Spinach and Ricotta Stuffed Shells Bake

These spinach and ricotta stuffed shells are the perfect comfort food—creamy, cheesy, and baked in a savory marinara sauce. I love how each pasta shell is filled with a rich ricotta and spinach mixture, then covered in gooey melted cheese for a dish that feels both hearty and wholesome.

Why I Love This Recipe

I love this recipe because it’s a satisfying vegetarian meal that never feels like a compromise. The combination of spinach and ricotta is classic, and when I bake it all together with pasta and tomato sauce, it turns into a meal that’s cozy, filling, and crowd-pleasing. It’s also easy to make ahead, which makes dinner during the week a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Jumbo pasta shells
• Ricotta cheese
• Frozen chopped spinach, thawed and drained
• Egg
• Grated Parmesan cheese
• Mozzarella cheese, shredded
• Garlic, minced
• Salt and pepper
• Dried Italian herbs or fresh basil
• Marinara sauce (store-bought or homemade)
• Olive oil (optional, for sautéing garlic)

Directions

1. I start by cooking the jumbo pasta shells in salted boiling water until just al dente, then drain and set them aside to cool slightly.

2. In a mixing bowl, I combine the ricotta cheese, thawed spinach, egg, Parmesan, garlic, and a bit of salt, pepper, and herbs until it’s smooth and creamy.

3. I preheat the oven to 375°F (190°C) and spread a layer of marinara sauce over the bottom of a baking dish.

4. I fill each shell with the ricotta-spinach mixture using a spoon or piping bag, then nestle them into the baking dish over the sauce.

5. Once the dish is full, I spoon more marinara over the shells and sprinkle generously with shredded mozzarella and extra Parmesan.

6. I cover the dish with foil and bake for about 25 minutes, then uncover and bake for another 10 minutes or until the cheese is bubbly and golden.

Servings and timing

This recipe serves 4 to 6 people. Prep time takes around 20 minutes, and total baking time is 35 minutes, making the whole process about 55 minutes from start to finish.

Variations

• I sometimes add a pinch of red pepper flakes to the ricotta filling for a little heat.

• For extra flavor, I sauté fresh garlic in olive oil and mix it into the marinara sauce.

• I’ve swapped the spinach for chopped kale or Swiss chard when I have it on hand.

• Mixing in a bit of cream cheese with the ricotta makes the filling extra rich.

• I make it gluten-free by using gluten-free pasta shells, and it works great.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F (175°C) until heated through, about 20 minutes. I can also microwave individual portions for 1-2 minutes, adding a little extra marinara if needed to keep things moist. It freezes well too—just assemble the dish, cover it tightly, and freeze it before baking.

FAQs

Can I use fresh spinach instead of frozen?

Yes, I can sauté fresh spinach until wilted, then let it cool and squeeze out the moisture before mixing it into the filling.

What kind of ricotta should I use?

I use whole milk ricotta for the creamiest texture, but part-skim works if I want something lighter.

Can I make this dish ahead of time?

Absolutely. I often assemble the shells a day in advance, cover them, and refrigerate until I’m ready to bake.

Can I freeze stuffed shells?

Yes, I freeze the unbaked shells in the baking dish, wrapped tightly. When ready to cook, I bake them straight from frozen, adding extra time as needed.

What should I serve with stuffed shells?

I like to serve it with garlic bread, a green salad, or roasted vegetables for a complete meal.

Conclusion

These spinach and ricotta stuffed shells are one of those dishes that never gets old. They’re comforting, simple to make, and always a hit whether I’m serving them for a family dinner or meal prepping for the week. It’s a go-to recipe I can rely on every time I want something cozy and satisfying.

Spinach and Ricotta Stuffed Shells Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4-6 servings
• Category: Dinner, Main Course
• Method: Baked
• Cuisine: Italian-American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

These Spinach and Ricotta Stuffed Shells are the ultimate comfort food—tender pasta shells filled with a creamy ricotta and spinach mixture, smothered in marinara sauce, and baked to cheesy perfection. This hearty vegetarian dish is easy to make ahead, freezer-friendly, and perfect for family dinners or cozy weeknight meals.

---

Ingredients

• 20–24 jumbo pasta shells
• 15 oz ricotta cheese
• 10 oz frozen chopped spinach, thawed and well-drained
• 1 egg
• ½ cup grated Parmesan cheese
• 1½ cups shredded mozzarella cheese, divided
• 2–3 garlic cloves, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon dried Italian herbs (or fresh chopped basil)
• 3 cups marinara sauce (homemade or store-bought)
• 1 tablespoon olive oil (optional, for sautéing garlic)

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat oven to 375°F (190°C).
• Cook jumbo pasta shells in salted boiling water until al dente. Drain and set aside to cool slightly.
• In a mixing bowl, combine ricotta, spinach, egg, Parmesan, garlic, salt, pepper, and herbs. Stir until well mixed.
• Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
• Fill each pasta shell with the ricotta mixture and arrange them in the baking dish.
• Pour remaining marinara sauce over the filled shells. Top with mozzarella and a sprinkle of Parmesan.
• Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
• Let rest for 5–10 minutes before serving.

---

Notes

• Add red pepper flakes to the ricotta for a little kick.
• Fresh spinach can be used in place of frozen—sauté, cool, and squeeze dry first.
• Stirring cream cheese into the ricotta adds richness.
• Make it gluten-free with GF pasta shells.
• Assemble ahead and refrigerate or freeze before baking.