Healthy Spinach Ricotta Stuffed Shells | Easy Baked Pasta Recipe

Easy Spinach and Ricotta Stuffed Shells are the perfect mix of comfort and nutrition. Big pasta shells are filled with a creamy blend of ricotta cheese, spinach, and herbs, then baked in marinara sauce until bubbly and golden. It’s a dish that feels indulgent, yet sneaks in plenty of greens for balance.

Unlike lasagna, stuffed shells are easier to prepare and portion, making them a go-to for weeknight dinners or family gatherings. The cheesy filling satisfies both kids and adults, while the spinach adds freshness and a healthy boost. This combination makes it a crowd-pleaser you’ll come back to again and again.

Whether you’re feeding a family, meal-prepping for the week, or looking for a meatless dinner option, this recipe delivers. It’s versatile, freezer-friendly, and pairs perfectly with garlic bread or a crisp salad. By the end of this guide, you’ll know exactly how to make, store, and customize these stuffed shells so they can become a staple in your kitchen.

Why You’ll Love This Spinach and Ricotta Stuffed Shells

1. Flavor-packed – Creamy ricotta, melty mozzarella, and savory Parmesan blended with spinach and garlic for rich, satisfying bites.
2. Nutritious comfort – You’ll enjoy classic cheesy pasta with the bonus of veggies, protein, and calcium.
3. Family-approved – Even picky eaters love it, and it’s an easy way to sneak more greens into dinner.
4. Customizable – Add mushrooms, zucchini, or even chicken for variety. Switch sauces to suit your taste.
5. Meal-prep friendly – Assemble ahead, freeze, and bake when needed.
6. Beautiful presentation – A bubbling casserole dish that looks impressive but is simple to make.

This recipe blends comfort food with smart nutrition, making it a winning dinner option any night of the week.

What You’ll Need

• Jumbo pasta shells – 20–25, cooked al dente
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups shredded (save some for topping)
• Parmesan cheese – ½ cup grated
• Spinach – 5–6 cups fresh (or 10 oz frozen, drained)
• Egg – 1 large
• Garlic – 2 cloves, minced
• Italian seasoning – 1 tsp
• Salt & pepper – To taste
• Marinara sauce – 3 cups
• Olive oil – For greasing

Optional: basil, red pepper flakes, mushrooms, or zucchini.

How to Make Spinach and Ricotta Stuffed Shells

1. Cook pasta – Boil shells until al dente, drain, and cool slightly.
2. Mix filling – Stir together ricotta, 1 ½ cups mozzarella, Parmesan, spinach, egg, garlic, seasoning, salt, and pepper.
3. Stuff shells – Fill each with 2–3 tbsp of the mixture.
4. Assemble – Spread 1 ½ cups marinara in a greased dish, arrange shells, top with remaining sauce and cheese.
5. Bake – Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake 10 minutes more.
6. Serve – Garnish with basil, pair with salad or garlic bread.

You Must Know

• Don’t overcook shells – They should be al dente; too soft and they’ll tear when stuffing.
• Drain spinach well – Excess water makes the filling runny. Squeeze frozen spinach or press fresh sautéed spinach dry.
• Use quality sauce – A rich marinara makes all the difference. Homemade or a trusted store brand both work.
• Grease your dish – A light layer of olive oil prevents sticking and makes cleanup easier.
• Cover when baking – Foil keeps the shells moist. Uncover at the end for that golden cheesy finish.

Perfecting the Cooking Process

• Even filling – Use a spoon or piping bag to stuff shells neatly and prevent overflow.
• Layer smart – Start with sauce on the bottom so shells don’t dry out.
• Bake until bubbly – Look for melted, lightly browned cheese on top before pulling from the oven.
• Rest before serving – Let the dish sit 5 minutes after baking so the filling sets and serving is easier.
• Double batch tip – Make one tray for now and freeze another for busy nights.

Add Your Touch Spinach and Ricotta Stuffed Shells

• Extra veggies – Mix in sautéed mushrooms, zucchini, or bell peppers for more flavor.
• Protein boost – Stir in cooked chicken, turkey, or plant-based crumbles.
• Cheese swap – Try cottage cheese instead of ricotta, or add a bit of fontina for richness.
• Sauce twist – Swap marinara for a tomato-basil blend, roasted red pepper sauce, or even a light Alfredo.
• Herb finish – Sprinkle fresh basil, parsley, or oregano before serving for brightness.

Storing & Reheating

Veggie-packed recipes here

• Refrigerate – Store leftovers in an airtight container up to 4 days.
• Freeze – Assemble shells, cover tightly, and freeze up to 2 months. Bake straight from frozen, adding 15–20 minutes to cook time.
• Reheat – Warm in a 350°F oven for 15–20 minutes, or microwave individual portions until hot.
• Best results – Add a splash of marinara when reheating to keep the shells moist and flavorful.

Chef’s Helpful Tips for Spinach and Ricotta Stuffed Shells

Family favorites to explore

• Cook extra shells – A few may break during boiling, so prepare more than needed.
• Use a piping bag – Makes stuffing quicker and cleaner than using a spoon.
• Season generously – Taste the filling before stuffing; ricotta can be mild.
• Cheese balance – Mix mozzarella for melt, Parmesan for saltiness, and ricotta for creaminess.
• Bake covered first – Keeps shells soft, then uncover for a golden, bubbly top.

FAQ for Spinach and Ricotta Stuffed Shells

Can I make this ahead of time?
Yes, assemble the dish up to 24 hours in advance, refrigerate, and bake when ready.

Try these comforting classics

Can I freeze stuffed shells?
Absolutely! Freeze before baking for best results. Just bake straight from frozen.

Can I use fresh spinach instead of frozen?
Yes—just sauté until wilted and drain well to avoid excess moisture.

What can I serve with it?
A fresh green salad, garlic bread, or roasted vegetables pair perfectly.

Is this kid-friendly?
Yes! The cheesy filling makes it a hit, and the spinach blends right in.

Conclusion

Spinach and Ricotta Stuffed Shells are the perfect balance of comfort and nutrition. With a creamy, cheesy filling tucked inside tender pasta and baked in marinara, this dish feels indulgent yet packs in healthy spinach. It’s simple enough for a weeknight but elegant enough for guests.

The best part? It’s flexible—make it vegetarian, add protein, freeze for later, or switch up the sauce. No matter how you serve it, these shells are guaranteed to satisfy both kids and adults. Pair them with salad or garlic bread, and you’ve got a wholesome, hearty dinner that always impresses.

This recipe is proof that healthy and delicious can go hand in hand. Once you try it, it might just become your new go-to pasta dish.