I love a cozy pasta bake, and Spinach and Ricotta Stuffed Shells is one of my go-to weeknight treats. It feels fancy but comes together fast, and everyone always asks for seconds.
My Dad James taught me to stir the filling just so, and my sister Jennifer always adds extra Parmesan. Mom Eva calls it comfort food with a hug.
What You’ll Need
- 20 large pasta shells
- 2 cups ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil
My Trusted Kitchen Tools
I keep a baking dish I use for almost everything. A large pot for boiling shells and a mixing bowl make the prep easy. For ideas that pair well with spinach dishes, I also like this Greek white pizza with spinach and roasted garlic for a fun family night.
Bringing It All Together
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package directions and drain.
- Mix ricotta, spinach, mozzarella, Parmesan, egg, garlic, salt, and pepper in a bowl.
- Spoon the ricotta mixture into each shell.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the dish and top with the remaining marinara sauce.
- Sprinkle extra mozzarella on top if you like.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake 10 to 15 more minutes until the cheese is bubbly and golden.
- Let rest a few minutes, then serve warm.
Making It Your Own (Swaps & Ideas)
Swap the spinach for kale or add cooked mushrooms for more earthiness. For a protein boost try adding cooked sausage into the filling. If you want a different twist, I like to look at this herbed ricotta stuffed chicken rolls for more filling ideas.
How We Love to Serve It
I serve these with a simple green salad and crusty bread. A little extra grated Parmesan and a drizzle of good olive oil finish the dish. Kids love them with extra melted cheese on top.
A Few Tips For Success
Use a large spoon or small scoop to fill shells evenly. Don’t overfill the shells or they will split. If your marinara is very thin, use a bit less under the shells so they do not swim.
Saving Some For Later
Cool completely, then pack into an airtight container. You can refrigerate for up to 3 days or freeze for up to 2 months. Reheat covered at 350°F (175°C) until warmed through.
From My Kitchen to Yours
I make these when I want an easy dish that feels special. I hope you enjoy making Spinach and Ricotta Stuffed Shells with your family as much as I do.
Your Questions, Answered
Can I make Spinach and Ricotta Stuffed Shells ahead?
Yes. You can assemble the shells, cover the dish, and refrigerate overnight. Bake as directed, adding a few extra minutes if chilled.
Can I freeze Spinach and Ricotta Stuffed Shells before baking?
Absolutely. Assemble in a freezer-safe dish, cover tightly, and freeze. Bake from frozen at 375°F, covered, adding about 20 to 30 minutes to the baking time.
How can I make Spinach and Ricotta Stuffed Shells vegetarian or add meat?
The recipe is already vegetarian. To add meat, mix cooked Italian sausage or ground beef into the ricotta filling or layer cooked meat in the sauce before adding the shells.
If you like spinach-forward dishes, try my baked feta eggs with tomatoes and spinach for a tasty brunch option.
Print
Spinach and Ricotta Stuffed Shells
- Total Time: 50
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy pasta bake filled with ricotta and spinach, topped with marinara and mozzarella.
Ingredients
- 20 large pasta shells
- 2 cups ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package directions and drain.
- Mix ricotta, spinach, mozzarella, Parmesan, egg, garlic, salt, and pepper in a bowl.
- Spoon the ricotta mixture into each shell.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the dish and top with the remaining marinara sauce.
- Sprinkle extra mozzarella on top if you like.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for 10 to 15 more minutes until the cheese is bubbly and golden.
- Let rest a few minutes, then serve warm.
Notes
Use a large spoon or small scoop to fill shells evenly. Avoid overfilling to prevent splitting.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, stuffed shells, spinach, ricotta, comfort food