Name: Spinach Stuffed Shells Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 20–24 jumbo pasta shells; 1 tablespoon olive oil; 3 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and squeezed dry); 15 oz ricotta cheese; 1 cup shredded mozzarella cheese (plus extra for topping); ½ cup grated Parmesan cheese; 1 large egg; 2 cloves garlic, minced; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon dried basil; ½ teaspoon dried oregano; 3 cups marinara sauce; Fresh basil or parsley, for garnish

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If you’re craving something hearty and comforting yet packed with vibrant flavors, this Spinach Stuffed Shells Recipe is an absolute must-try. Imagine jumbo pasta shells generously filled with a creamy, cheesy spinach and ricotta mixture, lovingly baked in a rich marinara sauce until bubbly and golden on top. It’s a classic Italian-American favorite that brings together the perfect balance of textures and tastes, making it ideal for cozy weeknight dinners or when you want to impress guests with a wholesome homemade meal. Let me walk you through making this crowd-pleaser that never fails to delight.

Ingredients You’ll Need

The image shows four photos of cooking steps arranged in a square. The top left photo is a white pot filled with light greenish-yellow liquid and pasta shells submerged in it. The top right shows a white bowl with cooked bright green spinach on top of cooked yellow rice, with a wooden spoon stirring it. The bottom left photo has a white plate with three separate piles: light yellow rice, bright green spinach, and two small round fried yellow patties. The bottom right photo shows a white rectangular baking dish filled with pasta shells standing upright, each stuffed and topped with melted cheese and chopped fresh herbs. The surface is white marble. Photo taken with an iphone --ar 4:5 --v 7

For this Spinach Stuffed Shells Recipe, the ingredients are wonderfully simple yet essential to achieving that perfect harmony of flavor, creaminess, and color. Each one plays a special role, from the tender pasta shells that hold the filling to the blend of cheeses that create a luscious texture, and the seasonings that elevate the dish beautifully.

Jumbo pasta shells (20–24): Their large size makes them perfect for stuffing with all that delicious filling.
Olive oil (1 tablespoon): Helps soften and enhance the spinach’s flavor while adding a subtle richness.
Fresh spinach, chopped (3 cups) or frozen spinach (1 cup thawed, squeezed dry): Provides a bright, earthy base packed with nutrients and vibrant green color.
Ricotta cheese (15 oz): This creamy cheese adds a smooth, mild tang that beautifully complements the spinach.
Mozzarella cheese (1 cup shredded plus extra for topping): Brings meltiness and a classic Italian cheesy appeal to the filling and crust.
Parmesan cheese (½ cup grated): Adds a savory, nutty punch that enhances the overall depth of flavor.
Large egg (1): Acts as a binder to keep the filling perfectly creamy yet firm.
Garlic (2 cloves, minced): Imparts a warm, aromatic base note that lifts the entire dish.
Salt (½ teaspoon): Balances and accentuates all ingredients working in harmony.
Black pepper (½ teaspoon): Adds a gentle heat that rounds out the flavors.
Dried basil (½ teaspoon): Offers a sweet, herbal undertone typical of Italian cooking.
Dried oregano (½ teaspoon): Provides an earthy, slightly bitter edge to enhance the marinara sauce.
Marinara sauce (3 cups): This sauce is the luscious, tomatoey canvas that keeps everything moist and flavorful.
Fresh basil or parsley for garnish: Adds a pop of color and freshness at the last moment.

How to Make Spinach Stuffed Shells Recipe

Step 1: Cook the Pasta Shells

Begin by bringing a large pot of salted water to a boil, then cook your jumbo pasta shells just until al dente. This is crucial because you want them tender enough to bite into but firm enough to hold the delicious filling without falling apart. Once cooked, drain carefully and set aside on a lightly oiled surface to prevent sticking.

Step 2: Prepare the Spinach

Heat the olive oil in a skillet over medium heat. Toss in your chopped fresh spinach or thawed frozen spinach, cooking just until wilted and tender. This step softens the greens, releasing their flavor and reducing excess moisture so your filling isn’t watery. Remove from heat and let cool slightly before mixing.

Step 3: Make the Filling

In a spacious mixing bowl, combine the creamy ricotta, shredded mozzarella, grated Parmesan, and the egg. Add in the minced garlic, salt, pepper, dried basil, and oregano to give the filling those authentic Italian flavors. Fold in the cooked spinach gently to ensure each bite bursts with that delightful cheesy-green goodness.

Step 4: Prepare the Baking Dish

Spread about one and a half cups of marinara sauce evenly in the bottom of a baking dish. This creates a flavorful base that keeps the pasta shells moist while baking and ensures every mouthful is coated in comforting tomato sauce.

Step 5: Stuff the Shells

Carefully fill each pasta shell with a generous spoonful of the spinach and cheese mixture. Nestle each stuffed shell snugly into the baking dish over the marinara layer. This assembly is part of the fun—watching those shells line up, brimming with cheesy goodness.

Step 6: Add Sauce and Cheese Topping

Spoon the remaining marinara sauce over the top of the stuffed shells, making sure they’re well covered. Sprinkle extra shredded mozzarella over the sauce to create that irresistible golden, bubbly crust once baked.

Step 7: Bake to Perfection

Cover the dish tightly with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Then remove the foil and bake for an additional 10 to 15 minutes until the cheese is beautifully melted and bubbling, with a light golden-brown finish. Let it cool a bit before serving so everything sets just right.

How to Serve Spinach Stuffed Shells Recipe

The image shows a white baking dish filled with large pasta shells stuffed with a creamy cheese and herb mixture. The shells rest on a thick layer of bright red tomato sauce covering the bottom of the dish. Each stuffed shell is topped with melted, golden brown cheese that stretches slightly, with flecks of chopped green herbs sprinkled over the top. A metal spatula with a wooden handle lifts one stuffed shell from the dish, showing its smooth, shiny texture and the sauce pooling beneath. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped basil or parsley adds a burst of fresh color and bright herbal notes that perfectly contrast the rich, cheesy filling. A little extra grated Parmesan on top right before serving also elevates the dish visually and taste-wise.

Side Dishes

Spinach Stuffed Shells pair wonderfully with a crisp green salad tossed in a tangy vinaigrette or some warm, buttery garlic bread for a classic Italian-American experience. Roasted vegetables or a simple Caesar salad are also lovely companions to balance the meal.

Creative Ways to Present

For a show-stopping presentation, serve the baked shells in individual ramekins or mini cast iron skillets for single servings. Drizzle with extra marinara around the edges and garnish with a basil leaf or a small dollop of ricotta to make it even more inviting. This approach adds a bit of personal touch and elegance to your meal.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the stuffed shells in an airtight container in the refrigerator for up to three days. They keep their flavor and texture beautifully, making for easy next-day meals or quick reheat dinners.

Freezing

This Spinach Stuffed Shells Recipe freezes exceptionally well either before or after baking. Assemble the dish, cover tightly with foil and plastic wrap to prevent freezer burn, and freeze for up to three months. When ready, thaw overnight in the fridge before baking or reheating.

Reheating

Reheat leftovers covered with foil in a 350°F oven until warmed through, about 20 minutes. For quicker reheating, microwave individual servings on medium power, covered loosely, stirring halfway if needed. This keeps the cheesy filling creamy and the sauce luscious.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Frozen spinach is a great alternative, just be sure to fully thaw and squeeze out any excess water to prevent soggy filling. It offers convenience without sacrificing much flavor.

Is there a way to make this dish vegan?

Yes, you can substitute dairy cheeses with plant-based alternatives and use a flax egg or other egg replacers. Using a vegan marinara sauce completes the dish, making it friendly for vegan diets.

Can I add other vegetables to the filling?

Definitely! Sautéed mushrooms, sun-dried tomatoes, or even finely chopped bell peppers can add exciting flavors and textures. Just be mindful to cook them well beforehand to avoid extra moisture.

How do I prevent the shells from sticking while boiling?

Adding a bit of olive oil to the boiling water or stirring occasionally during cooking helps keep the shells separate and from sticking to each other.

What’s the best way to ensure the cheese doesn’t dry out during baking?

Covering the dish with foil during most of the baking time traps moisture, preventing the cheese from drying out. Removing the foil at the end allows the cheese to brown beautifully without losing its creamy texture.

Final Thoughts

I hope this Spinach Stuffed Shells Recipe inspires you to bring a little Italian-American comfort to your table. It’s one of those recipes that fills your home with irresistible aromas and hearts with warmth. Whether it’s a family dinner or a weekend treat, these shells deliver on taste, texture, and pure satisfaction. Give it a go—you’re going to love every cheesy, spinach-filled bite!