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Cheesy Baked Spinach Ricotta Stuffed Shells

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Spinach Ricotta Stuffed Shells Recipe – Easy & Delicious

Spinach Ricotta Stuffed Shells Recipe – Easy & Delicious

  • Author: Patri

Description

Welcome to our kitchen. If you want a comforting, cheesy Italian-style meal, these Spinach Ricotta Stuffed Shells (Conchiglioni) are a perfect choice. Large pasta shells are filled with a creamy blend of ricotta, Parmesan, and spinach, then baked in a rich tomato sauce until bubbly and golden. This dish is family-friendly, simple to prepare, and works well for weeknight dinners, potlucks, or meal prep.

Ingredients for Spinach Ricotta Stuffed Shells

Below are the ingredients organized for the sauce, the filling, and finishing the bake.

  • For the sauce:
    • 2 tbsp olive oil
    • 2 shallots (or 1 small onion), finely chopped
    • 4 garlic cloves, minced
    • 1 bay leaf (fresh or dried)
    • ½ tsp dried thyme
    • ½ tsp dried oregano
    • ⅓ cup tomato paste
    • 700 g (25 oz) tomato passata
    • ⅓ cup dry white wine (Chardonnay or substitute)
    • 4 cups low-sodium vegetable stock
    • ¾ tsp salt
    • 1½ tsp white sugar
    • ⅓ tsp black pepper
  • For the filling:
    • 250 g (8 oz) frozen chopped spinach, thawed and well drained
    • 500 g (1 lb) full-fat ricotta
    • ½ cup finely shredded Parmesan
    • 1 cup shredded cheese (Mozzarella, Colby, Cheddar, or a blend)
    • 1 egg
    • 1 large garlic clove, minced
    • Grated fresh nutmeg (optional)
    • ¾ tsp kosher salt
    • ½ tsp black pepper
  • For the shells and finishing:
    • 250 g (8 oz) jumbo pasta shells (Conchiglioni)
    • 1½ cups shredded mozzarella
    • ½ cup shredded Parmesan
    • Fresh basil and extra Parmesan for garnish (optional)

Instructions

Step 1: Prepare the Sauce

  1. Heat the olive oil in a medium pot over medium heat. Sauté the shallots, garlic, bay leaf, thyme, and oregano for 3–4 minutes until soft and fragrant.
  2. Stir in the tomato paste and cook for another minute to deepen the flavor.
  3. Pour in the white wine and simmer briefly on high heat until it reduces, about 2 minutes.
  4. Add the tomato passata, vegetable stock, sugar, salt, and black pepper. Bring to a gentle simmer and cook uncovered for 20 minutes. Keep warm while you prepare the filling.

Step 2: Prepare the Filling

  1. Squeeze the excess water from the thawed spinach until very dry.
  2. In a large bowl, combine the drained spinach, ricotta, Parmesan, shredded cheese, egg, garlic, nutmeg (if using), salt, and pepper. Mix until evenly combined.

Step 3: Stuff the Shells

  1. Preheat the oven to 200°C (400°F).
  2. Using a spoon, fill each uncooked jumbo shell generously with the spinach and ricotta mixture.
  3. Spread a layer of the hot tomato sauce in the bottom of a large baking dish. Arrange the stuffed shells in the dish so they sit mostly in the sauce.

Step 4: Bake

  1. Cover the baking dish with foil and bake for 70 minutes.
  2. Remove the cover, sprinkle the mozzarella and Parmesan evenly over the shells, and return to the oven uncovered for an additional 15 minutes, until the cheese is melted and bubbly.
  3. Garnish with torn fresh basil and extra Parmesan if you like, and serve hot.

Notes & Tips

  • Spinach: Fresh spinach can replace frozen, but cook and drain it thoroughly to avoid a watery filling.
  • Wine substitute: If you prefer not to cook with wine, use an equal amount of vegetable stock instead.
  • Extra filling: Leftover filling makes a great spread for toast or a topping for bruschetta.
  • Cheese variations: Try Gruyère or Swiss blended with the ricotta for a nuttier flavor profile.
  • Al dente shells: Check the shells after the covered bake; if they need less time, reduce the uncovered bake to prevent overcooking.

Serving Suggestions

Serve these stuffed shells with garlic bread, a crisp green salad, or roasted vegetables such as zucchini or asparagus. A light minestrone or a simple bowl of mixed greens pairs nicely for a balanced meal.

Nutritional Information

Per serving (approx.):

  • Calories: 350
  • Total Fat: 15 g
  • Saturated Fat: 8 g
  • Cholesterol: 50 mg
  • Sodium: 700 mg
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Sugar: 5 g
  • Protein: 20 g

Storage and Leftovers

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place shells in an oven-safe dish, cover with foil, and bake at 180°C (350°F) for 15–20 minutes. Individual portions can be reheated in the microwave for 2–3 minutes.

Frequently Asked Questions

Can I prepare the shells ahead of time?

Yes. Assemble up to 24 hours in advance, cover, and refrigerate. Bake when you are ready.

Can I freeze the stuffed shells?

Yes. Freeze the assembled dish (before baking) tightly wrapped for up to 3 months. Thaw in the refrigerator before baking.

What pasta is best for stuffing?

Jumbo pasta shells (Conchiglioni) are ideal. Cannelloni is an alternative if you prefer tubular pasta.

Is a gluten-free option possible?

Yes—gluten-free jumbo shells work well with this recipe and are widely available.

Conclusion

These Spinach Ricotta Stuffed Shells are a satisfying, family-friendly meal that balances creamy cheese, tender spinach, and a flavorful tomato sauce. They store and reheat well, making them an excellent option for leftovers or meal prep. Try variations with different cheeses or herbs to make the recipe your own.