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These stuffed shells are filled with spinach and ricotta cheese, then covered in marinara sauce and baked to perfection. It’s classic comfort food and a family favorite!
I love to serve this with cheesy garlic bread and vegetable salad.
Classic stuffed shells are a pasta bake casserole made with jumbo shells, ricotta cheese, and marinara sauce. However, I prefer including spinach or ground beef.
Why You’ll Love This Recipe
- Spinach is rich in several minerals and it’s so good for you.
- You can make it ahead of time.
- Feeds a crowd!
- It’s delicious, cheesy, and makes the best leftovers!
Ingredient Notes
- Jumbo Shells – It’s important to cook them al dente because they will continue cooking in the oven. The package recommended 9 minutes for al dente but I cooked them for 8 minutes.
- Marinara Sauce – Feel free to use store-bought or homemade.
- Ricotta Cheese – Although I used ricotta cheese, feel free to use cottage cheese or mascarpone cheese instead. This recipe is so versatile.
- Mozzarella Cheese – Some people don’t add mozzarella cheese but I think it adds great flavor.
- Spinach – You can use fresh or frozen spinach, if using frozen, make sure to thaw completely.
Top Tips For The Perfect Spinach and Ricotta Stuffed Shells
- I want you to use your favorite sauce for this recipe! If you’re not a fan of marinara sauce, use three-cheese Alfredo sauce, vodka sauce, or your personal favorite!
- Feel free to include mushrooms, broccoli, kale, or peppers. Just mix it in the ricotta cheese mixture.
- I’m not a fan of crunchy shells, therefore I don’t bake the shells uncovered for too long. Avoid broiling the shells if you don’t like them crunchy.
Make Ahead and Storing Leftovers
If you want to make these spinach and ricotta stuffed shells ahead of time, make them as instructed, but instead of baking, cover it with aluminum foil, and refrigerate. When ready to bake, take it out of the fridge and allow it to sit at room temperature for at least 20 minutes before baking.
For leftovers, allow them to cool completely then transfer them to an air-tight container and refrigerate for up to 3 days.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Spinach and Ricotta Stuffed Shells
Ingredients
- 24 jumbo pasta shells , cooked al dente
- 15 ounces ricotta cheese
- 4 cups fresh spinach
- 1 onion , finely diced
- 2 garlic cloves, finely minced
- ¼ teaspoon red pepper flakes, optional
- 2 tablespoons olive oil
- 3 cups mozzarella cheese , divided
- ¼ cup parmesan cheese
- 1 egg
- 3 cups marinara sauce
- salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees F. and spread 1 1/2 cups of marinara sauce in the bottom of a 9×13 baking dish.
- Cook the jumbo shells in boiling salted water for 8-9 minutes, then drain and allow them to cool a bit.
- Add the olive oil and onions to a large skillet and cook for 2-3 minutes. Stir in the garlic and red pepper flakes and cook for 15 seconds.
- Stir in the spinach and cook for a few minutes or until it wilts and season with salt and pepper.
- Add the ricotta cheese, 1/4 cup parmesan cheese, 1 cup mozzarella cheese, and egg to a large bowl. Mix until well combined and season with salt and pepper.
- Add the cooked spinach mixture to the ricotta mixture and mix until well combined.
- Fill each shell with the ricotta mixture and place it in the baking dish. Pour the remaining marinara sauce over the shells, sprinkle some extra parmesan cheese, and the remaining mozzarella cheese.
- Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 2-3 minutes.
Notes
- Feel free to include mushrooms, broccoli, kale, or peppers. Just mix it in the ricotta cheese mixture.
- I’m not a fan of crunchy shells, therefore I don’t bake the shells uncovered for too long. Avoid broiling the shells if you don’t like them crunchy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Spinach and Ricotta Stuffed Shells Step by Step
- Preheat your oven to 400 degrees F. and spread 1 1/2 cups of marinara sauce in the bottom of a 9×13 baking dish.
- Cook the jumbo shells in boiling salted water for 8-9 minutes, then drain and allow them to cool a bit.
- Add the olive oil and onions to a large skillet and cook for 2-3 minutes. Stir in the garlic and red pepper flakes and cook for 15 seconds.
- Stir in the spinach and cook for a few minutes or until it wilts and season with salt and pepper.
- Add the ricotta cheese, 1/4 cup parmesan cheese, 1 cup mozzarella cheese, and egg to a large bowl. Mix until well combined and season with salt and pepper.
- Add the cooked spinach mixture to the ricotta mixture and mix until well combined.
- Fill each shell with the ricotta mixture and place it in the baking dish. Pour the remaining marinara sauce over the shells, sprinkle some extra parm, and remaining mozzarella cheese.
- Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 2-3 minutes.
