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Close-up shows delicious Spinach Ricotta Stuffed Shells, a hearty and comforting Italian-American dish.

Spinach Ricotta Stuffed Shells Ultimate

Indulge in the ultimate comfort food with these Spinach Ricotta Stuffed Shells. Perfectly cooked pasta shells are generously filled with a creamy, flavorful mixture of ricotta cheese, spinach, and herbs, then baked in a rich tomato sauce for a satisfying and delicious meal.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box jumbo pasta shells about 30 shells
  • 30 ounces full-fat ricotta cheese
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated Pecorino Romano cheese
  • 1/4 cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg, optional
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 28 ounces canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon sugar
  • Salt, to taste
  • Black pepper, to taste
  • Fresh basil leaves, for garnish optional
  • Olive oil for tossing pasta

Equipment

  • large pot
  • colander
  • Large saucepan
  • Large bowl
  • 9x13-inch baking dish
  • aluminum foil
  • Spoon or piping bag
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Prepare the Sauce: Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Bring to a simmer, then reduce heat and simmer for at least 30 minutes, stirring occasionally.
  2. Cook the Shells: Cook pasta shells according to package directions, but reduce the cooking time by 2 minutes to achieve al dente texture. Drain well and rinse with cold water to stop the cooking process. Gently toss with a little olive oil to prevent sticking.
  3. Prepare the Filling: In a large bowl, combine ricotta cheese, squeezed-dry spinach, egg, Parmesan cheese, Pecorino Romano cheese, parsley, garlic, salt, pepper, and nutmeg (if using). Mix well until all ingredients are evenly distributed.
  4. Stuff the Shells: Preheat oven to 375°F (190°C). Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish. Using a spoon or piping bag, carefully fill each shell with the ricotta mixture. Arrange the stuffed shells in a single layer in the baking dish.
  5. Bake: Pour the remaining tomato sauce over the stuffed shells, ensuring they are well covered. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
  6. Garnish and Serve: Let the stuffed shells cool slightly before serving. Garnish with fresh basil leaves, if desired.

Notes

For best results, squeeze the spinach as dry as possible to prevent a watery filling. Undercook the pasta slightly to ensure it doesn't become mushy during baking. The tomato sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.