Spinach and Ricotta Stuffed Shells

Name: Spinach and Ricotta Stuffed Shells
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 12-15 jumbo pasta shells; 2 cups fresh spinach, chopped; 1 cup ricotta cheese; 1 cup mozzarella cheese, shredded; 1/4 cup Parmesan cheese, grated; 1 egg; 2 cups marinara sauce; Salt and pepper to taste; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning

Jessica Baker

Update : December 31, 2025

Spinach and ricotta stuffed shells served on a plate with marinara sauce

why make this recipe

Spinach and ricotta stuffed shells are a crowd-pleasing dish that combines creamy, cheesy goodness with nutritious greens. This recipe is perfect for family dinners, special occasions, or when you just want to indulge in something comforting. The blend of ricotta, spinach, and marinara sauce makes for a flavorful meal that is both satisfying and easy to prepare.

how to make Spinach and Ricotta Stuffed Shells

Ingredients:

12-15 jumbo pasta shells
2 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 egg
2 cups marinara sauce
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning

Directions:

Preheat the oven to 375°F (190°C).
Cook the pasta shells according to package instructions until they are al dente. Drain and set aside.
In a mixing bowl, combine the chopped spinach, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
Stuff each pasta shell with the spinach and ricotta mixture.
Spread 1 cup of marinara sauce on the bottom of a baking dish.
Place the stuffed shells in the baking dish and pour the remaining marinara sauce over them.
Sprinkle the remaining mozzarella cheese on top.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and slightly golden.
Let cool for a few minutes before serving.

how to serve Spinach and Ricotta Stuffed Shells

Serve the stuffed shells hot, garnished with some fresh basil or extra Parmesan cheese if desired. They pair nicely with a simple side salad or garlic bread to complete your meal.

how to store Spinach and Ricotta Stuffed Shells

If you have leftovers, cool the stuffed shells completely before storing them in an airtight container in the refrigerator. They should last for 3-4 days. You can also freeze them for longer storage; just make sure to use a freezer-safe container. Reheat in the oven or microwave before serving.

tips to make Spinach and Ricotta Stuffed Shells

Make sure not to overcook the pasta shells; they should be al dente so they don’t fall apart when stuffing.
Feel free to add some herbs or spices to the spinach mixture for extra flavor.
You can use sautéed garlic or onion for added taste in the cheese mixture.
Consider adding cooked ground meat or other vegetables for a heartier dish.

variation

For a different twist, try using different cheeses like feta for a tangy flavor or add in sun-dried tomatoes for an extra burst of flavor. You could also swap out the spinach for kale or use a mix of various greens.

FAQs

Can I use regular pasta instead of jumbo shells?
Yes, you can use any pasta shape you like, but jumbo shells are great for holding the filling.
How long can I keep leftovers?
Leftovers can be stored in the refrigerator for 3-4 days or can be frozen for up to 3 months.
Can the dish be made ahead of time?
Yes, you can prepare the stuffed shells and assemble them in the baking dish. Just cover them and keep them in the fridge until you’re ready to bake.