
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.

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.

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.