Baked Spinach Ricotta Stuffed Shells

Why You’ll Love This Recipe

• Classic comfort: creamy ricotta and spinach tucked into tender shells, baked in bubbling marinara.
• Make-ahead friendly: assemble earlier in the day (or freeze) and bake when you’re ready.
• Balanced and satisfying: a generous dose of greens with plenty of cheesy pull.
• Party-perfect presentation: neat portions, golden top, and fragrant basil finish.

Grocery List

• Produce: Baby spinach (10 oz), garlic (3 cloves), lemon (1), fresh basil
• Dairy: Ricotta (15 oz), mozzarella (8 oz block or pre-shredded), Parmesan
• Pantry: Jumbo pasta shells, marinara sauce (3 cups), olive oil, kosher salt, black pepper, red pepper flakes, ground nutmeg

Full Ingredients

Pasta & Sauce

• 24 jumbo pasta shells (boil a few extra in case some tear)
• 1 tbsp kosher salt (for pasta water)
• 3 cups marinara sauce (homemade or good-quality jarred)

Ricotta–Spinach Filling

• 10 oz fresh baby spinach (about 10 packed cups)
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 15 oz ricotta cheese (part-skim or whole milk)
• 1 large egg
• 1/2 cup finely grated Parmesan
• 1/2 tsp lemon zest (optional, but brightens the filling)
• 1/8 tsp ground nutmeg
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Topping & Finish

• 2 cups shredded mozzarella (8 oz)
• 1/4 cup finely grated Parmesan
• 1 tbsp olive oil, for drizzling
• 1/4 tsp red pepper flakes (optional)
• Fresh basil leaves, thinly sliced, for garnish

Step-by-Step Instructions

Step 1: Preheat and prepare your baking dish

Preheat the oven to 375°F (190°C) with a rack in the center. Spread 1 1/2 cups of marinara sauce over the bottom of a 9×13-inch (3-quart) baking dish. This prevents sticking and keeps the shells moist as they bake.

Step 2: Boil the shells just shy of al dente

Bring a large pot of water to a rolling boil and add 1 tbsp kosher salt. Add the jumbo shells and cook until very al dente—about 2 minutes less than package directions (typically around 9 minutes). Drain and spread the shells on a parchment-lined sheet to cool slightly so they’re easier to fill.

Step 3: Wilt and drain the spinach

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the spinach, a big handful at a time, and cook until just wilted, 2–3 minutes. Transfer to a colander and press out as much liquid as possible; when cool enough, squeeze again with clean hands. Chop the spinach finely.

Step 4: Mix the ricotta filling

In a medium bowl, combine ricotta, egg, 1/2 cup Parmesan, chopped spinach, lemon zest, nutmeg, kosher salt, and black pepper. Stir until evenly combined and creamy. Taste and adjust seasoning; the mixture should be well-seasoned and flavorful.

Step 5: Fill the shells and arrange

Using a spoon or piping bag (a zip-top bag with a corner snipped works well), fill each shell generously with the ricotta mixture. Nestle the stuffed shells into the sauced baking dish, fitting them snugly in a single layer. Spoon the remaining 1 1/2 cups marinara over the shells, leaving some of the filling peeking out.

Step 6: Add cheese and bake covered

Sprinkle the mozzarella evenly over the top, then add the remaining 1/4 cup Parmesan. Sprinkle red pepper flakes if using and drizzle with 1 tbsp olive oil for extra browning. Cover tightly with foil (tent slightly so it doesn’t stick to the cheese) and bake for 25 minutes.

Step 7: Uncover, brown, and finish

Remove the foil and continue baking for 10–15 minutes, until the cheese is melted, browned in spots, and the sauce is bubbling around the edges. Let rest for 10 minutes to set for cleaner servings. Garnish with basil and serve hot. For extra certainty, the center should register 165°F (74°C) on an instant-read thermometer.

Pro Tips

• Undercook the shells slightly so they hold their shape and finish cooking in the oven.
• Squeeze the spinach very dry—excess moisture thins the filling and can make the dish watery.
• Use whole-milk, low-moisture mozzarella for the best melt and golden browning.
• Pipe the filling: load the ricotta mixture into a zip-top bag, snip a large corner, and pipe for quick, tidy stuffing.
• Rest before serving—10 minutes helps the cheese set and keeps portions neat.

Variations

• Meaty Marinara: Brown 8 oz Italian sausage or ground beef and stir it into the marinara for a heartier bake.
• Herby Pesto Swirl: Dollop 2–3 tbsp basil pesto over the top before baking for a fragrant twist.
• Spinach–Artichoke: Fold 1 cup chopped, well-drained marinated artichokes into the ricotta filling.

Storage & Make-Ahead

Assemble up to 24 hours ahead: cover and refrigerate, then bake covered for 30 minutes and uncovered 10–15 minutes (add 5 extra covered minutes to account for the chill). Leftovers keep 4 days in an airtight container; reheat covered at 350°F (177°C) for 20–25 minutes or microwave until hot. Freeze unbaked: wrap tightly and freeze up to 2 months; bake from frozen at 350°F (177°C) covered for 45–55 minutes, then uncover and bake 10–15 minutes more until bubbling and browned.

Nutrition (per serving)

Approx. 620 calories; 26 g fat; 56 g carbohydrates; 33 g protein; 6 g fiber; 980 mg sodium. Values are estimates and will vary with brands and portion sizes.