Name: Spinach Ricotta Stuffed Shells Recipe
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 2 eschallots/shallots or 1 small onion, finely chopped; 4 garlic cloves, finely minced; 1 bay leaf, fresh (or dried); 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1/3 cup tomato paste; 700g (25 oz) tomato passata (or tomato sauce); 1/3 cup Chardonnay or other dry white wine (or extra vegetable stock); 4 cups low sodium vegetable stock/broth; 3/4 tsp salt; 1 1/2 tsp white sugar; 1/3 tsp black pepper; 250g (8 oz) frozen chopped spinach, thawed and excess water squeezed out; 500g (1 lb) full fat ricotta cheese; 1/2 cup parmesan, finely shredded; 1 cup shredded cheese (mozzarella, Colby, cheddar, tasty, gruyere, Swiss, or any preferred); 1 egg; 1 large garlic clove, minced; Grated fresh nutmeg or 1/8 tsp nutmeg powder (optional); 3/4 tsp kosher or cooking salt; 1/2 tsp black pepper; 250g (8 oz) jumbo pasta shells (conchiglioni); 1 1/2 cups shredded mozzarella; 1/2 cup parmesan, shredded; Fresh basil and extra parmesan for garnish (optional)

If you’re craving cozy comfort food with a nutritious twist, then this Spinach Ricotta Stuffed Shells Recipe is going to be your new favorite. I absolutely love how creamy ricotta mingles with tender spinach, all wrapped up inside pasta shells and smothered in a rich tomato sauce. It’s the kind of dish that feels like a warm hug for your taste buds, perfect for family dinners or meal prep for the week.

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Why You’ll Love This Recipe

Rich and Creamy Flavor: The ricotta and mozzarella combo creates a luscious filling that’s irresistible.
No Pre-Cooking Pasta: Using giant shells uncooked makes stuffing easy and saves a step.
Hearty and Healthy: Spinach packs nutrients while the tomato sauce adds freshness.
Perfect for Leftovers: This dish reheats beautifully and even tastes better the next day.

The image shows a shallow white bowl filled with three large pasta shells stuffed with a creamy, greenish-white filling, covered in bright red tomato sauce. The shells have a slightly browned, melted cheese layer on top. Fresh green basil leaves and grated white cheese are sprinkled over the pasta, adding texture and color contrast. A fork is placed inside the bowl on the right side, with some sauce visible on it. The bowl sits on a soft gray cloth on a white marbled surface, with green basil leaves scattered around. In the background, there is a white rectangular baking dish filled with more baked pasta shells in tomato sauce. Photo taken with an iphone --ar 2:3 --v 7 - Spinach Ricotta Stuffed Shells, spinach stuffed shells, ricotta stuffed shells, baked stuffed shells with spinach, cheesy pasta shells with spinach

Ingredients You’ll Need

For this Spinach Ricotta Stuffed Shells Recipe, I always stock up on a handful of pantry staples and fresh goodies. The ingredients balance perfectly – the aromatic sauce with herbs, the creamy ricotta filling, and the tender shells all come together beautifully. Grab full-fat ricotta for the best texture – trust me, it really makes a difference!

Flat lay of fresh baby spinach leaves, a small white bowl of creamy ricotta cheese, a whole brown egg, a small white bowl of finely shredded parmesan cheese, a small white bowl of shredded mozzarella cheese, two whole eschallots with purple skins, four fresh garlic cloves, a fresh green bay leaf, a small white bowl of bright red tomato paste, a small white bowl of smooth tomato passata, a small white bowl of golden olive oil, a small white bowl of dry white wine, a small white bowl of clear vegetable broth, a few sprigs of fresh basil, a cluster of uncooked jumbo conchiglioni pasta shells arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Spinach Ricotta Stuffed Shells, spinach stuffed shells, ricotta stuffed shells, baked stuffed shells with spinach, cheesy pasta shells with spinach

Olive oil: Use a good quality extra virgin olive oil for richer flavor in the sauce.
Shallots or small onion: Finely chopped to add subtle sweetness and depth to the sauce.
Garlic cloves: Minced fresh garlic is a must for that aromatic punch.
Bay leaf: Fresh if you can find it – it adds a nice earthy note to the sauce.
Dried thyme and oregano: Classic Italian herbs that bring the sauce to life.
Tomato paste: Adds concentrated tomato flavor and thickness.
Tomato passata: Smooth pureed tomato base; if unavailable, crushed tomatoes work.
Dry white wine or extra stock: Adds brightness to the sauce; you can skip wine if preferred.
Vegetable stock/broth: Low sodium to control saltiness.
Salt, sugar, and black pepper: Balances acidity and seasoning perfectly.
Frozen chopped spinach: Thawed and squeezed to avoid sogginess; a great time-saver.
Ricotta cheese: Full fat makes the filling creamy and moist—avoid brands that feel powdery.
Parmesan cheese: Freshly shredded for best melt and flavor.
Shredded cheese: Your choice—mozzarella is classic but I sometimes add Gruyere or cheddar for a twist.
Egg: Binds the filling so it holds shape while baking.
Nutmeg: Just a sprinkle adds warmth and depth—try not to skip it!
Jumbo pasta shells (conchiglioni): No need to pre-cook, which makes stuffing way easier.
Fresh basil and extra parmesan: For garnish and a fresh pop at the end.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’ve played around with this Spinach Ricotta Stuffed Shells Recipe quite a bit, and it’s fun to customize it based on what you have or your dietary needs. Feel free to make it your own!

Add Ground Meat or Sausage: For a heartier version, I sometimes mix in cooked Italian sausage or ground beef with the filling.
Use Fresh Spinach: If frozen isn’t your thing, fresh spinach sautéed in olive oil works beautifully too.
Make it Vegan: Substitute ricotta with a cashew-based cheese and use vegan mozzarella, plus swap the egg with a flaxseed binder.
Switch the Cheeses: I’ve also used feta or goat cheese in the filling for a tangier kick.
Spicy Twist: Add red pepper flakes to the sauce or filling if you like a little heat.

How to Make Spinach Ricotta Stuffed Shells Recipe

Step 1: Sauté your Sauce Base

Start by heating olive oil in a small pot over medium-high heat. Toss in your finely chopped shallots (or onion), minced garlic, bay leaf, thyme, and oregano. You’ll want to cook this for about 3 to 4 minutes until the onion becomes translucent and smells incredible. I always watch carefully here so the garlic doesn’t burn – it just needs to soften and release its aroma. Then stir in the tomato paste and cook for another minute to deepen the flavor.

Step 2: Add Wine and Simmer the Sauce

Pour in your white wine (or extra vegetable stock if skipping wine) and crank the heat to high. Let it simmer rapidly for about 2 minutes until the wine mostly evaporates; this concentrates the flavor and removes any raw boozy taste. Then add the tomato passata, vegetable broth, sugar, salt, and pepper. Give it a good stir, lower the heat, and let it simmer uncovered for 20 minutes. This slow simmer is key to developing the sauce’s rich, comforting depth.

Step 3: Prepare the Filling

While the sauce is simmering, grab your thawed spinach and squeeze out as much excess water as you can – I like to use a clean kitchen towel or just squeeze handfuls tightly with my hands. This step is crucial to avoiding watery filling. Then, in a large bowl, combine the spinach with ricotta, parmesan, shredded cheese, egg, minced garlic, nutmeg, salt, and pepper. Mix everything well until it’s creamy and homogenous. Trust me, the egg works wonders to keep the stuffing together while baking.

Step 4: Stuff and Assemble

Preheat your oven to 200°C/400°F (180°C fan). Here’s the fun part: stuffing the shells. Since we’re using uncooked jumbo shells, they’re less slippery and easier to fill—you just want to stuff them full without splitting them. Pour the hot tomato sauce evenly into a 9 x 13-inch baking dish, then gently nestle the stuffed shells into the sauce. Most will be submerged, but that’s perfectly fine.

Step 5: Bake and Cheese It Up

Cover the dish tightly with foil or a baking tray and bake for 70 minutes. The shells should come out tender yet slightly firm—al dente perfection. If they’re not quite ready, just return to the oven while covered for a bit longer. Once done, remove the cover and sprinkle shredded mozzarella and parmesan cheese evenly over the top, then pop back in for 15 minutes until the cheese melts and gets bubbly and golden. That last melt step is the real kicker for the ooey-gooey factor!

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Pro Tips for Making Spinach Ricotta Stuffed Shells Recipe

Dry Spinach Thoroughly: I learned the hard way that soggy spinach makes the filling watery – always squeeze out excess moisture well.
Don’t Pre-Cook Shells: Using uncooked shells soaked in sauce softly cooks them in the oven and makes stuffing so much easier.
Simmer Sauce Low and Slow: Letting your sauce gently bubble for 20 minutes builds flavor and avoids a raw tomato taste.
Use Plenty of Sauce: The shells absorb sauce as they bake, so don’t skimp on it or your dish may dry out.

How to Serve Spinach Ricotta Stuffed Shells Recipe

Spinach Ricotta Stuffed Shells Recipe - Serving

Garnishes

I always top mine with a generous sprinkling of freshly grated parmesan and a handful of torn fresh basil leaves just before serving. The basil adds a lovely bright herbal freshness that cuts through the creamy filling beautifully. Sometimes, I drizzle a little extra virgin olive oil on top for shine and flavor.

Side Dishes

My go-to sides are simple to keep the stuffed shells front and center. A crisp green salad with balsamic vinaigrette or some roasted vegetables like asparagus or zucchini pairs perfectly. Garlic bread or a crusty baguette also works great to sop up any leftover sauce.

Creative Ways to Present

For special occasions, I like to bake these stuffed shells in individual ramekins for personal servings, layering them with extra cheese on top for a bubbly finish. Alternatively, serve them on a large rustic platter garnished with fresh herbs and a sprinkle of chili flakes for some color and heat. It’s a real showstopper!

Make Ahead and Storage

Storing Leftovers

Leftover spinach ricotta stuffed shells are a dream in the fridge. I store them in an airtight container and they stay fresh for up to 3 days. When I reheat, I make sure to add a splash of tomato sauce or a sprinkle of water, then cover them loosely to maintain moisture and heat gently.

Freezing

I’ve frozen this dish a few times with great results. Make sure it’s fully cooled, then cover tightly with plastic wrap followed by foil or a freezer-safe lid. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, I cover the dish with foil and warm it in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through. You can also microwave single servings covered with a damp paper towel to keep moisture in, but the oven method keeps the cheese bubbly and delicious.

FAQs

Can I use fresh spinach instead of frozen in this Spinach Ricotta Stuffed Shells Recipe?

Absolutely! If using fresh spinach, use about 1 lb (500g) of leaves. Sauté lightly in olive oil until wilted, then squeeze out excess moisture before mixing into the filling. The flavor is slightly different, but still delicious.
Do I need to boil the jumbo pasta shells before stuffing?

Nope! One of the tricks I love about this recipe is that you stuff the shells dry. The generous amount of sauce and long baking time gently cooks them through, saving you the hassle and preventing them from becoming mushy.
Can I prepare this dish in advance?

Yes, you can assemble the stuffed shells the day before and refrigerate covered. When ready, bake them according to the recipe instructions—just add a few extra minutes to the baking time if baking from cold.
What if I don’t have ricotta—any substitutes?

You can substitute ricotta with cottage cheese (blended smooth), cream cheese mixed with a bit of yogurt, or tofu for a vegan option. Keep in mind the texture changes slightly, but it still tastes great.

Final Thoughts

I can’t tell you how many times this Spinach Ricotta Stuffed Shells Recipe has saved dinner plans and impressed guests. It’s simple enough for weeknights, yet special enough for gatherings. The balance of creamy filling, fresh sauce, and melty cheese feels just right every time. Give it a try—you’ll find it quickly becomes a staple in your kitchen rotation, just like it did in mine.