Stuffed Shells with Ricotta & Spinach

Looking for a meat-free pasta dish that’s cozy, comforting, and always a hit? Stuffed shells with ricotta & spinach are your answer. This creamy, cheesy, oven-baked recipe has stood the test of time in kitchens across America—and it’s not just about nostalgia. It’s rich, simple, satisfying, and surprisingly easy to prepare. Whether you’re feeding your family or prepping a make-ahead meal for guests, this Italian-inspired classic never disappoints.

In this guide, you’ll learn how to make spinach and ricotta stuffed shells, tips to get that perfectly creamy filling, the best sauces to pair with it, and what sides to serve with this dish. You’ll also discover pro techniques to avoid common mistakes—like soggy shells or runny filling.

What Are Stuffed Shells with Ricotta & Spinach?

A Cozy Italian-Inspired Dish for Every Table

Stuffed shells, or conchiglioni ripieni in Italian, are large pasta shells designed to hold rich, flavorful fillings. One of the most beloved variations features a creamy blend of ricotta cheese and spinach—a timeless pairing that’s both comforting and delicious. The mild, velvety ricotta balances perfectly with the earthy spinach, and when nestled in a bed of tangy tomato sauce and baked until bubbly, it creates a cozy, crowd-pleasing meal every time.

Unlike meat-stuffed pasta dishes, these shells are vegetarian, lighter, and ideal for both weeknight dinners and special occasions. Plus, they make great leftovers, as the flavors intensify overnight.

Why Spinach and Ricotta Are the Perfect Match

Ricotta brings a creamy, slightly sweet taste, while spinach adds depth, fiber, and a fresh, green contrast. The mildness of ricotta lets herbs and spices shine, while spinach keeps the dish from feeling too heavy. Combined, they deliver comfort food vibes with a healthy twist.

This combo is also versatile—it works great in lasagna, cannelloni, or even in ravioli. But stuffing jumbo shells? That’s where the texture and presentation really pop.

Love this combo? Don’t miss our Vegetarian Lasagna with Ricotta and Spinach for another cozy Italian classic.

Ingredients for Spinach and Ricotta Stuffed Shells

Fresh and Simple Ingredients Checklist

Here’s what you’ll need to make spinach and ricotta stuffed shells that are bursting with flavor:

This recipe avoids pork products completely and follows dietary standards suitable for vegetarians.

Tips on Choosing the Best Ricotta and Shells

When it comes to ricotta, opt for whole milk ricotta for the richest texture. If you’re buying store-bought, drain off any excess water before using—it helps keep your filling thicker.

For pasta shells, jumbo shells are a must. Cook them just until al dente, so they don’t fall apart during stuffing or baking.

Want a fresher twist? Try adding chopped fresh basil or parsley to the filling. It adds brightness and complements the creamy flavors perfectly.

Preparing the Ricotta and Spinach Filling

Step-by-Step Guide to the Creamy Filling

The heart of this dish lies in the filling. When done right, the ricotta and spinach mixture turns into a velvety, flavorful center that complements the pasta and sauce perfectly.

Let’s break it down:

1. Prep Your Spinach
   If you’re using fresh spinach, start by sautéing it quickly in olive oil until wilted. Let it cool, then finely chop. For frozen spinach, thaw and squeeze out every bit of excess moisture. Too much water will make your filling runny—something we definitely want to avoid.
2. Mix the Ricotta
   In a large bowl, combine your drained whole milk ricotta with cooked spinach, grated parmesan, garlic, salt, pepper, and Italian seasoning. This combo forms a rich, herbaceous base with just enough kick.
3. Add Egg for Binding
   Crack in one egg and stir to combine. The egg helps the filling hold together during baking and prevents it from spilling out of the shells.
4. Taste and Adjust
   Before filling your shells, taste the mixture. Want it cheesier? Add more parmesan. Need a kick? Try a pinch of crushed red pepper flakes or lemon zest for brightness.

Should You Add Egg to Ricotta? The Science Behind It

This is one of the most common questions when it comes to baked pasta dishes: do you really need egg in the ricotta filling? The short answer is yes—but with a few caveats.

Egg acts as a natural binder, holding the cheese and spinach mixture together while it bakes. Without it, the filling can become loose and watery, especially once heated. The proteins in the egg firm up in the oven, helping the filling maintain its shape inside each shell.

However, if you’re avoiding eggs for dietary reasons, there are a few workarounds:

• Use a tablespoon of flour or breadcrumbs to firm up the mix
• Add shredded mozzarella, which melts and binds when baked
• Let the ricotta drain overnight to reduce moisture

That said, if you’re aiming for traditional, creamy perfection, one egg is all it takes.

Cooking the Pasta Shells Just Right

Best Way to Boil Pasta Shells Without Tearing

Nothing ruins stuffed shells faster than pasta that’s falling apart. Cooking jumbo pasta shells properly is essential to holding your filling together and ensuring a smooth baking experience.

Here’s how to do it right:

• Use a large pot of boiling water to keep the shells from sticking.
• Add a generous pinch of salt to flavor the pasta from the inside out.
• Bring water to a full rolling boil, then gently stir in the shells one at a time.
• Cook until just al dente—about 1–2 minutes less than package instructions. The shells will continue cooking in the oven, so you want them slightly firm.
• Avoid overboiling: softer shells will tear easily and be tough to fill.

How to Cool, Rinse, and Prep Shells for Filling

Once the shells are cooked al dente, immediately drain and rinse them under cold water. This halts the cooking process and keeps them from sticking.

Next:

• Lay them flat on a baking tray lined with parchment or lightly greased foil.
• Drizzle a bit of olive oil to keep them from sticking together.
• Let them cool completely before stuffing.

Some people like to cook a few extra shells—just in case some tear. That’s a great idea if it’s your first time making this dish.

Stuffing the Shells Like a Pro

How to Fill Pasta Shells Neatly and Evenly

Here comes the fun part: stuffing the shells with ricotta and spinach filling. You want each shell to be generously filled—but not overstuffed to the point of bursting.

Here’s a step-by-step guide:

1. Use a spoon or a small piping bag (a zip-top bag with the corner snipped works too).
2. Hold the shell gently in your hand and scoop the ricotta-spinach filling into the center.
3. Fill just enough to round the shell without forcing it open.

Don’t worry about perfection. Once baked under sauce and cheese, these shells will look—and taste—amazing.

Arrange the stuffed shells in a baking dish that has a thin layer of marinara on the bottom. This keeps them from drying out and sticking while baking.

Storage Tips If You Prep in Advance

These ricotta and spinach stuffed shells are a lifesaver for make-ahead meals. You can store them unbaked in the refrigerator for up to 24 hours. Just cover the dish tightly with foil or plastic wrap.

Want to freeze? No problem:

• Assemble the shells and sauce in a freezer-safe dish.
• Wrap tightly and freeze for up to 2 months.
• When ready to bake, cook from frozen at 375°F for 45–50 minutes, until hot and bubbling.

This make-ahead dish is great for busy families, meal preppers, or anyone stocking the freezer with easy comfort food.

What Sauce Pairs Best with Ricotta and Spinach Stuffed Shells?

Classic Tomato Sauce: The Traditional Choice

When it comes to stuffed shells with ricotta & spinach, nothing beats a generous layer of classic marinara sauce. The acidity of tomatoes balances the creamy richness of the filling, creating a harmonious flavor profile that’s both comforting and satisfying.

Here’s why marinara remains a go-to:

• It’s easy to make at home or find in stores.
• It complements the mild flavor of ricotta without overpowering it.
• The bright red color adds visual appeal to your baked dish.

For best results, use a sauce with a slightly chunky texture—not too watery. This helps the shells stay moist without becoming soggy.

Want to elevate your sauce? Add a touch of crushed red pepper, a splash of cream, or fresh basil at the end. You’ll get layers of flavor that taste like hours of simmering.

Alternatives: White Sauce or Pesto Options

If you’re feeling adventurous, white sauces and pesto offer delicious variety while still pairing beautifully with the ricotta-spinach filling.

White Sauce (Béchamel or Alfredo):

• Adds a creamy, indulgent twist.
• Balances the spinach with a buttery, rich base.
• Works well for people who prefer less acidity.

Pesto (Basil or Spinach-Based):

• Introduces herby freshness and a bold aroma.
• Great for summertime versions of this dish.
• Pairs well with added mozzarella or lemon zest.

These options can even be combined with a light marinara layer underneath for a “double-sauce” experience—a true flavor bomb.

Baking the Stuffed Shells to Perfection

Oven Temperatures and Timing Tips

Once your shells are filled and nestled in sauce, it’s time to bake them to cheesy perfection.

Here’s how to get the perfect bake every time:

• Preheat oven to 375°F (190°C).
• Spoon extra sauce over the top of the shells to prevent dryness.
• Sprinkle with shredded mozzarella and a touch of parmesan.
• Cover with foil and bake for 25–30 minutes.
• Remove foil and bake uncovered for an additional 10 minutes to brown the cheese.

You’ll know it’s done when the sauce is bubbling around the edges and the cheese is golden.

Pro Tip: Let the dish rest for 5–10 minutes after removing from the oven. This allows the filling to set and makes serving easier.

How to Keep Shells Moist and Flavorful

One of the most common mistakes is letting your shells dry out. Follow these tips to avoid that:

• Don’t skimp on sauce. Add a full layer underneath and over the shells.
• Cover tightly with foil for most of the bake time.
• Use full-fat ricotta and mozzarella, which melt smoothly and prevent the filling from drying.
• If baking from frozen, increase the bake time and keep covered longer to prevent overbrowning.

Stuffed shells are naturally hearty, but these small techniques ensure you’re serving a dish that’s luscious—not dry or rubbery.

Serving Suggestions and Pairings

Best Side Dishes for Spinach Ricotta Stuffed Shells

While stuffed shells with ricotta & spinach are hearty on their own, a few well-chosen sides can round out the meal beautifully. Since the dish is creamy and rich, opt for light and fresh pairings that balance the flavors.

Here are some winning combinations:

• Garlic Bread: Crunchy on the outside, soft on the inside—perfect for soaking up extra marinara.
• Green Salad: Try a mix of arugula, spinach, and romaine with a zesty lemon vinaigrette.
• Roasted Vegetables: Carrots, zucchini, and bell peppers roasted with herbs bring natural sweetness and texture contrast.
• Steamed Broccoli: Adds a clean, crisp element that complements the cheese filling.
• Caprese Skewers: Cherry tomatoes, mozzarella balls, and basil on toothpicks for a simple yet elegant starter.

These sides work whether you’re serving a casual weeknight dinner or plating for a dinner party.

How to Plate This Dish for a Cozy Dinner

Presentation makes all the difference—especially when you’ve taken the time to make something from scratch.

Here’s how to serve your stuffed shells like a pro:

1. Spoon a little marinara onto each plate before placing the shells down—this adds flavor and keeps them from sliding.
2. Top with an extra sprinkle of fresh herbs, like basil or parsley.
3. Serve 3–4 shells per person as a main dish.
4. Pair with a small side salad or crusty bread for a balanced plate.

Want to get fancy? Drizzle a bit of basil pesto or balsamic glaze on the side for added flair.

FAQs About Stuffed Shells with Ricotta & Spinach

How do you make spinach and ricotta filled shells?

To make them, cook jumbo pasta shells al dente, mix ricotta with sautéed spinach, parmesan, egg, garlic, and seasonings, then fill each shell and place into a baking dish with marinara. Cover with more sauce and cheese, bake at 375°F for 30–40 minutes until bubbly and golden.

Do you put egg in ricotta for stuffed shells?

Yes, adding an egg to the ricotta helps bind the filling, preventing it from turning watery or falling apart as it bakes. It’s optional, but highly recommended for better texture and stability.

What sauce with ricotta and spinach ravioli?

Marinara is traditional, but brown butter with sage, creamy Alfredo, or a basil pesto also pairs beautifully with spinach ricotta ravioli. Each offers a different twist to complement the creamy filling.

What to serve with spinach ricotta stuffed shells?

Garlic bread, green salads, steamed broccoli, or roasted vegetables are all excellent sides. You can also serve with Caprese salad or grilled asparagus for a lighter, summer-style meal.

Why put egg in ricotta filling?

Egg helps hold the filling together while baking. As it cooks, it firms up and ensures the cheese mixture doesn’t ooze out of the pasta shells. It also adds slight richness without changing the flavor.

How to make ricotta filling thicker?

To thicken ricotta filling, drain the ricotta in a cheesecloth or fine strainer for a few hours, or stir in a tablespoon of grated parmesan, breadcrumbs, or shredded mozzarella. These absorb moisture and help the filling hold shape.

Conclusion: Final Thoughts on the Best Stuffed Shells with Ricotta & Spinach

Make It Ahead, Make It Easy, Make It Delicious

Whether you’re cooking for family, hosting guests, or prepping for the week, stuffed shells with ricotta & spinach deliver everything you want in a comfort food dish—flavor, texture, and heartiness. The creamy ricotta, fresh spinach, and bold marinara create a symphony of flavors in every bite.

They freeze well, reheat beautifully, and can be served with countless sides to fit any season or occasion. And once you’ve mastered the method, you can experiment with sauces, herbs, and garnishes to make the dish your own.

Stuffed Shells with Ricotta & Spinach

A cozy and cheesy Italian baked pasta dish filled with creamy ricotta, fresh spinach, and topped with marinara and melted mozzarella.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Cool Time 5 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 people

Course: Main Course

Cuisine: Italian

Calories: 435

Ingredients Equipment Method Notes

Ingredients

  

Ricotta & Spinach Filling

• 15 oz ricotta cheese whole milk preferred
• 5 cups fresh spinach or 1 box frozen, thawed and squeezed dry
• ¾ cup grated parmesan cheese
• 1½ cups shredded mozzarella cheese
• 1 large egg
• 2 cloves garlic minced
• 1 tsp Italian seasoning optional
• Salt and pepper to taste

Shells & Assembly

• 20–25 jumbo pasta shells
• 2–3 cups marinara sauce
• Extra mozzarella and parmesan for topping
• Fresh basil or parsley for garnish optional

Equipment

• 1 Large pot For boiling pasta shells
• 1 Colander To drain pasta and spinach
• 1 Mixing bowl For ricotta filling
• 1 Baking dish 9×13 or similar
• 1 Oven Preheated to 375°F
• 1 Aluminum foil For covering during baking

Method

 

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread a thin layer of marinara sauce on the bottom.
2. Cook the pasta shells in a large pot of boiling salted water until al dente, about 1–2 minutes less than package instructions. Drain and rinse under cold water. Set aside.
3. Prepare the spinach. If using fresh spinach, sauté it briefly until wilted, then chop. If using frozen spinach, thaw completely and squeeze out all excess moisture.
4. Make the filling. In a large bowl, combine ricotta, spinach, parmesan, mozzarella, egg, garlic, Italian seasoning (if using), salt, and pepper. Mix until well combined.
5. Fill each shell with a generous spoonful of the ricotta-spinach mixture. Arrange the filled shells in the baking dish over the sauce.
6. Top with sauce. Spoon the remaining marinara over the stuffed shells and sprinkle extra mozzarella and parmesan on top.
7. Cover with foil and bake for 25–30 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is melted and golden.
8. Let rest for 5–10 minutes before serving. Garnish with fresh basil or parsley if desired. Enjoy!

Notes

• To freeze, assemble the shells and sauce in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Bake directly from frozen at 375°F for 45–50 minutes.
• You can prep this dish up to 24 hours in advance. Just refrigerate it unbaked and covered.
• For a richer filling, use whole milk ricotta.
• Want a twist? Add a pinch of nutmeg or lemon zest to the filling.