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Jump to RecipeThese easy spinach ricotta stuffed shells are cheesy, comforting and perfect for feeding a crowd. Jumbo pasta shells are filled with a creamy mixture of ricotta, spinach, mozzarella, Parmesan, garlic and Italian herbs, nestled into marinara sauce and topped with more melty cheese. They bake up bubbly and golden, and every bite is rich, tender and satisfying.
This vegetarian classic is simple enough for a cozy weeknight, special enough for guests and wonderful for meal prep. It can be assembled ahead and even frozen. If you love stuffed pasta, try my pumpkin pesto cheese stuffed shells, Philly cheesesteak stuffed shells or baked ravioli with spinach and mushrooms.
Why You Will Love These Stuffed Shells
- Classic comfort food. Creamy ricotta, spinach and marinara in every bite.
- Three cheeses. Ricotta, mozzarella and Parmesan.
- Vegetarian. A hearty meatless main everyone enjoys.
- Make ahead and freezer friendly. Perfect for busy weeks and new parents.
- Feeds a crowd. One pan serves six to eight.
Ingredients You Will Need
Exact amounts are in the recipe card below.
- Jumbo pasta shells: about 12 ounces, which gives you around 30 shells plus a few extras for any that tear.
- Whole milk ricotta: creamy and mild, the heart of the filling.
- Frozen chopped spinach: thawed and squeezed very dry. Fresh spinach also works if you wilt and chop it.
- Shredded mozzarella: for gooey, stretchy cheese inside and on top.
- Grated Parmesan: adds salty, nutty flavor.
- Egg: binds the filling so it holds together when baked.
- Garlic, Italian seasoning, salt, pepper and a pinch of nutmeg: classic seasonings for ricotta.
- Marinara sauce: about 24 ounces, store bought or homemade.
- Fresh basil: for garnish.
How to Make Spinach Ricotta Stuffed Shells
1. Cook the shells
Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the jumbo shells for 2 minutes less than the package directions, so they are pliable but still firm. Drain in a colander, rinse with cool water and spread them on a tray so they do not stick.
2. Make the filling
Squeeze the thawed spinach in a clean kitchen towel until very dry. In a mixing bowl, stir together the ricotta, spinach, 1 cup of the mozzarella, half of the Parmesan, the egg, garlic, Italian seasoning, nutmeg, salt and pepper until evenly combined.
3. Fill the shells
Spread about 1 cup of marinara in the bottom of a 9×13 baking dish. Fill each shell with about 2 tablespoons of the ricotta mixture and arrange them in the dish, open side up. A spoon works, but a zip top bag with the corner snipped off makes filling faster.
4. Sauce and top
Spoon the remaining marinara over and around the shells, leaving some of the filling peeking through. Sprinkle with the remaining mozzarella and Parmesan.
5. Bake
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the sauce is bubbling and the cheese is melted and lightly golden. Let rest for 5 minutes, then garnish with fresh basil.
Tips for the Best Stuffed Shells
- Squeeze the spinach well. Excess water makes the filling runny.
- Use whole milk ricotta. It is creamier and more flavorful than part skim.
- Undercook the shells. They finish cooking in the oven and hold their shape.
- Cook extra shells. A few always tear.
- Cover while baking. Foil keeps the shells moist before the cheese browns.
Frozen vs Fresh Spinach
Frozen chopped spinach is the easiest option for stuffed shells. It is already chopped, inexpensive and packs a lot of spinach into a small amount of space. Thaw it in the microwave or overnight in the fridge, then wrap it in a clean kitchen towel and twist firmly to squeeze out as much water as possible. You will be surprised how much comes out. If you prefer fresh spinach, you will need about 1 pound. Wilt it in a skillet with a drizzle of olive oil, let it cool, squeeze it dry and chop it finely. Either way, dry spinach is the key to a thick, creamy filling that stays inside the shells.
How to Choose the Best Ricotta
Ricotta quality makes a big difference in stuffed shells. Whole milk ricotta has a richer flavor and creamier texture than part skim, which can be grainy. Look for ricotta with a short ingredient list, ideally just milk, vinegar or whey and salt. If your ricotta looks very wet, drain it in a fine mesh strainer for 15 to 30 minutes before mixing. For an extra silky filling, you can whip the ricotta with a hand mixer for a minute before adding the other ingredients.
Easy Variations
- Add meat: stir browned Italian sausage or ground beef into the marinara.
- Alfredo shells: use Alfredo sauce instead of marinara, or half of each for a rosé style sauce.
- Mushroom spinach: fold sautéed chopped mushrooms into the filling.
- Pesto ricotta: mix a few spoonfuls of basil pesto into the filling.
- Lighter version: use part skim ricotta and mozzarella.
- Kale: use finely chopped cooked kale instead of spinach.
The Easiest Way to Fill Jumbo Shells
Filling shells can be the slowest part of this recipe, but it goes quickly with the right approach. Once the shells are cooked and rinsed, lay them open side up on a sheet pan lightly brushed with olive oil so they do not stick together or close up. Transfer the ricotta filling to a large zip top bag, push it toward one corner and snip off about 3/4 inch.
Hold each shell gently in one hand and pipe the filling in with the other. You will fill 30 shells in about 5 minutes, and your hands stay clean. If you do not have a bag, use two spoons, one to scoop and one to push the filling into the shell. Place the shells snugly in the baking dish so they support each other and keep their shape as they bake.
A Great Freezer Meal to Share
Stuffed shells are one of the best freezer meals because they bake up just as well after freezing. They make a thoughtful meal to bring to new parents, friends recovering from surgery or neighbors who need a helping hand. Assemble them in a disposable foil pan, cover tightly with plastic wrap and foil, and label with the baking instructions thaw overnight in the fridge, then bake covered at 375°F for 30 minutes and uncovered for 15 minutes more.
You can also freeze individual stuffed shells on a tray and store them in a freezer bag, then bake just the number you need with a little sauce.
Common Mistakes to Avoid
- Watery filling. Always squeeze the spinach dry and drain wet ricotta.
- Overcooked shells. Soft shells tear easily and become mushy in the oven.
- Too little sauce. The shells need sauce underneath and on top to stay moist.
- Skipping the rest. A few minutes helps the filling set for cleaner servings.
What to Serve With Stuffed Shells
Pair these cheesy shells with a crisp Caesar or Italian salad, roasted broccoli or green beans, and warm garlic bread. For a hearty Italian dinner, start with a bowl of soup or a Caprese salad. They also pair well with my homemade Bolognese if you want a meaty option on the table.
Make Ahead, Storage and Freezing
- Make ahead: assemble the dish, cover tightly and refrigerate for up to 24 hours. Add 10 minutes to the covered baking time.
- Refrigerator: store leftovers in glass meal prep containers for up to 4 days.
- Freezer: freeze unbaked shells in the dish, wrapped in plastic and foil, for up to 3 months. Thaw overnight in the fridge before baking.
- Reheating: reheat covered at 350°F for 20 minutes or microwave individual portions.
Frequently Asked Questions
Can I use fresh spinach?
Yes. Wilt about 1 pound, squeeze it dry and chop it finely before mixing.
Do I need to add an egg to the filling?
The egg helps the filling hold together, but you can skip it for a softer, looser filling.
How do I keep the shells from tearing?
Cook them just until pliable, rinse with cool water and handle gently.
Can I make stuffed shells without ricotta?
Yes. Cottage cheese blended until smooth is a good substitute.
How many shells does this make?
About 28 to 32 shells, enough for six to eight servings.
Can I freeze stuffed shells?
Yes. Freeze them unbaked for up to 3 months, then thaw and bake.
Final Thoughts
Easy spinach and ricotta stuffed shells are a timeless comfort food that everyone loves. Creamy cheese filling, tender pasta and rich marinara bake into a bubbly, golden dish that is perfect for weeknights, holidays and freezer meals. Make a pan this week and enjoy the leftovers even more the next day.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 20 g |
| Carbohydrates | 40 g |
| Fat | 15 g |
| Saturated Fat | 8 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 720 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Easy Spinach and Ricotta Stuffed Shells
Ingredients
Method
- Preheat the oven to 375°F. Cook the shells 2 minutes less than package directions, drain and rinse.
- Mix the ricotta, spinach, 1 cup mozzarella, half the Parmesan, egg, garlic and seasonings.
- Spread 1 cup marinara in a 9×13 dish. Fill each shell with about 2 tablespoons filling and arrange in the dish.
- Top with the remaining sauce, mozzarella and Parmesan.
- Bake covered 20 minutes, then uncovered 10 to 15 minutes until bubbly. Rest 5 minutes and garnish with basil.
