Ricotta and Spinach Stuffed Shells

My tiny apartment kitchen smelled like garlic and tomatoes, which was basically the best welcome home possible after a long Tuesday. I had been craving something cozy and Italian but wanted to make it feel special, not just another pasta dinner. Standing there squeezing frozen spinach between my hands, I watched the water turn green and laughed at how unglamorous the prep work always looks compared to the final result. Sometimes the messiest ingredients create the most beautiful dinners.

The first time I made these for my sister, she actually stopped mid conversation and just looked at her fork. We were sitting at my scratched up kitchen table with wine in mismatched glasses, and she said this was the kind of dinner that makes you believe everything will turn out okay. That is the power of stuffed shells apparently, baked cheese and comfort in pasta form.

Ingredients

• 20 jumbo pasta shells: Cook them slightly less than the package directs since they will finish cooking in the oven, and spread them on a tray after draining so they do not stick together in a frustrating clump
• 400 g ricotta cheese: Full fat ricotta makes a noticeably creamier filling, and letting it come to room temperature before mixing helps everything blend more smoothly
• 250 g frozen spinach: Thaw it completely and squeeze out every drop of water, otherwise the filling will be watery and your shells will be sad
• 50 g grated Parmesan: This adds a salty depth to the filling that balances the mild ricotta, plus it helps bind everything together
• 1 large egg: Room temperature egg incorporates better and keeps the filling from becoming too loose while baking
• 1 garlic clove: Mince it finely so you do not hit big raw garlic chunks in your creamy cheese filling
• 1/2 tsp ground nutmeg: Just a pinch adds this subtle warmth that makes the spinach taste more complex and restaurant quality
• 700 ml tomato passata: Passata gives a smoother sauce than crushed tomatoes, but either works perfectly fine
• 1 small onion: Finely chopped so it melts into the sauce and provides a sweet base without oniony chunks
• 2 garlic cloves: Fresh garlic in the sauce is non negotiable for that authentic Italian flavor
• 120 g shredded mozzarella: Low moisture mozzarella melts better without making the dish too watery
• 30 g extra Parmesan: Sprinkled on top for that gorgeous golden crust that everyone fights over

Instructions

Get your oven ready:

Preheat to 180°C (350°F) so it is fully hot and ready when your stuffed shells are assembled

Cook the pasta shells:

Boil them in salted water until al dente, about 2 minutes less than the package says, then drain carefully and spread them on a tray so they do not stick together while you make everything else

Make the filling:

Combine ricotta, squeezed spinach, Parmesan, egg, garlic, nutmeg, salt, and pepper in a bowl until smooth and creamy

Prepare the sauce:

Heat olive oil in a saucepan, cook onion until soft, add garlic for 1 minute, then pour in tomato passata with oregano, basil, salt, and pepper and let it simmer gently for 10 to 15 minutes

Start assembling:

Spread half the tomato sauce in the bottom of your baking dish so the shells have something cozy to nestle into

Stuff the shells:

Fill each shell with about 1.5 to 2 tablespoons of the ricotta mixture and arrange them open side up in the sauced baking dish

Add the remaining sauce:

Spoon the rest of the tomato sauce evenly over all the stuffed shells so they are mostly covered but peeking through

Cover with cheese:

Sprinkle mozzarella and the remaining Parmesan all over the top in an even layer

Bake covered:

Cover with foil and bake for 25 minutes so everything heats through and the shells finish cooking

Get it golden:

Remove foil and bake another 10 to 15 minutes until the cheese is bubbling and beautifully golden brown on top

Let it rest:

Wait about 5 minutes before serving so the filling sets slightly and does not ooze out when you cut into them

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This recipe has become my go to for bringing dinner to friends who need a little comfort. There is something about bubbling cheese and tomato sauce that says someone cares about you, even when you cannot find the right words.

Make Ahead Magic

You can assemble the entire dish up to 24 hours before baking, just cover tightly and refrigerate. Add about 10 extra minutes to the covered baking time since everything will be cold. This is actually how I usually make them for dinner parties so I am not frantically stuffing shells while guests arrive.

Freezing Instructions

These freeze beautifully either before or after baking. I prefer freezing before baking, wrapped well for up to 3 months, then thawing overnight and baking as directed. If freezing already baked, thaw and reheat covered at 180°C until hot throughout.

Serving Suggestions

A simple green salad with bright vinaigrette cuts through the richness of the cheese and sauce. Crusty garlic bread is basically mandatory for soaking up extra sauce. Light Italian wine like Chianti complements the tomato sauce perfectly without overpowering the dish.

• Let the dish rest at least 5 minutes or the filling will slide right out when you serve it
• These reheat surprisingly well in the microwave for lunch the next day
• Double the recipe and freeze half for an emergency dinner another busy week

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Hope these stuffed shells bring as much comfort to your table as they have to mine.

Recipe Q&A

→ Can I make stuffed shells ahead of time?

Yes, assemble the complete dish up to 24 hours before baking. Cover tightly with foil and refrigerate. You may need to add 5-10 minutes to the covered baking time if baking cold from the refrigerator.

→ How do I prevent shells from tearing when filling?

Cook the shells slightly less than the package directs (about 2 minutes less) so they retain some firmness. Handle them gently when filling, and don't overstuff—about 1.5 to 2 tablespoons of filling per shell works well.

→ Can I freeze stuffed shells?

Absolutely. Assemble the dish in a freezer-safe baking dish, wrap tightly with plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or add 15-20 minutes to the baking time if cooking from frozen.

→ What can I substitute for ricotta cheese?

Cottage cheese blended until smooth creates a lighter, slightly tangier filling. For a dairy-free option, try mashed firm tofu seasoned with nutritional yeast, lemon juice, and garlic.

→ How do I know when the shells are fully cooked?

The dish is done when the cheese topping is bubbling and golden brown, and you can see the tomato sauce actively bubbling around the edges. A knife inserted into the center should come out hot.

→ Can I add meat to this dish?

Brown 500g ground beef, pork, or Italian sausage and add it to the tomato sauce while simmering. This will increase the yield to about 6 servings and extend the baking time slightly.