Baked Creamy Spinach & Ricotta Stuffed Shells

These Baked Creamy Spinach & Ricotta Stuffed Shells are filled with creamy ricotta, tender spinach, Parmesan, and mozzarella, then baked in a rich marinara sauce until hot and bubbling. It’s a comforting vegetarian dinner that’s perfect for a family meal or cozy weekend gathering.

Ingredients

For the Shells

• 20–24 jumbo pasta shells
• 15 oz (425 g) ricotta cheese
• 5 oz (140 g) fresh spinach, finely chopped
• 1 large egg
• ¾ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes, optional

For the Sauce

• 3 cups marinara sauce
• ½ teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

For Topping

• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley or basil

Directions

1. Cook the Pasta Shells

Bring a large pot of salted water to a boil.

Cook the jumbo shells according to the package directions until slightly under al dente.

Drain carefully and rinse with cool water to stop the cooking process.

Set aside.

2. Prepare the Spinach

If using fresh spinach, sauté it in a dry skillet over medium heat for 2–3 minutes, until wilted.

Let it cool slightly, then squeeze out excess moisture and chop finely.

If using frozen spinach, thaw completely and squeeze it very dry.

3. Make the Filling

In a large bowl, combine the ricotta, spinach, egg, Parmesan, mozzarella, garlic, Italian seasoning, salt, black pepper, and red pepper flakes if using.

Mix until evenly combined.

4. Prepare the Sauce

Preheat the oven to 375°F (190°C).

In a bowl, stir together the marinara sauce, Italian seasoning, garlic powder, and black pepper.

Spread approximately 1½ cups of the sauce across the bottom of a 9×13-inch baking dish.

5. Stuff the Shells

Carefully spoon approximately 2 tablespoons of the spinach and ricotta mixture into each cooked shell.

Arrange the stuffed shells in the baking dish with the filling facing upward.

6. Add More Sauce and Cheese

Spoon the remaining marinara sauce around and lightly over the shells.

Sprinkle the mozzarella and Parmesan evenly over the top.

7. Bake

Cover the dish loosely with foil.

Bake for 20 minutes.

Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden.

For extra browning, broil for 1–2 minutes, watching carefully.

8. Rest and Serve

Let the stuffed shells rest for about 5 minutes.

Garnish with fresh parsley or basil.

Serve warm with garlic bread and a simple green salad.

Recipe Tips

• Cook the shells slightly under al dente so they don’t become mushy while baking.
• Squeeze as much moisture as possible from the spinach to prevent a watery filling.
• Use whole-milk ricotta for the creamiest texture.
• Freshly grated Parmesan melts smoothly and adds excellent flavor.
• Add sautéed mushrooms or finely chopped roasted red peppers for extra vegetables.
• For a richer dish, drizzle a little olive oil over the top before baking.
• Refrigerate leftovers in an airtight container for 3–4 days.
• The assembled, unbaked shells can be covered and refrigerated for up to 24 hours before baking.

Prep & Cooking Time

Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 6

Meta Description

Make Baked Creamy Spinach & Ricotta Stuffed Shells filled with ricotta, spinach, Parmesan, and mozzarella, then baked in marinara sauce until bubbly and golden.