Cheesy, comforting, and delicious! These Spinach Ricotta Stuffed Shells are a family favorite. The filling combines 3 kinds of cheese stuffed into jumbo pasta shells, nestled over a layer of marinara, and baked with more cheese on top until bubbly.
And believe it or not, it’s very to make! This comforting pasta bake recipe is make-ahead and freezer friendly, and leftovers reheat really well the next day. So good!
There is nothing like a good baked pasta dish for dinner! These Spinach Ricotta Stuffed Shells are in our regular rotation during cozy season, just like my Baked Penne Pasta with Sausage.
It’s also one of our go-to options whenever we’re hosting friends and family. It’s always a feast with lots of delicious salads like this Italian Chopped Salad!
I use jumbo pasta shells and stuff them generously with a filling made with creamy ricotta, mozzarella, parmesan, spinach, and fresh herbs. They get baked over a layer of marinara sauce, plus more sauce and cheese on top until perfectly melted. It’s a similar filling I use in my Spinach Stuffed Chicken recipe.
These spinach ricotta stuffed shells are make-ahead and freezer friendly. It’s so convenient! You can prep them ahead, and even bake from frozen whenever.
Looking for more cheesy pasta recipes? Try my classic Lasagna Bolognese or this easier Skillet Lasagna. We also love a good Ravioli Bake!
Why we love making spinach ricotta stuffed shells at home:
- Ready in just 1 hour: This recipe is very easy and great for either weeknights or weekends, but also elegant enough for entertaining.
- Made with 3 cheeses: Creamy ricotta, melty mozzarella, and savory parmesan.
- Comforting and delicious! The filling is amazing and so cheesy.
- Make-ahead, prep ahead, and freezer friendly. Perfect for any occasion.
Jump to:
Ingredient Notes
Here are a few helpful ingredient notes from recipe testing. As always, the detailed ingredient list with quantities can be found in the recipe card down below.
- Jumbo pasta shells: A 12-ounce box comes with about 22-24 shells, which is what you need for this recipe.
- Ricotta, mozzarella, parmesan cheese: Our favorite cheese trio! The ricotta adds creaminess, the mozzarella is melty, parmesan adds a nice savory flavor.
- Frozen or fresh spinach: Either way works. If using fresh, saute until softened, then soak up any excess moisture before using. If using frozen, thaw and squeeze out all the excess moisture – no need to pre-cook it.
- Garlic powder and Italian seasoning: Our aromatic seasonings!
- Fresh parsley and basil: I also use fresh herbs for even more flavor.
- Eggs: The binder. Also adds richness and a smoother and more velvety texture!
- Marinara sauce: Your favorite store-bought marinara, or homemade if you prefer.
Step-by-Step Tutorial
Making these spinach ricotta stuffed shells is a lot easier than it seems! Let me show you how.
Step 1 | Cook pasta shells
First, preheat oven to 350 F. In a large pot of boiling water, cook the shells until al dente according to the package directions. Drain, then rinse them under cold water to stop the cooking process and prevent sticking.
Step 2 | Make the filling
In a bowl, combine ricotta, mozzarella, parmesan, the prepared spinach, fresh basil and parsley, eggs, Italian seasoning, garlic powder, salt and pepper. Mix to combine evenly.
Step 3 | Stuff shells
Spread a layer of marinara sauce over a round shallow oven-safe pan or a 9×13 baking dish.
Using a large cookie scoop or a spoon, carefully stuff the cooked pasta shells with the prepared filling. Arrange the stuffed shells on top of the marinara sauce. Top more marinara sauce and light layer of mozzarella and parmesan cheese.
Step 4 | Top with cheese and bake
Cover with aluminum foil. Bake at 350 degrees F for about 25-30 minutes. Uncover and broil for 2-3 more minutes until bubbly and slightly golden brown. Let the spinach ricotta stuffed shells cool for a few minutes and serve! You’ll love them!
Tips for Success
- Cook the jumbo pasta shells until al dente since they will continue cooking in the oven. This will also prevent them from breaking when assembling.
- If using fresh spinach: Sauté in a skillet until softened. Then absorb any excess moisture before using.
- If using frozen spinach: Thaw and squeeze out excess moisture before using. No need to pre-cook them.
- Use shredded whole milk shredded mozzarella (rather than part-skim). It melts really well! I use pre-packaged shredded mozzarella here. However, feel free to freshly grate your own (if doing this, use “low moisture” mozzarella)
Make Ahead and Prep
There are several ways to make spinach ricotta stuffed shells in advance:
Assemble and refrigerate: Assemble the entire dish as directed in the recipe card. Cover with aluminum foil and refrigerate for 1 day. The next day, bake as directed, adding an extra 10 minutes since you’re starting from cold.
Assemble and freeze: Assemble as directed in the recipe card. Cover with 2-3 layers of aluminum foil (prevents freezer burn), and freeze for up to 3 months. See baking from frozen instructions below.
Prep ahead options: Make the filling 1 day in advance and refrigerate. Fill the cooked shells when ready, then assemble and bake as directed.
Leftovers reheat well the next day. Simply microwave individual portions for 1-2 minutes or until heated through.
How to Bake From Frozen
You can bake the assembled dish of spinach stuffed pasta shells straight from frozen, which is very convenient! Here’s how:
- Preheat oven to 350 degrees F. Remove any extra layers of aluminum foil. The baking dish should be covered with 1 layer of foil.
- Bake covered for 60 minutes until heated through in the center. Uncover and bake for an additional 10-15 minutes until melted on top.
- Broil for 2 to 3 minutes until slightly golden brown on top.
Pairing and Serving Ideas
Whenever I make these stuffed shells, it’s always a feast, especially when I’m hosting friends and family. I love to serve it with salad, soup and bread to make it a complete meal.
Salads: Italian Chopped Salad, Lemon Arugula Salad, and our House Salad.
Soups: Try my classic Italian Wedding Soup, Tomato Tortellini Soup or Chicken Gnocchi Soup.
Bread: Cheese Garlic Bread and Rosemary Focaccia are amazing!
Recipe FAQs
About 22 to 24 individual shells. Serve about 6 people.
Either way works! If using fresh spinach, sauté it until softened and absorb any excess moisture before using. If using frozen spinach, thaw and squeeze out excess moisture, no pre-cooking needed.
Yes absolutely! I included make ahead directions above in the “Make Ahead and Prep” section or in the recipe card notes below. You can even bake these from frozen!
I use my shallow Lodge braiser, but a regular ceramic 9×13 baking pan will work too!
This post was originally published in 2020 and updated in March 2025 to include new photos, information, and recipe updates.
Need more comforting Italian classics? Check out this hearty Rigatoni Bolognese or these tender Italian Meatballs!
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Spinach and Ricotta Stuffed Shells
Equipment
- Medium cookie scoop to fill the pasta shells
Ingredients
- 12 ounces jumbo pasta shells
- 16 ounces ricotta cheese
- 1 ½ cups shredded mozzarella cheese - divided
- ½ cup shredded parmesan cheese - divided
- 1 cup frozen spinach - see notes
- 2 tablespoons chopped fresh basil leaves
- ¼ cup finely chopped parsley
- 2 large eggs
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 jar (24 ounces) marinara sauce
Instructions
- Preheat oven to 350 degrees F.
- Cook the pasta shells according to package directions until just al dente. Drain and run under cold water to prevent sticking, being careful not to break them. Note: They will continue to cook in the oven, so al dente is ideal.
- If using frozen spinach: squeeze out the excess moisture from the spinach and pat dry. If using fresh spinach: sauté first and absorb any excess moisture. Note that if using fresh, you'll need a lot more since it will reduce.
- Make the filling: In a bowl, combine ricotta, 1 cup of mozzarella cheese, ¼ cup parmesan cheese, spinach, fresh basil, fresh parsley, eggs, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Spread a layer of marinara sauce in a 9×13 inch baking pan, or in a round shallow Dutch oven pan.
- Fill the cooked pasta shells with the filling using a spoon or a large cookie scoop for ease. Arrange them on top of the marinara sauce layer, open side up.
- Spread some more marinara over the shells. Top with remaining ½ cup of mozzarella and ¼ cup of parmesan cheese. We just need a light layer so the shells are visible.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 5 more minutes until the cheese is melted. Uncover and broil for 2-3 more minutes until slightly golden brown and bubbly.
- Let cool down slightly and serve. Enjoy!
Notes
- If using fresh spinach (sautéed), you’ll need a lot more since it will reduce when cooked down. You need 1 cup cooked, excess moisture absorbed.
- If using frozen (thawed) spinach, there is no need to pre-cook them. Just squeeze out all the extra moisture.
- Make ahead: Assemble as directed. Cover with aluminum foil and refrigerate for 1 day. When baking, add an extra 10 minutes.
- Freezing: Assemble as directed. Cover with 2-3 layers of aluminum foil (prevents freezer burn), and freeze for up to 3 months.
- How to bake from frozen:
- Bake frozen at 350 degrees for 60 minutes, covered with 1 layer of foil. Uncover and bake for 15 more minutes until melted. Broil for 2-3 minutes until slightly golden brown.
- Alternatively, thaw it for 1-2 days and bake per recipe directions, adding an extra 10-14 minutes to the bake time.
Colleen - Faith, Hope, Love, & Luck says
Total comfort food! Pinned through @TheBakingFairy!
Tania says
yess, for sure! 🙂