Name: Spinach Ricotta Stuffed Shells Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12-14 jumbo pasta shells; 1 tablespoon extra virgin olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 4 cups fresh spinach; 1 cup ricotta cheese; 1 cup mozzarella cheese, shredded; 1/2 cup Parmesan cheese, grated; 1 large egg; 1/2 teaspoon pepper; 1/2 teaspoon salt; 1 1/2 cups marinara sauce; Basil for serving (optional); Extra Parmesan cheese for serving (optional)

If you’re craving a comforting Italian classic that’s packed with creamy cheese and fresh greens, look no further. This Spinach Ricotta Stuffed Shells Recipe is an absolute winner in my kitchen, and I’m excited to share it with you! Imagine tender jumbo pasta shells cradling a luscious blend of ricotta, mozzarella, Parmesan, and wilted spinach, all smothered in marinara sauce and baked to bubbly perfection. Whether you’re feeding a crowd or just want a cozy dinner, this is one recipe you’ll come back to again and again.

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Why You’ll Love This Recipe

Comfort Food Delight: Melty cheeses and tender spinach wrapped in pasta shells satisfy all those cozy cravings.
Family Favorite: My family goes crazy for this dish – it’s a guaranteed crowd-pleaser at dinner time.
Simple Ingredients: You probably have most of what’s needed in your fridge or pantry already.
Great Make-Ahead: It reheats beautifully, so it’s perfect for busy weeknights or meal prep.

The image shows a white dish filled with large pasta shells stuffed with creamy, white cheese mixed with dark green spinach leaves. The shells are arranged closely side by side, sitting in a red tomato sauce that is partly seen between the pasta. On top, thin strips of fresh green basil are scattered, adding a fresh touch. The pasta has a slightly textured yellow color with visible ridges, and the sauce has small chunks of tomato. The bright and fresh colors of the cheese, spinach, and basil contrast nicely with the red sauce and yellow pasta, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient plays its part to create that luscious filling and the perfect baked finish. Let me walk you through why these come together so well and a couple of shopping tips to make it easier.

Jumbo pasta shells: Make sure you get the jumbo kind — the size holds just the right amount of filling like little edible boats.
Extra virgin olive oil: Adds a subtle richness when sautéing the onions and garlic, and a good quality one really makes a difference.
Medium onion: Diced small for sweetness and depth in the filling.
Garlic cloves: Fresh garlic is essential here for bright, aromatic flavor that complements the cheeses.
Fresh spinach: I always use fresh because it wilts nicely with just a quick sauté and keeps the texture vibrant.
Ricotta cheese: The creamy base of the filling – opt for whole milk ricotta for the best texture and taste.
Mozzarella cheese: Shredded mozzarella melts beautifully and adds that gooey goodness.
Parmesan cheese: Grated Parmesan brings a salty, nutty note that punches up the flavor.
Large egg: This helps bind the filling together so it isn’t loose when baking.
Pepper and salt: To season the filling perfectly.
Marinara sauce: Use your favorite jarred or homemade marinara for that classic Italian sauce magic.
Basil (optional): Fresh basil on top adds just the right pop of herbaceous freshness.
Extra Parmesan cheese (optional): For sprinkling when serving — it never hurts to add more cheese!

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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.

Variations

One of the things I love most about this Spinach Ricotta Stuffed Shells Recipe is how adaptable it is. Over time, I’ve tried little tweaks that make it uniquely mine—and you can too!

Add cooked sausage or ground beef: For a meaty twist, I brown some sausage and mix it right into the filling; it’s packed with flavor and perfect for heartier meals.
Use frozen spinach instead of fresh: When I’m short on fresh greens, I thaw and squeeze out extra water from frozen spinach—it’s a great time saver.
Swap mozzarella for provolone: Provolone melts beautifully and brings a bit smokiness if you want to switch things up.
Make it vegan: I haven’t tried this myself yet, but swapping ricotta for tofu-based alternatives and using vegan cheese can work well if you’re veggie-focused.

How to Make Spinach Ricotta Stuffed Shells Recipe

Step 1: Cook the shells until just al dente

This step is crucial! You want your jumbo shells tender but still firm enough to hold their shape when stuffed. Follow the package directions carefully and set a timer—overcooked shells will fall apart when filling them, and undercooked ones won’t be easy to eat. Once cooked, drain and rinse with cold water to stop the cooking process and prevent sticking.

Step 2: Sauté onions, garlic, and spinach for the filling

I heat olive oil in a large skillet, then cook diced onion until translucent and tender, about 3 to 4 minutes. Adding garlic last keeps it from burning—you only need about a minute for it to get fragrant. Then toss in fresh spinach and sauté until just wilted, which usually takes 2 minutes. This quick cooking keeps the spinach’s bright flavor and beautiful green color.

Step 3: Combine cheeses, egg, and seasoning with spinach mixture

Transfer the spinach mixture to a large bowl and add ricotta, shredded mozzarella, grated Parmesan, egg, salt, and pepper. Stir everything together gently but thoroughly—this creates a creamy, well-seasoned filling that holds together nicely when baked. I always taste a small bit to check seasoning here—it makes a big difference!

Step 4: Fill the shells and assemble your dish

Spoon about half of your marinara sauce at the bottom of your baking dish to keep the shells from sticking. Then, use a small spoon to stuff each shell generously with the filling and lay them in the dish. Once all shells are nestled in, pour the remaining sauce over the top. This layering locks in moisture and keeps everything wonderfully saucy.

Step 5: Bake until bubbly and hot

Bake at 375°F (190°C) for 20 to 30 minutes. You’re aiming for bubbling sauce and melty cheese inside the shells without drying out the pasta. I usually cover the dish loosely with foil for the first 15 minutes to keep the moisture in, then uncover to let the cheese brown a bit. When it looks golden and bubbly, it’s ready!

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Pro Tips for Making Spinach Ricotta Stuffed Shells Recipe

Avoid Overcooking Pasta: Always pull your shells out just a minute before the package’s suggested time to ensure they don’t turn mushy after baking.
Squeeze Excess Water from Spinach: I discovered this trick to keep the filling from getting watery—press cooked spinach in a fine sieve or wrap in a towel to drain well.
Use Room Temperature Cheese: Mixing room-temp ricotta and other cheeses keeps the filling smooth and easier to work with.
Cover While Baking: Covering the dish during the first part of baking traps steam so the shells soften perfectly without drying out.

How to Serve Spinach Ricotta Stuffed Shells Recipe

The image shows large pasta shells stuffed with a creamy, white cheese and spinach mixture, placed in a white baking dish. The pasta shells are a pale golden color with ridges and are arranged closely together in a single layer. Beneath the shells is a thick layer of rich, red tomato sauce spread evenly across the bottom of the dish. The cheese filling has green spinach leaves mixed within, and the tops of the shells are garnished with thin strips of fresh green basil. The white marbled surface is visible around the dish edges. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to finish this dish with freshly torn basil leaves sprinkled right on top. It adds a pop of color and fresh aroma that balances the richness of the cheese. A little extra grated Parmesan on the plate takes it over the top for me every time.

Side Dishes

Spinach Ricotta Stuffed Shells stand beautifully on their own but pairing them with a crisp green salad or some garlicky roasted vegetables rounds out the meal perfectly. Sometimes I serve it with crusty bread to soak up all those lovely marinara juices.

Creative Ways to Present

For a special occasion, I like to bake these shells in a decorative ceramic dish and finish with a sprinkle of toasted pine nuts for crunch and a drizzle of extra virgin olive oil. It turns this cozy comfort food into something a bit more fancy without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in the refrigerator for up to 3 days. I’ve found the flavors even deepen overnight, so it tastes amazing the next day. Just keep it in the original baking dish or transfer to an airtight container.

Freezing

This Spinach Ricotta Stuffed Shells Recipe freezes beautifully! I prepare the dish as usual, but don’t bake it. Cover tightly with foil and freeze for up to 3 months. When ready, bake from frozen, adding extra time and covering with foil until fully heated through.

Reheating

Reheat leftovers covered in the oven at 350°F (175°C) until warmed through — about 20 minutes. You can also microwave single servings covered with a damp paper towel to keep moisture. Stir sauce gently after reheating to redistribute the cheesy goodness.

FAQs

Can I prepare Spinach Ricotta Stuffed Shells Recipe ahead of time?

Absolutely! You can stuff the shells and assemble the dish up to one day before baking. Keep it covered in the fridge and bake when you’re ready. It’s a real time-saver on busy days.
What can I substitute for ricotta cheese?

If you don’t have ricotta, cottage cheese is a decent substitute, though the texture is a bit different. For a creamier result, you can blend cottage cheese until smooth before using it in the filling.
How do I prevent the shells from sticking together?

After boiling, rinse the shells with cold water and toss them lightly with a bit of olive oil. This stops them from sticking to each other while you prepare the filling.
Can I use frozen spinach?

Yes! Just make sure to thaw it completely and squeeze out excess moisture before mixing it in. This keeps the filling from becoming watery.
Is there a gluten-free version of this recipe?

Definitely! Just swap regular jumbo pasta shells for gluten-free jumbo shells, which you can find in many grocery stores or specialty shops. The rest of the recipe stays the same.

Final Thoughts

This Spinach Ricotta Stuffed Shells Recipe is close to my heart because it’s both effortless and indulgent—a perfect combination in my book. I love how easy it is to throw together yet how impressive it looks and tastes when served. Whether you’re making it for a busy weeknight meal or a cozy weekend dinner, I promise you’ll find yourself reaching for this recipe over and over. Trust me, once you try it, this will become one of your go-to comfort dishes too!