Spinach and ricotta stuffed shells bring me right back to Sunday dinners at my grandmother’s table, where her worn ceramic baking dish would emerge from the oven with cheese bubbling at the edges. This classic Italian comfort dish transforms simple ingredients into something truly special with its creamy filling and rich tomato sauce topping. Whether you’re feeding hungry kids after soccer practice or hosting friends for a casual dinner, these stuffed shells deliver satisfaction without keeping you stuck in the kitchen for hours.
Table of Contents
Ingredients for Spinach and Ricotta Stuffed Shells
I always keep full-fat ricotta on hand because the higher fat content creates that signature creamy, luxurious texture you expect from Italian comfort food. My preference is buying whole milk ricotta from local dairies when possible since fresh ricotta makes a noticeable difference in both flavor and consistency. These ingredients come together quickly, and most are pantry staples you probably already have.
- 12-15 jumbo pasta shells (about half a standard box)
- 2 cups ricotta cheese (I recommend full-fat for the richest, creamiest filling)
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese (freshly grated tastes best and melts better)
- 1 large egg
- 2 cups fresh spinach, roughly chopped (or 1 cup frozen spinach, thawed and drained) – In my experience, squeezing frozen spinach bone-dry is crucial to prevent watery filling
- 2 cloves garlic, minced
- 2 cups marinara sauce (homemade or quality store-bought works great)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional) – I usually grab a bunch since it adds wonderful freshness and color
Step-by-Step Instructions
I recommend having all your ingredients prepped and measured before you start cooking since this recipe moves quickly once you begin. In my experience, slightly undercooking the shells to al dente prevents them from tearing when you stuff them later.
Step 1: Bring a large pot of salted water to a rolling boil and cook the jumbo shells for 8-10 minutes until al dente. They should have a slight firmness to the bite since they’ll continue cooking in the oven. Drain in a colander and set aside to cool for about 5 minutes while you prepare the filling.
Step 2: In a large mixing bowl, combine the ricotta cheese, half of the mozzarella (1/2 cup), Parmesan, and egg. Mix thoroughly with a spoon or spatula until the mixture is smooth and well blended. This creamy base is what gives the filling its signature texture.
Step 3: Heat the olive oil in a skillet over medium heat and add the minced garlic. Cook for just 30 seconds until fragrant and lightly golden but not browned, as burnt garlic tastes bitter. Toss in the chopped spinach and cook for 2-3 minutes until completely wilted and reduced. If using fresh spinach, let it cool slightly and squeeze out any excess moisture with paper towels.
Step 4: Add the cooled spinach mixture to your cheese blend and stir well to distribute evenly. Season with Italian seasoning, salt, and pepper. Taste and adjust seasonings now, as this is your chance to make the filling perfect before assembling.
Step 5: Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish. This prevents sticking and keeps the bottom shells moist during baking.
Step 6: Take each cooled shell and fill with about 2 tablespoons (roughly a heaping spoonful) of the ricotta-spinach mixture using a spoon. Arrange them in a single layer in the baking dish with the open side facing up. Make sure shells aren’t touching for even heat circulation.
Step 7: Spoon the remaining marinara sauce over and around the stuffed shells, making sure each one has sauce coverage to prevent drying. Sprinkle the reserved 1/2 cup of mozzarella evenly over the top.
Step 8: Cover the baking dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes until the cheese is melted, bubbly, and turning golden brown at the edges.
Step 9: Let the dish rest for 5 minutes before serving. This allows the cheese to set slightly, the sauce to thicken, and makes serving much easier without shells falling apart. Garnish with torn fresh basil if desired.
Perfect Pairings for Your Stuffed Shells
These rich, cheesy shells pair beautifully with fresh, bright sides that balance the hearty filling and cut through the richness.
Crisp Green Salad: A simple mixed greens salad with a tangy vinaigrette provides refreshing contrast to the creamy cheese filling. The acidity helps cleanse your palate between bites. For something special, try this high-protein butternut squash soup as a starter course.
Garlic Bread: Warm, buttery garlic bread is classic for a reason. Use it to scoop up every bit of marinara sauce left on your plate while adding satisfying crunch to the meal.
Roasted Vegetables: Roasted broccoli, zucchini, or asparagus add nutritional balance and a slight char that complements the tomato sauce beautifully. The caramelized edges bring depth to your plate.
Caesar Salad: The bold, garlicky dressing and crunchy romaine create textural variety alongside the soft, tender shells. Anchovies in the dressing echo the Italian flavors perfectly.
Sautéed Green Beans: Quick-sautéed green beans with garlic and lemon offer a light, veggie-forward side that doesn’t compete with the main dish but rounds out your meal nutritionally.
Keeping Your Shells Fresh
Store leftover stuffed shells in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight as the sauce soaks into the pasta, making day-two servings especially delicious. I find myself looking forward to lunch leftovers with this one.
For reheating, I recommend covering individual portions with a damp paper towel and microwaving for 2-3 minutes, or warming covered in a 350°F oven for about 15 minutes. Add a splash of water or extra sauce if they seem dry to bring back that fresh-from-the-oven moisture.
These shells freeze beautifully too. Assemble completely but don’t bake, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months and bake straight from frozen, adding 15-20 extra minutes to the covered baking time. This makes them perfect for meal prep or keeping emergency dinners on hand. If you enjoy ricotta-based recipes, you might also love this high-protein turkey pasta with ricotta for another weeknight option.
FAQs
Can I use other types of cheese in the filling?
Absolutely! Cottage cheese works as a lighter substitute for ricotta, and you can experiment with fontina or provolone for different flavor profiles. Just maintain the same proportions for best results and similar texture.
What if my shells tear while stuffing?
Don’t worry about a few broken shells. You can still use them by placing the filling in the dish and covering with a torn shell piece. The sauce and cheese will hold everything together during baking, and no one will notice once it’s plated.
How do I prevent the shells from sticking together while cooking?
Add a tablespoon of olive oil to the boiling water and stir gently once or twice during cooking. After draining, you can also drizzle them lightly with oil to keep them separated until you’re ready to stuff them.
Spinach and Ricotta Stuffed Shells
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil and cook the jumbo shells for 8-10 minutes until al dente. Drain in a colander and set aside to cool for about 5 minutes while you prepare the filling.
- In a large mixing bowl, combine the ricotta cheese, half of the mozzarella (1/2 cup), Parmesan, and egg. Mix thoroughly with a spoon or spatula until smooth and well blended.
- Heat the olive oil in a skillet over medium heat and add the minced garlic. Cook for 30 seconds until fragrant and lightly golden. Toss in the chopped spinach and cook for 2-3 minutes until completely wilted. If using fresh spinach, let it cool slightly and squeeze out any excess moisture with paper towels.
- Add the cooled spinach mixture to your cheese blend and stir well to distribute evenly. Season with Italian seasoning, salt, and pepper. Taste and adjust seasonings.
- Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
- Take each cooled shell and fill with about 2 tablespoons of the ricotta-spinach mixture using a spoon. Arrange them in a single layer in the baking dish with the open side facing up, making sure shells aren’t touching.
- Spoon the remaining marinara sauce over and around the stuffed shells. Sprinkle the reserved 1/2 cup of mozzarella evenly over the top.
- Cover the baking dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes until the cheese is melted, bubbly, and turning golden brown at the edges.
- Let the dish rest for 5 minutes before serving. Garnish with torn fresh basil if desired.
Notes
