Go Back
A baking dish of Spinach and Ricotta Stuffed Shells covered in marinara sauce and bubbly, melted mozzarella cheese.

Irresistible Spinach and Ricotta Stuffed Shells

A classic comfort food masterpiece, these Spinach and Ricotta Stuffed Shells feature tender pasta cradling a luscious filling of creamy ricotta, vibrant spinach, and savory Parmesan. Nestled in a rich marinara sauce and blanketed with melted mozzarella, this dish offers a restaurant-quality experience that's surprisingly simple to assemble.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces jumbo pasta shells
  • 32 ounces whole milk ricotta cheese
  • 10 ounces frozen chopped spinach, thawed and squeezed very dry
  • 1 cup grated Parmesan cheese, plus more for serving
  • 2 cups shredded low-moisture mozzarella cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 24 ounces marinara sauce, store-bought or homemade
  • Fresh basil or parsley, for garnish optional

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Colander
  • Large mixing bowl
  • Baking sheet
  • Spatula or large spoon for mixing
  • Small spoon or piping bag for stuffing
  • Clean kitchen towel or cheesecloth
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of generously salted water to a boil. Cook the jumbo shells according to package directions until al dente. Drain carefully, rinse with cool water to stop the cooking, and lay them in a single layer on a baking sheet to prevent sticking.
  3. While the pasta cooks, prepare the filling. In a large bowl, combine the whole milk ricotta, thoroughly squeezed dry spinach, grated Parmesan cheese, beaten egg, minced garlic, dried oregano, nutmeg, salt, and pepper. Mix until well combined.
  4. Spread about 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
  5. Carefully fill each cooked pasta shell with a generous amount of the ricotta mixture. Arrange the filled shells snugly in the prepared baking dish, open-side up.
  6. Pour the remaining marinara sauce over the top of the stuffed shells, covering them as evenly as possible.
  7. Sprinkle the shredded mozzarella cheese evenly over the entire dish.
  8. Bake, uncovered, for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
  9. Remove from the oven and let the dish rest for 5-10 minutes before serving. This allows it to set slightly. Garnish with fresh basil or parsley if desired.

Notes

For the best results, do not overcook the pasta shells as they will continue to cook in the oven. It is crucial to squeeze as much water as possible from the thawed spinach to prevent a watery filling. Using whole milk ricotta cheese is highly recommended for the creamiest and richest texture. This dish is make-ahead friendly; you can assemble it completely, cover, refrigerate for up to 24 hours, and then bake as directed (you may need to add 5-10 minutes to the baking time if baking from cold). For variations, consider adding sautéed mushrooms, chopped artichoke hearts, or cooked Italian sausage to the filling.