Spinach and Ricotta Stuffed Shells
I still remember the first time I made these shells for a busy weeknight: they turned a pile of basic pantry ingredients into something that felt homemade and special without fuss. Spinach and ricotta stuffed shells are jumbo pasta shells filled with a creamy ricotta-spinach mixture, topped with marinara and melted mozzarella. They’re cozy, family-friendly, and perfect when you want comfort food that’s easy to batch-cook and reheat.
Why you’ll love this dish
This recipe hits a sweet spot: quick prep, minimal ingredients, and a result that looks impressive on the table. It’s budget-friendly (cheeses and pasta are pantry staples), kid-approved (cheesy, not spicy), and adaptable—swap the marinara for a white sauce, or add protein for heartier meals. It’s ideal for weeknight dinners, potlucks, or making ahead for busy nights.
“A no-fuss weeknight hero—cheesy, comforting, and always a crowd-pleaser.”
Because it freezes and reheats beautifully, it’s also perfect to double and stash for later. If you like baked pasta but want something portion-controlled and restaurant-worthy, this recipe is a smart choice. For a different stuffed-vegetable idea, I often turn to recipes like spinach, mushroom and ricotta stuffed zucchini when zucchini is in season.
The cooking process explained
Before you start, here’s a quick roadmap so you know what to expect: cook the jumbo shells until al dente; mix the ricotta filling with cooked spinach, cheeses, and an egg; stuff shells and nestle them in a baking dish; pour marinara over the shells, add cheese, then bake covered then uncovered until bubbly and golden. Total hands-on time is short, and the oven does most of the finishing work.
If you like make-ahead convenience, you can assemble this earlier in the day or freeze raw stuffed shells for later baking—handy for meal prep and dinner emergencies. For a different filling idea that includes chicken, check this creamy option I use sometimes: creamy ricotta, spinach and chicken cannelloni.
What you’ll need
- 12 jumbo pasta shells
- 2 cups ricotta cheese (whole-milk ricotta gives richer flavor)
- 1 cup spinach, cooked and chopped (fresh or thawed frozen; squeeze out excess water)
- 1 cup mozzarella cheese, grated (split between filling and topping)
- 1/2 cup Parmesan cheese, grated
- 1 large egg (binds the filling)
- 2 cups marinara sauce (use jarred or homemade)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and freshly ground black pepper to taste
Notes and substitutions:
- For a lighter version, use part-skim ricotta and low-moisture mozzarella.
- Add fresh herbs—1 tbsp chopped basil or parsley—for brightness.
- To boost greens, swap the cup of spinach for a mix of spinach and finely chopped kale or chard (squeeze out excess moisture).
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo shells in salted boiling water according to package instructions until al dente. Drain and let cool slightly so they’re easy to handle.
- In a large bowl, combine ricotta, cooked chopped spinach, half the mozzarella, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Stir until smooth and evenly mixed.
- Spoon the ricotta mixture into each shell (about 2 tablespoons per shell) and place the filled shells seam-side up in a single layer in a baking dish.
- Pour marinara sauce evenly over the shells. Sprinkle the remaining mozzarella on top.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake an additional 10 minutes, until the cheese is bubbly and lightly golden.
- Let cool for 5–10 minutes before serving so the filling sets and the shells are easier to plate.
Short tips in process form: cook shells al dente, drain and cool them so they don’t fall apart; squeeze excess liquid from spinach; don’t overfill shells to avoid messy baking.
Best ways to enjoy it
- Plate two or three shells per person with a side salad of mixed greens tossed with lemon vinaigrette.
- Serve alongside garlic roasted broccoli or a simple Caesar salad for a balanced meal.
- For a cozy dinner, pair with warm crusty bread to mop up extra marinara.
- For a lighter plate, serve a single shell with a big arugula salad and shaved Parmesan.
How to store & freeze
Refrigerator: Store leftover shells in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven covered until warm (about 15–20 minutes) or microwave individual portions until hot.
Freezer: Assemble shells in a freezer-safe dish, cover tightly, and freeze for up to 2 months. To bake from frozen, add 10–15 minutes to the covered bake time, then uncover and finish until bubbly. Always heat to an internal temperature of 165°F (74°C) before serving for safety.
Pro chef tips
- Dry spinach thoroughly: excess moisture thins the filling and makes the shells watery. Use a towel or squeeze in a clean kitchen cloth.
- Temper your filling: if the ricotta is very cold, let it sit at room temperature 10 minutes for better blending.
- Use a piping bag or plastic bag with the corner snipped to fill shells quickly and neatly.
- For extra flavor, sauté a small shallot in olive oil, cool slightly, and mix into the filling.
- If you want a golden crust without over-browning, broil for 1–2 minutes at the very end while watching closely.
For another stuffed-vegetable conversion and ideas on stuffing technique, you might like this take on stuffed zucchini: spinach, mushroom and ricotta stuffed zucchini. And if you want a meatier direction inspired by cannelloni, see this creamy version I often reference: creamy ricotta, spinach and chicken cannelloni.
Creative twists
- Taco-inspired: replace marinara with salsa, add cumin and chili powder to the filling, top with cheddar and cilantro.
- White sauce: swap marinara for a béchamel or Alfredo for a creamier bake.
- Add sausage: brown Italian sausage and mix into the filling for a meaty version.
- Vegan: use a tofu-ricotta (blended silken tofu, nutritional yeast, lemon, garlic) and vegan mozzarella; omit the egg and add 2 tbsp chickpea flour for binding.
Your questions answered
Q: Can I use frozen spinach?
A: Yes—thaw completely and squeeze out as much water as possible before mixing into the ricotta.
Q: How long does this take from start to plate?
A: About 45–55 minutes total: 10–15 minutes prep and 35–40 minutes baking (including the covered and uncovered time).
Q: Can I assemble ahead of time?
A: Absolutely. Assemble and refrigerate (or freeze) until ready to bake. If refrigerated, you may need to add a few extra minutes to the bake time.
Q: Is the egg necessary in the filling?
A: The egg helps bind the filling so it holds its shape; you can omit it, but the filling will be softer and may spread more.
Conclusion
Try a couple of different takes if you’re experimenting—there’s a popular classic version you can compare with for inspiration at the Fork Knife Swoon Spinach and Ricotta Stuffed Shells, or explore another well-tested variation at RecipeTin Eats’ Spinach ricotta stuffed shells. Enjoy—these shells are a perfect blend of comfort and simplicity that work for weeknights and special dinners alike.
Spinach and Ricotta Stuffed Shells
Ingredients
For the pasta and filling
- 12 pieces jumbo pasta shells
- 2 cups whole-milk ricotta cheese Gives richer flavor.
- 1 cup cooked and chopped spinach Squeeze out excess water; use fresh or thawed frozen.
- 1 cup mozzarella cheese, grated Split between filling and topping.
- 1/2 cup Parmesan cheese, grated
- 1 large egg Binds the filling.
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste Salt and freshly ground black pepper
For the sauce
- 2 cups marinara sauce Use jarred or homemade.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo shells in salted boiling water according to package instructions until al dente. Drain and let cool slightly.
- In a large bowl, combine ricotta, cooked chopped spinach, half the mozzarella, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Stir until smooth and evenly mixed.
- Spoon the ricotta mixture into each shell (about 2 tablespoons per shell) and place the filled shells seam-side up in a single layer in a baking dish.
- Pour marinara sauce evenly over the shells. Sprinkle the remaining mozzarella on top.
Baking
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake an additional 10 minutes, until the cheese is bubbly and lightly golden.
- Let cool for 5-10 minutes before serving.
