Easy Spinach Ricotta Stuffed Shells

Craving something cheesy, cozy, and easy? These spinach ricotta stuffed shells are just the thing. Big flavor, simple steps, happy belly!

You get jumbo pasta shells filled with creamy ricotta and spinach, all baked in warm, saucy goodness. Every bite is cheesy and comforting. Like a big hug on a plate.

Perfect for family dinners, meal prep, or cozy nights at home. Easy to make. Even easier to love.

Let’s grab a dish and start stuffing! Cheesy, cozy dinner is just a few steps away.

Why You’ll Love This Recipe

• Reader Favorite: Many say this recipe feels like bringing a little Italian restaurant home to your table.
• Rich and Satisfying: The creamy ricotta filling paired with savory spinach and marinara makes every bite hearty and flavorful.
• Perfect for Meal Prep: Make ahead and bake later — it’s freezer-friendly and great for busy nights.
• Family-Friendly: Even picky eaters love these cheesy, saucy shells.
• Beginner-Friendly: No fancy skills required — if you can stir and stuff, you can make this.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: About 1 hour 10 minutes

Servings:
This recipe makes about 20–24 stuffed shells — perfect for 6 people as a main dish or more if served with sides like salad or garlic bread.

Difficulty:
Easy enough for beginners but satisfying even for experienced home cooks.

Required Kitchen Tools

• Large pot (for boiling pasta shells)
• Large mixing bowl
• Spoon (for filling shells)
• 9×13-inch baking dish
• Aluminum foil
• Fine mesh strainer (for draining spinach)
• Medium skillet (for sautéing spinach, if using fresh)

Ingredients for Easy Spinach Ricotta Stuffed Shells

Here’s everything you’ll need to pull this cozy meal together (exact measurements will be in the recipe card):

• Jumbo Pasta Shells: About 20–24 shells. Cook a few extra in case some tear during boiling.
• Olive Oil: A drizzle for sautéing spinach and greasing the baking dish.
• Fresh Garlic: Minced finely for added aroma and flavor.
• Fresh Spinach Leaves: Roughly chopped. You can substitute frozen spinach if drained well.
• Skim-Milk Ricotta Cheese: Creamy and light, it’s the heart of the filling.
• Shredded Skim-Milk Mozzarella Cheese: Adds that gooey, melty cheese pull.
• Grated Parmesan Cheese: Sharp and nutty, for layering flavor.
• Large Egg: Helps bind the filling together.
• Fresh Basil: Adds a pop of fresh, herby flavor.
• Kosher Salt: Enhances all the flavors without overpowering.
• Freshly-Ground Black Pepper: For gentle warmth and depth.
• Marinara Sauce: Use your favorite store-bought or homemade sauce for coating and baking.

Variations for Spinach Ricotta Stuffed Shells

• Add Meat: Mix in cooked ground beef, turkey, or Italian sausage for a heartier filling.
• Use Cottage Cheese: Swap ricotta for small-curd cottage cheese for a lighter option.
• Spice It Up: Add a pinch of red pepper flakes to the filling for a little kick.
• Try Other Greens: Kale, Swiss chard, or arugula work well instead of spinach.
• Go Extra Cheesy: Top with extra mozzarella or a sprinkle of Italian blend cheese before baking.

How to Make Easy Spinach Ricotta Stuffed Shells Step-by-Step Instructions

1. Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just al dente (a little firmer than you’d normally cook pasta).
Tip: Stir occasionally to prevent sticking.
Drain, rinse with cold water, and lay the shells out on a baking sheet or clean towel to cool.

2. Sauté the Spinach

In a medium skillet, heat a small drizzle of olive oil over medium heat.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
Toss in the spinach and cook until wilted (2–3 minutes).
If using frozen spinach, thaw and squeeze out excess moisture before adding it directly to the filling later.

3. Prepare the Filling

In a large mixing bowl, combine the ricotta cheese, 3/4 cup mozzarella, 1/4 cup Parmesan, the cooked spinach, the egg, fresh basil, salt, and pepper.
Mix until everything is evenly combined and creamy.

4. Assemble the Shells

Lightly grease a 9×13-inch baking dish with olive oil.
Spread a thin layer of marinara sauce on the bottom of the dish.
Using a spoon, carefully fill each cooked shell with about 2 tablespoons of the ricotta-spinach mixture.
Place the stuffed shells in the baking dish, open side up.

5. Add the Sauce and Cheese

Once all shells are filled and arranged, spoon the remaining marinara sauce evenly over the top.
Sprinkle the remaining mozzarella and Parmesan cheese over everything.

6. Bake

Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 30 minutes.
Remove the foil and bake uncovered for another 10–15 minutes, or until the cheese is melted and bubbling.

How to Serve Easy Spinach Ricotta Stuffed Shells

This dish is rich and hearty, so it pairs well with lighter sides like:

• Simple Green Salad: Tossed with lemon vinaigrette or balsamic dressing.
• Garlic Bread: Warm, buttery slices to soak up extra marinara.
• Steamed Vegetables: Broccoli, green beans, or roasted zucchini add a nice balance.
• Fresh Herbs: Sprinkle fresh basil or parsley on top for a burst of color and freshness before serving.

Storing Easy Spinach Ricotta Stuffed Shells

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Assemble the shells but don’t bake them. Cover tightly with foil and freeze for up to 2 months. When ready to eat, bake from frozen at 375°F, adding about 20–30 extra minutes to the baking time.
• Reheating: Warm leftovers gently in the microwave or in a covered dish in the oven at 325°F until heated through.

Tips and Tricks for Success

• Don’t Overcook the Pasta: You want the shells firm enough to handle stuffing without tearing.
• Drain Spinach Well: Excess water can make the filling runny. Squeeze fresh or thawed spinach dry before mixing.
• Use Good Marinara: A flavorful sauce lifts the whole dish. Go homemade if you can, or pick a high-quality jarred sauce.
• Generous Sauce Layer: Always line the bottom of your baking dish with a little sauce to prevent sticking and to keep shells moist.
• Stuff Gently: Overfilling can cause shells to split while baking.
• Bake Covered First: Covering with foil traps moisture so the shells bake without drying out.

Nutrition (Per Serving)

Nutrient	Amount
Calories	~310 kcal
Protein	~18g
Carbohydrates	~28g
Fat	~14g
Fiber	~3g
Sodium	~620mg
Calcium	~270mg

(Nutrition facts are estimates and may vary based on exact ingredients used.)

Easy Spinach Ricotta Stuffed Shells FAQs

Can I make this ahead of time?

Yes, you can! Assemble the shells completely, cover tightly, and refrigerate for up to 24 hours before baking. If baking straight from the fridge, you may need to add about 10 extra minutes to the baking time.

Can I freeze stuffed shells?

Absolutely. Assemble them fully but don’t bake. Wrap tightly in foil and freeze. Bake straight from frozen at 375°F (190°C) for about 50–60 minutes, or until hot and bubbling.

What can I use instead of ricotta?

Cottage cheese is a common substitute. Just make sure to drain it well so the filling isn’t too watery.

How do I prevent the shells from tearing?

Cook them al dente (slightly firm) and handle gently. Stir them occasionally while boiling to prevent sticking together.

What other sauces can I use?

Besides marinara, you can try a creamy Alfredo sauce, a blush sauce (half marinara, half cream), or even a spicy arrabbiata if you like a little heat.

Conclusion

Easy Spinach Ricotta Stuffed Shells is one of those recipes that makes you feel like you’re treating yourself — but it’s actually simple enough for any night of the week.
It’s comforting, flavorful, and flexible to your tastes. Plus, it’s a fantastic make-ahead option for busy days.

Whether you’re making it for family dinner, a cozy get-together, or just craving something cheesy and delicious, these stuffed shells won’t disappoint.
Get ready for a lot of smiles (and probably requests for seconds)!