Stuffed Shells with Ricotta and Spinach

The first time I made stuffed shells, it was a rainy Tuesday and I was craving something that felt like a warm hug. I ended up eating three shells straight from the pan while standing at the counter, burning my tongue just a little. That is when I knew this recipe would become a regular visitor in my kitchen.

Last winter, I made these for a small dinner party when my friend announced she was moving away. We sat around the table for hours, picking at the last few shells and talking about everything and nothing at once. Food has a way of making moments feel bigger than they are.

Ingredients

• 20 jumbo pasta shells: These are the perfect vessels for holding all that creamy filling without becoming too overwhelming
• Salt: Essential for seasoning the pasta water and bringing out the flavors in every layer
• 400 g ricotta cheese: The creamy base that makes the filling so luxurious and comforting
• 250 g frozen spinach, thawed and squeezed dry: You really must squeeze out all the excess water or the filling becomes soggy
• 50 g grated Parmesan cheese: Adds a salty depth that balances the mild ricotta beautifully
• 1 large egg: This binds everything together so the filling holds its shape inside each shell
• 1 garlic clove, minced: Just enough aromatic background flavor without overpowering the spinach
• 1/2 tsp ground nutmeg: A classic Italian secret that makes the spinach taste brighter and more complex
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasonings that let the filling shine
• 700 ml tomato passata or crushed tomatoes: Forms the rich, saucy bed that the shells nestle into while baking
• 1 small onion, finely chopped: Creates a sweet, savory foundation for the tomato sauce
• 2 garlic cloves, minced: Brings aromatic depth to the sauce as it simmers
• 2 tbsp olive oil: The starting point for building a flavorful sauce base
• 1 tsp dried oregano and 1/2 tsp dried basil: Classic Italian herbs that meld perfectly with tomatoes
• 120 g shredded mozzarella cheese: Creates that gorgeous melted, golden topping everyone fights over
• 30 g grated Parmesan cheese: An extra salty finish on top adds the perfect final touch

Instructions

Get your oven ready and shells cooking:

Preheat your oven to 180°C and cook the pasta shells in salted boiling water until they are just slightly underdone. Drain them carefully and arrange them on a tray so they do not stick together while you prepare everything else.

Make the creamy filling:

In a large mixing bowl, combine the ricotta, squeezed spinach, Parmesan, egg, minced garlic, nutmeg, salt, and pepper. Mix until everything is well incorporated and smooth, then set it aside while you make the sauce.

Build the tomato sauce:

Warm the olive oil in a saucepan over medium heat and cook the chopped onion until soft, about 3 minutes. Add the garlic for another minute, then pour in the tomato passata along with the oregano, basil, salt, and pepper. Let it simmer gently for 10 to 15 minutes while your kitchen starts smelling wonderful.

Assemble the dish:

Spread half the sauce across the bottom of your baking dish, then fill each shell with about 1.5 to 2 tablespoons of the ricotta mixture. Nestle the filled shells into the sauce and spoon the remaining sauce evenly over the top.

Bake until bubbly and golden:

Sprinkle the mozzarella and remaining Parmesan over the shells, cover with foil, and bake for 25 minutes. Remove the foil and continue baking for another 10 to 15 minutes until the cheese is bubbling and beautifully golden. Let everything rest for 5 minutes before serving.

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My mother started asking me to make these for family gatherings after she tasted them at my apartment. Now they are expected at every holiday celebration, and I have learned to make double batches.

Make Ahead Magic

You can assemble the entire dish up to a day ahead and keep it covered in the refrigerator. The flavors actually meld together beautifully overnight, making it taste even better the next day.

Freezing Instructions

These stuffed shells freeze exceptionally well. Assemble the dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

A crisp green salad with a simple vinaigrette cuts through the richness perfectly. Crusty garlic bread is almost mandatory for soaking up any extra sauce.

• Let the dish rest before serving so the filling sets up slightly
• Garnish with fresh basil if you want it to look extra special
• Leftovers reheat beautifully in the microwave

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There is something so satisfying about lifting that foil cover and seeing the golden, bubbling cheese waiting underneath.

Recipe FAQs

→ Can I make stuffed shells ahead of time?

Yes, assemble the entire dish up to 24 hours before baking. Cover tightly and refrigerate. You may need to add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ How do I prevent shells from tearing when stuffing?

Cook the shells 2 minutes less than the package directions so they remain slightly firm. Handle them gently and use a small spoon or piping bag to fill each shell without stretching the pasta too much.

→ Can I freeze stuffed shells?

Absolutely. Assemble the dish in a freezer-safe container, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen at 180°C for about 60-70 minutes covered.

→ What can I use instead of ricotta?

Cottage cheese blended until smooth creates a lighter filling. For a richer option, try mascarpone mixed with some Parmesan. You can also use part-skim ricotta for a lower-fat version.

→ How do I know when the stuffed shells are done?

The cheese on top should be melted, bubbling, and lightly golden. The sauce should be hot and slightly thickened around the edges. Letting the dish rest for 5 minutes after baking helps the filling set.

→ Can I add meat to this dish?

Brown 500g ground beef or Italian sausage and add it to the tomato sauce while simmering. This transforms it into a meat-based version while keeping the classic stuffed shell experience.