Do Share Recipe

Spinach Ricotta Stuffed Shells Recipe | Cheesy Italian Classic

When I first tried making these spinach ricotta stuffed shells Recipe, I couldn’t believe how comforting and satisfying they turned out. It felt like a warm hug on a plate. I’ve tweaked the balance of spinach, cheese, and sauce to make it just right.

As you try this, you might also explore our guide for “Shrimp Alfredo Pasta with Broccoli Recipe” for another creamy pasta twist.

Ingredients

Here’s what you’ll need and why each ingredient matters:

2 tbsp olive oil – brings richness and helps sauté aromatics without burning
2 eschalots (or 1 small onion), finely chopped – adds a subtle sweetness, gentler than plain onion
4 garlic cloves, minced – for aromatic depth
1 bay leaf – a background herbal note
½ tsp dried thyme + ½ tsp dried oregano – classic Italian herbs that elevate flavor
1/3 cup tomato paste – concentrates tomato flavor and thickens the sauce
700 g tomato passata (or smooth tomato sauce) – provides a silky sauce base
⅓ cup dry white wine (optional) – gives complexity (you can substitute extra stock)
4 cups vegetable stock – this “watery” base is essential so the shells can cook throug
¾ tsp salt + 1½ tsp white sugar + ⅓ tsp black pepper – balances acidity and seasoning

Filling

250 g frozen chopped spinach (thawed, squeezed dry) – eliminates excess moisture and concentrates flavor
500 g full-fat ricotta – creamy texture and richness
½ cup finely shredded Parmesan – adds savory depth
1 cup shredded cheese (mozzarella, colby, gruyère, etc.) – choose a flavorful one, except mozzarella for topping
1 egg – binds the filling so it doesn’t leak
1 large garlic clove, minced – reinforces garlic flavor in filling
A pinch of nutmeg (freshly grated or ~⅛ tsp) – optional but gives warm complexity
¾ tsp cooking (kosher) salt + ½ tsp black pepper – seasoning the filling

Note: Several servings — this recipe yields enough to serve about 5–6 people generously.

Cooking Time

Prep Time: ~25 minutes
Cooking (Bake) Time: ~1 hour 45 minutes (70 min covered + 15 min uncovered)
Total Time: About 2 hours 10 minutes

How to Make Spinach & Ricotta Stuffed Shells

1. Prepare the Sauce

Begin by heating olive oil in a large saucepan over medium heat. Add chopped eschalots (or onion), garlic, bay leaf, thyme, and oregano. Cook until the onion is translucent, about 3–4 minutes.

Then stir in tomato paste and cook for 1 minute to deepen flavor. Pour in the white wine and let it simmer until mostly evaporated. Add the tomato passata, vegetable stock, sugar, salt, and pepper. Simmer uncovered for 20 minutes.

The sauce will be quite thin — this is intentional, as it allows uncooked shells to absorb liquid and cook inside the sauce.

2. Make the Filling

While the sauce simmers, work on the stuffing. Squeeze out all excess moisture from your thawed spinach (use your hands or a clean dish towel). In a large bowl, combine the spinach, ricotta, Parmesan, shredded cheese, egg, minced garlic, nutmeg, salt, and pepper. Stir until evenly mixed and creamy.

3. Stuff the Shells (Uncooked)

You don’t need to pre-boil the shells. Simply spoon the spinach-ricotta filling into raw jumbo pasta shells. I find using a small offset spatula or butter knife makes filling easier and keeps shells intact.

4. Assemble and Bake

Preheat your oven to 200 °C (about 400 °F). Pour the hot sauce into a 9×13-inch (23×33 cm) baking dish. Place the stuffed shells gently into the sauce. They should be mostly submerged (a little poking out is okay).

Cover the dish tightly — the original method uses another baking tray as cover — and bake for 70 minutes. After that, remove the cover, sprinkle extra cheese on top, and return to the oven for 15 more minutes until golden and bubbly.

5. Rest and Serve

Take the dish out, let it rest 5–10 minutes so it sets a little, then serve. You’ll find shells perfectly cooked, sauce rich and reduced, and plenty of luscious sauce to spoon over each portion.

Additional Tips for Making This Recipe Better

From making this myself, here are little tricks I swear by:

Always squeeze spinach thoroughly — excess water ruins the texture.
Use freshly grated Parmesan — it melts and blends better than pre-shredded.
Let the sauce simmer well — it needs to be hot when you pour it over the shells.
Cover properly while baking — it traps steam and ensures shells cook through.
After baking, rest before cutting — it helps the sauce thicken and slices cleaner.

Variations

If you’re looking to customize, here are a few ideas (and of course this fits nicely among your favorite dinner recipes):

Dairy-free: Substitute ricotta with cashew cream or plant-based “ricotta.” Use vegan cheese alternatives.
Lower fat: Use part-skim ricotta or reduce the amount of shredded cheese.
Add-ins: Toss in cooked mushrooms, kale, roasted red pepper, or artichoke hearts to the filling.
Herbal twist: Add chopped fresh basil, parsley, or spinach pesto swirl.

Equipment You Need

Oven-safe baking dish (9×13 inch / 23×33 cm) — to hold shells and sauce
Large saucepan — to cook the sauce
Mixing bowl — to mix the filling
Offset spatula or small knife — makes stuffing shells easier
Measuring cups/spoons — for accuracy
Oven mitts — for safety when handling hot dish

How to Serve Spinach & Ricotta Stuffed Shells

Fresh out of the oven, here are serving ideas to make it shine:

Sprinkle fresh basil or parsley on top just before serving for a burst of color
Add a drizzle of extra virgin olive oil or a few drops of good balsamic reduction
Serve alongside a crisp green salad or garlic bread
For contrast, bring in a bright Quinoa Bowl with Roasted Veggies and Feta Recipe on the side for lighter plates

Calories Count

Here’s a ballpark of the nutritional facts per serving (using a generous portion):

Calories: ~679 kcal per serving (for one filled shell portion)
(Note: this depends on your exact cheese, sauce, and portion sizes)

How to Store

In the refrigerator: Cover tightly and keep for up to 3–5 days.
Freezing: Use a freezer-safe baking dish; freeze for up to 2–3 months.
Reheating:

From fridge: warm in the oven at 175–180 °C until hot and bubbly.
From frozen: bake covered at 175–180 °C until heated through, then uncover for final browning.

Why You’ll Love This Recipe

Here’s why this becomes a go-to in my kitchen:

It’s forgiving — stuffing uncooked shells works beautifully.
Flavorful and comforting — creamy filling plus rich tomato sauce.
Flexible — you can adapt it for dairy-free or veggie-packed versions.
Great make-ahead and freezer option for busy weeks.
Impressive — it looks and tastes like a dish from a restaurant.

Extra Notes for Success

Taste your sauce before assembling — adjust salt, sweetness, or herbs.
Use high-quality ricotta (full fat) for the best texture.
Don’t skimp on sauce — the shells absorb it and you want plenty to serve.
Handle shells gently — they are delicate, especially raw.
Let the balanced flavors shine — garlic, herbs, cheese, tomato all play their part.

I hope you enjoy making (and devouring) these spinach & ricotta stuffed shells as much as I do. Let me know how your version turns out or if you try one of the variations!

Ben Carraoli