Ricotta Spinach Stuffed Shells (Printable)

Jumbo shells stuffed with ricotta-spinach filling, baked in savory tomato sauce with melted mozzarella.

# Ingredient List:

→ Pasta

01 - 20 jumbo pasta shells
02 - Salt for boiling water

→ Filling

03 - 14 oz ricotta cheese
04 - 9 oz frozen spinach, thawed and squeezed dry
05 - 1/2 cup grated Parmesan cheese
06 - 1 large egg
07 - 1 garlic clove, minced
08 - 1/2 tsp ground nutmeg
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper

→ Tomato Sauce

11 - 24 oz tomato passata or crushed tomatoes
12 - 1 small onion, finely chopped
13 - 2 garlic cloves, minced
14 - 2 tbsp olive oil
15 - 1 tsp dried oregano
16 - 1/2 tsp dried basil
17 - Salt and pepper to taste

→ Topping

18 - 1 cup shredded mozzarella cheese
19 - 1/4 cup grated Parmesan cheese

# How-To Steps:

01 - Preheat oven to 350°F.
02 - Boil jumbo pasta shells in salted water until al dente, about 2 minutes less than package directions. Drain and arrange on a tray to prevent sticking.
03 - Combine ricotta, spinach, Parmesan, egg, garlic, nutmeg, salt, and pepper in a mixing bowl. Blend until thoroughly incorporated.
04 - Heat olive oil in a saucepan over medium heat. Sauté onion until softened, approximately 3 minutes. Add garlic and cook 1 minute longer. Stir in tomato passata, oregano, basil, salt, and pepper. Simmer gently for 10 to 15 minutes.
05 - Spread half the tomato sauce evenly across the bottom of a 13x9 inch baking dish.
06 - Fill each shell with 1.5 to 2 tablespoons of ricotta-spinach mixture. Place filled shells in the prepared baking dish.
07 - Spoon remaining tomato sauce over stuffed shells. Sprinkle mozzarella and remaining Parmesan evenly across the top.
08 - Cover baking dish with foil. Bake for 25 minutes.
09 - Remove foil and continue baking 10 to 15 minutes until cheese is bubbly and golden brown.
10 - Allow stuffed shells to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • There is something deeply satisfying about tucking filling into each pasta shell like tiny edible presents
  • The ricotta stays incredibly creamy while the edges get beautifully golden and slightly crisp
  • This recipe makes enough for leftovers, and honestly, the flavors taste even better the next day
02 -
  • I learned the hard way that undercooking the pasta initially is non negotiable
  • Letting the dish rest for 5 minutes before serving helps the filling set so it does not ooze out when you cut into a shell
  • The spinach must be squeezed completely dry or your filling will be watery and disappointing
03 -
  • Use a piping bag or zip top bag with the corner cut off to fill shells quickly and neatly
  • Let the ricotta come to room temperature before mixing for a smoother texture
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