This is the kind of dinner that makes you sigh after the first bite—cheesy stuffed shells, baked in tangy marinara, filled with creamy ricotta and bright spinach. It’s a classic for a reason. It feels like a hug in a casserole dish, and honestly, I’ve never been able to stop at one serving.
It’s one of those reliable, no-fuss meals I love to make for family dinners or when I’m feeding friends. It looks fancy, but it’s secretly very simple. The filling comes together in minutes, and once those shells are stuffed and baked, the house smells like something cozy is about to happen.
What Makes These Shells So Irresistible
There’s just something so comforting about baked pasta, right? These shells are tender with a little bite, the ricotta filling is smooth and seasoned with garlic, lemon zest, and a hint of heat from red pepper flakes. It’s rich but still feels fresh thanks to the spinach and citrus.
If I’m being honest, I originally made this as a clean-out-the-fridge type of meal—I had a half tub of ricotta, some wilting spinach, and leftover marinara. But it turned out so delicious that it became a dinner repeat. Now, it’s one of my go-to pasta bakes when I want to feed a crowd without hovering over the stove.
Ingredients Breakdown: Keep It Simple and Delicious
Here’s what you’ll need (and why I love each one):
Jumbo Pasta Shells
The perfect little vessels for holding all that creamy filling. I always cook a few extra in case some tear while boiling.
Marinara Sauce
You can absolutely use store-bought here (Rao’s is my favorite when I’m not making my own). Or if you’ve got some homemade sauce stashed in the freezer—use it. Either way, it brings everything together with a nice tang and a hint of sweetness.
Ricotta Cheese
This is the star of the filling—smooth, mild, and creamy. I prefer whole milk ricotta for a richer taste.
Fresh Spinach
I always steam and chop it before mixing it in. Frozen spinach works too—just thaw and squeeze out all the moisture.
Pecorino Cheese
It adds a salty, nutty depth that balances the ricotta. Parmesan works fine too if that’s what you’ve got.
Garlic, Lemon Zest & Oregano
These give the filling real flavor. The lemon zest especially—it cuts through the richness and makes the whole dish feel a little brighter.
Red Pepper Flakes
Just a pinch adds a gentle kick. Not spicy, just enough to keep things interesting.
Step-by-Step: How I Make It
1. Steam the Spinach
I usually do this while I’m prepping other ingredients. Once it’s wilted, I squeeze out the excess water (a clean kitchen towel works great), give it a rough chop, and set it aside to cool.
2. Mix the Filling
In a bowl, I stir together the ricotta, chopped spinach, pecorino, garlic, lemon zest, oregano, and a touch of red pepper. I give it a quick taste and adjust the salt if needed. It’s creamy, herby, and just the right amount of cheesy.
3. Boil the Pasta
Cook the shells until they’re just shy of al dente. They’ll finish in the oven, and slightly undercooked shells are easier to handle without tearing.
4. Stuff the Shells
This is the fun part. I use a small spoon or sometimes a piping bag with a wide tip (great trick if you’re making a big batch). You’ll get about 18 to 20 filled shells, depending on how generous you are.
5. Assemble and Bake
I spoon a generous layer of marinara into a 9×13 dish, then nestle the shells in. I usually drizzle a bit more sauce on top and cover with foil. Into the oven they go—425°F for 20 minutes.
Make-Ahead & Freezer Notes
This is one of those dishes that’s even better when made ahead. I often assemble everything earlier in the day and stash it in the fridge. When dinner rolls around, I just pop it into the oven and relax.
You can also freeze it (before or after baking). Just make sure it’s well wrapped. If frozen before baking, add an extra 10–15 minutes covered in the oven. It’s a lifesaver on busy nights.
What to Serve with These Cheesy Shells
If you ask me, these shells need three things alongside:
More Sauce – I always warm up extra marinara and bring it to the table so everyone can add more as they go. I like mine saucy!
A Simple Salad – My go-to is a sharp arugula salad with lemon vinaigrette, but a Caesar or a beet salad also works beautifully to cut through the richness.
Bread for Mopping – Crusty bread is always a win. But garlic knots or homemade focaccia? Even better.
This meal is exactly what I crave on cooler nights—or when I want to serve something hearty without spending hours in the kitchen.
A Few Extra Tips from My Kitchen
- Use a glass or ceramic baking dish – metal ones can cause the tomato sauce to taste a bit tinny after baking.
- Let it rest – After baking, let the dish sit uncovered for 5–10 minutes before serving. It helps everything set and makes for cleaner scoops.
- Double the recipe for a crowd – This one disappears fast. If I’m feeding more than 4 people, I make two trays and freeze one.
Stuffed Shells
If you're in the mood for a cozy dinner that feels a little fancy without the fuss, these stuffed shells hit the spot. Creamy ricotta, vibrant spinach, and fragrant herbs come together inside tender pasta shells, all baked in a bed of rich marinara. It’s the kind of comforting dish that makes any weeknight feel special. You can even prep them ahead to make dinner extra easy.
Ingredients
- 18 to 20 jumbo pasta shells
- 5 oz fresh spinach
- 2 cups (16 oz) ricotta cheese
- ¼ cup grated pecorino cheese, plus extra for topping
- 2 cups marinara sauce, plus more for serving
- 2 garlic cloves, finely grated
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt, plus more for pasta water
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- Chopped fresh parsley, for garnish
Instructions
- Start by preheating your oven to 425°F.
- Bring about an inch of water to a simmer in a pot, then place a steamer basket over it with the spinach inside. Cover and let it steam for about a minute, just until it wilts. Once cool enough to handle, squeeze out all the excess moisture and give it a quick chop.
- Boil the pasta shells in well-salted water until just shy of fully cooked—about 10 minutes. Drain, then drizzle with a touch of olive oil to prevent sticking.
- In a mixing bowl, stir together the chopped spinach, ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and a few generous twists of black pepper.
- Spoon a layer of marinara sauce into the base of a 9x13-inch baking dish. Fill each pasta shell with the ricotta mixture and nestle them into the sauce. Sprinkle with a bit more pecorino on top if you’d like.
- Cover the dish with foil and bake for 20 minutes, or until the filling is warmed through and the sauce is bubbling around the edges.
- Serve hot, topped with more warm marinara and a scattering of fresh parsley.
Notes
- You can stuff the shells and arrange them in the dish with the marinara up to 4 hours in advance. Just cover and refrigerate until you're ready to bake.
- Freezer-Friendly:Assemble everything in the baking dish, cover tightly with foil, and freeze. On serving day, let it thaw in the fridge for about 10 hours, then bake—still covered—at 425°F for about 30 minutes or until heated through.
- Let me know if you'd like a printable card layout or Pinterest pin text for this!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 405Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 22mgSodium 1169mgCarbohydrates 56gFiber 6gSugar 8gProtein 16g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
These stuffed shells are everything I love in a comfort dish—creamy, cheesy, flavorful, and surprisingly simple to make. It’s one of those recipes that impresses guests but still feels like home-cooked goodness.
Whether you’re planning a dinner party or just want something cozy to curl up with at the end of the day, I hope you give these a try. And fair warning: leftovers are just as addictive.
Try other Pasta Recipes:
