Ricotta Spinach Pasta Shells

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Start by boiling jumbo pasta shells until al dente, then prepare a sautéed spinach and garlic mixture to enhance flavor. Mix the spinach with creamy ricotta, shredded mozzarella, parmesan, Italian seasoning, and an egg to create a rich filling. Layer marinara sauce in a baking dish before stuffing each shell with the filling and topping with additional cheese. Bake covered to meld flavors, then uncover to brown the cheese slightly. Garnish with fresh parsley for a bright finish. This dish combines tender pasta with a luscious, savory filling ideal for a hearty meal.

Barbara Chef
Updated on Mon, 11 Aug 2025 16:25:45 GMT
A bowl of pasta with cheese and herbs. Pin it
A bowl of pasta with cheese and herbs. | gracefulflavors.com

This ricotta and spinach stuffed pasta shells recipe makes a comforting meal that feels both special and simple to prepare. Creamy ricotta blends beautifully with tender spinach and a blend of cheeses, all wrapped in tender jumbo pasta shells and baked with marinara sauce. It’s the kind of dish that comes together easily yet impresses like you spent hours in the kitchen.

I made this for a family dinner on a busy weeknight and was thrilled how quickly it came together without sacrificing flavor. Now it’s a regular request whenever we want comforting Italian food without eating out.

Ingredients

  • Jumbo pasta shells about 19 to 20 to hold plenty of filling without falling apart
  • Fresh spinach four cups for bright flavor and nutrients be sure to pick tender vibrant leaves
  • Olive oil one teaspoon to sauté the garlic and spinach boosting flavor and preventing stickiness
  • Marinara sauce three cups choose a high quality or homemade sauce for best taste
  • Garlic two cloves pressed or minced to add a fragrant base for the filling
  • Whole milk ricotta cheese fifteen ounces for the creamy texture and mild flavor that bind everything
  • Mozzarella cheese three cups shredded for melty stretchy goodness inside and on top fresh mozzarella works beautifully too
  • Parmesan cheese quarter cup shredded or grated to add sharpness and depth
  • Italian seasoning one and a half teaspoons for classic herb notes use a fresh blend if possible
  • One large egg to help bind the filling so it holds together when baked
  • Salt and black pepper each quarter teaspoon to enhance all the flavors
  • Chopped parsley optional for garnish lending a burst of green freshness

Step-by-Step Instructions

Sauté the Garlic and Spinach:
Heat olive oil in a large sauté pan on medium heat and cook garlic just until it releases its aroma about one minute. Add spinach and cook stirring gently until it wilts about three minutes. Drain any excess liquid and let the spinach cool slightly before chopping finely.
Cook the Pasta Shells:
Fill a large pot with water and add a generous pinch of salt. Bring to a boil and cook the jumbo pasta shells until al dente usually about eleven minutes but follow your package instructions. Drain and toss gently with a little olive oil or spray with cooking spray so the shells do not stick together.
Prepare the Baking Dish:
Preheat your oven to 375 degrees Fahrenheit. Coat a 9 by 13 inch baking dish lightly with cooking spray. Pour about half of your marinara sauce on the bottom to keep the shells moist and flavorful while baking.
Mix the Filling:
In a large mixing bowl combine the chopped spinach ricotta one and a half cups of shredded mozzarella parmesan Italian seasoning egg salt and pepper. Stir well until all ingredients are blended into a creamy mixture.
Stuff the Shells:
Using a spoon fill each cooked shell with about two heaping tablespoons of the ricotta-spinach mixture. Place them carefully into the prepared baking dish on top of the marinara sauce. Once all shells are filled and arranged pour the remaining marinara sauce evenly over the top. Sprinkle with the remaining mozzarella cheese.
Bake and Serve:
Cover the dish tightly with aluminum foil and bake in the preheated oven for twenty minutes. Remove the foil and bake for five more minutes or until the cheese is bubbly and golden. Garnish with chopped parsley if desired and serve warm.
A bowl of pasta with cheese and herbs. Pin it
A bowl of pasta with cheese and herbs. | gracefulflavors.com

I always look forward to how creamy the ricotta blends with the melted mozzarella in every bite. A family favorite memory is when my kids helped stuff shells for their birthday dinner and were so proud to serve it themselves.

Storage Tips

Leftovers can be kept covered in the fridge for up to three days and reheated gently in the oven or microwave to keep the texture intact. To freeze bake the dish unbaked but assembled cover tightly with plastic wrap and foil and thaw overnight before baking as usual.

Ingredient Substitutions

You can swap fresh spinach for frozen but be sure to squeeze out excess moisture before mixing. Cottage cheese can be used in place of ricotta though the texture will be slightly different. Feel free to add sautéed mushrooms or cooked Italian sausage for extra flavor and heartiness.

Serving Suggestions

Pair with a crisp green salad tossed in lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette are perfect to soak up the marinara sauce. A glass of chilled white wine like Pinot Grigio complements the creamy cheese beautifully.

A bowl of pasta with cheese and herbs. Pin it
A bowl of pasta with cheese and herbs. | gracefulflavors.com

Frequently Asked Questions

→ How do I prevent the pasta shells from sticking?

After cooking, drain the shells and lightly coat them with olive oil or cooking spray to keep them from sticking together while filling.

→ Can I use frozen spinach instead of fresh?

Yes, although fresh spinach offers a firmer texture and brighter flavor. If using frozen, thaw and squeeze out excess moisture before mixing.

→ Is it necessary to cook the spinach before mixing it with cheeses?

Sautéing spinach with garlic removes excess moisture and intensifies flavor, helping the filling maintain a good texture.

→ What type of cheese works best for topping?

Shredded mozzarella melts beautifully and creates a golden, gooey crust when baked over the stuffed shells.

→ Can I prepare the dish ahead of time?

Yes, you can assemble the stuffed shells, cover tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if chilled.

→ What is a good serving suggestion for this pasta dish?

Serve alongside a fresh green salad or crusty bread to balance the rich, cheesy filling and hearty pasta.

Ricotta Spinach Pasta Shells

Jumbo pasta shells filled with ricotta, spinach, and cheeses baked in rich marinara sauce.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Barbara

Category: Hearty Mains

Difficulty: Easy

Cuisine: Italian

Yield: 6 Servings (19-20 stuffed pasta shells)

Dietary: Vegetarian

Ingredients

→ Pasta

01 19-20 jumbo pasta shells

→ Vegetables and Herbs

02 4 cups fresh spinach
03 2 cloves garlic, minced
04 Chopped parsley (optional, for garnish)

→ Dairy

05 450 g whole milk ricotta cheese
06 340 g shredded mozzarella cheese, divided
07 25 g grated Parmesan cheese
08 1 whole large egg

→ Condiments and Seasonings

09 3 cups marinara sauce
10 1 teaspoon olive oil
11 1 1/2 teaspoons Italian seasoning
12 1/4 teaspoon salt
13 1/4 teaspoon black pepper

Instructions

Step 01

Preheat oven to 190°C (375°F) and coat a 23x33 cm (9x13 inch) baking dish with cooking spray. Set aside.

Step 02

Boil pasta shells in salted water until al dente, approximately 11 minutes. Drain and gently toss with olive oil or cooking spray to prevent sticking.

Step 03

In a large sauté pan, warm olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add fresh spinach and sauté until wilted, about 3 minutes. Remove from heat, drain excess liquid, cool slightly, then chop.

Step 04

In a large bowl, combine chopped spinach, ricotta, 2 cups shredded mozzarella, Parmesan cheese, Italian seasoning, egg, salt, and black pepper. Mix thoroughly until homogeneous.

Step 05

Stuff each pasta shell with approximately 2 heaping tablespoons of the filling mixture. Arrange stuffed shells in the prepared baking dish over the spread marinara sauce. Optionally, sprinkle with remaining shredded mozzarella.

Step 06

Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 5 minutes until cheese is bubbly and lightly browned.

Step 07

Garnish with chopped parsley if desired. Serve warm.

Notes

  1. Draining excess liquid from the sautéed spinach prevents watery filling.

Tools You'll Need

  • Large pot
  • Sauté pan
  • 9x13 inch baking dish

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy and egg allergens.
  • Contains gluten from pasta shells.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 18 g
  • Total Carbohydrate: 40 g
  • Protein: 25 g