Stuffed Shells with Ricotta and Spinach

There was this tiny Italian spot downtown where I first fell in love with stuffed shells, something about the way the ricotta melted into every bite that stayed with me for years. The owner would come out and check on tables, always smiling when she saw someone enjoying that particular dish. I spent countless evenings trying to recreate that magic in my own kitchen, getting closer with each attempt. Now my family actually requests these over going out for pasta night, which might be the biggest compliment of all.

Last winter my sister came over during that awful week when everything felt overwhelming, and I threw these together while she sat at my counter telling stories about her new job. The smell of garlic and tomato filled the apartment, and for the first time all week we both genuinely relaxed. She asked for the recipe before even finishing her plate, which is basically her highest endorsement.

Ingredients

• Jumbo pasta shells: I buy the largest ones I can find since they hold more filling and look impressive coming out of the oven
• Ricotta cheese: Whole milk ricotta makes a noticeable difference in creaminess compared to part skim versions
• Frozen spinach: Thaw it completely and squeeze out every drop of water, otherwise your filling becomes watery and sad
• Grated Parmesan: Freshly grated melts better into the filling than the pre grated stuff in tubs
• One egg: This binds everything together so the filling stays put inside each shell
• Ground nutmeg: Just a pinch adds this subtle warmth that makes people wonder what your secret ingredient is
• Tomato passata: This has a smoother consistency than crushed tomatoes, coating every shell beautifully
• Mozzarella cheese: Shred it yourself if possible, pre shredded cheese has anti caking agents that prevent proper melting

Instructions

Get your oven and shells ready:

Preheat to 180°C and cook the pasta shells for about 2 minutes less than the package says, then drain and spread them out so they do not stick together in a clump.

Mix up that creamy filling:

Combine the ricotta, squeezed spinach, Parmesan, egg, garlic, nutmeg, salt, and pepper until everything is well incorporated.

Build your simple sauce:

Sauté the onion in olive oil until soft, add the garlic for one minute, then pour in the passata with oregano, basil, salt, and pepper.

Let it simmer gently:

Keep the sauce at a low bubble for 10 to 15 minutes while you get everything else ready.

Start the layering process:

Spread half the sauce across the bottom of your baking dish so the shells have something to nestle into.

Stuff each shell carefully:

Scoop about 1.5 to 2 tablespoons of filling into each shell and place them in the dish, opening side up.

Add the remaining sauce:

Spoon the rest of the tomato sauce over all the shells so every bit of pasta gets coated.

Load on the cheese:

Sprinkle the mozzarella and remaining Parmesan over the top until everything is generously covered.

Bake until bubbly:

Cover with foil for 25 minutes, then remove it and bake another 10 to 15 minutes until the cheese turns golden in spots.

Give them a moment:

Let the dish rest for 5 minutes before serving, which helps the filling set slightly and makes them easier to scoop.

Pin This

These became my go to comfort dish after a long day at work, something about the process of stuffing each shell feeling almost meditative. My roommate started timing her arrivals on stuffed shell nights, claiming she could smell them from the elevator. Now we make them together, taking turns on the filling while catching up about our weeks.

Make Ahead Magic

I have assembled these the night before and kept them in the refrigerator, covered tightly with foil. They might need an extra 5 to 10 minutes in the oven if going in cold, but the texture stays perfect.

Sauce Shortcuts

On hectic days, I have used good quality jarred marinara instead of making the sauce from scratch. Look for one without too many added sugars and it will still taste wonderful.

Serving Suggestions

A crisp green salad with a simple vinaigrette cuts through the richness perfectly. Crusty bread for soaking up any extra sauce never hurts either. I like to serve these family style right from the baking dish.

• Set out some red pepper flakes for guests who like heat
• A glass of light red wine complements the tomato sauce beautifully
• Leftovers reheat wonderfully at 180°C for about 15 minutes

Pin This

There is something so satisfying about pulling that bubbling dish from the oven, watching everyone lean in a little closer as you set it on the table. These shells have become more than just dinner at our house.

Recipe Questions & Answers

→ Can I make stuffed shells ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add 10-15 minutes to the baking time if cooking from cold. You can also freeze unbaked stuffed shells for up to 3 months.

→ How do I prevent the shells from tearing?

Cook the shells 2 minutes less than package directions so they stay firm. Handle them gently when draining and arranging on the tray. Overcooked shells become fragile and difficult to fill.

→ Can I use fresh spinach instead of frozen?

Absolutely. Use about 300g fresh spinach, wilt it in a pan, then chop it finely. The most important step is squeezing out all excess moisture, whether using fresh or frozen spinach.

→ What can I serve with stuffed shells?

A crisp green salad with vinaigrette balances the richness perfectly. Garlic bread or crusty Italian bread complements the sauce. Roasted vegetables like broccoli or asparagus also work wonderfully.

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

The dish is ready when the cheese topping is bubbling and golden brown, and you can see the tomato sauce bubbling around the edges. This typically takes 35-40 minutes total baking time.