There’s something heartwarming about a bubbling dish of baked pasta coming out of the oven — golden edges, a rich tomato aroma filling the kitchen, and that irresistible layer of melted cheese on top. Spinach and Ricotta Stuffed Shells is one of those comforting Italian-style recipes that make any dinner feel special without being too complicated to prepare. It’s hearty, vegetarian, and deeply satisfying — the kind of meal that makes everyone go quiet for a moment after the first bite.
This recipe combines tender jumbo pasta shells filled with a creamy mixture of ricotta, spinach, and Parmesan, all baked in a rich marinara sauce and topped with mozzarella. It’s simple enough for a weeknight but elegant enough for a family gathering or cozy dinner with friends. The best part? You can assemble it ahead of time and bake it later, which makes it even more convenient.
Ingredients
For the Filling:
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 1 ½ cups ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- Salt and pepper to taste
- A pinch of nutmeg (optional but adds depth)
For the Sauce:
- 2 cups marinara sauce (store-bought or homemade)
- 1 teaspoon olive oil
- ½ teaspoon dried basil
- ½ teaspoon oregano
- Salt and pepper to taste
Preparing the Pasta Shells
Start by cooking the jumbo shells in a large pot of salted boiling water. Cook them just until al dente — slightly firm to the bite — since they’ll continue cooking in the oven. Drain and drizzle with a little olive oil to keep them from sticking. Set aside to cool while you prepare the filling.
If you’ve ever worked with jumbo shells, you know they can tear easily, so handle them gently. Having a few extras on hand is a good idea in case some break during boiling.
Making the Spinach and Ricotta Filling
Heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the spinach and cook until wilted, which takes about 2–3 minutes for fresh spinach. If you’re using frozen spinach, make sure it’s completely thawed and squeezed dry before adding it to the pan.
Once cooked, remove from the heat and let it cool slightly. Then, in a large mixing bowl, combine the ricotta cheese, half of the mozzarella, Parmesan, the cooked spinach mixture, and the beaten egg. Season with salt, pepper, and a pinch of nutmeg.
Mix everything together until creamy and well blended. The texture should be thick but spreadable — this ensures it stays inside the shells during baking.
Assembling the Dish
Preheat your oven to 375°F (190°C).
Spread a thin layer of marinara sauce across the bottom of a large baking dish. This keeps the shells from sticking and adds flavor to the base.
Using a spoon or piping bag, carefully fill each shell with a generous scoop of the ricotta-spinach mixture. Nestle them into the dish, open side up, in neat rows. Continue until all your shells are filled and arranged tightly together.
Pour the remaining marinara sauce over the top, making sure every shell gets a little coverage. Sprinkle the rest of the mozzarella cheese evenly across the surface.
Baking the Stuffed Shells
Cover the dish loosely with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 10–15 minutes until the cheese is bubbling and slightly golden.
The aroma at this stage is irresistible — the tang of tomato sauce blending with the creamy cheese and herbs creates that classic Italian comfort you can’t help but love.
Once done, let the dish rest for 5–10 minutes before serving. This helps the filling firm up and makes it easier to scoop without falling apart.