Tender jumbo pasta shells filled with a creamy blend of ricotta, mozzarella, and spinach, nestled in a rich marinara sauce and topped with Parmesan, make this dish a hearty and comforting Italian-inspired favorite. Perfect for weeknight dinners or special occasions, this recipe combines the essence of a classic baked pasta with fresh, wholesome ingredients.

Why You’ll Love This Recipe

• A classic comfort dish with creamy, cheesy goodness
• Vegetarian-friendly and satisfying for all diners
• Easy to make in advance for stress-free meals
• Kid-approved and perfect for family dinners
• Ideal for freezing and reheating
• Pairs beautifully with salads or crusty bread

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

jumbo pasta shells
olive oil
fresh spinach, chopped
ricotta cheese
grated Parmesan cheese
shredded mozzarella cheese
egg
garlic, minced
salt and pepper
marinara sauce (homemade or store-bought)
fresh basil (for garnish)

Directions

1. Preheat the oven to 375°F (190°C).
2. Cook the jumbo pasta shells in salted boiling water according to the package instructions. Drain and set aside to cool slightly.
3. In a skillet, heat olive oil over medium heat. Add garlic and spinach, sauté for 2–3 minutes until wilted. Let cool.
4. In a large bowl, combine ricotta, sautéed spinach mixture, Parmesan, mozzarella, egg, salt, and pepper. Mix until smooth and evenly blended.
5. Spread 1 cup of marinara sauce on the bottom of a baking dish.
6. Fill each shell with about 1 tablespoon of the ricotta mixture and arrange open-side up in the dish.
7. Spoon the remaining marinara sauce over the shells and sprinkle with additional Parmesan, if desired.
8. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly and lightly golden.
9. Garnish with fresh basil before serving.

Servings and timing

This recipe serves 4–6 people.
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes

Variations

• Add cooked mushrooms or zucchini to the filling for added vegetables
• Use kale or Swiss chard instead of spinach for a twist on the classic
• Substitute béchamel or Alfredo sauce for a creamier version
• Top with a blend of Italian cheeses like provolone or fontina
• Add a pinch of red pepper flakes to the filling for a mild kick

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, cover with foil and warm in a 350°F (175°C) oven for 20 minutes, or microwave individual portions for 2–3 minutes until heated through.
To freeze, assemble the stuffed shells in a freezer-safe dish (before baking), cover tightly, and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 45–50 minutes, covered.

FAQs

Can I use frozen spinach instead of fresh?

Yes, thaw and drain it thoroughly to remove excess moisture before mixing with the ricotta.

Do I need to cook the shells before stuffing?

Yes, the pasta must be cooked until al dente to allow for easy filling and proper baking.

Can I make this dish in advance?

Absolutely. Assemble it up to 24 hours ahead, refrigerate, and bake when ready to serve.

What type of ricotta is best?

Whole milk ricotta provides the creamiest texture, but part-skim can also be used.

Can I add meat to the filling?

Yes, cooked ground beef, sausage, or turkey can be added to the cheese mixture.

Is it possible to freeze this after baking?

Yes, though freezing before baking is ideal. If freezing baked shells, let them cool completely and wrap tightly.

What sauce works best besides marinara?

Tomato basil, arrabbiata, or even a light béchamel are great alternatives.

How do I keep the shells from tearing?

Do not overcook the pasta, and handle gently when stuffing. A small spoon or piping bag helps.

Can I use a different type of cheese?

Yes, ricotta can be combined or substituted with cottage cheese or mascarpone for variation.

Are these good for serving at parties?

Yes, you can prepare a large tray and portion the shells easily for a crowd-pleasing main or side dish.

Conclusion

Spinach and Ricotta Stuffed Shells are a timeless and crowd-pleasing baked pasta dish, combining creamy filling and vibrant marinara in every bite. Whether served at a casual family dinner or a more formal gathering, this easy-to-make recipe delivers rich Italian flavor and satisfying texture. Customize, prep ahead, and enjoy this comforting favorite any day of the week.

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