Name: Stuffed Shells with Spinach & Ricotta
Prep time: 17 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 tbsp olive oil (for sauce); 1 onion, chopped; 3 cloves garlic, minced; 1 tsp dried oregano; 1 tbsp balsamic vinegar; 400 ml tomato puree; 1 can (400 g) diced tomatoes; Salt and pepper to taste; 250 g giant pasta shells; 300 g fresh spinach (or 350 g frozen spinach, thawed and drained); 250 g ricotta cheese; 150 g grated mozzarella cheese; 2 cloves garlic, minced (for filling); 2 tbsp chopped fresh basil; 50 g vegetarian parmesan-style cheese; Pinch of ground nutmeg; Salt and pepper to taste (for filling)

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A cozy, satisfying dish made with tender jumbo pasta shells stuffed with creamy ricotta and spinach, nestled in a rich tomato sauce, and topped with bubbling mozzarella. It's the perfect comfort meal for weeknights or special family dinners.

Why You’ll Love This Recipe

I love how this recipe delivers restaurant-quality flavor with minimal fuss. The creamy ricotta and spinach filling is both hearty and wholesome, while the homemade tomato sauce brings a depth of flavor that pairs perfectly with the soft, baked pasta. It's freezer-friendly, great for meal prep, and always a family favorite around my table.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Olive oil
• Onion
• Garlic
• Dried oregano
• Balsamic vinegar
• Tomato puree
• Canned diced tomatoes
• Salt and black pepper
• Jumbo pasta shells
• Fresh spinach (or frozen, thawed and squeezed dry)
• Ricotta cheese
• Vegetarian parmesan-style cheese
• Mozzarella cheese
• Fresh basil
• Ground nutmeg

Directions

Make the tomato sauce: I start by sautéing onion in olive oil until soft. Then I add garlic and oregano, followed by the canned tomatoes, tomato puree, balsamic vinegar, salt, and pepper. I let it simmer until slightly thickened.
Prepare the spinach: I sauté fresh spinach in a bit of oil until wilted, then cool it and squeeze out any excess moisture before chopping.
Make the filling: In a bowl, I mix the chopped spinach with ricotta, vegetarian parmesan, minced garlic, chopped basil, nutmeg, salt, and pepper.
Cook the pasta shells: I boil them until just under al dente—about 5 minutes less than the package suggests—then rinse with cold water to stop the cooking.
Assemble the dish: In a baking dish, I spread a layer of the tomato sauce, then fill each shell with the spinach-ricotta mixture and arrange them on top. I finish with a generous sprinkle of mozzarella and a bit more vegetarian parmesan.
Bake: I bake everything in a preheated oven at 180°C (356°F) for 30 minutes, until the cheese is golden and the sauce is bubbling.

Servings and timing

This recipe serves 6 people.
Prep time: 15–20 minutes
Cook time: 45 minutes
Total time: About 1 hour

Variations

Add mushrooms: I sometimes mix sautéed mushrooms into the filling for an earthy twist.
Use frozen spinach: It works great—just thaw it and squeeze out all the moisture before adding it to the mix.
Add red pepper flakes: A pinch of chili flakes in the sauce gives a nice kick.
Make it meaty: I occasionally stir cooked lentils or veggie ground into the tomato sauce for added protein.
Cheese swap: Using mascarpone instead of some of the ricotta makes the filling extra creamy.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.

To reheat, I cover the dish with foil and warm it in the oven at 180°C (356°F) for about 20 minutes, or until hot all the way through.

If freezing, I assemble the dish without baking, cover tightly, and freeze for up to 3 months. When ready to cook, I bake from frozen at 200°C (392°F) for 30 minutes, then remove the foil and bake for another 10–15 minutes until bubbly and golden.

FAQs

Can I make this ahead of time?

Yes, I often assemble the dish a day in advance, then keep it in the fridge until ready to bake. It saves time and still tastes great.

Can I use frozen spinach instead of fresh?

Absolutely. I just make sure to thaw it completely and squeeze out as much liquid as possible before mixing it with the ricotta.

What can I use instead of ricotta?

I sometimes substitute cottage cheese or mascarpone if I’m out of ricotta. Both work well in this recipe.

Do I need to cook the shells before baking?

Yes, I partially cook the shells before filling them. It helps them hold their shape and ensures they bake up tender.

How do I prevent watery filling?

The key is squeezing the spinach very well and not adding too much moisture to the filling. I also let the filling sit for a few minutes to thicken before stuffing the shells.

Conclusion

These stuffed shells with spinach and ricotta have become one of my favorite go-to dinners. They’re comforting, easy to prepare, and full of flavor. Whether I’m cooking for my family or batch-prepping meals for the week, this dish always delivers. I hope it brings as much joy to your table as it does to mine.

Stuffed Shells with Spinach & Ricotta

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Author: Sue
Prep Time: 17 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Dinner
Method: Baking
Cuisine: Italian
Diet: Vegetarian

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Description

A cozy, cheesy baked pasta dish featuring jumbo shells filled with a creamy spinach-ricotta mixture, topped with rich tomato sauce and bubbly mozzarella. Perfect for comfort food lovers and great for make-ahead meals.

Instructions

Sauté onion in olive oil until soft. Add garlic and oregano, cook briefly, then add diced tomatoes, tomato puree, balsamic vinegar, and a splash of water. Simmer until slightly reduced.
Wilt spinach in a pan with a little olive oil. Let cool, squeeze out excess water, and chop roughly.
Mix chopped spinach with ricotta, parmesan-style cheese, minced garlic, basil, nutmeg, salt, and pepper in a bowl.
Boil pasta shells until under al dente (about 5 minutes less than package instructions), drain, and rinse.
Preheat oven to 180°C (356°F). Spread tomato sauce in a baking dish. Fill each shell with about 2 teaspoons of filling and arrange over sauce.
Top with grated mozzarella and extra parmesan. Bake uncovered for 30 minutes until cheese is golden and sauce is bubbling.
Let cool slightly before serving.

Notes

You can substitute fresh spinach with frozen—add ~50 g extra.
Recipe can be prepared ahead and refrigerated up to 3 days.
Freezer-friendly: freeze unbaked shells for up to 3 months.
To bake from frozen: cook at 200°C for 30 minutes, then add cheese and bake 5–10 more minutes.
Use gluten-free jumbo shells for a gluten-free version.