Stuffed Pasta Shells With Spinach & Ricotta Recipe

I wrote about Spinach Ricotta Shells and the one surprising pantry swap that quietly upends the usual recipe.

I never thought stuffed shells could surprise me again, but this one did. The creamy ricotta cheese and bright fresh baby spinach team up in a way that makes you guess what else is tucked inside.

I keep telling people there is something almost mischievous about it. Friends assume its complicated, but the result is bold and not overly sweet.

This is the plate I bring when someone asks for a new holiday idea, the kind that sits between Skillet Stuffed Shells and those praised Spinach Ricotta Shells everyone copies. You will be curious, and you should be.

Ingredients

• Jumbo pasta shells: mostly carbs, filling, hold lots of cheesy goodness, no fuss.
• Ricotta cheese: creamy and a little grainy, high in protein, adds mild tang.
• Fresh spinach: low calorie, packed with iron and fiber, wilts to nothing.
• Mozzarella: melty and mild, mostly fat and protein, makes everything gooey.
• Parmesan: salty, nutty, a little goes a long way adding sharp savory notes.
• Marinara sauce: tomato forward, brings acidity and sweetness, adds moisture and tang.
• Garlic: punchy flavor, tiny amounts go far, may have heart healthy perks.

Ingredient Quantities

• 12 oz (340 g) jumbo pasta shells about 20 to 24 shells
• 15 oz (425 g) ricotta cheese
• 10 oz (280 g) fresh baby spinach roughly chopped and wilted
• 2 cups (200 g) shredded mozzarella cheese divided
• 1/2 cup (50 g) grated Parmesan cheese
• 1 large egg lightly beaten
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 24 oz (680 g) marinara or tomato sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg optional
• 2 tablespoons fresh basil chopped optional
• 1/4 teaspoon red pepper flakes optional

How to Make this

1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo shells until just al dente, 8 to 10 minutes depending on the brand, then drain and rinse with cool water so they stop cooking. Reserve about 1/4 cup of the pasta water in case you need to loosen the sauce later.

2. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and cook 30 seconds until fragrant, then add the roughly chopped 10 oz spinach and wilt it down, stirring until just soft. Remove from heat, cool a bit, then squeeze out as much extra moisture as you can with your hands or a clean towel.

3. In a bowl combine 15 oz ricotta, the wilted and squeezed spinach, 1 cup of the shredded mozzarella (reserve 1 cup for topping), 1/2 cup grated Parmesan, the lightly beaten egg, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the optional 1/8 teaspoon nutmeg, 2 tablespoons chopped basil, and 1/4 teaspoon red pepper flakes if using. Taste and adjust seasoning.

4. Spread about 1 to 1 1/2 cups of the 24 oz marinara sauce on the bottom of a 9×13-inch baking dish to coat the surface and keep shells from sticking.

5. Stuff each shell with about 2 tablespoons of the ricotta-spinach mixture. Use a spoon or a piping bag (or a zip-top bag with a corner snipped) to make it less messy. Place the stuffed shells open side up in the baking dish on top of the sauce.

6. Pour the remaining marinara evenly over the shells. If the sauce seems too thick, stir in a little of the reserved pasta water to loosen it so everything gets saucy and bubbly.

7. Sprinkle the remaining 1 cup shredded mozzarella over the top and add any leftover Parmesan. Cover the dish tightly with foil (tent slightly so cheese doesn’t stick) and bake at 375°F for 20 minutes.

8. Remove the foil and bake uncovered another 8 to 12 minutes until the cheese is bubbly and starting to brown in spots.

9. Let the pan rest 5 to 10 minutes before serving so the filling firms up and the sauce settles. Garnish with extra chopped basil if you like.

10. Tip: undercook shells a minute or two on purpose so they don’t tear when you stuff them, and always squeeze spinach well or your filling will be watery.

Equipment Needed

1. Large pot for boiling shells (5 quart or bigger)
2. Colander to drain and rinse pasta
3. Large skillet for garlic and wilting spinach
4. Mixing bowls (one big for the ricotta mix, one small for the egg)
5. Measuring cups and spoons
6. 9×13-inch baking dish
7. Spoon or piping bag (or a zip-top bag with a corner snipped) for stuffing shells
8. Aluminum foil to cover the dish while baking
9. Cheese grater or microplane for Parmesan
10. Clean kitchen towel or cheesecloth to squeeze extra moisture from the spinach

FAQ

Stuffed Pasta Shells With Spinach & Ricotta Recipe Substitutions and Variations

• Ricotta cheese: swap with whole‑milk cottage cheese (pulse/blend briefly to smooth it out) or use firm silken tofu for a dairy free option, just add a pinch of salt and lemon — works great.
• Fresh baby spinach: use frozen chopped spinach (thaw and squeeze out extra water) or sub in wilted chopped kale or Swiss chard, roughly cooked first.
• Shredded mozzarella: try provolone or fontina for a gooey melt and richer flavor, or Monterey Jack for a milder, creamy result.
• Jumbo pasta shells: use manicotti tubes or cannelloni, or large tubular rigatoni if you cant find shells, you might need to bake a little longer if they’re packed tight.

Pro Tips

1) Undercook the shells by a minute or two and cool them fast so they dont keep softening, that way they wont tear when you stuff them. Toss the cooled shells very lightly with a teaspoon of olive oil or lay them on a towel so they dont stick together, and if you want super neat filling chill the ricotta mix for 15 minutes first so it holds shape.

2) Get every drop of water out of the spinach, no excuses. Press it in a clean kitchen towel or squeeze it in a fine mesh strainer, or use thawed frozen spinach squeezed dry, if you dont you risk a watery filling and a soggy bake.

3) Taste and fix the filling before you stuff anything. Add a pinch more salt, pepper, or a little extra Parmesan if it feels bland, and if you want it firmer for make ahead meals stir in 1 to 2 tablespoons breadcrumbs or a bit more beaten egg. Use a piping bag, zip-top with a corner snipped, or a small cookie scoop to stuff fast and keep your hands clean.

4) For better browning and reheats: cover tightly for the first part of baking so it steams and heats through, then uncover and broil for 1 to 2 minutes to brown the cheese, but watch it cause it can burn fast. To freeze: assemble, flash-freeze on a tray, then transfer to a container with sauce; bake from frozen adding about 15 to 20 minutes and keep it covered longer so it heats all the way through.