Name: Stuffed Shells Recipe (Spinach and Cheese)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 30 jumbo pasta shells (cooked according to package directions); 15 oz fresh spinach (steamed just until wilted, squeezed dry and chopped); 15 oz ricotta cheese; 1 large egg; 3 Tbsp fresh basil (chopped); 1 tsp fresh oregano or thyme (chopped); 1 clove garlic (finely minced); 3 cups mozzarella cheese (finely shredded, divided (about 12 oz total)); 1 cup parmesan cheese (finely shredded (about 3.5 oz)); salt and freshly ground black pepper (to taste); 3 cups marinara sauce (homemade or store-bought); red pepper flakes (optional, to taste)

Jump to Recipe

There’s something deeply comforting about a tray of baked pasta filled with creamy cheese and bright greens. This Stuffed Shells Recipe (Spinach and Cheese) is an easy weeknight winner or a bake-worthy centerpiece for gatherings. Jumbo pasta shells cradle a ricotta-spinach filling, topped with bubbling mozzarella and Parmesan, and finished with a simple marinara sauce. The flavors are classic and unfussy, leaning on fresh herbs and garlic to make every bite sing.

Why You’ll Love This Stuffed Shells Recipe (Spinach and Cheese)

This recipe balances creamy ricotta with tender steamed spinach for a filling that’s both hearty and fresh. It’s approachable: you use 30 jumbo shells cooked exactly as the pasta package directs, combine a handful of fresh ingredients, and assemble in layers before a short bake. The result is an impressive-looking dish that’s deceptively simple to prepare.

Ingredients

30 jumbo pasta shells, cooked according to directions listed on package
15 oz fresh spinach, steamed just until wilted, squeezed dry with paper towels and chopped*
15 oz ricotta cheese
1 large egg
3 Tbsp chopped fresh basil
1 tsp chopped fresh oregano or thyme
1 clove garlic, finely minced
3 cups (12 oz) mozzarella cheese, finely shredded, divided
1 cup (3.5 oz) Parmesan cheese, finely shredded
Salt and freshly ground black pepper, to taste
3 cups marinara sauce, homemade or store-bought
Red pepper flakes, optional

*Note: Be sure to squeeze all excess water from the steamed spinach so the filling isn’t watery.

Make-Ahead Tips

If you’re prepping this Stuffed Shells Recipe (Spinach and Cheese) ahead of time, assemble the filled shells and cover the baking dish tightly with foil. Keep chilled for up to 24 hours before baking. For freezing, assemble in a freezer-safe container, cover snugly, and freeze for up to 3 months. Bake straight from frozen, adding about 20–30 minutes to the covered bake time and removing the foil to finish browning.

Equipment

Large pot for boiling pasta
Colander
Steamer or second pot for spinach
Large mixing bowl
1 to 2 baking dishes (9×13-inch works well)
Spatula or large spoon
Measuring cups and spoons

Flavor Notes and Variations

For a richer filling, add a few tablespoons of cream cheese to the ricotta mixture.
Swap fresh basil for chopped parsley if you prefer a milder herb profile.
To make it more peppery, sprinkle red pepper flakes over the top before baking.
Add sautéed mushrooms or diced roasted red peppers into the filling for extra texture and flavor.

Step-by-Step Directions

The directions below have been rewritten into clear, step-by-step instructions while keeping the same ingredient amounts and order. Follow them closely to assemble and bake this Stuffed Shells Recipe (Spinach and Cheese).

Preheat the oven to 375°F (190°C). Lightly oil or spray a 9×13-inch baking dish (or two smaller dishes) and set aside.
Cook the 30 jumbo pasta shells according to the package directions. Drain the shells in a colander and rinse briefly with cold water so they are easy to handle. Arrange the shells on a clean towel or baking sheet to keep them from sticking.
While the pasta is cooking, prepare the spinach. Steam 15 oz fresh spinach just until wilted — this should take only a few minutes. Transfer the spinach to a clean kitchen towel or several layers of paper towels, squeeze firmly to remove as much moisture as possible, then chop the spinach finely. Properly drained and chopped spinach prevents a watery filling.
In a large mixing bowl, combine the 15 oz ricotta cheese, 1 large egg, the chopped 15 oz spinach, 3 Tbsp chopped fresh basil, 1 tsp chopped fresh oregano or thyme, and 1 clove finely minced garlic. Stir until evenly mixed.
Add 2 cups of the 3 cups (12 oz) finely shredded mozzarella and all of the 1 cup (3.5 oz) finely shredded Parmesan cheese to the ricotta mixture. Season the filling with salt and freshly ground black pepper to taste. Fold everything together gently until the cheeses and herbs are evenly distributed.
Spread about 1 cup of the 3 cups marinara sauce across the bottom of the prepared baking dish in a thin, even layer. This prevents the shells from sticking and builds flavor from the bottom up.
Working one shell at a time, spoon the cheese and spinach filling into each cooked jumbo shell. Aim for a heaping tablespoon or so of filling per shell so each one is nicely stuffed but not overfull. Place the filled shells seam-side up in the prepared baking dish, arranging them in a single layer. If you have two smaller dishes, distribute the shells evenly between them.
Once all 30 shells are filled and arranged, pour the remaining marinara sauce evenly over the top, covering the shells as much as possible. The sauce keeps the pasta moist during baking and adds flavor.
Sprinkle the remaining 1 cup of the 3 cups (12 oz) mozzarella cheese evenly over the sauced, filled shells. If desired, finish with a light dusting of additional Parmesan or a pinch of red pepper flakes for heat.
Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes. The foil traps steam to heat the filling through without drying the top.
After 25 minutes, remove the foil and continue baking for an additional 10–15 minutes, or until the cheese on top is melted and lightly golden and the sauce is bubbling at the edges. Keep an eye on the top so it doesn’t overbrown.
Once baked, remove the dish from the oven and let the stuffed shells rest for 5–10 minutes before serving. This short rest helps the filling set and makes serving neater.
Garnish with extra chopped fresh basil and a sprinkle of freshly ground black pepper. Serve warm with a crisp green salad, garlic bread, or roasted vegetables for a complete meal.

Serving Size and Storage

This Stuffed Shells Recipe (Spinach and Cheese) yields approximately 6–8 servings, depending on portion size. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1–2 minutes, or warm a covered baking dish in a 350°F (175°C) oven until heated through. For frozen leftovers, reheat directly from frozen in a covered dish at 350°F (175°C) until warmed through, adding about 20–30 minutes.

Common Troubleshooting

If your filling becomes watery, you likely didn’t squeeze enough moisture from the spinach. Always press the steamed spinach between towels to remove excess liquid.
If shells split when stuffing, they may have been overcooked. For best results, cook the shells to al dente following the package directions exactly and cool quickly to stop cooking.
To prevent the pasta from sticking before stuffing, arrange shells in a single layer on a lightly oiled sheet or towel and work steadily so they don’t dry out.

Notes on Ingredients

Use quality cheeses for the best texture and flavor. Freshly shredding mozzarella and Parmesan provides a smoother melt and fresher taste than pre-shredded cheeses, which can contain anti-caking agents. The marinara can be store-bought for convenience or homemade if you prefer a more customized sauce. Fresh herbs—basil and oregano or thyme—lift the filling and keep the dish bright.

Final Thoughts

This Stuffed Shells Recipe (Spinach and Cheese) hits the sweet spot between cozy comfort food and bright, fresh ingredients. It’s easy to scale, friendly to make-ahead plans, and always a crowd-pleaser. Whether you’re feeding family on a weeknight or bringing a dish to share, these stuffed shells deliver creamy, herby, and satisfying bites that feel special without being fussy.

Happy baking—may your cheese be melty and your shells perfectly filled.

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Stuffed Shells Recipe (Spinach and Cheese)

Creamy ricotta and spinach stuffed jumbo shells baked in marinara make a comforting, family-friendly casserole.

Prep Time25

Cook Time30

Total Time55

Servings: 10 servings

Ingredients

30 jumbo pasta shells cooked according to package directions
15 oz fresh spinach steamed just until wilted, squeezed dry and chopped
15 oz ricotta cheese
1 large egg
3 Tbsp fresh basil chopped
1 tsp fresh oregano or thyme chopped
1 clove garlic finely minced
3 cups mozzarella cheese finely shredded, divided (about 12 oz total)
1 cup parmesan cheese finely shredded (about 3.5 oz)
salt and freshly ground black pepper to taste
3 cups marinara sauce homemade or store-bought
red pepper flakes optional, to taste

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 13x9-inch baking dish and set aside.
Cook the jumbo pasta shells according to package directions until al dente; drain and set aside to cool so they can be filled.
Steam the fresh spinach just until wilted, then squeeze out excess moisture using paper towels and chop finely.
In a large mixing bowl, combine the ricotta and egg until smooth. Stir in the chopped basil, oregano or thyme, minced garlic, 2 cups of the shredded mozzarella, and the shredded Parmesan.
Fold the chopped, drained spinach into the cheese mixture. Season with salt and freshly ground black pepper to taste.
Spread about 1/3 cup of marinara sauce in an even layer on the bottom of the prepared baking dish.
Spoon roughly 2 tablespoons of the cheese and spinach mixture into each cooked shell, then arrange the stuffed shells in the baking dish with the open side up.
If using, stir red pepper flakes into the remaining marinara to taste. Pour the remaining marinara evenly over the shells, then sprinkle the top with the remaining 1 cup mozzarella.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes, until heated through and the cheese is melted. Remove foil for the last 5 minutes if you prefer a browned top.
Let the casserole rest a few minutes before serving warm.