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Spinach and Ricotta Stuffed Shells

Spinach ricotta stuffed shells are a baked Italian casserole with giant pasta shells filled with a creamy, green-flecked ricotta-spinach mixture. Topped with marinara and a blanket of mozzarella, then baked until bubbling and golden for a dramatic cheesy pasta shells finish.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Jumbo pasta shells
  • 22 jumbo pasta shells Cook al dente and cool so they don’t split.
Ricotta filling
  • 15 oz ricotta cheese Use full-fat for a velvety filling.
  • 2 cup fresh baby spinach, finely chopped Finely chop for even pockets of green.
  • 1 cup shredded mozzarella cheese, divided Reserve for topping after filling.
  • 0.5 cup Parmesan cheese, grated Grated, for best melting and flavor.
  • 1 large egg Helps bind the filling.
  • 3 garlic, minced Minced for even distribution.
  • 1 tsp Italian seasoning Classic Italian flavor profile.
  • 0.25 tsp nutmeg Warm depth in the filling.
  • salt and pepper to taste Season the ricotta mixture to your preference.
Baking sauce and topping
  • 3 cup marinara sauce One cup for the base, the rest poured over the shells.
  • 0.5 cup shredded mozzarella cheese, divided Second portion for the golden top layer.
  • Fresh basil for garnish Adds fresh aroma right before serving.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep the baking dish
  1. Preheat oven to 375°F, then spread 1 cup marinara on the bottom of a 9x13 baking dish with a thin even layer.
Make the spinach ricotta filling
  1. In a mixing bowl, combine ricotta, chopped spinach, 1 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, nutmeg, salt, and pepper until well mixed.
Stuff and layer the shells
  1. Fill each cooked shell generously with the spinach ricotta mixture and arrange them in the baking dish in a single even layer.
  2. Pour remaining marinara over the stuffed shells, then top with remaining 1/2 cup mozzarella for a full cheesy cover.
Bake until bubbling and golden
  1. Cover tightly with foil and bake for 30 minutes, until the marinara is hot and the filling is set.
  2. Remove foil and bake another 10 minutes at 375°F until the cheese is golden and the sauce is bubbling with visible edges.
Finish and serve
  1. Garnish with fresh basil and serve while hot so the mozzarella stays stretchy.

Notes

Pro tip: If your spinach is very wet, squeeze it lightly so the filling stays thick and doesn’t loosen when baked. Store leftovers in the refrigerator up to 4 days; reheat covered in a 350°F oven or microwave until steaming. Freezing is yes: cool completely, freeze in portions up to 2 months, then thaw in the fridge before reheating. For a lighter option, swap part-skim ricotta and use part-skim mozzarella to reduce richness while keeping the creamy texture.