Name: Ricotta and Spinach Pasta Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 19–20 jumbo pasta shells; 4 cups fresh spinach; 1 teaspoon olive oil; 3 cups marinara sauce; 2 cloves garlic, minced or pressed; 15 ounces whole milk ricotta cheese; 3 cups shredded mozzarella cheese, divided; ¼ cup Parmesan cheese, shredded or grated; 1 ½ teaspoons Italian seasoning; 1 large egg; ¼ teaspoon salt; ¼ teaspoon black pepper; Chopped parsley (optional), for garnish

Why You’ll Love This Recipe

I love how this recipe combines simple, wholesome ingredients into something that feels special. The ricotta and mozzarella create a creamy, melty filling, while the spinach adds freshness and balance. It’s hearty but not heavy, and it’s perfect for a cozy weeknight dinner or a comforting weekend meal. Plus, it’s easy to prepare ahead of time and bake when needed.

Ingredients

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

19–20 jumbo pasta shells
4 cups fresh spinach
1 teaspoon olive oil
3 cups marinara sauce
2 cloves garlic, minced or pressed
15 ounces whole milk ricotta cheese
3 cups shredded mozzarella cheese (divided)
¼ cup Parmesan cheese, shredded or grated
1½ teaspoons Italian seasoning
1 large egg
¼ teaspoon salt
¼ teaspoon black pepper
Chopped parsley, for garnish (optional)

Directions

I preheat the oven to 375°F (190°C) and lightly coat a 9×13-inch baking dish with cooking spray.
I cook the jumbo shells in salted boiling water until al dente, about 11 minutes. I drain and toss them lightly with olive oil to keep them from sticking.
In a skillet, I heat olive oil over medium heat, add the garlic, and cook for about 1 minute until fragrant. I add the spinach and sauté until wilted, about 3 minutes, then drain any excess liquid and chop it finely.
I pour marinara sauce into the bottom of the prepared baking dish.
In a large bowl, I combine the chopped spinach, ricotta, 2 cups of mozzarella, Parmesan, Italian seasoning, egg, salt, and pepper. I mix until smooth and well blended.
I fill each cooked shell with about 2 heaping tablespoons of the mixture and place them in the baking dish seam-side up.
I sprinkle the remaining mozzarella cheese on top for a melty, golden finish.
I cover the dish with foil and bake for 20 minutes. Then I uncover and bake for an additional 5 minutes until the cheese is bubbly and slightly browned.
I garnish with chopped parsley before serving.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prepare and 30 minutes to cook, for a total of 45 minutes.

Variations

I sometimes mix chopped artichokes into the filling for extra texture or swap marinara sauce for a creamy Alfredo sauce when I’m in the mood for something richer. For a little heat, I sprinkle in red pepper flakes or add a dash of cayenne. I also enjoy using part-skim ricotta for a lighter version or mixing in a bit of cream cheese for an even creamier filling.

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 hot. The shells can also be frozen—either baked or unbaked—for up to 2 months. When reheating from frozen, I bake them covered until fully warmed through.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I often use frozen spinach when I’m short on time. I make sure to thaw it completely and squeeze out all the excess moisture before mixing it in.

Can I make this recipe ahead of time?

Absolutely. I assemble the dish earlier in the day, cover it tightly, and refrigerate until ready to bake.

What’s the best cheese mix for the filling?

I love the combination of ricotta, mozzarella, and Parmesan, but provolone or fontina work beautifully too.

Can I add meat to the filling?

Yes, I sometimes add cooked Italian sausage or ground turkey for a heartier version.

How can I prevent the shells from tearing while stuffing?

I let the shells cool slightly after cooking and use a small spoon to fill them gently—it makes the process easier and neater.

Conclusion

Ricotta and spinach pasta shells are the perfect blend of creamy, cheesy, and savory flavors wrapped in tender pasta. I love how simple and satisfying they are to make, and they always turn out beautifully baked with that irresistible melted cheese topping. Whether I’m making them for my family or serving guests, this dish never fails to bring comfort and a touch of Italian warmth to the table.

Ricotta and Spinach Pasta Shells