How do you make stuffed shells with ricotta and spinach?

It starts with a simple filling: mix ricotta cheese, spinach (fresh or frozen), mozzarella, parmesan, and an egg. Fill pre-cooked jumbo pasta shells with this mixture, nestle them into a baking dish with marinara sauce, top with more cheese, and bake. This is the basic version of any solid spinach and ricotta stuffed shells recipe , and it’s incredibly easy to pull off.

Do you put egg in ricotta for stuffed shells?

Yes — adding one egg to your ricotta mixture helps bind everything together. It keeps the filling from falling apart when you scoop or slice the shells. Nearly every authentic spinach and ricotta stuffed shells recipe calls for it.

Do you boil shells before stuffing them?

Absolutely. Jumbo shells need to be cooked until al dente before stuffing. Undercooked shells won’t hold the filling well, and overcooked ones can tear. For any spinach and ricotta stuffed shells recipe , boiling the pasta just right is key to a neat, satisfying dish.

What sauce goes with spinach and ricotta pasta?

Marinara is the most common sauce used with a spinach and ricotta stuffed shells recipe , but you can also go with white béchamel for a creamier variation. Both work beautifully — it depends on the flavor profile you're aiming for.

Can you stir ricotta into pasta sauce?

You can — but not for this recipe. The spinach and ricotta stuffed shells recipe works best when the ricotta is mixed into a filling, not stirred directly into the sauce. Doing so would make the sauce too thick and could mask the individual flavors.

What sauce is best for spinach and cheese ravioli?

A light marinara or brown butter sauce with sage works great. Though it's a different dish from the spinach and ricotta stuffed shells recipe , the flavor principles are similar: keep the sauce light so the filling shines.

What else is good with chicken and rice?

Roasted vegetables, sesame broccoli, or even garlic sautéed spinach pairs nicely. And if you’re exploring more sides, check out our article on what goes good with teriyaki chicken besides rice for fusion inspiration.

What are good sides besides rice?

Garlic bread, roasted carrots, Caesar salad, or grilled zucchini — anything with texture and a hint of acidity. These are fantastic choices to accompany any baked pasta, especially a spinach and ricotta stuffed shells recipe .

Spinach and Ricotta Stuffed Shells Recipe

Name: Spinach and Ricotta Stuffed Shells Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 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); Fresh basil or parsley, finely chopped; Dash of crushed red pepper flakes; Lemon zest, for brightness; Swap marinara with a creamy white sauce

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.

Ingredients

Scale

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

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