Spinach Pesto Cheese Stuffed Shells

When you want a cozy but simple dinner, stuffed shells always deliver. The mix of tender pasta and creamy ricotta just feels like comfort food.

Spinach pesto cheese stuffed shells give you a balance of rich, cheesy filling, fresh greens, and herby pesto all baked together.

I started making this recipe when I needed a meal that could be prepped ahead. It still tastes fresh out of the oven.

You’ll love how the pesto brightens the spinach and cheese. The shells hold everything neatly in place.

It’s the kind of dish you can serve for a weeknight dinner or bring out for guests. No extra stress.

You’ll see how easy it is to put together. I’ll share swaps if you don’t have every ingredient.

I’ve learned a few tricks to keep the shells from breaking and the filling from spilling.

Why You Will Love Spinach Pesto Cheese Stuffed Shells

You get the comfort of baked pasta with the freshness of spinach and pesto. The flavors just work—rich cheese, herby pesto, and a simple tomato sauce in one bite.

You don’t need fancy steps or hard-to-find ingredients. Most things are already in your pantry or fridge.

I’ve found this recipe works for both family dinners and meal prep. You can assemble it ahead, keep it in the fridge, or freeze it for later.

Here’s why it’s worth trying:

• Balanced flavors: creamy ricotta, tangy parmesan, melty mozzarella, herby pesto.
• Simple prep: jumbo shells are easy to fill, and everything bakes together.
• Make-ahead friendly: prep the shells in advance, then just bake.
• Customizable: add chicken, mushrooms, or extra veggies for variety.

It’s flexible for serving. Pair it with a green salad or roasted vegetables, and you have a meal.

Pull it out of the oven and see bubbling cheese and golden edges. That always feels special.

How To Make Spinach Pesto Cheese Stuffed Shells

You’ll need a few simple ingredients and basic kitchen tools. The process is straightforward: prepare the filling, cook the shells, stuff them, and bake.

Ingredients

For this dish, you’ll use jumbo pasta shells as the base. They hold the filling and bake evenly.

The filling combines ricotta cheese, mozzarella cheese, and parmesan cheese for a creamy texture.

You’ll also need spinach. Use frozen spinach that’s thawed and squeezed dry, or sauté fresh spinach in some olive oil and garlic.

Both work as long as you remove extra liquid.

Stir in a spoonful of basil pesto for a fresh, herby taste. An egg helps bind everything together.

For the sauce, use a jar of marinara or homemade tomato sauce. A bit of torn fresh basil on top after baking adds brightness.

Instruments

You don’t need special equipment. A large pot is necessary to boil the pasta shells.

Make sure it’s big enough so the shells don’t stick.

A mixing bowl is where you’ll combine the cheeses, spinach, pesto, and egg.

A sturdy spoon or spatula works for mixing. I often use a resealable plastic bag with the corner cut off to pipe the filling into the shells.

A spoon also works.

For baking, use a 9×13 inch baking dish or something similar. You’ll want aluminum foil to cover the dish during the first part of baking.

A grater for the parmesan and a sharp knife for basil are helpful.

Step-By-Step Instruction

1. Preheat your oven to 350°F.
2. Boil the jumbo pasta shells in salted water until al dente. Drain and set aside.
3. In a mixing bowl, combine ricotta, shredded mozzarella, parmesan, spinach, pesto, egg, salt, and pepper. Mix until smooth.
4. Spread a thin layer of marinara sauce on the bottom of your baking dish.
5. Fill each shell with the cheese mixture and place them open-side up in the dish.
6. Pour the rest of the sauce over the shells, then add extra mozzarella and small dollops of pesto on top.
7. Cover with foil and bake for 30 minutes. Remove the foil and bake another 10 minutes until the cheese is melted and bubbling.
8. Let it cool slightly, then sprinkle with fresh basil before serving.

Tips & Tricks

I’ve made these shells many times. A few small steps can make the process smoother and the results better.

Boil extra shells. Some will tear while cooking, so having backups helps.

Cook the pasta al dente. Pull them from the water a minute or two early. They’ll finish softening in the oven.

Drain the spinach well. Squeeze out as much liquid as possible. Extra water can make the filling runny.

Use a bag for filling. A resealable bag with the corner cut off works like a piping bag. It’s faster than a spoon.

Layer sauce first. Spread a thin layer of marinara on the bottom of your baking dish. This keeps shells from sticking.

Mix in pesto carefully. A small amount in the cheese mixture adds flavor, but too much can overpower the dish.

Choose your cheese topping. Shredded mozzarella melts evenly, while torn fresh mozzarella gives a creamier texture.

Prepare ahead if needed. Assemble the shells a day or two in advance, cover them, and refrigerate until ready to bake.

Ingredient Substitute

Sometimes you may not have ricotta on hand. That’s okay.

You can make these shells creamy and flavorful with a few simple swaps.

I’ve tried different options when I ran out of ricotta. Each one worked well in its own way.

Here are some easy substitutes you can use:

• Cottage cheese: Drain it well so it isn’t watery. You can blend it for a smoother texture.
• Cream cheese: This gives a rich, creamy filling with a slight tang. Mix it with mozzarella or Parmesan to balance the flavor.
• Mozzarella + Parmesan: Combining these two creates a stretchy, savory filling. It’s not as fluffy as ricotta, but it bakes beautifully.
• Goat cheese or feta: If you like a tangier taste, these work well. They add a bold flavor that pairs nicely with pesto.
• Tofu: Blend firm tofu with lemon juice, garlic, and herbs for a dairy-free option that mimics the creamy texture of ricotta.

When you use substitutes, keep an eye on moisture. If the filling feels too loose, add a spoonful of breadcrumbs.

If it’s too thick, a splash of milk or cream can help.

These swaps let you adjust the recipe to what you have in your kitchen.

What To Serve With Spinach Pesto Cheese Stuffed Shells

When you make spinach pesto cheese stuffed shells, you’ll want sides that balance the rich, cheesy filling. I like to keep it fresh and simple.

A crisp salad always works well. Try a kale Caesar salad for something hearty.

A balsamic tomato salad is a lighter option with bright flavors. Both pair nicely with the creamy shells.

Bread is another must. Instead of plain garlic bread, serve pesto garlic knots or cheesy breadsticks.

They’re perfect for dipping into sauce and make the meal feel complete.

If you’d like some vegetables on the side, go with lemon butter green beans or parmesan zucchini fries. They’re quick and add a fresh contrast.

For extra protein, you could add Italian-style meatball kabobs or even a simple pan-seared halibut. These options keep the meal balanced.

Here are some easy pairings you can try:

• Kale Caesar salad
• Balsamic tomato salad
• Pesto garlic knots
• Cheesy breadsticks
• Lemon butter green beans
• Parmesan zucchini fries
• Italian-style meatball kabobs
• Pan-seared halibut

Each of these sides is simple and works well with the shells.

How To Store Spinach Pesto Cheese Stuffed Shells

When I make a big batch, I like to plan for leftovers. They store well if you handle them the right way.

If you plan to eat them within a few days, refrigeration works best. Let the shells cool to room temperature.

Place them in an airtight container. They will stay fresh in the fridge for about 3–5 days.

For longer storage, freezing is a smart option. I often freeze half so I can pull out a ready-made dinner later.

Arrange the shells on a baking sheet until firm, then transfer them to a freezer-safe container or wrap tightly in foil. They keep well for 2–3 months.

When you’re ready to reheat, you can bake refrigerated shells straight from the fridge. For frozen shells, thaw them in the fridge overnight before baking.

If you’re in a hurry, bake them from frozen, but add extra cooking time.

A few reminders:

• Cool completely before storing.
• Use airtight containers to prevent drying out.
• Label and date your frozen portions so you know when to use them.

That way, your Spinach Pesto Cheese Stuffed Shells taste just as good on day three—or even a month later—as the day you made them.

Nutritional Value

Spinach pesto cheese stuffed shells balance carbs, protein, and fat. Each shell feels pretty filling, thanks to the cheese and spinach mix.

Ricotta, mozzarella, and Parmesan bring protein and calcium. Spinach adds fiber, vitamin A, and vitamin K.

Pesto adds healthy fats from olive oil and nuts. That’s a win if you ask me.

Here’s a quick look at what you get per 4 shells:

• Calories: about 350–400
• Protein: around 25–27g
• Carbohydrates: about 45–50g
• Fat: about 10–12g
• Fiber: about 3g
• Calcium: about 40–45% of your daily value
• Vitamin A: about 35–40% of your daily value

You’ll also get a bit of iron, magnesium, and B vitamins. Spinach and cheese pull their weight here.

Pesto gives a small boost of vitamin E and unsaturated fats.

If you watch sodium, just be careful with the cheese and sauce. Using part-skim cheese and a lower-sodium sauce helps a lot.