Spinach and Ricotta Stuffed Shells
Tender pasta shells filled with creamy ricotta, spinach, and fresh herbs, then baked in marinara sauce with melted mozzarella. A vegetarian Italian classic that feels indulgent but comes together in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 585
- Protein
- 32g
Ingredients
- 1 lb jumbo pasta shells
- 15 oz ricotta cheese
- 5 oz fresh spinach, roughly chopped
- 1.5 cups whole milk mozzarella, shredded
- ½ cup Parmesan cheese, grated
- 24 oz marinara sauce
- 3 clove garlic, minced
- 2 tbsp fresh basil or parsley, chopped
- salt and pepper to taste
Instructions
- 1
Preheat oven to 375°F. Bring a large pot of salted water to boil.
- 2
Add pasta shells and boil until just al dente, ~2 minutes under box time. Drain and set aside to cool.
- 3
In a large bowl, combine ricotta, spinach, garlic, 1 cup mozzarella, Parmesan, basil, salt, and pepper. Mix until uniform.
- 4
Spread 1 cup marinara on the bottom of a 9×13-inch baking dish.
- 5
Spoon 1.5 tbsp ricotta filling into each shell and arrange seam-side up in the dish.
- 6
Pour remaining marinara over shells, then sprinkle with remaining 0.5 cup mozzarella.
- 7
Cover with foil and bake 20 minutes. Remove foil and bake until cheese is melted and edges bubble, ~10 minutes.
- 8
Rest 5 minutes before serving.
Tools you’ll need
- large pot
- 9×13-inch baking dish
- large mixing bowl
- wooden spoon
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