Spinach Ricotta Stuffed Shells is a beloved Italian-American comfort food that's perfect for family dinners or entertaining guests.
This recipe combines tender jumbo pasta shells with a creamy mixture of ricotta cheese, fresh spinach, and herbs, all baked in a rich tomato basil sauce.
The result is a hearty, flavorful dish that's both satisfying and easy to prepare ahead of time.
Why You’ll Love This Recipe
- Using jumbo pasta shells makes it easy to fill with a generous amount of creamy spinach and ricotta mixture.
- The homemade tomato basil sauce is fresh and vibrant, balancing the richness of the cheese filling.
- Baking the shells together allows flavors to meld and cheese to melt beautifully, creating a comforting, cohesive dish.
Spinach Ricotta Stuffed Shells with Tomato Basil Sauce
A classic Italian baked pasta dish featuring large pasta shells stuffed with a creamy spinach and ricotta mixture, baked in a fragrant tomato basil sauce.
- Prep time
- 25 minutes
- Cook time
- 40 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 20 jumbo pasta shells (about 10 ounces)
- 2 cups ricotta cheese (about 500g)
- 1 cup shredded mozzarella cheese (about 113g), divided
- 1 cup grated Parmesan cheese (about 100g), divided
- 1 large egg, lightly beaten
- 10 ounces fresh spinach, washed and chopped
- 3 cups tomato basil sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Prepare the pasta shells Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions until al dente, usually about 10-12 minutes. Drain and rinse under cold water to stop cooking, then set aside to cool.
- Make the spinach ricotta filling In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly. In a large mixing bowl, combine ricotta cheese, half of the mozzarella, half of the Parmesan, beaten egg, cooked spinach mixture, Italian seasoning, salt, and pepper. Mix thoroughly until combined.
- Stuff the shells Spread 1 cup of tomato basil sauce evenly on the bottom of a 9×13-inch baking dish. Stuff each cooked shell with about 2 tablespoons of the ricotta spinach mixture and place in the baking dish, open side up. Once all shells are filled and arranged, spoon the remaining tomato basil sauce over the shells. Sprinkle the remaining mozzarella and Parmesan over the top.
- Bake Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake uncovered for another 10-15 minutes, until the cheese is bubbly and golden.
- Serve Let the baked shells rest for 5 minutes before serving. Garnish with fresh basil leaves if desired. Serve warm.
Helpful Tips
- For easier handling, cook the pasta shells just until al dente to avoid breakage while stuffing.
- Use fresh spinach for brightness, but you can substitute with frozen chopped spinach — just be sure to thaw and squeeze out excess water before cooking.
- Leftover stuffed shells can be refrigerated and reheated thoroughly before serving to an internal temperature of 165°F (74°C).
- Check that the stuffing reaches an internal temperature of 165°F (74°C) during baking for safety.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a covered dish at 350°F (175°C) until warmed through, or in the microwave until hot, reaching 165°F (74°C) internally.
Frequently Asked Questions
Can I prepare the stuffed shells ahead of time?
Yes, you can prepare and stuff the shells a day in advance. Cover the baking dish and store it in the refrigerator. Bake as directed, adding a few extra minutes if baking from cold.
Can I use frozen spinach in this recipe?
Yes, frozen spinach works well. Be sure to thaw it completely and squeeze out excess moisture before adding it to the filling.
Is there a way to make this recipe vegetarian?
This recipe is already vegetarian as it contains no meat. Ensure the tomato sauce you use contains no added meat products.
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