Go Back

Creamy Spinach and Ricotta Stuffed Shells – Comforting, Cheesy, and Simple

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Jumbo pasta shells: 20–24 shells (about 8 oz), cooked al dente
  • Ricotta cheese: 15 oz (whole milk for best texture)
  • Shredded mozzarella: 2 cups, divided
  • Grated Parmesan: 1/2 cup, plus more for serving
  • Spinach: 10 oz frozen, thawed and squeezed dry, or 6 cups fresh cooked and squeezed
  • Egg: 1 large
  • Garlic: 2–3 cloves, minced
  • Fresh basil or parsley: 2 tablespoons, chopped (optional but recommended)
  • Italian seasoning: 1 teaspoon
  • Crushed red pepper flakes: 1/4 teaspoon (optional)
  • Kosher salt and black pepper: to taste
  • Marinara sauce: 3 cups (homemade or store-bought)
  • Olive oil: 1 tablespoon

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish and spread 1 cup of marinara on the bottom.
  2. Cook the shells: Boil in well-salted water until just al dente. Drain and rinse under cool water to stop cooking. Spread on a towel so they don’t stick.
  3. Prepare the spinach: If using frozen spinach, thaw and squeeze out as much liquid as possible. If using fresh, sauté in a little olive oil until wilted, then cool and squeeze dry. Chop finely.
  4. Mix the filling: In a large bowl, combine ricotta, 1 1/2 cups mozzarella, Parmesan, egg, garlic, chopped herbs, Italian seasoning, and red pepper flakes. Stir in the spinach. Season with salt and pepper. The mixture should be thick and scoopable.
  5. Fill the shells: Spoon 2–3 tablespoons of filling into each shell. Nestle stuffed shells into the sauced baking dish, open side up, packing them snugly.
  6. Top with sauce and cheese: Spoon remaining marinara over the shells, covering most of the pasta. Sprinkle the remaining 1/2 cup mozzarella on top. Add a little extra Parmesan if you like.
  7. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until the sauce is bubbling and the cheese is lightly browned.
  8. Rest and serve: Let the shells rest 5–10 minutes so the filling sets. Garnish with extra herbs and Parmesan. Serve warm.