Stuffed Shells With Ricotta Cheese And Spinach

These stuffed shells with ricotta cheese and spinach will have everyone running to the dinner table.

Overhead view of stuffed shell with ricotta cheese and spinach, a fork and kitchen towel, round plate, and wooden serving spatula.

There is something about stuffed shells with ricotta cheese and spinach that has my family asking for it again and again. The jumbo shell are filled with creamy ricotta cheese and spinach and baked with marinara for a hearty pasta dish that is packed with flavor.

Stuffed shells with ricotta cheese and spinach are easy enough for a weeknight dinner or potluck, but special enough for a weekend night with friends. I usually make these for a Sunday lunch with family.

Why I Love Stuffed SHells With Ricotta Cheese and Spinach

Leftover Friendly - Not only does the stuffed shells taste just as good the next day, this pasta dish can be frozen to be enjoyed later.
Feeds a Crowd - This pasta recipe is ideal for a dinner party with friends or to take to a potluck.
Family and Kid Favorite - Most kids love pasta and this is no exception. The tender pasta is stuffed with cheesy goodness that will keep everyone asking for seconds. This and Tortellini Soup With Sausage And Spinach are main dish pasta recipes that everyone loves.

Tools

Large Pot
Colander
Medium Pot
Stirring Spoon
Medium Mixing Bowl
Spoon or Piping Bag
Measuring Cups and Measuring Spoons
9x13 Baking Dish
Aluminum Foil
Cheese Shredder

Overhead photo of stuffed shells with ricotta cheese and spinach in a rectangular baking dish, round plate, kitchen towel and serving spatula.

Ingredients

Before you head to the recipe card for exact measurements, here’s a quick look at what you’ll be using.

Jumbo Pasta Shells - These big shells are the perfect shape and size for filling with the ricotta and spinach mixture.
Fresh Spinach - The spinach adds a freshness to the stuffed shells recipe all the while hiding the fresh vegetable in the cheese.
Ricotta Cheese - Ricotta adds a smooth and creamy texture to the stuffed shells with ricotta and spinach. If you have extra ricotta, this Cannoli Dip Recipe would be a fantastic dessert to serve with this dinner recipe.
Mozzarella Cheese - Mozzarella gives this main dish pasta recipe a cheesy filling that everyone loves.
Parmesan Cheese - Parmesan cheese has a stronger flavor that works so well with the ricotta and spinach.
Egg - The egg is the binder that holds the cheesy filling together while baking.
Salt, Pepper, and Garlic Powder - Classic seasonings that enhance this pasta dish.
Italian Seasoning - Adds Italian seasoning flavors without having to drag out multiple bottles of herbs.
Marinara - The marinara adds a rich tomato base while keeping the shells moist.

Instructions

Step 1

Preheat 375° F.

A colander filled with cooked jumbo pasta shells.

Step 2

Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions, about 9 minutes to al dente. Drain and rinse with cool water.

Step 3

While the pasta is cooking, bring water to boil in a medium pot. Add the fresh spinach and blanch for 30 seconds. Remove from the heat and rinse in cold water. Drain well and pat dry. Roughly chop the spinach.

Step 4

In a mixing bowl, combine the drained chopped spinach, ricotta, 1 cup mozzarella cheese, Parmesan cheese, egg, salt, pepper, garlic powder, and Italian seasoning.

Step 5

Spread 1 cup marinara in the bottom of a 9x13 baking dish.

Step 6

Fill the shells with the ricotta and spinach mixture and place open side up in the prepared baking dish.

Step 7

Pour the remaining marinara sauce over the pasta shells. Cover with aluminum foil.

Step 8

Bake for 30 minutes covered in foil. Remove the foil, sprinkle the remaining mozzarella cheese over the pasta, and bake an additional 10 minutes.

Step 9

Serve hot and enjoy.

Tips For The Best Stuffed Shells With Ricotta Cheese and Spinach

Do not overcook the pasta, it will likely tear while stuffing them with the cheese.
Dry the spinach well, to prevent a watery cheese mixture.
Use freshly shredded mozzarella and parmesan for optimal melting and best flavor.
Use a piping bag or a ziplock bag with a corner cut off to best fill the shells with the ricotta and spinach mixture.

Variations

Add cooked ground Italian sausage or ground beef to the marinara for a heartier, meaty stuffed shells with ricotta and spinach.
Mix fresh chopped basil into the ricotta and spinach mixture for a fresh pop of flavor.
Swap marinara sauce for Alfredo sauce for a creamy option.

Overhead view of stuffed shells with ricotta cheese and spinach in a rectangular baking dish.

Storage Tips

Store leftover stuffed shells in the refrigerator in an air tight container for up to 4 days.
Store leftover shells in the freezer for up to 3 months for best flavor. Thaw before reheating.

Reheating

Cover the leftovers with foil and heat in the oven at 350° F until warmed thoroughly. Top with a bit more marinara to keep them from drying out.
Reheat in the microwave on 1 minute intervals until heated thoroughly, generally 2-3 minutes.

Close up photo of stuffed shells with ricotta cheese and spinach.

Frequently Asked Questions

Can this be prepared ahead of time?

Yes. Assemble ahead of time, cover tightly, and store in the refrigerator for up to 24 hours before baking.

Can I freeze the stuffed shells before baking?

Yes! Prepare the stuffed shells up until the baking step. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight and bake.