Stuffed Shells with Spinach and Ricotta Recipe
If you are looking for a hearty, comforting, and utterly delicious meal to share with friends and family, this Stuffed Shells with Spinach and Ricotta Recipe is an absolute winner. Tender pasta shells generously filled with a creamy mixture of fresh spinach, ricotta, and fragrant herbs, all baked in a rich, homemade tomato sauce, create a symphony of flavors and textures that just melt in your mouth. This recipe will not only satisfy your cravings but also impress anyone lucky enough to dig in.
Ingredients You’ll Need
Gathering a simple but vibrant set of ingredients is key to making this dish truly shine. Each component plays an essential role in boosting the flavor, adding texture, or contributing fresh color to your plate.
- Olive oil: The foundation for sautéing and a touch of Mediterranean flavor.
- Brown onion: Adds a natural sweetness and depth once softened.
- Garlic: Provides a fragrant punch that brightens the dish.
- Dried oregano: For an earthy, herbaceous note that complements the tomato sauce.
- Balsamic vinegar: Adds subtle acidity and a hint of sweetness to enhance the tomatoes.
- Tomato puree & diced tomatoes: The heart of the rich and tangy sauce.
- Sea salt & cracked black pepper: To season the sauce and filling perfectly.
- Large pasta shells: The perfect vessel to cradle the luscious filling.
- Fresh spinach: Wilted and packed with vibrant green nutrients.
- Ricotta: Creamy and mild, creating that irresistibly smooth filling.
- Grated mozzarella: Adds gooey, melty goodness on top.
- Fresh basil leaves: Brings an aromatic freshness to the filling and garnish.
- Vegetarian parmesan style cheese: For a sharp, savory depth.
- Grated nutmeg: A subtle warm spice that rounds out the flavors beautifully.
How to Make Stuffed Shells with Spinach and Ricotta Recipe
Step 1: Prepare the Tomato Sauce
Begin by heating olive oil in a large skillet over medium heat. Sauté finely chopped brown onions with a pinch of sea salt until they become translucent and tender, about ten minutes. Add minced garlic and dried oregano and cook for an additional minute until fragrant, which really wakes up the sauce’s character. Pour in the canned diced tomatoes, including a little water to capture every bit of the flavor, and stir in balsamic vinegar. Season with sea salt and cracked black pepper to taste. Let this simmer gently on the lowest heat setting for about 15 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
Step 2: Wilt the Spinach and Prepare the Filling
In a separate skillet, warm half a tablespoon of olive oil. Add half of the fresh spinach and stir until it wilts, then add the rest, stirring continually until all of the spinach is completely wilted. Remove from heat and allow it to cool slightly. Once cooled, squeeze out as much excess liquid as you can—this step is crucial to avoid a watery filling. Roughly chop the spinach and transfer it to a large mixing bowl to prepare for the next step.
Step 3: Cook the Pasta Shells
Bring a large pot of well-salted water to a boil and cook the pasta shells until al dente. This means they should be soft but still hold their shape without becoming mushy. Drain the shells carefully and rinse them under cold water to stop the cooking and cool them for filling. This also helps keep the shells from sticking together as you prepare the filling.
Step 4: Combine the Filling Ingredients
Into the bowl with the chopped spinach, add the ricotta cheese, grated vegetarian parmesan-style cheese, minced garlic, chopped fresh basil, a pinch of grated nutmeg, and season with sea salt and cracked black pepper. Mix everything thoroughly until well combined. This blend will bring creamy texture with fresh herbaceous notes that define the personality of this dish.
Step 5: Assemble and Bake
Preheat your oven to 356°F (180°C). Gently stuff each cooled pasta shell with about two teaspoons of the spinach and ricotta mixture—be careful not to overfill or the shells may burst while baking. Spread a generous layer of the tomato sauce in your baking dish, then arrange the stuffed shells neatly on top. Sprinkle the grated mozzarella over the shells along with a pinch of additional vegetarian parmesan. Bake uncovered for 30 minutes until the cheese melts and turns golden. Once out of the oven, allow the dish to cool slightly to let everything settle before serving. Don’t forget to finish with a scattering of grated parmesan and a handful of fresh basil leaves for that picture-perfect touch.
How to Serve Stuffed Shells with Spinach and Ricotta Recipe
Garnishes
A sprinkle of extra vegetarian parmesan-style cheese and fresh basil leaves adds fresh aroma and delivers a burst of color that makes the dish inviting and vibrant. You could even drizzle a little extra virgin olive oil if desired for a silky finish.
Side Dishes
This delightful meal pairs wonderfully with a crisp green salad tossed with a simple lemon vinaigrette to balance the richness. Garlic bread is a classic side too, perfect for sopping up any leftover sauce on your plate.
Creative Ways to Present
Try arranging the stuffed shells in a circular pattern in your dish for a stunning centerpiece, or serve individual portions in small ramekins for an elegant dinner party vibe. You can also experiment with adding a spoonful of pesto on top for an extra herb layer or a sprinkle of toasted pine nuts for crunch.
Make Ahead and Storage
Storing Leftovers
Once cooled, place your leftover stuffed shells in an airtight container and refrigerate for up to three days. This makes for a fantastic next-day lunch or easy weeknight dinner.
Freezing
These shells freeze beautifully! Assemble them in a baking dish, cover tightly with foil, and freeze for up to three months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat, pop the shells into a preheated oven at 350°F (175°C) for about 20 minutes until warmed through. You can cover with foil to prevent excessive browning or drying out. Microwave reheating works too but can alter the texture slightly.
FAQs
Can I use frozen spinach for this Stuffed Shells with Spinach and Ricotta Recipe?
Absolutely! Just be sure to thaw it fully and squeeze out all excess water to prevent the filling from becoming soggy. Fresh spinach adds the nicest texture, but frozen works fine in a pinch.
What type of ricotta cheese should I use?
Look for whole milk ricotta for the creamiest, richest filling. Part-skim ricotta will work too but may be slightly less creamy.
Can I prepare the dish ahead of time before baking?
Yes! You can assemble everything a day before, cover the dish tightly, and refrigerate. When you’re ready, bake it as directed. This is perfect for meal prep or entertaining.
Is there a dairy-free option for the cheeses?
Definitely. Use your favorite plant-based ricotta alternative and vegan mozzarella. Nutritional yeast can substitute the parmesan flavor in the filling and on top.
How can I make this recipe gluten-free?
Simply use gluten-free pasta shells. Cook them according to the package instructions since cooking times can vary.
Final Thoughts
This Stuffed Shells with Spinach and Ricotta Recipe is a timeless crowd-pleaser packed with wholesome ingredients and incredible flavors. It’s straightforward to make, endlessly comforting, and perfect for sharing around the dinner table. I wholeheartedly encourage you to bring this dish into your kitchen – it’s sure to become a treasured favorite in your recipe collection.
PrintStuffed Shells with Spinach and Ricotta Recipe
Delicious stuffed pasta shells filled with a creamy spinach and ricotta mixture, baked in a rich homemade tomato sauce, topped with melted mozzarella and vegetarian parmesan cheese. This comforting Italian-inspired dish is perfect for a family dinner and serves six.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Tomato Sauce
- 1 tbsp olive oil
- 1 medium brown onion (150g), finely chopped
- 2 cloves of garlic, minced
- 1 tbsp dried oregano
- 1 tbsp balsamic vinegar
- 1 tbsp tomato puree (paste)
- ¼ tsp sea salt
- ¼ tsp cracked black pepper
- 2 cans (14.5 oz each / 400g total) diced/chopped tomatoes
Stuffed Shells
- 21 large pasta shells
- ½ tbsp olive oil
- 6 ½ packed cups of spinach (200g)
- 1 cup ricotta (250g tub)
- ⅔ cup grated mozzarella (140g ball)
- 1 clove garlic, minced
- A small handful of basil leaves, finely chopped, plus extra for garnish
- ¼ cup vegetarian parmesan style cheese (50g), finely grated, plus extra for serving
- ¼ tsp grated nutmeg
- ¼ tsp sea salt
- ¼ tsp cracked black pepper
Instructions
- Prepare the Tomato Sauce: Heat 1 tablespoon of olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion with a pinch of sea salt and cook for about 10 minutes until translucent and slightly springy. Add 2 cloves of minced garlic and 1 tablespoon dried oregano, cooking for an additional minute until the garlic is aromatic.
- Add Tomatoes and Simmer: Pour in the two cans of diced tomatoes along with ¼ cup of water per can, swirling to mix and adding this liquid to the pan. Stir in 1 tablespoon balsamic vinegar, season with ¼ teaspoon sea salt and freshly cracked black pepper. Reduce the heat to low and let the sauce simmer, stirring occasionally, for about 15 minutes until it slightly thickens.
- Cook and Prepare Spinach: Heat ½ tablespoon olive oil in a skillet. Add half of the spinach and stir until wilted, then add the remaining spinach, continuing to stir until all is wilted. Remove from heat, allow to cool slightly, then squeeze out as much liquid as possible. Roughly chop the spinach and place it into a large mixing bowl.
- Cook Pasta Shells: Bring a large pot of well-salted water to a boil. Cook the pasta shells until al dente according to package instructions, usually about 8-10 minutes. Drain in a colander and rinse under cold water to stop cooking and keep from sticking.
- Mix Filling: To the mixing bowl with spinach, add 1 cup ricotta, ¼ cup grated vegetarian parmesan style cheese, 1 clove minced garlic, finely chopped basil leaves, ¼ teaspoon grated nutmeg, and season with ¼ teaspoon sea salt and freshly ground black pepper. Mix thoroughly until combined.
- Preheat Oven: Preheat your oven to 356°F (180°C) to prepare for baking the stuffed shells.
- Stuff the Shells: Carefully fill each cooked pasta shell with about two teaspoons of the spinach and ricotta mixture, being careful not to overfill and cause breaking.
- Assemble the Dish: Spread a layer of tomato sauce evenly on the bottom of a baking dish. Place the stuffed shells on top of the sauce. Sprinkle the ⅔ cup grated mozzarella and a little additional grated vegetarian parmesan cheese over the stuffed shells.
- Bake: Bake the assembled dish uncovered in the preheated oven for 30 minutes until the cheese is melted and bubbly and the shells are heated through.
- Serve: Remove from the oven and let cool slightly before serving. Garnish with extra grated vegetarian parmesan cheese and scatter fresh basil leaves on top for a beautiful and flavorful finish.
Notes
- Be sure to squeeze out excess moisture from the cooked spinach to prevent the filling from becoming watery.
- Use vegetarian parmesan style cheese to keep this recipe meat-free and suitable for vegetarians.
- Do not overfill the shells to avoid breaking during baking.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- You can prepare the tomato sauce and spinach filling a day ahead to save time.
Keywords: stuffed shells, spinach ricotta pasta, baked pasta shells, vegetarian Italian recipe, spinach stuffed pasta, ricotta stuffed shells
