There’s something undeniably comforting about a bubbling dish of stuffed shells, fresh out of the oven and filled with creamy ricotta, tender spinach, and rich marinara sauce. This classic Italian-American recipe is a weeknight favorite and a dinner party showstopper rolled into one. Whether you’re feeding a hungry family or planning a cozy meal for two, these ricotta and spinach stuffed shells deliver flavor, texture, and that irresistible cheesy goodness we all crave.
What makes this dish truly special is its balance—delicate pasta shells cradle a savory filling, all smothered in tangy tomato sauce and topped with melted mozzarella. And the best part? It’s surprisingly easy to make. In this step-by-step guide, you’ll learn exactly how to prepare this satisfying baked pasta recipe, along with tips, variations, and storage ideas to suit your lifestyle.
Let’s dive into the perfect stuffed shells recipe that’s guaranteed to impress—and become a staple in your kitchen.
Ingredients You’ll Need
Before you roll up your sleeves, gather all the ingredients for your classic stuffed shells with ricotta and spinach. These simple, wholesome components come together to create a comforting and satisfying baked pasta dish that’s perfect for any occasion.
Jumbo Pasta Shells
The star of the show—jumbo pasta shells are specifically designed to be filled. Look for large shells (conchiglioni) that hold their shape well during boiling and baking. Be sure to cook them al dente so they don’t fall apart when stuffing.
Pro Tip: Cook a few extra shells in case some tear while boiling.
Ricotta Cheese
This creamy, mild cheese forms the base of the filling. Ricotta cheese provides the perfect texture—light, fluffy, and rich. Use whole milk ricotta for best results, as it’s more flavorful and less watery than low-fat versions.
Optional: You can drain excess moisture using cheesecloth for an even firmer filling.
Fresh or Frozen Spinach
Spinach adds color, nutrients, and a subtle earthy flavor to the filling. You can use fresh spinach (sautéed and chopped) or frozen spinach (thawed and squeezed dry). Both work beautifully in this recipe.
Tip: Make sure the spinach is completely dry before mixing it with the ricotta to avoid a soggy filling.
Egg
A single large egg acts as a binder, helping to hold the ricotta and spinach mixture together during baking. It also adds a touch of richness to the filling.
Parmesan Cheese
Freshly grated Parmesan cheese brings salty, nutty depth to the filling. It also enhances the overall cheesy flavor and pairs perfectly with the ricotta.
Optional: Add a little extra Parmesan on top before baking for a golden crust.
Mozzarella Cheese
For that irresistible cheesy pull, shredded mozzarella is layered over the shells before baking. It melts beautifully and adds gooey texture to every bite.
Pro Tip: Use a mix of mozzarella and provolone for even more cheesy flavor.
Marinara Sauce
A good-quality marinara sauce brings everything together. Whether you use homemade or store-bought, the sauce should be flavorful and well-seasoned to complement the creamy filling.
Flavor Boost: Stir in garlic, herbs, or a pinch of red pepper flakes to add depth to your sauce.
Seasonings & Herbs
A well-balanced filling needs a bit of seasoning. Add salt, black pepper, and optionally, some garlic powder, onion powder, or Italian seasoning to taste. Fresh herbs like basil or parsley are perfect for garnishing and adding freshness before serving.
Having these ingredients prepped and ready makes the entire cooking process smooth and enjoyable. Once everything is laid out, you’re just a few easy steps away from delicious, cheesy stuffed shells that taste like they came straight from an Italian trattoria.
How to Make Classic Stuffed Shells (Step-by-Step)
Making stuffed shells may look fancy, but it’s a straightforward process when broken into simple steps. With the right ingredients and a little preparation, you’ll have a rich, cheesy, oven-baked pasta dish that’s full of flavor and perfect for any occasion.
Step 1: Cook the Jumbo Pasta Shells
Begin by boiling a large pot of salted water. Add the jumbo pasta shells and cook them until just al dente—tender but firm enough to hold their shape. This usually takes about 8 to 9 minutes. Be careful not to overcook them, as overly soft shells can tear easily during stuffing. Once cooked, drain and rinse the shells under cold water to stop the cooking process. Lay them on a tray or drizzle lightly with olive oil to prevent sticking.
Step 2: Prepare the Ricotta and Spinach Filling
While the pasta is cooling, mix up the filling. In a large bowl, combine whole milk ricotta cheese, well-drained spinach (fresh or frozen), one egg, grated Parmesan cheese, salt, black pepper, and optional seasonings like garlic powder, onion powder, or Italian herbs. Mix everything until smooth and well blended. The filling should be creamy but thick enough to scoop or pipe easily into the shells. For extra flavor, you can stir in chopped parsley, basil, or a sprinkle of red pepper flakes.
Step 3: Assemble the Shells
Spread a generous layer of marinara sauce across the bottom of a baking dish. This helps prevent sticking and adds flavor from the bottom up. Take each cooked shell and fill it with about one to two tablespoons of the ricotta-spinach mixture. Carefully place each filled shell into the baking dish, open side up. Continue until all shells are stuffed and snugly arranged in a single layer. If you like, use a piping bag or a plastic bag with the corner snipped off to make filling even easier.
Step 4: Add Sauce and Cheese, Then Bake
Once the shells are filled and arranged, pour more marinara sauce evenly over the top. Don’t skimp on the sauce—generous coverage keeps the dish moist and flavorful. Sprinkle a layer of shredded mozzarella cheese over the sauced shells, followed by a little extra Parmesan if desired. Bake in a preheated oven at 375°F (190°C) for about 25 to 30 minutes, or until the cheese is melted, bubbly, and slightly golden. If you prefer a crispier top, broil for the last couple of minutes while keeping a close eye on it.
Let It Rest Before Serving
After baking, let the stuffed shells rest for 5 to 10 minutes before serving. This short wait helps the filling set and makes it easier to scoop and serve without falling apart. Garnish with fresh herbs like basil or parsley for a finishing touch and enjoy!
Tips, Variations & Storage Ideas
Mastering the art of making stuffed shells comes down to a few smart tips and fun ways to customize the dish to your taste or dietary needs. Whether you’re cooking for a family dinner, meal prepping for the week, or serving a crowd, these practical suggestions will help you get the most out of your recipe.
Helpful Tips for Perfect Stuffed Shells
- Cook Extra Shells: Jumbo pasta shells are delicate and can sometimes tear during boiling. Always cook a few extras so you’re not short when it’s time to assemble.
- Drain Spinach Thoroughly: If using frozen spinach, make sure it’s completely thawed and squeezed dry to avoid excess moisture in your filling. Too much liquid can make the shells watery and soggy.
- Season the Filling Well: Ricotta has a mild flavor, so seasoning is key. Add salt, black pepper, garlic powder, and even a pinch of nutmeg to bring out the best in the cheese and spinach mixture.
- Use a Piping Bag or Spoon Carefully: For quick and tidy stuffing, place the ricotta mixture in a piping bag or a large zip-top bag with the corner snipped off. Otherwise, a teaspoon or small spoon works just fine with a little patience.
- Cover While Baking: To prevent the shells from drying out, cover the baking dish with foil for the first 20 minutes. Uncover in the last 5–10 minutes to let the cheese melt and lightly brown.
Tasty Variations to Try
Stuffed shells are incredibly versatile, and you can easily adjust the ingredients to suit your preferences or dietary goals. Here are some ideas to switch things up:
- Meat Lovers’ Version: Add cooked ground beef, turkey, or Italian sausage to the marinara sauce or mix it into the ricotta filling for a heartier dish.
- Vegan Stuffed Shells: Use dairy-free ricotta alternatives (like cashew-based or tofu ricotta), plant-based mozzarella, and a vegan marinara sauce. Nutritional yeast can mimic the flavor of Parmesan.
- Add More Veggies: Try incorporating finely chopped mushrooms, zucchini, or roasted red peppers into the filling for extra flavor and nutrition.
- Cheese Variations: Instead of just mozzarella and Parmesan, try provolone, fontina, or a blend of Italian cheeses for a richer, more complex flavor.
- Spicy Kick: Add a pinch of crushed red pepper flakes to the sauce or filling if you like a bit of heat.
Storage, Reheating & Freezing Tips
This baked stuffed shells recipe is excellent for making ahead and storing. Here’s how to keep leftovers fresh and delicious:
- Refrigerator: Store cooked stuffed shells in an airtight container in the fridge for up to 4 days. Reheat individual servings in the microwave or warm the whole dish in the oven at 350°F (175°C) until heated through.
- Freezer (Unbaked): Assemble the shells in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, remove the plastic, cover with foil, and bake directly from frozen at 375°F (190°C) for 45–60 minutes.
- Freezer (Baked): Leftover baked stuffed shells can also be frozen. Allow them to cool completely, then store in portions in freezer-safe containers. Thaw overnight in the fridge before reheating.
- Meal Prep Friendly: Divide into smaller containers for easy grab-and-go lunches or dinners throughout the week.
With these handy tips, fun variations, and smart storage strategies, your classic stuffed shells will be as practical as they are delicious—whether you’re serving them tonight or pulling them from the freezer for a future meal.
Classic Stuffed Shells with Ricotta and Spinach
Ingrédients
- 20 –24 jumbo pasta shells
- 2 cups whole milk ricotta cheese
- 1 cup shredded mozzarella cheese plus more for topping
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 1/2 cups cooked and drained spinach fresh or frozen
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder optional
- 1 tablespoon chopped fresh parsley or basil optional
- 3 cups marinara sauce store-bought or homemade
- Olive oil for drizzling, optional
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Cook the Shells:
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 8–9 minutes. Drain and rinse with cold water. Lay them out in a single layer or toss with a little olive oil to prevent sticking.
- Make the Filling:
- In a large bowl, combine ricotta cheese, 1/2 cup mozzarella, Parmesan, egg, spinach, salt, pepper, garlic powder, and chopped herbs if using. Mix until smooth and well combined.
- Fill the Shells:
- Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Carefully fill each pasta shell with 1–2 tablespoons of the ricotta mixture and place them in the dish, open side up.
- Top and Bake:
- Pour the remaining marinara sauce evenly over the filled shells. Sprinkle with the remaining mozzarella cheese. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 5–10 minutes until the cheese is melted and bubbly.
- Serve:
- Let the dish rest for 5 minutes before serving. Garnish with fresh parsley or basil if desired.