Cheesy Spinach Stuffed Shells – A Comforting Baked Pasta Everyone Love

There’s something comforting about a bubbling dish of cheesy spinach stuffed shells coming out of the oven—the kind of meal that fills your kitchen with warmth long before it reaches the table. For many, this recipe brings back memories of family gatherings where a simple pasta bake could turn an ordinary night into something special. I remember making a version of this as a teenager, trying to recreate my grandmother’s Sunday pasta dishes. The aroma of marinara, the creaminess of the ricotta, and the satisfaction of tucking each shell together made the process feel almost meditative.
Even today, I love how this recipe turns basic pantry staples into a meal that feels lovingly prepared. You don’t need anything fancy—just pasta, cheese, spinach, and a little patience as everything bakes into a golden, bubbly pan of comfort. Whether you’re serving it to family, sharing it with friends, or enjoying leftovers the next day, these stuffed shells have a way of turning mealtime into a moment worth slowing down for.

Recipe Steps for Cheesy Spinach Stuffed Shells :

Step 1

Boil the jumbo shells until softened, then drain and rinse with cold water. I tossed mine in the OXO Good Grips Colander, but whatever strainer you already have works perfectly.

Step 2

Thaw the spinach in the microwave and squeeze out all excess water. Mix it with the ricotta, 1 cup shredded cheese, egg, and seasonings. I stirred mine using the Pyrex Glass Mixing Bowl Set, but use any mixing bowl you have at home.

Step 3

Spread a thin layer of marinara sauce across the bottom of your baking dish. I happened to use the Lodge 9×13 Baking Dish, though any oven-safe dish you own will do just fine.

Step 4

Fill each shell with the spinach-ricotta mixture and arrange them in the dish. Pour the remaining marinara on top and sprinkle with the rest of the cheese.

Step 5

Cover with foil and bake at 400°F for 30 minutes. Remove the foil for the last 5–10 minutes to brown the cheese. Allow to cool slightly before serving.

Cheesy Spinach Stuffed Shells – A Comforting Baked Pasta Everyone Love

A comforting, cheese-filled pasta bake combining ricotta, spinach, and marinara sauce, perfect for a cozy night in or a family-style dinner.

Author: wholesome whisk editor Cooking Method: Baking Cuisine: American, Italian Courses: Appetizer, Dinner, Lunch, Midnight Snack, Party Treat Recipe Keys: Dairy Mixing Organic Quick Meals

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Prep Time 20 mins Cook Time 40 mins Rest Time 5 mins Total Time 1 hr 5 mins Difficulty: Beginner Cooking Temp: 400  F Servings: 4 Calories: 420 Best Season: Suitable throughout the year

Cheesy Spinach Stuffed Shells Ingredients

Scale

1/2x 1x 2x 3x

• 16–20 jumbo shells jumbo shells (Cooked and cooled)
• 15 oz Ricotta cheese (Whole milk preferred)
• 10 oz Frozen chopped spinach (Thawed and drained)
• 8 oz Shredded Italian blend or mozzarella (Divided)
• 24 oz Marinara sauce (Jarred or homemade)
• 1 large Egg (Lightly beaten)
• 1 tsp Italian seasoning (To taste)
• 1 pinch Salt (Adjust to taste)
• 1 pinch Black pepper (Adjust to taste)

Instructions

1. Boil shells, drain, and rinse with cold water.
2. Thaw spinach, squeeze out liquid, and mix with ricotta, 1 cup cheese, egg, seasoning, salt, and pepper.
3. Spread marinara in a baking dish.
4. Stuff shells and place in dish.
5. Top with marinara and remaining cheese.
6. Cover and bake at 400°F for 30 minutes; uncover 5–10 minutes to brown.
7. Cool slightly and serve.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 9g45%

Cholesterol 70mg24%

Sodium 820mg35%

Potassium 520mg15%

Total Carbohydrate 45g15%

Dietary Fiber 4g16%

Sugars 6g

Protein 22g44%

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Vitamin A 380 mcg

Vitamin C 9 mg

Calcium 360 mg

Iron 3.2 mg

Vitamin D 1.2 mcg

Vitamin E 1.8 mg

Vitamin K 92 mcg

Thiamin 0.28 mg

Riboflavin 0.32 mg

Niacin 3.1 mg

Vitamin B6 0.18 mg

Folate 110 mcg

Vitamin B12 0.85 mcg

Biotin 9 mcg

Pantothenic Acid 0.9 mg

Phosphorus 310 mg

Iodine 22 mcg

Magnesium 58 mg

Zinc 2.1 mg

Selenium 18 mcg

Copper 0.12 mg

Manganese 0.48 mg

Chromium 9 mcg

Molybdenum 14 mcg

Chloride 640 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container for up to 4 days. Substitute cottage cheese for ricotta for a lighter version. Serve with garlic bread, salad, or roasted vegetables. Avoid overcooking the shells or they may tear when stuffing. For best flavor, use high-quality marinara and fully drain the spinach.

Keywords: stuffed shells, spinach shells, ricotta pasta bake, cheesy pasta, Italian dinner, vegetarian pasta