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This stuffed shells recipe with spinach and ricotta is an easy baked pasta dinner made with jumbo pasta shells, creamy ricotta, mozzarella, Parmesan, fresh spinach, and spaghetti sauce. It comes together in about 55 minutes and bakes up cheesy, cozy, and perfect for a weeknight dinner, potluck, or make-ahead family meal.
Table of Contents
- Kellie’s Note Baked Stuffed Shells
- Why You’ll Love These Spinach Ricotta Stuffed Shells
- Ingredients for Stuffed Shells
- How To Make Stuffed Shells
- Kellie’s Tips and Variations on Stuffed Shells
- What To Serve With Stuffed Shells
- Storage and Reheating
- How to Freeze Stuffed Shells
- Make-Ahead Tips
- More Easy Italian Recipes
- Stuffed Shells Recipe with Spinach and Ricotta
Kellie’s Note
Baked Stuffed Shells
I’ve made these spinach ricotta stuffed shells so many times because they’re reliable, simple, and always a hit at the table. The filling stays creamy, the shells hold up beautifully in the oven, and the spinach blends right into the cheese mixture for a family-friendly twist that feels just a little lighter than heavier stuffed shell recipes.
This recipe is also great for more than just weeknight dinners, too! I love bringing these stuffed shells to potlucks, parties, and all other events involving food. It’s an easy dish to serve, since you can simply scoop up as many stuffed shells as you want.
I really love the secret serving of spinach inside the shells. Once it’s mixed and baked into the gooey, irresistible cheese, kids don’t even notice it!
Why You’ll Love These Spinach Ricotta Stuffed Shells
- Spinach ricotta stuffed shells are cozy enough for Sunday dinner but easy enough for a weeknight. With creamy ricotta, melty mozzarella, and plenty of sauce, they’re classic comfort food that always feels satisfying.
- Great for feeding a crowd. The shells are easy to portion, simple to serve, and reheat well, whether you’re making them for family dinner, a potluck, or a make-ahead meal.
- What makes this version extra special is the spinach. It blends right into the cheesy filling, adding freshness and color while keeping all the rich, baked-pasta comfort you want.
Ingredients for Stuffed Shells
Before you start, gather everything you need for the filling, shells, and sauce. A few ingredient choices make a big difference here, especially when it comes to the ricotta, spinach, and cheese.
- Jumbo pasta shells – Look for jumbo shells or conchiglioni. Cook them just to al dente so they hold their shape when stuffed and baked.
- Ricotta cheese – Whole milk ricotta gives the filling the creamiest texture. If your ricotta seems watery, let it drain for a few minutes before mixing. My homemade ricotta is amazing in this recipe.
- Mozzarella – Freshly shredded mozzarella melts more smoothly than pre-shredded bagged cheese.
- Parmesan – Grate it from a wedge for the best flavor. It adds a saltier, nuttier bite to the filling.
- Spinach – Fresh baby spinach works beautifully, but regular spinach works too. Chop it finely so it folds evenly into the ricotta mixture.
- Egg – Helps bind the filling so it stays creamy but structured inside the shells.
- Seasoning – Salt, pepper, Italian seasoning, and nutmeg give the filling depth. Don’t skip the nutmeg—it’s subtle, but it makes the ricotta filling taste extra cozy.
- Spaghetti sauce – Use your favorite jarred sauce for convenience, or homemade spaghetti sauce if you want a more from-scratch version.
Ingredient swaps: Frozen spinach can work here, too, just thaw it completely and squeeze out as much moisture as possible before mixing it into the filling.
How To Make Stuffed Shells
These stuffed shells are easy to pull together, but a few small technique details make them much more foolproof. The biggest things to watch are not overcooking the shells, keeping the filling creamy but not watery, and baking until the sauce is bubbly and the cheese is nicely melted.
- Prep the oven and baking dish. Preheat the oven to 375°F and lightly coat a 9×13-inch baking dish with cooking spray.
- Cook the pasta shells. Boil the shells just to al dente, about 8 minutes. Be careful not to overcook them or they can tear when you fill them. Drain and drizzle lightly with olive oil to keep them from sticking.
- Make the ricotta filling. In a large bowl, mix together the ricotta, half of the mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning, and nutmeg until evenly combined.
- Sauce the pan. Spread about 3/4 cup of spaghetti sauce over the bottom of the prepared baking dish. This keeps the shells from sticking and gives the bottom of the dish a nice layer of moisture.
- Stuff the shells. Fill each shell with the ricotta mixture. A spoon works fine, but a piping bag or zip-top bag makes this step faster and less messy.
- Assemble the dish. Arrange the stuffed shells in a single layer in the baking dish. Spoon the remaining sauce over the top, then sprinkle with the remaining mozzarella.
- Bake. Cover with foil and bake for 35 minutes, then uncover and bake for about 10 minutes more, until the cheese is bubbly and lightly browned on top.
Kellie’s Tips and Variations on Stuffed Shells
These spinach ricotta stuffed shells are easy to customize without changing the heart of the recipe.
- Make them spicy: Add a pinch of crushed red pepper flakes to the sauce or filling.
- Add more garlic: Stir minced garlic or roasted garlic into the ricotta filling for a deeper savory flavor.
- Finish with fresh herbs: Chopped parsley or basil adds freshness and makes the baked shells look extra inviting.
- Use extra spinach: If you want a greener filling, you can add a little more chopped spinach without changing the overall feel of the recipe.
What To Serve With Stuffed Shells
Because stuffed shells are rich, cheesy, and saucy, they pair best with simple sides that keep the meal balanced. I like serving them with garlic bread, a crisp Caesar salad, or a simple house salad. If you want something warm on the side, steamed broccoli, roasted green beans, or baked asparagus all work well too.
Storage and Reheating
- Store leftover stuffed shells in an airtight container in the refrigerator for up to 4 days. They reheat well, which makes them great for meal prep or next-day lunches.
- To reheat, microwave individual portions until hot, or cover the shells and warm them in a 350°F oven until heated through. If they seem a little dry, spoon a little extra sauce over the top before reheating.
How to Freeze Stuffed Shells
Stuffed shells freeze very well, which makes this a great recipe to prep ahead. For best results, freeze them either fully assembled before baking or freeze leftovers after they’ve cooled.
Store the shells in an airtight freezer-safe container for up to 3 months. When you’re ready to serve, thaw them in the refrigerator overnight, then bake or reheat until hot all the way through.
Make-Ahead Tips
You can assemble these spinach ricotta stuffed shells up to 2 days in advance. Cover the baking dish tightly and refrigerate until you’re ready to bake. When you’re ready to cook, bake as directed, adding a few extra minutes if the dish is going into the oven cold from the refrigerator.
More Easy Italian Recipes
- Easy Stromboli Recipe
- Italian Tortellini Salad with Grilled Chicken
- The Best Oven Baked Meatballs
- Spinach Artichoke Stuffed Shells
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Stuffed Shells Recipe with Spinach and Ricotta
Equipment
- 1 baking dish
- piping bag optional
- whisk
- measuring cup
- measuring spoon
Ingredients
- 8 ounce jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- ½ cup shredded Parmesan
- 1 cup chopped fresh spinach
- 1 large egg, lightly beaten
- Salt and pepper
- 1 tablespoon Italian seasoning
- 1/2 teaspoon ground nutmeg
- 2 cups Spaghetti Sauce
Instructions
- Preheat oven to 375ºF.
- Coat a 9-by-13-inch baking dish with cooking spray.
- Cook pasta shells to al dente, approximately 8 minutes, drain and set aside. Drizzle with a little olive oil to prevent sticking.
- In a large bowl, whisk together the ricotta, half the mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg. Spread 3/4 cup spaghetti sauce over bottom of baking dish.
- Fill a pastry bag or zip top bag with the cheese mixture and pipe the cheese into the shells to stuff them.
- Arrange the shells in a single layer in the baking dish.
- Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella. Cover baking dish with foil and bake for 35 minutes.
- Uncover and bake about 10 minutes longer, until bubbly and cheese begins to brown.
Video
Notes
- Make ahead: Assemble the stuffed shells up to 2 days in advance. Cover tightly and refrigerate until ready to bake.
- Storage: Leftovers keep well in the refrigerator for up to 4 days.
- Reheating: Reheat in the microwave or cover and warm in a 350°F oven until heated through. Add a little extra sauce if needed to keep the shells from drying out.
- Spinach swap: Frozen spinach can be used instead of fresh. Thaw it completely and squeeze out excess moisture before mixing into the filling.
- Shell tip: Cook the shells just to al dente so they stay sturdy enough to fill.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes. Thaw it completely first, then squeeze out as much moisture as possible so the filling doesn’t get watery.
Yes. Assemble the dish up to 2 days ahead, cover, and refrigerate until ready to bake.
Cook them just to al dente and handle them gently after draining. Overcooked shells are much more likely to split when filled.
Absolutely. A homemade spaghetti sauce works very well here and adds even more flavor.
