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Spinach and Cheese Stuffed Shells

Spinach and Cheese Stuffed Shells

Tender jumbo shells are filled with a creamy spinach-and-cheese mixture, then baked in marinara until bubbly and golden. Cozy, comforting, and perfect for family dinner or make-ahead meal prep.
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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 6

Ingredients
 

Main Ingredients

  • 12 oz jumbo pasta shells, uncooked
  • 1 tbsp olive oil
  • 3 cup marinara sauce
  • 2 cup whole milk ricotta cheese
  • 2 cup shredded mozzarella cheese for the filling
  • 0.5 cup shredded mozzarella cheese for topping
  • 0.75 cup finely grated Parmesan cheese
  • 12 oz frozen chopped spinach, thawed and squeezed dry
  • 1.5 tsp minced garlic
  • 1 tsp Italian seasoning
  • 0.25 tsp crushed red pepper flakes optional heat
  • 1 tsp kosher salt plus more for pasta water
  • 0.5 tsp ground black pepper
  • 2 tbsp fresh basil, chopped divided

Instructions

Preparation Steps

  • Heat oven to 375°F. Lightly oil a 9×13-inch baking dish.
  • Boil shells in salted water until very al dente, 1–2 minutes shy of package time. Drain and rinse to cool.
  • Warm olive oil in a small skillet over medium heat. Cook garlic until fragrant, about 30 seconds, then cool slightly.
  • Stir together ricotta, 2 cups mozzarella, Parmesan, squeezed-dry spinach, Italian seasoning, red pepper, salt, pepper, and half the basil. Fold in the cooled garlic.
  • Spread about 1½ cups marinara over the bottom of the baking dish.
  • Fill each shell with a heaping spoonful of the cheese mixture. Nestle stuffed shells into the sauced dish.
  • Spoon remaining marinara over shells and sprinkle the ½ cup mozzarella on top. Cover the dish tightly with foil.
  • Bake 20 minutes covered. Uncover and bake 10–15 minutes more until bubbly and lightly browned. Broil 1–2 minutes if you like extra color.
  • Rest 5 minutes. Scatter remaining basil over the top and serve warm.

Notes

Variation: Add a pinch of nutmeg to the filling, or stir a splash of cream into the marinara for a richer bake. To make ahead, assemble up to 24 hours in advance, cover, and refrigerate; add 5–10 minutes to the bake time from cold. Leftovers reheat well, or freeze the baked shells for up to 2 months.
This recipe is an original creation inspired by classic Spinach and Cheese Stuffed Shells flavors. All ingredient ratios and instructions are independently developed.