When I’m craving something cozy and satisfying, nothing beats a bubbling tray of Spinach & Ricotta Stuffed Shells. This dish feels like a warm hug on a chilly evening, and it’s one of those meals my family always gets excited about. Big pasta shells filled with creamy ricotta and spinach, smothered in marinara, and baked under a blanket of melted cheese—what’s not to love?
If you’re a pasta fan, you’ll definitely want to peek at my Pasta Recipes collection for more inspiration. And if your mornings need a warm start, I’ve also shared my favorite Instant Pot Oatmeal—it’s just as comforting in its own way.
What You’ll Need
This recipe is simple, and most of the ingredients are pantry staples. Here’s what I use when making stuffed shells:
- Jumbo pasta shells — cook them just until al dente, so they hold their shape while baking.
- Ricotta cheese — creamy and mild; the perfect filling base.
- Spinach — fresh or frozen both work. I usually keep a bag of frozen on hand for busy nights.
- Mozzarella cheese — shredded, for that gooey, melty topping.
- Parmesan cheese — adds a salty, nutty bite.
- Egg — helps bind the ricotta mixture.
- Marinara sauce — homemade or store-bought; I use a big jar when I’m short on time.
- Garlic & Italian herbs — because pasta without garlic just feels incomplete.
I’ve learned from making creamy dishes like my Slow Cooker Chicken Alfredo that garlic really makes everything pop, so don’t skip it here!
Step-by-Step Guide to Spinach & Ricotta Stuffed Shells
Making stuffed shells is easier than it looks—once you’ve got everything prepped, it’s mostly assembly and bake time.
Just like with my Pressure Cooker Pork Chops, I find that prepping ahead makes dinner feel effortless.
Step 1 — Cook the Pasta Shells
Boil the jumbo shells in salted water until al dente. Don’t overcook—soft shells are harder to fill without tearing. I usually make a few extra in case some break.
Step 2 — Make the Filling
Mix ricotta, spinach, egg, parmesan, garlic, and a pinch of nutmeg in a bowl. I always taste and adjust with salt and pepper before filling—it’s the little things that make the flavor shine.
Step 3 — Prepare the Baking Dish
Spread a thin layer of marinara sauce on the bottom of your baking dish. This keeps the shells from sticking and adds extra sauciness.
Step 4 — Stuff the Shells
Using a spoon (or piping bag if you want it neat), fill each shell with the ricotta mixture. Don’t overpack; they bake better when gently filled.
Step 5 — Assemble the Dish
Place stuffed shells in the sauced dish, seam-side up. Pour the rest of the marinara over the shells, then sprinkle generously with mozzarella.
Step 6 — Bake Until Golden
Bake at 375°F (190°C) for about 25 minutes, until the cheese is bubbly and lightly browned. Let it rest for 5 minutes before serving—hard as it is to wait, this keeps the filling intact.
Pro Tips & Easy Swaps
- Use cottage cheese instead of ricotta for a lighter option.
- Add chopped mushrooms or zucchini to the filling for extra veggies.
- A pinch of red pepper flakes gives the filling a gentle kick.
- Fresh basil on top makes it taste restaurant-worthy.
- Swap marinara with a creamy Alfredo for a twist.
- Cook extra shells—at least 4–5 more than you need.
- Freeze half the tray for a no-fuss dinner later.
- Try whole wheat shells for added fiber.
Serving Ideas & Variations
These stuffed shells are hearty enough for a main dish, but I love serving them with a fresh salad and garlic bread. You can also:
- Pair with roasted veggies.
- Add Italian sausage to the sauce for a meaty version.
- Drizzle with pesto before serving.
- Make a “three-cheese” version by adding provolone to the topping.
- Serve with a side of minestrone soup.
Common Mistakes (and How to Fix Them)
- Overcooking shells: They’ll tear when you stuff them. Stick to al dente.
- Runny filling: Make sure spinach is well-drained before mixing with ricotta.
- Dry shells: Always cover with enough sauce before baking.
- Uneven baking: Arrange shells snugly in the dish so they cook evenly.
Frequently Asked Questions
Yes! You can assemble the dish, cover it, and refrigerate up to 24 hours before baking. Just add 5–10 extra minutes to the bake time if you’re starting from chilled.
Absolutely. Stuffed shells freeze very well. Assemble them but don’t bake—then freeze. When ready, bake straight from frozen at 350°F until hot and bubbly.
No, you don’t. Ricotta is traditional, but you can swap it with cottage cheese or even cream cheese for a slightly different flavor and texture.
My go-to pairings are garlic bread, a crisp salad, or roasted veggies. They balance the richness of the baked shells perfectly.
You’ll Also Love
- Chicken Parmesan Pasta Bake — cheesy, saucy, and perfect for pasta night.
- Caprese Pasta Salad — light, fresh, and ideal for warm weather meals.
- Greek Pasta Salad — tangy and colorful, a perfect side for any main dish.
Looking for more pasta inspiration? Browse all my Pasta Recipes.
Spinach & Ricotta Stuffed Shells
Ingredients
Method
- Cook shells al dente, drain, and set aside.
- Mix ricotta, spinach, egg, Parmesan, garlic, herbs, salt, and pepper.
- Spread a layer of marinara in baking dish.
- Stuff shells with ricotta mixture and place in dish.
- Top with remaining marinara and mozzarella.
- Bake at 375°F for 25 minutes until bubbly and golden.
- Rest 5 minutes before serving.
