Spinach Ricotta Stuffed Shells Recipe

If you’re on the hunt for a comforting, crowd-pleasing dinner that’s as hearty as it is delicious, let me introduce you to my absolute favorite Spinach Ricotta Stuffed Shells Recipe. This dish is like a warm hug on a plate, with giant pasta shells packed full of creamy spinach and ricotta, all swimming in a rich, flavorful tomato sauce. Trust me, once you try this recipe, you’ll find yourself coming back to it again and again — it’s just that fan-freaking-tastic!

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Ingredients You’ll Need

I love how the ingredients in this Spinach Ricotta Stuffed Shells Recipe work together — rich cheeses, hearty spinach, and a robust tomato sauce that keeps everything cozy. Plus, these are pantry-friendly items with a few fresh touches, making shopping a breeze.

• Olive oil: Use a good quality extra virgin olive oil for the richest flavor in your sauce base.
• Shallots or small onion: They add a subtle sweetness that mellows the garlic and herbs perfectly.
• Garlic: Freshly minced is best — the kind of garlic aroma that fills your kitchen with love.
• Bay leaf: Fresh if possible, but dried will work — it’s key for that warm herbal note in the sauce.
• Dried thyme and oregano: Classic Italian herbs that add depth to the tomatoes.
• Tomato paste: Intensifies the tomato flavor and thickens the sauce beautifully.
• Tomato passata (sieved tomatoes): Smooth, pureed tomatoes make the sauce velvety — easy to find in most grocery stores.
• Dry white wine: Adds acidity and complexity — if avoiding alcohol, swap for extra vegetable stock.
• Vegetable stock: Low-sodium keeps the salt level in check while adding savory body.
• Salt, sugar, and black pepper: The simple seasoning trio balancing all the flavors.
• Frozen chopped spinach: Using frozen is a total time-saver — just thaw and squeeze before mixing.
• Ricotta cheese: Go for full-fat for creamy texture — low-fat varieties tend to be dry and crumbly.
• Parmesan cheese: Finely shredded for mixing and topping — the ultimate umami booster.
• Mozzarella or other shredded cheese: Use what you love — mozzarella is classic, but cheddar or gruyere work great too.
• Egg: Helps bind the filling so it stays put inside the shells.
• Nutmeg: Just a sprinkle enhances the filling’s warmth and complexity.
• Jumbo pasta shells (conchiglioni): These big guys hold lots of filling, and no pre-cooking means less fuss.
• Fresh basil and extra parmesan for garnish: A fresh sprinkle just before serving elevates the dish and adds lovely color.

Variations

One of the reasons I keep coming back to this Spinach Ricotta Stuffed Shells Recipe is how easily you can make it your own. I’ve tried loads of tweaks over time, and they’ve all turned out delicious — so feel free to experiment and suit it to your tastes or dietary needs.

• Meat Version: I’ve added cooked Italian sausage or ground beef to the filling for a heartier meal that my meat-loving friends adore.
• Vegan Adaptation: Swap ricotta for a cashew-based cheese and use vegan mozzarella shreds, plus plant-based stock — works surprisingly well!
• Fresh Spinach: If you prefer fresh, just sauté about 1 lb of spinach until wilted, then squeeze out the excess moisture before mixing.
• Cheese Mix-Up: Try swapping mozzarella for provolone or fontina for a different gooey texture and flavor dimension.

How to Make Spinach Ricotta Stuffed Shells Recipe

Step 1: Whip Up That Flavorful Sauce

Start by warming some olive oil in a pot over medium-high heat. Toss in your finely minced garlic, chopped shallots, bay leaf, and dried herbs — thyme and oregano — then let that sizzle for about 3-4 minutes until the onions go translucent and the kitchen smells irresistible. Add tomato paste next and stir for a minute to deepen that flavor base.

Pour in your white wine, cranking the heat so it reduces quickly — this step lifts all the flavors and adds a touch of brightness. Then add your passata, vegetable stock, sugar, salt, and black pepper. Stir everything together, and let it gently simmer uncovered for 20 minutes to thicken. Your kitchen will smell amazing, and this sauce will become the heart of your dish!

Step 2: Prep the Creamy Spinach Ricotta Filling

While your sauce is simmering, grab the frozen spinach and give it a good squeeze to remove every last drop of water — this step is key or you’ll end up with a watery filling. In a bowl, combine the spinach with ricotta, parmesan, shredded cheese (mozzarella is my favorite here), the egg, minced garlic, salt, pepper, and just a dusting of nutmeg. Mix everything thoroughly — you want a smooth, well-blended filling that’s rich and creamy.

Step 3: Stuff and Assemble Your Shells

Here’s a little trick I discovered: you don’t have to cook the jumbo pasta shells first! Stuff them uncooked — it’s easier because the shells aren’t slippery, and they cook perfectly in the sauce during baking. Preheat your oven to 400°F (200°C).

Spoon generous amounts of your filling into each shell, filling them all the way to the edges. Next, pour your hot tomato sauce into a 9×13-inch baking dish. Nestle the stuffed shells into the sauce — most will be submerged, but some will peek out, and that’s just fine.

Step 4: Bake to Perfect, Cheesy Goodness

Cover your baking dish with foil or a baking tray to keep the moisture locked in, then bake for 70 minutes. This long slow bake allows the shells to soften to al dente while the filling sets beautifully.

Once time’s up, check the shells — they should have a little bite but be tender. If not, pop them back in covered for a bit longer.

Now, sprinkle the top generously with mozzarella and parmesan cheeses, then bake uncovered for another 15 minutes until bubbly and golden. That cheesy crust is the crowning glory of this recipe.

How to Serve Spinach Ricotta Stuffed Shells Recipe

Garnishes

I love to finish these stuffed shells with a sprinkle of freshly grated parmesan and torn basil leaves — the basil adds a fresh, peppery pop that balances all the creamy richness. Sometimes I drizzle a little good-quality olive oil over the top for an extra silky touch just before serving.

Side Dishes

This dish pairs beautifully with a crisp green salad tossed in a lemon vinaigrette — the acidity cuts through the cheesy richness perfectly. Roasted garlic bread or a warm crusty baguette are always on my table too, great for sopping up every last bit of that luscious sauce!

Creative Ways to Present

For holidays or dinner parties, I like to arrange the shells in a circular pattern in the baking dish, garnish with edible flowers and extra basil. Serving straight from the casserole dish keeps things cozy and informal, perfect for family-style sharing. Sometimes I add a sprinkle of chili flakes for guests who like things with a little kick.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge — they keep nicely for up to 3 days. When reheating, I add a splash of water or extra sauce to keep everything moist and cover with foil to prevent drying out. It reheats wonderfully and sometimes even tastes better the next day once all the flavors have settled.

Freezing

I freeze uncooked stuffed shells arranged in a single layer on a baking tray, then transfer to a freezer bag after they’re firm. When ready to bake, no need to thaw—just increase the baking time slightly and cover with foil. Freezing fully cooked shells works too; just thaw overnight and reheat covered in the oven or microwave.

Reheating

To keep leftovers tasting fresh, I reheat in the oven at 350°F (175°C), covered with foil to lock in moisture, for about 20 minutes or until heated through. If you’re in a rush, microwaving covered with a damp paper towel also works, just check halfway through to avoid drying out.

FAQs

Final Thoughts

This Spinach Ricotta Stuffed Shells Recipe holds a special place in my heart (and on my dinner table). It’s that kind of meal that’s both impressive and easy, comforting enough for a weeknight but elegant enough for guests. I know once you try it, you’ll appreciate how simple ingredients come together for maximum flavor and satisfaction. Seriously, give it a go — your family will thank you, and you might just discover your new go-to comfort food too!

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