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Close-up shot of delicious Spinach Ricotta Stuffed Shells, perfect for a comforting Italian dinner.

Spinach Ricotta Stuffed Shells

These Spinach Ricotta Stuffed Shells are a comforting and flavorful Italian-American classic. Jumbo pasta shells are filled with a creamy mixture of ricotta cheese, spinach, and Parmesan, then baked in a rich tomato sauce with mozzarella cheese for a satisfying and impressive meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box jumbo pasta shells
  • 30 ounces ricotta cheese, full-fat
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 24 ounces tomato sauce
  • 2 cloves garlic, minced
  • 1/2 medium onion, chopped
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Equipment

  • large pot
  • colander
  • baking sheet
  • parchment paper
  • Large bowl
  • Large skillet or saucepan
  • 9x13-inch baking dish
  • Cooking spray or olive oil
  • Spoon or piping bag
  • aluminum foil
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil.
  3. Add jumbo shells and cook according to package directions, subtracting about 2 minutes from the recommended cooking time. Cook to al dente.
  4. Drain the shells and rinse them with cold water to stop the cooking process.
  5. Gently lay them out on a baking sheet lined with parchment paper to prevent them from sticking together.
  6. In a large bowl, combine the ricotta cheese, thawed and squeezed spinach, egg, Parmesan cheese, Italian seasoning, salt, and pepper.
  7. Mix well until everything is evenly combined.
  8. Taste and adjust seasonings as needed.
  9. In a large skillet or saucepan, heat olive oil over medium heat.
  10. Add the chopped onion and cook until softened, about 5 minutes.
  11. Add the minced garlic and cook for another minute until fragrant.
  12. Pour in the tomato sauce, bring to a simmer, and season with salt, pepper, and Italian seasoning.
  13. Reduce the heat and let the sauce simmer for at least 15 minutes to allow the flavors to meld together.
  14. Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
  15. Spread a thin layer of tomato sauce on the bottom of the dish.
  16. Using a spoon or a piping bag, carefully fill each cooked pasta shell with the spinach ricotta filling. Do not overfill.
  17. Place the stuffed shells in the baking dish, side by side, on top of the tomato sauce.
  18. Pour the remaining tomato sauce over the stuffed shells, making sure they are evenly coated.
  19. Sprinkle the mozzarella cheese over the top.
  20. Cover the baking dish with aluminum foil and bake for 20 minutes.
  21. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  22. Remove the baking dish from the oven and let the stuffed shells rest for a few minutes before serving.
  23. Garnish with fresh basil or parsley, if desired. Serve hot and enjoy!

Notes

Don't overcook the pasta. Squeeze out the spinach well. Taste and adjust the seasonings. Use good quality ingredients. Assemble the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours before baking, adding a few extra minutes to the baking time if baking from cold. Baked or unbaked stuffed shells can be frozen for up to 3 months. Thaw completely before reheating or baking. For a richer sauce, add a tablespoon of tomato paste and a pinch of red pepper flakes. Add a pinch of sugar or a pat of butter to the sauce to balance out the acidity if needed. Add cooked ground beef, Italian sausage, or shredded chicken to the filling. Add other vegetables like mushrooms, zucchini, or bell peppers to the filling. Use a blend of different cheeses in the filling, such as provolone, fontina, or asiago. Use a creamy tomato sauce instead of a plain tomato sauce. A touch of heavy cream can elevate the dish. Use gluten-free pasta shells. Substitute the ricotta cheese with a dairy-free ricotta alternative and use a dairy-free mozzarella.