Easy Baked Stuffed Shells with Mascarpone and Spinach
Sneak Preview: Mascarpone cheese transforms classic stuffed shells into something creamier and richer than the usual ricotta version. Combined with spinach, mushrooms, and mozzarella, these shells are baked to golden perfection—and they’re freezer-friendly, making them a perfect weeknight or make-ahead meal.
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For a while, no-meat or meatless Mondays were quite popular. Arbitrary rules like that don’t work for me, but the occasional meatless meal is a nice change. Do you enjoy a meal without meat? If so, this recipe is for you.
The only challenge? Finding the ingredients. Jumbo shells can be tricky to track down, but I usually find them at Kroger—or check online. Mascarpone cheese is another key player here; look in the deli section rather than with the usual shredded cheeses.
Once you’ve got everything, the rest is a breeze. Just stuff, bake, and enjoy every rich, cheesy bite.
Ingredients and Substitutions
Shareworthy Twists
- Add chicken or Italian sausage for extra protein and flavor. Ground beef is also a good option.
- Skip the spinach and mushrooms if they’re not your favorite, and rename the dish “Four-Cheese Stuffed Shells.”
💡Tips That Make a Difference
• Surgical Gloves for Stuffing: Gloves make it less messy (especially if the filling is sticky or wet).
• Don’t Overcook the Shells: Undercook pasta by 1–2 minutes so they don’t tear when stuffing.
• Cool on a Tray: Spread cooked shells out on a baking sheet to keep them from sticking together before stuffing.
• Shred Your Own Cheese: Pre-shredded has anti-caking agents; freshly grated melts creamier and more evenly.
Easy Baked Stuffed Shells with Mascarpone and Spinach
Ingredients
- ½ box (225 g) jumbo shells
- ½ tablespoon (7 g) butter
- 4 ounces (113 g) fresh mushrooms chopped
- 6 ounces (170 g) fresh baby spinach small bag
- 1 clove garlic crushed
- 1⅓ cup (330 g) ricotta cheese
- 8 ounces (226 g) Mascarpone cheese
- 1 cup (100 g) Parmigiano Reggiano cheese shredded and divided
- 8 ounces (226 g) Mozzarella cheese shredded and divided
- Salt and pepper to taste
- 1 24-ounce (28 g) jar marinara or spaghetti sauce
- 2 tablespoons (30 g) water
Instructions
- Cook the Pasta: Boil jumbo shells for 9 minutes, stirring occasionally to prevent sticking. Drain and lay them out on a baking sheet to cool.
- Sauté the Vegetables: In a large skillet, melt butter over medium heat. Add mushrooms and sauté until browned. Transfer to a bowl. In the same skillet, add spinach and garlic. Sauté until wilted. Drain well, pressing out excess moisture, then chop and mix with mushrooms.
- Prepare the Filling: In a mixing bowl, combine ricotta, mascarpone, half of the Parmesan, and half of the Mozzarella. Stir in the spinach-mushroom mixture. Season with salt and pepper.
- Stuff the Shells: Fill each cooked shell with the cheese mixture.
- Assemble the Dish:Add 2 tablespoons of water to half of the marinara sauce and spread it on the bottom of a 9×13-inch baking dish. Arrange stuffed shells on top, open side up. Pour the remaining sauce over the shells. Sprinkle the remaining Mozzarella and Parmesan over the top.
- Bake: Cover with foil and bake at 400°F for 30 minutes. Remove foil and bake until cheese is melted and bubbly.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs:
- Can I use frozen spinach?
- Yes! Thaw and squeeze out excess moisture before using.
- What’s the best mascarpone substitute?
- Crème Fraîche is ideal, or use cream cheese mixed with a bit of sour cream.
- Can I make this ahead?
- Absolutely! Prep and refrigerate up to 24 hours before baking.
Final Thoughts
If you love creamy, cheesy pasta, this dish is a must-try! It’s indulgent yet simple, perfect for meal prep, and endlessly customizable. Looking for an easier-to-source alternative? Try my Scooter’s Baked Spaghetti with Cream Cheese—same comforting flavors with simpler ingredients!
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
I love this recipe. I have made it several times. I add a 2 ounce bag of pine nuts to the ricotta and spinach mixture. It gives it a nice, unexpected crunch. Thanks for all of your great recipes.
I’m so glad you wrote, Patti. Gotta try your idea with the pine nuts. Genius! Thank you for your kind words. Have a great week.
I can say this was spectacular! It made enough for me to offer some to my mother in law and a few for leftovers on this back to school night!!! And I’m *very* excited about your next post about ricotta cheese from yogurt whey!! Since I saved mine from the last batch earlier this week!
Watch for ricotta cheese this weekend.
This recipe is just too amazing! Flavours we all love with a more simplistic take. Thanks for sharing!!
-Shannon
These are on the menu for next week. I’ll definitely be adding Sweet Italian Sausage since my husband pouts when I give him meatless dinners. =)
This would be perfect for a dinner party! I’ll definitely have to try it. Thanks!
Sandy,
I agree. This dish is company-worthy and fairly rich so you wouldn’t want to be eating it every day. 🙂
I made these tonight, and you were right, I had to go to two stores before I could find the shells…I doubled the recipe bc I only have 8×11 dish pans and I wanted to freeze some for later (not realizing how much this made…we got through half a pan with a family of 5)… anyway, I inadvertently used only one 8 oz mascarpone for both batches combined…but it still came out DELICIOUS!! Thanks again for posting such yummy thungs! I have a hard time trusting cookbooks, but I know when I pick something off of your aite to make, it’s going to be awesome! Thanks again!
OMG! This looks delish! I’m going to the store later, so this will definitely be on my grocery list! Thanks!
Paul: I love stuffed shells and this looks delicious! Great recipe as is or as a springboard for adding more “stuff” (couldn’t resist the pun) such as sausage. As always…beautiful pics.
My husband would love these just as they are and I would love them stuffed with bits of chicken. Great that this is freezable! Perfect for taking to a friend/neighbour in need 🙂
Looks tasty! Have you tried making your own mascarpone? It’s on our list to try because its so expensive. I’m looking forward to your post on ricotta from whey. We’ve tried making ricotta from the whey left after making mozzarella without much success.
Hey Gina,
Haven’t tried making mascarpone. I don’t need to be eating this stuff very often so the price is worth the occasional treat. Also haven’t tried making Mozzarella. Would love to try yours.
I used my mom’s Matfer strainer making mozzarella earlier this week, and finally decided to break down and get one. Ordered it tonight and will have it by Tuesday. I tried straining my yogurt a couple of weeks ago to see if I liked it better, and it was really good. Thanks for all the good advice!