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Spinach and Ricotta Stuffed Shells

This dish features large pasta shells filled with a creamy ricotta and tender spinach mixture, baked until bubbling and golden. The process involves boiling the shells, preparing a simple filling, stuffing the shells, and baking them in a flavorful tomato sauce for a comforting, homey meal with a rich, cheesy crust.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large pasta shells sturdy, suitable for stuffing
  • 1 cup ricotta cheese soft and mild, creamy texture
  • 2 cups fresh spinach roughly chopped, wilted or thawed if frozen
  • 1/2 cup Parmesan cheese grated, for mixing and topping
  • 2 cloves garlic minced for flavor
  • 2 cups tomato sauce preferably bright and simple
  • 1 cup shredded mozzarella cheese for topping and finishing
  • 2 tablespoons olive oil for sautéing and sauce
  • to taste salt and pepper for seasoning
  • optional fresh basil or parsley for garnish

Equipment

  • Large pot
  • Saucepan
  • Mixing bowls
  • Spoon or piping bag
  • Baking dish

Method
 

  1. Bring a large pot of salted water to a boil, then add the pasta shells and cook until just al dente, about 10 minutes. Drain and set aside to cool slightly.
  2. While the pasta cooks, heat a tablespoon of olive oil in a saucepan and sauté the minced garlic until fragrant, about 30 seconds to 1 minute. Add the chopped spinach and cook until wilted or thawed, about 2-3 minutes. Let it cool slightly, then squeeze out excess water if using frozen spinach.
  3. In a mixing bowl, combine the ricotta, grated Parmesan, sautéed spinach, salt, pepper, and a handful of chopped herbs if using. Mix until smooth and well blended.
  4. Use a spoon or piping bag to carefully stuff each shell with the ricotta mixture, filling it generously. Place the stuffed shells seam-side down in a baking dish.
  5. Pour the tomato sauce evenly over the filled shells, making sure they are mostly covered. Sprinkle the shredded mozzarella and extra Parmesan over the top.
  6. Cover the dish with foil and bake in a preheated oven at 180°C (356°F) for about 25 minutes, until bubbling and the cheese on top is melted and slightly golden.
  7. Remove the foil and bake for an additional 5 minutes to let the cheese turn bubbly and golden brown. Keep an eye on it to prevent over-browning.
  8. Take the dish out of the oven, let it rest for 5 minutes to set, then garnish with fresh basil or parsley if desired.
  9. Serve warm, scooping out generous portions with a spoon or spatula, and enjoy the comforting, cheesy bites with your favorite side.

Notes

For a richer flavor, add a pinch of red pepper flakes to the sauce or mix a bit of grated lemon zest into the ricotta filling. Leftovers reheat well in the oven for a crispy top or in the microwave for convenience.