Looking for a comforting, crowd-pleasing dinner that feels like a warm hug on a plate? These Spinach and Ricotta Stuffed Shells are the answer. This beloved Italian-American dish is loaded with creamy ricotta cheese, fresh spinach, fragrant herbs, and melted mozzarella, all nestled into jumbo pasta shells and smothered in rich marinara sauce.
It’s a dish that’s equal parts elegant and cozy — perfect for weeknight family dinners, meal prep, or impressing guests at a dinner party. And the best part? You can make it ahead and bake when you’re ready.
🧀 Ingredients (U.S. Standard Measurements – Serves 6)
For the filling:
- 1 (15 oz) container ricotta cheese
- 1½ cups shredded mozzarella cheese (plus extra for topping)
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, sautéed and chopped (or 1 cup frozen spinach, thawed and squeezed dry)
- 2 garlic cloves, minced
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon grated nutmeg (optional, but adds depth)
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
For the pasta and sauce:
- 20 jumbo pasta shells (cook a few extra in case some break)
- 2 cups marinara sauce (homemade or store-bought)
- ½ cup water (to loosen the sauce if needed)
- Fresh parsley or basil, for garnish
🍝 Instructions
1. Cook the pasta:
Bring a large pot of salted water to a boil. Cook jumbo pasta shells until just al dente (about 1–2 minutes less than package instructions). Drain and rinse under cold water to stop the cooking process. Set aside.
2. Make the filling:
In a large bowl, combine ricotta, mozzarella, Parmesan, egg, sautéed spinach, garlic, onion powder, salt, pepper, nutmeg, and basil. Mix until well combined.
3. Prep the baking dish:
Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish.
4. Stuff the shells:
Using a spoon or piping bag, fill each cooked shell with the ricotta-spinach mixture and arrange in the baking dish, seam side up.
5. Add sauce and cheese:
Pour the remaining marinara sauce over the stuffed shells. Sprinkle with extra mozzarella and a bit more Parmesan if desired.
6. Bake:
Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes, or until the cheese is bubbly and lightly golden.
7. Garnish and serve:
Let cool for 5–10 minutes before serving. Garnish with chopped parsley or fresh basil.
🔍 Nutrition Facts (Per Serving – Approx. 3–4 shells)
- Calories: 410
- Protein: 22g
- Carbohydrates: 30g
- Fat: 22g
- Fiber: 3g
- Sugar: 5g
- Sodium: 620mg
A well-balanced dish full of protein, fiber, and satisfying cheesy goodness.
💡 Tips & Tricks
- Make it ahead: Assemble the dish up to 24 hours in advance, refrigerate, and bake when ready.
- Freeze it: Freeze unbaked shells in a foil-covered dish. Bake from frozen at 375°F for 45–50 minutes, covered.
- Add meat: Mix in cooked ground beef, sausage, or shredded chicken for a heartier filling.
- Make it lighter: Use part-skim ricotta and mozzarella or replace some cheese with cottage cheese.
- Herb it up: Add chopped oregano, thyme, or rosemary for an extra burst of Italian flavor.
🌟 Something Extra From Me to You
Turn this meal into a full Italian-inspired experience by pairing your stuffed shells with a crisp arugula salad, warm garlic bread, and a glass of red wine (Chianti or Sangiovese work beautifully). Want to serve a crowd? Double the recipe and bake it in two pans — this dish is always a hit at potlucks and family gatherings.
You can also get creative with the filling — try roasted butternut squash and sage for fall, or swap spinach for kale or Swiss chard for a nutritious twist.
