Spinach and Ricotta Stuffed Shells

Section: Easy Dinner Recipes for Busy Families

These jumbo pasta shells are filled with a creamy mixture of ricotta cheese, fresh spinach, and aromatic garlic, all layered in tangy marinara sauce. Baked until golden and bubbly, the dish balances creamy textures with vibrant flavors and makes a comforting meal perfect for any occasion. Fresh basil garnishes add a pop of color and freshness, enhancing each bite.

A woman wearing a chef's hat and apron.
Brought to You By iman
Last updated on Thu, 02 Oct 2025 17:35:49 GMT
A dish of spinach and ricotta stuffed shells. Bookmark
A dish of spinach and ricotta stuffed shells. | imaninthekitchen.com

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.
A dish of spinach and ricotta stuffed shells.
A dish of spinach and ricotta stuffed shells. | imaninthekitchen.com

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.

A dish of spinach and ricotta stuffed shells.
A dish of spinach and ricotta stuffed shells. | imaninthekitchen.com

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.

Spinach Ricotta Stuffed Shells

Jumbo pasta shells filled with creamy ricotta, spinach, and cheese, baked to golden perfection with marinara sauce.

Prep Time
15 minutes
Cooking Time
30 minutes
Total Time
45 minutes
Brought to You By: iman

Recipe Category: Dinner Recipes

Skill Level: Great for Beginners

Cuisine Origin: Italian

Portions: 6 Serves (12–15 stuffed pasta shells)

Diet Preferences: Vegetarian-Friendly

What You'll Need

→ Pasta

01 12–15 jumbo pasta shells

→ Cheese and Dairy

02 2 cups whole milk ricotta cheese
03 1 cup shredded mozzarella cheese, divided
04 1/2 cup grated Parmesan cheese
05 1 large egg

→ Vegetables and Aromatics

06 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
07 2 cloves garlic, minced

→ Sauces and Oils

08 2 cups marinara sauce
09 1 tablespoon olive oil

→ Seasonings

10 1 teaspoon Italian seasoning
11 Salt, to taste
12 Freshly ground black pepper, to taste

→ Garnish

13 Fresh basil leaves, optional

Steps to Follow

Step 01

Boil jumbo pasta shells in salted water until al dente, approximately 8–10 minutes. Drain and set aside to cool slightly.

Step 02

In a large bowl, combine ricotta cheese, half the shredded mozzarella, Parmesan, and egg. Heat olive oil in a skillet over medium heat; sauté minced garlic until fragrant, about 30 seconds. Add chopped spinach and cook until wilted, 2–3 minutes. Cool slightly, then mix spinach into ricotta mixture. Season with Italian seasoning, salt, and pepper.

Step 03

Preheat oven to 375°F. Spread 1 cup marinara sauce evenly in a 9×13-inch baking dish. Fill each pasta shell with approximately 2 tablespoons of the ricotta-spinach filling and arrange them in the baking dish, open side up. Pour remaining marinara sauce over shells and sprinkle with remaining mozzarella cheese.

Step 04

Cover baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden brown. Allow to rest a few minutes before serving.

Step 05

Garnish with fresh basil leaves if desired. Serve warm, ideal alongside garlic bread or a crisp salad.

Additional Notes

  1. Use whole milk ricotta for a rich and creamy filling. Avoid overcooking pasta shells to maintain texture during baking.
  2. Ensure frozen spinach is well-drained to prevent excess moisture in filling.
  3. This dish can be prepared ahead and frozen; bake directly from thawed for convenience.

Must-Have Tools

  • Large pot for boiling pasta
  • 9×13-inch baking dish
  • Large mixing bowl
  • Skillet
  • Aluminum foil

Allergy Details

Always inspect ingredient packaging for allergens, and consult a healthcare provider if you're unsure.
  • Contains dairy and eggs
  • Contains gluten from pasta shells

Nutritional Details (Per Portion)

Nutritional info is purely informational and not a substitute for medical advice.
  • Calories: 380
  • Fats: 16 g
  • Carbohydrates: 38 g
  • Proteins: 18 g