Go Back
Creamy Spinach Ricotta Stuffed Shells Recipe - Spinach ricotta stuffed shells: Make these easy, crowd-pleasing pasta shells baked in marinara sauce. Perfect for

Creamy Spinach Ricotta Stuffed Shells Recipe

Shells stuffed with a creamy spinach and ricotta filling, then baked in a rich tomato sauce – this recipe for Spinach Ricotta Stuffed Shells is pure comfort food perfection. It’s ideal for beginners and busy weeknights, delivering restaurant-quality taste with minimal fuss. This dish elevates simple ingredients into a hearty meal. The combination of tender pasta shells, a velvety cheese filling, and a robust marinara sauce creates a symphony of flavors and textures that will delight everyone at
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 6
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 2 shallots (, finely chopped)
  • 4 garlic cloves (, finely minced)
  • 1 bay leaf (, fresh)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/3 cup tomato paste
  • 700 g / 25 oz tomato passata
  • 1/3 cup dry white wine
  • 4 cups vegetable stock, low sodium
  • 3/4 tsp salt
  • 15 oz ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 tsp nutmeg
  • 1 lb jumbo pasta shells
  • 10 oz fresh spinach, squeezed dry

Method
 

  1. Heat olive oil in a pot over medium-high heat. Add shallots and garlic. Cook for 3-4 minutes until shallots are translucent.
  2. Stir in tomato paste and cook for 1 minute until fragrant.
  3. Add white wine, increase heat to high, and let it simmer rapidly until mostly evaporated (about 2 minutes).
  4. Pour in tomato passata, vegetable stock, and salt. Stir, then simmer uncovered on low heat for 20 minutes.
  5. Squeeze fresh spinach firmly to remove as much excess water as possible.
  6. In a bowl, combine the squeezed spinach with ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well.
  7. Spoon the ricotta-spinach filling generously into each cooked pasta shell.
  8. Arrange the stuffed shells in a baking dish over a layer of the prepared tomato sauce. Top with remaining sauce. Bake at 200°C (400°F) for 20-25 minutes.

Notes

- Squeeze that spinach DRY! Excess water will make the filling watery.
- For a smoother sauce, blend the passata before simmering.
- Add a pinch of sugar to the sauce to balance the acidity of the tomatoes.
- To make ahead: Assemble shells in sauce, cover, and refrigerate up to 24 hours. Bake an extra 5-10 minutes.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.