Spinach & Cheese Stuffed Shells – Comforting, Creamy, and Weeknight-Friendly
These stuffed shells are pure comfort food without being fussy. Tender pasta shells hold a creamy mixture of ricotta, spinach, and melty cheese, all tucked into a bright tomato sauce. It’s the kind of dish that feels special enough for company but simple enough for a Wednesday night.
Everything bakes together in one pan, smells amazing, and reheats like a dream. If you love classic Italian-American flavors, this one checks every box.
Spinach & Cheese Stuffed Shells - Comforting, Creamy, and Weeknight-Friendly
Ingredients
Method
- Boil the shells. Bring a large pot of salted water to a boil.Cook jumbo shells until just shy of al dente (usually 1–2 minutes less than package instructions). Drain and rinse under cool water to stop cooking. Lay on a lightly oiled sheet to prevent sticking.
- Prep the spinach. If using frozen spinach, thaw completely and squeeze out as much water as possible.If using fresh, sauté in a little olive oil until wilted, then squeeze dry and chop. Excess moisture can make the filling runny, so really wring it out.
- Make the filling. In a bowl, mix ricotta, 1 1/2 cups mozzarella, Parmesan, egg, spinach, garlic, Italian seasoning, and red pepper flakes if using. Season with salt and pepper.The mixture should be thick and scoopable.
- Warm the sauce. In a baking dish (9x13 inches works well), spread about 1 1/2 cups marinara sauce to coat the bottom. This prevents sticking and keeps the shells moist.
- Stuff the shells. Use a spoon or a piping bag to fill each shell with the ricotta mixture. Nestle the stuffed shells into the sauce, open side up, snugly but not squished.
- Top and bake. Spoon another 1 1/2 to 2 cups marinara over the shells (leave some pasta peeking through).Sprinkle the remaining mozzarella on top. Cover with foil, tented so it doesn’t stick to the cheese.
- Bake. Bake at 375°F (190°C) for 20 minutes covered, then uncover and bake 10–15 minutes more, until the cheese is bubbly and lightly golden.
- Rest and serve. Let the dish rest for 5–10 minutes. Garnish with chopped basil or parsley.Taste and finish with a little extra Parmesan and black pepper if you like.
Why This Recipe Works
Stuffed shells shine because they balance texture and flavor in every bite. The pasta gives structure, the ricotta stays creamy, and the spinach adds just enough freshness to keep it from feeling heavy.
Baking the shells in tomato sauce infuses them with flavor and keeps them from drying out. A layer of mozzarella on top gives that golden, bubbly finish we all love. With a few smart steps, you get a dish that’s cozy, reliable, and crowd-pleasing.
What You’ll Need
- Jumbo pasta shells (about 20–24 shells)
- Ricotta cheese (15–16 ounces, whole milk preferred)
- Shredded mozzarella (2 cups, divided)
- Grated Parmesan or Pecorino Romano (1/2 cup)
- Spinach (10 ounces frozen, thawed and well-drained, or 6–8 ounces fresh, sautéed and squeezed dry)
- Egg (1 large)
- Marinara sauce (3 to 4 cups, store-bought or homemade)
- Garlic (2 cloves, minced)
- Italian seasoning (1 teaspoon) or a mix of dried basil and oregano
- Red pepper flakes (optional, a pinch for heat)
- Olive oil (1 tablespoon)
- Salt and black pepper (to taste)
- Fresh basil or parsley (optional, for garnish)
Instructions
- Boil the shells. Bring a large pot of salted water to a boil.Cook jumbo shells until just shy of al dente (usually 1–2 minutes less than package instructions). Drain and rinse under cool water to stop cooking. Lay on a lightly oiled sheet to prevent sticking.
- Prep the spinach. If using frozen spinach, thaw completely and squeeze out as much water as possible.If using fresh, sauté in a little olive oil until wilted, then squeeze dry and chop. Excess moisture can make the filling runny, so really wring it out.
- Make the filling. In a bowl, mix ricotta, 1 1/2 cups mozzarella, Parmesan, egg, spinach, garlic, Italian seasoning, and red pepper flakes if using. Season with salt and pepper.The mixture should be thick and scoopable.
- Warm the sauce. In a baking dish (9×13 inches works well), spread about 1 1/2 cups marinara sauce to coat the bottom. This prevents sticking and keeps the shells moist.
- Stuff the shells. Use a spoon or a piping bag to fill each shell with the ricotta mixture. Nestle the stuffed shells into the sauce, open side up, snugly but not squished.
- Top and bake. Spoon another 1 1/2 to 2 cups marinara over the shells (leave some pasta peeking through).Sprinkle the remaining mozzarella on top. Cover with foil, tented so it doesn’t stick to the cheese.
- Bake. Bake at 375°F (190°C) for 20 minutes covered, then uncover and bake 10–15 minutes more, until the cheese is bubbly and lightly golden.
- Rest and serve. Let the dish rest for 5–10 minutes. Garnish with chopped basil or parsley.Taste and finish with a little extra Parmesan and black pepper if you like.
Keeping It Fresh
Stuffed shells keep well, which makes them great for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven at 325°F with a splash of extra sauce, or in the microwave in short bursts to keep the filling creamy.
You can also freeze the shells, baked or unbaked. For best results, freeze in a single layer until solid, then transfer to a container. Bake from frozen, covered, at 350°F until heated through, adding extra sauce if needed.
Health Benefits
- Protein and calcium: Ricotta, mozzarella, and Parmesan offer a solid dose of protein and calcium for bone health and satiety.
- Greens in every bite: Spinach brings iron, folate, vitamin K, and antioxidants.It’s an easy way to pack in more vegetables.
- Customizable balance: Use part-skim ricotta and reduced-fat mozzarella for a lighter version without losing the creamy texture.
- Tomato goodness: Marinara sauce is rich in lycopene, a powerful antioxidant, especially when cooked.
Common Mistakes to Avoid
- Overcooking the shells: They’ll tear when you stuff them and turn mushy after baking. Keep them slightly underdone.
- Watery spinach: Excess moisture thins the filling and makes the sauce soupy. Squeeze spinach thoroughly.
- Too little sauce: Dry edges and tough pasta happen when the pan is under-sauced.Make sure the bottom is coated and the shells have sauce spooned over them.
- Skipping the rest time: Letting the dish sit briefly after baking helps the filling set and makes serving cleaner.
- Unseasoned filling: Ricotta is mild. Taste and adjust salt, pepper, and herbs so the filling pops.
Variations You Can Try
- Meaty upgrade: Stir in browned Italian sausage or finely chopped cooked chicken to the filling, or layer meat sauce in the pan.
- Extra veg: Add chopped sautéed mushrooms, zucchini, or roasted red peppers to the filling for more texture and flavor.
- Herb-forward: Fold in fresh basil, parsley, or a touch of lemon zest for brightness.
- Spicy version: Use arrabbiata sauce and add more red pepper flakes for heat.
- Cheese swap: Mix in shredded provolone or fontina for a different melt and flavor. A little goat cheese adds tang.
- Gluten-free: Use gluten-free jumbo shells and check that your sauce is gluten-free.
- Make-ahead: Assemble a day ahead, cover tightly, and refrigerate.Add 5–10 minutes to the baking time.
FAQ
Can I make this without eggs?
Yes. The egg helps bind the filling, but you can skip it. To keep the mixture cohesive, add an extra tablespoon of Parmesan or a tablespoon of cornstarch, and be sure your spinach is very dry.
What’s the best ricotta to use?
Whole milk ricotta gives the creamiest texture and richest flavor.
If your ricotta is very wet, drain it in a fine-mesh sieve or cheesecloth for 20–30 minutes so the filling isn’t loose.
How do I prevent shells from sticking after cooking?
Rinse the cooked shells under cool water and toss them with a drizzle of olive oil. Arrange them on a sheet pan in a single layer while you prep the filling.
Can I use fresh spinach instead of frozen?
Absolutely. Sauté 6–8 ounces of fresh spinach until wilted, then cool and squeeze dry.
Chop before mixing into the filling.
What should I serve with stuffed shells?
Garlic bread and a simple green salad are classic. Roasted broccoli or a crisp Caesar also pair well and bring balance to the richness of the dish.
How do I reheat without drying the pasta?
Cover the dish and reheat at a lower temperature, 325°F, with a spoonful of sauce added. For microwave reheating, cover and heat in short bursts, stirring the sauce around the edges.
Can I assemble and freeze for later?
Yes.
Assemble the shells in a freezer-safe dish, cover tightly, and freeze up to 3 months. Bake from frozen, covered, at 350°F until hot, 45–60 minutes, then uncover to brown.
Final Thoughts
Spinach & Cheese Stuffed Shells deliver comfort, flavor, and flexibility with minimal effort. A few simple steps and a handful of ingredients turn into a dish that feels homey and generous.
Keep it classic, or tweak the filling and sauce to match your mood. Either way, you’ll get a bubbling pan of cheesy goodness that makes dinner feel easy and satisfying.
