Spinach and Ricotta Stuffed Shells
If you’re craving a cozy, comforting pasta bake that feels both indulgent and fresh, these Spinach and Ricotta Stuffed Shells are exactly what you need. Giant pasta shells are filled with a creamy ricotta and spinach mixture, nestled into a bed of vibrant marinara, and topped with melty mozzarella for a crowd-pleasing dinner. The recipe is straightforward to assemble, makes excellent leftovers, and the flavors are universally loved—perfect for weeknights, potlucks, or a casual Sunday supper.
Why you’ll love this recipe
- Simple ingredients with a big flavor payoff.
- Make-ahead friendly—assemble, refrigerate, and bake later the same day.
- Customizable: add extra veggies, swap cheeses, or make it with a gluten-free shell if you prefer.
- Creamy ricotta and lightly seasoned spinach make a satisfying filling that pairs beautifully with marinara and melted mozzarella.
Ingredients
Serves 6–8
- ▢24 uncooked jumbo shells see note
- ▢1 (24 ounce) jar marinara sauce
- ▢16 ounces frozen spinach thawed
- ▢15 ounces ricotta cheese
- ▢1 cup freshly grated parmesan cheese
- ▢1 egg
- ▢1/2 teaspoon salt
- ▢Pepper to taste
- ▢1/2 teaspoon Italian seasoning
- ▢1/2 teaspoon garlic powder
- ▢2 cups shredded mozzarella cheese
- ▢For serving: fresh basil and/or chopped parsley optional, to taste
Note about the shells
The recipe calls for 24 uncooked jumbo shells. If you prefer, you can partially boil them until al dente before filling, but the shells can also be used straight from the box if you build the casserole with enough sauce and cover tightly while baking. See the instructions for both options.
Prep and tools
- 1 large mixing bowl
- 1 wooden spoon or spatula
- 1 baking dish (about 9×13 inches)
- 1 colander or fine strainer
- Paper towels or a clean kitchen towel
- Aluminum foil (for covered baking)
Flavor tips and swaps
- Want extra green goodness? Finely dice a small zucchini or add thawed frozen peas to the filling.
- Prefer a sharper tang? Use more grated parmesan or sprinkle pecorino on top.
- Make it herby: fold in chopped fresh basil or oregano to the filling for bright herb notes.
- For a lighter version, substitute part of the ricotta with cottage cheese (blended smooth) or use low-fat ricotta.
Step-by-step instructions
Follow these clear steps to build and bake your dish. I’ve rewritten the original directions into concise, sequential actions to make the process easy to follow while keeping the ingredient amounts intact.
- Preheat the oven to 375°F (190°C).
- If you prefer to pre-cook the shells: bring a large pot of salted water to a boil. Add the 24 uncooked jumbo shells and cook until al dente according to package directions, usually 8–10 minutes. Drain the shells and spread them on a sheet pan or plate to cool slightly so they’re easy to handle. If you’re using uncooked shells without pre-boiling, skip this step and ensure the final dish is well sauced so the shells cook through in the oven.
- Prepare the spinach: place the thawed 16 ounces frozen spinach in a colander and press or squeeze with the back of a spoon or with your hands to remove as much excess water as possible. Transfer the drained spinach to a clean cutting board and chop roughly if it’s in large clumps—this helps distribute it evenly in the filling.
- Make the filling: in a large mixing bowl combine the 15 ounces ricotta cheese, 1 cup freshly grated parmesan cheese, the drained chopped spinach, 1 egg, 1/2 teaspoon salt, pepper to taste, 1/2 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder. Stir until the mixture is smooth and uniformly combined. Taste and adjust pepper if needed.
- Prepare the baking dish: spread about 1 cup of the 24 ounce jar marinara sauce in the bottom of a 9×13-inch baking dish to create an even layer. This base prevents sticking and provides moisture for the shells to cook if they’re still uncooked.
- Fill the shells: using a spoon, stuff each of the 24 shells with a generous portion of the ricotta-spinach mixture. Place each stuffed shell seam-side up into the baking dish on top of the marinara sauce. Arrange them snugly in rows so they support each other while baking.
- Top with sauce and cheese: pour the remaining marinara sauce over the arranged shells, spreading it evenly so each shell has good coverage. Sprinkle 2 cups shredded mozzarella cheese over the top, ensuring the cheese is distributed so it melts and browns evenly.
- Cover and bake: cover the baking dish tightly with aluminum foil and bake in the preheated 375°F oven for 25 minutes. After 25 minutes, remove the foil and continue baking uncovered for an additional 10–12 minutes, or until the cheese is melted, bubbly, and lightly golden on top. If you used uncooked shells without pre-boiling, you may need an extra 5–10 minutes covered to ensure shells are tender—check for doneness by piercing a shell with a fork.
- Rest before serving: remove the dish from the oven and let it rest for 5–10 minutes. This short resting time helps the filling set and makes serving easier.
- Garnish and serve: finish with fresh basil leaves and/or chopped parsley to taste. Serve hot, spooning extra sauce from the dish onto plates as desired.
Make-ahead and storage
- To make ahead: assemble the dish up to the point of baking, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours. Bake from chilled—add about 10–15 minutes to the covered baking time to ensure it heats through.
- Leftovers: store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or reheat the entire casserole covered with foil at 350°F (175°C) until warmed through, about 20–25 minutes.
- Freezing: you can freeze the assembled, unbaked casserole. Wrap tightly with plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking; then bake as directed, adding time if still cold.
Serving suggestions
These Spinach and Ricotta Stuffed Shells pair beautifully with a simple green salad, roasted vegetables, or garlic bread. A crisp side of arugula with lemon vinaigrette offers a bright counterpoint to the creamy filling, while steamed broccoli or a tray of roasted carrots adds color and texture.
Common questions
Do I need to cook the shells before stuffing? No—if you prefer convenience, you can assemble with uncooked shells and rely on the sauce and covered baking to cook them through. If you want a more reliably tender texture and easier handling, boil them until al dente first.
Can I use fresh spinach instead of frozen? Yes. If using about 8–10 ounces fresh spinach, wilt it in a skillet with a splash of oil until softened, then squeeze out excess moisture before chopping and adding to the filling.
How do I make more or fewer servings? The recipe uses 24 shells and feeds about 6–8 people. To scale, maintain the same ratio of filling and sauce per shell—each shell generally holds about 2–3 tablespoons of filling.
Final notes
These Spinach and Ricotta Stuffed Shells are a perfect weeknight winner or an impressive dish to bring to gatherings. The assembly is intuitive, and the payoff—melted mozzarella, creamy ricotta, and savory marinara—is always worth the effort. Once you make this version, you’ll likely find yourself mixing in other favorite cheeses or vegetables to make it your own. Enjoy!
Spinach and Ricotta Stuffed Shells
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C) and place a rack in the top third of the oven.
- Bring a large pot of salted water to a boil and cook the jumbo shells 1 minute less than the package directions. Drain and transfer to a colander to cool slightly so they are easy to handle.
- Spread the marinara sauce evenly in the bottom of a 9×13-inch baking dish.
- Thoroughly squeeze excess water from the thawed spinach and chop if needed.
- In a mixing bowl combine the drained spinach, ricotta, grated Parmesan, egg, salt, black pepper, Italian seasoning, and garlic powder until well mixed.
- Spoon the filling into each cooked shell using a small spoon, then place the filled shells seam-side up in the prepared baking dish on top of the marinara sauce.
- Sprinkle the shredded mozzarella evenly over the stuffed shells and cover the dish tightly with foil.
- Bake covered for 30 minutes, then remove the foil and broil or bake a few additional minutes until the cheese is golden and bubbly—watch carefully to avoid burning.
- Serve immediately, seasoning with extra salt and pepper if desired and garnish with fresh basil or parsley.
Notes
- Serves 4–6 depending on portion size; 4–5 shells per person is typical.
- Jumbo shells often come in 12-ounce packages; cook extra shells in case some break.
- Use fresh spinach if preferred; sauté until wilted, cool, and chop before using.
- The number of shells used depends on how full you stuff them and your baking dish size.
- See the original blog post for make-ahead and freezing tips.
- This recipe also appears in the Salt & Lavender: Everyday Essentials cookbook.
