Spinach and Ricotta Stuffed Shells in Tomato Sauce

Spinach and Ricotta Stuffed Shells in Tomato Sauce is a timeless Italian comfort dish that combines tender jumbo pasta shells filled with a creamy ricotta and spinach mixture, all baked in a luscious tomato sauce and topped with melted cheese. The result is a cozy, cheesy, and deeply satisfying meal that feels both indulgent and wholesome.

This dish is a celebration of Italian flavors — the tanginess of tomato sauce, the richness of cheese, and the delicate sweetness of spinach all come together to create a perfect harmony on your plate. Whether you’re cooking for a family dinner, entertaining guests, or meal-prepping for the week, these stuffed shells are guaranteed to please.

❤️ Why I Love This Recipe

I absolutely adore this recipe because it balances comfort and nutrition so beautifully. The creamy ricotta filling mixed with earthy spinach and a touch of nutmeg creates an irresistibly smooth and flavorful stuffing. Each shell cradles that rich mixture perfectly, while the marinara sauce adds brightness and depth.
It’s also incredibly versatile — you can prepare it ahead, freeze it, or even make it vegetarian or meat-filled depending on your mood. The bubbling cheese on top is just the cherry on the cake!

Why It’s a Must-Try Dish

This dish is a must-try because:

• It’s restaurant-quality but easy to make at home.
• It’s a crowd-pleaser — perfect for family gatherings or potlucks.
• The combination of creamy cheese, savory tomato sauce, and tender pasta is irresistible comfort food.
• It’s nutrient-rich, especially with spinach providing iron, vitamins, and fiber.
• It’s an excellent make-ahead and freezer-friendly dish that tastes even better reheated.

Preparation and Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour
• Servings: 6 servings
• Calories: Approximately 420 calories per serving

Cuisine and Course

• Cuisine: Italian
• Course: Main Course / Dinner

Ingredients

For the Filling:

• 20–24 jumbo pasta shells
• 2 cups ricotta cheese
• 1 ½ cups shredded mozzarella cheese (divided)
• ½ cup grated Parmesan cheese
• 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
• 1 large egg
• 1 clove garlic, minced
• ½ teaspoon nutmeg (optional but recommended)
• Salt and freshly ground black pepper, to taste

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon sugar (optional, to balance acidity)
• Salt and pepper, to taste

For Baking:

• ½ cup mozzarella cheese (for topping)
• ¼ cup grated Parmesan cheese
• Fresh basil leaves (for garnish, optional)

Simple Cooking Directions

1. Boil the jumbo shells until just al dente and set aside to cool slightly.
2. Prepare the tomato sauce by sautéing onion and garlic, then adding tomatoes and herbs. Simmer until thickened.
3. Make the filling by combining ricotta, spinach, mozzarella, Parmesan, egg, garlic, and seasoning.
4. Stuff each shell with the ricotta mixture.
5. Spread tomato sauce on the bottom of a baking dish, arrange stuffed shells on top, cover with remaining sauce, sprinkle cheese, and bake until bubbly.

Step-by-Step Preparation Method

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the jumbo shells and cook until just al dente (about 8–9 minutes).
3. Drain and rinse under cold water to prevent sticking. Set aside on a tray.

Step 2: Prepare the Tomato Sauce

1. In a saucepan, heat olive oil over medium heat.
2. Add chopped onion and sauté until soft and translucent.
3. Stir in garlic and cook for 30 seconds.
4. Add crushed tomatoes, basil, oregano, sugar, salt, and pepper.
5. Simmer for 15 minutes, stirring occasionally, until slightly thickened.

Step 3: Make the Filling

1. In a large bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, spinach, egg, garlic, nutmeg, salt, and pepper.
2. Mix until smooth and creamy.

Step 4: Stuff the Shells

1. Using a spoon or piping bag, fill each shell with the ricotta-spinach mixture.
2. Set aside.

Step 5: Assemble the Dish

1. Spread about 1 cup of tomato sauce on the bottom of a 9×13-inch baking dish.
2. Arrange stuffed shells in a single layer over the sauce.
3. Pour remaining tomato sauce over the shells.
4. Sprinkle the top with remaining mozzarella and Parmesan.

Step 6: Bake

1. Preheat oven to 375°F (190°C).
2. Cover the baking dish with foil and bake for 20 minutes.
3. Remove foil and bake for another 10–15 minutes until bubbly and golden.

Step 7: Rest and Serve

1. Allow to cool slightly for 5 minutes before serving.
2. Garnish with fresh basil if desired.

How to Serve

Serve hot with:

• Garlic bread or crusty Italian bread
• A side salad (Caesar or garden salad)
• A sprinkle of extra Parmesan on top

It also pairs wonderfully with a glass of red wine like Chianti or Merlot for a true Italian dining experience.

Additional Recipe Tips

• Do not overcook pasta — slightly underdone shells hold their shape better while baking.
• Squeeze out excess water from spinach to avoid a watery filling.
• You can use store-bought marinara sauce for convenience.
• Add red pepper flakes for a hint of spice.
• Let the dish rest before serving — it helps the filling set.

Variations

• Meat Version: Add cooked ground beef, sausage, or turkey to the tomato sauce.
• Four Cheese: Combine ricotta, mozzarella, Parmesan, and provolone for an extra cheesy version.
• Vegetable Boost: Add sautéed mushrooms, zucchini, or bell peppers to the filling.
• Vegan Option: Use tofu ricotta, dairy-free mozzarella, and vegan marinara sauce.
• White Sauce Version: Replace tomato sauce with a creamy Alfredo or béchamel sauce for a rich twist.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze before or after baking for up to 3 months.
  • To freeze before baking: assemble, cover tightly with foil, and freeze. Bake straight from frozen, adding 15–20 minutes to cooking time.
  • To freeze after baking: cool completely, wrap well, and reheat in the oven or microwave until hot.

Special Equipment Needed

• 9×13-inch baking dish
• Large pot for boiling pasta
• Medium saucepan for sauce
• Mixing bowls
• Spoon or piping bag for filling shells
• Aluminum foil

FAQ

Q1: Can I use frozen spinach?
Yes! Just make sure to thaw and squeeze it thoroughly to remove excess water.

Q2: Can I prepare this dish ahead of time?
Absolutely. Assemble the dish up to a day in advance, refrigerate, and bake when ready.

Q3: What type of pasta shells should I use?
Use jumbo shells (conchiglioni) as they’re perfect for stuffing.

Q4: Can I add meat to the filling?
Yes, ground cooked sausage or beef can be mixed into the ricotta for a hearty version.

Q5: Can I make it gluten-free?
Yes! Use gluten-free jumbo pasta shells and ensure your sauce ingredients are gluten-free.

Conclusion

Spinach and Ricotta Stuffed Shells in Tomato Sauce is the perfect blend of comfort, elegance, and flavor. With creamy cheese, vibrant spinach, and zesty tomato sauce, every bite is a taste of Italian tradition. Whether you’re cooking for family, friends, or yourself, this dish guarantees warmth and satisfaction. It’s a recipe that never goes out of style — simple, nourishing, and unforgettable.