Perfectly cooked jumbo pasta shells filled with a creamy ricotta and sautéed spinach mixture. This comforting baked pasta makes an easy family meal everyone will enjoy.
The weekend is the perfect time to relax and prepare something a little special. If you have extra time, a semi-homemade dish like these ricotta and spinach stuffed pasta shells is satisfying and straightforward to make.
These stuffed shells are exactly what they sound like: large pasta shells filled with a rich ricotta and spinach filling, topped with marinara and melted mozzarella.
How to make stuffed pasta shells?
Start by prepping your ingredients: mince the garlic, cook the shells according to package directions, and prepare the spinach by sautéing it briefly or thawing and draining frozen spinach. Preheat your oven to 375°F and lightly spray a large baking dish with non-stick spray.
In a large mixing bowl, combine the ricotta, egg, minced garlic, dried basil, and thyme. Stir in the Parmesan, two cups of the shredded mozzarella, and then fold in the drained spinach. Season with salt and pepper to taste. The filling should be creamy and well combined.
Spread about 1 cup (roughly one-third) of marinara along the bottom of the prepared baking dish to create a base layer. Using a small spoon, stuff each cooked shell with the ricotta-spinach mixture and arrange the filled shells in the baking dish in a single layer.
Pour the remaining marinara evenly over the shells and finish with the remaining shredded mozzarella. Cover the dish with aluminum foil and bake for 30 minutes. Uncover and bake an additional 8–12 minutes, or until the cheese is melted and slightly golden—watch carefully so the shells do not dry out.
Once baked, let the dish rest for a few minutes before serving. These stuffed shells pair beautifully with a simple Caesar salad or warm garlic bread for a complete meal.
Enjoy these ricotta spinach stuffed pasta shells hot from the oven. They store well—cover leftovers and refrigerate for up to three days.
Looking for more pasta ideas? Try another classic baked pasta later for variety.
Recipe Tips:
- Use frozen spinach to save time—thaw completely and squeeze out excess liquid before adding to the filling.
- If you’re cautious about salt, hold off adding it until after baking; you can always season individual servings to taste.
- Want a different format? Use the filling and sauce to build an easy lasagna: layer sauce, oven-ready lasagna noodles, filling, and mozzarella, then bake until the noodles are tender.
Looking for Other Easy Pasta Recipes? Give One of These a Try:
- Rigatoni Pasta with Cottage Cheese
- Lemon Basil Pasta
- Homemade Hamburger Helper
- Spaghetti Pie
Ricotta Spinach Stuffed Pasta Shells
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Ingredients
- 12 ounces jumbo pasta shells, cooked per package directions
- 16 ounces spinach, sautéed and drained or thawed and drained
- 15 ounces ricotta cheese
- 1 large egg
- 2 garlic cloves, minced
- 1 ½ teaspoons dried basil
- ¼ teaspoon dried thyme (or 1 teaspoon fresh)
- 3 cups mozzarella cheese, shredded and divided
- 2 cups Parmesan cheese
- Salt and pepper to taste
- 24 ounces marinara sauce
Instructions
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Preheat oven to 375°F. Lightly spray a 9 x 13-inch baking dish with cooking spray. Cook the pasta shells according to package instructions and prepare the spinach.
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In a large bowl, combine ricotta, egg, garlic, basil, and thyme. Stir in 2 cups of the mozzarella and all of the Parmesan. Fold in the drained spinach and season with salt and pepper.
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Spread about 1 cup (⅓ of the marinara) on the bottom of the baking dish. Fill each cooked shell with the ricotta mixture and arrange the shells in the dish. Pour the remaining marinara over the shells and top with the remaining mozzarella.
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Cover with foil and bake for 30 minutes. If desired, remove the foil and bake an additional 8–12 minutes to brown the cheese, taking care not to dry out the shells.
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Let rest briefly, then serve hot with a side salad and garlic bread.