If you’ve ever craved a warm, cheesy, soul-satisfying pasta dish, then Spinach and Ricotta Stuffed Shells are the perfect comfort food recipe for you. This baked pasta dish is a family favorite, combining creamy ricotta, tender spinach, and savory marinara sauce. It’s simple enough for weeknight dinners but special enough for holidays, potlucks, or Sunday family meals.

What makes stuffed shells so irresistible is the combination of textures and flavors: tender pasta shells filled with a rich, cheesy mixture, topped with bubbling marinara and melted mozzarella. The result is a dish that looks impressive, tastes gourmet, and yet is incredibly easy to make.

In this article, you’ll learn how to make Spinach and Ricotta Stuffed Shells step-by-step, plus tips, variations, and serving ideas that will make this recipe your go-to pasta bake for life.

Why This Recipe Works So Well

Stuffed shells are a classic because they’re forgiving and flexible. You can customize the filling, use different cheeses, swap sauces, and even make them ahead of time. The key to a perfect batch is:

Cooking the pasta just right (al dente so it doesn’t become mushy)
Squeezing excess moisture from spinach (to prevent watery filling)
Layering sauce properly (so shells bake without drying out)

Once you master these three simple techniques, you’ll never buy frozen stuffed shells again.

Ingredients

20–24 jumbo pasta shells
2 cups ricotta cheese (whole milk recommended)
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
10 oz frozen spinach, thawed and drained
1 large egg
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
2 cups marinara sauce (store-bought or homemade)
1/2 cup fresh basil, chopped (optional but recommended)
1/4 cup fresh parsley, chopped (optional)
1 tbsp olive oil
1/4 cup extra mozzarella for topping
Red pepper flakes (optional, for serving)

Instructions

Preheat the oven to 375°F (190°C).
Grease a 9×13 baking dish with olive oil or nonstick spray.
Cook the pasta shells.
Bring a large pot of salted water to a boil. Add jumbo shells and cook until al dente (about 9–10 minutes). Drain and rinse with cold water to stop cooking.
Prepare the spinach.
Squeeze excess water from thawed spinach using a clean kitchen towel or paper towel. Moisture ruins the filling, so be thorough.
Make the ricotta filling.
In a large bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, pepper, spinach, basil, and parsley. Mix until smooth and evenly combined.
Fill the shells.
Spoon the ricotta mixture into each shell using a small spoon or piping bag for easy filling.
Add sauce to the baking dish.
Spread 1 cup of marinara sauce across the bottom of the baking dish.
Arrange shells.
Place filled shells in a single layer over the sauce.
Top with sauce and cheese.
Pour remaining marinara sauce over the shells, then sprinkle extra mozzarella on top.
Bake for 25–30 minutes.
Bake until sauce is bubbling and cheese is golden.
Rest before serving.
Let the dish rest for 5 minutes before serving to allow the filling to set.

Pro Tips for Perfect Stuffed Shells

✅ Don’t Overcook Shells

If shells are too soft, they’ll tear while stuffing. Cook them just until al dente, then rinse with cold water.

✅ Remove All Spinach Moisture

Even a little water in the spinach will make the filling watery and runny. Squeeze hard!

✅ Use Whole Milk Ricotta

Whole milk ricotta is creamier and richer than low-fat versions.

✅ Let It Rest

Baked pasta needs a few minutes to set. If you serve immediately, the filling will spill out.

Variations

🍄 Mushroom & Spinach Stuffed Shells

Add sautéed mushrooms to the ricotta mixture for a savory, earthy twist.

🌶️ Spicy Stuffed Shells

Add red pepper flakes and use a spicy marinara sauce for a kick.

🧀 Four-Cheese Stuffed Shells

Mix in fontina or provolone for an extra cheesy flavor.

🥬 Keto-Friendly Version

Use zucchini ribbons instead of shells and bake in a smaller dish.

Serving Suggestions

Spinach and Ricotta Stuffed Shells pair beautifully with:

Garlic bread
Caesar salad
Roasted vegetables
A simple arugula salad with lemon vinaigrette

For a complete meal, serve with a glass of red wine or sparkling water.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze baked shells for up to 3 months.
Reheat: Cover with foil and bake at 350°F for 15–20 minutes or microwave in 1-minute intervals.

Fun Facts

Stuffed shells are an Italian-American favorite. The dish became popular in the U.S. due to its versatility and comfort-food appeal. Each region of Italy has its own version of stuffed pasta, but jumbo shells remain a classic family-friendly option.

Why This Recipe Is So Loved

It’s cheesy, comforting, and feels like a hug in pasta form. It’s also incredibly adaptable — perfect for meal prep, family dinners, and parties.