This spinach and ricotta stuffed shells recipe is the perfect balance of hearty comfort and fresh flavors. Jumbo pasta shells are filled with a creamy mix of three cheeses and sautéed spinach, then baked in marinara sauce until bubbly and golden. It’s a satisfying vegetarian dinner that I love to make when I want something cozy but still fresh and light.

Why You’ll Love This Recipe

I like this recipe because it brings together simple ingredients in a way that feels special. The sautéed spinach adds freshness, while the ricotta, mozzarella, and Parmesan create a creamy filling that melts beautifully in the oven. I also love that it makes a complete meal on its own, but I can easily pair it with a salad or garlic bread for a bigger spread. Another reason I make this dish often is that it can be assembled ahead of time, making it perfect for weeknights or dinner parties.

Ingredients

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

• 16 jumbo pasta shells (I cook a couple of extras in case some break while boiling)

• 1 1/2 tbsp olive oil

• 2 tsp fresh garlic, minced

• 4 cups fresh spinach leaves, roughly chopped

• 12 oz skim-milk ricotta cheese

• 1 cup shredded skim-milk mozzarella cheese

• 1/2 cup grated Parmesan cheese, plus more for serving

• 1 large egg

• 1 tbsp fresh basil, finely chopped

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1 1/4 cups marinara sauce

Directions

1. I preheat my oven to 375°F and cook the pasta shells al dente, then drain and set aside.

2. In a skillet, I heat olive oil over medium-high heat, add the garlic, and sauté until lightly golden. Then I toss in the spinach and cook until wilted but still bright green, about 3–4 minutes. I let it cool slightly.

3. In a mixing bowl, I combine the spinach, ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper until smooth and creamy.

4. I spread 1/2 cup marinara sauce across the bottom of an 8×8-inch baking dish. Then I stuff each pasta shell with the spinach-ricotta mixture and arrange them in the dish.

5. I pour the remaining sauce over the top, cover with foil, and bake for 25 minutes. After removing the foil, I bake for another 10–15 minutes until golden and bubbly.

6. I serve warm with extra Parmesan on top.

Servings and timing

This recipe makes 4 servings. The prep time takes about 15 minutes, and the baking time is around 35 minutes, so the total time is about 50 minutes.

Variations

I sometimes swap fresh basil for Italian seasoning when I don’t have herbs on hand. If I want more richness, I use whole-milk ricotta instead of skim. Vodka sauce or a homemade tomato sauce can also replace the marinara for a deeper flavor. For a different twist, I’ve also made this with manicotti instead of shells, which works just as well.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover with foil and warm in the oven at 350°F until heated through, about 20 minutes. I can also microwave single portions. If I want to freeze the dish, I assemble the shells in the baking dish, cover tightly, and freeze unbaked. When ready to serve, I bake directly from frozen at 375°F, adding 15–20 extra minutes to the cook time.

FAQs

Can I make these stuffed shells ahead of time?

Yes, I often assemble the dish a day in advance, cover it tightly, and refrigerate it until I’m ready to bake.

Do I need to drain the ricotta cheese?

I usually don’t, unless it’s very watery. Most ricotta is fine as is.

Can I freeze leftovers?

Yes, I freeze baked leftovers in airtight containers. When reheating, I let them thaw in the fridge overnight before baking.

Can I use frozen spinach instead of fresh?

Yes, I’ve used frozen spinach. I thaw it completely, squeeze out excess liquid, and stir it into the cheese mixture.

What can I serve with stuffed shells?

I like serving them with a simple green salad, garlic bread, or roasted vegetables to round out the meal.

Conclusion

Spinach and ricotta stuffed shells are one of my favorite comforting pasta dishes. They’re creamy, cheesy, and hearty while still feeling fresh from the spinach and herbs. I love that I can prepare them ahead of time, freeze them for later, or change up the sauce and seasonings depending on what I have on hand. It’s a dish I keep coming back to whenever I want a reliable, crowd-pleasing dinner.