Spinach and ricotta stuffed shells are everything you love about comfort food—creamy, cheesy, and baked until golden and bubbly. This classic Italian-inspired dish is easy enough for a weeknight but elegant enough for a dinner party. Let’s make it!
🧀 Ingredients You’ll Need
- 12–15 jumbo pasta shells (about half a box)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed & drained)
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt & black pepper to taste
- Fresh basil for garnish (optional)
🛠 Tools That Make It Easy
- DOWAN 9×13 Casserole Dish – perfect for even baking
- Mixing Bowls – great for prepping your ricotta filling
- Silicone Spatula Set – scrapes every last bit of filling
- Reusable Piping Bag – keeps stuffing shells neat and mess-free
- AVACRAFT Saucepan – ideal for boiling pasta
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❤️ Why You’ll Love This Recipe
- Creamy, savory, and satisfying
- Great for meal prep – make ahead and bake later
- Crowd-pleasing for family dinners or potlucks
- Customizable with your favorite add-ins like mushrooms, herbs, or extra cheese
👩🍳 How to Make Stuffed Shells (Step-by-Step)
Step 1: Cook the Pasta
Boil the jumbo shells in salted water until al dente (about 8–10 minutes). Don’t overcook—they’ll finish in the oven. Drain and set aside to cool slightly.
Step 2: Prepare the Filling
In a large bowl, mix:
- Ricotta
- 1/2 cup mozzarella
- Parmesan
- Egg
Meanwhile, sauté the garlic in olive oil (30 seconds). Add spinach and cook until wilted (2–3 minutes). Let cool slightly, then stir into the cheese mixture. Season with Italian seasoning, salt, and pepper.
Step 3: Assemble the Shells
- Preheat oven to 375°F (190°C)
- Spread 1 cup of marinara in the bottom of a 9×13-inch baking dish
- Fill each shell with about 2 tablespoons of the spinach-ricotta filling
- Arrange in a single layer, open side up
- Top with remaining marinara and mozzarella
Step 4: Bake
- Cover with foil and bake for 20 minutes
- Uncover and bake 10 more minutes, until cheese is golden and bubbly
- Let rest for a few minutes before serving
Step 5: Serve & Enjoy
Top with fresh basil and serve warm alongside garlic bread or salad. This dish is cozy, flavorful, and makes for a beautiful presentation.
🔁 Tips for Success
- Use full-fat ricotta for the creamiest filling
- Don’t overfill the shells—it makes them hard to arrange
- Make it your own: add mushrooms, herbs, or sun-dried tomatoes
- Freezer-friendly: prep ahead, freeze before baking, and cook later
🛒 Shop This Recipe
- DOWAN Casserole 9×13 Baking Dish
- Glass Mixing Bowl Set
- Silicone Spatula Set
- Reusable Piping Bag
- AVACRAFT Stainless Steel Saucepan
📝 Spinach and Ricotta Stuffed Shells Recipe
Author: Mila
Total Time: 45 minutes
Servings: 4
Diet: Vegetarian
Ingredients (1x)
- 12–15 jumbo pasta shells
- 2 cups ricotta
- 1 cup mozzarella (divided)
- 1/2 cup Parmesan
- 1 egg
- 2 cups fresh or 1 cup frozen spinach
- 2 garlic cloves
- 2 cups marinara
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt & pepper
- Fresh basil (optional)
Instructions
- Cook shells until al dente. Drain and set aside.
- Mix ricotta, 1/2 cup mozzarella, Parmesan, and egg in a bowl.
- Sauté garlic in olive oil, add spinach, cook 2–3 minutes, then mix into cheese filling. Season well.
- Spread 1 cup marinara in baking dish. Fill shells with ricotta mixture, arrange in dish.
- Top with remaining marinara and cheese.
- Bake at 375°F: covered 20 min, uncovered 10 min.
- Garnish and serve.