Spinach and Ricotta Stuffed Shells Recipe

There are certain dinners that just feel like comfort the moment you think about them. Stuffed shells are one of those meals. Big pasta shells filled with creamy ricotta, tucked into a bed of marinara, topped with bubbling melted cheese. It’s warm. It’s cozy. It’s the kind of dish that makes you slow down a little.

Spinach and Ricotta Stuffed Shells aren’t flashy. They’re not trendy. But they’re dependable in the best possible way. They show up at family dinners, potlucks, holidays, and random Tuesdays when you want something that feels like a hug in a baking dish.

And here’s the secret: they’re much easier than they look.

If you’ve been searching for easy stuffed shells, vegetarian pasta bakes, baked ricotta pasta recipes, or meatless comfort food dinners, this one absolutely earns its place in your rotation.

Why Spinach and Ricotta Stuffed Shells Always Work

It’s all about contrast and balance.

The ricotta filling is creamy and mild. Spinach adds freshness and color. Parmesan brings sharpness. Mozzarella melts into that golden, stretchy top layer that makes baked pasta so satisfying.

The marinara sauce keeps everything from feeling too rich. It seeps into the pasta as it bakes, softening the shells while keeping the filling intact.

It’s layered. It’s structured. And it feels indulgent without being heavy.

Plus, it’s vegetarian — but even the most dedicated meat lovers rarely complain.

Ingredients

20 to 24 jumbo pasta shells
2 cups ricotta cheese
1 ½ cups shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
1 large egg
2 cups fresh spinach, finely chopped (or 1 cup frozen, thawed and squeezed dry)
2 cups marinara sauce
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
Optional: red pepper flakes, fresh basil

Simple ingredients. Classic flavors.

How to Make Spinach and Ricotta Stuffed Shells

Preheat your oven to 375°F (190°C).

Bring a large pot of salted water to a boil and cook the jumbo shells according to package instructions until just al dente. Drain and lay them out on a baking sheet to prevent sticking.

In a large bowl, combine ricotta, 1 cup of mozzarella, Parmesan, egg, chopped spinach, garlic, Italian seasoning, salt, and black pepper. Mix until smooth and evenly combined.

Spread about 1 cup of marinara sauce evenly across the bottom of a baking dish.

Spoon the ricotta mixture into each shell and place them seam-side up in the dish.

Once all shells are filled and arranged, pour the remaining marinara sauce evenly over the top.

Sprinkle the remaining mozzarella cheese over everything.

Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and lightly golden.

Let rest for 5 minutes before serving.

Flavor and Texture Expectations

The pasta becomes tender but not mushy. The ricotta filling stays creamy and slightly fluffy. The melted mozzarella adds that stretchy, comforting texture.

The spinach adds subtle freshness that balances the richness of the cheese. The marinara keeps everything cohesive.

It’s savory, slightly cheesy, and deeply satisfying.

Make It Your Own

Add sautéed mushrooms to the filling for extra depth.
Mix in chopped fresh basil for brightness.
Swap spinach for kale if preferred.
Add a layer of béchamel sauce for extra richness.
Sprinkle breadcrumbs on top before baking for added crunch.

The base recipe is flexible without losing its charm.

Meal Prep and Storage

Stuffed shells are perfect for making ahead. Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.

Leftovers store well in the refrigerator for up to four days. Reheat in the oven or microwave until warmed through.

They also freeze beautifully. Assemble and freeze before baking. Thaw overnight in the fridge before cooking.

Serving Suggestions

Serve with a crisp green salad and garlic bread. Or keep it simple and let the shells shine on their own.

A drizzle of olive oil and a sprinkle of fresh basil just before serving elevates the entire dish.

Final Thoughts

Spinach and Ricotta Stuffed Shells are comfort food at its most reliable. Creamy filling. Tender pasta. Rich marinara. Melted cheese.

It’s classic. It’s satisfying. It feels like something passed down through generations — even if you’re making it for the first time.

And once you realize how simple it is to prepare, you’ll wonder why you didn’t make it sooner.