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Spinach Ricotta Stuffed Shells are a comforting yet nutritious dish that brilliantly balances indulgence with wholesome ingredients.
What makes this recipe especially appealing is its use of fresh spinach and creamy ricotta, delivering a high-protein, fiber-rich meal packed with essential vitamins like A and C.
The ricotta provides a good source of calcium and healthy fats, while the spinach contributes antioxidants and dietary fiber, promoting digestive health.
Despite its richness, this dish remains approachable for everyday cooking due to its straightforward assembly—no precooking pasta shells required, saving time and effort.
The baked shells absorb the vibrant tomato sauce, creating a satisfying texture and flavor combination that’s perfect for family dinners or meal prep.
Plus, the generous amount of sauce keeps the dish moist and flavorful, avoiding dryness—a common pitfall in stuffed pasta recipes.
Overall, it’s a crowd-pleaser that’s as nourishing as it is delicious.
Must-Have Tools for Perfect Results
Large Oven-Safe Baking Dish (9×13 inch)
Essential for assembling and baking the stuffed shells evenly. This versatile dish doubles as a casserole pan for lasagnas and roasts, making it a kitchen staple.
Medium Saucepan
Perfect for preparing the rich tomato sauce. A good-quality saucepan ensures even heat distribution, preventing burning while simmering sauces, soups, or stews.
Mixing Bowl
Use it to combine the ricotta filling thoroughly. A sturdy bowl is invaluable for mixing batters, doughs, and salads with ease.
Measuring Cups and Spoons Set
Precision matters in baking and cooking. These help you measure liquids and spices accurately, ensuring consistent flavor every time.
Silicone Spatula
Ideal for scraping down the filling mixture from the bowl and for gently stuffing shells without tearing. Its heat resistance makes it perfect for stovetop and oven use.
Spinach and Ricotta Stuffed Shells
Equipment
- 1 Large Oven-Safe Baking Dish (approx. 23 x 33 cm / 9 x 13 inch)
- 1 Medium saucepan
- 1 Mixing Bowl
- Measuring cups and spoons set
- Measuring cups and spoons set
Ingredients
For the Sauce:
- 2 tablespoons olive oil
- 2 small shallots or 1 small onion finely diced
- 4 garlic cloves minced
- 1 fresh bay leaf or dried if unavailable
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ⅓ cup tomato paste
- 700 grams about 25 ounces tomato passata or strained tomato puree
- ⅓ cup dry white wine such as Chardonnay or substitute with extra vegetable broth
- 4 cups low-sodium vegetable broth
- ¾ teaspoon salt
- 1½ teaspoons white sugar
- ⅓ teaspoon freshly ground black pepper
For the Filling:
- 250 grams 8 ounces frozen chopped spinach, thawed and drained
- 500 grams 1 pound full-fat ricotta cheese
- ½ cup finely grated Parmesan cheese
- 1 cup shredded cheese of choice Mozzarella, Cheddar, Gruyere, or similar
- 1 large egg
- 1 garlic clove minced
- A pinch of freshly grated nutmeg or 1/8 teaspoon nutmeg powder optional
- ¾ teaspoon kosher or cooking salt
- ½ teaspoon black pepper
For Assembly:
- 250 grams 8 ounces jumbo pasta shells (conchiglioni), uncooked
- 1½ cups shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- Fresh basil leaves and extra Parmesan for garnish optional
Instructions
- Prepare the Tomato Sauce: In a medium saucepan, warm the olive oil over medium heat. Add the finely chopped shallots (or onion), minced garlic, bay leaf, thyme, and oregano. Sauté gently for about 3 to 4 minutes until the shallots become translucent and fragrant. Stir in the tomato paste and cook for an additional minute to deepen the flavor.
- Deglaze with Wine: Pour in the white wine and increase the heat to medium-high. Let the wine simmer briskly until it mostly evaporates, which should take around 2 minutes. This step intensifies the sauce's complexity by reducing the alcohol and concentrating flavors.
- Simmer the Sauce: Add the tomato passata, vegetable broth, salt, sugar, and black pepper to the pot. Stir everything together, then reduce the heat to low and let the sauce simmer uncovered for about 20 minutes. This allows the sauce to thicken and develop rich, balanced flavors.
- Prepare the Filling: Squeeze out any excess moisture from the thawed spinach using your hands or a clean kitchen towel to avoid watery filling. In a large mixing bowl, combine the drained spinach with ricotta, Parmesan, shredded cheese, egg, minced garlic, nutmeg (if using), salt, and pepper. Mix thoroughly until well blended and creamy.
- Assemble the Shells: Preheat your oven to 200°C (400°F) or 180°C (350°F) for fan-forced ovens. Pour the hot tomato sauce into a 9 x 13-inch (23 x 33 cm) baking dish, spreading it evenly. Carefully stuff each uncooked jumbo shell with the ricotta-spinach mixture, packing them generously. Arrange the filled shells in the sauce, ensuring most are covered by the sauce while some may slightly peek above.
- Bake Covered: Cover the baking dish tightly with foil or an oven-safe lid to keep moisture in. Place in the oven and bake for 70 minutes. This slow baking allows the shells to cook through gently while soaking up the tomato sauce’s flavor.
- Add the Cheese Topping: Remove the foil and sprinkle the shells evenly with shredded mozzarella and Parmesan cheese. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted, bubbly, and golden.
- Serve: Garnish with freshly grated Parmesan and torn basil leaves if desired. Serve warm for a comforting, cheesy, and satisfying meal.
Notes
- Shallots vs. Onion: Shallots offer a milder, sweeter flavor and finer texture, but a small onion works perfectly well if shallots aren’t on hand.
- Tomato Passata Substitute: If you can’t find passata, use crushed canned tomatoes blended until smooth. This will give the sauce a lovely texture and freshness.
- Spinach Tip: Frozen spinach is convenient and consistent. If using fresh spinach, sauté about 500g (1 pound) until wilted, then drain thoroughly before mixing.
- Ricotta Choice: Full-fat ricotta creates a creamy, moist filling that bakes beautifully. Low-fat versions may result in a drier texture.
- Uncooked Shells: No need to pre-boil the pasta shells—baking them in sauce softens them perfectly and simplifies prep. Just make sure there’s plenty of sauce to keep them moist.
- Storage: Leftovers keep well refrigerated for up to 3 days. Reheat gently covered in the microwave or oven. You can also freeze portions for up to 2 months.
Chef’s Secrets for Perfect Stuffed Shells
Creating luscious spinach ricotta stuffed shells starts with a few key tips that elevate your dish from good to memorable.
First, always squeeze out as much water as possible from the thawed spinach to prevent a watery filling and soggy shells.
Mixing the filling ingredients thoroughly ensures a creamy, well-balanced texture with every bite.
Don’t skip the slow simmer of the tomato sauce; it deepens the flavor and thickens it enough to cling beautifully to the shells.
When stuffing the shells, be generous but gentle—overstuffing can cause shells to tear, while underfilling leaves them dry.
Covering the baking dish during the long bake traps moisture, allowing the pasta to cook perfectly in the sauce, absorbing rich flavors without drying out.
Finally, topping with fresh shredded mozzarella and Parmesan near the end creates a golden, melty crust that adds wonderful texture contrast.
These simple secrets guarantee a perfectly cooked, flavorful meal every time.
Serving Suggestions to Enhance Flavor
Spinach ricotta stuffed shells shine as a satisfying main course but pairing them thoughtfully elevates the whole meal experience.
Serve alongside a crisp green salad tossed with lemon vinaigrette or a simple arugula and cherry tomato salad to add freshness and cut through the richness.
Garlic bread or a warm focaccia complements the cheesy pasta well and provides a great textural contrast.
For a heartier meal, roasted vegetables like zucchini, eggplant, or bell peppers bring a smoky depth that pairs wonderfully with the tomato sauce.
If you want to keep things light, steamed broccoli or sautéed green beans add vibrant color and nutrition.
A glass of dry white wine or sparkling water with a lemon twist refreshes the palate and balances the dish’s creamy and tangy flavors.
Storage Tips for Freshness and Flavor
This stuffed shells recipe stores beautifully, making it an excellent candidate for meal prepping or saving leftovers.
Once cooled to room temperature, cover the baking dish tightly with plastic wrap or transfer portions to airtight containers and refrigerate for up to three days.
Reheat gently in the microwave covered with a damp paper towel or in an oven-safe dish covered with foil at 350°F (175°C) until warmed through to prevent drying.
For longer storage, freeze the cooked shells in a freezer-safe container for up to two months.
Thaw overnight in the refrigerator before reheating. If freezing, consider leaving off the final cheese topping and add fresh cheese before baking to maintain the best texture.
Avoid storing the shells without sauce, as the moisture is essential to keep the pasta tender and flavorful.
Frequently Asked Questions (FAQs)
1. Can I use fresh spinach instead of frozen?
Absolutely! Use about 500g (1 pound) of fresh spinach. Sauté it lightly until wilted, then squeeze out all excess moisture before mixing it into the filling.
2. Is it necessary to pre-cook the pasta shells?
Nope! This recipe is designed to bake the shells uncooked directly in the sauce. The sauce’s moisture gently cooks the pasta during baking, simplifying prep and avoiding slippery, hard-to-stuff shells.
3. Can I make this recipe vegan or dairy-free?
Yes! Substitute ricotta with plant-based alternatives like almond or cashew ricotta, and use vegan cheese for the topping. Keep in mind that texture and flavor may vary slightly but will still be delicious.
4. How can I avoid watery filling?
The key is squeezing out as much water as possible from the thawed spinach or cooked fresh spinach. Also, full-fat ricotta helps maintain a creamy but not watery filling.
5. Can I prepare this dish in advance?
Definitely! Assemble the stuffed shells a day ahead, cover tightly, and refrigerate. Bake when ready, adding extra cheese on top just before the final bake for freshness.
This recipe is inspired by recipetineats and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.