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Spinach and ricotta stuffed shells make a delicious and easy dinner. This vegetarian recipe combines three cheeses, fresh spinach, marinara sauce, garlic, and Italian seasoning. Perfect for a quick, satisfying meal.
If you love this jumbo stuffed shells recipe, you'll also love my skillet lasagna, baked ziti and my easy sauces like this pomodoro sauce, roasted red pepper sauce and my classic arrabbiata sauce.
Jump to:
- ⭐️ Why this recipe works
- 🧾 Ingredient notes
- 👩🏻🍳 Here's how to make it
- 💡 Chef's Guide: Expert Tips
- 🍯 Storing and reheating leftovers
- ❓Recipe FAQ's
- Meet the Chef!
⭐️ Why this recipe works
- Flavorful Combination: The creamy ricotta cheese paired with fresh spinach and gooey mozzarella creates a delicious, savory filling.
- Easy to Prepare: Simple, straightforward steps make this recipe perfect for weeknight dinners.
- Family-Friendly: Loved by kids and adults, making it a great meal choice.
- Perfect for Leftovers: It tastes even better the next day, making it a great make-ahead meal.
🧾 Ingredient notes
- Jumbo pasta shells: The vessel for the creamy ricotta spinach filling.
- Ricotta cheese: Provides a creamy and rich base for the stuffing.
- Mozzarella cheese: Adds gooey texture and extra cheesiness.
- Parmesan cheese: Offers a nutty flavor that complements the other cheeses.
- Fresh spinach: Adds color, nutrients, and a fresh taste.
- Garlic: Enhances the overall flavor with a hint of sharpness.
- Marinara sauce: The base sauce that adds moisture and flavor to the dish.
- Nutmeg: Optional, adds a subtle warmth to the filling.
- Egg: Binds the filling ingredients together.
- Fresh basil or parsley: Add a fresh, herbal note for garnish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Ricotta stuffed shells recipe step-by-step
- Preparation: Preheat your oven to 375°F (190°C). Wash and chop fresh spinach, or thaw and drain frozen spinach.
- Cook the Pasta Shells: Boil salted water and cook jumbo pasta shells until al dente. Drain and set aside.
- Prepare the Filling:
- Heat olive oil over medium heat in a skillet. Sauté minced garlic until fragrant.
- Add spinach and cook until wilted (fresh) or heated through (frozen). Season with salt and pepper.
- Combine ricotta, mozzarella, parmesan, egg, nutmeg (if using), and the spinach mixture. Mix well.
- Assemble the Dish:
- Spread marinara sauce at the bottom of a baking dish.
- Stuff pasta shells with the cheese and spinach mixture. Place seam side up in the dish.
- Pour the remaining marinara sauce over the stuffed shells. Sprinkle extra mozzarella on top.
- Bake:
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Perfectly Cooked Shells: Ensure pasta shells are cooked al dente to avoid becoming mushy during baking.
- Squeeze Spinach Well: If using frozen spinach, make sure to squeeze out all excess water to prevent the filling from becoming too watery.
- Layering Sauce: A layer of marinara sauce at the bottom prevents the shells from sticking and adds extra flavor.
- Extra Cheese: For an extra cheesy top, add mozzarella or even provolone cheese before the final 10 minutes of baking.
📖 Substitutions & Variations
- Cheese Variations: Substitute ricotta with mascarpone or add provolone for extra cheesiness.
- Gluten-Free: Use gluten-free pasta shells to make the dish suitable for gluten-intolerant guests.
- Spice it Up: Add red pepper flakes to the cheese mixture or sprinkle on top before baking for some heat.
- Herb Substitutions: Swap basil or parsley with oregano or thyme for a different herbal note.
🍯 Storing and reheating leftovers
- Fridge: Store any leftover ricotta stuffed shells in an airtight container in the fridge for up to 3-4 days.
- Freezer: Place the stuffed shells in a single layer on a baking sheet and freeze them individually before transferring them to a freezer-safe container or bag. They can be frozen for up to 2-3 months.
- Reheat:
- From the fridge: Reheat in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through.
- From the freezer: If frozen, thaw overnight in the fridge before reheating as described above.
❓Recipe FAQ's
Can I make this dish ahead of time?
Absolutely! You can prepare the stuffed shells, refrigerate them, and bake just before serving.
Can I use other types of cheese besides ricotta, mozzarella, and parmesan?
Yes, you can experiment with other cheeses. Fontina or provolone can be a good substitute for mozzarella, and cottage cheese or mascarpone can be used instead of ricotta.
I'm gluten-free. Can I use gluten-free pasta shells for this recipe?
Absolutely! Many gluten-free jumbo pasta shell options are available in stores. Just ensure you follow the cooking instructions on the package, as gluten-free pasta can have a different cooking time and texture.
Can I add meat to this dish?
Yes, ground beef, Italian sausage, or even ground turkey can be cooked and mixed into the marinara sauce or combined with the cheese filling for a meaty variation.
Try these easy easy sauces with your ricotta stuffed shells:
- The Best Pomodoro Sauce
- Quick and Easy Roasted Red Pepper Sauce
- The BEST Authentic Arrabbiata Sauce
Did you make these ricotta stuffed shells? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
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You can also find weekly meal plans and budget recipes on our sister site Savvy Bites.
Easy Spinach & Ricotta Stuffed Shells
Delight in the classic taste of Italy with these creamy Ricotta Stuffed Shells. Filled with a rich cheese and spinach mixture and smothered in marinara sauce, this dish is perfect for family dinners or special occasions.
4.35 from 35 votes
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 55 minutes minutes
Servings: 4 Servings
Author: Deborah Rainford
Ingredients
- 12 jumbo pasta shells
- 1 ½ cups ricotta cheese
- ¼ teaspoon nutmeg, optional
- 1 cup mozzarella cheese, shredded (plus extra for topping)
- ½ cup parmesan cheese, grated
- 1 large egg
- 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
Preparation:
Preheat your oven to 375°F (190°C).
If using fresh spinach, wash and chop it finely. If using frozen spinach, ensure it's thawed and squeeze out any excess water.
Cook the Pasta Shells:
In a large pot of boiling salted water, cook the jumbo pasta shells until they're al dente. Drain and set aside.
Prepare the Filling:
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with salt and pepper.
In a mixing bowl, combine the ricotta, mozzarella, parmesan, egg, nutmeg (if using) and the sautéed spinach mixture. Mix until all ingredients are well incorporated.
Assemble the Dish:
Spread a layer of marinara sauce at the bottom of a baking dish.
Carefully stuff each pasta shell with the cheese and spinach mixture and place them seam side up in the dish.
Pour the remaining marinara sauce over the stuffed shells. Sprinkle additional mozzarella on top.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and golden.
Serve:
Garnish with fresh basil or parsley before serving.
Notes
- For an extra cheesy top, you can add more mozzarella or even some provolone cheese before the final 10 minutes of baking.
- If you like a bit of heat, consider adding some red pepper flakes to the cheese mixture or sprinkling on top before baking.
- This dish pairs wonderfully with a fresh green salad or garlic bread on the side.
Nutrition
Calories: 465kcal | Carbohydrates: 29g | Protein: 27g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 1058mg | Potassium: 611mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1994IU | Vitamin C: 11mg | Calcium: 521mg | Iron: 3mg
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Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
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