Spinach and Ricotta Stuffed Shells is a classic Italian comfort food dish that combines tender pasta shells with a creamy, cheesy filling, all smothered in rich marinara sauce and baked to golden perfection. This dish is the perfect balance of flavors and textures — the mild, slightly sweet ricotta cheese blends beautifully with tender, earthy spinach, while the pasta provides a soft, satisfying bite.
It’s ideal for family dinners, special occasions, or a cozy weekend meal. Beyond its delicious taste, it’s also visually stunning — the stuffed shells peek out of the vibrant red sauce, topped with melted cheese and fresh herbs, creating a dish that’s as beautiful as it is comforting.
Why I Love This Recipe
I love Spinach and Ricotta Stuffed Shells because it’s the epitome of comfort food without being heavy. The creamy ricotta filling combined with the earthy spinach hits all the right notes — it’s rich but not overpowering.
Baking the shells in a flavorful marinara sauce allows the flavors to meld, while the pasta absorbs some of the sauce for a tender, comforting bite. It’s also incredibly satisfying to prepare because it feels like a labor of love — every bite reminds me of home-cooked Italian meals.
Why It’s a Must-Try Dish
- Classic comfort food: Perfectly cheesy, creamy, and hearty.
- Nutrient-packed: Spinach adds vitamins A, C, and K while the ricotta contributes protein and calcium.
- Vegetarian-friendly: Great for families or gatherings with mixed dietary preferences.
- Make-ahead friendly: Can be prepped and baked when ready to eat.
- Visually stunning: A beautiful dish that looks like it came from an Italian trattoria.
Once you try it, you’ll understand why stuffed shells are a beloved Italian-American classic.
Recipe Overview
- Course: Main Course / Dinner
- Cuisine: Italian / Comfort Food
- Preparation Time: 25 minutes
- Cooking Time: 30–35 minutes
- Total Time: 60 minutes
- Servings: 6 servings
- Calories: ~420 kcal per serving
Ingredients
For the Pasta and Filling
- 20–24 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach, chopped (or 1 cup cooked and drained frozen spinach)
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- Salt and pepper, to taste
- ½ teaspoon nutmeg (optional, enhances ricotta flavor)
For the Sauce
- 2 cups marinara sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- ½ teaspoon dried basil or Italian seasoning
Optional Garnish
- Fresh basil or parsley, chopped
- Extra shredded mozzarella or Parmesan
Step-by-Step Preparation Method
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the jumbo shells according to package directions until al dente.
- Drain and rinse with cold water to prevent sticking.
- Set aside on a lightly oiled tray or plate.
Step 2: Prepare the Filling
- In a large bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, and chopped spinach.
- Season with salt, pepper, and nutmeg.
- Mix thoroughly until well combined. Set aside.
Step 3: Prepare the Sauce
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and sauté until translucent, 3–4 minutes.
- Add minced garlic and cook for 30 seconds.
- Stir in marinara sauce, dried basil, salt, and pepper. Simmer for 5 minutes.
Step 4: Stuff the Shells
- Preheat oven to 375°F (190°C).
- Spread ½ cup of sauce evenly on the bottom of a 9×13-inch baking dish.
- Using a spoon, fill each pasta shell with about 2 tablespoons of the ricotta-spinach mixture.
- Arrange stuffed shells in a single layer in the baking dish.
Step 5: Assemble and Bake
- Pour the remaining sauce over the stuffed shells, ensuring they are well-covered.
- Sprinkle extra mozzarella cheese evenly on top.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove foil and bake for an additional 10–15 minutes until the cheese is melted and bubbly.
Step 6: Serve
- Allow the dish to cool slightly for 5 minutes.
- Garnish with fresh basil or parsley before serving.
- Serve hot as a main dish with a side of garlic bread or salad.
How to Serve
- Serve immediately for best flavor and texture.
- Pair with:
- A crisp green salad with lemon vinaigrette
- Garlic bread or a crusty baguette
- A glass of Italian red wine, like Chianti or Sangiovese
Recipe Tips
- Don’t overfill the shells: Too much filling can spill out during baking.
- Drain spinach well: Excess water can make the filling runny.
- Use fresh herbs: Fresh basil or parsley brightens up the dish beautifully.
- Make-ahead: Assemble shells in the dish and refrigerate for up to 24 hours before baking.
- Cheese options: Try a blend of provolone or fontina for extra richness.
Variations
- Kale and Spinach: Replace spinach with kale or a mix of greens.
- Meat Lover’s Version: Add cooked ground turkey, sausage, or chicken to the filling.
- Spicy Shells: Add red pepper flakes to the ricotta mixture or sauce for a mild kick.
- Mushroom Stuffed Shells: Sauté chopped mushrooms with garlic and fold into the ricotta filling.
- Garlic Lovers’ Version: Add roasted garlic to the ricotta filling for an extra savory punch.
Freezing and Storage
- Refrigeration:
Store leftover baked shells in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through. - Freezing:
- Assemble shells in a freezer-safe dish without baking.
- Cover tightly with foil and freeze for up to 3 months.
- Bake from frozen at 375°F (190°C) for 45–50 minutes until heated through and bubbly.
Special Equipment Needed
- Large pot for boiling pasta
- Skillet for sauce
- Large mixing bowl for filling
- 9×13-inch baking dish
- Aluminum foil
- Spoon for stuffing shells
Conclusion
Spinach and Ricotta Stuffed Shells is a comforting, nutritious, and crowd-pleasing dish that combines creamy cheese, earthy spinach, and tender pasta in a rich tomato sauce. It’s perfect for weeknight dinners, family gatherings, or special occasions.
With its elegant presentation, rich flavors, and wholesome ingredients, this dish proves that comfort food can be both delicious and nutritious. Once you try it, stuffed shells will become a cherished recipe in your Italian-inspired cooking repertoire.
Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells is a classic Italian comfort food dish that combines tender pasta shells with a creamy, cheesy filling, all smothered in rich marinara sauce and baked to golden perfection.
Ingredients
For the Pasta and Filling
For the Sauce
Optional Garnish
Instructions
-
Step 1: Cook the Pasta : Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Set aside on a lightly oiled tray or plate.
-
Step 2: Prepare the Filling : In a large bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, and chopped spinach. Season with salt, pepper, and nutmeg. Mix thoroughly until well combined. Set aside.
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Step 3: Prepare the Sauce : Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, 3–4 minutes. Add minced garlic and cook for 30 seconds. Stir in marinara sauce, dried basil, salt, and pepper. Simmer for 5 minutes.
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Step 4: Stuff the Shells : Preheat oven to 375°F (190°C). Spread ½ cup of sauce evenly on the bottom of a 9x13-inch baking dish. Using a spoon, fill each pasta shell with about 2 tablespoons of the ricotta-spinach mixture. Arrange stuffed shells in a single layer in the baking dish.
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Step 5: Assemble and Bake : Pour the remaining sauce over the stuffed shells, ensuring they are well-covered. Sprinkle extra mozzarella cheese evenly on top. Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes until the cheese is melted and bubbly.
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Step 6: Serve : Allow the dish to cool slightly for 5 minutes. Garnish with fresh basil or parsley before serving. Serve hot as a main dish with a side of garlic bread or salad.
