Tender jumbo pasta shells generously filled with a creamy blend of ricotta cheese and spinach, nestled in a rich marinara sauce and baked under a golden, bubbly layer of mozzarella—this classic Italian comfort dish is perfect for cozy dinners and hearty cravings.

Why You’ll Love This Recipe

Spinach and ricotta stuffed shells are the epitome of comfort food—rich, satisfying, and perfect for feeding a crowd or enjoying as leftovers. The creamy, herbed ricotta filling complements the robust marinara sauce, while the melted mozzarella on top adds a gooey, irresistible finish. This dish is vegetarian-friendly, easy to make ahead, and always a hit at the dinner table.

Ingredients

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

• 20 jumbo pasta shells
• 1 tablespoon olive oil
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese (plus extra for topping)
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cups fresh spinach, sautéed and chopped (or 1 cup frozen spinach, thawed and drained)
• 2 garlic cloves, minced
• 1 teaspoon dried Italian herbs
• Salt and pepper to taste
• 2½ cups marinara sauce (homemade or store-bought)
• Fresh basil or parsley, chopped (for garnish)

Directions

1. Preheat the oven to 375°F (190°C).
2. Cook the jumbo pasta shells al dente according to the package directions. Drain and rinse with cold water to prevent sticking.
3. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add the spinach and cook until wilted (or warm through if using frozen spinach). Let cool slightly.
5. In a large bowl, combine the ricotta cheese, ¾ cup mozzarella, Parmesan, egg, sautéed spinach, Italian herbs, salt, and pepper. Mix well until smooth and evenly combined.
6. Spread 1 cup of marinara sauce in the bottom of a large ovenproof skillet or baking dish.
7. Carefully fill each shell with the ricotta-spinach mixture and place them open side up in the prepared dish.
8. Pour the remaining marinara sauce over the stuffed shells.
9. Sprinkle with extra mozzarella cheese.
10. Cover the dish with foil and bake for 20 minutes.
11. Remove the foil and bake for an additional 10–15 minutes until the cheese is golden and bubbly.
12. Let cool for 5 minutes before garnishing with fresh basil or parsley. Serve hot.

Servings and timing

Servings: Serves 4–6
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Variations

• Add Protein: Mix cooked Italian sausage or ground beef into the ricotta filling for a meatier version.
• Use Cottage Cheese: Substitute ricotta with cottage cheese for a lighter texture.
• Herb Swap: Use fresh basil, oregano, or thyme in place of dried Italian herbs.
• Cheese Blend: Add provolone or fontina for a richer cheese profile.
• Spicy Kick: Mix red pepper flakes into the filling or the marinara for heat.
• Gluten-Free Option: Use gluten-free jumbo pasta shells if available.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Assemble the dish up to the point of baking, then freeze tightly covered for up to 2 months. Bake from frozen at 375°F (190°C) for 45–50 minutes, covered, then uncover and bake an additional 10–15 minutes.
Reheating: Reheat in a 350°F (175°C) oven until warmed through, or microwave individual portions on medium heat until hot.

FAQs

Can I make this dish ahead of time?

Yes, assemble the shells and refrigerate for up to 24 hours before baking. It’s perfect for meal prep or entertaining.

Do I need to cook the spinach before adding it to the filling?

Yes, sautéing or thawing and draining the spinach ensures the filling isn’t watery.

Can I use store-bought marinara sauce?

Absolutely. Use your favorite store-bought marinara, or make a quick homemade version if preferred.

Is it necessary to add the egg to the ricotta mixture?

The egg helps bind the filling, but it can be omitted for an egg-free version.

What if I don’t have jumbo shells?

You can use manicotti or large cannelloni tubes as an alternative.

Can I freeze cooked stuffed shells?

Yes, cooked shells can also be frozen and reheated, though the texture is best when frozen before baking.

Can I add other vegetables to the filling?

Yes, finely chopped and sautéed mushrooms, zucchini, or bell peppers work well.

How do I keep the shells from tearing?

Cook them al dente and handle gently. Rinsing with cold water helps prevent sticking and tearing.

How much filling should go in each shell?

About 1–2 tablespoons per shell, depending on their size.

What should I serve with stuffed shells?

A crisp green salad and garlic bread are classic accompaniments, or roasted vegetables for a lighter option.

Conclusion

Spinach and ricotta stuffed shells in marinara sauce are a comforting, classic dish that combines ease with elegance. Perfect for weeknight dinners, family gatherings, or make-ahead meals, this recipe is rich, flavorful, and endlessly adaptable. With creamy cheese, hearty pasta, and savory sauce in every bite, it’s a timeless favorite that brings everyone to the table.

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