Name: Easy Spinach and Ricotta Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 20–25 jumbo pasta shells; 2 cups ricotta cheese; 1 1/2 cups fresh or frozen spinach, thawed and drained; 1/2 cup grated Parmesan cheese; 1 1/2 cups shredded mozzarella cheese; 1 large egg; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried Italian herbs or oregano; 3 cups marinara or tomato sauce; Fresh basil, for garnish (optional)

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Easy Spinach and Ricotta Stuffed Shells are one of my favorite comfort foods to make when I’m craving something cheesy, satisfying, and full of flavor. These pasta shells are filled with a creamy ricotta and spinach mixture, nestled in rich tomato sauce, and topped with melty cheese. It’s the kind of dish that feels like a hug in casserole form — perfect for weeknights or weekend gatherings alike.

Why You’ll Love This Recipe

I love this recipe because it’s simple to put together, incredibly comforting, and easy to make ahead. The spinach and ricotta filling is creamy and mild, while the tomato sauce adds just the right amount of brightness. It’s a great way to sneak in some greens, and it freezes beautifully, so I always make extra for another night. Whether I’m cooking for the family or meal prepping for the week, these stuffed shells are always a win.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Jumbo pasta shells
Ricotta cheese
Fresh or frozen spinach (thawed and drained)
Grated Parmesan cheese
Shredded mozzarella cheese
Egg
Garlic, minced
Salt
Black pepper
Dried Italian herbs or oregano
Marinara or tomato sauce
Fresh basil (optional, for garnish)

Directions

Cook the pasta shells:
I boil the shells in salted water until just al dente, then drain and rinse under cold water to stop the cooking. I lay them out on a baking sheet so they don’t stick together.
Make the filling:
In a bowl, I mix ricotta cheese, chopped spinach, Parmesan, garlic, egg, salt, pepper, and dried herbs until well combined.
Stuff the shells:
I spoon the filling into each shell — about 1–2 tablespoons per shell — and arrange them in a baking dish coated with a layer of marinara sauce.
Assemble the dish:
I pour more sauce over the top of the shells and sprinkle generously with mozzarella cheese.
Bake:
I cover the dish with foil and bake at 375°F (190°C) for 25–30 minutes. I uncover it for the last 10 minutes to get that bubbly, golden top.
Serve:
I let it rest for a few minutes, then garnish with fresh basil before serving.

Servings and timing

This recipe serves 4–6 and takes about 45 minutes from start to finish.

Variations

Sometimes I add sautéed mushrooms or cooked ground turkey to the filling for a heartier version. I’ve also used kale instead of spinach, or added a pinch of red pepper flakes for a subtle kick. For a lighter take, I’ve made this with part-skim cheeses or added cottage cheese into the ricotta mix.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. To reheat, I cover the dish with foil and warm it in a 350°F oven until hot, or microwave individual portions. These stuffed shells also freeze really well — I assemble the dish, wrap it tightly, and freeze it unbaked. When ready to cook, I bake it straight from frozen, adding an extra 15–20 minutes to the cooking time.

FAQs

Can I make this ahead of time?

Yes — I assemble the whole dish, cover, and refrigerate it up to 24 hours in advance. I bake it just before serving.

Can I use frozen spinach?

Definitely. I thaw it completely and squeeze out all the moisture before mixing it into the filling.

Do I need to cook the shells all the way?

No — I cook them just until al dente. They’ll finish cooking in the oven without becoming mushy.

Can I freeze leftovers?

Yes — these shells freeze beautifully. I portion them out, freeze in airtight containers, and reheat as needed.

What’s the best sauce to use?

I use a simple marinara or garlic-basil tomato sauce. Homemade or store-bought both work, depending on what I have on hand.

Conclusion

Easy Spinach and Ricotta Stuffed Shells are the perfect balance of creamy, cheesy, and saucy — everything I want in a baked pasta dish. Whether I’m cooking for a family dinner or prepping a freezer meal, these shells always deliver comfort and satisfaction. They’re simple enough for a weeknight, yet impressive enough for guests — and always guaranteed to disappear fast.