Dinner

Creamy Spinach and Ricotta Stuffed Shells Recipe

ByNaomi Fletcher January 2, 2026January 2, 2026

Introduction

Creamy Spinach and Ricotta Stuffed Shells offer a delightful blend of tender spinach, silky ricotta, and melted mozzarella nestled inside perfectly cooked jumbo pasta shells. This comforting dish is layered with vibrant marinara sauce and baked to golden perfection, making it a perfect weekend brunch or family dinner.

The image shows a baking tray filled with large pasta shells stuffed with a bright green spinach and ricotta mixture, resting on a bed of rich, thick red tomato sauce. Each shell is topped with melted white and orange cheese, sprinkled lightly with grated cheese and finely chopped herbs. Fresh, vibrant green basil leaves are placed on top, adding a fresh touch. The tray sits on a white marbled surface with a gray towel next to it. The colors are warm and inviting, with the textures of creamy filling, smooth pasta ridges, and slightly bubbly cheese clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 jumbo pasta shells
4 cups fresh spinach, roughly chopped
1½ cups ricotta cheese
1 cup shredded mozzarella
½ cup grated Parmesan cheese
2 cups marinara sauce (store-bought or homemade)
2 tbsp olive oil
½ cup water (to thin sauce if needed)
2 cloves garlic, minced
¼ tsp freshly grated nutmeg
Salt and freshly ground black pepper, to taste
¼ cup fresh basil leaves, torn (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells for 8–10 minutes until just al dente. Drain, rinse briefly with cool water, and lay them on a clean kitchen towel to dry.
Step 2: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Stir in chopped spinach and cook until wilted, about 2–3 minutes. Drain any excess liquid.
Step 3: Transfer spinach to a mixing bowl. Add ricotta, mozzarella, Parmesan, nutmeg, salt, and pepper. Mix until smooth and uniform. If the filling is too thick, stir in a tablespoon of reserved pasta water for creaminess.
Step 4: Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
Step 5: Stuff each shell with 2–3 tablespoons of the cheese-spinach mixture and arrange them seam side up in the baking dish. Spoon remaining marinara sauce over the shells evenly.
Step 6: Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until sauce bubbles and cheese is lightly golden.
Step 7: Let the baked shells rest for 5 minutes before serving. Garnish with torn fresh basil leaves for added color and freshness.

Tips & Variations

Pat cooked shells dry to prevent the filling from becoming watery and to help the sauce stick better.
Adjust seasoning in the filling before stuffing to ensure balanced flavors; a pinch more nutmeg or salt can make a difference.
For extra brightness, stir in a teaspoon of lemon zest to the ricotta mixture or add a drizzle of quality olive oil before serving.
Substitute ricotta with cottage cheese for a lighter texture or goat cheese for a tangy twist.
Use gluten-free pasta shells or roasted zucchini boats to accommodate gluten-free and low-carb diets.

Storage

Cool leftovers completely and store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in sealed bags with a thin layer of marinara sauce for up to 2 months. Reheat covered with foil in a 350°F oven for 15–20 minutes or microwave individual servings on medium power for 2–3 minutes, adding a splash of sauce to retain moisture.

How to Serve

A black rectangular baking dish filled with large pasta shells stuffed with a green spinach mixture, each shell topped with white ricotta cheese and melted orange cheese sauce, all sitting on a rich red tomato sauce base; bright green basil leaves are scattered on top, adding fresh color contrast. The dish rests on a wooden surface with a white marbled texture visible at the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare and assemble the shells in advance, then cover and refrigerate them before baking. Just add a few extra minutes to the baking time if baking from cold.

What if I don’t have fresh spinach?

Frozen spinach can be used as a substitute but be sure to thaw fully and squeeze out all excess moisture to avoid a watery filling.

Can I swap the marinara for another sauce?

Absolutely. A roasted red pepper sauce or a simple tomato basil sauce works well and can add a different flavor dimension to the dish.

Naomi Fletcher