By Becky Hardin
Updated Nov 20, 2025
Perfectly cheesy, hearty, and comforting, these Stuffed Shells with Spinach make a delicious family meal. I’ve taken jumbo pasta shells and filled them with ricotta, mozzarella, Parmesan, and spinach, and baked them in marinara sauce for one delicious bite.
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Easy Stuffed Shells with Spinach Recipe
Perfectly cheesy and creamy, these stuffed shells are always a hit in my house. I love making them for Meatless Monday because they’re so hearty and filling that no one even misses the meat. And honestly, I can never go wrong serving stuffed shells with meat sauce either—they’re just as comforting and satisfying that way, just a little heartier.
I used marinara sauce for this shell recipe, but it also works with pesto or Alfredo sauce.
Tips for Beginners
- Cook a few extra shells. I recommend cooking a few extra shells to have on hand in case any break during the cooking or filling process.
- Using frozen spinach . Defrost it and remove any excess moisture before adding it to the cheese mixture. This will prevent the cheese mixture from becoming wet and soggy.
- Add meat . A ground protein like chicken, beef, or turkey will work well. Brown it in a skillet before mixing with the other filling ingredients.
- If you can’t find ricotta cheese . Cottage cheese is a great replacement as it has a similar texture. Goat cheese would also work, but it will have a tangier flavor.
Ingredients1x2x3x
- ▢ 16 jumbo pasta shells cooked to al dente
- ▢ 1 tbsp olive oil
- ▢ 3 garlic cloves minced
- ▢ 4 cups lightly packed baby spinach leaves
- ▢ 1½ cups ricotta cheese
- ▢ 1 cup shredded mozzarella cheese plus more for topping
- ▢ ¾ cups grated Parmesan cheese plus more for serving
- ▢ 1 egg
- ▢ 1 tsp salt
- ▢ ½ tsp freshly ground black pepper
- ▢ 1½ cups marinara sauce
- ▢ fresh basil leaves for serving
Video
Instructions
- Preheat the oven to 375°F and spray a shallow 8×8 inch baking dish with nonstick spray; set aside.
- Bring a pot of water on the stovetop to a boil. Cook the pasta shells to al dente. After cooking the pasta shells, drain and place them upside down on a baking sheet to dry. 16 jumbo pasta shells
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about a minute or two. 1 tbsp olive oil, 3 garlic cloves
- Add the spinach and cook, stirring occasionally, for about 4 minutes until the leaves start to wilt. Remove from the heat and let the spinach cool. 4 cups lightly packed baby spinach leaves
- In a large mixing bowl, stir together the spinach, ricotta, mozzarella, parmesan, egg, salt, and pepper until thoroughly combined. 1½ cups ricotta cheese, 1 cup shredded mozzarella cheese, ¾ cups grated Parmesan cheese, 1 egg, 1 tsp salt, ½ tsp freshly ground black pepper
- Pour half of the marinara sauce into the bottom the baking dish. 1½ cups marinara sauce
- Working 1 shell at a time, generously fill each pasta shell with the spinach and ricotta mixture. Carefully place each shell in the baking dish, filling side up.
- Once all shells are filled and in the baking dish, cover with the remaining marinara sauce and a sprinkle of shredded mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the aluminum foil and bake for an additional 15 minutes, until the cheese starts to bubble and begins to brown.
- Serve with a sprinkle of Parmesan cheese and fresh basil leaves. fresh basil leaves for serving
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Stuffed Shells with Spinach Step by Step
Gather the ingredients and prepare a baking dish: Preheat the oven to 375°F and spray a shallow 8×8-inch baking dish with nonstick spray; set it aside.
Bring a large pot of water to a boil and cook at least 16 jumbo pasta shells to al dente. After cooking, drain the shells well and place them upside down on a baking sheet or paper towel to dry.
Sauté the spinach: Heat 1 tbsp of olive oil in a large skillet over medium-high heat, and then add 3 minced cloves of garlic. Cook the garlic until fragrant. This usually takes me about a minute or two. Add 4 cups of spinach and cook, stirring occasionally, for about 4 minutes until the leaves begin to wilt. Remove from the heat and let the spinach cool slightly.
Make the filling: In a large mixing bowl, combine the spinach, 1½ cups of ricotta cheese, 1 cup of shredded mozzarella cheese, ¾ cup of grated Parmesan cheese, 1 egg, 1 tsp of salt, and ½ tsp of black pepper until thoroughly mixed.
Stuff the shells: Pour ¾ cup of marinara sauce into the bottom of the baking dish. Swirl it around so it completely covers the dish. Working 1 shell at a time, generously fill each one with the spinach and ricotta mixture. Carefully place the filled shell in the baking dish, filling side up.
Bake the shells: Once all shells are filled and in the baking dish, drizzle with the remaining ¾ cup of marinara sauce and a sprinkle of shredded mozzarella cheese. Cover the baking dish with aluminum foil and bake for 20 minutes.
Garnish and serve: Take off the aluminum foil and bake the shells for an additional 15 minutes, or until the cheese starts to bubble and begins to brown. Serve with a sprinkle of Parmesan cheese and fresh basil leaves.
How to Store
Store leftover stuffed shells with spinach in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
To freeze, let the casserole cool, cover it, and place it in the freezer. For single servings, portion into freezer-safe containers so it’s ready to reheat at a later time.
To bake frozen, unbaked stuffed shells, let them thaw in the refrigerator overnight. Once thawed, bake according to the directions. To reheat baked stuffed shells, let them thaw in the refrigerator overnight. Once thawed, reheat in the oven until warmed through.
Serving Suggestions
Try pairing these stuffed shells with spinach with something fresh and bright like a Caprese salad , or go for a cozier side like cheesy baked green beans . If you want something crisp and refreshing, cucumber tomato salad is always a winner, and Air Fryer ranch broccoli adds an easy veggie side with tons of flavor.
more baked pasta recipes to try
Caprese Pasta Bake (Oven-baked Caprese Casserole)
Baked Parmesan Pasta
Baked Feta Pasta Recipe
Chicken Alfredo Pasta Bake Recipe
Stuffed Shells with Spinach Recipe
Ingredients
- 16 jumbo pasta shells cooked to al dente
- 1 tbsp olive oil
- 3 garlic cloves minced
- 4 cups lightly packed baby spinach leaves
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella cheese plus more for topping
- ¾ cups grated Parmesan cheese plus more for serving
- 1 egg
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1½ cups marinara sauce
- fresh basil leaves for serving
Instructions
- Preheat the oven to 375°F and spray a shallow 8x8 inch baking dish with nonstick spray; set aside.
- Bring a pot of water on the stovetop to a boil. Cook the pasta shells to al dente. After cooking the pasta shells, drain and place them upside down on a baking sheet to dry. 16 jumbo pasta shells
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about a minute or two. 1 tbsp olive oil, 3 garlic cloves
- Add the spinach and cook, stirring occasionally, for about 4 minutes until the leaves start to wilt. Remove from the heat and let the spinach cool. 4 cups lightly packed baby spinach leaves
- In a large mixing bowl, stir together the spinach, ricotta, mozzarella, parmesan, egg, salt, and pepper until thoroughly combined. 1½ cups ricotta cheese, 1 cup shredded mozzarella cheese, ¾ cups grated Parmesan cheese, 1 egg, 1 tsp salt, ½ tsp freshly ground black pepper
- Pour half of the marinara sauce into the bottom the baking dish. 1½ cups marinara sauce
- Working 1 shell at a time, generously fill each pasta shell with the spinach and ricotta mixture. Carefully place each shell in the baking dish, filling side up.
- Once all shells are filled and in the baking dish, cover with the remaining marinara sauce and a sprinkle of shredded mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the aluminum foil and bake for an additional 15 minutes, until the cheese starts to bubble and begins to brown.
- Serve with a sprinkle of Parmesan cheese and fresh basil leaves. fresh basil leaves for serving
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
