Name: Spinach and Ricotta Stuffed Shells Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 6 ounces jumbo shells (about 20 shells), cooked according to package instructions and drained well; 1 tablespoon olive oil; 3 cloves garlic, minced; 5 ounces baby spinach; 15 ounces ricotta cheese; 1 large egg; 1 cup grated mozzarella cheese; 1/2 cup grated parmesan cheese; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1.5 cups grated mozzarella cheese (divided with 1 cup in filling); 24 ounces (2.5 cups) marinara sauce, divided; Cooking spray for baking dish and foil

Jump to Recipe· 4.2 from 26 reviews

If you are searching for a comforting, delicious, and visually impressive dish to make for dinner or a special occasion, look no further than this Spinach and Ricotta Stuffed Shells Recipe. It combines tender jumbo pasta shells filled with a creamy, flavorful ricotta and spinach mixture, all baked in a rich marinara sauce topped with gooey melted cheese. Every bite bursts with Italian-inspired warmth and freshness, making it a truly satisfying and wholesome meal that’s perfect for sharing with family and friends. Once you try this recipe, it’s bound to become a beloved favorite in your kitchen rotation.

Ingredients You’ll Need

A clear glass bowl in the middle holds dry jumbo pasta shells that are pale yellow with a smooth texture. Above it, a clear glass bowl is filled with thick red marinara sauce that has a slightly chunky texture. To the right of the sauce, a clear glass bowl contains creamy white ricotta cheese with a soft, smooth surface. A single brown egg sits beside the ricotta cheese on the white marbled surface. Below the egg, a white bowl is filled with fresh dark green spinach leaves that look fresh and crisp. To the left of the spinach, three light brown garlic cloves with smooth papery skins are placed directly on the white marbled surface. Below the pasta shells, a clear glass bowl contains shredded mozzarella cheese, pale yellow with soft strands. To the left of the mozzarella, a clear glass bowl holds finely grated parmesan cheese, pale off-white and fluffy in texture. The whole setup is arranged neatly on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

These ingredients may seem straightforward, but each plays an essential role in creating the perfect balance of flavor, texture, and color in the Spinach and Ricotta Stuffed Shells Recipe. Freshness and quality matter here, bringing together creamy, savory, and vibrant notes that make this dish shine.

6 ounces jumbo shells: These large pasta shells are perfect for stuffing and hold the filling beautifully.
1 tablespoon olive oil: Adds richness and helps sauté the garlic and spinach for extra flavor.
3 cloves garlic: Provides a fragrant, savory kick that elevates the spinach mixture.
5 ounces baby spinach: Adds vibrant color and fresh, slightly sweet earthiness.
15 ounces ricotta cheese: The creamy heart of the filling, bringing gentle richness and smooth texture.
1 large egg: Acts as a binder to keep the filling perfectly combined.
1.5 cups grated mozzarella cheese, divided: Offers gooey, melty goodness to both the filling and the topping.
1/2 cup grated parmesan cheese: Adds nutty, sharp depth to the cheese mixture.
24 ounces marinara sauce: The saucy base that keeps everything moist and infuses the dish with classic tomato flavor.

How to Make Spinach and Ricotta Stuffed Shells Recipe

Step 1: Prepare Your Baking Dish and Sauce

Begin by preheating your oven to 375°F and giving a 9×13-inch baking dish a quick spray with cooking spray to prevent sticking. Pour half of the marinara sauce into the dish and spread it evenly to create a flavorful bed for your stuffed shells. This initial saucy layer ensures each shell stays moist as it bakes.

Step 2: Sauté the Garlic and Spinach

In a large skillet, warm the olive oil over medium heat. Toss in the garlic and let it cook for about 30 seconds until fragrant, being careful not to brown it too much. Add the baby spinach and sauté until just wilted, approximately 2 minutes. Then remove the skillet from heat.

Step 3: Drain and Chop the Spinach

After cooking, transfer the spinach mixture to a fine mesh sieve and squeeze out as much excess liquid as possible with your hands or a clean towel. This step prevents watery filling and ensures your shells aren’t soggy. Once drained, chop the spinach finely on a cutting board.

Step 4: Make the Ricotta Filling

In a medium-sized bowl, mix together the ricotta cheese and egg until smooth and well combined. Stir in 1 cup of mozzarella, parmesan cheese, salt, and black pepper. Finally, add the chopped spinach and fold everything together gently, creating a creamy and flavorful filling that will make your shells irresistible.

Step 5: Stuff the Shells and Arrange in Baking Dish

Carefully open each cooked and cooled jumbo shell, then stuff it generously with the ricotta-spinach mixture. Place each filled shell snugly in the prepared baking dish over the marinara sauce. Once all the shells are in place, spoon the remaining marinara sauce over the top and sprinkle with the remaining 1/2 cup mozzarella cheese to create that beautiful melted topping.

Step 6: Bake to Perfection

Cover the dish with foil that’s been sprayed lightly with cooking spray or brushed with oil—this keeps the cheese from sticking to the foil while baking. Slide the dish into the oven and bake covered for 20 minutes. Then, remove the foil and bake uncovered for an additional 10 minutes, until the cheese is bubbly and golden brown. Let the shells cool for about 10 minutes before serving to let the filling set slightly.

How to Serve Spinach and Ricotta Stuffed Shells Recipe

Four pieces of stuffed pasta shells sit on a white plate, each shell filled with light cream cheese mixed with bright green spinach. The shells are covered in a thick red tomato sauce that spreads across the plate's bottom. The pasta shells are golden and slightly soft-looking with melted cheese on top. A silver fork rests on the plate, scooping one shell that shows the creamy spinach filling inside. The plate is placed on a white marbled surface with a striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To brighten up the dish and add freshness, consider sprinkling freshly chopped basil or parsley over the baked shells just before serving. A light drizzle of extra virgin olive oil or a sprinkle of red pepper flakes can also enhance the flavors without overpowering the creamy filling.

Side Dishes

This Spinach and Ricotta Stuffed Shells Recipe pairs wonderfully with a simple green salad tossed in a tangy vinaigrette to cut through the richness. Garlic bread or a crisp focaccia works beautifully as well, perfect for scooping up the leftover marinara sauce on your plate.

Creative Ways to Present

For a stunning presentation, serve individual stuffed shells on colorful plates, garnished with fresh herbs and a parmesan crisp on the side. Alternatively, bake in smaller ramekins to create personal portions that make an elegant first course or cozy weeknight dinner with a gourmet touch.

Make Ahead and Storage

Storing Leftovers

This recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after resting, making leftovers just as delicious as when freshly baked.

Freezing

Freeze any leftover stuffed shells by placing them in a freezer-safe container with a layer of sauce on top to prevent freezer burn. They will keep well for up to 2 months. Defrost overnight in the fridge before reheating for best texture and taste.

Reheating

Reheat leftovers in the oven at 350°F covered with foil to maintain moisture until warmed through, about 15-20 minutes. For a quicker option, individual portions can be microwaved on medium power, covered loosely, and checked frequently to avoid drying out.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just make sure to thaw and squeeze out all excess water from the frozen spinach before mixing it into the ricotta filling to avoid sogginess.

Do I need to pre-cook the jumbo shells?

Yes, cooking the shells according to package directions and draining them well before stuffing is essential so they become tender and easy to fill.

Can I substitute the ricotta cheese with cottage cheese?

You can, but ricotta’s creaminess and smooth texture work best for this recipe. If using cottage cheese, blend it for a smoother consistency and consider straining to remove excess liquid.

Is it possible to make this recipe gluten-free?

Definitely! Just swap out the jumbo shells for gluten-free pasta shells and ensure your marinara sauce and other ingredients are gluten-free as well.

Can I prepare this dish vegan or dairy-free?

For a vegan version, replace ricotta and cheeses with plant-based alternatives, use olive oil instead of egg, and choose a vegan marinara sauce. The texture will differ but still delicious!

Final Thoughts

This Spinach and Ricotta Stuffed Shells Recipe is a fantastic way to bring a taste of Italy into your home with plenty of comforting flavors and creamy textures. It’s simple enough for weeknight dinners yet special enough to impress guests. I encourage you to give it a try and savor every satisfying bite—you just might find yourself making it again and again.