Stuffed shells are one of those meals that instantly feels like comfort. This version, filled with spinach, creamy ricotta, and savory sausage, is rich, satisfying, and perfect for sharing. Whether you’re prepping ahead for a busy week or bringing a dish to a potluck, these shells always deliver. They do take a little time to make, but the payoff is worth it, especially since they store and freeze so well.
Honestly, it’s hard to find anyone who turns these down!
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How to Customize This Recipe
This recipe is super flexible, so you can make it work with what you have on hand.
Easy swaps and additions:
- Use frozen spinach (just thaw and squeeze out excess liquid)
- Swap marinara for vodka sauce or alfredo
- Try baby kale, Swiss chard, or arugula instead of spinach
- Add finely chopped mushrooms or shredded carrots
- Use ground beef, turkey, or chicken instead of sausage
- Skip the meat entirely for a vegetarian version
Flavor boosters:
- Fresh parsley sprinkled on top before serving
- A mix of Parmesan and Pecorino Romano for extra tang
If you love flexible dinners like this, check out our Meal Planning for Beginners guide for more ideas.
Dietary Swaps (Vegetarian / Gluten-Free)
- Vegetarian: Omit the sausage or use your favorite plant-based alternative
- Gluten-free: Use gluten-free pasta shells
- Dairy-free: Swap ricotta and cheese for dairy-free alternatives
Cooking for a group? You can easily split the filling and make half vegetarian and half with meat.
Ingredient Notes or Tips
A few simple tips make this recipe much smoother:
- Cook extra shells: Some may tear while boiling—totally normal!
- Undercook slightly: Pull shells out a few minutes early since they’ll finish baking in the oven
- Stay organized: This recipe uses multiple dishes, so clean as you go if you can
Want more budget-friendly comfort meals? Check out How to Make a Food Budget for tips on stretching ingredients.
How to Store and Reheat
Stuffed shells are amazing for meal prep because they store and freeze beautifully.
To store:
- Assemble up to 2 days in advance and refrigerate before baking
- Store leftovers in the fridge for up to 4 days
- Freeze (baked or unbaked) for up to 3 months
To reheat:
- Microwave for a quick option
- Or reheat in the oven, covered with foil
- Add a splash of water or extra sauce to keep them from drying out
If you’re planning more make-ahead meals, our Weekly Meal Planner can help you stay organized.
Favorite ways to serve stuffed shells with spinach
I love these just as they are, because they’re so satisfying and filling. But sometimes I’ll serve some garlic bread alongside the shells, or a big salad. Caesar would be great, but anything big, leafy, and green would hit the spot and provide a nice contrast to these cheesy shells.
FAQs
Yes! You can fully assemble them up to 2 days in advance and store them covered in the fridge. When you’re ready, just bake as directed. This makes them perfect for hosting or meal prep.
Absolutely. You can freeze them before or after baking. Store in an airtight container for up to 3 months. Bake from frozen, adding extra time as needed.
This happens sometimes and is totally normal. Boil a few extra shells just in case. Stir gently and avoid overcooking to reduce tearing.
Yes! Just thaw it completely and squeeze out as much liquid as possible to avoid a watery filling.
Make sure they’re well covered with sauce before baking. When reheating, add a little extra sauce or water and cover with foil.
Check out our other delicious recipes!
- Vegan Pot Pie Pockets
- Brussel Sprout Caesar Salad
- Au Gratin Potatoes With Butternut Squash
- Spinach and Artichoke Dip
- Stuffed Mushrooms
- Mini Pineapple Upside Down Cakes
- Easy Carrot Cake Recipe
- The Best Chocolate Pecan Pie
Stuffed Shells With Spinach
Ingredients
- 16 jumbo pasta shells with extra in case of breakage
- 2 TBSP olive oil divided
- 3 cloves garlic minced
- 6 oz spinach
- salt and pepper to taste
- 15 oz ricotta cheese
- 8 oz shredded mozzarella cheese divided
- 4 oz Parmesan cheese
- 1 egg
- 8 oz sausage Italian style, diced small, sub vegan sausage
- 1/2 cup parsley chopped
- 1/4 cup basil chopped
- 24 oz marinara
Instructions
- Bring a large pot of salted water to a boil and add the jumbo pasta shells. You’ll need about 16 shells, so cook 20+ in case some break apart while boiling. Boil the shells according to the package instructions (9-12 minutes usually), then drain. Put the shells on a baking sheet to cool, and drizzle with half the oil to keep them from drying out or sticking to each other.
- Heat a skillet over medium heat. Add the remaining olive oil and let it heat up for 1-2 minutes. Add the garlic and saute for 30 seconds until fragrant. Then, add the spinach, salt, and pepper and cook until the spinach is wilted, 3-5 minutes.
- Set aside to cool. Once the spinach is cooled, squeeze the liquid out using either your hands, a paper towel, or a cheese cloth. You don't have to get all of the liquid out, just most of it (this keeps your filling from being runny). Once the liquid is out, roughy chop the spinach and set aside.
- In a large mixing bowl, mix the filling ingredients of ricotta, half the mozzarella, Parmesan, egg, sausage, parsley, basil, spinach and salt/pepper until everything is evenly incorporated.
- Prepare the baking dish. Pour all the marinara in the bottom of a 9×13 dish. Preheat the oven to 350 F (175 C).
- Stuff the shells using a spoon or by transferring the filling into a gallon-sized bag and cutting a large piece off the corner (this is a chunky mixture!). Add 2-3 TBSP of filling to each shell. Place the shells in the marinara as you complete them. Once they are all filled, top with the remaining mozzarella.
- Bake covered for 35 minutes. If desired, broil for an additional 2-3 minutes to brown the cheese (keep a close eye on it!). Let cool slightly before serving. Let cool fully before storing.
Sue Denny says
When do you add the sausage?
Carrie Havranek says
Hi Sue! That’s step six: Stuff the shells. We’ve clarified the previous step so it’s a little more clear that it’s the filling for the shells. Thanks for your question! Enjoy!