Spinach and Ricotta Stuffed Shells
Spinach Ricotta Stuffed Shells are a hearty baked pasta dish featuring jumbo shells stuffed with a creamy spinach and ricotta mixture, bathed in a flavorful homemade tomato sauce. The recipe requires no pre-cooking of shells, making preparation simple and less messy. It yields a luscious, cheesy, and satisfying meal suitable for family dinners or entertaining guests.
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.
