Name: Spinach and Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 20-24 jumbo pasta shells; 1 tbsp olive oil; 3 cloves garlic, minced; 5 oz baby spinach; 15 oz whole-milk ricotta cheese; 1 large egg; 1/2 cup grated Parmesan cheese; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1/4 tsp crushed red pepper flakes (optional); 2 cups marinara sauce; 1 to 1-1/2 cups shredded mozzarella cheese; Fresh basil or parsley, for garnish (optional)

Why You’ll Love Spinach and Ricotta Stuffed Shells Recipe

It offers comforting baked pasta vibes — warm, cheesy and satisfying.

The spinach adds a fresh, bright note and some extra greens without overwhelming the dish.

It comes together in under an hour, making it feasible for a weeknight dinner yet special enough for a gathering.

It’s vegetarian‑friendly and adaptable to different dietary tweaks (see variations below).

The stuffing + shells format makes it feel a bit more elevated than just tossing pasta with sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

jumbo pasta shells
olive oil
garlic, minced
fresh spinach leaves, roughly chopped
ricotta cheese (skim‑milk version in original)
shredded mozzarella cheese (skim‑milk version in original)
grated Parmesan cheese (plus extra for serving)
one large egg
fresh basil, finely chopped
kosher salt
freshly‑ground black pepper
marinara sauce

Directions

Preheat your oven to 375 °F (≈190 °C). Cook the jumbo pasta shells al dente according to package directions. Drain and set aside.

While the pasta cooks, heat the olive oil in a large skillet over medium‑high heat. Once the oil shimmers, add the garlic and cook until it just begins to brown (about 1–2 minutes). Add the chopped spinach and sauté, stirring occasionally, until the leaves wilt but remain bright green (about 3–4 minutes). Remove from heat and let the spinach cool slightly.

In a mixing bowl combine the sautéed spinach, ricotta cheese, mozzarella, Parmesan, egg, chopped basil, salt and pepper. Stir until everything is thoroughly blended.

Spread about ½ cup of the marinara sauce across the bottom of an 8″×8″ baking dish (or equivalent). Then, stuff each cooked shell generously with the spinach‑ricotta mixture and arrange the filled shells in the sauce‑lined dish.

Pour the remaining marinara sauce over the stuffed shells. Cover the baking dish with aluminium foil and bake for 25 minutes. Afterward, remove the foil and continue baking until the top is lightly browned and the sauce is bubbling — another 10–15 minutes.

Remove from the oven and serve warm with an extra dusting of Parmesan cheese.

Servings and timing

Serves: 4 people
Prep time: ~15 minutes
Cook time: ~35 minutes
Total time: ~50 minutes

Variations

Use fresh pasta shells or whole‑grain versions for extra texture or nutrition.

Swap the skim‑milk ricotta and mozzarella for full‑fat versions if you want richer flavor and creaminess.

Add chopped roasted red peppers or sun‑dried tomatoes into the ricotta mixture for a flavor boost.

Incorporate cooked Italian sausage or ground turkey to make it non‑vegetarian.

Use a spicy marinara or add red pepper flakes for a little heat.

Substitute the basil with fresh parsley or oregano if you prefer a different herb profile.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3‑4 days.
Freezing: You can assemble the dish ahead of time and freeze (before baking) for future use. When ready to bake, you may need to increase baking time slightly if cooking from frozen.
Reheating: To reheat, cover the dish with foil and bake at about 350 °F (≈175 °C) until heated through (~20‑25 minutes if refrigerated, more if frozen). Alternatively, individual portions can be microwaved until hot.

FAQs

1. Can I make this ahead of time?

Yes — you can prepare the stuffed shells and even assemble them in the baking dish, cover and refrigerate until you’re ready to bake. You can also freeze the fully assembled dish before baking.

2. Can I skip the egg in the filling?

Yes — the egg helps bind the filling a bit, but you can omit it if you prefer, and the result will still be tasty.

3. What if I can’t find jumbo pasta shells?

You can substitute large pasta shapes such as large conchiglioni or even manicotti tubes. Just adjust cooking/stuffing as needed.

4. How do I prevent the shells from tearing when stuffing?

Cooking them al dente (slightly firm) helps so they hold their shape while stuffing. If they are overcooked and very soft, they may break. Cooling slightly before stuffing can help too.

5. Can I use frozen spinach instead of fresh?

Yes — you can use frozen spinach (thawed and well‑drained), but make sure to remove excess moisture so the filling doesn’t become watery.

6. What kind of marinara sauce works best?

Any good‑quality marinara sauce will work. You can use jarred or homemade. If you like herbs or spice, pick a sauce that matches your taste or add extra seasonings.

7. Is this recipe vegetarian?

Yes, as written this recipe is vegetarian since it uses cheeses, spinach, and pasta (no meat).

8. Can I make it gluten‑free?

Yes — use gluten‑free jumbo pasta shells and ensure any marinara sauce you use is gluten‑free.

9. How do I reheat leftovers so the shells don’t dry out?

Cover the dish with foil when reheating in the oven so it retains moisture. You might add a splash of marinara sauce if it seems dry.

10. Can I increase the recipe to serve more people?

Absolutely — you can scale the recipe up (for example double it) and use a larger baking dish. Just ensure even spacing of the shells and sufficient sauce coverage.

Conclusion

This Spinach and Ricotta Stuffed Shells recipe offers the perfect blend of creamy cheese, vibrant spinach, comforting pasta and tangy marinara — all baked to bubbly perfection. It’s ideal for a cozy dinner, a pot‑luck dish or prepping ahead for a hassle‑free meal. Whether you stick with the original vegetarian version or customize it to suit your taste, it’s sure to become a favorite.