Name: Spinach Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 20–24 jumbo pasta shells; 15 oz ricotta cheese; 1½ cups fresh spinach (or 10 oz frozen, thawed and squeezed dry); 1½ cups shredded mozzarella cheese (divided); 1/2 cup grated Parmesan cheese; 1 egg; 2 cloves garlic, minced; 1 tsp Italian seasoning; Salt and black pepper, to taste; 2 cups marinara sauce; Fresh basil or parsley for garnish (optional)

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Spinach ricotta stuffed shells are a comforting and classic baked pasta dish filled with creamy ricotta, tender spinach, and Italian herbs, all nestled in jumbo pasta shells and baked in marinara sauce. It’s the kind of dish I turn to when I want a cozy, hearty, and family-friendly dinner that’s easy to assemble and even better as leftovers.

Why You’ll Love This Recipe

I love how this dish feels like a restaurant-quality meal but is so simple to make at home. The filling is rich, cheesy, and packed with spinach, while the marinara adds the perfect tang and warmth. It’s a great meatless option, freezes well, and is ideal for make-ahead dinners, potlucks, or casual gatherings. Every bite is creamy, savory, and full of Italian flavor. Spinach Ricotta Stuffed Shells

Ingredients

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

Jumbo pasta shells
Ricotta cheese
Fresh or frozen spinach (if using frozen, I thaw and squeeze out excess water)
Shredded mozzarella cheese
Grated Parmesan cheese
Egg
Garlic, minced
Dried Italian seasoning
Salt and black pepper
Marinara sauce
Fresh basil or parsley for garnish (optional)

Directions

I preheat my oven to 375°F (190°C) and bring a large pot of salted water to a boil.
I cook the jumbo shells just until al dente, then drain and set them aside to cool slightly.
In a large mixing bowl, I combine ricotta, spinach, mozzarella (reserving some for topping), Parmesan, egg, garlic, Italian seasoning, salt, and pepper. I stir everything until fully blended.
I pour a layer of marinara sauce into the bottom of a baking dish.
I fill each cooked shell with a spoonful of the ricotta-spinach mixture and arrange them in the dish, seam side up.
I spoon more marinara over the top, then sprinkle with the reserved mozzarella and a bit of extra Parmesan.
I cover the dish with foil and bake for 25 minutes. Then I uncover and bake another 10–15 minutes, until the cheese is bubbly and golden.
I let it sit for a few minutes before garnishing with fresh herbs and serving.

Servings and timing

This recipe serves 4–6 people, depending on appetite. It takes about 20 minutes to prep, 30–40 minutes to bake, and a few minutes to rest before serving—so dinner is ready in about 1 hour total.

Variations

Add meat: I sometimes mix in cooked ground beef, sausage, or shredded chicken to the filling for a heartier version.
Use cottage cheese: I’ve swapped ricotta for cottage cheese for a lighter, slightly tangier filling.
Add herbs: Fresh basil, oregano, or thyme give the filling a boost of fresh flavor.
Make it spicy: I stir in a pinch of red pepper flakes for a subtle heat.
Gluten-free: I use gluten-free jumbo shells if serving anyone with dietary restrictions.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover with foil and bake in the oven at 350°F (175°C) until warmed through, or microwave individual portions. This dish also freezes really well—I freeze the assembled but unbaked shells for up to 2 months. When I’m ready to bake, I add 10–15 extra minutes to the cooking time from frozen. Spinach Ricotta Stuffed Shells

FAQs

Can I make this dish ahead of time?

Yes, I often assemble the stuffed shells a day in advance, cover tightly, and refrigerate until I’m ready to bake. It’s a great make-ahead dinner.

Should I use fresh or frozen spinach?

Both work well. When I use frozen, I make sure to thaw and squeeze out as much water as possible to avoid a watery filling.

Can I freeze spinach ricotta stuffed shells?

Absolutely. I freeze them either baked or unbaked in a freezer-safe dish, then bake from frozen or thawed. It’s a perfect freezer meal.

What sauce works best?

I usually go with a classic marinara, but sometimes I mix in a bit of Alfredo or pesto for a twist. Homemade or store-bought both work.

How do I keep the shells from tearing?

I cook them just until al dente and let them cool slightly before stuffing. I also handle them gently and use a small spoon to fill them.

Conclusion

Spinach ricotta stuffed shells are one of those comforting, crowd-pleasing meals I never get tired of. They’re cheesy, satisfying, and easy to prep ahead, making them perfect for busy weeknights or lazy Sunday dinners. Once I start making them at home, I find it hard to go back to store-bought frozen versions—they’re just that good.