Homemade Ricotta Spinach Stuffed Shells
Learn how to make homemade stuffed shells with ricotta cheese and spinach with a step-by-step guide, using ingredients that are easy to find!
This Recipe is written by Lea | Published on January 9, 2025
Stuffed shells are one of those meals that always feel special, even though they’re so simple to make. The creamy ricotta and spinach filling paired with a rich marinara sauce is just pure comfort on a plate. It’s a recipe my family loves, and it’s one I make again and again.
For the sauce, I always use my homemade marinara. It’s so easy to make and tastes way better than anything from the store. I use this sauce in both pasta dishes and homemade pizzas.
What you need to make Ricotta Spinach Stuffed Shells:
24 Jumbo Shells
Ricotta
Baby Spinach
Parmesan Cheese
Mozzarella Cheese
Egg
Salt & Pepper
Measurements are posted in the recipe card below the instructions.
Steps to Make Stuffed Shells
Heat a large pan over medium heat and add a tiny drizzle of olive oil. Toss in the fresh spinach and stir it occasionally until it wilts completely, which usually takes about 3–4 minutes. Once done, let it cool slightly, then press out any excess liquid using a clean kitchen towel or paper towels. Then roughly chop the cooked spinach.
If you’re using frozen spinach, make sure to thaw it COMPLETELY before using. For this recipe, you’ll need about 200–250g of thawed spinach.
In a large bowl, combine the ricotta, grated Parmesan, half of the shredded mozzarella, a pinch of salt, a dash of pepper, egg, and the cooked (or thawed) spinach.
Mix everything together.
Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling, add the pasta shells and cook them until they’re al dente, which means they should be tender but still have a slight firmness when you bite into them.
Drain the shells and let them cool slightly before handling.
In a 9x12-inch oven dish, spread 2 cups of homemade marinara sauce evenly across the bottom. Of course you can use store-bought marinara.
Take the cooked pasta shells and fill each one with a big spoonful of the ricotta mixture. Place the filled shells in the dish on top of the sauce, making sure they sit snugly and upright so the filling stays in place.
Cover the dish with foil and bake in a preheated oven at 375°F for 35–40 minutes.
After baking, carefully remove the foil.
Sprinkle the remaining mozzarella cheese evenly over the stuffed shells. Place the dish under the broiler for 3–4 minutes, or until the cheese is melted and bubbly with a slight golden color. Keep an eye on it so it doesn’t burn.
Once done, remove from the oven and let it cool slightly before serving.
I served my tacos with a creamy and tangy mix of Greek yogurt, a pinch of salt, lime juice, and a dash of hot sauce. It was a really good dipping sauce that complemented the tacos! I also added lime slices to the plate to squeeze over the taco before dipping it in the sauce.
Guacamole is always a winner with anything Mexican, and of course, you can never go wrong with classic sour cream!
Ricotta Spinach Jumbo Shells Recipe
Ricotta Spinach Stuffed Shells
Preparation Time: 25 minutes | Cooking Time: 40 minutes | Total Time: 65 minutes | Yields: 4 to 6 servings
Ingredients
- 24 jumbo shells
- 1 1/2 cups ricotta
- 4 cups baby spinach
- 1/4 cup grated Parmesan
- 1/2 cup mozzarella, divided
- 1 egg
- Salt and pepper to taste
- 2 cups marinara sauce
Instructions
- Cook the spinach in a pan until wilted, or thaw frozen spinach and squeeze out the water.
- Mix ricotta, Parmesan, half the mozzarella, salt, pepper, egg, and cooked spinach in a bowl.
- Boil jumbo shells in salted water until al dente. Drain and cool slightly.
- Spread marinara sauce in a 9x12-inch dish. Fill each shell with the ricotta mixture and place in the dish.
- Cover with foil and bake at 375°F for 35–40 minutes.
- Remove foil, sprinkle remaining mozzarella, and broil for 3–4 minutes until bubbly.
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