Spinach and ricotta stuffed shells are a beloved dish among vegetarian families and pasta lovers alike. Their creamy, savory filling combined with marinara sauce makes them an irresistible comfort food. This casserole version adds a convenient twist, making it perfect for family dinners or gatherings.

Spinach and Ricotta Stuffed Shells Casserole


For the Shells:

  • 20 jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste

For the Marinara Sauce:

  • 2 cups marinara sauce (store-bought or homemade)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Optional Garnishes:

  • Fresh basil leaves
  • Grated Parmesan cheese


Step 1: Cook the Shells

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil.
  3. Add the jumbo pasta shells and cook according to package instructions until al dente.
  4. Drain the shells and set them aside to cool slightly.

Step 2: Prepare the Spinach and Ricotta Filling

  1. In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, chopped spinach, minced garlic, and Italian seasoning.
  2. Season with salt and pepper to taste.
  3. Mix well until all ingredients are thoroughly combined.

Step 3: Make the Marinara Sauce

  1. In a medium saucepan, heat olive oil over medium heat.
  2. Add chopped onion and sauté until translucent.
  3. Add minced garlic, dried basil, and dried oregano, and sauté for another minute.
  4. Pour in the marinara sauce and stir well.
  5. Season with salt and pepper to taste.
  6. Simmer the sauce on low heat for about 10 minutes, stirring occasionally.


Step 4: Stuff the Shells

  1. Spread a layer of marinara sauce on the bottom of a 9x13-inch casserole dish.
  2. Using a spoon, fill each cooked pasta shell with the spinach and ricotta mixture.
  3. Arrange the stuffed shells in the casserole dish in a single layer.

Step 5: Add the Sauce

  1. Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.
  2. Sprinkle extra shredded mozzarella cheese on top if desired.


Step 6: Bake the Casserole

  1. Cover the casserole dish with aluminum foil.
  2. Bake in the preheated oven for 25 minutes.
  3. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.


Step 7: Serve the Casserole

  1. Allow the casserole to cool for a few minutes before serving.
  2. Garnish with fresh basil leaves and grated Parmesan cheese.
  3. Serve with a side salad or garlic bread for a complete meal.


Step 8: Store Leftovers

  1. Allow any leftovers to cool completely.
  2. Transfer to an airtight container and refrigerate.
  3. Leftovers can be stored for up to 3 days.
  4. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through.


Enjoy your delicious spinach and ricotta stuffed shells casserole! We'd love to see your culinary creations. Share your dish on social media and tag us. For more delicious recipes and cooking tips, visit our website today.

Happy cooking!

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