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)

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.