These Ricotta and Spinach Stuffed Shells are a comforting, protein-packed dinner that’s as satisfying as it is nutritious.
Filled with creamy ricotta, fresh spinach, and a blend of cheeses, they deliver plant-based protein, fiber, and heart-healthy fats in every bite.
Easy to prepare and perfect for weeknight meals or meal prep, they bring cozy flavors to your table.
Cheesy Ricotta and Spinach Stuffed Shells
Equipment
- 9×13 inch baking dish
- Large Pot (for boiling pasta)
- Medium Skillet
- Mixing Bowl
- Spoon for filling shells
Ingredients
- 20 –25 jumbo pasta shells
- 1½ Tbsp olive oil
- 2 cloves garlic minced
- 1 ¼ cup 24 oz. marinara sauce
- 16 oz Italian sausage optional
- 15 oz whole milk ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan plus extra for topping
- 1 large egg
- 1 tsp onion powder
- 1 Tbsp fresh basil chopped
- 4 cups fresh baby spinach chopped and patted dry
- Salt and pepper to taste
Instructions
- Preheat and Prepare the Baking Dish: Preheat your oven to 375°F (190°C) so it’s ready by the time your shells are stuffed. Lightly grease a 9×13 inch baking dish or spread a thin layer (about ½ cup) of marinara sauce across the bottom. This prevents the shells from sticking while baking and adds extra flavor to the base.
- Cook the Jumbo Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook until they are al dente—tender but still slightly firm to the bite, usually around 8–9 minutes. Avoid overcooking, as the shells will continue to soften in the oven. Drain carefully and lay the shells out on a sheet of parchment paper or a lightly greased tray so they don’t stick together as they cool.Tip: Always boil a few extra shells since some may tear during cooking.
- Optional Protein Boost (Cooking the Sausage): If you’re including Italian sausage, heat a medium skillet over medium-high heat. Remove the sausage from its casing if needed, then cook until browned and fully cooked through, breaking it into crumbles with a spatula.Transfer the cooked sausage to a bowl and set aside to cool slightly.
- Sauté the Garlic and Spinach: In the same skillet, heat 1½ tablespoons olive oil over medium heat. Add the minced garlic and stir for about 30 seconds until fragrant but not browned. Quickly add the chopped spinach, stirring frequently. Cook for 2–3 minutes until the spinach wilts, turns a vibrant green, and any excess liquid evaporates. Remove from heat and let it cool slightly before mixing with the cheeses.Important: Pat spinach dry before adding it to the pan, as excess water can cause oil to splatter.
- Mix the Creamy Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, cooled spinach mixture, one beaten egg, mozzarella, Parmesan, fresh basil, onion powder, and a pinch of salt and black pepper. Stir until everything is evenly incorporated into a creamy, flavorful filling. The mixture should be thick enough to scoop easily but smooth enough to spread inside the shells.If you’re using Italian sausage, you’ll layer it separately, so keep it aside.
- Stuff the Pasta Shells: Using a spoon (or a piping bag for ease), fill each shell with a heaping tablespoon of the ricotta-spinach mixture. If including sausage, place a small spoonful of sausage into each shell first, then cover with the cheese mixture. Arrange the filled shells snugly in the prepared baking dish on top of the marinara base.
- Add Sauce and Bake Covered: Pour the remaining marinara sauce evenly over the stuffed shells, making sure each one is lightly covered to stay moist while baking. Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes to allow the filling to heat through and the flavors to meld together.
- Melt the Cheese Topping: After 25 minutes, carefully remove the foil. Sprinkle extra shredded mozzarella over the shells for a gooey, golden topping. Return the dish to the oven, uncovered, and bake for another 5–10 minutes until the cheese melts beautifully and begins to bubble.
- Serve and Garnish: Remove the baking dish from the oven and let it rest for about 5 minutes before serving. This helps the filling firm up slightly and makes serving easier. Sprinkle with additional Parmesan cheese and fresh basil, if desired, for a final touch of flavor and freshness.
- Enjoy: Serve warm with a crisp side salad, garlic bread, or roasted vegetables for a balanced, comforting meal. Leftovers can be refrigerated for up to 3–4 days and reheated in the oven or microwave, making this recipe great for meal prep.
Notes
- Extra Shells: Boil a few more shells than the recipe calls for to account for tearing or breakage during cooking.
- Spinach Prep: Pat spinach dry before sautéing to avoid excess water in the pan, which can affect texture and flavor.
- Cheese Options: Feel free to mix in part-skim ricotta or low-fat mozzarella for a lighter version without compromising creaminess.
- Meat Alternatives: Swap Italian sausage for ground turkey or leave it out entirely for a vegetarian version.
- Make Ahead: Shells can be stuffed and stored in the baking dish, covered, in the fridge for up to a day before baking.
Chef’s Secrets for Perfect Shells
The key to perfect stuffed shells is a balance of texture and moisture.
Always cook the pasta shells al dente; they will finish cooking in the oven, ensuring they’re tender but not mushy.
Drying your spinach thoroughly prevents watery filling and preserves the flavor of the garlic and olive oil.
When layering ingredients, avoid overstuffing shells—this keeps them intact while baking.
Finally, letting the baked dish rest for 5 minutes before serving allows the flavors to meld and makes portioning easier.
Serving Suggestions and Flavor Pairings
This dish pairs beautifully with fresh, vibrant sides.
A crisp green salad with a light vinaigrette or roasted vegetables like asparagus, zucchini, or bell peppers complements the creamy ricotta filling.
Garlic bread or a warm, crusty baguette is perfect for soaking up the extra marinara sauce.
For a heartier option, serve alongside roasted chicken or a simple grilled protein.
A sprinkle of fresh basil or a drizzle of extra virgin olive oil just before serving enhances aroma and flavor.
Storage Tips for Leftovers
Leftovers store well for meal prep or next-day enjoyment.
Allow the baked shells to cool completely before covering and refrigerating in an airtight container for up to 3–4 days.
To reheat, cover with foil and bake at 350°F for 15–20 minutes, or microwave individual portions until heated through.
For longer storage, freeze fully baked shells in a freezer-safe dish for up to 2 months.
Thaw overnight in the fridge before reheating to preserve texture and flavor.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but make sure to thaw it completely and squeeze out all excess water. This ensures the filling doesn’t become watery and maintains the creamy texture of the ricotta mixture.
2. Can I make this recipe vegetarian?
Absolutely! Simply omit the Italian sausage and use only the cheese and spinach filling. You can also add extra vegetables like mushrooms or roasted red peppers for added flavor and nutrition.
3. How do I prevent the shells from breaking?
Cook the pasta just until al dente, handle gently when draining, and avoid overfilling each shell. Using a spoon or piping bag to fill shells evenly helps maintain their shape during baking.
4. Can I prepare this ahead of time?
Yes! You can assemble the stuffed shells a day in advance and keep them covered in the refrigerator. Bake as instructed when ready, adding a few extra minutes if the shells are cold from the fridge.
5. Can I freeze these stuffed shells?
Definitely. Fully assemble the dish, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking. Reheat in the oven until warmed through and cheese is bubbly.
