Hey y'all! If you're looking for a luscious, cheesy, soul-warming dinner that brings everyone together, this Spinach and Ricotta Stuffed Shells with Marinara recipe is going to be your new favorite. Creamy ricotta and vibrant spinach stuffed inside tender pasta shells, all blanketed by fragrant marinara and melty mozzarella—what's not to love? It's perfect for weeknights, special occasions, or whenever you want to impress without the stress. Let's get cooking!
Why You'll Love This Spinach and Ricotta Stuffed Shells with Marinara
- Super easy to assemble and bake, even for beginners.
- Packed with creamy, cheesy, and savory flavors in every bite.
- Great for meal prep or feeding a crowd.
- Vegetarian-friendly and customizable for different diets.
- Leftovers taste just as delicious the next day!
Spinach and Ricotta Stuffed Shells with Marinara: Ingredients
- 20 jumbo pasta shells (about 6 oz)
- 2 cups ricotta cheese
- 1 cup frozen spinach, thawed and squeezed dry (or 2 cups fresh spinach, wilted and chopped)
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups marinara sauce (store-bought or homemade—see how to make marinara sauce)
- Fresh basil or parsley, for garnish (optional)
How to Make Spinach and Ricotta Stuffed Shells with Marinara
Step 1: Prepare the Pasta Shells
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente (usually 9-10 minutes). Drain and lay shells on a baking sheet to prevent sticking.
Step 2: Make the Spinach and Ricotta Filling
In a large bowl, combine ricotta cheese, thawed and squeezed-dry spinach, ½ cup mozzarella, Parmesan, egg, garlic, oregano, basil, nutmeg, salt, and black pepper. Mix until everything is well blended and creamy.
Step 3: Stuff the Shells
Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Using a spoon, gently fill each shell with the spinach-ricotta mixture and arrange in the dish, open side up.
Step 4: Add the Marinara and Cheese
Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining ½ cup of mozzarella on top.
Step 5: Bake to Perfection
Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, until the cheese is golden and bubbly. Let rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes for the Best Spinach and Ricotta Stuffed Shells with Marinara
- Make sure to squeeze spinach dry to avoid a watery filling—learn more about cooking spinach perfectly.
- Homemade marinara elevates the flavor, but quality jarred sauce works great in a pinch.
- You can assemble shells ahead of time and bake just before serving.
Variations on Spinach and Ricotta Stuffed Shells with Marinara
- Swap spinach for kale, Swiss chard, or mixed greens for a twist.
- Add cooked Italian sausage or ground turkey to the filling for extra protein (make sure to brown and drain well).
- Try a blend of ricotta and cottage cheese for a lighter, tangier filling.
Required Equipment for Spinach and Ricotta Stuffed Shells with Marinara
- Large pot (for boiling pasta shells)
- Mixing bowl
- 9x13-inch baking dish
- Colander
- Foil
- Spoon for stuffing shells
Storage Instructions for Spinach and Ricotta Stuffed Shells with Marinara
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, bake covered at 350°F (175°C) for 15-20 minutes, or microwave individual servings until hot. For longer storage, freeze assembled (but unbaked) shells for up to 2 months—thaw overnight and bake as directed.
Spinach and Ricotta Stuffed Shells with Marinara: Suggested Pairings
- Serve with a crisp green salad tossed in Italian vinaigrette.
- Pair with garlic bread or a crusty baguette for dipping into extra marinara.
- Enjoy with a glass of light red wine, like Chianti or Pinot Noir.
Pro Tips for Spinach and Ricotta Stuffed Shells with Marinara
- Don't overcook pasta shells—al dente is best so they hold together while stuffing (how to cook pasta perfectly).
- Let the dish rest before serving to allow the filling to set for clean slices.
- Double the recipe and freeze one batch for an effortless future meal.
Spinach and Ricotta Stuffed Shells with Marinara: FAQ
- Can I use fresh spinach instead of frozen?
- Absolutely! Just sauté 2 cups of fresh spinach until wilted, then chop and squeeze dry before adding to the filling.
- How do I prevent watery stuffed shells?
- Squeeze as much liquid as possible from the spinach and use full-fat ricotta for a thicker texture.
- Can I make Spinach and Ricotta Stuffed Shells with Marinara ahead of time?
- Yes! Assemble the shells, cover, and refrigerate for up to 24 hours, then bake as directed when ready to serve.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 1 large egg
- 2 ½ cups marinara sauce
- 2 cloves garlic, minced
- ½ teaspoon dried Italian herbs
- Salt and black pepper to taste
Instructions
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1Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
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2In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, chopped spinach, egg, minced garlic, Italian herbs, salt, and black pepper. Mix until well blended.
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3Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
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4Stuff each cooked shell with the spinach and ricotta mixture and arrange them in the baking dish.
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5Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
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6Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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