The Ultimate Comfort Food: Spinach & Ricotta Stuffed Shells

I’ve made my fair share of stuffed shells over the years, but none quite like this.

Some were too dry, others lacked flavor—but I was determined to perfect a version that’s creamy, rich, and packed with Italian-inspired goodness.

Here it is: jumbo pasta shells filled with a dreamy blend of ricotta, mozzarella, and parmesan, mixed with fresh spinach for balance.

Nestled in marinara sauce and baked until golden and bubbly, this dish is pure comfort in every bite.

Whether you’re feeding a family or treating yourself to a cozy night in, these Spinach & Ricotta Stuffed Shells will become your new go-to.

It’s indulgent, easy to make, and just as good as your favorite Italian restaurant—maybe even better.

Let’s get cooking!

For the Stuffed Shells

Jumbo Pasta Shells – The perfect vessel for holding all that creamy, cheesy filling.
Ricotta Cheese – Creates a rich, creamy texture for the filling.
Mozzarella Cheese – Adds that melty, gooey cheesiness.
Parmesan Cheese – A touch of sharp, nutty flavor to balance the richness.
Egg – Helps bind the filling together.
Fresh Spinach – Adds color, nutrients, and a subtle earthy taste. You can also use frozen spinach, just make sure to drain it well.
Garlic – Brings a punch of aromatic flavor to the dish.
Nutmeg (Optional) – A classic addition that enhances the flavor of the ricotta.
Salt & Pepper – Simple seasonings that bring out the best in all the ingredients.

For the Marinara Sauce

Marinara Sauce – A rich, tangy tomato sauce to coat and bake the shells in.
Olive Oil – Used to sauté the garlic and spinach for extra flavor.

For Baking & Garnish

Extra Mozzarella Cheese – Sprinkled on top for that irresistible golden-brown, bubbly finish.
Fresh Basil or Parsley – A bright, fresh garnish to add a pop of color and flavor.

Easy Spinach & Ricotta Stuffed Shells

Craving a cozy, restaurant-worthy meal without the hassle? These Spinach & Ricotta Stuffed Shells are rich, cheesy, and irresistibly creamy—yet surprisingly easy to make!

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Course: Main Course

Cuisine: Italian

Keyword: Easy Spinach & Ricotta Stuffed Shells

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings:

.

Ingredients (Serves 4)

12 jumbo pasta shells
1 ½ cups ricotta cheese
¼ teaspoon nutmeg (optional)
1 cup shredded mozzarella cheese (plus extra for topping)
½ cup grated parmesan cheese
1 large egg
1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed & drained)
2 cloves garlic, minced
2 cups marinara sauce
1 tablespoon olive oil
Salt & pepper, to taste
Fresh basil or parsley, for garnish

Instructions

1. Prepare the Ingredients

Preheat the oven to 375°F (190°C).
If using fresh spinach, chop it finely. If using frozen spinach, ensure it's thawed and drained.

2. Cook the Pasta Shells

Boil salted water in a large pot and cook the pasta shells until al dente. Drain and set aside.

3. Make the Filling

Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant.
Add spinach and cook until wilted (fresh) or heated through (frozen). Season with salt & pepper.
In a mixing bowl, combine ricotta, mozzarella, parmesan, egg, nutmeg (if using), and the sautéed spinach mixture. Stir until well blended.

4. Assemble the Dish

Spread a layer of marinara sauce in the bottom of a baking dish.
Stuff each shell with the cheese and spinach filling and arrange them seam side up in the dish.
Pour the remaining marinara sauce over the shells and sprinkle extra mozzarella on top.

5. Bake

Cover with aluminum foil and bake for 25 minutes.
Remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden.

6. Serve & Enjoy

Garnish with fresh basil or parsley and serve warm.

Tips & Variations

For an extra cheesy topping, add more mozzarella or provolone before the final 10 minutes of baking.
Love some heat? Add red pepper flakes to the cheese mixture or sprinkle on top before baking.
Pair this dish with a fresh green salad or garlic bread for a complete meal.

Nutrition

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Common Questions & Answers

Can I make these stuffed shells ahead of time?

Absolutely! You can assemble the stuffed shells a day in advance, cover them, and store them in the fridge. When you’re ready, just pop them in the oven and bake as usual—no extra steps needed!

What if I don’t have an egg for the filling?

No worries! The egg helps bind the filling, but you can swap it out with a little extra ricotta or even mashed potatoes to hold everything together.

How many shells should I make per person?

Plan on 4-6 shells per person if serving this as a main dish. But let’s be honest—these are so good, you might want to make extra!

Can I freeze stuffed shells?

Yes! Just assemble the shells, place them in a freezer-safe dish, and freeze before baking. When you’re ready to eat, let them thaw overnight in the fridge, then bake as directed. Easy meal prep at its best!

How do I keep the pasta shells from sticking together?

After boiling, drain the shells and toss them with a little olive oil to keep them from sticking. You can also lay them out on a baking sheet while you prep the filling.