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Introduction Spinach & Ricotta Stuffed Shells is a classic baked pasta dish that brings together tender jumbo pasta shells filled with a creamy, savory mixture of ricotta cheese, spinach, and seasonings, all nestled in a bed of rich marinara sauce and topped with melted mozzarella or Parmesan cheese. This comforting and satisfying meal is a staple of Italian-American cuisine, beloved for its hearty texture, balanced flavors, and versatility. Whether served as a weeknight family dinner or as a make-ahead crowd-pleaser for holidays and special occasions, this dish captures everything people love about baked pasta—ooey-gooey cheese, robust tomato sauce, and perfectly cooked pasta all in one comforting bite. It’s easy to prepare, can be made in advance, freezes beautifully, and feeds a crowd, making it one of the most reliable and rewarding recipes in any home cook’s repertoire. The History of Spinach & Ricotta Stuffed Shells Spinach & Ricotta Stuffed Shells are inspired by traditional Italian dishes such as conchiglioni ripieni and cannelloni, both of which involve pasta stuffed with cheese or meat and baked in sauce. While the dish in its current form is primarily associated with Italian-American cuisine, it is rooted in centuries-old Italian cooking traditions that prioritize simple ingredients prepared with care. The use of ricotta cheese, spinach, and herbs as a stuffing is especially common in central and southern Italy, where fresh ricotta is a staple and leafy greens are abundant. The introduction of jumbo pasta shells, known as conchiglioni, became more widespread in the United States during the 20th century as Italian immigrants adapted traditional recipes using available ingredients and equipment. Baked pasta dishes gained popularity for their comforting, make-ahead qualities and became synonymous with home-cooked love and hospitality. Over time, this dish became a familiar sight in home kitchens, Sunday dinners, and potluck tables across America, cementing its status as a beloved classic. Ingredients Breakdown Jumbo Pasta Shells: The vessel for the filling; their large size makes them perfect for stuffing. Cook them until al dente to ensure they hold their shape during baking. Ricotta Cheese: The creamy base of the filling. Use whole milk ricotta for the best flavor and texture, and drain any excess liquid for a firmer filling. Spinach: Fresh or frozen spinach adds color, nutrients, and earthiness. If using frozen, be sure to thaw and squeeze out all moisture. Mozzarella Cheese: Provides gooey, melty goodness on top. Use shredded low-moisture mozzarella for best results. Parmesan Cheese: Adds a sharp, nutty flavor to the filling and topping. Freshly grated Parmesan is ideal. Egg: Helps bind the ricotta filling and gives it a light, fluffy texture. Garlic: Adds depth and savory flavor to the filling. Use fresh minced garlic for the most robust taste. Italian Seasoning: A blend of dried herbs like oregano, basil, and thyme that enhances the filling. Salt and Pepper: Essential for seasoning the filling to taste. Marinara Sauce: The base and topping of the dish. Use store-bought or homemade depending on time and preference. A robust, garlicky sauce works beautifully. Fresh Basil or Parsley (Optional): Adds a pop of freshness and color as garnish. Step-by-Step Recipe Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside. In a large mixing bowl, combine ricotta cheese, thawed and drained spinach, 1 cup shredded mozzarella, ½ cup grated Parmesan, minced garlic, egg, Italian seasoning, salt, and pepper. Stir until fully incorporated. Spread about 1 cup of marinara sauce across the bottom of the prepared baking dish. Using a spoon or piping bag, fill each cooked shell with the ricotta-spinach mixture and place it in the baking dish, open side up. Once all shells are filled and arranged, pour the remaining marinara sauce over the top, then sprinkle with the remaining mozzarella and Parmesan cheese. Cover the dish with foil and bake for 25–30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden. Let it rest for 5 minutes before serving. Garnish with chopped parsley or fresh basil if desired. Tips for the Perfect Dish Cook the pasta just until al dente—overcooked shells may fall apart during stuffing and baking. Thoroughly drain the spinach to prevent a watery filling; squeeze out moisture with a clean kitchen towel or cheesecloth. Use good-quality ricotta and freshly grated cheese for the best flavor and texture. Make the dish ahead by assembling it fully and refrigerating up to 24 hours before baking. For freezer prep, assemble the dish in a freezer-safe container and wrap tightly; freeze for up to 3 months and bake from frozen (add extra baking time). Cover with foil when baking to trap moisture, then uncover for a golden cheesy top. Use a piping bag or Ziploc with the tip cut off to make filling the shells easier and less messy. Don’t skimp on sauce—extra marinara keeps the shells moist and flavorful. Variations and Customizations Add meat: Stir cooked ground beef, sausage, or turkey into the sauce or the filling for added protein. Use other greens: Kale, Swiss chard, or arugula can replace spinach for different flavors. Make it spicy: Add red pepper flakes to the filling or sauce for a kick. Go gluten-free: Use gluten-free pasta shells and ensure the marinara sauce is gluten-free. Add mushrooms or chopped zucchini to the filling for more veggies. Use a white sauce: Replace marinara with béchamel or Alfredo for a creamy twist. Try vegan: Use plant-based ricotta and shredded vegan cheese, and skip the egg or use a flax egg substitute. Add lemon zest to the filling for a fresh, bright flavor. Use fresh herbs like basil, parsley, or oregano to enhance the filling’s freshness. Health Considerations and Nutritional Value Spinach & Ricotta Stuffed Shells can be a nutritious and satisfying meal when made with wholesome ingredients and thoughtful portions. Ricotta provides a good source of calcium and protein, especially when made from whole milk, and mozzarella and Parmesan contribute additional protein and essential minerals like phosphorus. Spinach is rich in iron, folate, vitamin A, and fiber, making it a valuable addition to the dish. To lighten the meal, consider using part-skim ricotta, reducing the amount of mozzarella, or adding extra vegetables to the filling. You can also serve the shells with a large side salad or steamed veggies to balance the plate. Whole grain pasta shells, if available, can increase the fiber content and provide complex carbohydrates. For those watching sodium, opt for low-sodium marinara and avoid oversalting the filling. By adjusting cheese portions and incorporating more vegetables, this dish can fit comfortably into a variety of balanced eating plans. FAQ Can I use fresh spinach instead of frozen? Yes, just sauté it until wilted, then cool and chop before adding to the filling. Can I freeze the stuffed shells? Absolutely—assemble the dish and freeze before baking. Bake directly from frozen, adding extra time. How long will leftovers last in the fridge? Up to 3–4 days in an airtight container. Reheat in the oven or microwave until hot. Can I use cottage cheese instead of ricotta? Yes, though the texture will be looser. You can blend it for a smoother consistency. Is it okay to use store-bought marinara? Definitely—choose a quality brand with simple ingredients or make your own for more control. Do I have to cook the shells before stuffing them? Yes, they need to be boiled until al dente to be pliable for stuffing and baking. Can I make it ahead of time? Yes, prepare it the day before and refrigerate until ready to bake. What can I serve with it? A green salad, garlic bread, or roasted vegetables make perfect sides. Is this dish vegetarian? Yes, as long as you use cheese without animal rennet and vegetarian-friendly marinara. Can I double the recipe? Yes, use a larger baking dish or two separate pans if feeding a crowd.

Spinach & Ricotta Stuffed Shells

Spinach & Ricotta Stuffed Shells is a comforting baked pasta dish filled with creamy cheese and hearty greens, layered in marinara sauce and topped with bubbling cheese. Perfect for make-ahead meals, gatherings, or cozy weeknights, it combines classic Italian flavor with modern ease and flexibility.
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Prep Time 25 minutes
Total Time 1 hour 45 minutes
Servings 6

Ingredients
  

  • Sauce you’ll need a generous amount!:
  • 2 tablespoons olive oil
  • 2 eschallots/shallots or 1 small onion finely chopped (see Note 1)
  • 4 garlic cloves finely minced
  • 1 fresh bay leaf or substitute with dried
  • ½ teaspoon each dried thyme and dried oregano
  • ⅓ cup tomato paste
  • 700 g / 25 oz tomato passata in the US: tomato sauce (see Note 2)
  • ⅓ cup Chardonnay or other dry white wine can be replaced with more vegetable stock
  • 4 cups low-sodium vegetable stock or broth
  • ¾ teaspoon salt
  • 1½ teaspoons white sugar
  • ⅓ teaspoon black pepper
  • Filling:
  • 250 g / 8 oz frozen chopped spinach thawed and well-drained (see Note 3)
  • 500 g / 1 lb full-fat ricotta cheese see Note 4
  • ½ cup finely shredded Parmesan cheese
  • 1 cup shredded cheese such as Mozzarella, Colby, Cheddar, Tasty, Gruyère, or Swiss – any good melting cheese
  • 1 egg
  • 1 large garlic clove minced
  • A pinch of freshly grated nutmeg or ⅛ teaspoon ground nutmeg optional
  • ¾ teaspoon cooking salt or kosher salt
  • ½ teaspoon black pepper
  • Stuffed Shells:
  • 250 g / 8 oz jumbo pasta shells conchiglioni (see Note 3)
  • 1½ cups shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • Fresh basil and extra Parmesan for garnish (optional)

Instructions
 

  • Sauce:
  • Sauté – In a small saucepan over medium-high heat, warm the olive oil. Add the garlic, finely chopped onion, bay leaf, thyme, and oregano. Cook for 3–4 minutes, stirring occasionally, until the onion becomes soft and translucent. Stir in the tomato paste and cook for another minute to deepen the flavor.
  • Reduce wine – Pour in the wine, raise the heat to high, and let it simmer briskly for about 2 minutes, or until it has mostly evaporated.
  • Simmer – Add the tomato passata, vegetable stock, sugar, salt, and pepper. Stir everything together, reduce heat to low, and simmer uncovered for 20 minutes. Keep warm and use the sauce while it’s hot.
  • Filling:
  • Squeeze spinach – Take small handfuls of the thawed spinach and squeeze tightly to remove as much moisture as possible.
  • Mix filling – In a large bowl, combine the well-drained spinach with the rest of the filling ingredients: ricotta, Parmesan, shredded cheese, egg, minced garlic, nutmeg (if using), salt, and pepper. Stir until fully mixed and creamy.
  • Assemble & Bake:
  • Preheat your oven to 200°C (400°F), or 180°C (350°F) if using a fan-forced oven.
  • Stuff – Using uncooked jumbo pasta shells, generously fill each one with the spinach and ricotta mixture. Don’t be shy—fill them all the way.
  • Assemble – Pour the hot tomato sauce into a 23 x 33 cm (9 x 13 inch) baking dish. Gently nestle the filled shells into the sauce. Most of the shells should be covered by the sauce, though it’s okay if a few peek above the surface.
  • Bake – Cover the dish with a baking tray or foil and place in the oven. Bake for 70 minutes.
  • Cheese it! – After baking, check that the shells are al dente and tender. If they’re not quite done, return to the oven, still covered, for a bit longer. Once ready, uncover and sprinkle mozzarella and Parmesan evenly over the top. Bake for another 15 minutes until the cheese is melted, bubbly, and slightly golden.
  • Serve hot, garnished with fresh basil and extra Parmesan if desired!