Spinach and Ricotta Stuffed Shells
I grew up with a pan of cheesy shells on the table every Sunday — this spinach and ricotta version is the lighter, green-filled cousin that still feels like comfort food. Tender jumbo shells cradle a creamy ricotta-spinach filling, topped with marinara and melty mozzarella for a simple crowd-pleaser that works for weeknights, potlucks, or an easy holiday side.
Why you’ll love this dish
This recipe strikes a balance: it’s comforting and cheesy but brightened by spinach, making it feel both indulgent and a little virtuous. It’s forgiving to make (no perfect piping required), scales easily, and reheats beautifully — which is why home cooks keep it in rotation for family dinners and meal prep. If you enjoy baked pasta casseroles, this dish delivers the same warm, saucy satisfaction as lasagna but with less fuss; see a different layered spinach lasagna idea in this butternut squash and spinach lasagna for another cozy option.
“We loved how the ricotta and spinach stayed creamy inside each shell — simple to assemble, and everyone went back for seconds.”
How this recipe comes together
A quick overview so you know what to expect before you start:
- Boil jumbo pasta shells until just al dente and cool slightly so you can handle them.
- Mix ricotta, cheeses, chopped cooked spinach, an egg, and seasonings to make the filling.
- Spoon the filling into each shell and arrange them in a baking dish.
- Top with marinara and the remaining mozzarella, cover, and bake until bubbly and golden.
- Rest briefly, then serve.
This flow makes the work predictable and easy to prep ahead: shells and filling can be prepared earlier, then assembled and baked when guests arrive.
What you’ll need
- 12 jumbo pasta shells
- 2 cups ricotta cheese (whole-milk ricotta is creamier; part-skim works for lighter results)
- 1 cup cooked and chopped spinach (fresh or frozen; see note below)
- 1 cup grated mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce (use your favorite jarred sauce or a quick homemade sauce)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and freshly ground black pepper to taste
Substitutions and notes: swap garlic and onion powders for 1–2 cloves minced garlic and 1/4 cup finely chopped onion if you prefer fresh aromatics. For a mushroom-forward twist, check out this cheesy spinach and mushroom lasagna for inspiration. Frozen spinach should be well-thawed and squeezed dry to avoid a watery filling.
Step-by-step overview
- Preheat, cook shells, make filling, stuff shells, arrange in dish, top with sauce and cheese, cover and bake, then uncover and brown.
- Expect about 35–40 minutes in the oven total, plus time to cook pasta and prepare spinach (roughly 15–20 minutes extra).
This summary helps when you want to prep on a schedule: cook shells and make filling up to a day ahead, then assemble and bake at mealtime.
Directions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package directions until al dente. Drain and let cool slightly so they’re easy to handle.
- In a large bowl, combine ricotta, chopped cooked spinach, half the mozzarella, Parmesan, egg, garlic powder, onion powder, and a generous pinch of salt and pepper. Stir until smooth and evenly mixed. Taste and adjust seasoning.
- Spoon about 2 tablespoons of the ricotta mixture into each shell. Place the filled shells seam-side up in a single layer in a baking dish.
- Pour the marinara sauce evenly over the shells so they’re mostly covered. Sprinkle the remaining mozzarella over the top.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and lightly golden.
- Let the dish cool for 5–10 minutes before serving so the filling sets slightly and is easier to serve.
Short sentences and clear verbs keep things moving in the kitchen: cook, mix, spoon, cover, bake, rest.
Best ways to enjoy it
Serve these shells hot straight from the oven with a fork and a crisp side. Pairing ideas:
- A simple green salad with lemon vinaigrette to cut the richness.
- Garlic bread or a crusty baguette to soak up extra sauce.
- Roasted vegetables like asparagus or broccoli for color and texture.
For a heartier meal, serve alongside a vegetable-forward baked pasta such as this cheesy spinach and mushroom lasagna for variety on the table.
Storage and reheating tips
- Refrigerate leftovers in an airtight container for up to 3–4 days. Cool to room temperature (no longer than 2 hours at room temp) before refrigerating.
- To reheat individual portions, microwave 1–2 minutes until heated through, or rewarm covered in a 350°F (175°C) oven for 15–20 minutes. Add a splash of marinara or a few drops of water to prevent drying.
- To freeze: assemble the shells in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Bake from frozen at 375°F (190°C); keep covered for 40–50 minutes, then uncover and bake until hot and the cheese is bubbly.
Always reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Helpful cooking tips
- Squeeze the spinach dry: excess moisture is the most common reason the filling becomes watery. Use a towel or cheesecloth to press it out.
- Don’t overcook shells: al dente shells hold their shape and won’t become mushy after baking.
- Use the egg as a binder: it helps set the filling so it doesn’t ooze out when scooped.
- Make-ahead trick: prepare the shells and filling up to a day ahead, refrigerate separately, then assemble and bake when ready. For extra flavor, stir 1–2 teaspoons of Italian seasoning or a splash of nutmeg into the ricotta.
Also, if you like creamy variations, try this creamy spinach and mushroom lasagna for another comforting option.
Creative twists
- Meat variation: add cooked Italian sausage or ground beef to the marinara before pouring over the shells.
- Vegetarian enrichments: fold in roasted red peppers or artichoke hearts to the ricotta for extra brightness.
- Vegan swap: use firm tofu blended with nutritional yeast instead of ricotta, and a vegan mozzarella; bake slightly longer for a browned top.
- Spicy kick: mix in red pepper flakes or a spoonful of harissa to the marinara for heat.
Your questions answered
Q: Can I use frozen spinach?
A: Yes—thoroughly thaw and squeeze out all excess liquid. Use about 1 cup packed thawed spinach for this recipe.
Q: Can I assemble ahead of time and bake later?
A: Absolutely. Assemble the shells and refrigerate (covered) for up to 24 hours before baking. If baking from chilled, you may need an extra 5–10 minutes in the oven.
Q: How many does this serve?
A: Twelve jumbo shells usually serve 3–4 people as a main dish or 6 as a side, depending on appetites.
Q: Is it safe to freeze after baking?
A: Yes. Freeze cooled leftovers in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Conclusion
If you want more stuffed-shell inspiration or alternate approaches to the ricotta-spinach combo, these two recipes offer different takes: Spinach and Ricotta Stuffed Shells – Fork Knife Swoon and Spinach ricotta stuffed shells – RecipeTin Eats. Both are great references for variations and technique that complement this recipe.
Spinach and Ricotta Stuffed Jumbo Shells
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package directions until al dente.
- Drain and let cool slightly.
- In a large bowl, combine ricotta, chopped spinach, half the mozzarella, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Spoon about 2 tablespoons of the ricotta mixture into each shell.
- Place the filled shells seam-side up in a baking dish.
- Pour the marinara sauce evenly over the shells.
- Sprinkle the remaining mozzarella over the top.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and lightly golden.
- Let cool for 5–10 minutes before serving.
