Easy Spinach and Ricotta Stuffed Shells – Italian Comfort Food

Why You’ll Love This Recipe

Easy Spinach and Ricotta Stuffed Shells are a classic Italian-inspired comfort dish that’s perfect for both weeknight dinners and special occasions. Large pasta shells are generously filled with a creamy mixture of ricotta, spinach, and parmesan, then nestled in marinara sauce and baked under a blanket of melted mozzarella. The result is a rich, cheesy, and hearty meal that satisfies every craving. What makes this recipe especially appealing is how simple it is to prepare—most of the work involves filling the shells, and the oven takes care of the rest. I once swapped the marinara sauce with a homemade tomato-basil sauce, and it added such a fresh twist to the dish. If you’re looking for a crowd-pleasing, make-ahead meal that feels comforting yet elegant, stuffed shells are always a winning choice.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Jumbo pasta shells – The perfect vessel for holding the creamy spinach and ricotta filling.

Ricotta cheese – Creamy and mild, it forms the base of the filling.

Spinach – Fresh or frozen spinach works; it adds color, flavor, and nutrients.

Parmesan cheese – Adds a nutty, salty depth to the ricotta filling.

Mozzarella cheese – Melts beautifully over the top, giving a gooey, golden finish.

Egg – Helps bind the ricotta mixture so it holds inside the shells.

Garlic – Adds a subtle aromatic flavor to the filling.

Marinara sauce – A classic tomato base that keeps the dish saucy and flavorful.

Olive oil – Used for sautéing spinach and garlic.

Salt and pepper – Basic seasonings that enhance all the flavors.

Fresh basil or parsley – Optional, but great for garnish and freshness.

Directions

Preheat your oven to 375°F (190°C). Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside.

Heat olive oil in a skillet, add garlic, and sauté briefly. Stir in spinach until wilted, then remove from heat. In a large bowl, combine ricotta, parmesan, spinach, egg, salt, and pepper. Mix until smooth and creamy.

Spread a layer of marinara sauce on the bottom of a baking dish. Carefully fill each shell with the ricotta-spinach mixture and arrange them in the dish. Spoon extra marinara sauce over the stuffed shells, then sprinkle generously with mozzarella.

Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until the cheese is golden and bubbling. Garnish with fresh basil or parsley before serving.

Servings and timing

This recipe makes 4–6 servings. Prep time is 20 minutes, baking time is 35 minutes, for a total of about 55 minutes.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through. To freeze, assemble the dish but don’t bake it—cover tightly and freeze for up to 2 months. Bake straight from frozen, adding 15–20 minutes to cooking time.

Variations and Customizations

Meat Lover’s – Add cooked ground beef, sausage, or turkey to the filling or sauce.

Extra Veggies – Mix in mushrooms, zucchini, or bell peppers for added nutrition.

Three-Cheese Filling – Combine ricotta with parmesan and pecorino for more depth.

White Sauce Version – Replace marinara with béchamel or alfredo for a creamy twist.

Gluten-Free – Use gluten-free pasta shells without changing the filling.

Spicy Kick – Add crushed red pepper flakes to the sauce for heat.

Low-Carb – Use zucchini boats instead of pasta shells for a lighter version.

Herb Infusion – Stir fresh basil, oregano, or thyme into the ricotta filling.

Mini Portions – Prepare in smaller baking dishes for individual servings.

Cheesy Overload – Add extra mozzarella or provolone for gooier results.

FAQs

Can I use frozen spinach instead of fresh?

Yes, thaw and drain well to remove excess water before mixing.

Do I need to cook the shells before stuffing?

Yes, cook them al dente so they hold their shape.

Can I make stuffed shells ahead of time?

Yes, assemble them up to a day in advance and refrigerate before baking.

What’s the best cheese substitute for ricotta?

Cottage cheese or mascarpone can work in place of ricotta.

Can I use homemade marinara?

Absolutely, homemade sauce makes the dish even fresher.

Can I freeze stuffed shells after baking?

Yes, though they reheat better if frozen before baking.

How do I keep the shells from sticking?

Toss cooked shells with a little olive oil to prevent sticking.

Can I add meat to the filling?

Yes, cooked sausage or beef can be mixed into the ricotta filling.

What pasta size should I use?

Jumbo shells are best, as smaller shells won’t hold enough filling.

How do I reheat leftovers?

Reheat in the oven with a little extra sauce to keep them moist.

Conclusion

Easy Spinach and Ricotta Stuffed Shells is a dish that combines rich flavors, creamy textures, and classic Italian comfort. With its cheesy filling and savory marinara base, it’s both satisfying and versatile, making it a great choice for weeknights, gatherings, or meal prep. The recipe’s adaptability means you can keep it vegetarian, make it meaty, or customize it with extra herbs and spices. Once you try this crowd-pleasing baked pasta, it’s bound to become a regular on your dinner table.