Cheese and Spinach Stuffed Jumbo Shells are the perfect blend of creamy ricotta filling, tender pasta, rich marinara, and gooey melted mozzarella. This comforting baked pasta dish is easy to prepare, packed with flavor, and ideal for family dinners, potlucks, or meal prep. Each bite delivers cheesy goodness with a touch of spinach for balance.

Why You’ll Love This Recipe

You’ll love this recipe because it’s creamy, satisfying, and incredibly simple to make. The ricotta and spinach mixture creates a luscious filling that pairs beautifully with tangy marinara and melty mozzarella. It’s freezer-friendly, great for feeding a crowd, and customizable to your taste. Plus, it’s a complete comfort food classic that always impresses.

Cheese and Spinach Stuffed Jumbo Shells

Cheese and Spinach Stuffed Jumbo Shells are a timeless Italian-American comfort dish that delivers big flavor with minimal effort. The jumbo pasta shells act as perfect edible cups, holding a rich, creamy ricotta mixture in every bite. Once baked with marinara and topped with mozzarella, the entire dish becomes bubbly, cheesy, and irresistibly comforting.

One of the highlights of this recipe is the ricotta filling. Mixed with Parmesan, spinach, and an egg, the filling is smooth, creamy, and perfectly seasoned. The spinach adds a subtle earthy flavor while boosting the nutritional profile, making the dish feel hearty yet balanced.

Cooking the jumbo shells to al dente ensures they hold their shape when stuffed. These large pasta shells are ideal for capturing and holding generous scoops of the ricotta mixture. When baked, they become tender without falling apart, creating a perfect texture contrast with the creamy filling.

The marinara sauce brings the dish together with its bright acidity and rich tomato base. Whether you use store-bought or homemade marinara, the sauce seeps into the shells as they bake, enriching the pasta and enhancing the cheesy filling. It creates a comforting, saucy base that makes every bite more satisfying.

Mozzarella cheese provides the perfect finishing touch. As it melts and browns in the oven, it forms a golden, stretchy layer that makes the casserole irresistible. The bubbling cheese combines with the marinara to create the classic baked Italian texture that everyone loves.

Stuffed shells are also an excellent make-ahead dinner option. You can prepare the shells and filling in advance, assemble the dish, and refrigerate or freeze it until you’re ready to bake. This makes it a stress-free choice for busy nights or entertaining guests.

This dish is also highly customizable. You can swap spinach for kale, use different cheeses, or add protein like Italian sausage or shredded chicken. The flexibility makes it easy to tailor the recipe to your family’s tastes or dietary preferences.

Visually, stuffed shells make a stunning presentation. They look elegant lined up in a casserole dish, topped with sauce and melted cheese. It’s a beautiful dish to bring to potlucks or family gatherings because it looks as good as it tastes.

Fans of traditional baked pasta dishes such as lasagna or manicotti will appreciate the similar flavors and textures in these stuffed shells. However, the individual portions created by the shells offer a fun and easy-to-serve twist on classic recipes.

Whether you’re craving cozy comfort food, planning a family-style dinner, or looking for a freezer-friendly meal prep option, Cheese and Spinach Stuffed Jumbo Shells are a delicious and dependable choice. They bring together classic Italian flavors in a satisfying, crowd-pleasing casserole dish.

---

Servings & Time

Servings: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

---

Ingredients

Pasta & Cheese Filling

• 12 ounces jumbo pasta shells (dry)

• 2 cups ricotta cheese

• 4 ounces Parmesan cheese, grated

• 1 cup frozen chopped spinach, thawed

• 1 egg

• 1/2 teaspoon salt (or to taste)

• 1/2 teaspoon pepper (or to taste)

For Baking

• 24 ounces marinara sauce (1 jar)

• 2 cups mozzarella cheese, shredded

• Fresh basil, chopped (for garnish)

---

Instructions

1. Preheat the oven to 400°F.

2. Cook the jumbo shells in well-salted boiling water until al dente.

3. Stir frequently to prevent sticking, then rinse with cold water.

4. Squeeze excess water from the thawed spinach.

5. In a bowl, mix ricotta, Parmesan, spinach, egg, salt, and pepper.

6. Transfer the mixture to a piping bag or freezer bag.

7. Snip a 1-inch opening at the tip of the bag.

8. Pour half of the marinara sauce into a 9×13-inch casserole dish.

9. Pipe about 2 tablespoons of filling into each shell.

10. Arrange stuffed shells over the marinara in the dish.

11. Pour the remaining marinara on top.

12. Sprinkle with shredded mozzarella.

13. Bake for 20–25 minutes until bubbly.

14. Broil for 2–5 minutes to brown the cheese.

15. Garnish with fresh basil and cracked pepper.

---

Tips

Ingredient Substitutions

• Use cottage cheese instead of ricotta for a lighter filling.

• Swap spinach with sautéed kale or Swiss chard.

• Add sautéed mushrooms or cooked sausage for extra flavor.

Make-Ahead & Storage

• Assemble up to 24 hours ahead and refrigerate.

• Freeze unbaked shells for up to 3 months.

• Store leftovers in the fridge for 3–4 days.

Serving Variations

• Serve with garlic bread and a fresh green salad.

• Add crushed red pepper flakes for a spicy kick.

• Use a creamy Alfredo sauce instead of marinara for a richer dish.

Avoid Common Mistakes

• Don’t overcook the pasta—overcooked shells tear easily.

• Make sure the spinach is well drained to avoid watery filling.

• Don’t skip broiling—it creates the perfect cheesy top.