Few dishes capture the soul of Italian comfort food quite like Spinach and Ricotta Stuffed Shells. This timeless baked pasta recipe combines tender jumbo shells, a creamy ricotta-spinach filling, savory marinara sauce, and bubbling melted cheese into one irresistibly satisfying meal. Whether you are cooking for a family dinner, hosting guests, or preparing a make-ahead dish for busy weeknights, stuffed shells never disappoint.

This recipe strikes the perfect balance between indulgent and wholesome. The ricotta provides richness, spinach adds freshness and nutrition, and the tomato sauce brings acidity and depth. Baked until warm and golden, every bite delivers classic Italian flavor with cozy, home-cooked appeal.

Why Spinach and Ricotta Stuffed Shells Are So Popular

Stuffed shells have long been a staple in Italian-American kitchens. Their popularity comes from their versatility, simplicity, and crowd-pleasing nature. Unlike lasagna, which requires layering and longer prep, jumbo pasta shells are easy to fill and portion. This makes them ideal for feeding both small families and large gatherings.

Spinach and ricotta is a classic filling combination rooted in Italian cucina povera, where simple, affordable ingredients are transformed into something special. Ricotta cheese has been used in Italian cooking for centuries, especially in baked pasta dishes, because it is light, creamy, and pairs beautifully with herbs and greens.

Ingredients

Jumbo pasta shells
Olive oil
Fresh spinach (or frozen, thawed and well-drained)
Garlic, minced
Whole milk ricotta cheese
Shredded mozzarella cheese
Grated Parmesan cheese
Large egg
Italian seasoning
Salt
Black pepper
Marinara sauce
Fresh basil or parsley (optional garnish)

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a large baking dish and set aside.
Bring a large pot of salted water to a boil. Cook jumbo shells until just al dente, according to package instructions. Drain and lay flat on a clean kitchen towel to cool.
Heat olive oil in a skillet over medium heat. Add minced garlic and cook briefly until fragrant.
Add spinach to the skillet and sauté until wilted. Remove from heat and let cool slightly. Squeeze out excess moisture if needed.
In a large bowl, combine ricotta cheese, half of the mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper.
Stir the cooled spinach mixture into the ricotta filling until evenly distributed.
Spread a thin layer of marinara sauce over the bottom of the prepared baking dish.
Spoon the ricotta-spinach mixture into each cooked shell and arrange them in the dish, open side up.
Pour remaining marinara sauce evenly over the shells.
Sprinkle the remaining mozzarella cheese on top.
Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 10–15 minutes until cheese is melted and lightly golden.
Garnish with fresh basil or parsley before serving.

Tips for Perfect Stuffed Shells

Do not overcook the shells: Slightly firm shells are easier to fill and won’t fall apart during baking.
Drain spinach thoroughly: Excess moisture can make the filling watery.
Use quality ricotta: Whole milk ricotta gives the creamiest texture and best flavor.
Season generously: Ricotta is mild, so proper seasoning is essential.

Variations to Try

Add sautéed mushrooms for extra umami
Use a blend of ricotta and cottage cheese for lighter texture
Add crushed red pepper flakes for gentle heat
Substitute marinara with creamy Alfredo for a richer version

Make-Ahead and Freezer-Friendly

Spinach and ricotta stuffed shells are perfect for meal prep. Assemble the dish completely, cover tightly, and refrigerate up to 24 hours before baking. For freezing, assemble but do not bake. Wrap well and freeze for up to 3 months. Bake directly from frozen, adding extra time as needed.

Serving Suggestions

Serve with a crisp green salad, garlic bread, or roasted vegetables. This dish pairs beautifully with sparkling water or a light Italian-style beverage.

A Bit of Italian-Inspired Comfort

While stuffed shells are more common in Italian-American cuisine than in Italy itself, their flavors are deeply rooted in Italian tradition. Ricotta-filled pasta dishes like cannelloni and manicotti inspired this beloved baked classic.