Spinach and Ricotta Stuffed Pasta Shells Recipe

If you’re craving comfort food that feels both indulgent and nourishing, look no further than Spinach and Ricotta Stuffed Pasta Shells! These pillowy shells are brimming with creamy cheese, tender spinach, and plenty of flavor—all nestled under a blanket of rich tomato sauce. It’s the kind of dish that turns any dinner into a special occasion.

Ingredients You’ll Need

Don’t you just love recipes that rely on a handful of classic ingredients, each one bringing its own magic to the table? Every item here is purposeful—fresh spinach for color and nutrition, creamy ricotta for richness, and robust tomato sauce for that comforting Italian soul.

• Pasta shells (200g, ~7 oz): Jumbo shells are ideal because they cradle the filling perfectly. Try to cook them just until al dente for easy stuffing and the best bite.
• Olive oil (1 Tbsp): Helps wilt and flavor the spinach without making it greasy.
• Fresh spinach (200g, ~7 oz): Provides a pop of color and gentle earthiness. Use baby spinach if you prefer a softer texture.
• Garlic (3 cloves, finely chopped): Infuses the filling with irresistible aromatic depth.
• Ricotta cheese (250g, ~1 cup): The dreamy, creamy foundation of your filling. Choose a good quality ricotta for best results.
• Vegetarian parmesan-style cheese (100g, ~1/2 cup, finely grated): Adds a nutty, savory note and creates a golden, bubbly topping.
• Egg (1): Binds the filling so it stays beautifully creamy as it bakes.
• Nutmeg (1 tsp): A gentle touch of spice that lifts the cheesy filling—don’t skip it!
• Salt (1 tsp) & Black pepper (1 tsp): Essential seasoning for balance and brightness.
• Tomato pasta sauce (250g, ~1 cup): Choose a high-quality tomato sauce you love, as it’s what ties the whole dish together.
• Fresh parsley or basil (optional): Makes for a fresh, vibrant finish that takes the dish over the top.

Variations

One of the best parts about Spinach and Ricotta Stuffed Pasta Shells is how adaptable they are! You can tweak the filling, swap out ingredients, or add your own flair based on what you have—or what you crave most tonight.

• Add Mushrooms: Sauté chopped mushrooms with the spinach for an extra savory filling and a lovely earthy note.
• Switch up the Greens: Try kale, chard, or even arugula in place of spinach for a fresh twist.
• Make it Spicy: Add a pinch of chili flakes to the filling or the sauce if you like a touch of heat.
• Use Plant-Based Cheese: For a vegan version, use dairy-free ricotta and parmesan alternatives along with an egg substitute.

How to Make Spinach and Ricotta Stuffed Pasta Shells

Step 1: Boil the Pasta Shells

Bring a large pot of salted water to a rolling boil and add the pasta shells, giving them a gentle stir to prevent sticking. Cook them just until al dente—this helps them hold their shape while you stuff them later. Once done, drain and rinse under cold water so you can handle them easily.

Step 2: Cook the Spinach and Garlic

While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Toss in the chopped garlic first, letting it sizzle for a few seconds, then add the spinach. Stir gently and cook until the spinach wilts and any excess liquid evaporates—this ensures your filling isn’t watery.

Step 3: Make the Cheese Filling

In a roomy mixing bowl, combine your wilted spinach and garlic with ricotta, half the parmesan, the egg, nutmeg, salt, and pepper. Mix thoroughly until everything is creamy and well-dispersed. This is where all that flavor magic really comes together!

Step 4: Assemble the Dish

Spread a generous layer of tomato sauce in the base of your baking dish—this keeps the shells from sticking. Gently stuff each shell with about a teaspoon of the spinach and ricotta mixture, nestling them into the sauce. Don’t worry if the shells overlap or form two layers; it all bakes up beautifully.

Step 5: Add Sauce and Cheese, Then Bake

Pour the remaining tomato sauce evenly over the stuffed shells and shower with the rest of your parmesan. Cover tightly with foil or a lid, then bake at 190°C (Gas Mark 5 / 375°F) for 20–25 minutes. You’ll know it’s ready when the sauce bubbles and the cheese is perfectly melted and golden on top.

How to Serve Spinach and Ricotta Stuffed Pasta Shells

Garnishes

Sprinkle your Spinach and Ricotta Stuffed Pasta Shells with plenty of fresh basil or parsley just before serving for a burst of color and freshness. A light drizzle of extra-virgin olive oil or a final pinch of flaky sea salt can also elevate every bite.

Side Dishes

This dish is dreamy alongside crisp garlic bread, a peppery arugula salad with lemon, or roasted vegetables. If you’re hungry for more, pair with a bowl of soup or a platter of antipasti for a full Italian-inspired feast.

Creative Ways to Present

Try serving the shells in individual ramekins or oven-safe dishes for a dinner-party touch. Or scatter a rainbow of roasted cherry tomatoes over the top after baking for extra flair and color—these little details make your Spinach and Ricotta Stuffed Pasta Shells feel extra special!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Spinach and Ricotta Stuffed Pasta Shells to an airtight container and refrigerate. They keep beautifully for up to 3 days, making them just as irresistible for lunch as they were at dinner.

Freezing

You can freeze assembled (unbaked) or fully cooked shells for up to 2 months. Wrap the dish tightly in plastic and foil before freezing; just pop straight from the freezer into the oven, adding a little extra bake time if needed.

Reheating

To reheat, cover and bake in a moderate oven (around 180°C / 350°F) until warmed through. A splash of tomato sauce can help keep things nice and saucy—just what you want for these stuffed pasta shells!

FAQs

Final Thoughts

There’s something magical about sharing a dish like Spinach and Ricotta Stuffed Pasta Shells with your favorite people—it’s all about warmth, comfort, and a little bit of joy. I hope you’ll give this recipe a try and make it your own. Buon appetito!

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