Stuffed Shells with Ricotta and Spinach

The Sunday I attempted stuffed shells for the first time, my kitchen looked like a ricotta explosion had occurred. Spinach ended up somewhere it definitely should not have been, and I managed to break three shells while trying to stuff them with what felt like way too much filling. But when that bubbling tray emerged from the oven, cheese golden and tomato sauce catching the light just so, I forgot about the mess entirely. Now it is the one dish my family requests before anything else, and I have learned that a little chaos in the kitchen often leads to the best results.

Last winter, my sister came over after a rough week at work, and I put together these shells while she sat at my counter telling stories about her office. We stood there watching the cheese bubble through the oven door, glasses of wine in hand, and she told me it tasted exactly like something our grandmother would have made. I had never met my grandmother, but hearing that made me feel connected to something bigger than just dinner. Sometimes food does that without you even trying.

Ingredients

• Jumbo pasta shells: These oversized pasta vessels are essential for holding generous amounts of filling, so do not be tempted to substitute with smaller shells
• Ricotta cheese: Full-fat ricotta creates the creamiest filling, but if you drain it in a colander for 30 minutes first, you will avoid any watery filling disasters
• Frozen spinach: Thaw completely and squeeze it dry in a clean towel until no liquid remains, otherwise your filling will be soupy instead of creamy
• Tomato passata: This strained tomato sauce has a smoother texture than crushed tomatoes and creates that perfect restaurant-style coating
• Mozzarella cheese: Fresh mozzarella will make the topping too wet, so stick to shredded low-moisture cheese for that golden bubbly finish

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and position your rack in the center so the shells bake evenly without burning on top or remaining undercooked on bottom.

Par-cook the pasta:

Boil shells in salted water for about 2 minutes less than package directions, then drain carefully and arrange them on a baking sheet so they do not stick together while you prepare the filling.

Make the creamy filling:

Combine ricotta, squeezed-dry spinach, Parmesan, egg, minced garlic, nutmeg, salt, and pepper in a mixing bowl, mixing until completely smooth and uniform.

Simmer the tomato sauce:

Heat olive oil in a saucepan over medium heat, sauté onion until soft, add garlic for 1 minute, then pour in tomato passata with oregano, basil, salt, and pepper, letting it bubble gently for 10-15 minutes.

Assemble with care:

Spread half the sauce across your baking dish, fill each shell with about 2 tablespoons of ricotta mixture, arrange them in the dish, spoon remaining sauce over top, then sprinkle with mozzarella and extra Parmesan.

Bake to golden perfection:

Cover tightly with foil and bake for 25 minutes, then remove foil and continue baking for 10-15 minutes until the cheese is bubbling and has turned golden brown in spots.

Let them rest:

Wait 5 minutes before serving so the filling sets slightly and the shells are easier to scoop without losing their contents.

Save

My neighbor smelled these baking through our apartment vents once and actually knocked on my door to ask what I was making. We ended up sharing that tray and talking for three hours about everything except food. Sometimes a recipe is really just an excuse to bring people together, and I am okay with that being its true purpose.

Make-Ahead Magic

You can assemble these shells completely up to 24 hours before baking, just cover and refrigerate. The flavors actually develop beautifully during this rest period, making the dish taste even more cohesive. If baking from cold, add about 10 minutes to the covered baking time.

Freezing Instructions

These freeze exceptionally well either before or after baking. For unbaked shells, wrap the dish tightly and freeze for up to 3 months, baking from frozen by adding 20 minutes to the covered baking time. Leftover baked portions freeze individually in airtight containers and reheat beautifully in the microwave.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness of these stuffed shells perfectly. Garlic bread is practically mandatory for soaking up the extra sauce, and a light Italian red wine like Chianti balances the tomato acidity beautifully.

• Let the dish rest at least 5 minutes before serving so portions hold their shape
• Extra sauce on the side never hurts anyone
• A sprinkle of fresh basil right before serving adds a pop of color

Save

There is something deeply satisfying about pulling that foil off and seeing the cheese bubbling away, golden and perfect. I hope this recipe finds its way into your regular rotation and creates its own memories around your table.

Recipe FAQs

→ Can I make stuffed shells ahead of time?

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

→ How do I prevent pasta shells from tearing when filling?

Cook the shells for 2 minutes less than the package directions so they retain some firmness. Handle them gently and let them cool slightly before filling to avoid tearing.

→ Can I freeze stuffed shells?

Assemble the dish in a freezer-safe baking dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ What can I use instead of ricotta cheese?

Cottage cheese blended until smooth makes a lighter alternative, or use mascarpone for an even creamier texture. You can also mix ricotta with small curd cottage cheese for added protein.

→ How do I know when the stuffed shells are done baking?

The dish is ready when the cheese topping is bubbly and golden brown, and you can see the tomato sauce bubbling around the edges. This typically takes 35-40 minutes total.

→ Can I use fresh spinach instead of frozen?

Yes, use about 300g fresh spinach. Wilt it in a pan with a little olive oil, then chop finely and squeeze out excess moisture before mixing with the ricotta to prevent watery filling.