Cheesy Spinach and Ricotta Stuffed Shells Recipe

 

If you are searching for a comforting, hearty, and crowd-pleasing meal, look no further than baked stuffed pasta shells. This Italian-inspired dish combines jumbo pasta shells filled with a creamy ricotta and spinach mixture, layered with a savory marinara sauce, and topped with golden, bubbling mozzarella cheese. It is one of those meals that feels like a warm hug on a plate—perfect for family dinners, gatherings, or meal prep.

In this guide, I will walk you through every detail of making stuffed shells at home, including the ingredients, step-by-step instructions, variations, serving ideas, and tips for storage and reheating.

Why You Will Love This Recipe

• Comfort Food Classic: Creamy, cheesy, and baked until bubbling.
• Make-Ahead Friendly: You can assemble the dish in advance and bake it later.
• Customizable: Swap out spinach for other veggies, or add meat for extra protein.
• Freezer-Friendly: Perfect for meal prep and busy weeknights.

Ingredients

Pasta Shells:

• 20–25 jumbo pasta shells (conchiglioni)
• 1 tablespoon salt (for boiling water)

Filling:

• 2 cups ricotta cheese (whole milk recommended for creaminess)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained well)
• 1 large egg, lightly beaten
• 2 cloves garlic, finely minced
• 1 teaspoon dried basil (or 1 tablespoon fresh chopped basil)
• ½ teaspoon dried oregano
• ½ teaspoon nutmeg (optional but recommended)
• Salt and freshly ground black pepper to taste

Sauce:

• 3 cups marinara sauce (homemade or store-bought)
• 1 tablespoon olive oil
• ½ onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional, for heat)
• Salt and pepper, to taste

Topping:

• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Freshly ground black pepper

Step-by-Step Instructions

Step 1: Cook the Pasta Shells

1. Bring a large pot of water to a boil. Add salt generously.
2. Cook jumbo pasta shells according to the package directions until al dente—slightly firm to the bite.
3. Drain and rinse with cold water to prevent sticking. Place shells on a baking tray lined with parchment paper until ready to stuff.

Step 2: Make the Sauce

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and cook until soft and translucent, about 5 minutes.
3. Stir in garlic and cook for another minute until fragrant.
4. Add marinara sauce, Italian seasoning, and red pepper flakes. Simmer on low heat for 10 minutes, stirring occasionally.
5. Taste and adjust seasoning with salt and pepper.

Step 3: Prepare the Filling

1. In a mixing bowl, combine ricotta, mozzarella, Parmesan, spinach, egg, garlic, basil, oregano, nutmeg, salt, and pepper.
2. Mix until smooth and creamy. The mixture should be thick enough to hold inside the pasta shells.

Step 4: Assemble the Stuffed Shells

1. Preheat oven to 375°F (190°C).
2. Spread about 1 ½ cups of the sauce onto the bottom of a 9×13-inch baking dish.
3. Carefully stuff each shell with 1–2 tablespoons of the ricotta-spinach filling.
4. Arrange stuffed shells in a single layer in the baking dish.
5. Spoon remaining sauce evenly over the shells.
6. Sprinkle mozzarella and Parmesan cheese over the top.

Step 5: Bake

1. Cover the dish with foil and bake for 25 minutes.
2. Remove the foil and bake uncovered for another 15–20 minutes, until cheese is golden and bubbly.
3. Allow the dish to rest for 5 minutes before serving.

Tips for Success

• Do not overcook pasta shells. They will continue cooking in the oven.
• Drain spinach well. If using frozen spinach, squeeze out excess water to avoid watery filling.
• Use fresh cheese. Grating your own mozzarella and Parmesan ensures better melting and flavor.
• For extra flavor, stir a pinch of chili flakes into the filling or add fresh herbs.

Variations

• Meaty Version: Add cooked ground beef, sausage, or shredded chicken to the sauce.
• Vegetarian Twist: Replace spinach with kale, zucchini, or roasted red peppers.
• Extra Cheesy: Mix provolone or fontina into the filling for a gooey upgrade.
• White Sauce Option: Instead of marinara, use Alfredo sauce for a creamy version.

Serving Suggestions

• Garnish with fresh parsley or basil for a pop of color.
• Serve with garlic bread or homemade focaccia.
• Add a crisp green salad with balsamic vinaigrette on the side.
• Pair with roasted vegetables or a simple soup for a complete meal.

Storage and Freezing

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.
• Freezer: Assemble stuffed shells but do not bake. Wrap tightly with foil and freeze for up to 3 months. Bake from frozen, adding 15–20 minutes to the cooking time.

Common Mistakes to Avoid

1. Overfilling shells: This can cause the filling to spill out during baking.
2. Using watery ricotta or spinach: Drain well to prevent soggy pasta.
3. Not seasoning the filling: Cheese alone can be bland—herbs, garlic, and nutmeg enhance flavor.
4. Skipping the rest time: Letting the dish sit for a few minutes after baking helps flavors settle.

Nutrition (Per Serving – approx. 3 shells)

• Calories: ~380
• Protein: 19g
• Carbohydrates: 32g
• Fat: 18g
• Fiber: 3g

Final Thoughts

Baked stuffed shells are more than just a pasta dish—they are a celebration of flavor, texture, and comfort. The creamy filling, tangy marinara, and gooey melted cheese come together in a way that feels indulgent yet homestyle. Whether you are cooking for family, preparing a dish to share with friends, or stocking your freezer for busy days, this recipe is a guaranteed hit.