Creamy Spinach Ricotta Stuffed Shells

Creamy Spinach Ricotta Stuffed Shells

Linda M. Harris

A cozy, family-friendly baked pasta dish featuring jumbo shells stuffed with creamy spinach ricotta filling, smothered in a flavorful tomato sauce, and topped with melted cheese.

Easy to prepare, nutrient-rich, and perfect for both weeknight dinners and special gatherings.

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Prep Time 25

Cook Time 1 25

Total Time 1 50

Course Main Course

Cuisine talian-American

Servings 5

Equipment

1 large pot
1 medium saucepan
1 Mixing bowl
1 Baking dish (23 x 33 cm / 9 x 13 inch)
1 Wooden spoon or spatula
1 Measuring cups and spoons set
1 Knife and chopping board

Ingredients

Sauce

2 tbsp olive oil
1 small onion or 2 shallots, finely chopped
4 cloves garlic minced
1 bay leaf fresh or dried
½ tsp dried thyme
½ tsp dried oregano
⅓ cup tomato paste
700 g 25 oz tomato passata (or tomato puree/sauce)
⅓ cup dry white wine or vegetable stock
4 cups low-sodium vegetable stock
¾ tsp salt
1 ½ tsp sugar
⅓ tsp ground black pepper

Filling

250 g 8 oz frozen spinach, thawed and squeezed dry
500 g 1 lb ricotta cheese, full-fat
½ cup parmesan cheese finely grated
1 cup shredded cheese mozzarella, cheddar, or a mix
1 large egg
1 garlic clove minced
Pinch fresh nutmeg or ⅛ tsp ground nutmeg optional
¾ tsp kosher salt
½ tsp black pepper

Pasta & Topping

250 g 8 oz jumbo pasta shells (conchiglioni)
1 ½ cups shredded mozzarella cheese
½ cup grated parmesan cheese
Fresh basil leaves for garnish, optional

Instructions

Prepare the Flavorful Tomato Sauce: Begin by placing a medium saucepan over medium-high heat and adding the olive oil.
Once the oil is hot, add the finely chopped onion (or shallots), minced garlic, and the bay leaf. Cook gently for 3 to 4 minutes, stirring often, until the onion softens and turns translucent, releasing its sweet aroma.
Sprinkle in the dried thyme and oregano, allowing the herbs to toast lightly in the oil for extra depth of flavor.
Next, stir in the tomato paste and let it cook for about 1 minute.
This step removes any bitterness and deepens the sauce’s richness.
Pour in the dry white wine (or substitute with vegetable stock) and increase the heat to high.
Let it bubble rapidly until the liquid is mostly reduced—this intensifies the flavors and cooks off the alcohol.
Now add the tomato passata, vegetable stock, sugar, salt, and black pepper.
Stir well, bring the mixture to a gentle boil, then lower the heat and allow the sauce to simmer uncovered for about 20 minutes.
Stir occasionally to prevent sticking.
The sauce should thicken slightly while remaining pourable.
Remove from heat, discard the bay leaf, and keep the sauce warm until ready to assemble.
Prepare the Spinach Ricotta Filling: While the sauce is simmering, start on the filling.
If you are using frozen spinach, make sure it is fully thawed.
Take small handfuls of the spinach and squeeze out as much excess liquid as possible—this is essential for preventing watery filling.
Place the drained spinach into a large mixing bowl.
To the spinach, add the ricotta cheese, grated parmesan, shredded cheese (such as mozzarella or cheddar), egg, minced garlic, salt, pepper, and a touch of freshly grated nutmeg if using.
Mix everything thoroughly with a spoon or spatula until you have a smooth, well-combined filling.
The mixture should be thick enough to hold its shape when scooped. Set aside.
Preheat the Oven: Before assembling the dish, preheat your oven to 200°C (400°F), or 180°C (350°F) if using a fan-forced oven.
Having the oven fully heated ensures even baking and perfectly cooked pasta shells.
Stuff the Jumbo Pasta Shells: Now for the fun part—filling the shells!
Using a spoon, gently open up each uncooked jumbo pasta shell and scoop a generous amount of the spinach ricotta mixture inside.
Each shell should be completely filled but not overflowing.
Since the pasta will expand during baking, it’s best to keep the filling neatly tucked inside.
Unlike many traditional recipes, there is no need to pre-boil the pasta shells.
They will cook directly in the sauce while baking, absorbing the flavors and staying firm yet tender.
Assemble the Dish in the Baking Pan: Take a 23 x 33 cm (9 x 13 inch) baking dish and pour in the hot tomato sauce you prepared earlier, spreading it evenly across the base.
Carefully arrange the filled shells in the dish, nestling them into the sauce in neat rows.
Most of the shells should be submerged in the sauce, while a few may peek out slightly from the top—that’s perfectly fine.
Cover and Bake the Pasta Shells: Cover the baking dish tightly with aluminum foil or place another oven-safe baking tray on top to trap the steam.
Transfer the dish into the preheated oven and bake for 70 minutes.
This long bake time ensures the uncooked pasta shells soften fully while absorbing all the delicious flavors of the tomato sauce.
After 70 minutes, carefully remove the cover.
Test one shell by piercing it with a fork—it should be tender and al dente.
If the pasta is still a little firm, cover again and bake for an additional 5 to 10 minutes.
Add the Cheesy Topping: Once the shells are perfectly cooked, uncover the dish and sprinkle the shredded mozzarella and grated parmesan evenly over the top.
Return the baking dish to the oven, uncovered this time, and bake for another 15 minutes, or until the cheese melts into a golden, bubbly layer.
Rest, Garnish, and Serve: When the cheese topping is beautifully melted and slightly browned, remove the baking dish from the oven.
Allow the stuffed shells to rest for about 5 minutes before serving—this helps the filling set slightly and makes it easier to scoop out portions.
Finish the dish by garnishing with fresh basil leaves and an extra sprinkle of parmesan if desired.
Serve warm with crusty bread, a crisp green salad, or roasted vegetables for a complete meal.

Notes

Onions vs Shallots: Either small onions or shallots will work. Shallots bring a milder, slightly sweeter flavor, while onions offer a stronger base. Use whichever you prefer.
Tomato Passata Substitute: If you can’t find passata, use canned crushed tomatoes blended until smooth, or plain tomato sauce. Both will work perfectly.
Spinach Choices: Frozen spinach is convenient and easy to use, but fresh spinach can be sautéed, drained, and substituted. Just make sure all excess liquid is removed.
Ricotta Texture: Full-fat ricotta is best for a creamy filling. Low-fat versions may be grainy or dry after baking.
Pasta Shells: Jumbo shells (conchiglioni) are ideal. If unavailable, manicotti or cannelloni tubes can be used, though filling them may take a little more patience.
Cheese Variations: Use any melty cheese you like—mozzarella, cheddar, provolone, or Gruyère all pair beautifully with ricotta and spinach.
Wine or Broth: White wine gives the sauce a subtle depth, but vegetable stock works just as well for an alcohol-free option.
Make-Ahead Friendly: The dish can be assembled ahead, refrigerated overnight, and baked the next day, making it perfect for meal prep or dinner parties.