Baked Ricotta and Spinach Stuffed Pasta Shells

These Spinach Stuffed Pasta Shells are filled with ricotta, spinach, and mozzarella for a warm, cheesy comfort meal the whole family will enjoy.

Baked pasta releases an irresistible aroma while it cooks. Serve these stuffed shells with a crisp salad and crusty bread for a satisfying weeknight dinner.

Why You Must Make This Recipe

• It’s an easy, family-friendly way to add vegetables to a meal — even picky eaters often accept these because of the creamy cheese and familiar pasta texture.
• Originating from a classic box-back recipe, this version benefits from adding frozen chopped spinach for convenience and nutrition.
• This dish is a favorite meatless option that freezes well, making it ideal for meal prep and busy nights.
• If you prefer a meat-based variation, try chicken or a meat-forward marinara mixed into the sauce or filling.

Ingredient Notes

• Pantry basics — salt and freshly ground black pepper to taste.
• Jumbo pasta shells — the large shells are easiest to fill; manicotti tubes can be substituted if necessary, though you may need additional pasta to use all the filling.
• Ricotta cheese — whole-milk ricotta gives the creamiest texture.
• Mozzarella — use shredded mozzarella for melt and stretch.
• Parmesan — freshly grated Parmigiano-Reggiano adds depth; skip pre-grated canned cheese for best flavor.
• Frozen chopped spinach — one 10-ounce package, thawed and squeezed dry. Removing excess moisture is crucial so the filling stays creamy, not watery.
• Marinara — a good-quality store-bought sauce or homemade marinara works fine. About 3 cups is typical for a 9×13 dish, but slightly less is acceptable if your sauce is thick.

How to Make Spinach Stuffed Pasta Shells

Expert Tips

This is a hearty vegetarian casserole that freezes and reheats well. Follow these tips to ensure the best texture and flavor:

• Cooking the pasta: Cook shells until al dente according to package directions, drain, and cool spread on a baking sheet so they don’t stick together.
• Spinach prep: Thaw the frozen spinach and squeeze it very dry. Use a clean dish towel, a fine-mesh sieve, or a potato ricer to remove excess liquid so the filling stays thick.
• Filling consistency: Combine ricotta, shredded mozzarella, grated Parmesan, eggs, and seasonings until smooth. The eggs help bind the filling while baking.
• Saucing and baking: Spread a thin layer of marinara on the bottom of the baking dish to prevent sticking. Place filled shells in the dish, top with remaining sauce and extra Parmesan if desired. Cover while baking to prevent drying, then remove the cover for the last 10–15 minutes if you want a browned top.
• Substitutions: If ricotta isn’t available, blended cottage cheese can work as a substitute. For a meat variation, stir cooked ground beef, sausage, or shredded chicken into the sauce or filling.
• Make-ahead and freeze: Assemble the shells in a freezer-safe dish, cover, and freeze. Bake from frozen, adding extra time until heated through, or thaw overnight and bake as directed.

Frequently Asked Questions

Ingredients

• 12 ounces jumbo pasta shells
• 2 pounds whole-milk ricotta cheese
• 2 cups shredded mozzarella
• ¾ cup grated Parmesan, plus extra for sprinkling
• 3 eggs
• ¾ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 3 cups marinara sauce (jarred or homemade)

Instructions

1. Cook the pasta shells according to package directions until al dente. Drain and spread shells on a baking sheet to cool and prevent sticking.
2. Preheat the oven to 350ºF. Grease a 9×13-inch baking dish and spread a thin layer of marinara on the bottom.
3. In a large bowl, combine ricotta, mozzarella, Parmesan, eggs, oregano, salt, pepper, and the well-drained spinach. Mix until smooth and evenly combined.
4. Spoon about 2 tablespoons of filling into each shell and arrange filled shells in the prepared baking dish in a single layer.
5. Pour remaining marinara evenly over the shells and sprinkle with additional Parmesan if desired. Cover the dish with foil.
6. Bake for about 35 minutes, or until heated through and bubbly. Remove foil for the final 10–15 minutes if you want a lightly browned top.
7. Let rest a few minutes before serving. Serve hot with a salad or garlic bread.

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The Recipe:

Spinach Stuffed Pasta Shells Recipe

Prep Time
20 minutes

Cook Time
50 minutes

Total Time
1 hour 10 minutes

Yield
6 servings

Jumbo pasta shells stuffed with ricotta, mozzarella, and spinach, topped with marinara—an easy make-ahead comfort meal.

Ingredients

• 12 ounces jumbo pasta shells
• 2 pounds ricotta cheese
• 2 cups shredded mozzarella
• ¾ cup grated Parmesan, plus more for sprinkling
• 3 eggs
• ¾ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 10-ounce package frozen chopped spinach, defrosted and squeezed dry
• 3 cups marinara sauce

Instructions

1. Cook pasta according to package instructions, drain, and cool.
2. Preheat oven to 350ºF. Grease a 9 x 13 baking dish and set aside.
3. Combine cheeses, eggs, seasonings, and well-drained spinach; mix thoroughly. Spread a thin layer of sauce on the bottom of the dish.
4. Fill each shell with about 2 tablespoons of filling and arrange in the prepared dish.
5. Cover shells with remaining sauce and sprinkle with Parmesan if desired. Cover the dish with foil.
6. Bake for about 35 minutes or until hot and bubbly. Remove foil during the last 10–15 minutes if you want a golden top.

Notes

Freeze leftover marinara so you’ll have sauce ready for this recipe. Assembled shells also freeze well—bake from frozen, adding extra time until heated through.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 551Total Fat: 26gProtein: 37g