Stuffed Shells Recipe (Spinach and Cheese)

Published February 8, 2019. Updated February 12, 2019

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Hearty Stuffed Shells made with a trio of flavorful cheeses, tender spinach, fresh herbs, and homemade or store-bought marinara. Pure comfort food that’s sure to satisfy and a dinner everyone can agree on!

Stuffed Shells in a large oval baking dish. They're filled with cheese and spinach and covered with marinara sauce.

What Are Stuffed Shells?

Who could resist these jumbo pasta shells brimming with cheese and spinach and baked until perfectly melted and delicious? Aren’t extra cheesy foods just the best foods?

Stuffed shells come in so many different fillings (taco, pizza, chicken, etc.) but I love this Italian classic best. They’re are a lot like lasagna with without the beef (though you can definitely add some beef to the sauce if you’d like), and they’re also a lot like Manicotti.

Photography Credit: Jenn Davis at Two Cups Flour.

Image of ingredients needed to make stuffed shells.

They’re easier to make than you’d think and they make great left overs if you are lucky enough to have any left the next day.

Plus they are picky eater approved recipe, even kids will love these!

Can I Freeze Them?

These are a great make ahead dinner, for those busy days when you just don’t have time to cook. They’ll freeze well for several months. Let thaw overnight in the fridge then let rest at room temperature while oven preheats and bake.

Image of large pasta shells in a oval pewter baking dish.

What Ingredients go into Cheesy Stuffed Shells?

  • Jumbo pasta shells – cook to al dente so they don’t end up soggy.
  • Fresh spinach – adds some nutrition and a pop of color.
  • Egg – helps bind the cheeses
  • Fresh basil, oregano or thyme – I love fresh herbs here but dried can be used as well (use 1/3 the amount).
  • Garlic – a classic Italian ingredient.
  • Ricotta, mozzarella and parmesan cheese – the delicious blend of the three will remind you of lasagna.
  • Salt and pepper – always a key ingredient, so the dish isn’t flat. You won’t need much since there’s salt in the cheeses and sauce.
  • Red pepper flakes – optional, if you like a little heat.
  • Marinara saucehomemade or store-bought will work great here.

Showing how to make stuffed shells. Filling cooked shells with cheese and aligning them into baking dish.

Can I Use Frozen Spinach?

Frozen Spinach will work great here too. Thaw it out first and drain then dab dry with paper towels and proceed as directed.

How do You Make Stuffed Shells?

  • Preheat oven to 375 degrees.
  • In a mixing bowl, using a fork, blend together Ricotta cheese and egg. Stir in herbs and garlic.
  • Add 2 cups mozzarella and parmesan cheese and stir then mix in prepared spinach.
  • Season mixture with salt and pepper to taste.
  • Spread 1/3 cup pasta sauce into an even layer along bottom of a 13 by 9-inch baking dish.
  • Divide cheese mixture among cooked pasta shells, stuffing each shell full with about 2 Tbsp cheese mixture.
  • Align shells in baking dish side by side, with the opening of shells facing upright. Stir red pepper flakes to taste into marinara sauce if desired.
  • Cover shells evenly with remaining marinara sauce then sprinkle tops evenly with remaining 1 cup mozzarella cheese.

Scooping one spinach and cheese stuffed shell from the casserole dish.

How Are They Cooked?

  • Bake prepared stuffed shells in a preheated 375 degree oven covered with aluminum foil for 30 minutes.

What Should I Serve with Stuffed Shells?

Since these shells are very hearty I recommend serving them with steamed or roasted vegetables or a side salad.

Stuffed shells on a white serving plate with the baking dish of stuffed shells in the background.

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5 from 12 votes

Spinach and Cheese Stuffed Shells

Hearty stuffed shells made with three cheeses, spinach, herbs, and marinara. Pure comfort food that's sure to satisfy! It's a dinner everyone can agree on.
Servings: 10
Prep25 minutes
Cook30 minutes
Ready in: 55 minutes

Ingredients

Instructions

  • Preheat oven to 375 degrees. In a mixing bowl, using a fork, blend together Ricotta cheese and egg. Stir in basil, thyme and garlic. 
  • Add 2 cups mozzarella and Parmesan cheese and toss mixture to combine. Mix in prepared spinach. Season mixture with salt and pepper to taste.
  • Spread 1/3 cup marinara sauce into an even layer along bottom of a 13 by 9-inch baking dish (or similar size casserole dish). Divide cheese mixture among cooked pasta shells, stuffing each shell full with about 2 Tbsp cheese mixture. 
  • Align shells in baking dish side by side, with the opening of shells facing upright. 
  • Stir red pepper flakes to taste into marinara sauce if desired. Cover shells evenly with remaining marinara sauce then sprinkle tops evenly with remaining 1 cup mozzarella cheese. 
  • Cover baking dish with aluminum foil and bake in preheated oven 30 minutes. Serve warm.

Notes

  • *If you don't want to steam fresh spinach, you could also use frozen and thawed spinach, just dry it well by squeezing dry with several layers of paper towels.
  • Recipe source: Cooking Classy
Nutrition Facts
Spinach and Cheese Stuffed Shells
Amount Per Serving
Calories 338 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 71mg24%
Sodium 834mg36%
Potassium 619mg18%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 4g4%
Protein 21g42%
Vitamin A 4855IU97%
Vitamin C 17.2mg21%
Calcium 436mg44%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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66 Comments

  • Brenda Willis

    Could you do these the night before and bake them next day?

  • Sandy

    I browned some ground beef and added it to the ricotta and spinach mix as well as the sauce. This recipe also got split into three 8×8 pans..one for tonight and two frozen. Hubby is a happy, happy man! Thanks for the easy recipe!

  • SandyW

    What I love about these is I make them up and put them on a cookie sheet and freeze them. I then put them in a Ziploc freezer bag and that way I can just pull out how many I want whenever we want them. Since its just the two of us, that’s five premade meals. I prefer to let them thaw before baking but I have done them frozen too, they just take a little longer.

  • Nicki Escudero

    Hi, Jaclyn, I made these last night, and they were amazing! Thanks so much for sharing such a great recipe! Nicki

  • Lisa

    I like to boil the shells, let them cool, stuff them, put them on a cookie sheet in the freezer. Once they are frozen, put them in a ziplock bag in the freezer. Take out just what you need.

  • Friday Favorites | The Cookin' Chemist

    […] Spinach and Cheese Stuffed Shells by Cooking. Classy. I’ve made these a couple of times already, and they’ve been a big hit. I am thinking these would freeze well in preparation for a quick meal, although I haven’t yet had a chance to try it. […]

  • Margare

    I had a dinner party this Saturday and of course I went straight to your blog to find the perfect meal to serve! This was HUGE hit!! Not only was it fun to make, but so easy and rather inexpensive. My friends and family raved about it. Thank you so much!

    • Jaclyn

      Jaclyn Bell

      I’m so glad to hear these were enjoyed Margare! Thanks so much for leaving a comment – I’m glad you trust my recipes to be good :).

  • Sarah

    Hah! I never understand when people say they don’t keep cheeses around either. My reaction is pretty much exactly what you wrote, “Uh…but don’t you think cheese (or carbs, sugar, chocolate) is necessary to keep you happy?” Everything in moderation and then you don’t have to give anything up! These stuffed shells look amazing. I’m adding them to my list!

    • Jaclyn

      Jaclyn Bell

      Exactly, eating things in moderation is just what I say. I can’t give up the good stuff! Thanks for your comment Sarah!