Cheesy Spinach-Stuffed Shells with Marinara

Creamy ricotta, spinach, and garlic stuffed into jumbo pasta shells, topped with marinara sauce and melted mozzarella—these Cheesy Spinach-Stuffed Shells are a comfort food dream come true!

These stuffed shells have quickly become a go-to meal for our family. Whether it’s a cozy weeknight dinner or a dish for entertaining, this recipe always hits the mark. My husband loves the cheesy goodness, while the kids enjoy the hidden spinach (even if they don’t realize it’s there!). What I love most is how simple the preparation is—yet it delivers that irresistible Italian comfort food flavor every time.

Why These Cheesy Spinach-Stuffed Shells?

Classic Comfort Food: Cheesy, saucy, and satisfying—this dish has everything you crave in an Italian comfort meal.
Vegetarian-Friendly: This dish packs a hearty punch without any meat, thanks to the richness of ricotta and the freshness of spinach.
Easy to Make Ahead: Prepare the shells ahead of time and bake them when ready—perfect for busy weeknights or dinner parties.
Crowd-Pleaser: With familiar flavors like marinara and mozzarella, this dish is a surefire hit with both kids and adults.

Ingredients

18-20 jumbo pasta shells (boil extra in case some break)
1-2 tablespoons olive oil (14-28 grams / 0.5-1 oz)
3 cloves garlic, minced
4 cups fresh spinach (120 grams / 4.2 oz)
15 oz. ricotta cheese (425 grams)
½ cup Parmesan cheese, grated (50 grams / 1.75 oz)
3 cups mozzarella cheese, shredded and divided (340 grams / 12 oz)
2 tablespoons cream cheese (30 grams / 1 oz)
1 egg
24 oz. marinara sauce (680 grams)
Fresh parsley
, for garnish

Seasonings

½ teaspoon salt (2.8 grams / 0.1 oz)
¼ teaspoon pepper (0.6 grams / 0.02 oz)
½ teaspoon dried basil (0.5 grams / 0.02 oz)
½ teaspoon dried parsley (0.5 grams / 0.02 oz)
½ teaspoon dried oregano (0.5 grams / 0.02 oz)

Directions

Prep the Shells: Preheat your oven to 375°F (190°C). Cook the pasta shells in salted water for 1 minute less than the package’s al dente instructions (about 13 minutes). Drain and gently rinse with cold water to stop the cooking process. Set the shells aside.
Cook the Spinach: In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add the spinach and stir, cooking for about 3 minutes until the spinach is wilted. Remove from heat and let cool.
Mix the Cheese Filling: In a large mixing bowl, combine the ricotta cheese, salt, pepper, dried basil, parsley, and oregano. Stir in half of the shredded mozzarella and most of the grated Parmesan, reserving some Parmesan for the topping. Add the cream cheese and egg, stirring until smooth. Finally, fold in the cooled spinach and garlic mixture.
Assemble the Dish: Spread half of the marinara sauce across the bottom of a 9×13-inch casserole dish (or a round 12-inch oven-safe skillet). Spoon the ricotta mixture into each cooked shell, then arrange them in the dish. Pour the remaining marinara sauce over the shells, then top with the rest of the mozzarella and reserved Parmesan cheese.
Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes, until the cheese is melted and bubbly.
Garnish & Serve: Let the dish cool for a few minutes before garnishing with fresh parsley. Serve warm with garlic bread for a complete meal.

Notes

Make Ahead: These stuffed shells can be assembled ahead of time and refrigerated for up to 24 hours before baking. Just increase the baking time by about 5-10 minutes if baking straight from the fridge.
Add Some Protein: For a heartier version, you can add cooked ground beef or Italian sausage to the marinara sauce or mix into the ricotta filling.
Cheese Variations: You can experiment with different cheeses—try adding a bit of gouda or fontina for a smoky twist.
Gluten-Free Option: Use gluten-free pasta shells and ensure your marinara sauce is gluten-free for an easy gluten-free version.