Spinach and Ricotta Stuffed Shells Recipe

Spinach and Ricotta Stuffed Shells in marinara sauce topped with melted cheese and basil.

This Spinach and Ricotta Stuffed Shells recipe is a Mediterranean-inspired comfort dish that balances creamy cheeses with nutrient-dense greens. Jumbo pasta shells are stuffed with a savory mixture of ricotta, Parmesan, and sautéed garlic spinach, then baked to golden perfection in a robust marinara sauce. It’s an easy, meatless meal perfect for weeknight family dinners or healthy meal prep.

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Prep Time 20

Cook Time 35

Servings: 6

Course: Main Course

Cuisine: Greek, Italian

Calories: 380

Ingredients Method Notes

Ingredients

For the Shells & Sauce:

12 –15 Jumbo Pasta Shells
2 Cups Marinara Sauce
½ Cup Shredded Mozzarella Cheese

For the Filling:

2 Cups Ricotta Cheese
½ Cup Grated Parmesan
1 Large Egg
2 Cups Fresh Spinach Chopped
2 Cloves Garlic Minced
1 tbsp Extra Virgin Olive Oil
1 tsp Italian Seasoning
Salt & Pepper to taste

Method

Cook Pasta: Boil shells in salted water until al dente. Drain and cool.
Sauté Greens: Heat olive oil in a pan, sauté garlic, then wilt spinach. Let cool.
Mix Filling: Combine ricotta, Parmesan, egg, seasoning, and cooled spinach mixture.
Stuff: Fill each shell with the cheese mixture.
Assemble: Spread 1 cup of sauce in a baking dish. Place shells on top. Pour remaining sauce around them. Top with mozzarella.
Bake: Cover with foil. Bake at 180°C (350°F) for 20 mins. Uncover and bake 10–15 mins more until golden.

Notes

Spinach Tip: If using frozen spinach, ensure it is completely thawed and squeezed bone-dry using a kitchen towel to prevent the filling from becoming watery.
Pasta Prep: Boil the shells for 2 minutes less than the "al dente" package instructions. They will finish cooking in the oven, which prevents them from becoming mushy.
Make-Ahead: You can assemble the dish 24 hours in advance; simply add 5–10 minutes to the baking time if cooking straight from the refrigerator.