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Spinach Stuffed Shells – Jumbo pasta shells are filled with a creamy mix of ricotta, spinach, and artichokes, then baked in a smoky fire-roasted tomato sauce until bubbly.
Stuffed shells are one of those dinners that always feel a little special but don’t actually take much work—especially when the filling is creamy, cheesy, and loaded with spinach and artichokes.
It’s like your favorite dip turned into a hearty pasta bake, which means it can go straight from weeknight dinner to dinner party without changing a thing.
The fire-roasted tomato sauce adds just enough smokiness to balance the richness of the filling, and the mozzarella on top turns bubbly and golden in the oven.
Pair it with a slice of Garlic Olive Cheese Bread to really round things out (and to scoop up every bit of that sauce). This is the kind of meal that guarantees happy plates and zero leftovers.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
For The Sauce
- Garlic
- Olive Oil
- Fire Roasted Tomatoes – can you regular diced tomatoes as well or even a premade sauce if you prefer
- Italian Seasoning
- Oregano
For The Shells
- Mozzarella Cheese
- Ricotta Cheese
- Black Pepper
- Artichoke Hearts
- Spinach – I use a package of frozen spinach that is thawed and squeezed very well to remove all of the liquid
- Garlic
- Jumbo Shells
How To Make Spinach Stuffed Shells
- Cook The Sauce – Sauté garlic in olive oil, then add tomatoes, Italian seasoning, and oregano. Simmer until slightly thickened and season to taste.
- Mix The Filling – Combine mozzarella, ricotta, pepper, artichoke hearts, spinach, and garlic in a large bowl until smooth and creamy.
- Prepare The Pans – Spread a thin layer of sauce across the bottom of each baking pan to keep the shells from sticking.
- Stuff The Shells – Spoon filling into cooked shells and arrange them neatly in the pans.
- Layer Sauce & Cheese – Pour the remaining sauce over the shells and top with the rest of the mozzarella.
- Bake Until Bubbly – Cover with foil and bake until the cheese melts and everything is hot and gooey.
- Cool & Serve – Let the shells rest a few minutes before serving for easier plating.
Recipe Tips & Tricks
- Drain Spinach Thoroughly – Squeeze out as much moisture as possible from the spinach to keep the filling from becoming watery.
- Chop Artichokes Small – Smaller pieces mix more evenly with the ricotta and make stuffing the shells easier.
- Undercook The Shells – Boil them just shy of al dente so they stay intact when stuffing and finish cooking in the oven.
- Season The Sauce Well – Taste and adjust salt and pepper so the sauce isn’t bland; this is your main flavor layer.
- Double The Recipe For Freezer Meals – Make two pans and freeze one unbaked for a future easy dinner.
- Add Extra Cheese On Top – A little extra mozzarella or even Parmesan before baking gives you a gooey, golden topping.
- Make Ahead Friendly – Assemble the dish a day in advance, cover, and refrigerate. Bake as directed when ready to eat.
- Switch Up The Veggies – Swap in sautéed mushrooms, roasted red peppers, or kale for a twist on the classic filling.
Yes! You can assemble the shells and refrigerate them up to 24 hours in advance. When ready to bake, remove from the fridge while the oven preheats and bake as directed.
Definitely. Assemble the shells but do not bake. Cover tightly with plastic wrap and foil, then freeze for up to 2 months. Bake from frozen, covered, for 60–70 minutes until hot and bubbly.
Undercook the pasta by a couple of minutes so they stay firm. Rinse with cold water after draining to stop the cooking and make them easier to handle.
More Comforting Pasta Recipes
Spinach Stuffed Shells
Ingredients
Sauce
- 3 cloves garlic, minced
- 1 teaspoon olive oil
- 2 28 oz cans fire roasted tomatoes, crushed
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano
Shells
- 2 cups Mozzarella cheese, shredded
- 15 oz ricotta cheese
- 1/4 teaspoon black pepper
- 14 oz artichoke hearts, drained and chopped
- 10 oz frozen spinach, thawed and squeezed dry
- 2 garlic cloves, minced
- 32 jumbo shells
Instructions
- Preheat oven to 375º F. Spray 2 9-inch baking pans with non-stick spray.
- Bring a large pot of water to boil and cook the shells 2 minutes shy of package directions. Drain and set aside.32 jumbo shells
- To make the sauce: Heat 1 tsp olive oil in a sauce pan over medium heat. Add garlic cloves, and cook for about 1 minute; or until fragrant. Add in tomatoes, oregano and Italian seasoning. Cook for about 10 minutes or until it thickens slightly. Season with salt and pepper to taste.3 cloves garlic, 1 teaspoon olive oil, 2 28 oz cans fire roasted tomatoes, 1 teaspoon Italian seasoning, 1 teaspoon oregano
- To make the filling: In a large bowl mix together 1 cup of Mozzarella, ricotta, black pepper, artichoke hearts, spinach, and garlic until well combined.2 cups Mozzarella cheese, 15 oz ricotta cheese, 1/4 teaspoon black pepper, 14 oz artichoke hearts, 10 oz frozen spinach, 2 garlic cloves
- Place about 1/2 of sauce into the bottom of each pan (just enough to coat).
- Spoon about 2 Tablespoons of filling into each of the shells. Place the shells into the pans. Once you have assembled all of the shells, pour the remaining sauce over the shells. Sprinkle with the remaining 1 cup of Mozzarella cheese.
- Cover with foil and back for 30 minutes, until the cheese is melted.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds like such a nice meal! I love spinach-artichoke anything!
I like the artichokes that are included in the recipe. The real draw is the ricotta cheese. I see that in a recipe and away I go trotting down the road in fine style. A ricotta cheese company should hire me as a spokesperson. I love the flavor, but I like saying the word as well. Okay that’s weird, but you have to admit there is something inherently romantic and so European with the Italian language.
Stuffed shells are a favorite around here! Love that you can freeze one for a meal later!