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Spinach and Ricotta Stuffed Jumbo Shells on a white plate

Spinach and Ricotta Stuffed Jumbo Shells

Spinach and Ricotta Stuffed Jumbo Shells are easy to make for busy weeknight dinners. Filled with ricotta, spinach, and mushroom, and topped with a simple marinara sauce and shredded mozzarella, they're hearty, tasty and sure to be a family favorite.
Course Pasta
Cuisine American, Italian
Keyword Spinach and Ricotta Stuffed Jumbo Shells, stuffed shells, vegetarian pasta dish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 Servings
Calories 323kcal
Author Lalaine


  • 24 pieces uncooked jumbo shells
  • 1 tablespoon olive oil
  • 1/2 small onion, peeled and chopped
  • 1 clove garlic, peeled and minced
  • 1 mini sweet pepper, seeded and chopped
  • 1/4 cup carrots, shredded
  • 4 button mushrooms, chopped
  • 1 cup fresh baby spinach, chopped
  • salt and pepper to taste
  • 2 cups ricotta cheese
  • 1/2 cup Parmesan cheese, shredded
  • 2 cups marinara sauce
  • 2 tablespoons water
  • 1 cup mozzarella cheese, shredded


  • In a pot of boiling water, cook jumbo shells about 1 minute shy of package directions. Drain well.
  • In a pan over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened. 
  • Add sweet peppers, carrots, and mushrooms. Continue to cook for about 2 to 3 minutes or until vegetables are tender yet crisp.
  •  Add spinach and cook until just wilted. 
  • Season with salt and pepper to taste. Remove from pan and allow to cool.
  • In a bowl, combine ricotta cheese, Parmesan cheese, and vegetable mixture. 
  • Using a small scoop or a tablespoon, stuff jumbo shells with the ricotta mixture.
  • In a lightly greased 9 x 13 baking dish, add half of marinara sauce and water. Stir to combine.
  •  Arrange shells open side up in a single layer. Cover with remaining marinara sauce and sprinkle top with mozzarella cheese. 
  • Cover baking dish with foil and bake in a 400 F oven for about 30 minutes or until heated and cheese is melted. Serve hot.


Calories: 323kcal | Carbohydrates: 29g | Protein: 17g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 565mg | Potassium: 455mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2175IU | Vitamin C: 25.4mg | Calcium: 288mg | Iron: 1.6mg