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese (plus extra for topping)
• 1 egg
• 2 cups marinara sauce
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil or oregano, for garnish

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Instructions

1. Preheat oven to 375°F (190°C).
2. Cook jumbo shells according to package directions until al dente. Drain and rinse with cold water.
3. In a skillet, heat olive oil over medium heat. Add spinach and sauté until wilted (or use thawed frozen spinach). Let cool slightly.
4. In a bowl, combine ricotta, Parmesan, mozzarella, egg, sautéed spinach, garlic powder, salt, and pepper. Mix well.
5. Spread 1 cup marinara sauce on the bottom of a baking dish.
6. Fill each pasta shell with the ricotta-spinach mixture and arrange in the dish.
7. Spoon remaining marinara over shells and top with extra mozzarella.
8. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
9. Garnish with fresh basil or oregano before serving.

Notes

• Make ahead by assembling and refrigerating up to 24 hours before baking.
• Add red pepper flakes to the filling for a spicy kick.
• Substitute part of the ricotta with cottage cheese for a lighter version.
• Pairs well with garlic bread and a fresh green salad.

Nutrition

• Serving Size: 4 stuffed shells
• Calories: 320 kcal
• Sugar: 5g
• Sodium: 620mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 70mg