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Spinach and Ricotta Stuffed Shells

This dish features large pasta shells filled with a creamy mixture of ricotta and sautéed spinach, baked in a flavorful tomato sauce until bubbling and golden. The result is a comforting, visually appealing casserole with a tender texture and vibrant greens, perfect for a cozy family dinner or adaptable to seasonal variations.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large pasta shells preferably jumbo shells
  • 2 cups fresh spinach or frozen spinach, drained
  • 15 oz ricotta cheese full-fat preferred
  • 1 cup grated Parmesan cheese or Pecorino for sharper flavor
  • 2 cloves garlic minced
  • 2 cups tomato sauce homemade or store-bought
  • 1 cup shredded mozzarella cheese for topping
  • 2 tablespoons olive oil for sautéing
  • to taste salt and pepper
  • basil or parsley for garnish fresh herbs optional

Equipment

  • Large pot
  • Baking Dish
  • Mixing Bowl
  • Sauté pan
  • Spoon or piping bag

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the pasta shells and cook until just al dente, about 10-12 minutes. Drain and rinse with cold water to stop the cooking process.
  2. While the pasta cooks, heat olive oil in a sauté pan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Toss in the fresh spinach and sauté until wilted and shiny, about 2-3 minutes. Remove from heat.
  3. In a mixing bowl, combine ricotta cheese, grated Parmesan, and the sautéed spinach with garlic. Season with salt and pepper, then stir until smooth and well blended.
  4. Use a spoon or piping bag to fill each cooked shell generously with the ricotta-spinach mixture. Place the stuffed shells seam-side down in a baking dish.
  5. Pour the tomato sauce evenly over the stuffed shells, making sure they are mostly covered. Cover the dish with foil and bake at 180°C (350°F) for about 25-30 minutes, until the sauce is bubbling and the shells are heated through.
  6. Remove the foil and sprinkle shredded mozzarella cheese over the top. Return to the oven, uncovered, and bake for another 10 minutes until the cheese is melted, bubbly, and golden around the edges.
  7. Garnish with freshly chopped basil or parsley if desired. Let the dish rest for 5 minutes to set before serving to enjoy the creamy filling and tender shells.

Notes

For extra flavor, add a pinch of nutmeg to the ricotta filling. Use frozen spinach thoroughly drained to prevent sogginess. For a crispy top, broil for 1-2 minutes watching carefully to avoid burning.