These stuffed shells with spinach deliver the classic creamy ricotta filling under a blanket of marinara and melty mozzarella- simple, comforting, and weeknight-friendly. Below you’ll find exact draining, stuffing, and baking tips so that every shell comes out tender, cheesy, and never watery.
Why You’ll Love These Stuffed Shells with Spinach
Easy, cheesy and delicious- the perfect trifecta for the best pasta dish.
- Family-friendly: Because the spinach is cooked into the filling, these shells are great for even the pickiest of eaters.
- Quick and easy: With a 15-20 minute bake, these shells are easy to prep ahead for those busy weeknights.
- Clear moisture-control steps: I will walk you through simple steps to prevent soggy pasta shells.
Recipe Essentials
You only need a handful of simple ingredients to make these spinach stuffed shells. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Jumbo shells – I like to boil my shells to al dente. A firmer pasta is able to hold it’s shape better when adding filling. It will cook a little more when baked.
- Spinach – I like to use fresh spinach, but if using frozen, be sure to drain it completely. Too much water will make doe soggy shells.
- Vegetable oil
- Ricotta cheese
- Roasted red peppers
- Parmesan cheese
- Eggs
- Fine sea salt
- Marinara sauce
- Mozzarella cheese
How to Make Spinach Stuffed Shells (Step-by-Step)
Because they’re so easy to make, you’ll want to add these shells to your regular dinner rotation.
- Sauté spinach. In a medium skillet, heat the oil over medium heat. Add the spinach to the skillet and toss with tongs until fully wilted.
- Make filling. In a medium mixing bowl, combine the drained ricotta cheese, roasted red peppers, cooked spinach, parmesan cheese, eggs and fine sea salt. Mix well.
- Stuff the shells. Stuff the mixture into al dente cooked jumbo shells, placing snuggly into a baking dish.
- Cover with sauce and cheese. Top with the marinara sauce and shredded mozzarella cheese.
- Bake, uncovered, until the shells are fully heated.
- Add toppings. Remove and top with minced parsley and additional Parmesan cheese.
Pro Tips for Perfect (Non-Watery) Shells
- Drain & dry: Drain the excess water from some of the ingredients. Set ricotta in a fine sieve, squeeze spinach in a towel and blot peppers.
- Undercook shells: Stop while very firm or al dente; don’t worry, they’ll finish cooking in the oven.
- Stuff fast & clean: Use a piping bag or zip-top bag with a corner snipped for efficient stuffing.
- Layer sauce smartly: Adding a thin layer of marinara to the pan under the shells prevents sticking.
Variations and Swaps
We love experimenting in the kitchen, and encourage you to do the same! Here are a few ways to mix up these spinach stuffed shells.
- All-veg boost: Fold in chopped artichokes or mushrooms in addition to the spinach and red peppers.
- Extra-cheesy: In addition to the cheese on top, add ¼ cup shredded mozzarella to the filling.
- Sauce swap: Swap in a garlic cream sauce or vodka sauce instead of plain marinara.
Make it a Meal
Spinach stuffed shells can be served as a side dish or an entrée. Tonight I served mine with chicken Parmesan because I only had a little bit of ricotta cheese left so I just made a half a batch.
If serving them as a main dish, you can always opt for a green, leafy salad. And don’t forget the garlic bread!
My Favorite Pasta Recipes
Like any good Italian girl, pasta is my love language. Here are some of my favorite pasta dishes.
Stuffed Shells with Spinach
Equipment
Ingredients
- 1 teaspoon vegetable oil
- 12 ounces fresh baby spinach* , leaves only
- 1 1/2 cups ricotta cheese , well drained
- 1/4 cup roasted red peppers , drained
- 1/2 cup parmesan cheese , finely shredded
- 2 eggs , lightly beaten
- 1 teaspoon fine sea salt
- 20 jumbo shells , cooked al dente and drained
- 2 cups marinara sauce
- 1 cup mozzarella cheese , shredded
Instructions
- Preheat the oven to 350°F.
- In a medium skillet, heat the 1 teaspoon vegetable oil over medium heat. Add the 12 ounces fresh baby spinach* to the skillet and toss with tongs until fully wilted.
- In a medium mixing bowl, combine the drained 1 1/2 cups ricotta cheese, 1/4 cup roasted red peppers, cooked spinach, freshly grated 1/2 cup parmesan cheese, 2 eggs and 1 teaspoon fine sea salt. Mix well.
- Stuff the mixture into al dente cooked 20 jumbo shells, placing snuggly into a baking dish.
- Top with the 2 cups marinara sauce and shredded 1 cup mozzarella cheese.
- Bake, uncovered, for 15-20 minutes or until the shells are fully heated.
- Remove and top with minced parsley and additional Parmesan cheese.
- If you’ve tried this recipe, please come back and let us know how you liked it in the comments or star ratings.
Notes
- Make ahead: Assemble, cover tightly and refrigerate up to 24 hours.
- Storage: Store any leftovers in an airtight container in the refrigerator for 3-4 days. Add a splash of water or sauce when reheating.
- Freezing: You can freeze stuffed shells either baked or unbaked. Make sure to wrap well and it will last for 2-3 months. Thaw overnight before baking.
Nutrition
This recipe is wonderful! The ricotta stuffing is so flavorful and delicious. Thanks for the great recipe!
Ever since having twins, I need more easy weeknight dinners in my repertoire! Thanks!!
Love these cheese packed vegetarian shells! Definitely bookmarking the recipe 🙂
These stuffed shells are so tasty, and so easy to make, too. The whole family just loves them!
PRO-TIP: Reheat leftover shells in the morning in an oiled cast iron skillet (sort of like you would a potsticker) and top with a fried egg! SO good!
Stuffed shells is a meal that always goes down a treat in my house. I bet my kids would love this.