Name: Spinach and Ricotta Stuffed Shells
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 12–15 jumbo pasta shells (about half of a 12-oz box); 2 cups whole-milk ricotta cheese; 1 cup shredded mozzarella cheese, divided; ½ cup grated Parmesan cheese; 1 large egg, lightly beaten; 2 cups fresh baby spinach, chopped (or thawed frozen spinach, well drained); 2 cloves garlic, minced; 2 cups marinara sauce; 1 tablespoon olive oil; Salt and freshly ground black pepper, to taste

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Spinach and Ricotta Stuffed Shells

I’ve always loved creamy, cheesy pasta bakes, and these spinach and ricotta stuffed shells deliver on every level. Tender jumbo pasta shells are filled with a luscious mixture of ricotta, mozzarella, and Parmesan, balanced by bright spinach and garlic, then smothered in marinara and baked until bubbling and golden.

Why You’ll Love This Recipe

I’m a sucker for comfort food that’s surprisingly light, and this dish hits that sweet spot. I can prep most of it ahead, assemble when I’m ready, and pop it in the oven—no last-minute scrambling. The combination of three cheeses makes every bite silky, while the spinach adds color and a dose of greens. Plus, it’s a crowd-pleaser: friends always ask for seconds, and it reheats beautifully for leftovers.

Ingredients

12–15 jumbo pasta shells (about half a 12-ounce box)
2 cups whole-milk ricotta cheese
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
1 large egg, lightly beaten
2 cups fresh baby spinach, chopped (or thawed frozen spinach, well drained)
2 cloves garlic, minced
2 cups marinara sauce
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the shells. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil, add the shells, and cook until just al dente (they’ll finish cooking in the oven). Drain and rinse under cold water to stop the cooking; set aside.
Sauté the spinach. In a skillet over medium heat, warm the olive oil. Add the garlic and cook until fragrant, about 30 seconds. Stir in the spinach and cook until wilted, 1–2 minutes. Season lightly with salt and pepper, then transfer to a bowl to cool slightly.
Make the filling. In a large bowl, combine the ricotta, ½ cup of mozzarella, the Parmesan, and the beaten egg. Add the cooled spinach and garlic, season with salt and pepper, and stir until smooth.
Assemble. Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish. Working gently, stuff each shell with about 2 tablespoons of the ricotta mixture and arrange them seam-side up in the dish.
Top and bake. Spoon the remaining marinara over the shells, then sprinkle with the remaining ½ cup mozzarella. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and lightly golden.

Servings and timing

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 4

Variations

Meaty twist: Brown 8 ounces of Italian sausage or ground turkey and mix it into the sauce for a heartier version.
Green boost: Stir in a handful of chopped kale or Swiss chard with the spinach for extra nutrients.
Cheesy upgrade: Swap half the ricotta for mascarpone or add a layer of provolone for an indulgent top.
Spicy kick: Mix a pinch of red pepper flakes into the filling or sprinkle on top before baking.

storage/reheating

I like to refrigerate the leftovers in an airtight container for up to 4 days. To reheat, nestle the shells back into a baking dish, add a splash of water or extra sauce, cover with foil, and bake at 350°F for 15–20 minutes until heated through. You can also microwave individual portions (covered) for 2–3 minutes.

FAQs

What’s the best way to prevent watery filling?

I always squeeze frozen spinach in a clean kitchen towel or paper towels until almost dry. Removing the excess moisture keeps the filling rich, not soupy.

Can I make these ahead and freeze?

Absolutely. I assemble the shells in a freezer-safe dish, cover tightly, and freeze. When I’m ready, I bake straight from frozen—just add an extra 10–15 minutes to the covered baking time.

Do I need to cook the shells fully before stuffing?

I cook them until just al dente—firm to the bite—because they’ll continue to soften in the oven. Overcooked shells can tear when you fill them.

Can I use a different sauce?

Yes! Alfredo or a roasted red pepper sauce makes a delicious alternative. Just be sure it’s generous enough to keep the shells moist.

How do I reheat without drying out the pasta?

I always cover the dish with foil and add a tablespoon or two of water or sauce before reheating to retain moisture.

Conclusion

I love how this recipe balances ease and elegance: it looks impressive on the table but is straightforward enough for a weeknight. The cheesy, spinach-peppered filling tucked into tender shells is pure comfort, and making it ahead means dinner practically cooks itself. I hope you enjoy these stuffed shells as much as I do