Spinach Ricotta Stuffed Shells with Tomato Sauce Recipe

I absolutely love how this Spinach Ricotta Stuffed Shells with Tomato Sauce Recipe turns out every time. It’s one of those comforting, cheesy dishes that feels like a warm hug on a plate — perfect for those cozy nights when you want something hearty yet fresh. Plus, all that spinach mixed with creamy ricotta makes it taste indulgent without feeling too heavy.

When I first tried making stuffed shells, I used to cook the pasta shells ahead of time, and it was always a hassle. But this recipe does it differently, baking the shells right in the sauce so they soak up all those beautiful flavors. You’ll find that it saves you time and effort, and the end result is a perfect balance of tender pasta, creamy filling, and rich tomato sauce that my family goes crazy for every time.

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Ingredients You’ll Need

These ingredients come together beautifully — the fresh herbs and garlic in the sauce complement the creamy filling perfectly. When shopping, try to find full-fat ricotta and good-quality tomato passata to get the best results.

• Olive oil: Use extra virgin for the richest flavor in your sauce base.
• Eschallots or shallots: Adds a sweet, mild onion flavor; if unavailable, a small sweet onion works fine.
• Garlic cloves: Freshly minced gives the best aroma and kick.
• Bay leaf: Don’t skip this — it gives subtle depth to the sauce.
• Dried thyme and oregano: Classic Italian herbs that infuse the tomato sauce with warmth.
• Tomato paste: Concentrates the tomato flavor for a richer sauce.
• Tomato passata: Smooth pureed tomato base; a little thinner than crushed tomatoes, perfect for the sauce consistency.
• Dry white wine (Chardonnay or similar): Enhances the sauce with acidity and complexity; substitute with vegetable stock if preferred.
• Vegetable stock/broth, low sodium: Keeps the sauce flavorful without being salty.
• Salt, white sugar, black pepper: Balances the sauce—sugar cuts acidity, salt and pepper season perfectly.
• Frozen chopped spinach: Thawed and squeezed dry, it adds nutrition and moisture to the filling without messing with texture.
• Full-fat ricotta cheese: Creamy, rich filling base that melts beautifully.
• Parmesan cheese: Both in the filling and for topping; sharp, nutty flavor that lifts the dish.
• Shredded cheese (Mozzarella or favorite cheddar): Adds gooey, melty goodness inside the shells.
• Egg: Binds the filling so it holds together during baking.
• Large garlic clove (for filling): Adds a fresh garlicky punch inside.
• Grated fresh nutmeg (optional): I love this subtle warm note in the filling but it’s totally optional.
• Kosher salt and black pepper: Essential for seasoning the filling just right.
• Jumbo pasta shells (conchiglioni): The perfect size for stuffing and baking.
• Extra shredded mozzarella and parmesan for topping: For that golden, bubbly finish.
• Fresh basil (optional for garnish): Adds fresh herb notes and pretty color at serving.

Variations

I love making this recipe my own depending on the season or what’s in the fridge. You can easily swap out cheeses or add extra herbs to keep things exciting without losing that comforting core.

• Protein Boost: Add cooked Italian sausage or crumbled tofu for a heartier filling — my family appreciates this twist for a more filling meal.
• Greens Swap: Fresh spinach works great too; just sauté it down well and squeeze out extra moisture before mixing.
• Dairy-Free: Try vegan ricotta and cheese alternatives if you need dairy-free stuffed shells that still satisfy.
• Spicy Kick: Add red pepper flakes to the sauce or filling if you love a little heat — I discovered this trick to wake up the flavors!

How to Make Spinach Ricotta Stuffed Shells with Tomato Sauce Recipe

Step 1: Build a Flavor-Packed Tomato Sauce

Start by heating olive oil in a small pot over medium-high heat, then add your minced garlic, finely chopped shallots (or onion), bay leaf, thyme, and oregano. Cook them gently for 3 to 4 minutes until the onions go translucent — this is where those sweet savory aromas start to bloom. Next, stir in the tomato paste and let it cook for just a minute to deepen its flavor, then pour in the white wine and turn up the heat to let it reduce swiftly for about two minutes — don’t skip this step as it really intensifies the complexity of the sauce.

Step 2: Simmer Your Sauce to Perfection

Once the wine has mostly evaporated, add the tomato passata, vegetable stock, sugar, salt, and black pepper. Give everything a good stir, then lower the heat to a gentle simmer uncovered for 20 minutes. This slow cooking melds the flavors beautifully and lets the sauce thicken just enough to cling to those shells later.

Step 3: Prepare the Creamy Spinach Ricotta Filling

While the sauce simmers, get your filling ready. Squeeze out as much water as you can from the thawed spinach — I like pressing it firmly in a clean kitchen towel or handfuls in a colander. Then mix the spinach with ricotta, parmesan, your shredded cheese, egg, minced garlic, nutmeg (if using), salt, and pepper until it becomes a luscious creamy mixture. This filling is what makes the shells so irresistible!

Step 4: Stuffing Without the Fuss

Preheat your oven to 200°C / 400°F (or 180°C fan). Take your jumbo pasta shells — no need to cook them beforehand! Stuff each shell generously with the spinach ricotta filling, ensuring they’re nicely packed. I find this easier with a small spoon or even my fingers so you can really get into every shell.

Step 5: Assemble and Bake Your Cheesy Delight

Pour your hot tomato sauce into a 23 x 33 cm (9 x 13 inch) baking dish, spreading it evenly. Then nestle the stuffed shells gently into the sauce — most will be submerged while a few peek out, giving a lovely presentation after baking. Cover the dish tightly with foil or a baking tray, and bake for 70 minutes. This slow bake lets the shells fully cook and soak up all that saucy goodness.

Step 6: Finish with a Cheesy Crown

Remove the cover and sprinkle shredded mozzarella and parmesan cheese over the top. Pop it back in the oven uncovered for 15 minutes until the cheese is bubbly and golden. Once out, garnish with fresh basil and a sprinkle of parmesan if you like — it adds a pop of color and fresh flavor that really elevates the dish.

How to Serve Spinach Ricotta Stuffed Shells with Tomato Sauce Recipe

Garnishes

I always finish these stuffed shells with a sprinkling of fresh basil leaves — the bright herbal notes contrast so well with the rich cheese and tangy tomato sauce. A little extra parmesan on top adds that perfect salty, nutty hit every time.

Side Dishes

This dish pairs wonderfully with a crisp green salad tossed in a light vinaigrette or some roasted garlic bread for mopping up the sauce. On chilly evenings, a side of steamed broccoli or sautéed green beans rounds it out nicely without weighing you down.

Creative Ways to Present

For special occasions, I like arranging the shells in neat rows with a drizzle of extra virgin olive oil and a sprinkle of finely chopped herbs like parsley or oregano. Serving individual portions right from mini ramekins or casserole dishes also makes it feel a bit more festive and keeps the cheese melty until the last bite.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to three days. The shells hold together well, and the flavors actually taste even better the next day after all that sauce has settled in. Just make sure to cover them tightly to keep the cheese from drying out.

Freezing

This recipe freezes beautifully! After baking, let it cool completely, then cover tightly with foil and plastic wrap before freezing. When I reheat frozen stuffed shells, they retain their creamy texture and egg binding well, making it a fantastic make-ahead meal.

Reheating

I reheat leftovers covered in the microwave or oven to keep them moist. If heating in the oven, add a splash of water or sauce and cover with foil at 350°F (175°C) for about 20 minutes until warmed through and bubbly again.

FAQs

Final Thoughts

If you’re looking for a delicious, impressive yet straightforward meal to make, this Spinach Ricotta Stuffed Shells with Tomato Sauce Recipe is a total winner. I love how it comes together with simple ingredients but delivers big comfort and flavor. Trust me, once you try baking those shells in the sauce with a cheesy spinach filling, you’ll wonder why you ever boiled your pasta shells before! Grab your ingredients, invite some friends or family, and enjoy the happy smiles this dish always brings to the table.

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