I’m excited to share my Spinach and Ricotta Pasta Shells, a simple baked dish of tender shells stuffed with spinach, creamy ricotta and bright tomato sauce.

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I got hooked on this version the first time I tasted ricotta cheese mixed with bright marinara sauce slipping into giant pasta shells, it felt like a little secret. I call it my twist on classic comfort that doesnt just taste familiar, it surprises you, like when a Skillet Stuffed Shells headline turns out to be more than hype.

These Spinach And Ricotta Pasta Shells look impressive but theyre oddly forgiving, the kind of dish that makes guests ask how long youve been cooking, even if you were winging it. I keep wanting to make it again, every time with a slightly different mood.

Ingredients

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Jumbo pasta shells: sturdy pasta tubes that hold filling, high in carbs, quick comfort food.
Creamy ricotta adds protein and calcium, mild flavor, makes filling rich and slightly tangy.
Iron rich spinach gives fiber vitamins, bright color, cuts richness and freshens dish.
Melty mozzarella provides gooey texture, mostly fat and protein, mild milky taste.
Tomato based marinara brings acidity, vitamin C, herb flavor, balances cheesy filling nicely.
Garlic gives pungent savory punch, tiny amount boosts flavor without adding calories.
Egg binds filling, adds extra protein and structure, just one usually does the job.

Ingredient Quantities

20 to 24 jumbo pasta shells, uncooked

15 ounces ricotta cheese (about 425 g) whole milk or part skim

10 ounces frozen chopped spinach or about 6 cups fresh baby spinach

1 large egg

1 to 1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

24 ounces marinara sauce (about 680 g)

2 tablespoons olive oil

2 to 3 cloves garlic

1 small yellow onion optional

1 teaspoon dried Italian seasoning or 1 tablespoon fresh basil

1/4 teaspoon red pepper flakes optional

Salt and black pepper to taste

2 tablespoons fresh parsley or basil optional

How to Make this

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1. Preheat oven to 375 F. Bring a large pot of well salted water to a boil and cook 20 to 24 jumbo shells until just al dente, about 10 to 12 minutes; drain and cool on a sheet so they dont stick together.

2. While pasta cooks heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 small chopped yellow onion if using and sauté 3 to 4 minutes, then add 2 to 3 minced garlic cloves and cook 30 seconds until fragrant.

3. Add either 10 ounces frozen chopped spinach (thawed and squeezed dry) or about 6 cups fresh baby spinach to the skillet, cook until wilted and any liquid evaporates, then remove from heat and let cool slightly. If you used frozen, make sure you squeeze out as much water as you can with your hands or in a clean towel.

4. In a large bowl combine 15 ounces ricotta cheese, 1 large beaten egg, about 1 to 1 1/2 cups shredded mozzarella (reserve 1/2 cup for the top), 1/2 cup grated Parmesan, the cooled spinach mixture, 1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh basil, 1/4 teaspoon red pepper flakes if using, salt and black pepper to taste, and 2 tablespoons chopped fresh parsley or basil if you like. Mix until just combined, dont overwork it.

5. Spoon a thin layer of 24 ounces marinara sauce (about 1 cup) into the bottom of a 9×13 baking dish so the shells wont stick, spread evenly.

6. Stuff each shell with a generous spoonful of the ricotta-spinach mixture and arrange stuffed shells in the dish seam side up, packing them snug but not squashed.

7. Pour remaining marinara over the shells, sprinkle the reserved mozzarella and a little extra Parmesan over the top, and drizzle a tiny bit of olive oil if you want extra shine.

8. Cover the dish tightly with foil and bake for 20 minutes. Remove foil and bake another 5 to 10 minutes until cheese is bubbly and slightly golden.

9. Let the shells rest 5 minutes before serving, garnish with extra chopped parsley or basil and a pinch of black pepper. Tip: dont skip squeezing the spinach dry or the filling will be watery, and undercook shells slightly at boiling stage so they finish perfect in the oven.

Equipment Needed

1. Large pot (for boiling pasta)
2. Colander
3. Large skillet
4. Sheet pan (to cool shells so they dont stick)
5. Large mixing bowl
6. Measuring cups and spoons
7. 9×13 baking dish
8. Spoon or small cookie scoop for stuffing shells
9. Clean kitchen towel or cheesecloth (to squeeze spinach dry)
10. Aluminum foil and oven mitts

Spinach and Ricotta Stuffed Jumbo Shells

Ingredients (quick)
20–24 jumbo shells, 15 oz ricotta, 10 oz frozen chopped spinach (or ~6 cups fresh), 1 egg, 1–1 1/2 cups shredded mozzarella (save 1/2 cup), 1/2 cup grated Parmesan, 24 oz marinara, 2 Tbsp olive oil, 2–3 garlic cloves, 1 small yellow onion optional, 1 tsp dried Italian seasoning or 1 Tbsp fresh basil, 1/4 tsp red pepper flakes optional, salt and pepper, 2 Tbsp fresh parsley or basil optional.

Steps
1. Preheat oven to 375 F. Bring a large pot of well salted water to a boil.
2. Cook the shells about 10 to 12 minutes so they are just al dente. Drain and spread them out on a sheet pan so they dont stick while you finish the filling.
3. While the pasta cooks heat 2 Tbsp olive oil in a skillet over medium. Add the chopped onion if using and saute 3 to 4 minutes. Add 2–3 minced garlic cloves and cook about 30 seconds till fragrant.
4. Add 10 oz thawed frozen spinach thats been squeezed super dry, or add the fresh baby spinach and cook until wilted and any liquid evaporates. Turn off the heat and let it cool a bit. If you used frozen really press the water out with your hands or wrap it in a clean towel and squeeze, otherwise the filling will be watery.
5. In a large bowl combine 15 oz ricotta, 1 beaten large egg, about 1 to 1 1/2 cups shredded mozzarella (reserve 1/2 cup for the top), 1/2 cup Parmesan, the cooled spinach mixture, 1 tsp Italian seasoning or chopped basil, 1/4 tsp red pepper flakes if you want a little heat, salt and black pepper to taste, and 2 Tbsp chopped parsley or basil if you like. Mix gently until just combined dont overwork it or the filling gets gummy.
6. Spoon about 1 cup of marinara into the bottom of a 9×13 so shells wont stick and spread it evenly.
7. Stuff each shell with a generous spoonful of the ricotta mixture and place them seam side up in the dish, pack them snug but dont squish them.
8. Pour the remaining marinara over the shells, sprinkle the reserved mozzarella and a little extra Parmesan over the top and drizzle a tiny bit of olive oil if you want extra shine.
9. Cover tightly with foil and bake 20 minutes. Remove foil and bake another 5 to 10 minutes until the cheese is bubbly and slightly golden.
10. Let rest 5 minutes before serving, garnish with extra chopped parsley or basil and a pinch of black pepper.

Tips
– Undercook the shells a touch so they finish perfectly in the oven.
– Dont skip squeezing the spinach dry or the filling will be watery.
– Use a small cookie scoop for even stuffing, saves time and makes them look nicer.

FAQ

Do I have to cook the jumbo shells before stuffing them?

Yes, boil them until al dente about 8 to 10 minutes so they hold their shape when you fill them. Drain and let cool on a towel so they dont stick. If you use oven-ready shells add extra sauce to the pan and bake covered longer so the pasta softens in the sauce.

How should I prepare the spinach so the filling isnt watery?

If using frozen thaw completely and squeeze out as much water as you can with your hands or a clean towel. For fresh, sauté or wilt it until soft then chop and squeeze. You want the filling thick not soupy or the shells get soggy.

Can I make this ahead or freeze it?

Yes. Assemble and refrigerate up to 24 hours before baking. For freezing assemble in a freezer safe dish, cover tightly and freeze up to 2 months. Bake from thawed at 375 F for 25 to 35 minutes covered then 5 to 10 minutes uncovered. From frozen bake covered about 45 to 60 minutes at 375 F till hot through.

How do I avoid a soggy casserole?

Drain and squeeze the spinach well, dont over-sauce the baking dish, and bake covered then uncover at the end so excess moisture evaporates. Also dont overcook the shells before stuffing.

What can I use instead of ricotta or if I need gluten or dairy free?

For ricotta swap in well-drained cottage cheese (pulse in blender for smoother texture), mascarpone or a tofu ricotta for dairy free. Use gluten free jumbo shells for GF. If you need egg-free use 1 to 2 tablespoons breadcrumbs or 1 tablespoon cornstarch to help bind.

How many does this recipe serve and can I add meat or other veggies?

Using 20 to 24 shells it serves about 4 to 6 people. You can stir cooked Italian sausage, chopped mushrooms or roasted peppers into the filling for more flavor. Top with extra mozzarella and broil 1 to 2 minutes for a bubbly golden top if you like.

Stuffed Pasta Shells With Spinach & Ricotta Recipe Substitutions and Variations

Ricotta: swap with cottage cheese (pulse in a blender so it’s smooth), or mascarpone if you want a richer, creamier filling, or silken tofu blended with lemon and salt for a dairy free option.
Spinach: if you dont have frozen, use about 6 cups fresh baby spinach wilted and chopped, or substitute chopped kale or Swiss chard (cook longer till tender).
Mozzarella: use provolone, fontina or a mild cheddar for a different melt and flavor, or mix half mozzarella half Parmesan for extra savory taste.
Marinara sauce: replace with a simple crushed tomato sauce seasoned with garlic and basil, jarred tomato basil sauce, or for a white version use Alfredo or a garlic cream sauce instead.

Pro Tips

– Squeeze the spinach like crazy. If you use frozen, thaw then wrap it in a clean kitchen towel and twist until barely a drop comes out, or your filling will be watery. With fresh leaves, cook until totally limp and press in a sieve or towel. A soggy filling ruins the bake.

– Undercook the shells by a minute or two so they finish in the oven, and spread them out on a single sheet to cool so they dont stick. For cleaner stuffing, put the filling in a zip bag, snip a tiny corner and pipe it into each shell instead of spooning.

– Warm the marinara first and only put a thin layer under the shells so the bottoms dont get soupy. If your sauce is very watery, simmer it down or strain a bit before using. Reserve some sauce to spoon on plates for extra flavor.

– Taste and adjust the filling for salt and seasoning before stuffing. Cheese can be bland, so a pinch more salt, lemon zest, or extra parm can make a big difference. If you want the filling firmer, add a beaten egg or a couple tablespoons of breadcrumbs.

Stuffed Pasta Shells With Spinach & Ricotta Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I’m excited to share my Spinach and Ricotta Pasta Shells, a simple baked dish of tender shells stuffed with spinach, creamy ricotta and bright tomato sauce.

Servings

servings

Calories

317

kcal

Equipment: 1. Large pot (for boiling pasta)
2. Colander
3. Large skillet
4. Sheet pan (to cool shells so they dont stick)
5. Large mixing bowl
6. Measuring cups and spoons
7. 9×13 baking dish
8. Spoon or small cookie scoop for stuffing shells
9. Clean kitchen towel or cheesecloth (to squeeze spinach dry)
10. Aluminum foil and oven mitts

Spinach and Ricotta Stuffed Jumbo Shells

Ingredients

20 to 24 jumbo pasta shells, uncooked
15 ounces ricotta cheese (about 425 g) whole milk or part skim
10 ounces frozen chopped spinach or about 6 cups fresh baby spinach
1 large egg
1 to 1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
24 ounces marinara sauce (about 680 g)
2 tablespoons olive oil
2 to 3 cloves garlic
1 small yellow onion optional
1 teaspoon dried Italian seasoning or 1 tablespoon fresh basil
1/4 teaspoon red pepper flakes optional
Salt and black pepper to taste
2 tablespoons fresh parsley or basil optional

Directions

Preheat oven to 375 F. Bring a large pot of well salted water to a boil and cook 20 to 24 jumbo shells until just al dente, about 10 to 12 minutes; drain and cool on a sheet so they dont stick together.
While pasta cooks heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 small chopped yellow onion if using and sauté 3 to 4 minutes, then add 2 to 3 minced garlic cloves and cook 30 seconds until fragrant.
Add either 10 ounces frozen chopped spinach (thawed and squeezed dry) or about 6 cups fresh baby spinach to the skillet, cook until wilted and any liquid evaporates, then remove from heat and let cool slightly. If you used frozen, make sure you squeeze out as much water as you can with your hands or in a clean towel.
In a large bowl combine 15 ounces ricotta cheese, 1 large beaten egg, about 1 to 1 1/2 cups shredded mozzarella (reserve 1/2 cup for the top), 1/2 cup grated Parmesan, the cooled spinach mixture, 1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh basil, 1/4 teaspoon red pepper flakes if using, salt and black pepper to taste, and 2 tablespoons chopped fresh parsley or basil if you like. Mix until just combined, dont overwork it.
Spoon a thin layer of 24 ounces marinara sauce (about 1 cup) into the bottom of a 9×13 baking dish so the shells wont stick, spread evenly.
Stuff each shell with a generous spoonful of the ricotta-spinach mixture and arrange stuffed shells in the dish seam side up, packing them snug but not squashed.
Pour remaining marinara over the shells, sprinkle the reserved mozzarella and a little extra Parmesan over the top, and drizzle a tiny bit of olive oil if you want extra shine.
Cover the dish tightly with foil and bake for 20 minutes. Remove foil and bake another 5 to 10 minutes until cheese is bubbly and slightly golden.
Let the shells rest 5 minutes before serving, garnish with extra chopped parsley or basil and a pinch of black pepper. Tip: dont skip squeezing the spinach dry or the filling will be watery, and undercook shells slightly at boiling stage so they finish perfect in the oven.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.