There’s something incredibly comforting about baked pasta. The way the sauce bubbles around the edges, the golden cheese forming a delicate crust on top, and that warm, rich scent filling the kitchen—it’s an experience that wraps you in a hug even before the first bite. These Spinach and Ricotta Stuffed Shells are one of those timeless dishes that always bring people together, whether it’s a weeknight dinner or a casual Sunday family meal.

This dish has deep roots in Italian home cooking, where recipes are handed down through generations, always evolving a little, but never losing that cozy, nourishing heart. I still remember the first time I had stuffed shells at a friend’s house—her grandmother served them with a side of garlic bread and a simple salad, and I was immediately hooked. The filling was creamy and savory, the pasta shells tender and slightly crisp on the edges, and everything was tied together with a blanket of tomato sauce and melty cheese.

Since then, I’ve made many versions, but this spinach and ricotta combo remains my go-to. It’s earthy, cheesy, and satisfying—plus, it sneaks in some greens, which is always a win. Whether you’re cooking for loved ones or meal-prepping for the week, this recipe brings big flavor and cozy vibes to the table every time.

Why You’ll Love This Recipe:

• Perfect balance of creamy, cheesy, and savory
• Great for making ahead or meal prepping
• A wonderful vegetarian option that doesn’t skimp on flavor
• Easy to scale for a crowd or freeze for later
• Crowd-pleaser for kids and adults alike

INGREDIENTS YOU’LL NEED:

• 20 jumbo pasta shells
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 (10 oz) package fresh spinach, chopped
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried Italian seasoning
• 2 cups marinara sauce (plus more for serving)
• Fresh basil or parsley, for garnish (optional)

HOW TO MAKE SPINACH AND RICOTTA STUFFED SHELLS:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Cook the Pasta Shells

Start by bringing a large pot of salted water to a boil. Add the jumbo shells and cook them until just al dente—usually about 9 minutes. You want them firm enough to hold their shape when stuffed. Once cooked, drain and rinse under cold water. Set them aside on a lightly oiled baking sheet to keep them from sticking together.

Step 2: Sauté the Spinach Mixture

In a skillet over medium heat, heat the olive oil and sauté the diced onion until translucent, about 4–5 minutes. Add the minced garlic and chopped spinach, stirring until the spinach wilts and any moisture evaporates. This step not only brings out the flavor but helps avoid a watery filling. Let the mixture cool slightly.

Step 3: Make the Ricotta Filling

In a large bowl, combine the ricotta cheese, half the shredded mozzarella, Parmesan, egg, salt, pepper, and Italian seasoning. Once the spinach mixture has cooled a bit, fold it into the ricotta filling. The result should be creamy and full of color, flecked with green and golden shreds of cheese.

Step 4: Preheat and Assemble

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread 1 cup of marinara sauce over the bottom. Fill each cooked pasta shell with about 2 tablespoons of the spinach and ricotta mixture, then nestle them into the baking dish, open side up.

Step 5: Add Sauce and Cheese

Once all the shells are in the dish, spoon the remaining marinara sauce over the top. Sprinkle with the rest of the mozzarella and a little extra Parmesan if you’d like that golden, cheesy crust.

Step 6: Bake Until Bubbly

Cover the dish with foil and bake for 25 minutes. Then, uncover and bake for an additional 10–15 minutes, until the cheese is melted and bubbly with slightly crispy edges. Let it sit for a few minutes before serving—just enough time for everything to settle and the flavors to come together.

Step 7: Garnish and Serve

Sprinkle with fresh basil or parsley for a pop of color and brightness. Serve warm with a crusty piece of bread or a light salad.

HELPFUL TIPS:

• Make-Ahead Friendly: You can prep the shells a day in advance and refrigerate before baking. Just add a few extra minutes to the bake time.
• Freezer Tip: Assemble the dish in a freezer-safe container, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.
• Extra Veggie Boost: Add finely chopped mushrooms or zucchini to the spinach mixture for more texture and nutrients.
• Shell-Saving Trick: Cook a few extra shells—some might break during boiling and it’s always good to have backups.

DETAILS:

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: Serves 4–6
• Category: Dinner
• Method: Baked
• Cuisine: Italian-inspired
• Diet: Vegetarian

NOTES:

• You can swap the ricotta with cottage cheese for a lighter version.
• Use low-moisture mozzarella if you prefer a less gooey top.
• Add a pinch of red pepper flakes to the filling for a subtle kick.

NUTRITIONAL INFORMATION: (Approximate per serving, based on 6 servings)

Calories: 390
Protein: 19g
Carbohydrates: 30g
Fat: 22g
Fiber: 3g
Sugar: 5g
Sodium: 620mg

FREQUENTLY ASKED QUESTIONS:

Can I use frozen spinach?
Yes! Just make sure it’s fully thawed and squeezed dry to prevent excess moisture in the filling.

Can I substitute the pasta shells with something else?
Large manicotti tubes or even rolled-up lasagna noodles can work in a pinch.

Is this recipe gluten-free?
Not as written, but you can easily swap in gluten-free pasta shells if needed.

How do I make it more kid-friendly?
Kids usually love the creamy cheese and pasta combo, but you can blend the spinach into the ricotta mixture to make it more hidden if you’re dealing with picky eaters.

STORAGE INSTRUCTIONS:

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven.
• Freezer: Freeze before or after baking. For best results, thaw overnight and reheat at 350°F until warmed through.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Stuffed Shells with Ground Beef Recipe
• Creamy Garlic Mushroom Stuffed Shells
• The Best Stuffed Shells with Ground Beef
• Spinach and Rillcotta Stuffed Shes

CONCLUSION

Spinach and Ricotta Stuffed Shells are the kind of dish that feels like home. It’s warm, filling, and brings a bit of rustic Italian comfort straight to your table. Whether you’re making it for a weeknight dinner or a special gathering, this recipe delivers every time with its cheesy, herby, tomato-rich goodness. Once you’ve made it, you’ll find yourself reaching for it again and again—because sometimes, the simple, classic meals are the ones that linger longest in our memories.

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