I’ve been making these spinach and ricotta stuffed shells on repeat for busy weeknights and lazy Sunday dinners. Tender jumbo shells cradle a creamy ricotta-spinach filling, all baked in a blanket of marinara and melted mozzarella — comforting, simple, and always a crowd-pleaser.
Why you’ll love this dish
This recipe hits a sweet spot: it’s impressive enough for guests but easy enough for a hectic weeknight. The ricotta keeps the filling silky, the egg binds everything so the filling holds its shape, and fresh spinach adds color and a bright vegetable note. It’s kid-friendly, freezer-friendly, and scales easily — double the batch for potlucks or halve it for two.
“The family devoured these — cheesy, comforting, and not fussy. Perfect for nights when you want a homemade dinner without a lot of drama.”
When to make it: a cozy dinner, Sunday meal prep, or a vegetarian main for holiday sides. This is also a great make-ahead dish when you want to prep in advance and pop into the oven later.
How this recipe comes together
Start by boiling shells until just al dente so they hold their shape when stuffed. While they cook, mix the ricotta, cheeses, chopped spinach, a beaten egg, and seasonings — the egg gives structure, the parmesan adds savory depth, and a bit of mozzarella inside keeps the center creamy. Spread a thin layer of marinara in your baking dish, nestle in the filled shells, spoon more sauce on top, and finish with extra mozzarella. Bake covered to steam the filling, then uncover to brown and bubble the cheese.
This quick overview sets the flow: boil, mix, stuff, assemble, bake, and garnish.
What you’ll need
- 12 jumbo pasta shells
- 2 cups fresh spinach, chopped (about 2 handfuls)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided (½ cup in filling, ½ cup for topping)
- 1/2 cup grated parmesan cheese
- 1 egg, beaten
- 1 jar marinara sauce (about 24 oz)
- 1 teaspoon garlic powder (or 1 small clove minced garlic)
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Substitution notes:
- Use frozen spinach if needed — thaw and squeeze out excess liquid before mixing.
- Cottage cheese can replace ricotta for a lighter texture; pulse in a blender for creaminess.
- Swap pecorino romano for parmesan if you like a saltier tang.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente. Drain and let cool slightly so they’re easy to handle.
- In a medium bowl, combine chopped spinach, ricotta, 1/2 cup shredded mozzarella, parmesan, beaten egg, garlic powder, and a pinch each of salt and pepper. Stir until evenly mixed. Taste and adjust seasoning.
- Spoon about 2 tablespoons of the cheese mixture into each shell. Be generous but don’t overfill — the egg will set the filling during baking.
- Pour a thin layer of marinara sauce into the bottom of a baking dish (roughly 9×13 or similar). Arrange the filled shells in the dish in a single layer. Spoon remaining marinara over the shells, then sprinkle the remaining 1/2 cup mozzarella on top.
- Cover the dish tightly with aluminum foil and bake for 25 minutes. This steams the filling and warms everything through.
- Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
- Let the shells rest 5 minutes, then garnish with fresh basil if using. Serve warm.
Best ways to enjoy it
Pair these stuffed shells with:
- A crisp green salad (arugula with lemon vinaigrette cuts the richness).
- Garlic bread or a crusty baguette to mop up extra sauce.
- Roasted vegetables like broccoli or asparagus for a balanced plate.
- Drink pairings: medium-bodied red (Chianti or Sangiovese) or a bright Italian white (Pinot Grigio). Non-alcoholic: sparkling water with lemon.
For plating, spoon a little extra warm marinara on the plate, place 2–3 shells on top, and finish with torn basil and a sprinkle of extra parmesan.
Storage and reheating tips
- Refrigerate: Cool leftovers within 2 hours and store in an airtight container for 3–4 days.
- Reheat from fridge: Cover with foil and bake at 350°F (175°C) for 15–20 minutes until heated through. Microwaving works for single portions — heat on medium power in 45–60 second bursts to avoid rubbery cheese.
- Freeze: Assemble the dish but don’t bake. Wrap tightly with plastic and foil and freeze for up to 2 months. To bake from frozen, remove plastic, keep foil, and bake at 375°F for 45–60 minutes, removing foil for the last 10–15 minutes. If thawed overnight, bake 30–35 minutes covered, then 10 minutes uncovered.
Food safety tip: always reheat to an internal temperature of 165°F (74°C) when serving leftovers.
Pro chef tips
- Undercook the shells by 1–2 minutes so they finish cooking in the oven and don’t go mushy.
- Squeeze excess liquid from cooked or thawed spinach. Too much moisture will make the filling runny.
- Use whole-milk ricotta for creamier texture. If your ricotta is watery, drain it in a fine mesh sieve lined with cheesecloth for 20–30 minutes.
- Reserve a little sauce to thin the filling if it seems too thick, but don’t make the dish saucy — that can cause soggy shells.
- Let the baked dish rest 5–10 minutes before serving; it firms up and is easier to plate.
Creative twists
- Add sautéed mushrooms and a pinch of nutmeg to the filling for an earthy, cozy flavor.
- Make it spicy: mix red pepper flakes into the marinara or add a chopped roasted red pepper to the filling.
- Meat option: brown Italian sausage and fold it into the ricotta mixture, or layer cooked ground beef under the shells.
- Gluten-free: use gluten-free jumbo shells or swap for large manicotti tubes.
- Vegan: replace ricotta with a blended tofu-cashew mixture, use a flax “egg” (1 tbsp ground flax + 3 tbsp water), and a vegan mozzarella.
Your questions answered
Q: Can I use frozen spinach?
A: Yes. Thaw fully and squeeze out as much water as possible before adding to the filling. Too much moisture makes the filling runny.
Q: Can I assemble ahead of time?
A: Absolutely. Assemble and refrigerate for up to 24 hours before baking, or freeze unbaked for up to 2 months (see storage section for bake times).
Q: How do I prevent soggy shells?
A: Don’t overcook the pasta, drain well, and avoid an overly thin sauce. A light layer of sauce under the shells helps prevent sticking without making the dish watery.
Q: Is there a good substitute for the egg?
A: For binding, use 2 tablespoons of plain Greek yogurt or a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, let sit 10 minutes) — texture will differ slightly.
Q: How long does the assembled dish keep once baked?
A: Baked leftovers stay good in the fridge 3–4 days. Reheat to 165°F (74°C) before serving.
Conclusion
If you want more inspiration or alternative takes on stuffed shells, check out this detailed version on Spinach and Ricotta Stuffed Shells – Fork Knife Swoon. For another trusted recipe with great tips and variations, see Spinach ricotta stuffed shells – RecipeTin Eats.
Spinach and Ricotta Stuffed Shells
Ingredients
For the stuffed shells
- 12 pieces jumbo pasta shells
- 2 cups fresh spinach, chopped (about 2 handfuls)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided (½ cup in filling, ½ cup for topping)
- ½ cup grated parmesan cheese
- 1 whole egg, beaten
- 1 jar marinara sauce (about 24 oz)
- 1 teaspoon garlic powder (or 1 small clove minced garlic)
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente. Drain and let cool slightly.
- In a medium bowl, combine chopped spinach, ricotta, ½ cup shredded mozzarella, parmesan, beaten egg, garlic powder, and a pinch of salt and pepper. Stir until evenly mixed. Taste and adjust seasoning.
Stuffing and Baking
- Spoon about 2 tablespoons of the cheese mixture into each shell. Be generous but don’t overfill.
- Pour a thin layer of marinara sauce into the bottom of a baking dish. Arrange the filled shells in the dish in a single layer. Spoon remaining marinara over the shells, then sprinkle the remaining ½ cup mozzarella on top.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
- Let the shells rest 5 minutes, then garnish with fresh basil if using. Serve warm.
