Jumbo pasta shells filled with herbed ricotta and baked in marinara
Spinach and Ricotta Stuffed Shells
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
6
24-28 stuffed shells
Difficulty
Easy
Cost
Moderate
$$
Spinach and Ricotta Stuffed Shells
Jumbo pasta shells filled with herbed ricotta and baked in marinara
★4.6(21)
Jumbo pasta shells stuffed with a creamy mixture of ricotta, spinach, and Parmesan, nestled in marinara sauce and baked until bubbly. A comforting Italian-American pasta dinner.
20m
Prep Time
30m
Cook Time
50m
Total Time
6
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Stuffed shells are one of those dishes that looks like a labor of love but is actually quite straightforward. Jumbo pasta shells are parboiled, stuffed with a creamy mixture of ricotta, spinach, and Parmesan, then nestled into a bed of marinara and baked until everything is bubbly and golden.
Each shell is like a little self-contained package of cheesy, herbaceous filling wrapped in tender pasta and bathed in tomato sauce. They are endlessly crowd-pleasing, perfect for feeding a group, and freeze beautifully for future meals. This is the kind of comforting Italian-American cooking that brings everyone to the table.
Ingredients
Instructions
- 1
Preheat oven to 375°F. Cook jumbo shells for 2 minutes less than package directions (they should be pliable but still firm). Drain and cool.
- 2
Mix ricotta, squeezed spinach, half the mozzarella, Parmesan, egg, garlic, salt, pepper, and a pinch of nutmeg until well combined.
- 3
Spread 1 cup marinara sauce on the bottom of a 9x13 baking dish.
- 4
Fill each shell with a generous spoonful of the ricotta mixture and nestle into the dish, open-side up.
- 5
Pour remaining marinara over the shells. Top with remaining mozzarella.
- 6
Cover with foil and bake for 25 minutes. Remove foil and bake 5 more minutes until cheese is golden. Garnish with fresh basil.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
RicottaCottage cheese, blended smooth
A lighter option with a similar texture.
Jumbo shellsManicotti tubes
Manicotti are tubes that pipe-fill instead of spoon-fill.
Frozen spinachFresh basil and sun-dried tomatoes
For a different but equally delicious flavor.
Tips & Storage
Pro Tips
Cook a few extra shells — some always tear during boiling.
Use a piping bag or zip-lock bag with the corner cut off for easier, neater filling.
These freeze beautifully — assemble, cover tightly, and freeze unbaked for up to 3 months.
Storage
Refrigerate covered for up to 4 days. Freeze assembled and unbaked for up to 3 months.
Reheating
Reheat covered in a 350°F oven for 20-25 minutes until heated through.
Nutrition Facts
Per serving (4-5 shells) · 6 servings
Calories400
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates42g
Fat16g
Fiber3g
Sugar5g
Sodium640mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use fresh spinach?
- Yes, wilt 1 pound of fresh spinach and squeeze out all moisture. It cooks down significantly.
- Can I add meat?
- Browned Italian sausage mixed into the ricotta filling is a popular addition.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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