Tender pasta shells filled with a creamy ricotta and spinach mixture, baked in marinara sauce, and topped with melty cheese — the ultimate Italian comfort food that’s both hearty and satisfying.

Why You’ll Love This Recipe

• Creamy, cheesy filling with the perfect balance of ricotta, mozzarella, and Parmesan.

• A classic family-friendly dinner that’s great for weeknights or special gatherings.

• Can be prepped ahead and baked when ready.

• Freezer-friendly for an easy make-ahead meal.

Ingredients

• 12–15 jumbo pasta shells (about ½ box)

• 2 cups ricotta cheese

• 1 cup shredded mozzarella cheese (divided)

• ½ cup grated Parmesan cheese

• 1 large egg

• 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed & drained)

• 2 cloves garlic, minced

• 2 cups marinara sauce

• 1 tbsp olive oil

• 1 tsp Italian seasoning

• Salt & black pepper, to taste

• Fresh basil leaves, for garnish (optional)

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 5–6 servings
Nutrition (per serving): ~320 kcal

Directions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta shells until al dente (8–10 minutes). Drain and set aside.

Step 2: Prepare the Filling

In a bowl, combine ricotta, ½ cup mozzarella, Parmesan, and egg until smooth.

Step 3: Cook the Spinach

Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds. Stir in spinach and cook 2–3 minutes until wilted. Mix into ricotta filling and season with Italian seasoning, salt, and pepper.

Step 4: Assemble the Dish

Preheat oven to 375°F (190°C). Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Fill each pasta shell with about 2 tbsp of filling and arrange in the dish.

Step 5: Add Sauce & Cheese

Spoon the remaining marinara sauce over the shells. Cover with foil and bake for 20 minutes. Remove foil, sprinkle remaining mozzarella over the top, and bake another 10 minutes until bubbly and golden.

Step 6: Rest & Serve

Let the stuffed shells rest for 5 minutes before serving. Garnish with fresh basil if desired.

Tips & Variations

• Make It Creamier: Add a little cream cheese to the ricotta filling for extra richness.

• Add Protein: Mix in cooked Italian sausage or ground beef with the filling for a meaty version.

• Veggie Boost: Add sautéed mushrooms, zucchini, or roasted red peppers to the ricotta mixture.

• Freezer-Friendly: Assemble the shells, cover tightly, and freeze before baking. When ready, bake straight from frozen (add 20–25 minutes).

Frequently Asked Questions

Can I make stuffed shells ahead of time?

Yes! Assemble everything up to the baking step, cover, and refrigerate for up to 24 hours before baking.

Can I freeze stuffed shells?

Absolutely. Stuffed shells freeze beautifully, either before or after baking. Just wrap well and reheat in the oven.

What’s the best way to reheat leftovers?

Reheat in the oven at 350°F (175°C) covered with foil until warmed through, or use the microwave for a quicker option.

Can I use frozen spinach?

Yes — just make sure it’s thawed and well-drained to avoid extra water in the filling.

Final Thoughts

Spinach and Ricotta Stuffed Shells are a timeless Italian-inspired dish that combines comfort and flavor in every bite. Perfect for family dinners, gatherings, or even meal prep, this recipe is a crowd-pleaser you’ll want to make again and again.