There’s just something magical about baking a tray of stuffed shells while holiday music hums in the background and the scent of cinnamon-spiced marinara fills the kitchen. These Spinach & Ricotta Stuffed Shells feel like comfort food dressed up for a party—melty, cheesy, and nestled in a marinara sauce with festive flair. Whether you’re hosting a holiday dinner or simply want to sprinkle a little sparkle on your weeknight, this is the kind of cozy dish that makes you feel right at home.
Why You’ll Love This Recipe
I’ve made these for holiday gatherings, potlucks, and yes—even just a Tuesday night when I wanted something that gave me a hug on a plate. It’s warm, hearty, and has just enough holiday sparkle to feel special without being fussy.
- Perfect for feeding a crowd or making ahead
- The holiday marinara has hints of cinnamon, nutmeg, and orange zest—just enough to feel festive
- Vegetarian and hearty enough to satisfy everyone at the table
- Freezer-friendly for easy make-ahead meals
- Customizable with meat, mushrooms, nut-free cheese, or gluten-free pasta
Ingredients Breakdown
Essentials
- 20–24 jumbo pasta shells
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup dry red wine
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp sugar (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/4 tsp cinnamon
- Pinch of nutmeg
- 1 bay leaf
- Salt and pepper, to taste
- 1–2 tbsp balsamic vinegar (optional)
- Zest of 1/2 an orange (optional)
- 2 tbsp chopped fresh parsley (for sauce)
- 15–20 oz ricotta cheese
- 1 cup shredded mozzarella cheese (plus more for topping)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 cup fresh spinach, wilted and squeezed dry
- 2 tbsp chopped fresh parsley (for filling)
Pro Tips
- Use whole-milk ricotta for the creamiest filling
- Steam spinach in the microwave with a splash of water—it saves time and dishes
- Pre-cook extra shells in case a few tear
- If using mushrooms, sauté with the onions for extra flavor depth
- Grate your own Parmesan if you can—it melts better and adds a nutty finish
Step-by-Step Instructions
- Make the Holiday Marinara: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute more.
- Pour in red wine to deglaze the pan, scraping up browned bits. Let it reduce slightly, 2–3 minutes.
- Stir in crushed tomatoes, tomato paste, sugar, oregano, basil, thyme, sage, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer 25–30 minutes, stirring occasionally.
- Remove bay leaf and stir in balsamic vinegar and orange zest, if using. Adjust seasoning and stir in fresh parsley. Set aside.
- Make the Ricotta Filling: In a large bowl, mix ricotta, 1/2 cup of mozzarella, Parmesan, egg, parsley, and salt/pepper. Fold in wilted spinach (and sautéed mushrooms if using).
- Cook the Shells: Bring a large pot of salted water to a boil. Cook shells for 7–9 minutes, until just al dente. Drain and rinse with cool water.
- Assemble: Lightly oil a 9×13-inch baking dish. Spread 1 cup of marinara on the bottom. Fill each shell with about 2 tbsp of filling and place in the baking dish seam-side down. Spoon remaining marinara over the shells. Top with remaining mozzarella and a sprinkle of Parmesan.
- Bake: Cover dish with foil and bake at 350°F for 25 minutes. Uncover and bake an additional 5–10 minutes until bubbly and golden. Rest for 5–10 minutes before serving.
Chef’s Tips and Tricks
- Don’t overcook the shells—they’ll continue cooking in the oven
- Use a piping bag or zip-top bag with the corner cut off to easily fill the shells
- Add a pinch of red pepper flakes to the marinara for a cozy kick
- Use a cast iron or ceramic baking dish to keep the heat even and retain warmth
- For make-ahead: assemble everything and refrigerate overnight—just pop it in the oven when you’re ready
Recipe Variations and Serving Suggestions
- For meat-lovers: Add cooked Italian sausage or ground turkey to the cheese filling for extra heft
- Make it gluten-free: Use GF jumbo pasta shells (you may need to look at specialty stores)
- Vegan version: Choose vegan ricotta, mozzarella, and use a flax egg
- Festive topping: Sprinkle pomegranate seeds or toasted pine nuts on top just before serving
- Serve with: A peppery arugula salad or rosemary garlic bread to balance the richness
FAQs
Can I make this ahead of time?
Absolutely! You can assemble the entire dish up to 24 hours in advance—just cover tightly and refrigerate. When ready to bake, add an extra 10–15 minutes to the cook time if it’s cold from the fridge.
How do I store leftovers?
Leftovers keep beautifully in the fridge for 3–4 days. Reheat in a microwave or warm oven (covered) until hot and bubbly again.
Can I freeze this?
Yes! Assemble the dish but don’t bake it. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before baking with a few extra minutes on the timer.
Recipe Card
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Ingredients:
- 20–24 jumbo pasta shells
- 15–20 oz ricotta
- 1 cup mozzarella (plus more for topping)
- 1/2 cup Parmesan
- 1 egg
- 1 cup cooked spinach
- 2 tbsp parsley
- Holiday Marinara (see above)
Instructions:
- Make the marinara sauce and cool slightly.
- Mix the spinach and ricotta filling. Cook shells and assemble in a baking dish.
- Bake covered 25 minutes, then uncovered for 5–10 minutes more. Let rest before serving.
Nutrition: 375 calories per serving (approx.)
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below, snap a photo, and tag @thekitchensaid on Instagram so I can share your delicious creations! 💛
