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

  • Mary Beth Edwards

    This is delicious!! Followed the recipe exactly. It’s a keeper!
    Thank you!!

  • Donna

    I make these all the time, I just chop fresh spinach and it comes out great, really no need to wilt and deal with all the moisture.

  • Jane Bucceri

    Another question,
    Can you freeze the shells without the sauce and add later when ready to bake? Don’t have time to make sauce this weekend.

    Thanks,
    Jane

  • Jane Bucceri

    Still very confused with your cheese measurements. If buy the finely shredded cheese in the store how many ounces of mozzarella and parmesan do I need?

    Are the cup measurements when you buy the cheese whole and shred yourself??

    Yhank you

    • Jaclyn

      Jaclyn Bell

      I would still use the same amounts of store-bought shredded cheese if that’s the route you are going.

  • Cynthia Trocinski

    I was wondering at what point is best to freeze shells for later use? These look absolutely delicious tho! Excited to make it!

    • Jaclyn

      Jaclyn Bell

      Just before baking. Then you can bake right from the freezer (in a shatterproof dish) for extended time or thaw overnight in the fridge then bake a little longer than directed.

  • Jenna

    I have made this several times now, and every time it’s a hit! My kids literally jump up and down when they find out these are for dinner :) I also made it for a dinner party and everyone loved it- and went back for seconds!

  • Emily Drawhorn

    Just cooked this and finished eating. I’m new at cooking and trying to learn more. It wasn’t hard and it came out delicious. I added a little more garlic though.

    • Jaclyn

      Jaclyn Bell

      Thanks for your feedback Emily! I’m so happy to hear you enjoyed the recipe!

  • Erin P

    Recipe works perfect with every step. When cooking the shells, I stopped 75% of the way so after baking, the shells are still al dente!