Spinach Ricotta Stuffed Shells
Creamy, comforting spinach ricotta stuffed shells make the perfect weeknight dinner or cozy baked pasta dish. Tender jumbo shells are filled with a rich cheese and spinach mixture, then baked in marinara until warm and melty.
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A Quick Look at the Recipe
✅ Recipe Name: Spinach Ricotta Stuffed Shells
🕒 Ready In: ~45 minutes
👪 Serves: 6 servings
🍽 Calories: ~450 calories per serving (estimated)
🥣 Main Ingredients: Jumbo pasta shells, ricotta, spinach, mozzarella, marinara
📖 Dietary Info: Vegetarian; gluten-free option with GF jumbo shells
👌 Difficulty: Easy - mix, stuff, and bake
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This recipe keeps the process simple while delivering classic Italian-inspired flavor, soft pasta shells, a smooth ricotta filling, and plenty of mozzarella on top. Whether you want an easy family meal or a make-ahead stuffed shells casserole, this version is straightforward, hearty, and satisfying.
Serve these shells with our Italian Chopped Salad, pair them with Seared Salmon, or round out the meal with vegetables like Maple Glazed Carrots.
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Why You'll Love these Spinach Ricotta Stuffed Shells:
Classic Comfort Food: Creamy ricotta, tender spinach, and melty cheese baked inside jumbo shells for a cozy, satisfying meal.
Simple, Real Ingredients: Made with pantry staples like pasta, cheese, spinach, garlic, and marinara; nothing complicated or fussy.
Easy to Assemble: Mix the filling, stuff the shells, and bake, straightforward steps that deliver impressive results.
Gluten-Free Option: Swap in gluten-free jumbo shells for a dish everyone at the table can enjoy.
Make-Ahead Friendly: Stuff the shells in advance, refrigerate, and bake when ready for an easy weeknight dinner.
Key Ingredients:
- jumbo pasta shells. The perfect shape for stuffing; their wide opening holds the ricotta mixture while staying tender after baking.
- ricotta cheese. Creates a creamy, smooth filling that binds the spinach and seasonings together. Whole-milk ricotta gives the richest texture.
- fresh spinach. Adds color, nutrients, and a mild earthy flavor that balances the richness of the cheese mixture once wilted.
- mozzarella cheese. Provides the gooey, melty topping that browns slightly in the oven and ties the whole dish together.
- marinara sauce. Acts as both the baking base and the finishing layer, keeping the shells moist while adding classic Italian flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Gluten-Free Option: Swap the jumbo pasta shells for gluten-free shells to make this recipe completely gluten-free without changing anything else.
- Use Frozen Spinach: Replace the fresh spinach with ½ cup thawed, well-drained frozen spinach for a faster, budget-friendly option.
- Swap the Cheese: Add or replace part of the mozzarella with provolone or fontina for a richer, more flavorful melt.
- Add Protein: Stir cooked ground turkey, Italian sausage, or shredded chicken into the marinara layer for a heartier stuffed shell casserole.
- Add More Vegetables: Finely chopped mushrooms, zucchini, or roasted peppers can be mixed into the ricotta filling for extra texture and flavor.
- Extra Creamy Version: Mix a few tablespoons of cream cheese into the ricotta mixture to make the filling even smoother and richer.
How to Make Spinach Ricotta Stuffed Shells:
- Step 1: Preheat the oven to 350°F. Cook the jumbo pasta shells until al dente. Drain and set aside. Heat the olive oil in a large skillet, add minced garlic and sauté until fragrant.
- Step 2: Add the fresh baby spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- Step 3: In a large mixing bowl, combine ricotta, egg, Italian seasoning, salt, and pepper.
- Step 4: Add the cooked spinach mixture and stir until combined. Add the mozzarella and parmesan cheeses to the mixture and stir.
- Step 5: Pour the marinara sauce in the bottom of a 9x13 baking dish. Take each cooked pasta shell and stuff it with the spinach-ricotta mixture. Arrange the stuffed shells in the baking dish.
- Step 6: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and add extra mozzarella cheese. Bake for an additional 5-7 minutes, or until the cheese is bubbly and golden.
Recipe Notes & Tips:
- Cook shells just to al dente: Slightly undercooked shells hold their shape better and won't tear when filling.
- Drain spinach well: Excess moisture can make the filling watery, so squeeze out as much liquid as possible before mixing.
- Use whole-milk ricotta: It creates a creamier, richer filling that holds together better while baking.
- Don't overstuff the shells: Filling them about ¾ full prevents overflow and helps them bake evenly.
- Bake covered first: Keeping the dish covered ensures the shells stay tender; uncovering at the end helps melt and brown the cheese.
- Serving suggestions: We love serving these stuffed shells with Italian Chopped Salad or Gluten-Free Focaccia.
How to Store:
Refrigerator: Store leftovers in an airtight container for 3-4 days. The shells hold their shape well and reheat nicely.
Freezer: Freeze assembled (unbaked or baked) shells in a freezer-safe dish for up to 2 months. If freezing unbaked, wrap tightly before freezing.
Reheating: Reheat baked shells in the oven at 350°F for 15-20 minutes, or microwave individual portions until warmed through. Add a spoonful of marinara if they seem dry.
Spinach Ricotta Stuffed Shells FAQs:
To prevent stuffed shells from becoming watery, make sure the spinach is fully drained and squeezed dry before mixing it with the ricotta. Using whole-milk ricotta instead of part-skim also helps the filling stay thick. Finally, avoid adding too much sauce under or over the shells, just enough marinara to coat the bottom of the baking dish is ideal.
The easiest way to stuff stuffed shells without tearing them is to cook the pasta to just al dente and let the shells cool slightly. Use a small spoon or piping bag to add the ricotta mixture, filling each shell about ¾ full. Gently hold the shell open with your fingers instead of forcing it wide, which helps prevent splitting.
Yes, spinach ricotta stuffed shells freeze extremely well, either baked or unbaked. For unbaked shells, assemble the dish, cover tightly, and freeze for up to 2 months. Bake straight from frozen at 350°F, adding extra time as needed. For baked leftovers, portion into airtight containers and freeze; reheat in the oven with a spoonful of marinara to keep them moist.
Spinach Ricotta Stuffed Shells
Ingredients
- 12 ounces jumbo pasta shells
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 6 ounces fresh baby spinach
- 1 ½ cups whole milk ricotta
- 1 egg
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup mozzarella cheese shredded
- ¼ cup grated parmesan cheese
- 2 cups marinara sauce
Instructions
- Preheat the oven to 350°F. Boil a large pot of salted water and cook the jumbo pasta shells until al dente, about 8-10 minutes. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the fresh baby spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine ricotta, egg, Italian seasoning, salt, and pepper. Add the cooked spinach mixture and stir until combined.
- Add the mozzarella and parmesan cheeses to the mixture and stir until smooth.
- Pour the marinara sauce in the bottom of a 9x13 baking dish.
- Take each cooked pasta shell and stuff it with the spinach-ricotta mixture. Arrange the stuffed shells in the baking dish.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and add extra mozzarella cheese. Bake for an additional 5-7 minutes, or until the cheese is bubbly and golden.
Nutrition
Notes
- Cook shells just to al dente: Slightly undercooked shells hold their shape better and won't tear when filling.
- Drain spinach well: Excess moisture can make the filling watery, so squeeze out as much liquid as possible before mixing.
- Use whole-milk ricotta: It creates a creamier, richer filling that holds together better while baking.
- Don't overstuff the shells: Filling them about ¾ full prevents overflow and helps them bake evenly.
- Bake covered first: Keeping the dish covered ensures the shells stay tender; uncovering at the end helps melt and brown the cheese.
- Make-ahead tip: Assemble the shells up to 24 hours in advance and refrigerate. Add 5-10 extra minutes to the bake time if starting cold.
I assembled these on Sunday and followed the make ahead directions on Monday (our most hectic weekday) and they were delicious! Also a great way to sneak in spinach.
I make this all the time!