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Spinach and Ricotta Stuffed Shells

Spinach ricotta stuffed shells are baked pasta shells stuffed with a creamy spinach-and-ricotta filling and blanketed in bubbling marinara and golden mozzarella. This Italian stuffed shells bake delivers tender, al dente shells with a rich, velvety center in every bite.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Jumbo pasta shells
  • 22 jumbo pasta shells, cooked al dente Use 20–24 shells so you have enough to fill generously.
Ricotta filling
  • 15 oz ricotta cheese
  • 2 cup fresh baby spinach, finely chopped Chop finely so the filling stays smooth and scoopable.
  • 1 cup shredded mozzarella cheese, divided Reserve 1 cup for mixing and keep remaining for topping.
  • 0.5 cup Parmesan cheese, grated
  • 1 large egg
  • 3 garlic, minced
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • 0.25 tsp salt To taste; add gradually.
  • 0.25 tsp black pepper To taste; add gradually.
Marinara and topping
  • 3 cup marinara sauce Use extra if you like shells more saucy.
  • 0.5 cup shredded mozzarella cheese, divided Use the remaining 1/2 cup on top for golden bubbling.
  • 1 fresh basil for garnish Optional but recommended for a fresh finish.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and spread 1 cup marinara sauce on the bottom of a 9x13 baking dish so it forms a flavorful base.
Make the spinach ricotta filling
  1. In a bowl, combine ricotta, chopped spinach, 1 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, nutmeg, salt, and pepper until well mixed for a smooth, cohesive filling.
Stuff and assemble
  1. Fill each cooked jumbo pasta shell generously with the spinach ricotta mixture and arrange them in the baking dish so the filling stays packed.
  2. Pour the remaining marinara over the stuffed shells and top with the remaining 1/2 cup mozzarella for a classic cheesy layer.
Bake
  1. Cover tightly with foil and bake for 30 minutes to heat through and start melting the cheese.
  2. Remove the foil and bake 10 more minutes until the cheese is golden and the sauce is bubbling, with visible browning on top.
Serve
  1. Garnish with fresh basil and serve to finish the spinach ricotta bake with a bright, fresh aroma.

Notes

Pro tip: chop spinach finely (and squeeze lightly if very wet) so the filling isn’t runny when baked. Refrigerate leftovers in a covered container up to 3 days; reheat covered in a 325°F oven until hot. Freezing is not recommended because pasta shells can soften after thawing. For a vegetarian swap, keep it as written (it’s already vegetarian); for lower-fat, use part-skim ricotta and reduced-fat mozzarella.