
This spinach and ricotta stuffed shells recipe is a comforting, delicious meal that combines creamy cheese filling with tender pasta and bright marinara sauce. It’s perfect for a cozy family dinner or when you want to impress guests with minimal fuss. The balance of fresh spinach, rich cheeses, and fragrant herbs creates a dish that feels both wholesome and indulgent, making it a sure crowd-pleaser.
I first made these shells on a chilly weekend and my entire family asked for seconds. It’s become a go-to comfort dish that I love sharing because it feels like a hug on a plate.
Ingredients
- Jumbo pasta shells: about half a box – the perfect size for stuffing and holding the filling
- Ricotta cheese: two cups – this creates a creamy, rich texture that is the base of the filling
- Shredded mozzarella cheese: one cup divided – adds gooey meltiness, divided for mixing and topping
- Grated Parmesan cheese: half a cup – gives a nutty, savory touch to boost flavor
- Large egg: one – binds the filling for stability while baking
- Fresh spinach: two cups roughly chopped or frozen spinach one cup thawed and drained – adds color, nutrition, and a mild earthy flavor
- Minced garlic: two cloves – infuses the filling with fragrant depth
- Marinara sauce: two cups – a tangy, vibrant base and topping to contrast the creamy filling
- Olive oil: one tablespoon – used to sauté garlic and spinach for flavor and softness
- Italian seasoning: one teaspoon – blends herbs like basil and oregano for an authentic taste
- Salt and freshly ground black pepper: to taste – essential for seasoning the filling and sauce
- Fresh basil leaves for garnish: optional – add a fresh, bright note and pretty presentation
Instructions
- Prepare the Pasta Shells:
- Cook the jumbo pasta shells in salted boiling water according to package instructions until al dente typically about 8 to 10 minutes. Avoid overcooking since the shells will bake further. Drain and let cool slightly so they are easy to handle.
- Make the Ricotta Filling:
- In a large bowl, combine ricotta cheese mozzarella half a cup Parmesan cheese and the egg. Mix until smooth and well incorporated. Warm olive oil in a skillet over medium heat add minced garlic and cook about 30 seconds until fragrant. Toss in chopped spinach and cook for 2 to 3 minutes until it wilts. Drain excess moisture if using frozen spinach. Let cool slightly then stir spinach into the cheese mixture. Season with Italian seasoning salt and pepper to taste.
- Stuff the Shells:
- Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius. Spread one cup of marinara sauce evenly on the bottom of a 9 by 13 inch baking dish. Fill each cooked shell with about 2 tablespoons of the ricotta-spinach mixture. Arrange shells in a single layer in the dish open side up. Spoon remaining marinara sauce over the shells. Sprinkle the rest of the shredded mozzarella evenly on top.
- Bake to Perfection:
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes until the cheese is bubbly and slightly golden. Let rest a few minutes before serving to allow flavors to meld.
- Serve and Enjoy:
- Garnish with fresh basil leaves for color and extra flavor. These shells pair wonderfully with garlic bread or a crisp green salad to round out the meal.

The fresh spinach is my favorite ingredient here adding just enough earthiness to balance the creamy ricotta. I have fond memories of making this recipe with my mom and sharing the warm shells straight from the oven on chilly evenings, making everything feel cozy and special.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to keep the cheese melty. This meal also freezes well before baking so you can prepare it ahead and just pop it in the oven when ready.
Ingredient Substitutions
If you prefer a lighter filling use part-skim ricotta instead of full fat. You can swap fresh spinach for kale or Swiss chard but be sure to cook until tender and drain excess moisture. For a different flavor profile add sun-dried tomatoes or chopped basil to the filling.
Serving Suggestions
Serve with garlic bread or a simple green salad dressed lightly with lemon vinaigrette. A glass of chilled white wine or sparkling water complements the richness well.

Make these shells ahead for an easy weeknight dinner or a special occasion. They bring everyone to the table and are great for sharing.
Common Questions About the Recipe
- → How do I prevent the pasta shells from breaking while stuffing?
Cook the shells just until al dente and let them cool slightly before filling to keep them firm and avoid tearing.
- → Can I use frozen spinach for the filling?
Yes, as long as the frozen spinach is thoroughly thawed and drained to remove excess moisture before mixing.
- → What cheese combination works best for the filling?
Ricotta combined with mozzarella and Parmesan creates a creamy, flavorful filling that melts beautifully when baked.
- → How long should I bake the assembled shells?
Bake covered for 20 minutes, then uncovered for an additional 10 minutes until the cheese is bubbly and golden.
- → What can I serve alongside the baked shells?
Serve with garlic bread or a crisp green salad for a balanced and satisfying meal.