Baked Spinach and Ricotta Stuffed Shells | Easy Italian Recipe

There’s nothing more comforting than a warm dish of Spinach and Ricotta Stuffed Shells fresh out of the oven. These pasta shells are filled with creamy ricotta, tender spinach, and savory seasonings, then baked in rich marinara sauce with melted cheese on top. This classic Italian-inspired dinner is easy enough for a weeknight but impressive enough to serve guests. Whether you’re cooking for family or meal prepping for the week, this baked pasta recipe is a delicious vegetarian option that never fails to please.

Why You’ll Love Spinach and Ricotta Stuffed Shells

• Rich, cheesy filling in every bite: The creamy ricotta paired with gooey mozzarella and savory Parmesan creates an irresistible filling that’s full of flavor. It melts perfectly inside the shells and bakes into a dreamy, cheesy comfort food. The addition of sautéed garlic and spinach adds depth and freshness to balance the richness. Every bite feels like a cozy hug on a plate.

• Vegetarian-friendly without missing the meat: This dish is satisfying and hearty, even without any meat. Thanks to the creamy cheese blend and fiber-packed spinach, it’s filling and nutritious. You won’t even notice the meat is missing with how flavorful and satisfying it is. It’s a great option for Meatless Monday or for feeding a mixed group of eaters.

• Make-ahead and freezer-friendly: You can prep these shells in advance and store them in the fridge or freezer until you’re ready to bake. They hold up beautifully, making dinner on busy nights quick and stress-free. Just pop them in the oven and dinner is done—no need to boil pasta or chop anything last minute. Perfect for meal planning or sharing with friends.

• Great for feeding a crowd: This recipe fills up a whole baking dish and makes 4 generous servings—perfect for a family dinner or bringing to a potluck. It can easily be doubled to serve more guests. The presentation is pretty and impressive without any extra effort. Everyone will be asking for seconds!

• Simple ingredients, big flavor: You don’t need anything fancy to make this—just a handful of everyday ingredients you may already have on hand. From pantry marinara sauce to common cheeses, this dish proves that simple really can be delicious. The Italian seasoning and garlic elevate the flavor without complicating the recipe. It’s a go-to dinner you’ll want to make again and again.

Ingredients For Spinach and Ricotta Stuffed Shells

• Jumbo pasta shells – These large shells are perfect for stuffing and hold the cheesy filling beautifully.

• Ricotta cheese – The creamy base of the filling, bringing a smooth, rich texture to the dish.

• Shredded mozzarella – Adds that gooey, melty cheese pull everyone loves. Half goes in the filling, and the rest melts on top.

• Grated Parmesan – Brings a salty, nutty depth of flavor that complements the other cheeses.

• Egg – Helps bind the filling together so it stays inside the shells during baking.

• Fresh or frozen spinach – Adds color, nutrients, and a mild earthy flavor that pairs perfectly with the cheese.

• Garlic cloves – Sautéed briefly to bring aromatic, savory flavor to the spinach.

• Marinara sauce – Adds moisture and rich tomato flavor, creating a saucy base and topping for the pasta.

• Olive oil – Used to sauté the garlic and spinach for extra flavor.

• Italian seasoning – A simple mix of herbs that gives the filling a classic Italian flavor.

• Salt and pepper – Essential seasonings to bring everything together.

• Fresh basil (optional) – A fresh garnish that adds color and a pop of flavor just before serving.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Spinach and Ricotta Stuffed Shells

• Large Pot – Used to boil the jumbo pasta shells until perfectly al dente.

• Colander – Helps drain the pasta quickly and efficiently after boiling.

• Mixing Bowl – Ideal for combining the cheeses, spinach, and seasonings to make the filling.

• Frying Pan – Used to sauté the garlic and spinach before mixing them into the cheese.

• Baking Dish – Holds the stuffed shells and marinara sauce while they bake in the oven.

• Spatula – Handy for stirring the filling and spreading the sauce in the baking dish.

• Measuring Cups and Spoons – Ensure all ingredients are added in the right amounts.

• Piping Bag or Spoon – Either tool works to neatly fill the shells with the creamy ricotta mixture.

• Oven – Bakes everything together until bubbly, cheesy, and golden on top.

How To Make Spinach and Ricotta Stuffed Shells

• Bring a large pot of salted water to a boil and cook the jumbo shells until just tender, about 8–10 minutes. Drain and set them aside to cool.

• In a frying pan, heat olive oil and sauté minced garlic for about 30 seconds until fragrant. Add the spinach and cook until wilted, around 2–3 minutes.

• In a mixing bowl, stir together ricotta, half the mozzarella, Parmesan, the cooked spinach mixture, egg, Italian seasoning, salt, and pepper until smooth and well mixed.

• Preheat the oven to 375°F. Spread a layer of marinara sauce on the bottom of your baking dish to prevent sticking and add flavor.

• Fill each shell with the ricotta and spinach mixture using a spoon or piping bag, then place them open-side up in the dish.

• Pour the rest of the marinara sauce over the stuffed shells, then sprinkle with the remaining mozzarella cheese.

• Cover the dish with foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes, or until bubbly and lightly golden.

• Let the dish rest for few minutes before serving. Add fresh basil on top if you like!

Serving Suggestions

• A simple chopped caprese salad with balsamic dressing adds a refreshing contrast to the rich, cheesy pasta.

• Homemade cheesy garlic bread or fluffy rolls are perfect for dipping into the extra marinara sauce, adding a delicious touch that makes the meal feel complete.

  Want to save this recipe?

  Just enter your email and I’ll send it right to you, plus great new recipes weekly!

• Try roasted broccoli, steamed green beans, or zucchini for a healthy and colorful side.

• Serve with marinated olives, roasted red peppers, and steamed artichokes for an Italian-inspired spread.

• Use the stuffed shells as a primo (first course) before serving a protein-based main dish.

Tips For Success

• Cook pasta shells until just al dente – Overcooked shells can fall apart when stuffing. Cook them just until tender, then drain and let them cool on a flat surface so they hold their shape.

• Use full-fat ricotta for a creamier filling – It gives the richest flavor and best texture. Part-skim ricotta works too if you prefer a lighter version.

• Drain spinach well – If using frozen spinach, squeeze out all excess moisture using a clean towel or paper towels. Too much water can make the filling runny.

• Mix filling thoroughly – Make sure the cheeses, spinach, garlic, and seasonings are evenly combined so every bite is flavorful.

• Use a piping bag or spoon to stuff shells – A piping bag makes it fast and neat, but a spoon works great too. Don’t overfill—just enough to fill the shell without spilling over.

• Pack shells close together in the baking dish – This helps them stay upright while baking and soak up the sauce evenly.

• Bake covered first, then uncover to finish – Covering keeps the filling moist and melty. Removing the foil at the end lets the cheese get bubbly and lightly browned.

• Let rest before serving – Letting the dish sit for 5 minutes after baking helps the flavors come together and makes serving easier.

• Make ahead for convenience – Assemble the dish ahead of time and refrigerate up to 24 hours before baking. You can also freeze it before baking for an easy meal later.

Variations and Substitutions

• Swap ricotta with cottage cheese – Cottage cheese is lighter and high in protein. Blend it if you prefer a smoother texture.

• Make it dairy-free – Use plant-based ricotta, dairy-free mozzarella, and vegan Parmesan-style cheese. They melt nicely and still give that creamy, cheesy flavor.

• Skip the egg – The egg helps bind the filling, but it’s not essential. Just leave it out for an egg-free version—the filling will still taste great.

• Add more veggies – Try sautéed mushrooms, chopped artichokes, or shredded zucchini. Just be sure to cook and drain them to avoid watery filling.

• Add meat for a heartier dish – Mix in cooked ground beef, sausage, or shredded chicken. You can also layer the meat underneath the shells before baking.

• Make it spicy – Sprinkle red pepper flakes into the filling or sauce for a touch of heat. Great for spice lovers!

• Try different sauces – Alfredo or vodka sauce can replace the marinara for a creamy or tangy twist. It completely transforms the flavor profile.

• Use other pasta shapes – Don’t have jumbo shells? Use manicotti or roll up cooked lasagna noodles with the same filling and bake them just like the shells.

Storage and Reheating

• Refrigerating leftovers – Store cooked shells in an airtight container in the fridge for up to 4 days. Make sure they’re fully cooled before sealing.

• Freezing before baking – Assemble the dish completely, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as usual.

• Freezing after baking – Let the dish cool completely, then portion into containers and freeze. Reheat from frozen in the microwave or oven until hot all the way through.

• Reheating in the oven – Place shells in an oven-safe dish, cover with foil, and bake at 350°F for about 20 minutes or until heated through.

• Reheating in the microwave – For single servings, microwave on medium power for 2–3 minutes. Cover loosely with a microwave-safe lid or paper towel to prevent splatters.

• Add extra sauce if needed – Leftover pasta can dry out a little—add a spoonful of marinara before reheating to keep it moist and flavorful.

Frequently Asked Questions

Can I make spinach and ricotta stuffed shells ahead of time?

Yes, this recipe is perfect for preparing in advance. You can assemble the stuffed shells, cover the dish tightly, and refrigerate it for up to 24 hours before baking. This is a great option for busy evenings or when hosting guests. When you’re ready to bake, just take it out of the fridge and pop it in the oven as directed.

Can I freeze the stuffed shells?

Absolutely! These shells freeze very well. You can freeze the entire assembled dish before baking or freeze leftovers after cooking. If freezing before baking, wrap tightly in foil and plastic wrap, and label it with the date. Let it thaw in the fridge overnight before baking.

How do I prevent the shells from tearing?

The key is to cook the shells until just al dente—not too soft. Overcooked pasta is more likely to rip when stuffing. After draining, place them on a tray in a single layer so they don’t stick together. Letting them cool slightly also makes them easier to handle.

Can I use fresh spinach instead of frozen?

Yes, you can use either. Fresh spinach should be chopped and sautéed just until wilted. If you’re using frozen, make sure to thaw and squeeze out all excess moisture before adding it to the filling. This prevents the filling from becoming watery.

What can I use instead of jumbo shells?

If you can’t find jumbo shells, try manicotti tubes or cooked lasagna noodles. With lasagna noodles, simply spread the filling across the noodle and roll it up. Bake as you would with the stuffed shells for a similar taste and texture.

Can I make this gluten-free?

Yes, if you use gluten-free jumbo shells or an alternative gluten-free pasta shape that’s stuffable or rollable. Be sure to also check that your marinara sauce is gluten-free, as some store-bought versions may contain gluten-based thickeners.

What if I don’t have marinara sauce?

You can use any pasta sauce you like! Alfredo sauce, tomato basil, or even a homemade tomato sauce will work just fine. Each option gives the dish a slightly different flavor, so feel free to experiment with what you enjoy.

Can I serve this with meat on the side?

Yes! While the recipe is vegetarian, it pairs well with grilled chicken, Italian sausage, or meatballs on the side. This is a great way to satisfy a crowd with mixed preferences while keeping the main dish meat-free.

Why is my filling watery?

If the spinach wasn’t drained well or too much liquid was added, it can make the filling loose. Make sure to fully drain frozen spinach or let cooked fresh spinach cool and press out excess moisture. Also, using full-fat ricotta helps keep the filling thick and creamy.

Can I double this recipe?

Definitely! This recipe is easy to double for a larger crowd or to make extra for freezing. Just use a larger baking dish or two medium ones, and follow the same baking times and temperatures.

Other Easy Spinach Recipes

Portobello Mushrooms Stuffed With Spinach – These juicy baked portobello mushrooms are filled with a savory spinach and cheese mixture for a hearty vegetarian dish.

Frozen Spinach in Air Fryer – This quick and easy air fryer spinach recipe turns frozen greens into a healthy, flavorful side in minutes—no oil required!

Cheesy Spinach and Stuffing Bites – These crispy, golden bites combine spinach, cheese, and stuffing mix for the perfect appetizer or snack.

Scrambled Eggs with Spinach and Feta – Creamy scrambled eggs are loaded with sautéed spinach and tangy feta for a protein-packed breakfast you’ll crave daily.

Other Easy Ricotta Recipes

Low Carb Ricotta Almond Cake – Light, fluffy, and gluten-free, this ricotta almond cake is a delicious low-carb option for breakfast or dessert.

Ricotta and Cherry Tomato Pasta – This creamy ricotta pasta tossed with sweet cherry tomatoes is an easy and flavorful meal ready in under 30 minutes.

Creamy Ricotta Cheese Toast – Whipped ricotta spread over toasted bread makes the perfect base for both sweet and savory toppings.

More Italian Recipes

• Italian Style Baked Meatballs
• Traditional Italian Panettone
• Crispy Baked Chicken Parmigiana