Spinach and Ricotta Stuffed Shells are the ultimate comfort food – warm, cheesy, and packed with flavor. These jumbo pasta shells are filled with a rich, creamy mixture of ricotta cheese and sautéed spinach, nestled in a bed of marinara sauce, and topped with bubbling mozzarella cheese. Every bite is pure indulgence.

I first made this recipe on a chilly Saturday evening when I wanted something cozy but still felt easy enough for a lazy day. From the first forkful, it was an instant hit. Since then, it’s become a go-to dinner in our house – especially when we’re craving something satisfying but don’t want to fuss too much in the kitchen.

What I love most is how approachable this recipe is. Even if you’re new to cooking, these stuffed shells are foolproof. They’re also freezer-friendly, which means you can make a double batch and save some for another night. It’s one of those feel-good meals you’ll find yourself coming back to again and again – whether it’s for a weeknight dinner, a small gathering, or just a cozy night in with family.

Why You’ll Love This Recipe

If you’re someone who loves cozy, homemade meals that don’t demand too much time or effort, this one’s for you. Spinach and Ricotta Stuffed Shells have a little magic to them — they feel fancy enough for a special night, but they’re so easy, you can whip them up on a busy weeknight, too. Here’s what makes them so special:

Creamy, Comforting Texture

Let’s be honest — the best part about stuffed shells is the texture. Each bite delivers creamy ricotta blended with just-wilted spinach, tucked into tender pasta shells, all smothered in tangy marinara and bubbling mozzarella. It’s rich without being heavy and melts in your mouth in the most satisfying way. Perfect for when you need a little edible comfort.

Simple, Accessible Ingredients

No specialty ingredients here — just a handful of everyday staples that you likely already have. Fresh spinach, garlic, cheeses, and pasta shells make up the heart of the recipe. Marinara adds that deep, saucy flavor, and a few pantry spices bring it all together.

Perfect for Beginners

This recipe was one of the first I ever baked from scratch — no fancy tools, no complicated instructions. If you can boil pasta and mix a filling, you’re already halfway there. It’s incredibly forgiving and almost impossible to mess up.

Easy to Customize

Want to make it heartier? Stir in ground turkey or sausage. Prefer it vegetarian with a twist? Add mushrooms or artichokes. You can even switch up the cheeses for something sharper or nuttier — fontina, gouda, or even goat cheese work wonderfully.

Ingredients

Let’s take a look at what you’ll need — with a quick note on what each ingredient brings to the table:

• 20 jumbo pasta shells – The perfect size to hold all that delicious filling

• 1 tablespoon olive oil – For sautéing the garlic and spinach

• 2 cups chopped fresh spinach – Adds freshness, flavor, and a little boost of nutrition

• 1 clove garlic, minced – Aromatic and flavorful, it sets the tone for the dish

• 1½ cups ricotta cheese – Smooth, creamy, and rich without being overpowering

• ½ cup Parmesan cheese – Adds a sharp, nutty contrast to the ricotta

• 1 egg – Binds the filling and helps it set nicely

• 1 teaspoon dried basil – Brings a lovely Italian herb flavor

• ½ teaspoon salt, ¼ teaspoon black pepper – Essential for seasoning everything just right

• 1½ cups marinara sauce – Rich, tomatoey base to nestle the shells in

• 1 cup shredded mozzarella cheese – The gooey, golden finishing touch

• Optional: fresh basil or parsley – For a little freshness and a pop of color at the end

How to Make Spinach and Ricotta Stuffed Shells

This recipe is as easy as it is impressive. Here’s how it all comes together:

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C).

2. Boil the shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until just al dente — they’ll continue to cook in the oven. Drain and let them cool slightly.

3. Sauté the spinach and garlic: In a skillet, heat olive oil over medium heat. Add minced garlic and cook for about 30 seconds. Add the chopped spinach and cook for 2–3 minutes until wilted. Remove from heat and let cool.

4. Make the filling: In a large mixing bowl, combine ricotta, Parmesan, egg, dried basil, salt, pepper, and the cooled spinach mixture. Stir until everything is well blended.

5. Prepare the baking dish: Spread half of the marinara sauce across the bottom of a 9×13-inch baking dish.

6. Stuff the shells: Use a spoon (or a piping bag if you’re feeling fancy) to fill each shell with the ricotta-spinach mixture.

7. Assemble the dish: Place the stuffed shells in the baking dish in a single layer. Pour the remaining marinara sauce evenly over the top, then sprinkle with shredded mozzarella.

8. Bake it covered: Cover the dish with foil and bake for 25 minutes.

9. Finish uncovered: Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.

10. Let it rest: Allow the shells to rest for 5 minutes before serving. Garnish with chopped basil or parsley if desired.

This recipe makes 4 generous servings — or 6 if you’re serving it with sides.

What to Serve with This Recipe

These stuffed shells are satisfying on their own, but if you’re building a full meal, here are a few tasty pairings:

Side Ideas

• Garlic bread or focaccia – Perfect for soaking up any extra sauce

• Caesar salad – Crisp and refreshing with a punchy dressing

• Roasted vegetables – Try broccoli, zucchini, or bell peppers for color and variety

Drinks & Dessert

• Red wine – A light Italian red like Chianti or Barbera complements the dish beautifully

• Sparkling water with lemon – Refreshing and palate-cleansing

• Tiramisu or vanilla gelato – Because you always deserve dessert

Variations and Substitutions

One of the best things about Spinach and Ricotta Stuffed Shells is how incredibly versatile they are. Whether you’re accommodating dietary needs or simply mixing things up, here are a few easy variations to keep this recipe feeling fresh and exciting:

Vegetarian Protein Boost

Want to make it more filling without adding meat? Stir in crumbled tofu or mashed chickpeas to the ricotta mixture. They add a satisfying texture and boost the protein while keeping it totally meat-free.

Meaty Option

For a heartier version, mix in cooked ground beef, Italian sausage, or shredded rotisserie chicken. You can also layer the meat beneath the shells for an extra surprise in every bite.

Gluten-Free

Simply swap in gluten-free jumbo pasta shells — many stores carry them now — or go a step further and use thin slices of zucchini as a shell substitute for a veggie-forward twist.

Dairy-Free

There are some fantastic vegan cheeses out there! Use dairy-free ricotta (like almond or cashew-based), skip the egg, and sprinkle with your favorite plant-based mozzarella alternative. The result is still cozy, creamy, and 100% comforting.

Storage Instructions

These stuffed shells are perfect for making ahead — and even better the next day!

Room Temperature

Once baked, let the dish cool no longer than 2 hours at room temperature. After that, transfer leftovers to the fridge to prevent spoilage.

Refrigeration

Store any extras in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual servings.

Freezing Instructions

Want to prep ahead? Assemble the stuffed shells and freeze them before baking, tightly covered with foil. They’ll keep for up to 2 months. Thaw overnight in the fridge, then bake as directed. You can also freeze leftovers after baking — perfect for busy nights!

Recipe Tips and Tricks

Want to make your cooking experience even smoother? Here are some tried-and-true tips from my own kitchen:

• Use a piping bag or plastic bag with the tip cut off for easy filling

• Make sure spinach is well-drained to avoid a soggy filling

• Don’t overcook the pasta — it continues baking in the oven

• Cover with foil to prevent the cheese from burning too early

• Double the recipe and freeze one for later — your future self will thank you

Related Recipes

If you loved this stuffed shells recipe, you might also enjoy these related dishes:

• Sun-Dried Tomato Spinach and Ricotta Grilled Cheese
  A quick and cheesy lunch twist using the same flavor combo!

• One-Pan Creamy Penne with Spinach and Italian Sausage
  Perfect for fans of creamy spinach pasta dishes.

• Chicken Garlic Parmesan Pasta
  Rich, garlicky and cheesy – a hit with pasta lovers.

• Italian Chicken Cutlet Recipe
  Another Italian dinner favorite that pairs well with pasta!

FAQs

These are some of the most common questions I get about this recipe — and yes, they’re all super beginner-friendly!

Can I use frozen spinach instead of fresh?

Absolutely. Just thaw it completely and squeeze out as much moisture as possible before mixing it with the cheese.

Can I make this ahead of time?

Yes! You can assemble the whole dish a day in advance. Just cover and refrigerate, then bake when ready.

What can I use instead of ricotta?

Cottage cheese is a great substitute — just blend it for a smoother texture. Mascarpone also works for a richer option.

How long does it last in the fridge?

Stored properly in a sealed container, leftovers will last up to 4 days and reheat beautifully.

Can I freeze leftovers?

You bet. Just wrap them well or place in a freezer-safe container. They’ll keep for up to 2 months. Thaw overnight and reheat in the oven for best results.

Conclusion

Spinach and Ricotta Stuffed Shells are one of those feel-good meals that never go out of style. They’re cozy, customizable, and totally satisfying — everything a comfort food should be. Whether you’re cooking for a crowd, meal prepping, or just treating yourself on a quiet evening, this recipe delivers in both flavor and simplicity.

Spinach and Ricotta Stuffed Shells

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• Author: Sophia
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

These spinach and ricotta stuffed shells are a classic Italian comfort food made with creamy cheese filling, fresh spinach, and savory marinara sauce. Easy to make and perfect for weeknight dinners or meal prep.

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Ingredients

Scale 1x2x3x

• 20 jumbo pasta shells

• 1 tablespoon olive oil

• 2 cups fresh spinach, chopped

• 1 garlic clove, minced

• 1½ cups ricotta cheese

• ½ cup grated Parmesan cheese

• 1 large egg

• 1 teaspoon dried basil

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1½ cups marinara sauce

• 1 cup shredded mozzarella cheese

• Fresh basil or parsley, for garnish (optional)

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Instructions

• Preheat oven to 375°F (190°C).

• Cook pasta shells according to package instructions. Drain and set aside.

• Heat olive oil in a skillet, sauté garlic and spinach for 2–3 minutes until wilted. Let cool.

• In a bowl, combine ricotta, Parmesan, egg, basil, salt, pepper, and the spinach mixture.

• Spread half the marinara sauce on the bottom of a baking dish.

• Fill each shell with the ricotta-spinach mixture using a spoon or piping bag.

• Arrange stuffed shells in the baking dish, top with remaining sauce and mozzarella.

• Cover with foil, bake 25 minutes. Uncover and bake 10 minutes more until bubbly and golden.

• Let rest 5 minutes before serving. Garnish with herbs if desired.

Notes

• Use frozen spinach (thawed and squeezed dry) for a time-saving version.

• Substitute cottage cheese for ricotta for a lighter texture.

• Perfect for meal prep – make ahead and freeze before baking.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Calories: 365 kcal
• Sugar: 5g
• Sodium: 620mg
• Fat: 18g
• Saturated Fat: 8g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 85mg

Keywords: stuffed pasta shells, baked ricotta shells, cheesy spinach pasta, Italian stuffed shells