Name: Spinach Ricotta Stuffed Shells Recipe
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 2 eschallots/shallots or 1 small onion, finely chopped; 4 garlic cloves, finely minced; 1 bay leaf, fresh (or dried); 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1/3 cup tomato paste; 700 g (25 oz) tomato passata (or tomato sauce); 1/3 cup Chardonnay or other dry white wine (or more vegetable stock); 4 cups low sodium vegetable stock/broth; 3/4 tsp salt; 1 1/2 tsp white sugar; 1/3 tsp black pepper; 250 g (8 oz) frozen chopped spinach, thawed and drained; 500 g (1 lb) full fat ricotta cheese; 1/2 cup Parmesan cheese, finely shredded; 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Gruyere, Swiss, or any preferred type); 1 egg; 1 large garlic clove, minced; Sprinkling of grated fresh nutmeg or 1/8 tsp nutmeg powder (optional); 3/4 tsp kosher or cooking salt; 1/2 tsp black pepper; 250 g (8 oz) jumbo pasta shells (conchiglioni); 1 1/2 cups shredded mozzarella; 1/2 cup Parmesan cheese, shredded; Fresh basil and extra Parmesan, for garnish (optional)

Jump to Recipe· 4.7 from 68 reviews

If you’re looking for a cozy, comforting meal that everyone will rave about, you’ve got to try my Spinach Ricotta Stuffed Shells Recipe. This dish combines tender jumbo pasta shells generously filled with a creamy spinach and ricotta mixture, all nestled in a rich, flavorful tomato sauce that’s slow-simmered to perfection. Honestly, it’s one of those recipes that feels impressive but is surprisingly easy to make at home — perfect for weeknight dinners or casual Sunday family feasts!

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Why You’ll Love This Recipe

All-in-one comfort food: Creamy, cheesy filling meets a homemade savory tomato sauce and pasta—everything in one dish.
Easy prep with no shell pre-cooking: You stuff the shells raw and let the sauce do the work as it bakes, saving time and frustration.
Customizable and kid-friendly: You can tweak the cheeses or add herbs to suit your taste or dietary needs.
Great make-ahead and freezer-friendly: Perfect for batch cooking and leftovers that warm up beautifully.

The image shows a shallow white bowl filled with three large pasta shells stuffed with a creamy, greenish-white filling, covered in bright red tomato sauce. The shells have a slightly browned, melted cheese layer on top. Fresh green basil leaves and grated white cheese are sprinkled over the pasta, adding texture and color contrast. A fork is placed inside the bowl on the right side, with some sauce visible on it. The bowl sits on a soft gray cloth on a white marbled surface, with green basil leaves scattered around. In the background, there is a white rectangular baking dish filled with more baked pasta shells in tomato sauce. Photo taken with an iphone --ar 2:3 --v 7 - Spinach Ricotta Stuffed Shells, stuffed pasta shells with spinach and ricotta, baked spinach ricotta shells, easy stuffed shells with tomato sauce, comfort food spinach pasta

Ingredients You’ll Need

The magic of this Spinach Ricotta Stuffed Shells Recipe comes from simple but thoughtfully combined ingredients that create layers of flavor. Using frozen spinach keeps things easy, and making a homemade tomato sauce instead of jarred gives it that extra depth I love.

Flat lay of fresh baby spinach leaves, a small white bowl of creamy ricotta cheese, a whole brown egg, a small white bowl of finely shredded parmesan cheese, a small white bowl of shredded mozzarella cheese, two whole eschallots with purple skins, four fresh garlic cloves, a fresh green bay leaf, a small white bowl of bright red tomato paste, a small white bowl of smooth tomato passata, a small white bowl of golden olive oil, a small white bowl of dry white wine, a small white bowl of clear vegetable broth, a few sprigs of fresh basil, a cluster of uncooked jumbo conchiglioni pasta shells arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Spinach Ricotta Stuffed Shells, stuffed pasta shells with spinach and ricotta, baked spinach ricotta shells, easy stuffed shells with tomato sauce, comfort food spinach pasta

Olive oil: A good quality extra virgin olive oil brings subtle fruitiness and is perfect for sautéing the aromatics.
Eschallots/shallots or onion: Adds sweetness and softness to the sauce base; finely chopped really helps them melt into the sauce.
Garlic cloves: Freshly minced garlic brings a punch of flavor that wakes everything up.
Bay leaf and dried herbs (thyme, oregano): Classic Italian seasonings that build aroma and complexity.
Tomato paste and passata: Here’s where the sauce gets thick, vibrant, and packed with real tomato goodness that canned sauces just can’t match.
Dry white wine (optional): Adds a subtle acidic brightness; you can swap with extra broth if you prefer.
Vegetable stock: Keeps the sauce moist and flavorful without overpowering the tomatoes.
Sugar, salt, and pepper: Balance and bring out the natural sweetness of tomatoes and season the filling.
Frozen chopped spinach: Convenient, consistent, and easy to squeeze out the water; fresh spinach works too if you prep it properly.
Full fat ricotta: Soft, creamy, and makes this filling irresistible. I trust full-fat only for the richness it imparts.
Parmesan cheese: Sharp and nutty, this cheese adds umami both inside the filling and on top.
Shredded cheese (mozzarella or your favorite): Melts beautifully and gives that gooey, stringy cheese pull we all love.
Egg: Binds the filling so it holds its shape when stuffed in the shells.
Nutmeg (optional): Just a pinch adds warmth and depth to the cheese mixture.
Jumbo pasta shells (conchiglioni): These giant shells are perfect for stuffing and bake up soft without precooking — a total game changer!
Fresh basil and extra parmesan for garnish: Brighten and elevate the final dish, adding freshness and a hint of herbal aroma.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I know how much fun it is to put your own twist on a classic, so feel free to experiment with this Spinach Ricotta Stuffed Shells Recipe. Over the years, I’ve played around with different cheeses and added extras like herbs or spices to suit my mood and what’s in the fridge.

Meat lovers: I sometimes add browned Italian sausage or ground beef to the filling for an extra savory hit — my family goes crazy for it!
Vegan twist: Swap ricotta for a tofu-based ricotta-style filling and use dairy-free cheese alternatives; just make sure your sauce is veggie-stock-based.
Herb upgrades: Fresh oregano, thyme, or even a little basil inside the filling add lovely freshness if you’re feeling fancy.
Cheese blends: I love mixing mozzarella with Gruyère or sharp cheddar for a slightly different flavor; it’s a small detail that makes a big impact.

How to Make Spinach Ricotta Stuffed Shells Recipe

Step 1: Make the Rich Tomato Sauce

Start by heating olive oil in a small pot over medium-high heat. Toss in your finely minced garlic, chopped eschallots (or onion), bay leaf, thyme, and oregano. Let those aromas build for about 3 to 4 minutes — you want the onion to become translucent but not browned. Then stir in the tomato paste and cook for another minute; this step deepens the tomato flavor beautifully.

Next, add the white wine and crank the heat to high so it simmers rapidly. This lets the alcohol evaporate and the wine concentrates into a subtle brightness — it usually takes about 2 minutes. Pour in the tomato passata, vegetable stock, sugar, salt, and pepper, stirring everything together. Finally, reduce the heat and let it simmer uncovered for around 20 minutes while you prepare the filling. This sauce is gorgeous on its own and will soak into those shells as they bake!

Step 2: Prepare the Spinach Ricotta Filling

While the sauce simmers, grab your frozen spinach and squeeze out every last drop of water — this is super important to avoid a watery filling that won’t set properly. Then, in a mixing bowl, combine the spinach with ricotta, parmesan, shredded cheese, the minced garlic clove, egg, salt, pepper, and a sprinkle of freshly grated nutmeg if you’re adding it.

Mix everything together until smooth and evenly combined. This is the moment the filling starts to smell downright irresistible. If you find the mixture a little too wet, a tiny bit of extra parmesan helps firm it up without drying it out.

Step 3: Stuff the Shells and Assemble

Preheat your oven to 200°C (that’s 400°F; 180°C fan). This step is crucial so your hot oven is ready to greet those shells.

Now, here’s the fun part: take each uncooked jumbo shell and stuff it generously with the spinach ricotta mixture. Don’t be shy — fill them full so each bite is cheesy and creamy. Place the shells carefully into your baking dish that’s been coated with a good ladle of your hot tomato sauce. Most shells should be submerged in the sauce, but a few may peek out and that’s perfectly fine.

Cover the dish with a baking tray or aluminum foil to keep moisture in, and pop it in the oven to bake gently for about 70 minutes. This is where the magic happens — the shells soften, absorb the sauce flavors, and bake to tender, al dente perfection without any pre-boiling needed!

Step 4: Top with Cheese and Finish Baking

After the initial bake, check if the shells are tender but not mushy. If you need more time, simply cover and bake a bit longer. Once they’re nearly perfect, sprinkle a generous layer of shredded mozzarella and parmesan on top, then bake uncovered for an additional 15 minutes. This gives you that irresistible golden, bubbly cheese crust on top that pulls everyone to the table instantly.

Let the dish sit for a few minutes before serving and garnish with fresh basil and extra parmesan if you like, adding freshness and a beautiful pop of color.

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Pro Tips for Making Spinach Ricotta Stuffed Shells Recipe

Don’t precook shells: Stuff the dry shells directly — it makes the stuffing easier and the shells soften perfectly soaking up the sauce while baking.
Squeeze spinach thoroughly: This step prevents watery filling and a soggy bake, something I learned the hard way on my first attempt.
Use full-fat ricotta: It keeps the filling moist and creamy, much better than low-fat versions I’ve tried that end up dry.
Cover while baking: Keeps moisture trapped so the shells cook through without drying out or burning on top.

How to Serve Spinach Ricotta Stuffed Shells Recipe

Spinach Ricotta Stuffed Shells Recipe - Serving

Garnishes

I usually garnish with fresh basil leaves and a generous sprinkle of parmesan cheese right before serving. The basil adds a fresh, aromatic note that brightens the rich, cheesy flavors, and the parmesan gives an extra bit of salty umami kick. Sometimes I add a pinch of crushed red pepper flakes for a subtle heat if we’re feeling adventurous.

Side Dishes

This dish is hearty enough to be a meal on its own, but I love pairing it with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or a simple focaccia is also a welcome addition, perfect for mopping up the luscious sauce.

Creative Ways to Present

For special occasions, I’ve served this in individual ramekins with one or two stuffed shells each — it looks elegant and is great for portion control. Another festive idea is layering the stuffed shells in a casserole with alternating layers of sauce and cheese for a beautiful, multi-layered bake that wows guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers — which is rare because it’s so good — tightly cover the dish or transfer leftovers to an airtight container and refrigerate for up to 3 days. I’ve found the flavors actually deepen overnight.

Freezing

I often freeze leftovers for busy nights. To do this, assemble and bake the shells as usual, let them cool, then wrap tightly with plastic wrap and foil or transfer to a freezer container. They keep well for up to 3 months. When you want a quick dinner, thaw overnight in the fridge and reheat — so convenient!

Reheating

Reheating is best done in the oven to keep the shells from drying out. Cover with foil and warm at 180°C (350°F) for about 20-25 minutes. If you’re short on time, reheating in the microwave with a damp paper towel over the top also works well to retain moisture.

FAQs

Do I need to boil the pasta shells before stuffing?

Nope! One of the best parts of this Spinach Ricotta Stuffed Shells Recipe is that you stuff the shells uncooked. The hot tomato sauce and baking time soften them perfectly. This saves you the hassle of trying to stuff slippery pre-cooked shells.
Can I use fresh spinach instead of frozen?

Absolutely! Just use about double the amount of fresh spinach since it wilts down considerably. Sauté it lightly to remove excess moisture, cool it, then squeeze out any remaining liquid before mixing into your filling.
What cheeses work best in the filling?

Ricotta is essential for creaminess, but mixing in parmesan and a good melting cheese like mozzarella rounds out the flavor and texture beautifully. Feel free to experiment with cheddar, Gruyère, or even Colby for different twists.
Can I make this recipe ahead of time?

You sure can! Assemble the stuffed shells and cover the dish, then refrigerate for up to 24 hours before baking. This makes it a great choice for meal prep or entertaining stress-free.

Final Thoughts

I absolutely love how this Spinach Ricotta Stuffed Shells Recipe strikes the perfect balance between comfort and sophistication. When I first tried it, I was blown away at how easy it was to assemble and yet how rewarding the final bake tasted. Whether you’re cooking for family, friends, or just treating yourself, this dish hits all the right notes with its rich, cheesy filling and luscious tomato sauce. Give it a go, and I promise you’ll be making it over and over — just like me!