Easy Spinach and Ricotta Stuffed Shells

Name: Easy Spinach and Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 12 oz jumbo pasta shells (Also called conchiglioni); 15 oz ricotta cheese (Full-fat, drained if watery); 10 oz fresh spinach (Sautéed and finely chopped); 2 cups shredded mozzarella cheese (Low-moisture, divided); 0.75 cup grated Parmesan cheese (Freshly grated, divided); 1 large egg (Optional but helps bind the filling); 3 cups marinara sauce (Divided); 3 cloves garlic (Minced); 1.5 tsp Italian seasoning; 0.75 tsp salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes (Optional); 1 tbsp olive oil; fresh basil or parsley (For garnish)

Posted on December 27, 2025 by jasmine

This easy spinach and ricotta stuffed shells recipe is creamy, comforting, and deeply nostalgic. Straight from my grandma’s handwritten notebook, it’s a vegetarian Italian dinner that feels special but comes together with simple ingredients and love.

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Spinach and ricotta stuffed shells are the recipe I turn to when I want something that feels fancy but doesn’t require hours in the kitchen. I created this easy spinach and ricotta stuffed shells recipe after realizing that this Italian comfort food casserole could be simplified without losing any of the deliciousness that makes it special. These jumbo pasta shells, called conchiglioni in Italian, are stuffed with spinach and ricotta, baked in marinara sauce until bubbly, and create a vegetarian pasta bake that even dedicated meat-eaters devour. This vegetarian recipe combines three cheeses, fresh spinach, marinara sauce, garlic, and Italian seasoning into something that looks impressive but comes together quickly.

Spinach and ricotta stuffed shells in marinara sauce, showing creamy three-cheese filling, jumbo pasta shells, and fresh parsley garnish.

In this easy spinach and ricotta stuffed shells recipe, you mix cheese, egg, and spices to create a creamy ricotta spinach filling, then stuff it into al dente jumbo pasta shells and bake everything together. The three-cheese filling uses ricotta, mozzarella, and parmesan for layers of flavor and creaminess. It’s perfect with sides like creamy smoked sausage pasta when you want a mixed menu, or paneer and broccoli bake for an all-vegetarian spread. Whether you’re looking for spinach and ricotta stuffed shells with white sauce, creamy spinach and ricotta stuffed shells in a vodka sauce, or the classic version with marinara, this oven-baked stuffed pasta delivers every single time.

Why You’ll Love This Spinach and Ricotta Stuffed Shells

It’s a Satisfying Meatless Meal. These stuffed shells with spinach prove that vegetarian dishes can be just as filling and comforting as meat-heavy dinners. The combination of three cheeses and hearty pasta creates something substantial enough that nobody misses the meat. This is one of those veggie meals easy enough for weeknights but impressive enough for company, making it perfect for meatless dinners that satisfy everyone at the table.

They’re Freezer-Friendly Gold. You can make spinach and ricotta stuffed shells freeze beautifully, which means you can assemble two pans and bake one now and freeze one for later. Having a pan of these ready to go in your freezer is like having a magic dinner solution for those nights when cooking feels impossible. Just pull it out, bake, and dinner is handled with minimal effort.

The Leftovers Are Amazing. This pasta dish will soon become a family favorite because it somehow tastes even better the next day after all the flavors meld together overnight. The shells soak up more sauce, the cheese gets even creamier, and reheating individual portions takes 2 minutes in the microwave. It’s one of those healthy filling recipes that keeps giving all week long.

Ingredients for Spinach and Ricotta Stuffed Shells

This recipe uses simple ingredients that create restaurant-quality results. The key is good ricotta and fresh spinach that you sauté with garlic for maximum flavor.

What You’ll Need

Ingredients for spinach and ricotta stuffed shells including jumbo pasta shells, ricotta cheese, fresh spinach, marinara sauce, and mozzarella.

Jumbo Pasta Shells: these large shells, called conchiglioni in Italian, are specifically designed for stuffing. One 12-ounce box gives you about 20 to 24 shells, though a few always break during cooking so buy extra if you can. Look for shells labeled “jumbo” because regular shells are too small to hold enough filling. Cook them al dente (just slightly undercooked) because they’ll finish cooking in the oven.
Ricotta Cheese: the creamy base of your filling. Full-fat ricotta has the best flavor and texture, though part-skim works if you’re watching calories. You need about 15 ounces, which is usually one container. Look for ricotta that’s thick and creamy, not watery. Drain it in a fine mesh strainer for 15 minutes if it seems wet.
Fresh Spinach: sautéed with garlic before mixing into the filling to remove excess moisture and add flavor. About 10 ounces of fresh baby spinach wilts down to about 1 cup. Frozen spinach works too, but you must squeeze out every drop of water or your filling will be watery and leak everywhere during baking.

Mozzarella Cheese: you need it both in the filling and on top. Shredded mozzarella melts beautifully and creates that classic stretchy cheese pull when you serve it. Use about 2 cups total, divided between the filling and the topping. Fresh mozzarella is too wet for this recipe, so stick with the low-moisture shredded kind.
Parmesan Cheese: adds sharp, nutty flavor that balances the mild ricotta. Freshly grated parmesan tastes way better than the pre-grated stuff in the green can. You need about 1/2 to 3/4 cup. Save a little to sprinkle on top before baking for extra flavor.
Egg: binds the filling together so it doesn’t fall out of the shells. One large egg is enough for a standard batch. If you’re making spinach and ricotta stuffed shells without egg, you can skip it and the filling will still work, just be gentler when stuffing because it won’t hold together as firmly.

Marinara Sauce: the classic choice that most people use for spinach and ricotta stuffed shells with meat sauce versions or plain vegetarian ones. You need about 3 to 4 cups total, divided between the bottom of the pan and the top of the shells. Homemade is great, but good quality jarred sauce works perfectly and saves time.
Garlic: fresh garlic cloves minced and sautéed with the spinach add so much flavor. About 3 to 4 cloves is perfect. Don’t skip this step because it makes a huge difference in how the filling tastes. Garlic powder doesn’t give the same depth.
Italian Seasoning: a blend of dried herbs like oregano, basil, thyme, and rosemary that gives the filling that classic Italian flavor. About 1 to 2 teaspoons mixed into the ricotta is enough. You can use individual dried herbs if you don’t have Italian seasoning.

Salt and Black Pepper: season the filling generously because ricotta needs salt to taste good. The cheese filling should taste slightly over-seasoned on its own because it will mellow once it’s stuffed in the shells and baked with sauce.
Red Pepper Flakes: optional but recommended if you like a little heat. Just a pinch adds warmth without making it spicy. This is especially good if you’re making spinach and ricotta stuffed shells with a creamy vodka sauce.
Fresh Basil or Parsley: for garnish and a pop of fresh flavor when serving. Torn basil leaves scattered over the top make it look gorgeous and add brightness that balances the rich cheese.

Instructions for Making Spinach and Ricotta Stuffed Shells

Step-by-Step Directions

Step 1: Preheat your oven to 375°F. Spread about 1 cup of marinara sauce across the bottom of a 9×13 inch baking dish. This prevents the shells from sticking to the pan and gives them sauce to soak up during baking.

Step 2: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for 8 to 9 minutes, about 1 minute less than the package directions suggest. You want them al dente because they’ll finish cooking in the oven. Drain and rinse with cold water to stop the cooking, then spread them out on a baking sheet so they don’t stick together.

Step 3: While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the fresh spinach and sauté for 3 to 4 minutes until completely wilted. If using frozen spinach, thaw it completely and squeeze out every drop of water, then add to the garlic and cook for 2 minutes. Let the spinach cool for a few minutes, then chop it finely.

Step 4: In a large mixing bowl, combine the ricotta cheese, chopped spinach, 1 cup of shredded mozzarella, 1/2 cup of grated parmesan, the egg (if using), Italian seasoning, salt, pepper, and red pepper flakes if you want it. Stir everything together until well combined. Taste the filling and adjust the seasoning. It should taste good on its own.

Step 5: Start stuffing the shells. Hold a shell in your palm and use a spoon to fill it with about 2 tablespoons of the ricotta spinach filling. Don’t overstuff or they’ll burst during baking, but fill them generously. Place each stuffed shell seam-side up in the prepared baking dish. Arrange them snugly but not touching.

Step 6: Once all the shells are stuffed and arranged, pour the remaining marinara sauce over the top, making sure to cover all the shells so they don’t dry out. Use a spoon to spread it evenly. Sprinkle the remaining mozzarella and parmesan over the top.

Step 7: Cover the baking dish tightly with aluminum foil. Make sure the foil doesn’t touch the cheese or it will stick and pull the cheese off when you remove it. Bake covered for 25 minutes.

Step 8: Remove the foil and bake uncovered for an additional 15 to 20 minutes until the cheese on top is melted, bubbly, and starting to turn golden brown in spots. Let the dish rest for 5 to 10 minutes before serving so the filling sets and doesn’t run everywhere.

Step 9: Garnish with fresh torn basil or chopped parsley and serve hot. The shells should be tender, the filling creamy, and the sauce bubbling around the edges.

Hint: Serve with a mega Italian salad and garlic bread for a complete Italian feast, or pair it with sweet potato country dumplings for a comforting mixed menu. For a heartier version, try stuffed shells with spinach and meat by adding cooked Italian sausage to the filling.

Cooking Tips

Cook the Shells Al Dente. Undercooked shells are way easier to work with than perfectly cooked ones because they’re firmer and less likely to tear. They’ll soften completely in the oven, so don’t worry about them being slightly chewy when you drain them. Overcooked shells fall apart when you try to stuff them and create a frustrating mess.

Don’t Skip Draining the Spinach. Whether you use fresh or frozen spinach, moisture is your enemy. Fresh spinach needs to be sautéed to cook off the water, then chopped and cooled. Frozen spinach must be thawed and squeezed in a clean kitchen towel until no more water comes out. Watery filling makes watery shells that leak during baking and create a soupy mess.

My Spinach and Ricotta Stuffed Shells Journey

I avoided making stuffed shells for years because I thought they were too complicated and time-consuming for a weeknight dinner. My college roommate’s mom made them for us once during a visit, and they were so good that I asked for the recipe. She laughed and said it was the easiest dinner she made because most of the work was just assembly, not actual cooking skill.

My first attempt was a disaster because I didn’t drain the spinach well enough and the filling was so watery that it all ran out of the shells during baking. I ended up with partially empty shells swimming in a pool of green liquid. It was edible but looked awful and tasted bland. I was ready to give up and just stick to ordering Italian food instead of making it.

Grandma came over the next time I tried and watched me work. “Jazzy, you need to squeeze that spinach like you’re mad at it,” she said when she saw me gently pressing the frozen spinach. She took the spinach from me, wrapped it in a clean towel, and twisted it over the sink until water was pouring out. “See? That’s what we don’t want in the filling.”

She also taught me to taste the ricotta mixture before stuffing and season it properly. “Cheese filling needs more salt than you think,” she explained. Those two changes made all the difference. Now this is one of my go-to dinner ideas for family healthy enough to feel good about but delicious enough that my kids request it.

Substitutions for Spinach and Ricotta Stuffed Shells

Marinara Sauce – swap with spinach and ricotta stuffed shells with white sauce using Alfredo or béchamel for a richer, creamier version, or try vodka sauce for creamy spinach and ricotta stuffed shells with a little tang and heat, or use pesto mixed with cream for an herby green sauce

Fresh Spinach – replace with frozen chopped spinach that’s been thawed and thoroughly squeezed (easier and cheaper), or use kale that’s been finely chopped and sautéed for a slightly earthier flavor, or try Swiss chard for similar texture with a milder taste

Egg – for spinach and ricotta stuffed shells without egg, simply omit it and the filling will still work, or use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) for a vegan binder, or add an extra 2 tablespoons of ricotta to make up for the moisture

Ricotta Cheese – use cottage cheese blended smooth for a higher-protein, lower-fat version, or try mascarpone mixed with ricotta for an ultra-creamy luxurious filling, or use tofu ricotta for a vegan version that still has that creamy texture

Variations on Spinach and Ricotta Stuffed Shells

Meat Lover’s Version – make spinach and ricotta stuffed shells with meat sauce by browning 1 pound of Italian sausage or ground beef, mixing half into the filling and the other half into your marinara sauce for a heartier dinner that satisfies meat eaters

Four-Cheese Decadence – add cream cheese or fontina to the filling along with the ricotta, mozzarella, and parmesan for an extra creamy, luxurious version that’s perfect for special occasions or dinner ideas meatless enough to impress vegetarian guests

Mushroom Addition – sauté finely chopped mushrooms with the garlic and spinach for an earthy, meaty texture that makes the dish more substantial without adding actual meat, perfect for veggie dishes that need extra umami

Equipment for Spinach and Ricotta Stuffed Shells

9×13 Inch Baking Dish – the standard casserole size that fits about 20 to 24 stuffed shells comfortably. Glass or ceramic both work great. Make sure it’s at least 2 inches deep to hold all the sauce without spilling over the edges during baking.

Large Pot – for boiling the pasta shells. You need a 6 to 8 quart pot with plenty of room for the shells to move around as they cook. Crowding them makes them stick together and tear.

Large Skillet – for sautéing the spinach and garlic. A 12-inch skillet gives you room to wilt all the spinach at once without it piling up too high. Cast iron or stainless steel both work perfectly.

Large Mixing Bowl – for combining the ricotta filling. A 3 to 4 quart bowl gives you enough room to stir everything together without making a mess. Glass or stainless steel are easier to clean than plastic.

Spoon or Small Cookie Scoop – for stuffing the shells. A regular spoon works fine, but a small cookie scoop makes it faster and more uniform. Either way, you’ll get into a rhythm and it goes quicker than you think.

Storage Tips for Spinach and Ricotta Stuffed Shells

Room Temperature – don’t leave this out for more than 2 hours because of the dairy in the ricotta filling. Get leftovers into the fridge promptly to keep them safe to eat. The good news is these stay hot for a long time thanks to all that cheese and sauce.

Refrigerator – store leftovers covered in the fridge for up to 4 days. The shells absorb more sauce as they sit, which makes them even more flavorful. Reheat individual portions in the microwave for 2 to 3 minutes, or reheat the whole dish covered at 350°F for 25 to 30 minutes.

Freezer – spinach and ricotta stuffed shells freeze beautifully for up to 3 months. You can freeze them before or after baking. To freeze before baking, assemble completely, cover tightly with plastic wrap and then foil, and freeze. Thaw overnight in the fridge before baking as directed. To freeze after baking, let cool completely, portion into individual servings, wrap well, and freeze. Reheat from frozen at 350°F for 45 to 60 minutes.

Make-Ahead Tip – assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, adding 5 to 10 minutes to the covered baking time since you’re starting with a cold dish. This is perfect for no chicken dinner recipes you want to prep ahead.

Grandma’s Secret for Spinach and Ricotta Stuffed Shells

Last week when I was making these, Grandma walked into my kitchen and immediately said, “Jazzy, please tell me you’re not using that pre-shredded cheese.” I admitted I was because it’s faster, and she shook her head. “Pre-shredded cheese has anti-caking agents that make it not melt smoothly. Shred your own from a block and you’ll see the difference in how creamy the filling gets.” She was absolutely right. The hand-shredded mozzarella and parmesan melted into the ricotta in a way that the bagged stuff never did.

She also taught me to add a little of the pasta cooking water to the marinara sauce before pouring it over the shells. “The starchy water helps the sauce cling to the pasta better and makes everything more cohesive,” she explained. Just 1/4 cup of pasta water stirred into the marinara made the final dish saucier and more flavorful. These Italian comfort food casserole tricks from decades of cooking make restaurant-quality results possible at home.

FAQ about Spinach and Ricotta Stuffed Shells

What to mix with ricotta for stuffed shells?

For classic spinach and ricotta stuffed shells, mix ricotta with sautéed spinach, mozzarella, parmesan, an egg, Italian seasoning, salt, pepper, and minced garlic. The three-cheese combination creates richness and depth, while the egg binds everything together. The spinach adds nutrition and flavor without making the filling watery as long as you drain it properly. You can also add fresh herbs like basil or parsley, red pepper flakes for heat, or a pinch of nutmeg for warmth. Some people add a little lemon zest for brightness. The key is seasoning it well because ricotta is mild and needs help to taste interesting.

What are some common mistakes when making stuffed shells?

The biggest mistakes are overcooking the pasta shells (making them too soft to stuff), not draining the spinach properly (creating watery filling that leaks), and under-seasoning the ricotta mixture (resulting in bland filling). Another mistake is not putting enough sauce on the bottom of the pan, which causes the shells to stick and burn. People also tend to overstuff the shells, which makes them burst during baking, or understuff them, which makes them disappointing. Not covering with foil for the first part of baking dries out the tops, while baking too long makes the shells mushy. Finally, serving immediately instead of letting them rest causes the filling to run everywhere on the plate.

How do you keep spinach ricotta pasta from being watery?

The key to avoiding watery spinach ricotta filling is thoroughly draining your spinach regardless of whether you use fresh or frozen. For fresh spinach, sauté it completely to cook off the moisture, then let it cool and chop it. For frozen spinach, thaw it completely, then squeeze it in a clean kitchen towel or several layers of paper towels until absolutely no water comes out. You should be shocked at how much liquid you remove. Also use good quality ricotta that’s thick, not watery, and drain it in a fine mesh strainer if it seems wet. Don’t add any extra liquid to the filling like milk or cream. These steps keep your filling thick and creamy instead of soupy.

How to make spinach and ricotta filling?

To make the perfect spinach and ricotta filling, start by sautéing fresh spinach with garlic until completely wilted, then let it cool and chop it finely. Or thaw frozen spinach and squeeze out every drop of water. In a bowl, combine 15 ounces of ricotta cheese, the prepared spinach, 1 cup of shredded mozzarella, 1/2 cup of grated parmesan, 1 egg, 1 to 2 teaspoons of Italian seasoning, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of red pepper flakes if you like. Mix everything together until evenly combined, then taste and adjust the seasoning. The filling should taste good on its own because the pasta and sauce will mellow it out. This makes enough to fill about 20 to 24 jumbo shells.

Conclusion

These spinach and ricotta stuffed shells prove that meatless meals can be just as satisfying and comforting as anything with meat. The combination of creamy cheese filling, tender pasta, and tangy marinara sauce creates something that everyone at the table devours. This is one of those vegetarian food recipes that converts even dedicated carnivores into occasional vegetarians.

If you love stuffed pasta and want to try a different version, check out these classic stuffed shells that take a slightly different approach to the filling and sauce. It’s a great comparison to see what variations you prefer.

Make these for your next dinner ideas no chicken night, assemble a pan to freeze for later emergencies, or bring them to a potluck where they’ll disappear before anything else. The fact that they taste even better as leftovers makes them perfect for meal prep and easy lunches all week. Let me know how yours turn out and what variations you try!