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Spinach and Ricotta Stuffed Shells

Spinach ricotta stuffed shells baked until bubbly, with giant shells filled with a creamy green-flecked ricotta-spinach mixture and blanketed in golden mozzarella. A classic Italian stuffed shells marinara bake with velvety filling and irresistible cheese topping.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Jumbo pasta shells
  • 22 Jumbo pasta shells, cooked al dente Use 20–24 shells.
Ricotta filling
  • 15 oz ricotta cheese
  • 2 cup fresh baby spinach, finely chopped
  • 1 cup shredded mozzarella cheese, divided
  • 0.5 cup Parmesan cheese, grated Grated; adjust to taste for salting balance.
  • 1 large egg
  • 3 clove garlic, minced
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • 0.1 salt and pepper to taste Add gradually to the filling.
Marinara bake
  • 3 cup marinara sauce
  • 0.5 cup shredded mozzarella cheese, divided Reserve for the top (use remaining 1/2 cup).
  • fresh basil for garnish Optional but recommended for finishing.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat oven to 375°F, then spread 1 cup marinara on the bottom of a 9x13 baking dish so it forms a saucy base.
Make the ricotta-spinach filling
  1. Combine ricotta, chopped spinach, 1 cup mozzarella, Parmesan, egg, garlic, Italian seasoning, nutmeg, salt, and pepper until well mixed, aiming for a cohesive creamy filling with green flecks.
Stuff and assemble
  1. Fill each cooked shell generously with the spinach ricotta mixture and arrange them in the baking dish so the filling is piled slightly above the rim.
Bake covered
  1. Pour the remaining marinara over the stuffed shells, then top with the remaining 1/2 cup mozzarella for a sealed, cheesy surface.
  2. Cover tightly with foil and bake for 30 minutes at 375°F until the sauce is bubbling around the edges.
Finish baking and serve
  1. Remove foil and bake another 10 minutes at 375°F until the cheese is golden and the marinara is actively bubbling.
  2. Garnish with fresh basil and serve once the casserole is set and hot.

Notes

Pro tip: cook shells just to al dente so they finish tender during the bake without turning mushy. Refrigerate leftovers in an airtight container up to 4 days; reheat in the oven at 350°F until hot. Freezing: yes—freeze assembled, unbaked up to 2 months (thaw overnight in the fridge, then bake covered 30 minutes and uncovered 10–15). For a lighter option, use part-skim ricotta and reduce mozzarella slightly while keeping the egg for structure.