If you’re looking for a cozy, comforting dinner that feels like a warm hug, then you absolutely have to try my Spinach Ricotta Stuffed Shells Recipe. This dish is one of my all-time favorites because it combines creamy ricotta, tender spinach, and cheesy goodness all baked to bubbly perfection in a rich homemade tomato sauce. Trust me, once you make this, it’ll quickly become a go-to for weeknights or even special gatherings. Stick around—I’ll walk you through every step and share my insider tips to make it effortless and delicious!
Why You’ll Love This Recipe
- Super Creamy and Cheesy: The ricotta and melty mozzarella make every bite wonderfully rich without being heavy.
- Make-Ahead Friendly: This dish is easy to prepare in advance — just tuck it in the fridge or freezer until you’re ready.
- No Boiling Pasta Stress: Using jumbo uncooked shells means you save time and avoid sticky noodles everywhere.
- Family-Approved Comfort Food: My kids and friends all go nuts for this dish; it’s perfect both for weeknight dinners and casual get-togethers.
Ingredients You’ll Need
Getting the best results with this Spinach Ricotta Stuffed Shells Recipe means choosing quality ingredients that complement each other beautifully—I swear by fresh herbs and whole-milk ricotta for that creamy texture. Also, I find frozen chopped spinach works like a charm for ease and consistency.
- Olive oil: Use good quality extra virgin for a richer flavor in your sauce.
- Eschallots or shallots: These add a subtle sweetness and depth—don’t substitute with green onions here.
- Garlic: Fresh garlic brings that classic Italian aroma; don’t skimp on it!
- Bay leaf: Fresh is best, but dried works fine—just remove before serving.
- Dried thyme and oregano: Essential to build layers of herbal flavor in your sauce.
- Tomato paste: Adds concentrated tomato richness and helps thicken the sauce.
- Tomato passata: Smooth and vibrant, it creates the perfect base of the sauce—look for a good brand or sub Hunt’s tomato sauce.
- Dry white wine or extra stock: Adds acidity and helps balance the tomatoes.
- Vegetable stock: Use low sodium so you can control the saltiness of your sauce.
- Salt, white sugar, black pepper: Season thoughtfully to bring out sweet and savory notes.
- Frozen chopped spinach: Convenient and consistent; just be sure to squeeze out excess water.
- Ricotta cheese: Full fat for luscious moisture—avoid dry or low-fat versions.
- Parmesan cheese: Finely shredded for a nutty kick inside and on top.
- Shredded cheese (Mozzarella, Colby, Cheddar, etc.): Pick your favorite melting cheese to boost gooeyness.
- Egg: Binds the filling so it holds together nicely in the shells.
- Nutmeg: Just a pinch brings out the spinach and ricotta flavors magically.
- Jumbo pasta shells (Conchiglioni): Uncooked is key—they’ll cook perfectly in the sauce during baking.
- Fresh basil and extra Parmesan: For garnish to brighten and add fresh aroma.
Variations
I love making this Spinach Ricotta Stuffed Shells Recipe my own depending on what I have in the fridge and who I’m feeding. It’s super versatile, so don’t hesitate to experiment with different cheeses or add-ins—you’ll find you can make it your signature dish with just a few tweaks.
- Meaty twist: Adding cooked Italian sausage or ground beef to the ricotta filling takes it into serious comfort food territory—my family can’t get enough of this version!
- Spinach swap: Use fresh baby spinach sautéed until wilted for a fresher, greener taste. Just make sure to squeeze out all excess moisture.
- Vegan version: I’ve experimented with plant-based ricotta and cashew cream, plus vegan mozzarella shreds; it requires a bit more prep but totally worth it for dairy-free friends.
- Herbs and spice: Try adding fresh chopped basil or Italian parsley into the filling to add brightness, or a pinch of chili flakes for a mild kick.
How to Make Spinach Ricotta Stuffed Shells Recipe
Step 1: Build the Flavorful Sauce
Heat olive oil over medium-high heat in a small pot, then gently sauté the finely chopped eschallots (shallots) or onion with garlic, bay leaf, dried thyme, and oregano. Don’t rush this part—you want the onion to get translucent and fragrant but not browned, about 3 to 4 minutes. Next, stir in the tomato paste and cook for another minute to get rid of any raw taste. Pour in the white wine, crank the heat up, and let it simmer until mostly evaporated—this step turned my sauces from “okay” to amazing! Then, add the tomato passata, vegetable stock, sugar, salt, and pepper. Reduce heat and let simmer gently, uncovered, for about 20 minutes while you prep the filling. Trust me, your kitchen will smell incredible!
Step 2: Prepare the Spinach Ricotta Filling
While the sauce simmers, take your thawed frozen spinach and squeeze out every bit of excess water—this is super important to avoid watery filling and sauce. Toss the spinach in a mixing bowl with ricotta, shredded parmesan, your choice of shredded cheese, the egg (which acts as a binder), minced garlic, a pinch of grated nutmeg, salt, and pepper. Stir everything well until your filling looks smooth and creamy. I like to taste a tiny bit of filling here to check seasoning; it’s worth it!
Step 3: Stuff the Shells and Assemble
No need to pre-cook those jumbo pasta shells—that’s my favorite hack! Carefully stuff each shell with a generous spoonful of the spinach ricotta mixture. Make sure to fill them full, but gently to avoid tearing. Pour the hot tomato sauce into a 9×13-inch baking dish, then nestle the stuffed shells in so most are covered in sauce, with a few peeking out. Cover the dish tightly with foil or a baking tray and pop it into your preheated oven at 400°F (200°C). Bake for around 70 minutes; the shells will cook perfectly in the sauce while the flavors mingle beautifully.
Step 4: Add Cheese and Finish Baking
After the shells are tender but still al dente (give a gentle poke with a fork to check), sprinkle with more mozzarella and parmesan. Return to the oven, uncovered, for an additional 15 minutes so the cheese melts and gets that golden bubbly finish. This step totally elevates the dish from delicious to drool-worthy!
Pro Tips for Making Spinach Ricotta Stuffed Shells Recipe
- Don’t Boil Shells Ahead: Cooking shells dry before stuffing makes them slippery and harder to fill—trust the sauce to cook them perfectly in the oven.
- Squeeze the Spinach Thoroughly: Excess moisture will water down your filling and sauce, so grab handfuls and squeeze until it’s almost dry.
- Use Plenty of Sauce: You’ll need lots of sauce in the baking dish so the pasta can cook evenly and stay moist.
- Cover Completely While Baking: This traps steam to soften shells perfectly before the final cheese melt step.
How to Serve Spinach Ricotta Stuffed Shells Recipe
Garnishes
I always finish these shells with a sprinkling of freshly grated parmesan and torn fresh basil leaves—they add brightness and color that make the dish feel elevated but still approachable. A quick drizzle of good olive oil before serving is another personal favorite that adds a luscious finish.
Side Dishes
Since the shells are hearty, I like to keep sides light. A crisp green salad tossed with lemon vinaigrette or roasted seasonal vegetables work beautifully. Garlic bread or focaccia also pairs perfectly if you’re feeding a crowd and want to go full Italian comfort food.
Creative Ways to Present
For dinner parties, I sometimes arrange the shells in a pretty spiral pattern in the baking dish before pouring over the sauce—makes a stunning centerpiece. Another fun idea: top individual shells with small basil leaves for a classy, bite-sized appetizer vibe on a platter.
Make Ahead and Storage
Storing Leftovers
After cooling, cover leftovers tightly and store in the fridge for up to 3 days. I keep mine in the original baking dish covered with foil or plastic wrap to keep everything moist.
Freezing
This recipe freezes wonderfully! Freeze individual portions wrapped in foil and stored in airtight containers. When I first froze it, I was worried the shells would get mushy, but they reheat just perfectly if thawed properly.
Reheating
Reheat leftovers in the microwave covered to retain moisture, or warm gently in the oven at 350°F (175°C) until heated through. I like to sprinkle a bit more cheese on top before reheating for that fresh-from-the-oven feel.
FAQs
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Can I use fresh spinach instead of frozen in this Spinach Ricotta Stuffed Shells Recipe?
Absolutely! If using fresh spinach, sauté about 1 lb (500g) until wilted, then cool and squeeze out as much water as possible before mixing with the ricotta. This helps prevent watery filling and sauce.
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Do I need to cook the jumbo shells before stuffing them?
One of the best tips in my Spinach Ricotta Stuffed Shells Recipe is to skip boiling the shells altogether! They bake perfectly in the sauce, absorbing flavor while becoming tender, making the whole process less messy and much easier.
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Can I make this recipe ahead of time?
Yes! You can assemble the stuffed shells and sauce a day in advance, store them covered in the fridge, and bake when ready. This is perfect for meal prepping or entertaining with less day-of stress.
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How do I prevent the dish from drying out while baking?
Make sure to add plenty of tomato sauce to cover the shells and bake the dish covered tightly with foil or a baking tray—this traps moisture, ensuring the pasta cooks gently and stays tender.
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What type of ricotta is best for this recipe?
I recommend using full-fat ricotta for the creamiest texture and best flavor. Low-fat ricotta tends to be drier and can make stuffing the shells trickier. Also, avoid ricotta brands that feel powdery in texture.
Final Thoughts
This Spinach Ricotta Stuffed Shells Recipe holds a special place in my kitchen because it’s comfort food that feels special without a lot of fuss. I’ve served it to family, friends, and sometimes just myself on a cozy night in, and it always hits the spot. The combination of creamy filling, bright tomato sauce, and melty cheese truly makes it a winner in my book. If you try it out, I’d love to hear how you make it your own—there’s endless room to personalize this dish, and that’s what makes cooking so fun. Happy stuffing, and enjoy every cheesy bite!
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Spinach Ricotta Stuffed Shells Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 10 minutes
- Yield: 5 to 6 servings
- Category: Mains
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Spinach Ricotta Stuffed Shells (Conchiglioni) is a comforting Italian-American baked pasta dish featuring jumbo pasta shells generously filled with a creamy spinach and ricotta cheese mixture, baked in a rich tomato sauce topped with melted mozzarella and parmesan cheese. This hearty, family-friendly meal is perfect for gatherings or cozy dinners and combines fresh herbs with a luscious cheese blend to deliver a satisfying vegetarian main course.
Ingredients
Sauce Ingredients
- 2 tbsp olive oil
- 2 eschallots/shallots or 1 small onion, finely chopped
- 4 garlic cloves, finely minced
- 1 bay leaf, fresh (substitute dried bay leaf if unavailable)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/3 cup tomato paste
- 700g / 25 oz tomato passata (tomato sauce)
- 1/3 cup Chardonnay or other dry white wine (substitute more vegetable stock if preferred)
- 4 cups low sodium vegetable stock/broth
- 3/4 tsp salt
- 1 1/2 tsp white sugar
- 1/3 tsp black pepper
Filling Ingredients
- 250g / 8 oz frozen chopped spinach, thawed
- 500g / 1 lb full-fat ricotta cheese
- 1/2 cup parmesan, finely shredded
- 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Gruyere, Swiss, or any preferred type)
- 1 egg
- 1 large garlic clove, minced
- Grated fresh nutmeg or 1/8 tsp nutmeg powder (optional)
- 3/4 tsp kosher or cooking salt
- 1/2 tsp black pepper
Stuffed Shells
- 250g / 8 oz jumbo pasta shells (conchiglioni)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup parmesan, shredded
- Fresh basil and extra parmesan for garnish (optional)
Instructions
- Make the Sauce: Heat olive oil in a small pot over medium-high heat. Add the minced garlic, finely chopped onion or shallots, fresh bay leaf, dried thyme, and oregano. Cook, stirring occasionally, for 3 to 4 minutes until the onion becomes translucent and fragrant. Add the tomato paste and cook for another minute to deepen the flavor.
- Reduce the Wine: Pour in the Chardonnay or dry white wine and increase the heat to high. Let the wine simmer rapidly for about 2 minutes until it has mostly evaporated, concentrating the flavors in the sauce.
- Simmer Sauce: Add tomato passata, vegetable stock, white sugar, salt, and black pepper. Stir thoroughly, then reduce the heat to low and allow the sauce to simmer uncovered for 20 minutes, stirring occasionally. Keep the sauce hot and ready for assembling.
- Prepare the Filling: Take handfuls of thawed spinach and squeeze out as much excess water as possible to prevent watery filling. In a mixing bowl, combine the squeezed spinach with ricotta, parmesan, shredded cheese, the egg, minced garlic, nutmeg if using, kosher salt, and black pepper. Mix well until all ingredients are fully incorporated.
- Preheat Oven: Set your oven to 200°C (400°F) or 180°C (356°F) fan-forced.
- Stuff the Shells: Carefully stuff each uncooked jumbo pasta shell generously with the spinach ricotta filling. Fill them fully so each shell is packed with the delicious mixture.
- Assemble in Baking Dish: Pour the hot tomato sauce into a 23 x 33 cm (9 x 13 inch) baking dish. Gently nestle the stuffed shells in the sauce; most should be submerged while a few may poke slightly above the surface.
- Bake Covered: Cover the baking dish with a baking tray or aluminum foil to keep moisture in. Bake in the preheated oven for 70 minutes to cook the pasta shells through and meld flavors.
- Add Cheese & Final Bake: Remove the cover, sprinkle the stuffed shells with shredded mozzarella and parmesan cheeses. Return the dish to the oven and bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
- Serve: Garnish with extra parmesan and fresh basil leaves if desired. Serve warm and enjoy the rich flavors and creamy textures.
Notes
- Shallots (also called eschallots) are finer and sweeter than regular onions; avoid confusing with Australian ‘shallots’ (green onions).
- Tomato passata is pureed, strained tomatoes ideal for smooth sauces; Hunt’s tomato sauce or crushed canned tomatoes blended are good substitutes in the US.
- Frozen chopped spinach is convenient; alternatively, use about 500g fresh spinach wilted down and drained thoroughly.
- Use full-fat ricotta for a moist, creamy filling; low-fat versions tend to be drier and less pleasant.
- No need to pre-cook jumbo pasta shells since they will bake fully in the sauce during cooking.
- Leftover stuffed shells can be refrigerated for up to 3 days or frozen. Reheat covered in a microwave for best results.
- This recipe serves approximately 5 to 6 people with normal appetites.
Nutrition
- Serving Size: 1 serving (about 1/5 of recipe)
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 80 mg
