This spinach and ricotta stuffed shells recipe is a hearty, cheesy, and comforting dish that makes a perfect vegetarian dinner. Tender jumbo pasta shells are filled with a rich mixture of ricotta, mozzarella, Parmesan, and sautéed spinach, then baked in marinara sauce until bubbly and golden. It’s a recipe I turn to when I want something both simple to make and impressive to serve.

Why You’ll Love This Recipe

I love how these stuffed shells feel like comfort food but still pack in a good amount of vegetables. The creamy ricotta combined with sautéed spinach and melted mozzarella gives the filling a satisfying richness, while the marinara adds brightness and ties everything together. I also enjoy that it’s versatile—I can prepare it ahead of time, bake it right before serving, and feed a small family or double it for a crowd.

Ingredients

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

• 16 jumbo pasta shells (I like to cook a few extras in case some break)

• 1 1/2 tbsp olive oil

• 2 tsp fresh garlic, minced

• 4 cups packed 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 the oven to 375°F and cook the pasta shells al dente according to package directions. Once drained, I set them aside to cool slightly.

2. In a skillet, I heat the olive oil over medium-high heat. I add garlic and cook for about a minute until lightly browned, then stir in the spinach until it wilts and reduces by half, about 3–4 minutes. I let it cool.

3. In a mixing bowl, I combine the spinach, ricotta, mozzarella, Parmesan, egg, basil, salt, and pepper until everything is well blended.

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

5. I top with the remaining marinara, cover with foil, and bake for 25 minutes. After removing the foil, I bake another 10–15 minutes until the top is lightly browned and the sauce is bubbling.

6. I serve warm with extra Parmesan sprinkled on top.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prepare and 35 minutes to cook, so I have it ready in about 50 minutes total.

Variations

I sometimes swap basil for Italian seasoning or oregano when I don’t have fresh herbs on hand. If I want more richness, I use whole milk ricotta instead of skim. For a different flavor, I’ve also tried a roasted garlic marinara instead of plain tomato sauce. When I want more heat, I mix a little red pepper into the filling.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the shells with foil and warm them in the oven at 350°F until heated through, about 20 minutes. They can also be reheated in the microwave, though I prefer the oven for the best texture. If I freeze the shells (before or after baking), I let them thaw overnight in the fridge before reheating.

FAQs

Can I make this recipe ahead of time?

Yes, I like to assemble the shells, cover them tightly, and refrigerate them for up to 24 hours before baking.

Can I freeze stuffed shells?

I freeze them either unbaked or baked. When unbaked, I thaw overnight and then bake as directed. When baked, I thaw and reheat covered until warm.

Do I need to drain the ricotta?

I usually don’t, but if my ricotta looks watery, I drain off the excess liquid to prevent a runny filling.

Can I use frozen spinach instead of fresh?

Yes, I just thaw it, squeeze out all the excess moisture, and use it in place of fresh spinach.

What pasta shapes can I use if I don’t have jumbo shells?

I’ve substituted manicotti tubes with success, or even layered the filling and pasta like a lasagna when shells weren’t available.

Conclusion

This spinach and ricotta stuffed shells recipe is one of my favorite baked pasta dishes because it balances comforting richness with fresh flavors. I like how easily it adapts to different sauces, herbs, or cheese blends, and I can make it ahead for busy evenings. Whether I’m cooking for family or serving guests, these cheesy stuffed shells always feel like a warm, satisfying meal.