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Spinach Ricotta Stuffed Shells Recipe
Ben Carraoli

Spinach Ricotta Stuffed Shells Recipe

When I first tried making these spinach ricotta stuffed shells, 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.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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. 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. 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. 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. 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.

Notes

  • 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.