Spinach and Ricotta Stuffed Shells
In this easy spinach and ricotta stuffed shells recipe, three cheeses combine with quick sauteed spinach, marinara sauce, and jumbo pasta shells for a hearty and comforting, crowd-pleasing vegetarian dinner.

Growing up, I was one of those bizarre children who actually liked eating vegetables. For a long time, spinach was my very favorite, and I would eat big bowls of it simply steamed, or sometimes with a little sprinkling of cheese.
I loved those leafy greens. Before you envy my parents having a child content to munch on spinach, sweet potatoes, peas, tomatoes, or other fresh produce procured in our family vegetable garden, they also lived through my angst-filled adolescent years, and I’m sure they’ll remind you that it all evens out in the end.
Today we still eat a lot of spinach, and I like incorporating it into recipes for a healthy boost. In this spinach and ricotta stuffed shells recipe, we combine quick sauteed spinach with creamy ricotta and mozzarella cheeses, all tucked in to extra-large pasta shells and baked to bubbly goodness. The result is a healthy and hearty baked pasta dish that makes for a crowd-pleasing vegetarian meal.
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Spinach and Ricotta Stuffed Shells
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
In this easy spinach and ricotta stuffed shells recipe, three cheeses combine with quick sauteed spinach and jumbo pasta shells for a hearty and comforting, crowd-pleasing vegetarian dinner.
Ingredients
- 16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)
- 1–1/2 tbsp olive oil
- 2 tsp fresh garlic, minced
- 4 cups (packed) fresh spinach leaves, roughly-chopped
- 12 oz skim-milk ricotta cheese
- 1 cup shredded skim-milk mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 large egg
- 1 tbsp fresh basil, finely chopped
- 1 tsp kosher salt
- 1/2 tsp freshly-ground black pepper
- 1–1/4 cups marinara sauce
Instructions
- Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
- In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
- Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.
Keywords: spinach stuffed shells, ricotta, baked pasta, easy dinner, vegetarian
Okay i’ve made this so many times I finally have to leave a comment. This is my favorite recipe to make almost every week lol!!! It’s a staple for my partner and I and it never gets old. I always add cheese on top too as other comments have said 😉
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Thank you so much, Audrey!! I’m so happy to hear it’s a favorite 🥰
Excellent!
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Thank you, Jesse!!
I cooked some Italian sausage and added it to the filling.
They were enjoyed by all
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Yum! Thank you, Bettie!!
Im going to be having this so yummy, cheese goodness tonight and lunch tomorrow, in oven as we speak 😋 thankyou so very much for sharing your recipe
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Oh, yay!! Hope you enjoy, Tamara! 🥰
Delicious!! Family LOVED it!
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Thank you so much, CG!!
We made this for a ladies scrapbook weekend and everyone enjoyed it. What is the best way to reheat any leftovers?
This was great. I modified by using frozen spinach and adding roasted red pepper to the shell stuffing. Added a bit of mozzarella to the top and then coloured it under the broiler for the last few minutes to get a nice brown cheese.
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Thank you so much, Anne!! That’s a great tip to add the extra cheese on top 😊
I’m going to make this dishes guests who are here from Japan? They do not have this kind of pasta available in Japan. I’ll let you know how it goes
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Hi Julie! Hope you all enjoy 🙂 Happy cooking!
I’ve made this recipe many times. It ALWAYS tastes fantastic. I think I even sent a pic the first time. Sometimes I use tomato sauce vs marinara. I can’t taste the difference. It’s a staple in my recipe rotation, for which I am grateful.
★★★★★
Thank you so much, Gabriela!! So happy it’s become a fave 🥰
These are delicious!!
Helpful hint . . . using a pastry bag is the easiest way I’ve found to stuff shells.
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Thank you, Wanda! So happy you enjoyed them!! That’s a great tip, and my favorite method too 🙂
Why is there no nutritional values for this recipe?
I made this for my boyfriend and he LOVED it (and I did too!). Super simple and tasty. Thanks for posting! 🙂
Thank you so much, Erika!!
Can you make ahead of time and refrigerate or freeze without baking it? Bake it when needed?
I have done this without a problem.
I make a whole batch of these and lay them on a cookie sheet and put in the freezer. When frozen I put them in either a freezer bag or vacuum seal individual portions that way I have enough for just me or can pull out extras when I have company. I put them in my small corning ware baking dish frozen and bake according to Laura’s directions. They come out perfect every time.
★★★★★
Thank you for the tips, Sandy!!
if I make these and freeze them, how long do I bake them in the oven after? with foil? without foil? oven temp? I’m trying to freeze more meals
Delicious! I like the spinach in it. Otherwise, I always thought it was too bland.
Thanks so much, Sandra!!
Wonderful, my family loved it!
★★★★★
Thank you, Pamela!!
How many ounces of fresh spinach yield 4 cups? And, can you use frozen chopped spinach?
Linda
can u use frozen spinach
can u use frozen spinach
Sure! Enjoy 🙂
Great recipe! I made 25 shells with the cheese mixture. Way more than 16. An 8 inch pan is way too small. My vegetarian son thoroughly enjoyed.
Thanks, Monica!!
I have used your recipe several times and I have never taken the time to thank you. It is by far the best I’ve found and family and friends agree. Thank you so much
★★★★★
Thank you so much, C! That means a lot 🙂
I cooked it today and it turned out amazing! I’ve been using another recipe for years, but this one is so much better.
One thing though, I followed the recipe and used 16 shells and ended up with a lot of left over stuffing. Next time I’ll either cook more shells or make less stuffing.
Thank you for the amazing recipe!
★★★★★
Thank you so much for your comment, Natalia!!
Best stuffed shell recipe ever! This is a family favourite and yet elegant enough to serve dinner guests. 😋
★★★★★
Thank you so much, Debra!! So happy it’s a fave 🙂
simple and delicious!
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Thank you, Martha!!