Spinach and Ricotta Stuffed Shells Recipe

If you’re craving something cozy, comforting, and straight-up satisfying — you’re in the right kitchen. I’m chef Jennifer, and today I’m walking you through how to make one of my go-to crowd-pleasers: the spinach and ricotta stuffed shells recipe that’s always on repeat in my house.

This is the kind of recipe I pull out when I want something hearty but not heavy, cheesy but not overdone, and simple enough for a weeknight… even if it’s your first time cooking anything more advanced than boxed pasta.

I’ll show you exactly how to prepare this spinach and ricotta stuffed shells recipe step by step — from boiling the shells to mixing the creamy filling, baking it to golden bubbly perfection, and serving it like a pro. Whether you’re making it for family dinner or meal-prepping for the week, this dish checks every box.

And once we get through the classic version, I’ll take you into my test kitchen and show you 7 easy variations — from white sauce upgrades to meaty twists and even Barefoot Contessa-inspired shells. Think of this as your full guide to mastering the stuffed shell game.

Don’t miss our creamy Chicken Alfredo Lasagna for another baked pasta hit.

Spinach and Ricotta Stuffed Shells Recipe

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• Author: chef Jennifer
• Total Time: 60 minutes
• Yield: About 20–24 stuffed shells 1x

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Description

Cozy, comforting, and crowd-pleasing, these Spinach and Ricotta Stuffed Shells are the ultimate baked pasta dish for any night of the week. Tender jumbo pasta shells are stuffed with a creamy blend of ricotta, spinach, and melty mozzarella, then baked in rich marinara sauce until golden and bubbly. Perfect for family dinners, casual entertaining, or meal prep, this Italian-inspired classic delivers hearty comfort without feeling heavy.

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Ingredients

Scale 1x2x3x

• 20–24 jumbo pasta shells (about half a box)

• 1 ½ cups whole milk ricotta cheese

• 2 cups fresh spinach, chopped (or ¾ cup cooked spinach)

• 1 cup shredded mozzarella cheese, plus ½ cup for topping

• ½ cup grated Parmesan cheese

• 1 large egg

• 2 cloves garlic, minced

• ½ tsp salt

• ¼ tsp black pepper

• Pinch of nutmeg (optional)

• 2 cups marinara or tomato basil sauce

• 1 tbsp olive oil (for sautéing spinach, optional)

Optional Add-ins:

• Fresh basil or parsley, finely chopped

• Dash of crushed red pepper flakes

• Lemon zest, for brightness

• Swap marinara with a creamy white sauce

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Instructions

• Cook the Pasta: Bring a large pot of salted water to a boil. Add jumbo shells and cook 1–2 minutes less than package instructions. Drain, rinse with cold water, and set on a baking sheet to prevent sticking.

• Make the Filling: In a medium bowl, mix ricotta, spinach, 1 cup mozzarella, Parmesan, egg, garlic, salt, pepper, and optional nutmeg or red pepper flakes until well combined.

• Prepare the Dish: Spread 1 cup marinara sauce over the bottom of a 9×13-inch baking dish.

• Fill the Shells: Spoon the ricotta mixture into each shell and arrange in the dish, open side up.

• Top with Sauce and Cheese: Pour remaining marinara over the shells, sprinkle with ½ cup mozzarella and extra Parmesan.

• Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10–15 minutes until cheese is melted and lightly golden.

• Serve: Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

• Use frozen spinach for a shortcut — just thaw and squeeze out excess water.

• For a richer dish, swap marinara for Alfredo or béchamel sauce.

• Add cooked ground beef, sausage, or shredded chicken to the filling for a meaty twist.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: DINNER
• Cuisine: Italian

Nutrition

• Serving Size: 4 servings
• Calories: 420
• Fat: 18g
• Carbohydrates: 38g
• Protein: 21g

Keywords: Spinach and Ricotta Stuffed Shells

Ingredients for Spinach and Ricotta Stuffed Shells Recipe

If you’re like me, you don’t want a long grocery list when you’re craving something hearty, homemade, and Italian-inspired. This spinach and ricotta stuffed shells recipe sticks to basics—no specialty store runs, no complicated extras. Just real ingredients that deliver real comfort.

Here’s everything I use in my kitchen when making this classic dish:

Ingredients (For 4 servings)

Want to keep it quick? Frozen chopped spinach works beautifully too. Just thaw and squeeze it dry.

Optional Add-ins I Personally Love

• Fresh basil or parsley, finely chopped, for extra flavor inside the filling
• A dash of crushed red pepper flakes for a slight kick
• Lemon zest — just a touch can brighten the whole filling
• Swap marinara with a creamy white sauce

This ingredient list makes the heart of the spinach and ricotta stuffed shells recipe: creamy, savory, and packed with greens and cheese. You’ll find these are pantry-friendly, budget-friendly, and honestly — crowd-friendly too.

If you’re new to pasta dishes like this, you’re going to love how simple and flexible it really is. No fuss. Just flavor.

If you’re in love with comfort food classics, you’ll definitely enjoy this creamy twist: Taco Lasagna Recipe for another easy oven-baked hit

How to Make Spinach and Ricotta Stuffed Shells – Step-by-Step

This is where your spinach and ricotta stuffed shells recipe becomes real comfort food. You don’t need to be a professional chef — if you can boil pasta and mix cheese, you’re good to go. And I’ll walk you through it just like I do in my own kitchen.

What I love about this spinach and ricotta stuffed shells recipe is that it looks impressive, but it’s actually easy enough for any night of the week. Here’s how to make it happen:

Step 1: Boil the Pasta Shells

Bring a large pot of salted water to a boil and add your jumbo pasta shells. Cook them until they’re just underdone — 1 to 2 minutes less than the package says. Drain and rinse them under cold water. Set them aside on a baking sheet so they don’t stick together.

Step 2: Make the Ricotta and Spinach Filling

In a medium bowl, mix:

• 1½ cups ricotta cheese
• 2 cups chopped fresh spinach (or ¾ cup cooked frozen spinach, drained)
• 1 cup shredded mozzarella
• ½ cup grated parmesan
• 1 egg
• 2 garlic cloves, minced
• ½ tsp salt
• ¼ tsp black pepper
• Optional: a pinch of nutmeg or red pepper flakes

This mixture is the heart of the spinach and ricotta stuffed shells recipe. It’s creamy, savory, and packed with cheesy flavor.

Step 3: Prep the Baking Dish

Take a 9×13-inch baking dish and spoon 1 cup of marinara sauce into the bottom. This step keeps your shells moist while they bake and adds extra flavor.

Step 4: Fill the Shells

Take each pasta shell and carefully fill it with the ricotta and spinach mixture. Use a spoon or a small piping bag if you want to be precise. Arrange them in the dish, open-side up.

Step 5: Add Sauce and Cheese

Pour the rest of the marinara sauce over the stuffed shells. Then sprinkle with another ½ cup of mozzarella and a handful of parmesan. This cheesy top is what makes this spinach and ricotta stuffed shells recipe so crave-worthy.

Step 6: Bake

Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Then uncover and bake for 10–15 more minutes, until the cheese is melted and golden.

Step 7: Serve and Enjoy

Let it rest for about 5 minutes after baking, then garnish with fresh basil or parsley. Serve with a crisp salad or garlic bread.

There you have it — a classic spinach and ricotta stuffed shells recipe you’ll want to make again and again.

Want more easy, family-style dinners like this? Our Butter Bean Lasagna Recipe is another must-try.

Spinach and Ricotta Stuffed Shells with White Sauce

You’ve mastered the classic version, but let me tell you — this creamy spin on the spinach and ricotta stuffed shells recipe might just become your new favorite. Instead of marinara, we’re going all-in on white sauce: rich, velvety, and full of comforting flavor.

I make this variation when I want something a little more indulgent or when I’m feeding someone who prefers creamy pasta over tomato-based sauces. And yes — it’s still easy enough to pull off on a weeknight.

Step 1: Make a Simple White Sauce

Here’s what you’ll need for a quick béchamel-style sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk (warm)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• ¼ cup grated parmesan

In a saucepan over medium heat, melt the butter. Whisk in the flour and stir for 1–2 minutes until golden. Slowly add the warm milk, whisking constantly to avoid lumps. Let it simmer until thickened, then stir in the salt, pepper, garlic powder, and parmesan.

This sauce is what transforms this spinach and ricotta stuffed shells recipe into a luxurious, restaurant-level dish.

Step 2: Assemble with White Sauce

Prepare your stuffed shells just like we did in Part 2 — boil, fill, and place in a baking dish. But instead of marinara, pour about half of the white sauce into the bottom of the dish before placing the shells.

Arrange the filled shells, then spoon the remaining white sauce over the top. Add a little extra mozzarella or parmesan if you want that golden finish.

Step 3: Bake Until Bubbly

Cover and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for 10 more minutes, or until the top starts to brown just slightly.

When you pull this dish from the oven, you’ll see that cheesy white sauce bubbling between the shells — it’s a beautiful sight.

Step 4: Finish and Serve

Let the dish cool for 5–10 minutes. Garnish with chopped parsley, and serve with roasted broccoli or a green salad. This white sauce version of the spinach and ricotta stuffed shells recipe pairs wonderfully with crisp, fresh sides.

Love mixing greens and protein? See how we combine them with flair in our Creamy Cajun Sausage Pasta Recipe.

Stuffed Shells with Spinach and Meat

If you love a hearty pasta dish, this one’s for you. Adding meat to the classic spinach and ricotta stuffed shells recipe gives it that extra richness and makes it perfect for a filling dinner or special gathering. The spinach keeps things light and balanced, while the meat adds flavor depth and protein.

This is one of those meals where nobody misses a thing — it’s cheesy, meaty, and still packed with greens.

Step 1: Choose Your Meat

You’ve got options here. I usually go with:

• 1/2 pound ground beef
• OR 1/2 pound ground Italian sausage
• OR a 50/50 mix of beef and sausage for deeper flavor

Brown the meat in a skillet over medium heat until fully cooked. Season with a pinch of salt, pepper, and a little dried oregano or basil if you like. Once cooked, drain the fat and let it cool slightly before mixing it into the filling.

Step 2: Mix the Filling

In a bowl, combine:

• 1½ cups ricotta cheese
• 2 cups cooked spinach (squeezed dry)
• 1 cup shredded mozzarella
• ½ cup grated parmesan
• 1 beaten egg
• Cooked ground meat (from Step 1)

This filling is rich, creamy, and full of flavor. The blend of cheese, spinach, and savory meat turns this into a deeper version of the spinach and ricotta stuffed shells recipe — one that satisfies every time.

Step 3: Assemble and Bake

• Boil your jumbo shells as usual and set them aside.
• Add a layer of marinara sauce to your baking dish.
• Fill each shell with the meaty ricotta-spinach mixture.
• Arrange in the dish, top with more sauce and shredded mozzarella.
• Bake covered at 375°F for 25 minutes, then uncover and bake for another 10–15 minutes until bubbly and golden.

Step 4: Serve It Up

This version pairs beautifully with a big Caesar salad or some roasted veggies. It’s hearty enough to stand alone but flexible enough for a full meal spread.

Whether you’re cooking for a hungry family or meal-prepping for the week, this take on the spinach and ricotta stuffed shells recipe delivers every single time.

Looking for freezer-friendly ideas? This Alfredo Spaghetti Ultimate Guide shares more tricks for creamy, adaptable pasta dishes.

Stuffed Shells with Ricotta and Meat

Let’s take a bolder turn in our journey through the spinach and ricotta stuffed shells recipe. This version is for those who want meat-forward flavor without the greens. Think creamy ricotta, perfectly seasoned beef, and bubbly cheese all wrapped into tender pasta shells. It’s hearty, rich, and possibly even more comforting than the traditional version.

In fact, if this is your first time trying a spinach and ricotta stuffed shells recipe, I’d say this variation might just become your signature.

Step 1: Cook the Meat

Start with ½ pound ground beef or Italian sausage. Brown it in a skillet over medium heat. Add salt, pepper, garlic powder, and a little oregano. Once it’s fully cooked, drain the fat and let it cool. This is the base that transforms this spinach and ricotta stuffed shells recipe from light to filling.

Step 2: Mix with Ricotta

Grab a large bowl and mix:

• 1½ cups whole milk ricotta
• 1 cup mozzarella (shredded)
• ½ cup parmesan
• 1 egg
• Your cooked meat from Step 1

This creamy-meaty blend brings a whole new level to the spinach and ricotta stuffed shells recipe, even without the spinach. It’s about richness, texture, and a balance of cheesy goodness.

Step 3: Assemble the Shells

Boil your pasta shells until al dente, then cool them. In a baking dish, spread a layer of marinara sauce — this keeps the bottom of the shells moist. Fill each shell with the meat and cheese mixture.

Place each stuffed shell seam-side up into the sauce. Top with more sauce and mozzarella. In this version of the spinach and ricotta stuffed shells recipe, don’t hold back on the cheese topping.

Step 4: Bake It to Perfection

Cover with foil and bake at 375°F for 25 minutes. Then uncover and bake for 10–15 more minutes until bubbling and golden. Let it rest before serving.

This method makes your spinach and ricotta stuffed shells recipe both foolproof and crowd-pleasing. It’s the kind of dish you bring to potlucks and get asked for the recipe every time.

Optional Add-Ins

• Add red chili flakes for heat
• Try smoked mozzarella for a flavor twist
• Use Italian herbs in the sauce to deepen the flavor of your spinach and ricotta stuffed shells recipe

Final Thoughts

When you’re craving comfort, this meat-forward spinach and ricotta stuffed shells recipe delivers. It’s bold, satisfying, and every bite tastes like a warm hug. Keep this one in your rotation — it freezes well and reheats beautifully.

For another rich and layered favorite, don’t skip our Million Dollar Spaghetti Recipe — a go-to for weeknight dinners.

Spinach and Ricotta Stuffed Shells with Frozen Spinach

Let’s be honest — we don’t always have time to wash, chop, and sauté fresh spinach. And guess what? You don’t need to. This version of the spinach and ricotta stuffed shells recipe proves that frozen spinach is just as good when done right. It’s faster, more convenient, and still loaded with flavor.

So if you’ve got a bag of frozen chopped spinach in the back of your freezer, this one’s for you.

Step 1: Thaw and Squeeze the Spinach

Start by thawing ¾ cup of chopped frozen spinach. Once it’s thawed, wrap it in a clean towel and squeeze out as much water as possible. Seriously, take your time with this step — excess moisture is the only thing that can ruin this version of the spinach and ricotta stuffed shells recipe.

Step 2: Mix the Filling

In a medium mixing bowl, combine:

• 1½ cups ricotta cheese
• ¾ cup well-drained frozen spinach
• 1 cup shredded mozzarella
• ½ cup grated parmesan
• 1 large egg
• 2 garlic cloves, minced
• Salt and pepper to taste
• A pinch of nutmeg (optional)

This filling is every bit as creamy and satisfying as the fresh spinach version. The beauty of this spinach and ricotta stuffed shells recipe is how forgiving and flexible it is.

Step 3: Fill and Assemble

Boil your jumbo pasta shells, rinse them, and lay them out to cool. Fill each shell with 1–2 tablespoons of the spinach-ricotta mixture and place them in a baking dish with a layer of marinara sauce.

Top the shells with more sauce and extra mozzarella. Just like every great spinach and ricotta stuffed shells recipe, the final cheesy layer is what seals the deal.

Step 4: Bake and Serve

Bake covered at 375°F for 25 minutes, then uncover and continue baking until golden and bubbly — usually another 10–15 minutes.

When it comes out of the oven, this spinach and ricotta stuffed shells recipe with frozen spinach is just as gooey, cheesy, and flavorful as the fresh version. No one at the table will know you took a shortcut — and they won’t care.

Why Use Frozen Spinach?

• It’s already chopped and blanched
• Saves you 10–15 minutes of prep time
• Perfect for meal prep or weeknight cooking
• Consistent texture in every batch of your spinach and ricotta stuffed shells recipe

Authentic Italian Stuffed Shells Recipe

You’ve made the comforting classics, now it’s time to go straight to the source. This authentic Italian stuffed shells recipe stays close to its roots — no shortcuts, no heavy spins — just simple, rustic, home-style cooking the way Nonna would do it. And yes, it still fits beautifully within your spinach and ricotta stuffed shells recipe lineup.

If you’ve never made the Italian version before, this one will teach you what makes it truly “authentic.”

Step 1: The Ricotta Matters

In Italy, ricotta isn’t just cheese — it’s the base of flavor. For an authentic spinach and ricotta stuffed shells recipe, use:

• Fresh ricotta from a local deli or Italian market
• Avoid overly whipped or pre-packaged versions
• Drain the ricotta if it’s watery — creamy but not loose is ideal

Step 2: Use Fresh Spinach

While frozen spinach is fine for busy weeknights, authentic recipes stick to fresh.

• Blanch 2 cups of fresh spinach in salted boiling water for 30 seconds
• Squeeze out every drop of water
• Finely chop — but don’t puree

This gives the spinach and ricotta stuffed shells recipe its earthy flavor and tender texture.

Step 3: Make Your Own Sauce (Or Get Close)

A real authentic Italian stuffed shells recipe doesn’t rely on store-bought marinara. Make a quick homemade version:

• Sauté 3 garlic cloves in olive oil
• Add crushed San Marzano tomatoes
• Simmer with basil, salt, and a pinch of sugar
• Cook low and slow for at least 20 minutes

This rich, simple tomato sauce brings all the filling flavors together.

Step 4: Combine the Filling

In a bowl:

• 1½ cups drained fresh ricotta
• 2 cups blanched chopped spinach
• ½ cup Parmigiano-Reggiano
• 1 egg
• Salt, pepper, and a pinch of nutmeg

The texture should be thick, creamy, and easy to spoon into your shells.

Step 5: Assemble and Bake

• Fill each cooked jumbo shell with the ricotta-spinach mixture
• Layer your homemade sauce on the bottom of the dish
• Add filled shells, then spoon more sauce over top
• Sprinkle with Parmigiano-Reggiano only — skip the mozzarella

Bake uncovered at 375°F for 25–30 minutes until bubbly and golden at the edges.

Step 6: Serve the Italian Way

Authentic Italian meals are served with simplicity:

• A glass of red wine
• Rustic bread (no garlic!)
• A small salad after the main course, not before

This isn’t just a spinach and ricotta stuffed shells recipe, it’s a tribute to Italian family cooking.

Stuffed Shells with Meat

Let’s wrap up our collection of stuffed shells with one of the boldest and most satisfying options out there — the classic stuffed shells with meat. While our earlier variations highlighted spinach, ricotta, and regional flavors, this one shifts the spotlight to juicy, well-seasoned meat. Still, it fits perfectly under the spinach and ricotta stuffed shells recipe umbrella because we’re blending that creamy texture with hearty protein.

Whether you use ground beef, sausage, or a mix, this dish always satisfies.

Brown the Meat Like a Pro

Start by browning ½ pound of ground beef, Italian sausage, or both in a skillet with:

• 1 tsp olive oil
• 1 clove garlic, minced
• Salt, pepper, and a pinch of oregano

Cook until golden and cooked through. Drain off any excess fat and let it cool slightly.

Why mention it in a spinach and ricotta stuffed shells recipe? Because blending that meat with cheese gives you a perfect bite every time.

Ricotta Meets Meat

In a bowl, mix:

• 1½ cups whole milk ricotta
• 1 cup shredded mozzarella
• ½ cup parmesan
• 1 egg
• The cooled meat mixture

This is the creamy-savory core that makes this spinach and ricotta stuffed shells recipe variation one of the most filling and freezer-friendly versions around.

Assemble Your Shells

Cook your jumbo pasta shells as directed, drain, and cool.

In a baking dish, spread a base layer of marinara or meat sauce. Then:

• Fill each shell with the meat-ricotta mixture
• Line them up neatly in the pan
• Spoon extra sauce on top
• Sprinkle more mozzarella and parmesan for that signature golden top

This meaty spinach and ricotta stuffed shells recipe deserves the full comfort-food treatment.

Bake and Rest

Bake at 375°F for 25 minutes covered, then 10 minutes uncovered until bubbling and golden.

Let it rest for 5 minutes before serving to help the filling set.

Pro Tip

If you’re making this spinach and ricotta stuffed shells recipe for a crowd, double it and freeze one tray. Just thaw and bake — it comes out perfect every time.

According to USDA guidelines, baked dishes like stuffed shells should be reheated to an internal temperature of 165°F for safety and quality. Source

FAQs

If you’re watching your daily intake of fat or calcium, check the updated FDA nutrition label guidance to understand how ingredients like ricotta fit in.

So there you have it — every version of the spinach and ricotta stuffed shells recipe you could ever want, broken down and guided step-by-step. Whether you’re a fan of the classic ricotta-spinach blend, craving the richness of meat-filled shells, or looking for a Barefoot Contessa-inspired dinner party dish, this guide gives you everything you need.

Each version has its place in the kitchen:

• The authentic Italian recipe brings tradition.
• The white sauce variation adds creamy comfort.
• The frozen spinach shortcut saves time on busy nights.
• The meat lover’s take keeps it hearty and satisfying.

What ties them all together? Simplicity, flavor, and the joy of feeding people well — that’s what a great spinach and ricotta stuffed shells recipe is all about.