There’s something undeniably comforting about a bubbling dish of pasta, especially when it’s loaded with creamy cheese and nestled in a bed of rich tomato sauce. Easy Spinach and Ricotta Stuffed Shells are the perfect answer for those cozy evenings when all you want is a warm, satisfying meal that brings everyone to the table. This dish shines on busy weeknights, weekend gatherings, or when you need a go-to vegetarian meal that doesn’t compromise on flavor.
This recipe is inspired by a classic Italian-American tradition—baked pasta meant for sharing. Growing up, Sundays often meant gathering around the table with family while a tray of cheesy stuffed shells baked in the oven. With tender pasta shells filled with creamy ricotta, earthy spinach, and just the right touch of herbs, this dish feels both nostalgic and freshly inspired. Let’s dive into a timeless comfort food that’s sure to become a household favorite.
Why You’ll Love This Recipe
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Easy to Prepare: Perfect for beginners or seasoned cooks alike, this recipe comes together with minimal prep and ingredients.
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Make-Ahead Friendly: Assemble the shells ahead of time and pop them in the oven when you’re ready to eat.
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Freezer-Friendly: Make a double batch and freeze one for a future no-stress dinner.
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Crowd-Pleaser: Ideal for potlucks, holidays, or dinner parties, especially when you need a hearty vegetarian option.
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Customizable: Add your favorite herbs, swap in different cheeses, or include extras like mushrooms or zucchini.
Ingredients You’ll Need
For the Filling:
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15 ounces (1 container) whole milk ricotta cheese
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1 large egg
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1 ½ cups fresh spinach, chopped (or ¾ cup thawed frozen spinach, well-drained)
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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2 cloves garlic, minced
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon dried Italian seasoning (optional)
For the Pasta and Sauce:
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20–24 jumbo pasta shells
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3 cups marinara sauce (store-bought or homemade)
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1 cup shredded mozzarella cheese (for topping)
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Fresh basil or parsley, chopped (for garnish)
Step-by-Step Instructions
Creating Spinach and Ricotta Stuffed Shells at home is both simple and satisfying. Follow these clear steps to achieve a dish that’s comforting, flavorful, and dinner-party worthy.
Step 1: Cook the Pasta Shells
Start by bringing a large pot of salted water to a rolling boil. The salt enhances the flavor of the pasta and helps season your dish from the inside out. Once the water is boiling, add your jumbo pasta shells—about 20 to 24 depending on the size of your baking dish. Cook the shells until just al dente, typically around 8 to 9 minutes. The goal is to have them cooked but still firm, so they hold their shape during stuffing and baking.
Avoid overcooking at this stage—overdone shells are prone to tearing and may become too soft once baked. Once the pasta reaches the right texture, drain it immediately and rinse under cool water to stop the cooking process. This also makes them easier to handle by hand.
Pro Tip: To prevent the shells from sticking together, lightly drizzle them with olive oil after draining and toss gently. Lay them on a baking sheet or parchment paper in a single layer while you prep the filling.
Step 2: Prepare the Ricotta and Spinach Filling
While the pasta is cooling, you can move on to the delicious creamy filling. In a large mixing bowl, combine the following: 15 ounces of whole milk ricotta cheese, 1 large egg, 1 ½ cups of chopped fresh spinach (or ¾ cup of frozen spinach, fully thawed and drained), 1 cup shredded mozzarella, ½ cup grated Parmesan, 2 cloves of minced garlic, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon Italian seasoning for an herbal lift.
Stir everything together until the mixture is smooth, creamy, and well-combined. The spinach should be evenly distributed, and the cheeses fully incorporated.
If you’re using frozen spinach, it’s essential to squeeze out all excess moisture—wrap it in a clean kitchen towel or paper towels and press firmly. Any leftover water can thin out your filling and make the dish soggy.
Taste the mixture (if you’re comfortable with raw egg) and adjust the seasoning if needed. A pinch more salt or pepper can bring out the richness of the cheese and balance the garlic.
Step 3: Preheat and Assemble
Now it’s time to build the dish. Preheat your oven to 375°F (190°C) so it’s hot and ready by the time you’re finished assembling.
Take a 9×13-inch baking dish and spread about 1 ½ cups of marinara sauce on the bottom. This layer helps prevent the shells from sticking and adds that rich tomato flavor underneath.
Using a spoon, small cookie scoop, or even a piping bag (a helpful trick for less mess), fill each pasta shell generously with the ricotta-spinach mixture. You want them full but not overflowing—somewhere around 2 tablespoons per shell works well. Arrange them seam-side up in the baking dish, nestled snugly in rows. You should fit about 20 shells comfortably in a standard pan.
Once all shells are filled and placed, spoon the remaining marinara sauce over the top. Be sure each shell gets a little love—this ensures the tops don’t dry out during baking.
Step 4: Bake to Perfection
Finish the dish by sprinkling the remaining 1 cup of shredded mozzarella cheese evenly over the top. You can also add a bit more Parmesan if you’re a fan of crispy, salty edges.
Cover the baking dish with aluminum foil to trap in moisture and bake for 25 minutes. This allows the filling to heat through and the cheeses to melt beautifully. After 25 minutes, remove the foil and return the dish to the oven for another 10 minutes, or until the top is golden and bubbly.
Once the shells are piping hot and the cheese is lightly browned in spots, remove the dish from the oven and let it rest for about 5 minutes. This gives the sauce time to settle and makes serving easier.
Before serving, garnish with freshly chopped basil or parsley. These herbs not only brighten the flavor but also add a pop of color to the final presentation.
Tips for Success
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Don’t Overcook the Shells: Slightly undercooked shells hold up better during baking and are easier to fill.
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Use Whole Milk Ricotta: It gives the filling a creamier, richer texture.
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Drain Spinach Thoroughly: Excess water will make the filling runny and can dilute flavor.
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Double Up for Meal Prep: This recipe freezes beautifully. Assemble in a foil tray, cover tightly, and freeze for up to 2 months.
Variations to Try
Want to give this recipe your own twist? Here are a few fun ideas:
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Add Protein: Mix in cooked ground turkey, Italian sausage, or shredded chicken to the filling.
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Make It Vegan: Use plant-based ricotta, dairy-free mozzarella, and skip the egg or use a flax egg.
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Try a White Sauce: Replace marinara with Alfredo or a creamy béchamel for a rich, decadent twist.
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Extra Veggies: Add sautéed mushrooms, zucchini, or bell peppers for more flavor and nutrition.
Serving Suggestions
Stuffed shells are hearty on their own but pair beautifully with:
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A crisp green salad with balsamic vinaigrette
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Garlic bread or crusty Italian bread
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Roasted vegetables, like broccoli, carrots, or Brussels sprouts
This is a great all-in-one meal but adding a side or two makes it feel even more special, especially when serving guests.
Storage and Reheating
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating Tips
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Microwave: Cover and reheat individual portions for 1-2 minutes.
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Oven: Cover the baking dish with foil and warm in a 350°F oven for 15-20 minutes.
Freezing Instructions
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Assemble the dish but don’t bake it.
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Wrap tightly in plastic wrap and foil, then freeze.
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When ready to cook, bake from frozen at 375°F, covered, for 50–60 minutes, then uncover and bake an additional 10–15 minutes.
Homemade Marinara Sauce (Optional)
Want to level up the flavor even more? Try making your own simple marinara:
Ingredients:
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2 tablespoons olive oil
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1 small onion, finely chopped
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3 cloves garlic, minced
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1 (28-ounce) can crushed tomatoes
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1 teaspoon salt
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½ teaspoon sugar
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½ teaspoon dried oregano
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Fresh basil leaves (optional)
Instructions:
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Heat olive oil in a saucepan over medium heat. Sauté onion for 3-4 minutes until translucent.
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Add garlic and cook for 30 seconds.
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Stir in crushed tomatoes, salt, sugar, and oregano. Simmer uncovered for 20-30 minutes.
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Stir in fresh basil just before using.
Homemade sauce makes a big difference in flavor and is worth the extra few minutes if you have the time.
Frequently Asked Questions
Can I use cottage cheese instead of ricotta?
Yes, cottage cheese is a viable substitute for ricotta and is often used as a lighter alternative. It has a higher moisture content and a slightly tangier flavor, which some people actually prefer. If you decide to go this route, make sure to drain it well using cheesecloth or a fine mesh sieve to remove excess liquid. For the creamiest texture, blend the cottage cheese in a food processor or blender before mixing it with the rest of the filling ingredients. This helps achieve that smooth consistency similar to ricotta and prevents the filling from being watery once baked.
Can I use frozen stuffed shells instead of dried pasta?
This recipe is designed for dried jumbo pasta shells, which are cooked until just al dente and then filled. Frozen pre-stuffed shells, often sold in grocery stores, come already filled and may have different cooking times and instructions. If you’re asking whether you can use uncooked frozen jumbo shells (just the shells, not pre-stuffed), the answer is still no. Jumbo shells must be boiled first to become pliable enough for stuffing. Frozen shells would likely break or remain too firm if not cooked before assembly. For best results, stick with traditional dried pasta shells and prepare them as instructed.
Is this recipe gluten-free?
This recipe is not inherently gluten-free, as traditional pasta shells are made from wheat flour. However, you can easily make it gluten-free by substituting gluten-free jumbo shells, which are now widely available in many supermarkets and online. Additionally, make sure your marinara sauce is gluten-free—some store-bought versions may contain hidden sources of gluten such as additives or thickeners. Always read labels carefully, especially when preparing meals for someone with celiac disease or gluten sensitivity.
How many people does this recipe serve?
A standard 9×13-inch baking dish filled with about 20 stuffed shells will typically serve 5 to 6 people, depending on portion sizes and what side dishes are served alongside. If you’re serving this as part of a larger spread with salad, bread, or vegetables, you can stretch it to 6 or even 7 servings. On the other hand, if it’s the main attraction and your diners are hungry, 4 generous servings may be more realistic. Consider doubling the recipe for larger gatherings or meal prep.
