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 9x13 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.
