A bowl of prosciutto and spinach stuffed shells, sitting on a base of marinara sauce.

Prosciutto and Spinach Stuffed Shells

This recipe for prosciutto and spinach stuffed shells includes conchiglioni pasta, spinach, prosciutto, and three cheeses – all on a bed of marinara sauce.

A bowl of prosciutto and spinach stuffed shells, sitting on a base of marinara sauce.
Prosciutto and Spinach Stuffed Shells

Pasta may be a perfect food group. It can go with almost everything, and is the base of some of our favorite go-to comfort foods – spaghetti and meatballs, lasagna, or mac and cheese, anyone? One of my favorite ways to make pasta is stuffing it with delicious meats, veggies, and, of course, cheese. These prosciutto and spinach stuffed shells check all of the boxes for me – hopefully they do the same for you!

Freshly cooked jumbo shells full of proscuitto, spinach, and cheeses.

When it comes to dried pasta, I have to confess, I am sometimes attracted to particular pastas for very superficial reasons. I won’t beat around the bush – pasta is pretty, don’t you think? I find myself drawn to certain kinds of pasta because of their shape or their color, and how could you not? The artisanal pastas on the grocer’s shelves are little works of art: delicate, perfectly formed, and with elegant lines. So I buy them. I may not have a plan for my little treasures when they go into my basket, but that kind of thing works itself out eventually.

Uncooked conchiglioni shells, or jumbo shells.

Prosciutto and Spinach Stuffed Shells

I opened my cupboard one afternoon to find myself staring at these lovely conchiglioni. Thankfully, I had some ricotta cheese in the refrigerator. There was a split second of regret as my handful of pasta hovered over the rolling boil. These shells are too lovely to cook, what a pity! But that lasted all of a flash. I was on to better (gooier) things.

A white bowl full of stuffed shells on a base of marinara sauce.

Stuffed pasta dishes like this are packed with flavor and taste delicious, and my favorite part is that they don’t really require side dishes. Follow the directions on the recipe below to create these Prosciutto and Spinach Stuffed Shells, or peruse some of my other recipes if you’re craving a different form of pasta!

More Pasta Favorites:

Skillet Eggplant Lasagna
Vegetarian Pasta Puttanesca
Farfalle with Roasted Carrot Pesto, Parmesan and Toasted Walnuts
Fireworks Pasta Salad
Chicken Mushroom & Corn Tetrazzini

Prosciutto and Spinach Stuffed Shells

Course Dinner, lunch, Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 459kcal


  • 12 ounces jumbo shells pasta
  • 10 ounces fresh baby spinach
  • 6 ounces prosciutto thinly sliced and finely chopped
  • 1 15-ounce container whole milk ricotta
  • 1 egg lightly beaten
  • 1 cup grated parmesan cheese
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup marinara sauce
  • 1/2 cup mozzarella cheese shredded


  • Preheat the oven to 375°F. Butter your baking dish.
  • Bring a large pot of salted water to a boil and cook the pasta according to the package's directions, about 10 minutes, until al dente. Drain and set aside.
  • In a microwave safe bowl covered with plastic wrap, cook the spinach in the microwave for about 2 minutes. Chop the spinach. In a medium bowl, combine the chopped spinach, prosciutto, ricotta, egg, parmesan cheese, and pepper.
  • Pour marinara sauce into baking dish. Fill the pasta shells with about 1-2 tablespoons of the prosciutto, spinach, and ricotta mixture and arrange in the dish. Sprinkle top with mozzarella cheese.
  • Place in the oven and bake for about 25 minutes, or until the top of the dish is golden brown and the sauce is bubbling. Remove from the oven and serve immediately.


Adapted from Giada De Laurentiis’ Shells with Crispy Pancetta and Spinach and Lasagna Rolls.


Calories: 459kcal | Carbohydrates: 49g | Protein: 21g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 68mg | Sodium: 783mg | Potassium: 618mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4866IU | Vitamin C: 16mg | Calcium: 265mg | Iron: 3mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante


Recipe Rating

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  1. Dixie Caviar

    Found your blog through Pinterest; everything looks delicious! These stuffed shells are going to have to be dinner soon. Thanks for sharing…

  2. Stephanie

    Recipes like this make me wish over and over again that the husband actually liked ricotta cheese. These shells look just amazing. Thanks for sharing!

  3. Jennifer (Delicieux)

    I think pasta is pretty too :D I love the look of your stuffed shells. Believe it or not I’ve never had stuffed shells before, but now you have be craving this. It looks so comforting. Yum!

  4. Kita

    Only you could make stuffed shells look so perfect! These sound wonderful with all that spinach (an ingredient that gets no complaints in this house! win!)

  5. Megan

    These look amazing! I love the inclusion of prosciutto–usually in these types or recipes it’s either Italian sausage or no meat at all. This seems super elegant!

  6. Sea Cuisine

    These stuffed shells look like we could fork them up through the screen! What an amazing-looking dish! And adding a bit of protein would make this an easy fish recipe, adapting Giada’s dish a little more with some parmesan crusted tilapia.

  7. Juls

    Haha! I do the same thing – thinking some things are too pretty to cook or eat! And, I must say, your photo is this pasta dish is particularly fetching.

  8. The Cilantropist

    This is just as beautiful cooked, but I do completely agree with you – I too get attached to gorgeous pasta! In fact, I used to completely ‘hate’ spaghetti because it was so plain, ha! A lovely dish Liren, and perfect for cool days of fall.

Kitchen Confidante®