Spinach and Ricotta Stuffed Shells

You know what’s better than regular pasta? Pasta that’s basically a delicious little present you can eat. These spinach and ricotta stuffed shells are like edible hugs—creamy, cheesy, comforting, and way easier to make than they look. Seriously, if you can boil water and use a spoon, you’re already 90% of the way there. This is the kind of dish that makes people think you’re a legit cook, when really you just followed some simple steps and let the oven do most of the work. It’s perfect for impressing dinner guests, meal prepping for the week, or just treating yourself on a random Wednesday because you deserve it.

Why This Spinach and Ricotta Stuffed Shells are Awesome

Let’s start with the obvious: it’s absolutely delicious. We’re talking pillowy pasta shells filled with creamy ricotta, spinach (so you can pretend you’re being healthy), and enough cheese to make your heart happy. All of it swimming in marinara sauce and topped with melted mozzarella. What’s not to love?

But here’s the real selling point—this Spinach and Ricotta Stuffed Shells recipe is shockingly forgiving. Overstuff a shell? Fine. Undercook the pasta slightly? Actually better. Forget to add one ingredient? Probably won’t even notice. It’s the kind of recipe that welcomes mistakes with open arms.

Plus, you can make it ahead and just pop it in the oven when you’re ready to eat. Meal prep champions, this one’s for you. And if you’ve got picky eaters in your life, these shells are usually a safe bet. They’re like the gateway drug to eating more vegetables—the spinach is basically hidden under all that creamy, cheesy goodness.

Oh, and did I mention the leftovers are incredible? Sometimes even better than the first day. You’re welcome.

Ingredients You’ll Need

For the shells:

• 1 box (12 oz) jumbo pasta shells (about 24-28 shells)
• Salt for pasta water (be generous, like the ocean)

For the filling:

• 15 oz ricotta cheese (full-fat, because we’re not playing games here)
• 10 oz frozen spinach, thawed and squeezed dry (or 2 cups fresh spinach, cooked and chopped)
• 1½ cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 1 large egg (helps bind everything together)
• 2 cloves garlic, minced (or ½ teaspoon garlic powder)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of nutmeg (optional but makes it fancy)

For assembly:

• 3 cups marinara sauce (store-bought is totally fine, homemade if you’re feeling ambitious)
• Fresh basil for garnish (optional, but makes it Instagram-worthy)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. This prevents the shells from sticking and adds flavor.

2. Cook the pasta shells according to package directions, but subtract 2 minutes. You want them al dente because they’ll continue cooking in the oven. Drain and rinse with cold water to stop the cooking process.

3. While the pasta cooks, make your filling. If using frozen spinach, squeeze out ALL the water—seriously, get aggressive with it. Nobody wants watery filling. In a large bowl, mix ricotta, spinach, 1 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and nutmeg if using.

4. Time to stuff those shells. Use a spoon to fill each shell with a generous amount of the ricotta mixture. Don’t be shy here—really pack them in. Arrange the stuffed shells in your prepared baking dish, open side up.

5. Pour the remaining 2 cups of marinara sauce over the shells. Make sure they’re mostly covered so they don’t dry out. Sprinkle the remaining ½ cup of mozzarella on top.

6. Cover with foil and bake for 25 minutes. Then remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly. If you want it extra golden, hit it with the broiler for 2-3 minutes at the end.

7. Let it rest for 5 minutes before serving. I know it’s hard to wait, but this helps everything set up nicely. Garnish with fresh basil and dig in.

Common Mistakes to Avoid

Overcooking the pasta. Mushy shells are impossible to stuff without them falling apart. Aim for slightly undercooked—they’ll finish cooking in the oven and be perfect.

Not squeezing the spinach dry enough. This is probably the #1 way people mess this up. Frozen spinach holds a ridiculous amount of water. Squeeze it like it owes you money. Use a clean kitchen towel or paper towels and really wring it out.

Skipping the sauce on the bottom of the pan. Those bottom shells will stick and burn without that protective sauce layer. Don’t skip this step unless you enjoy scraping pasta off your dish.

Forgetting to cover with foil initially. If you bake it uncovered the whole time, the tops will dry out and get crusty (and not in a good way). Cover first, then uncover for that golden cheese finish.

Alternatives & Substitutions

Don’t have ricotta? Cottage cheese works surprisingly well—just blend it until smooth if you want a creamier texture. Some people actually prefer it (controversial opinion, I know).

Out of spinach? Try kale, Swiss chard, or even arugula. You could also use sautéed mushrooms, roasted red peppers, or sun-dried tomatoes for a different vibe.

For a protein boost, add cooked ground beef, Italian sausage, or shredded chicken to the filling. It makes it heartier and turns it into a complete meal.

Vegan version? Use dairy-free ricotta and mozzarella, skip the egg or use a flax egg, and you’re golden. FYI, the vegan cheese situation has improved dramatically in recent years.

Want to make it gluten-free? Just swap in gluten-free jumbo shells. They work exactly the same way.

Final Thoughts

Look, I’m not saying these spinach and ricotta stuffed shells will solve all your problems, but they’ll definitely make dinner time a whole lot better. They’re comforting, satisfying, and proof that you can make restaurant-quality food in your own kitchen without losing your mind.

Whether you’re cooking for your family, bringing a dish to a potluck, or just want to eat something delicious while binge-watching your favorite show, these shells have got you covered. Make a batch this weekend and thank me later. And hey, if you accidentally eat half the pan in one sitting, I didn’t see anything.

FAQ (Frequently Asked Questions)

Can I freeze these before baking? Absolutely! Assemble everything in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and bake as directed. You might need to add 10-15 extra minutes to the baking time if they’re still a bit cold.

How long do leftovers last? They’ll keep in the fridge for 3-4 days in an airtight container. Reheat individual portions in the microwave or warm the whole dish covered in a 350°F oven for about 20 minutes. Honestly, they taste even better the next day once all the flavors have mingled.

Can I use fresh spinach instead of frozen? Sure can! You’ll need about 1 pound of fresh spinach. Sauté it until wilted, let it cool, then chop and squeeze out excess moisture. Fresh spinach has a slightly different flavor—a bit more delicate—but works great.

What if some of my shells break while cooking? Don’t panic—it happens to everyone. Just set aside the broken ones and use the intact shells for stuffing. You can chop up the broken shells and mix them into the filling if you want, or just make fewer stuffed shells. No one’s keeping count, and it’ll taste delicious either way.