Spinach Ricotta Stuffed Shells has always been one of my favorite comfort meals because my Nonna made stuffed shells often, and those memories are a big part of why I love cooking today. After more than forty years in the kitchen, I can tell you this version is exactly the kind of cozy baked pasta dish my family loves most. It is warm, hearty, and always one of the first meals to disappear at our table.
Spinach Ricotta Lasagna Roll-Ups fans will love this recipe, too. If you enjoy cozy Italian-inspired dishes, you might want to check out my other favorites! Recipes like my Lasagna Roll Ups (Rollatini), and Chicken Alfredo Roll Ups are great choices when you want something simple and full of flavor for an elevated casual meal with family or entertaining your friends.
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INGREDIENT NOTES
See recipe card for quantities.
Whole milk ricotta cheese: Look for whole milk ricotta with a smooth texture. Avoid brands with too much water because it can thin the cheese mixture. I like to drain mine briefly so the spinach filling stays thick and holds its shape when I stuff the shells.
Fresh spinach: Using fresh spinach gives the filling a bright flavor and a soft texture. When you look for spinach in the store, the bag should feel light and dry, with no clumps of moisture on the leaves. Once it is cooked, make sure to squeeze out the excess water, as this helps keep the ricotta filling from becoming too loose.
Jumbo pasta shells: Choose jumbo uncooked shells with no cracks, as the cooking process will soften them. You want a giant pasta shell that can hold a generous scoop of filling and stay intact while baking.
STEP BY STEP INSTRUCTIONS
Step 1: Heat the oven to 375°F and lightly coat a baking dish with nonstick spray. Boil a large pot of salted water, cook the shells until al dente, drain, and lay them flat on parchment paper.
Step 2: Cook the spinach in a skillet over medium-high heat, drain well in a colander, squeeze dry, and chop.
Step 3: Combine the ricotta, eggs, and seasonings in a large bowl until combined.
Step 4: Add Parmesan, mozzarella, and spinach to the bowl, stirring until combined.
Step 5: Spread some marinara into the prepared baking dish. Stuff the shells and then arrange them in a single layer.
Step 6: Spoon the remaining sauce over the tops of the shells.
Step 7: Sprinkle with more mozzarella and Parmesan. Cover with aluminum foil and bake until hot, then uncover and bake until the cheese is melted and golden brown.
Step 8: Rest the entire dish for a few minutes and garnish with fresh basil or parsley. Serve hot.
STORAGE AND MAKE AHEAD
Storage: Transfer cooled leftovers to an airtight container and refrigerate for up to three days. A fresh salad on the side makes reheated shells feel like a new meal.
Freezing: These stuffed shells can be frozen before baking. Cover tightly with foil and bake from frozen at 375°F for 45 to 50 minutes, keeping the foil on for the first 30 minutes. Freeze for up to three months.
Reheating: Reheat leftovers in a covered baking dish at 350 degrees until warm. Add a tablespoon of water under the foil to soften the sauce if needed.
Make Ahead: You can assemble the dish up to one day in advance. Cover well and keep chilled until ready to bake. Add a little extra time in the oven to warm it through, about 10-15 additional minutes.
Easy Spinach Ricotta Stuffed Shells
Ingredients
- 25-30 jumbo pasta shells
- (1) 10-ounce bag (about 6 ½ cups) fresh spinach, large stems removed
- 3 cups (24 ounces) whole milk ricotta cheese drained if watery
- 2 large eggs
- 1 ¼ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- 1 ¼ cups (¾ cup + ½ cup) freshly grated Parmesan cheese, divided
- 2 ½ cups (1 ½ cups + 1 cup) shredded mozzarella cheese, divided
- 4 cups (1 ½ cups + 2 ½ cups) homemade or store-bought marinara sauce, divided
- Fresh Italian parsley or basil for optional garnish
Instructions
- Preheat your oven to 375°F. Prepare a 9x13-inch baking dish with a light coating of nonstick cooking spray. Set the dish aside.
- Bring a large pot of salted water to a boil. Cook 25-30 jumbo shells just until al dente according to package directions. Drain and lay them flat on a parchment-lined baking sheet to prevent sticking.
- In a large skillet over medium heat, cook 10 ounces of fresh spinach until wilted, about 4–5 minutes total. Transfer to a colander and let it cool slightly. Wrap the cooked spinach in a clean kitchen towel and squeeze out the excess liquid. Then chop finely and set aside.
- In a large mixing bowl, combine 3 cups (24 ounces) of ricotta, 2 large eggs, 1 ¼ teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and ½ teaspoon ground black pepper. Stir until smooth. Fold in the chopped spinach, ¾ cup grated Parmesan cheese, and 1½ cups shredded mozzarella until all ingredients are combined and the mixture is thick.
- Spread 1½ cups of marinara sauce into the bottom of a 9x13-inch baking dish.
- Fill each shell with a generous scoop of the spinach ricotta mixture and nestle them open side up into the baking dish. Pack them in snugly so they don’t tip.
- Spoon the remaining marinara sauce over the tops of the stuffed shells. Sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the baking dish tightly with foil and bake at 375°F for 30 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbling.
- Let the shells rest for 5 minutes before serving. Garnish with fresh Italian parsley or basil if desired.
- Serve the shells hot and ENJOY!
Notes
Nutrition
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