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Focus creamy spinach and ricotta stuffed shells baked in a cheesy white sauce.
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Spinach and Ricotta Stuffed Shells Recipe

These spinach and ricotta stuffed pasta shells are the ultimate cozy dinner! Each jumbo shell is packed with creamy ricotta, sautéed spinach, and melty cheese, then baked in rich marinara sauce until bubbly. It’s a vegetarian meal that feels fancy but is surprisingly easy to make at home.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Italian
Keyword: baked pasta, Italian dinner, spinach ricotta shells, stuffed shells, vegetarian pasta
Cooking Method: Oven
Diet: Vegetarian
Servings: 4
Calories: 521kcal
Author: MelanieCooks.com

Equipment

Ingredients

  • 12-15 jumbo pasta shells about half a box
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella divided
  • 1/2 cup parmesan grated
  • 1 egg
  • 2 cups fresh spinach chopped, or 1 cup frozen spinach, thawed and squeezed dry
  • 2 garlic cloves minced
  • 2 cups marinara sauce
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • Fresh basil for garnish optional

Instructions

  • Fill a large pot with salted water and bring it to a boil. Add the jumbo shells and cook for about 8–10 minutes until al dente. Drain them using a colander and let them cool slightly.
  • Heat olive oil in a frying pan over medium heat. Add the minced garlic and cook for 30 seconds, then stir in the spinach. Cook for 2–3 minutes, just until the spinach is wilted. Remove from heat.
  • In a mixing bowl, combine ricotta, half of the mozzarella, grated Parmesan, egg, sautéed spinach, Italian seasoning, salt, and pepper. Mix until creamy and fully blended.
  • Fill each shell with the ricotta and spinach mixture using a spoon or piping bag, then place them open-side up in the dish.
  • Spoon the rest of the marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella on top. Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until hot and bubbly.
  • Let the shells sit for few minutes before serving. Garnish with fresh basil if desired.

Notes

  • Full-fat ricotta makes the filling extra creamy, but part-skim works if you want something lighter.
  • You can assemble the shells ahead of time and refrigerate or freeze until you're ready to bake.

Nutrition

Calories: 521kcal | Carbohydrates: 31g | Protein: 31g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 135mg | Sodium: 1090mg | Potassium: 692mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2844IU | Vitamin C: 13mg | Calcium: 600mg | Iron: 3mg