Ricotta Spinach Stuffed Shells

The first time I made stuffed shells, it was supposed to be a quick Tuesday dinner after work. I ended up with ricotta smeared across my cheek and spinach everywhere except the bowl. My roommate walked in, took one look at the chaotic kitchen, and asked if I'd been in a food fight. But when those bubbling, cheesy shells came out of the oven, all the mess felt completely worth it.

Last winter, my sister came over during that bleak stretch of February when everyone needs comfort food. We stood at the counter filling shells together, talking about everything and nothing. She kept sneaking bits of the ricotta mixture when she thought I wasn't looking. That evening, eating dinner while snow fell outside the window, felt like exactly what winter meals should be.

Ingredients

• Jumbo pasta shells: The large size is crucial here because you need that generous cavity to hold all the filling
• Ricotta cheese: Whole milk ricotta gives the creamiest results but part skim works if you are watching calories
• Frozen spinach: Thaw it completely and squeeze out every drop of water, otherwise your filling will be watery
• Parmesan cheese: freshly grated adds so much more flavor than the pre grated stuff
• One large egg: This binds the filling together so it does not collapse during baking
• Ground nutmeg: Just a pinch adds this subtle warmth that makes people ask what your secret ingredient is
• Tomato passata: This smooth tomato sauce is perfect because it coats the shells evenly without being too chunky
• Mozzarella cheese: Shred it yourself if you can because pre shredded cheese has anti caking agents that prevent melting

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and move your oven rack to the middle position

Cook the pasta shells:

Boil them for 2 minutes less than the package says since they will finish cooking in the oven

Mix the filling:

Combine everything until smooth but do not over mix or the ricotta can become grainy

Make the sauce base:

Sauté the onion until soft and translucent, about 3 minutes, before adding the garlic

Simmer the sauce:

Let it bubble gently for 10 to 15 minutes so the flavors meld together

Prep the baking dish:

Spread half the sauce across the bottom so the shells do not stick

Fill each shell:

Use about 1.5 to 2 tablespoons per shell and arrange them open side up

Add the topping:

Spoon remaining sauce over the shells then sprinkle with both cheeses

Bake covered first:

25 minutes with foil helps everything heat through without drying out

Finish uncovered:

Remove the foil and bake 10 to 15 more minutes until the cheese bubbles and turns golden

Save Pin

This recipe has become my go to for new parents and anyone needing a meal that says I care without saying a word. Something about those stuffed pasta shells feels like a hug in baking dish form.

Make Ahead Magic

You can assemble the entire dish up to 24 hours before baking, just cover tightly and refrigerate. Add an extra 10 to 15 minutes to the covered baking time if it is cold from the fridge.

Freezing Instructions

Wrap the unbaked dish extremely well with plastic and foil. It will keep for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

A simple green salad with balsamic vinaigrette cuts through the richness beautifully. Crusty bread is almost mandatory for mopping up the extra sauce.

• Garlic bread takes this meal over the top
• A light red wine like Chianti pairs perfectly
• Keep red pepper flakes on the table for anyone who likes heat

Save Pin

There is something uniquely comforting about stuffed shells that turns an ordinary Tuesday into something worth savoring.

Recipe Help & FAQs

→ Can I prepare stuffed shells ahead of time?

Yes, you can assemble the entire dish up to 24 hours in advance and refrigerate. Add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ How do I prevent shells from tearing?

Cook the shells 2 minutes less than the package directs so they stay firm enough to handle. Rinse briefly with cool water after draining to stop the cooking process.

→ Can I freeze stuffed shells?

Absolutely. Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

→ What can I use instead of ricotta?

Cottage cheese blended until smooth works well as a lighter alternative. You can also mix ricotta with cottage cheese for a balanced texture.

→ How do I know when the shells are done?

The cheese topping should be bubbly and golden brown, and you should see the tomato sauce bubbling around the edges. A knife inserted into the center should come out hot.

→ Can I add meat to this dish?

Ground browned meat or Italian sausage can be added to the tomato sauce for a non-vegetarian version. Reduce the salt in the sauce accordingly.