5 from 2 votes

Stuffed Spinach Shells

Jumbo pasta shells filled with creamy ricotta, spinach, and herbs, then baked in marinara and topped with melty cheese—this classic dish is cozy, satisfying, and always a crowd-pleaser.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 servings
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Ingredients 

  • 14 Jumbo Shells
  • 1 Tbs Olive Oil
  • 1 White Onion, diced
  • 2 Tsp Minced Garlic
  • 4 Cups Fresh Spinach
  • 1 Cup Ricotta Cheese
  • 1 Cup Mozzarella Cheese
  • ¾ Cup Parmesan Cheese
  • 1 egg
  • ½ Tsp dried basil
  • ½ Tsp dried Oregano
  • 24 oz Marinara Sauce
  • Salt and Pepper , to taste

Instructions 

  • Preheat oven to 375 degrees.
  • Boil the shells according to package instructions.
  • In a pan add the olive oil once it's hot add the diced onion and saute for 3 minutes or until soft.
  • Add the minced garlic in stir around until fragrant (about 30 seconds).
  • Add the fresh spinach and let it wilt down.
  • In a medium bowel add the onion and spinach mixture along with the ricotta, mozzarella, parmesan, egg, salt and pepper, oregano, and basil stir to combine.
  • Spray a 8×8 baking dish with non-stick spray. Add half of the marinara sauce to the bottom of the pan and spread evenly.
  • Stuff the shells with the spinach and cheese mixture (I like using a cookie scoop).
  • Pour the remaining marinara sauce on top and bake for 20-30mins.
  • Sprinkle with fresh basil and parmesan cheese and enjoy!

Video

Nutrition

Calories: 379kcal | Carbohydrates: 18g | Protein: 25g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 1375mg | Potassium: 846mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4227IU | Vitamin C: 23mg | Calcium: 568mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

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6 Comments

  1. Carolyn says:

    5 stars

    Thanks for this wonderful recipe! I had most of the stuff at home (minus the ricotta). My family enjoyed this and it made plenty of leftovers! What a great meal! Plenty of flavor. I added a little extra garlic, but it was such a good meal! Can’t wait to make again soon!

  2. Paula Maxfield says:

    Can this be pre-made and frozen?

  3. Olivia says:

    Love this stuffed shell recipe. I cooked Italian sausage diced up on the side because my husband is a carnivore. He loved it and he’s picky. He said this was restaurant quality. Thanks for giving me a recipe to add in to my repertoire!

  4. Kathryn says:

    Hi Julia, I wasn’t sure if you had left me a comment. I accidentally deleted it if you had. Sorry! You can resend it.

  5. Kathryn Hindman says:

    Hi Julia, wanted to let you know I made the pasta shells tonight for dinner. I made one change to the recipe, my husband doesn’t like spinach so I didn’t add it. My husband enjoyed them. Thank you for sharing your recipes with us. Have a Blessed evening! Kathryn

  6. Kim says:

    It is so good to see your site! You have the absolute best recipes on You Tube. I love seeing your beautiful family too. Can’t wait to see what you have coming for us!