Stuffed Pasta Shells with Ricotta, Mozzarella, Parmesan, Sautéed Spinach, Marinara Sauce & Pine Nuts

Why You’ll Love This Recipe

I love how this recipe turns a handful of humble ingredients into something incredibly comforting and elegant. The creamy cheese filling melts into the warm marinara, while the spinach adds a fresh earthy note. The toasted pine nuts on top give a delightful crunch that makes this dish feel extra special. It’s also great to make ahead and bake later, which makes my evenings much easier.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Jumbo pasta shells

• Ricotta cheese

• Mozzarella cheese, shredded

• Parmesan cheese, grated

• Fresh spinach

• Garlic, minced

• Olive oil

• Egg (to bind the filling)

• Salt and black pepper

• Marinara sauce (homemade or store-bought)

• Pine nuts, toasted

• Fresh basil or parsley for garnish (optional)

directions

1. I preheat the oven to 375°F (190°C) and cook the pasta shells until just al dente. I drain them and rinse under cool water to stop the cooking.

2. While the pasta cooks, I heat olive oil in a skillet and sauté the garlic until fragrant. I add the spinach and cook until wilted, then set it aside to cool slightly.

3. In a large bowl, I mix the ricotta, mozzarella, parmesan, sautéed spinach, egg, salt, and pepper until everything is well combined.

4. I spoon or pipe the cheese mixture into each shell, then arrange them in a baking dish coated with a layer of marinara sauce.

5. I pour more marinara sauce over the stuffed shells, sprinkle extra mozzarella or parmesan if I want a cheesier top, and cover the dish with foil.

6. I bake for about 25 minutes, then uncover and bake for another 10 minutes until bubbly and golden.

7. Just before serving, I sprinkle toasted pine nuts and fresh herbs over the top for added texture and flavor.

Servings and timing

This recipe serves 4 to 6 people. It takes about 20 minutes to prep, 25–35 minutes to bake, and a few extra minutes for assembly and toasting the pine nuts—so it’s ready in around 1 hour total.

Variations

Sometimes I mix in chopped mushrooms or caramelized onions for added depth. I’ve also made a meat version by adding cooked ground beef or Italian sausage to the filling. For a dairy-free option, I use vegan cheeses and skip the egg. If I want to lighten it up, I use part-skim ricotta and reduce the amount of mozzarella.

storage/reheating

I store leftovers in the fridge for up to 4 days, covered tightly. To reheat, I bake it in the oven at 350°F until warmed through or microwave individual portions. I can also freeze the assembled, unbaked shells—just thaw overnight in the fridge and bake as usual when ready.

FAQs

Can I make this ahead of time?

Yes, I often assemble the dish a day ahead and keep it covered in the fridge. I bake it when I’m ready to serve, which saves time.

Do I need to cook the shells fully before stuffing?

No, I cook them just until al dente so they hold their shape during baking and don’t become mushy.

Can I use frozen spinach?

Yes, I thaw it and squeeze out as much moisture as possible before mixing it into the cheese filling.

What’s the best way to toast pine nuts?

I toast them in a dry skillet over medium heat for 2–3 minutes, stirring constantly until golden and fragrant.

Can I make this vegetarian?

It already is! I just make sure the cheeses I use are vegetarian-friendly if that’s important to me.

Conclusion

Stuffed Pasta Shells with Ricotta, Mozzarella, Parmesan, and Spinach are one of those dishes I keep coming back to. They’re warm, cheesy, satisfying, and elegant enough to serve for a special occasion. The marinara adds brightness, and the toasted pine nuts finish it off with a lovely crunch. It’s a complete comfort meal that never fails to impress.