5 Ingredient Stuffed Shells with Spinach and Ricotta

These 5 ingredient stuffed shells with spinach and ricotta are comforting, hearty, and surprisingly simple to make. I love how the tender pasta shells cradle the creamy spinach and ricotta filling, all baked in a rich marinara sauce.

Why You’ll Love This Recipe

I like this recipe because it requires just a handful of ingredients yet delivers big on flavor. The combination of spinach and ricotta is classic, and the marinara sauce ties it all together beautifully. I also enjoy that it’s a dish I can prepare ahead of time and bake when I’m ready, making it perfect for busy days or dinner with friends.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

25 fl oz or 700 ml marinara sauce
16 jumbo shells plus 2-3 extra ones in case some of the shells break during cooking
1 tablespoon olive oil
3 cloves garlic minced
17 oz or 500 g fresh spinach See notes
7 oz or 200 g vegan ricotta ½ batch
sea salt and freshly ground black pepper, to taste
3-4 tablespoon vegan parmesan to serve

Directions

1. I start by preheating the oven to 375°F (190°C).
2. I cook the jumbo pasta shells in salted boiling water according to package instructions until just al dente. I drain and set them aside to cool slightly.
3. While the shells cook, I heat olive oil in a skillet over medium heat.
4. I add the garlic and sauté for about 1 minute until fragrant.
5. I add the fresh spinach and cook until wilted, then season with salt and pepper.
6. I stir the spinach into the vegan ricotta until well combined.
7. I spread a thin layer of marinara sauce over the bottom of a baking dish.
8. I stuff each pasta shell with the spinach-ricotta mixture and arrange them in the baking dish.
9. I pour the remaining marinara sauce over the shells.
10. I cover the dish with foil and bake for 20–25 minutes.
11. I remove the foil, sprinkle with vegan parmesan, and bake for another 5 minutes until heated through.

Servings and Timing

This recipe makes about 4 servings. It takes around 20 minutes to prep and 30 minutes to bake, so I plan for about 50 minutes total.

Variations

Sometimes I add sautéed mushrooms or zucchini to the spinach filling for extra vegetables. If I want a creamier filling, I mix in a little vegan cream cheese with the ricotta. For a non-vegan version, I use regular ricotta and parmesan. I also like to add a pinch of red pepper flakes for some heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I bake the shells covered in the oven at 350°F until warmed through. I can also freeze the unbaked stuffed shells with sauce for up to 2 months, then thaw overnight in the fridge before baking.

FAQs

Can I make this dish ahead of time?

Yes, I assemble the shells, cover them tightly, and refrigerate for up to 24 hours before baking.

Can I freeze stuffed shells?

Yes, I freeze them before baking for best results, then bake from frozen with extra cooking time.

Can I use frozen spinach instead of fresh?

Yes, I thaw and drain it well before mixing with the ricotta.

Do I need to cook the shells fully before stuffing?

No, I cook them just until al dente since they’ll finish cooking in the oven.

Can I make this with regular dairy ricotta?

Yes, I sometimes use traditional ricotta cheese instead of vegan ricotta.

What size baking dish works best?

I usually use a 9×13-inch dish, which fits the shells comfortably in a single layer.

Can I add more protein to this recipe?

Yes, I mix in cooked lentils or crumbled vegan sausage with the filling.

How do I prevent the shells from sticking together?

I drizzle them with a little olive oil after cooking so they stay separate while cooling.

Can I use a different sauce?

Yes, I sometimes use a creamy tomato sauce or even pesto for a twist.

What sides go well with stuffed shells?

I like a fresh green salad, garlic bread, or roasted vegetables on the side.

Conclusion

I enjoy making these 5 ingredient stuffed shells with spinach and ricotta because they’re simple, comforting, and full of flavor. The creamy filling, tender pasta, and savory marinara sauce create a satisfying meal that feels both wholesome and indulgent. It’s a recipe I love serving for cozy family dinners or when I want something easy but impressive.

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