Easy Creamy Spinach Ricotta Stuffed Shells Baked with Marinara
Easy Creamy Spinach Ricotta Stuffed Shells Baked with Marinara is the ultimate comfort food. After making this many times, I discovered the trick to perfectly creamy, not soggy shells. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Keto Spring Rolls with Shrimp and Peanut Sauce and Instant Pot Chicken Tortilla Soup for Easy Dinner.
Why This Easy Creamy Spinach Ricotta Stuffed Shells Baked with Marinara Is Pure Comfort
- Creamy, not soggy shells
- Better than takeout taste
- Easy, one-pan cooking
- Make-ahead and freezer-friendly
What You'll Need for Easy Creamy Spinach Ricotta Stuffed Shells Baked with Marinara
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 oz jumbo pasta shells
- 16 oz ricotta cheese
- 10 oz frozen spinach, thawed and drained
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Optional: Fresh basil, chopped
- Optional: Red pepper flakes
📝 Ingredient Notes
- ricotta cheese: Part-skim ricotta works well here.
- frozen spinach: Make sure to squeeze out excess water.
🛒 Tools & Equipment I Recommend
- Food processor — Smooths spinach and ricotta mixture for creamy filling. → See on Amazon
- Large baking dish — Fits all stuffed shells in a single layer for even baking. → See on Amazon
How to Make Easy Creamy Spinach Ricotta Stuffed Shells Baked with Marinara
- Cook pasta: Cook shells according to package instructions until al dente. Drain and set aside.
- Prepare filling: In a food processor, combine ricotta, spinach, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Blend until smooth.
- Stuff shells: Stuff each shell with about 1 tablespoon of the spinach-ricotta mixture. Arrange stuffed shells in a large baking dish.
- Add sauce and cheese: Spread marinara sauce over stuffed shells. Top with shredded mozzarella cheese.
- Bake: Bake at 375°F (190°C) for 25-30 minutes, or until cheese is melted and bubbly.
Cook's Tips for Perfect Easy Creamy Spinach Ricotta Stuffed Shells Baked with Marinara
- Common mistake and fix: Don't overcook pasta. It will continue to cook in the oven and can become mushy.
- Time-saving tip: Prepare the filling and stuff the shells ahead of time. Store in the fridge until ready to bake.
- Make-ahead tip: Assemble the dish, cover tightly, and refrigerate up to 24 hours before baking.
- Freezer tip: Freeze assembled, unbaked shells for up to 3 months. Thaw in the fridge overnight before baking.
Storing & Reheating Easy Creamy Spinach Ricotta Stuffed Shells Baked with Marinara
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container up to 4 days. Make-ahead tip: Assemble up to 24 hours ahead. Bake as directed.
Freezing Easy Creamy Spinach Ricotta Stuffed Shells Baked with Marinara
Freeze assembled, unbaked shells up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, then broil for 2-3 minutes to crisp up the cheese.
Recipe Notes
- Chef tip: For a spicy kick, add red pepper flakes to the filling or as a topping.
- Best substitution: Substitute cottage cheese for ricotta for a lighter version.
- Make-ahead: Stuffed shells can be assembled up to 24 hours ahead. Bake as directed.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If shells are still firm after baking, cover the dish with foil and bake for an additional 5-10 minutes.
Want to level up this recipe?
Instant-read thermometer — Ensures perfectly cooked pasta and prevents overcooking. → Check price on Amazon
Easy Creamy Spinach Ricotta Stuffed Shells Baked with Marinara
Ingredients
Main Ingredients
- 12 oz jumbo pasta shells
- 16 oz ricotta cheese
- 10 oz frozen spinach, thawed and drained
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Seasonings
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Optional Toppings
- Fresh basil, chopped
- Red pepper flakes
Instructions
- Cook pasta: Cook shells according to package instructions until al dente. Drain and set aside.
- Prepare filling: In a food processor, combine ricotta, spinach, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Blend until smooth.
- Stuff shells: Stuff each shell with about 1 tablespoon of the spinach-ricotta mixture. Arrange stuffed shells in a large baking dish.
- Add sauce and cheese: Spread marinara sauce over stuffed shells. Top with shredded mozzarella cheese.
- Bake: Bake at 375°F (190°C) for 25-30 minutes, or until cheese is melted and bubbly.
Notes
- Chef tip: For a spicy kick, add red pepper flakes to the filling or as a topping.
- Best substitution: Substitute cottage cheese for ricotta for a lighter version.
- Make-ahead: Stuffed shells can be assembled up to 24 hours ahead. Bake as directed.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If shells are still firm after baking, cover the dish with foil and bake for an additional 5-10 minutes.
Storage
- Fridge: Store leftovers in an airtight container up to 4 days.
- Freezer: Freeze assembled, unbaked shells up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, then broil for 2-3 minutes to crisp up the cheese.
- Make ahead: Assemble up to 24 hours ahead. Bake as directed.
Nutrition Per Serving
- Calories: 380
- Protein: 20g
- Fat: 13g
- Carbs: 45g
- Fiber: 3g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 65mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamy Spinach Ricotta Stuffed Shells Baked with Marinara FAQs
Yes, you can assemble the dish up to 24 hours ahead. Store in the fridge until ready to bake.
If shells are still firm after baking, cover the dish with foil and bake for an additional 5-10 minutes.
Yes, you can freeze assembled, unbaked shells for up to 3 months. Thaw in the fridge overnight before baking.
Yes, make sure to thaw and squeeze out excess water from the frozen spinach before using.
Serve with a side salad, garlic bread, or crusty bread to soak up the sauce.
A Warm Final Note
I can’t wait for you to try Easy Creamy Spinach Ricotta Stuffed Shells Baked with Marinara and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
