Name: Stuffed Pasta Shells with Spinach and Ricotta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 12 jumbo pasta shells; 1 tablespoon olive oil; 2 cups fresh spinach, chopped; 1 cup ricotta cheese; 1/2 cup mozzarella cheese, shredded; 1/4 cup Parmesan cheese, grated; 1 egg; 1 teaspoon garlic powder; 1 teaspoon dried basil; Salt and pepper, to taste; 2 cups marinara sauce; Fresh basil leaves for garnish (optional)

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Stuffed pasta shells with spinach and ricotta is a cozy and satisfying dish that combines tender jumbo shells with a creamy, cheesy filling. Baked in rich marinara sauce and finished until bubbly and golden, this comforting meal feels like a warm hug straight from the oven. Whether I’m hosting a dinner or just craving a hearty vegetarian option, this recipe never disappoints.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 jumbo pasta shells

1 tablespoon olive oil

2 cups fresh spinach, chopped

1 cup ricotta cheese

½ cup mozzarella cheese, shredded

¼ cup Parmesan cheese, grated

1 egg

1 teaspoon garlic powder

1 teaspoon dried basil

Salt and pepper, to taste

2 cups marinara sauce

Fresh basil leaves for garnish (optional)

Directions

I start by preheating the oven to 375°F (190°C).

Then I cook the jumbo pasta shells according to the package instructions, drain them, and set them aside.

In a large skillet, I heat the olive oil over medium heat, add the chopped spinach, and sauté for 2-3 minutes until wilted. I let it cool slightly before mixing.

In a large mixing bowl, I combine the ricotta, mozzarella, Parmesan, egg, garlic powder, basil, salt, and pepper. Once the spinach is cooled, I stir it in until everything’s well mixed.

I spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish to create a saucy base.

Each shell gets filled with the spinach-ricotta mixture and placed carefully into the dish.

I pour the remaining marinara sauce over the stuffed shells, making sure they’re nicely covered.

I cover the dish with aluminum foil and bake for 25 minutes. Then I remove the foil and bake for an extra 5-10 minutes until the cheese is bubbly and just starting to turn golden.

Fresh basil on top adds a final touch before serving.

Servings and timing

This recipe serves 4 and takes about 50 minutes total—15 minutes to prep and 35 minutes to cook. Each serving comes in around 340 kcal, making it satisfying without being overly heavy.

Variations

When I want to mix things up, I swap spinach for kale or add sautéed mushrooms for a heartier filling. For a more indulgent version, I sometimes add extra mozzarella on top before the final bake. If I need a gluten-free option, I use gluten-free shells without changing the flavor much. For a little heat, a pinch of red pepper flakes in the filling goes a long way.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days when stored in an airtight container. To reheat, I cover the shells with foil and warm them in a 350°F oven for about 15 minutes. I’ve also microwaved individual portions on medium heat, which works fine for a quick meal. I don’t recommend freezing after baking, but the stuffed shells can be assembled ahead and frozen before baking.

FAQs

What can I use instead of ricotta cheese?

If I’m out of ricotta, cottage cheese or mascarpone make great substitutes. I just make sure to drain cottage cheese a bit so it’s not too watery.

Can I use frozen spinach instead of fresh?

Yes, I’ve used frozen spinach many times. I thaw it completely and squeeze out as much moisture as possible before mixing it in.

Can I make this dish ahead of time?

Absolutely. I often assemble the stuffed shells a day in advance and keep them covered in the fridge until I’m ready to bake.

Is this dish freezer-friendly?

Yes, but I freeze the shells before baking. I prepare the entire dish, cover it tightly, and freeze. When I’m ready to cook, I bake it straight from the freezer, adding about 10–15 extra minutes.

How do I keep the shells from sticking together?

I stir the shells gently while boiling and rinse them with cold water after draining. A drizzle of olive oil also helps keep them separated before stuffing.

Conclusion

Stuffed pasta shells with spinach and ricotta is one of those classic comfort dishes I keep coming back to. It’s flavorful, flexible, and simple enough for a weeknight but elegant enough for guests. Whether I’m meal prepping or craving something cheesy and warm, this dish always hits the spot.

Recipe:

Stuffed Pasta Shells with Spinach and Ricotta

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Author: Cheryl
Total Time: 50minutes
Yield: 4 servings
Diet: Vegetarian

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Description

This stuffed pasta shells with spinach and ricotta recipe is a comforting, cheesy vegetarian dish that’s perfect for cozy dinners or meal prep. Jumbo shells are filled with a creamy ricotta-spinach mixture, smothered in marinara, and baked until golden and bubbly. A simple yet impressive meatless main course!

Instructions

Preheat oven to 375°F (190°C).
Cook jumbo pasta shells according to package instructions. Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté spinach for 2–3 minutes until wilted. Let cool.
In a large bowl, mix ricotta, mozzarella, Parmesan, egg, garlic powder, basil, salt, and pepper. Stir in cooled spinach.
Spread 1 cup of marinara sauce in a 9x13-inch baking dish.
Fill each shell with the spinach-ricotta mixture and arrange in the dish.
Pour remaining marinara sauce over the shells.
Cover with foil and bake for 25 minutes.
Uncover and bake for an additional 5–10 minutes, until bubbly and lightly golden.
Garnish with fresh basil, if desired, and serve warm.