Cheesy Stuffed Pasta Shells with Spinach and Ricotta

These stuffed pasta shells are cheesy, saucy, and irresistibly delicious. Jumbo shells are filled with a savory mixture of ground beef and ricotta, layered in marinara, and finished with melted cheese—essentially lasagna packed into tender shells. It’s a comforting, family-friendly dinner that’s perfect for weeknights or special occasions.

Serve with a crisp kale Caesar salad or a basket of warm cheese sticks for a complete meal.

This recipe captures all the familiar flavors of lasagna but places them inside jumbo pasta shells for an easier, hands-on twist. Each shell holds a rich mix of browned beef, tangy marinara, creamy ricotta, and melted mozzarella. The result is a hearty, crowd-pleasing bake that reheats well and can be made ahead.

Why we love this stuffed pasta shells recipe

• Simple to make: A straightforward process with familiar ingredients—great for busy evenings and gatherings.
• Flavorful filling: Mixing the ground beef with marinara keeps it moist and full of flavor.
• Cheesy goodness: Ricotta, Parmesan, and mozzarella create a creamy, well-balanced cheese filling.
• Family favorite: Mild, comforting flavors that appeal to both kids and adults.

Ingredients for stuffed pasta shells

• Jumbo pasta shells – roomy enough to hold the filling.
• Olive oil – for sautéing (or substitute vegetable/canola oil).
• Yellow onion – diced (white onion works too).
• Garlic – minced (or 1/2 teaspoon garlic powder).
• Ground beef – or swap with ground turkey, chicken, or Italian sausage.
• Italian seasoning – or use dried basil, oregano, or thyme.
• Salt & black pepper – to taste.
• Marinara sauce – any tomato-based pasta sauce, divided.
• Ricotta cheese – for a creamy filling (cottage cheese can substitute).
• Mozzarella cheese – shredded, for melting on top and in the filling.
• Parmesan cheese – grated for savory, nutty flavor.
• Eggs – lightly beaten, to bind the filling.
• Dried oregano – or another favorite dried herb.

How to make stuffed pasta shells

Cook the shells until just tender, prepare a seasoned beef and cheese mixture, stuff the shells, and bake until bubbly and golden.

• Prepare the shells: Boil jumbo shells according to package directions. Drain and rinse with cold water to stop cooking and prevent sticking.
• Cook the beef: Heat oil in a large skillet, sauté onion and garlic, then add ground beef and season with Italian seasoning, salt, and pepper. Stir in about ¾ cup marinara and cook 2 minutes; remove from heat.
• Make the cheese filling: In a bowl, combine ricotta, Parmesan, eggs, oregano, and 1 cup shredded mozzarella. Add the cooled meat mixture and stir until combined.
• Stuff the shells: Spread 1 cup marinara in the bottom of a 9×13 baking dish. Drain shells well, stuff each with about 2 tablespoons filling, and arrange in the dish. Top with remaining marinara and the rest of the mozzarella.
• Bake: Cover with foil and bake at 375°F for 40 minutes. Remove foil and bake 4–5 minutes more until the top is slightly browned. Let rest a few minutes, garnish with parsley, and serve.

Serving suggestions

Pair these stuffed shells with a fresh salad—crisp cucumber salad or a shrimp-avocado salad work well—or serve alongside air fryer zucchini fries or simply steamed green beans for a balanced meal.