Name: Spinach and Ricotta Stuffed Pasta Shells Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12-14 jumbo pasta shells; 1 tablespoon extra virgin olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 4 cups fresh spinach; 1 cup ricotta cheese; 1 cup mozzarella cheese, shredded; 1/2 cup Parmesan cheese, grated; 1 large egg; 1/2 teaspoon pepper; 1/2 teaspoon salt; 1 1/2 cups marinara sauce; Basil for serving (optional); Extra Parmesan cheese for serving (optional)

If you love cozy, comforting Italian food that feels like a warm hug on a plate, then this Spinach and Ricotta Stuffed Pasta Shells Recipe is going to be your new go-to. I absolutely love how these tender jumbo shells are filled with a creamy blend of spinach, ricotta, and cheeses, then baked with marinara sauce until bubbly and perfect. When I first tried this, I was hooked instantly — and I bet you will be too once you see how easy and rewarding it is to make!

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Why You’ll Love This Recipe

Comforting and Delicious: Every bite of these stuffed shells brings together creamy cheeses, fresh spinach, and rich marinara that your whole family will adore.
Simple Ingredients: This recipe uses everyday pantry and fridge staples that combine to make something truly special without the fuss.
Make-Ahead Friendly: You can prep this dish in advance and bake it when ready—perfect for busy weeknights or entertaining guests.
Kid-Approved: My family goes crazy for these shells, and they’re a great sneaky way to get more greens into picky eaters.

The image shows a white dish filled with large pasta shells stuffed with creamy, white cheese mixed with dark green spinach leaves. The shells are arranged closely side by side, sitting in a red tomato sauce that is partly seen between the pasta. On top, thin strips of fresh green basil are scattered, adding a fresh touch. The pasta has a slightly textured yellow color with visible ridges, and the sauce has small chunks of tomato. The bright and fresh colors of the cheese, spinach, and basil contrast nicely with the red sauce and yellow pasta, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Choosing the right ingredients really makes a difference here. I always go for fresh spinach when possible because it wilts down beautifully and blends nicely into the cheese filling. Freshly grated Parmesan and good-quality marinara sauce take this from simple to showstopper.

Jumbo pasta shells: The perfect size to hold lots of cheesy goodness—make sure they’re not broken when you buy them!
Extra virgin olive oil: Adds a lovely depth when sautéing the onions and garlic.
Onion: I prefer yellow or sweet onion for that gentle sweetness that rounds out the filling.
Garlic: Fresh minced garlic boosts flavor instantly—don’t skip it!
Fresh spinach: Fresh works best for texture and color; frozen can get watery.
Ricotta cheese: Creamy and mild, this is the hero of the stuffing.
Mozzarella cheese: Adds a melty, stringy texture that makes every bite fun.
Parmesan cheese: Grated cheese packs a salty, nutty flavor that elevates the filling.
Egg: Helps bind all the ingredients together so the filling holds inside the shells.
Salt and pepper: Basic, but essential for seasoning and bringing out the flavors.
Marinara sauce: Use a good-quality sauce or homemade if you have it—it really makes the dish come alive.
Basil (optional): Fresh basil as a garnish adds freshness and color when serving.
Extra Parmesan for topping (optional): A sprinkle on top just before serving gives a nice finishing touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Spinach and Ricotta Stuffed Pasta Shells Recipe is how easy it is to switch things up and make it your own. Don’t be afraid to get creative to match your taste or dietary needs!

Add some heat: For a bit of a kick, I sometimes toss in red pepper flakes or a dash of hot sauce into the filling.
Swap the greens: If spinach isn’t your favorite, kale or Swiss chard makes an excellent alternative.
Make it vegan: Substitute ricotta with vegan cheese tofutti or a blend of mashed tofu and nutritional yeast, and use a plant-based mozzarella.
Extra protein: Stir cooked Italian sausage or ground turkey into the filling for a heartier meal.

How to Make Spinach and Ricotta Stuffed Pasta Shells Recipe

Step 1: Prepare the pasta shells perfectly

Start by preheating your oven to 375°F. Meanwhile, boil your jumbo pasta shells until they’re al dente—meaning they should be cooked but still have a bit of a bite. I say this because overcooked shells tend to break and won’t hold the filling as well. When the shells are done, drain them carefully and set aside to cool just enough so you can handle them without burning your fingers.

Step 2: Sauté onions, garlic, and wilt your spinach

Heat the olive oil in a large skillet over medium heat. Toss in the diced onion and cook for 3 to 4 minutes until translucent and softened. Then add your minced garlic and cook for another minute—you’ll want that fragrant aroma to fill your kitchen! Next, add the fresh spinach and sauté until wilted, which should only take about 2 minutes. This quick sauté reduces excess moisture while keeping flavor.

Step 3: Make the creamy spinach and ricotta filling

Transfer your spinach mixture to a large mixing bowl. To this, add the ricotta, shredded mozzarella, grated Parmesan, one large egg, salt, and pepper. Stir everything together until you have a smooth, well-combined filling. I like to taste a little at this point to adjust the seasoning if needed—it makes all the difference in the final dish.

Step 4: Stuff, assemble, and bake

Spread half of your marinara sauce across the bottom of an 8×8 or 9×9-inch baking dish. This keeps the shells from sticking while baking and infuses flavor from underneath. Then carefully stuff each cooked shell with a generous scoop of the spinach and ricotta filling, placing them open side up in the dish. Pour the remaining sauce over the top, covering each shell. Bake uncovered for 20 to 30 minutes until everything is heated through, bubbly, and the cheese is gooey.

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Pro Tips for Making Spinach and Ricotta Stuffed Pasta Shells Recipe

Don’t Skip Salting the Pasta Water: Adding enough salt to your boiling water seasons pasta from the inside, bringing out deeper flavors in the whole dish.
Drain Your Spinach Well: I discovered this trick when I noticed watery filling—use a clean kitchen towel or squeeze spinach firmly to avoid soggy shells.
Stuff Gently but Generously: Be careful not to rip the shells, but don’t be shy with the filling—they should be plump and inviting!
Let it Rest Before Serving: After baking, letting the dish sit a few minutes helps everything set so it slices beautifully on the plate.

How to Serve Spinach and Ricotta Stuffed Pasta Shells Recipe

The image shows large pasta shells stuffed with a creamy, white cheese and spinach mixture, placed in a white baking dish. The pasta shells are a pale golden color with ridges and are arranged closely together in a single layer. Beneath the shells is a thick layer of rich, red tomato sauce spread evenly across the bottom of the dish. The cheese filling has green spinach leaves mixed within, and the tops of the shells are garnished with thin strips of fresh green basil. The white marbled surface is visible around the dish edges. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like topping my shells with fresh basil leaves for that pop of bright, aromatic freshness. A little extra sprinkle of Parmesan cheese right before serving also adds a lovely nutty finish. You’ll find these simple touches really elevate the whole experience.

Side Dishes

This dish pairs wonderfully with a crisp green salad tossed with lemon vinaigrette or a side of roasted vegetables—think asparagus or zucchini for a nice contrast. If you want something heartier, garlic bread is always a crowd-pleaser alongside cheesy stuffed shells.

Creative Ways to Present

For special dinners, I’ve arranged the stuffed shells in a large oval serving dish, alternating with fresh basil sprigs between shells. It’s visually stunning and inviting. You can also sprinkle some toasted pine nuts or cracked black pepper on top for a gourmet touch that guests always notice.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I usually portion them out into individual servings so it’s quick to reheat just what I need. The flavors meld together even more overnight, making the next day almost better than fresh.

Freezing

Freezing works great for this Spinach and Ricotta Stuffed Pasta Shells Recipe. I freeze before baking by assembling in a freezer-safe container and covering tightly with foil and plastic wrap. When you want to bake, thaw overnight in the fridge, then bake as usual, adding a bit more time if still chilled.

Reheating

To reheat, I cover the dish with foil to keep it moist and pop it in a 350°F oven for about 20 minutes until warmed through. Microwaving works too, but the oven really keeps the texture and flavor intact better.

FAQs

Can I use frozen spinach for the filling?

Yes, you can use frozen spinach, but be sure to thaw it completely and squeeze out all excess moisture before mixing it with the cheeses. This will prevent the filling from becoming watery and the shells from getting soggy.
Do I need to pre-cook the pasta shells?

Yes! Pre-cooking the jumbo pasta shells until al dente is important so they’re flexible enough to stuff without breaking and to ensure they cook fully when baked.
Can I make this recipe gluten-free?

Absolutely. Simply substitute regular jumbo pasta shells with a gluten-free version. Just be sure to check the cooking time as gluten-free pasta may vary.
How do I know when the stuffed shells are done baking?

You’ll know they’re done when the sauce is bubbly, the cheese is melted and slightly golden on top, and the filling feels hot throughout. Usually, 20-30 minutes at 375°F does the trick.
Can I prepare these stuffed shells ahead of time?

Yes! You can assemble the stuffed shells a day ahead, cover, and refrigerate. When ready, bake them as directed. This makes mealtime super convenient.

Final Thoughts

I honestly can’t recommend this Spinach and Ricotta Stuffed Pasta Shells Recipe enough. It’s one of those dishes that’s easier than it looks, tastes comforting and fresh, and brings everyone around the table with smiles. Whether you’re cooking for family, hosting a casual dinner, or just want to savor some cheesy goodness for yourself, this recipe won’t let you down. Give it a try—you might just find your new favorite pasta night staple!