Stuffed Shells with Spinach and Ricotta Recipe

If you’re craving classic comfort with a veggie twist, my Stuffed Shells with Spinach and Ricotta will become your new go-to! Giant pasta shells cradling a creamy, herby ricotta-spinach filling, nestled in a zesty homemade tomato sauce and bubbling with golden cheese—this is Italian-inspired coziness in every mouthful.

Ingredients You’ll Need

Delicious comfort food doesn’t have to be complicated. The beauty of these Stuffed Shells with Spinach and Ricotta is in the way just a handful of good ingredients come together: fresh greens, creamy cheese, and a bright tomato sauce all play starring roles in this irresistible bake.

• Olive Oil: Use good olive oil to start both sauce and filling, giving everything a fruity, savory base.
• Brown Onion: Finely chopped onion brings gentle sweetness and depth to the homemade tomato sauce.
• Garlic: Freshly minced, it infuses both sauce and filling with that classic Italian aroma.
• Dried Oregano: Adds Mediterranean warmth; if you want a stronger punch, rub it between your fingers as you add it in.
• Balsamic Vinegar: A splash cuts through richness and sweetens the tomatoes beautifully.
• Tomato Puree (Paste): Intensifies the sauce’s depth and color for that perfect, slow-cooked flavor—fast.
• Sea Salt & Black Pepper: Don’t skimp; they draw out every layer of flavor.
• Diced Tomatoes (Canned): The backbone of your sauce—choose good quality for the brightest, richest base.
• Large Pasta Shells: Jumbo shells hold the filling like little edible boats, crisp at the edges and tender inside.
• Spinach: Loads of it! Wilted down, squeezed, and chopped, spinach adds color, nutrition, and a wonderful texture.
• Ricotta: The star of the filling—choose a creamy, whole-milk ricotta for the dreamiest bite.
• Mozzarella: Grated and melted on top, mozzarella creates those irresistible gooey cheese pulls.
• Fresh Basil: Finely chopped, it brings sweet, herbal notes and a pop of green.
• Vegetarian Parmesan-Style Cheese: Adds sharp, nutty, umami depth—don’t forget extra for sprinkling!
• Nutmeg: A pinch in the filling makes all the dairy sing—just grate a little fresh if you can.

Variations

One of my favorite things about stuffed shells is how easily they bend to your cravings! Whether you want to sneak in extra veggies, change up the cheeses, or make it vegan or gluten-free, customizing Stuffed Shells with Spinach and Ricotta couldn’t be simpler.

• Add Mushrooms: Sauté sliced mushrooms with the onions for a deeply savory twist right in the sauce.
• Go Gluten-Free: Use gluten-free jumbo shells to keep every bite celiac-friendly—no one will taste the difference!
• Vegan Version: Swap in your favorite plant-based ricotta and mozzarella, and opt for nutritional yeast instead of parmesan.
• Extra Greens: Mix in finely chopped kale or Swiss chard with the spinach for even more color, crunch, and nutrients.

How to Make Stuffed Shells with Spinach and Ricotta

Step 1: Make the Tomato Sauce

Start things off by gently sautéing your chopped onion in olive oil—a generous pinch of salt helps draw out sweetness. Once translucent, stir in garlic and oregano until fragrant. Splash in the balsamic, tomato paste, then pour in the canned tomatoes—don’t forget to swirl each can with a bit of water to capture every last drop of tomato goodness. Let the sauce simmer and reduce, filling your kitchen with mouthwatering aroma.

Step 2: Prepare the Spinach

In a clean skillet, wilt the spinach in batches with a drizzle of olive oil. It may look like a mountain of leaves at first, but don’t worry—they’ll quickly shrink down! Once wilted, transfer spinach to a colander, let cool, and squeeze out as much moisture as you can (this step keeps your filling creamy, not watery!). Roughly chop the spinach before adding it to your mixing bowl.

Step 3: Cook and Cool Your Pasta Shells

Boil the shells in well-salted water until just al dente—they’ll soften up further in the oven. As soon as they’re done, drain and rinse them under cold water to stop cooking and keep them from sticking together. Set aside on a tray; extra points for arranging them open-side up for quick filling.

Step 4: Mix the Spinach and Ricotta Filling

In a mixing bowl, combine chopped spinach, creamy ricotta, grated vegetarian parmesan, minced garlic, chopped basil, a dash of nutmeg, salt, and pepper. Give this mixture a good stir—consistency should be thick and spoonable so it sits snugly in your shells.

Step 5: Stuff and Assemble the Shells

Preheat your oven, then slather the tomato sauce over the base of your baking dish. Using a teaspoon, gently fill each pasta shell with spinach and ricotta mixture, nestling each one open-side up into the sauce. Don’t overfill—you want each bite to be luscious, not overflowing.

Step 6: Cheese, Bake, and Finish

Sprinkle the filled shells with plenty of grated mozzarella and parmesan. Bake uncovered until the top is golden, the cheese is bubbly, and the edges are just starting to develop delicious, crispy bits. Rest for a few minutes, then shower with extra parmesan and fresh basil before digging in.

How to Serve Stuffed Shells with Spinach and Ricotta

Garnishes

Brighten up your dish with a handful of torn fresh basil—its sweet, herbal kick is the perfect finishing touch. Don’t forget a final dusting of vegetarian parmesan or pecorino; the salty crunch takes these Stuffed Shells with Spinach and Ricotta over the top! A drizzle of good olive oil or a sprinkle of chili flakes is lovely if you like a little heat.

Side Dishes

Pair these shells with a super simple green salad, tossed in lemony vinaigrette for brightness. Crusty garlic bread or focaccia is a must to mop up every drop of that tomato-cheesy sauce! For a heartier spread, serve with roasted vegetables or a tangy caprese salad.

Creative Ways to Present

These shells look stunning arranged in concentric circles in a wide baking dish—think dinner party-worthy centerpieces! For individual portions, bake and serve in little ramekins or mini gratin dishes. If you’re feeling rustic, sprinkle extra cheese in the last 5 minutes of baking for a sassy, golden, bubbly top crust.

Make Ahead and Storage

Storing Leftovers

Cover and refrigerate any leftover Stuffed Shells with Spinach and Ricotta in an airtight container—they’ll keep their lovely texture for up to 3 days. It’s the kind of dish that gets even more flavorful after sitting overnight, making lunchtime leftovers a true treat!

Freezing

You can freeze these shells before or after baking! Simply arrange shells in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating, so everything warms up evenly without drying out.

Reheating

To reheat, cover with foil and bake at 350°F/175°C until heated through (about 20–25 minutes), then remove the foil for the last few minutes so the cheese gets bubbly again. A splash of extra tomato sauce can help keep everything saucy and moist if reheating individual portions in the microwave.

FAQs

Final Thoughts

I truly hope you treat yourself to these Stuffed Shells with Spinach and Ricotta—every bite is like a hug from your favorite Italian grandma. This is the kind of dinner that brings people together, sparks happy conversation, and leaves everyone reaching for seconds. Let me know how your kitchen smells, and enjoy every single, cozy forkful!

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