Name: Easy Spinach & Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 12 jumbo pasta shells; 1 ½ cups ricotta cheese; ¼ teaspoon nutmeg (optional); 1 cup mozzarella cheese, shredded (plus extra for topping); ½ cup Parmesan cheese, grated; 1 large egg; 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained); 2 cloves garlic, minced; 2 cups marinara sauce; 1 tablespoon olive oil; Salt and pepper, to taste; Fresh basil or parsley, for garnish

Why You’ll Love This Recipe

I love how this recipe combines rich, creamy cheese with the freshness of spinach and herbs. The nutmeg adds a subtle warmth, while the marinara sauce ties everything together with a tangy, savory balance. I also like that it’s make-ahead friendly—I can prepare it earlier in the day and just pop it into the oven when ready to serve. It’s a true crowd-pleaser that even picky eaters enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 jumbo pasta shells
1 ½ cups ricotta cheese
¼ teaspoon nutmeg (optional)
1 cup shredded mozzarella cheese (plus extra for topping)
½ cup grated Parmesan cheese
1 large egg
1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
2 cloves garlic, minced
2 cups marinara sauce
1 tablespoon olive oil
Salt and pepper, to taste
Fresh basil or parsley, for garnish

Directions

I preheat the oven to 375°F (190°C).
If I’m using fresh spinach, I wash and chop it finely; if I’m using frozen, I make sure it’s thawed and all the water is squeezed out.
I bring a large pot of salted water to a boil, cook the jumbo shells until al dente, then drain and set them aside.
In a skillet, I heat olive oil over medium heat and sauté the garlic until fragrant. I add the spinach and cook until wilted or warmed through. I season it with salt and pepper.
In a bowl, I combine ricotta, mozzarella, Parmesan, egg, nutmeg (if using), and the spinach mixture, stirring until smooth and well blended.
I spread a layer of marinara sauce on the bottom of a baking dish, then fill each pasta shell with the cheese and spinach mixture. I place the stuffed shells seam-side up in the dish.
I pour the remaining marinara sauce over the shells and sprinkle more mozzarella on top.
I cover the dish with foil and bake for 25 minutes. Then, I remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
I garnish with fresh basil or parsley before serving.

Servings and timing

This recipe makes 4 servings. It takes about 20 minutes to prepare and 35 minutes to bake, for a total of 55 minutes.

Variations

Sometimes I add chopped sun-dried tomatoes or roasted red peppers to the filling for extra flavor. For a heartier version, I mix in a bit of cooked Italian sausage or ground turkey. If I want to make it spicier, I sprinkle in some crushed red pepper flakes. I also enjoy swapping marinara for a creamy Alfredo sauce for a richer twist.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F (175°C) until heated through. The stuffed shells also freeze well—either baked or unbaked. When I bake them from frozen, I cover them and add a little extra sauce to keep them moist.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I often use frozen spinach for convenience; I just make sure it’s thawed and well-drained to avoid excess moisture.

Can I make this dish ahead of time?

Absolutely. I assemble it ahead, cover tightly, and refrigerate until ready to bake.

What’s the best cheese combination?

I love the trio of ricotta, mozzarella, and Parmesan, but provolone or fontina add extra richness.

Can I add meat to this recipe?

Yes, I sometimes add cooked sausage, chicken, or ground turkey to make it more filling.

How do I keep the shells from sticking together?

I rinse the cooked shells with cool water and toss them lightly with a bit of olive oil before stuffing.

Conclusion

These easy spinach and ricotta stuffed shells are a classic, comforting dish that never disappoints. I love how the creamy cheese filling pairs with the tangy marinara and tender pasta, making every bite perfectly balanced. Whether I’m cooking for my family or sharing with friends, this dish always brings warmth, flavor, and a little taste of Italy to the table.