Classic Stuffed Shells Recipe

If you’re looking for a comforting Italian meal, these Classic Stuffed Shells are perfect. Jumbo pasta shells are filled with a creamy ricotta and spinach mixture, then baked in a rich marinara sauce and topped with melted mozzarella. This dish is ideal for family dinners, meal prep, or even entertaining guests. It’s simple, delicious, and full of flavor.

Stuffed Shells Recipe Ingredients

Here’s what you’ll need to make these cheesy stuffed shells:

• 20–24 jumbo pasta shells
• 5 oz fresh spinach, chopped
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried Italian herbs
• 1 egg, lightly beaten
• 2 cups marinara sauce
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Chopped parsley, for garnish

These ingredients create a creamy, cheesy filling that pairs perfectly with the pasta shells and tangy marinara.

Flavor Variations

You can make this recipe your own by trying some of these flavor variations:

1. Cheese Lovers: Add a mix of fontina, provolone, or goat cheese to the filling for extra richness.
2. Meaty Twist: Sauté ground beef, Italian sausage, or turkey with onions and garlic, and add it to the marinara for a heartier meal.
3. Veggie Boost: Include mushrooms, bell peppers, or zucchini in the filling for extra nutrition and flavor.
4. Spicy Kick: Sprinkle red pepper flakes into the ricotta mixture or add a dash of hot sauce to the marinara.

These tweaks let you adjust the recipe to your taste or dietary preference.

Cheesy Spinach & Ricotta Stuffed Shells

Emily Hartwell

These Cheesy Spinach & Ricotta Stuffed Shells are a comforting Italian dinner, packed with creamy cheese and tender pasta shells baked in a flavorful marinara sauce. Perfect for family meals or special occasions.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Italian

Servings 6 People

Calories 480 kcal

Ingredients

  

• 20 –24 jumbo pasta shells
• 5 oz fresh spinach chopped
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese divided
• ½ cup grated Parmesan cheese
• 2 cloves garlic minced
• 1 teaspoon dried Italian herbs
• 1 egg lightly beaten
• 2 cups marinara sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

 

Preheat oven & prep pasta:

• Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until slightly firmer than al dente. Drain and drizzle lightly with olive oil to prevent sticking.
  

Cook spinach:

• In a small skillet, sauté spinach with a touch of olive oil for 1–2 minutes until wilted. Remove from heat and squeeze out any excess liquid.

Prepare filling:

• In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, garlic, Italian herbs, egg, salt, and pepper. Stir in the cooked spinach until well blended.
  

Assemble shells:

• Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish. Fill each pasta shell with the cheese and spinach mixture and arrange them in the dish. Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
  

Bake:

• Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until the cheese is bubbly and lightly golden.

Serve:

• Garnish with chopped parsley and serve warm with extra marinara on the side.
  

Notes

Tips & Variations:

• For extra flavor, add sautéed mushrooms or roasted red peppers to the filling.
• You can make this ahead of time: assemble, cover, and refrigerate for up to 4 hours before baking.
• Freeze-ready: assemble and cover tightly with foil. Freeze and bake directly from the fridge, adding 5–10 extra minutes if needed.

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