Name: Stuffed Shells with Spinach and Cheese Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 20 jumbo pasta shells; 15 oz. ricotta cheese; ½ cup Parmesan cheese, grated; 3 cups mozzarella cheese, shredded and divided; 2 tablespoons cream cheese; 1 egg; 4 cups spinach; 3 cloves garlic, minced; ½ teaspoon salt; ¼ teaspoon pepper; ½ teaspoon dried basil; ½ teaspoon dried parsley; ½ teaspoon dried oregano; 1-2 tablespoons olive oil; 24 ounces marinara sauce; Fresh parsley, to garnish

Jump to Recipe· 4.7 from 59 reviews

If you’re craving a cozy, comforting Italian dinner that feels like a warm hug on a plate, you’re going to love this Stuffed Shells with Spinach and Cheese Recipe. It’s packed with melty cheeses and fresh spinach wrapped in tender jumbo pasta shells, all smothered in a rich marinara sauce. Trust me, once you try this, it’ll become one of your go-to weeknight dinner favorites—or even a special occasion treat. Let’s dive in so you can impress your family or friends with this crowd-pleaser!

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Why This Recipe Works

Perfectly Balanced Flavors: The creamy ricotta-cheese mixture complemented by fresh spinach adds lightness, cutting through the rich marinara.
Melty, Gooey Cheese Texture: Using a blend of mozzarella, Parmesan, and cream cheese ensures the filling is indulgently creamy and the topping is golden and bubbly.
No-Fail Pasta Handling: Cooking shells just shy of al dente and rinsing with cold water prevents them from sticking or breaking as you stuff.
Make-Ahead Friendly: You can prep this dish ahead of time, refrigerate, or freeze, making it excellent for busy schedules.

Stuffed Shells with Spinach and Cheese, Italian stuffed shells, cheesy spinach stuffed pasta, baked stuffed shells recipe, comfort food seafood? - A white bowl filled with a baked dish that has one layer of shells stuffed with cheese and small green spinach leaves inside. The shells are placed close together in a circular pattern, covered by melted white cheese with golden brown spots and some red tomato sauce visible between the shells. The dish is garnished with finely chopped green herbs on top. The bowl is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Stuffed Shells with Spinach and Cheese Recipe uses ingredients that complement each other perfectly — from the tender pasta shells to the fresh spinach and the rich blend of cheeses. Picking good quality cheese and sauce really makes a difference, so grab the best you can find!

Jumbo pasta shells: These big shells are perfect for stuffing; boil a few extra in case some break during cooking.
Olive oil: Adds flavor and helps sauté the garlic and spinach without burning.
Garlic: Fresh garlic brings aromatic depth to the spinach filling.
Fresh spinach: Adds color, nutrients, and a mild earthy flavor; I prefer fresh but frozen works if thoroughly drained.
Ricotta cheese: The creamy base of the filling that holds everything together.
Parmesan cheese: Adds salty, nutty flavor; grating fresh Parmesan elevates the taste.
Mozzarella cheese: For that luscious meltiness — low-moisture whole milk mozzarella works best.
Cream cheese: Makes the filling extra creamy and smooth.
Egg: Acts as a binder so the filling holds its shape when baked.
Marinara sauce: Choose a good-quality sauce to add rich tomato flavor and moisture.
Fresh parsley: Optional garnish that adds a pop of color and freshness.
Seasonings (salt, pepper, dried basil, parsley, oregano): These herbs and spices build layers of flavor in the filling.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Stuffed Shells with Spinach and Cheese Recipe is how easy it is to make it your own. I like to keep it traditional, but sometimes I switch up the cheeses or add extra herbs to surprise my family—and trust me, no one complains!

Variation: Swap out spinach for kale or add sautéed mushrooms for extra earthiness—I’ve tried it and it adds a nice twist without losing the creamy texture.
Dairy-free: Use vegan ricotta and mozzarella alternatives, and you’ll still get that rich, cheesy feel.
Meaty version: Stir in cooked Italian sausage with the marinara sauce for a heartier dinner.
Make it spicy: Add red pepper flakes to the sauce or filling for a little kick—perfect if you like heat.

Step-by-Step: How I Make Stuffed Shells with Spinach and Cheese Recipe

Step 1: Prepare the Shells Just Right

Start by boiling your jumbo pasta shells in salted water, but here’s the trick—cook them about one minute less than the package directs for al dente. I usually set a timer for 13 minutes, then drain and immediately rinse with cold water so the shells stop cooking and don’t stick together. This little step ensures they hold their shape nicely when stuffed.

Step 2: Sauté the Spinach and Garlic

Heat the olive oil over medium heat and add the minced garlic, cooking just about a minute until fragrant but not browned. Then toss in the spinach and cook until wilted, usually 3 minutes. I like to slice the spinach before cooking so it blends well into the filling, but that’s totally up to you. Set it aside to cool before mixing.

Step 3: Mix the Cheese Filling

In a large bowl, combine the ricotta with salt, pepper, and dried herbs. Then add half the mozzarella, most of the Parmesan (save some for topping), cream cheese, and the egg. Stir everything until you get a creamy, well-mixed filling. Finally, fold in the cooled spinach and garlic—this mixture is what makes the stuffed shells irresistible.

Step 4: Stuff, Layer, and Bake

Spread half of the marinara sauce on the bottom of your casserole dish, then carefully spoon the cheese filling into each shell and arrange them snugly in the dish. Pour the remaining sauce over the shells, then sprinkle the rest of the mozzarella and Parmesan on top. Cover the dish with foil and bake at 375°F for 20 minutes, then uncover and bake an additional 10 minutes until bubbly and golden.

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Tips from My Kitchen

Boil Extra Shells: I always cook a couple extra shells to avoid any mishaps with breaking—better safe than sorry!
Freshly Grated Cheese: Using freshly shredded mozzarella and Parmesan elevates the flavor and melts better than pre-shredded bags.
Don’t Skip Rinsing Shells: Cooling the shells under cold water prevents sticking and stops the cooking process—this little step really makes a difference.
Bake Covered First: Covering the dish at first keeps moisture in so the filling doesn’t dry out, then uncovering adds that perfect golden top.

How to Serve Stuffed Shells with Spinach and Cheese Recipe

Garnishes

I’m a fan of sprinkling fresh chopped parsley right before serving—it adds such a lovely pop of color and a touch of freshness that brightens up every bite. Sometimes, I add a bit of extra Parmesan on top for the cheese lovers at the table.

Side Dishes

Serve these stuffed shells alongside a crisp Caesar salad or garlicky green beans for something fresh and crunchy. And I rarely skip garlic bread with cheese—it’s my ultimate combo with this dish and perfect for mopping up the extra marinara sauce.

Creative Ways to Present

For a dinner party, I’ve arranged the stuffed shells in a circle on a platter and garnished with fresh basil leaves and edible flowers to make the dish really stand out. It’s simple but makes guests feel special. You can also bake individual portions in mini skillets for personalized servings.

Make Ahead and Storage

Storing Leftovers

After dinner, I place leftovers in an airtight container and refrigerate them—usually they keep well for up to 3 days. When I’ve got extras, I stash some in the freezer for longer storage, which is a lifesaver on busy weeks.

Freezing

This dish freezes beautifully. I assemble everything in a freezer-safe container, cover tightly with foil and plastic wrap, and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge to keep the texture and flavor intact.

Reheating

I reheat leftovers covered in the oven at 350°F for about 20 minutes to warm through without drying out. You can also microwave individual portions covered loosely with a damp paper towel to keep moisture.

FAQs

Can I use frozen spinach instead of fresh in this Stuffed Shells with Spinach and Cheese Recipe?

Absolutely! Frozen spinach works well as long as you thaw it fully and squeeze out all excess liquid before mixing it into the cheese filling. This prevents the filling from becoming watery and helps maintain a creamy texture.
How far ahead can I prepare stuffed shells before baking?

You can assemble the shells up to 24 hours in advance and keep them refrigerated. Just add about 15 extra minutes to the baking time since they’ll start cold. You can also freeze them for longer storage and bake straight from the fridge after thawing overnight.
Can I make this recipe dairy-free or vegan?

Yes! Swap traditional ricotta, mozzarella, and cream cheese with dairy-free or vegan cheese alternatives. Look for plant-based ricottas and shredded cheeses that melt well. Keep the seasonings and marinara sauce the same for lots of flavors.
What should I do if some pasta shells break during boiling?

Don’t worry, it happens! That’s why I recommend cooking a few extra shells. Broken ones can still be crumbled into the cheese filling for extra cheesy bites or simply discarded if you prefer perfect presentation.
What’s the best way to prevent stuffed shells from sticking together?

After boiling, rinse the shells under cold water to stop cooking and remove starch. This cool rinse helps keep shells separate and makes filling easier. Also, a little olive oil tossed into the cheese filling can reduce sticking.

Final Thoughts

I can’t tell you how many times this Stuffed Shells with Spinach and Cheese Recipe has been the shining star of my dinner table. It hits that perfect balance between comfort food and a little fancy flair without much fuss. Plus, it’s a relaxed recipe that lets you prep ahead which I always appreciate on busy days. Give it a try—you’ll have everyone asking for seconds (and the recipe) in no time!