Spinach ricotta stuffed shells are the cheesy, comforting baked pasta that looks impressive but is easy to make. Jumbo pasta shells are filled with a creamy mixture of ricotta, spinach, mozzarella, and parmesan, nestled in marinara sauce, and baked under bubbling cheese.
This easy spinach ricotta stuffed shells recipe is a crowd-pleaser for family dinners and potlucks, and it is vegetarian friendly. The filling is seasoned with garlic, nutmeg, and fresh basil, which keeps it bright and flavorful instead of heavy.
You can assemble the whole dish a day ahead and bake it when you need it, or freeze it for a ready-made dinner on a busy night. Serve it with a simple salad and garlic bread for a complete, satisfying meal.
Recipe at a Glance
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6 servings
Category: Dinner / Pasta
Why You’ll Love These Stuffed Shells
- A creamy, cheesy filling with spinach and fresh herbs
- Easy to assemble ahead or freeze for later
- A vegetarian dinner that satisfies everyone
- Impressive enough for guests with simple ingredients
- Great for leftovers and meal prep
Ingredients You’ll Need for Stuffed Shells
- 20 jumbo pasta shells (about 8 oz)
- 15 ounces whole milk ricotta cheese
- 10 ounces frozen chopped spinach, thawed and squeezed very dry
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh basil or parsley
- 1/2 teaspoon salt, 1/4 teaspoon black pepper, pinch of nutmeg
- 3 cups marinara sauce
How to Make Stuffed Shells
- Preheat the oven to 375°F and spread 1 cup of the marinara over the bottom of a 9×13 baking dish.
- Boil the shells in salted water for 2 minutes less than the package directions, then drain and spread them on a sheet of parchment to cool.
- Mix the ricotta, spinach, 1 cup mozzarella, parmesan, egg, garlic, basil, salt, pepper, and nutmeg in a large bowl until combined.
- Spoon about 2 tablespoons of the filling into each shell and arrange them open side up in the baking dish.
- Pour the remaining marinara over and around the shells.
- Sprinkle with the remaining mozzarella and cover with foil.
- Bake covered for 25 minutes, then uncover and bake 10 minutes more until bubbly and golden.
- Rest for 5 minutes and garnish with fresh basil before serving.
Tips for the Best Stuffed Shells
- Undercook the shells slightly. They finish cooking in the oven, so fully cooked shells will tear and turn mushy.
- Squeeze the spinach until it is very dry. Extra water makes the filling runny.
- Use a spoon or a piping bag to fill the shells neatly and quickly.
- Boil a few extra shells, since some will inevitably tear.
Variations to Try
- Add cooked Italian sausage or ground beef to the marinara
- Use a creamy alfredo sauce in place of marinara
- Stir in sun-dried tomatoes or roasted red peppers into the filling
- Top with breadcrumbs mixed with parmesan for a crunchy crust
- Use fresh baby spinach, wilted and chopped, in place of frozen
How to Store It
Store leftover stuffed shells in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 15 to 20 minutes.
To freeze, assemble without baking, wrap tightly, and freeze up to 3 months. Bake from frozen, covered, for 50 to 60 minutes.
Frequently Asked Questions
Can I make stuffed shells ahead of time?
Yes. Assemble them up to 24 hours ahead, cover, and refrigerate, then bake and add a few extra minutes.
How do you keep stuffed shells from drying out?
Use plenty of sauce and cover the dish with foil for the first part of baking.
Can I use cottage cheese instead of ricotta?
Yes. Drain it well and blend or use small-curd cottage cheese for a similar texture.
How many stuffed shells per person?
Plan on about 4 to 5 jumbo shells per person for a main course.
Spinach Ricotta Stuffed Shells
Ingredients
Equipment
Method
- Preheat oven to 375°F and spread 1 cup marinara in a 9x13 dish.
- Boil the shells 2 minutes short of the package time and cool.
- Tip: They finish cooking in the oven.
- Mix the ricotta, spinach, 1 cup mozzarella, parmesan, egg, garlic, basil, and seasonings.
- Fill each shell and arrange in the dish.
- Top with the remaining marinara and mozzarella and cover with foil.
- Bake covered 25 minutes, then uncovered 10 minutes until bubbly.
Notes
Freeze unbaked for up to 3 months.