Spinach Ricotta Stuffed Shells with Tomato Sauce Recipe

Spinach Ricotta Stuffed Shells with Tomato Sauce Recipe is one of those cozy, comforting dishes that always feels like a warm hug on a plate. I absolutely love how the tender pasta shells cradle a creamy filling of spinach and ricotta, smothered in a rich, flavorful tomato sauce that I slowly simmer to perfection. It’s the kind of meal that works beautifully for family dinners, special occasions, or even when you just want to treat yourself to something deliciously satisfying without stress.

When I first tried this recipe, I was amazed at how effortlessly the jumbo shells soak up the sauce flavors while baking, giving every bite that perfect balance of cheesy goodness and fresh greens. You’ll find that the combination of Italian herbs, garlic, and a touch of white wine in the tomato sauce really elevates the dish beyond a typical weeknight pasta. If you’ve been searching for a Spinach Ricotta Stuffed Shells with Tomato Sauce Recipe that feels both hearty and fresh, this one is definitely worth making your go-to.

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Ingredients You’ll Need

The ingredients in this Spinach Ricotta Stuffed Shells with Tomato Sauce Recipe come together to build layers of rich flavor and great texture. When shopping, aim for fresh or good-quality pantry staples since they make a noticeable difference in the final dish.

• Olive oil: Use a good extra virgin for best aroma in the sauce base.
• Shallots or small onion: Shallots give a sweeter, milder flavor, but onions work fine too.
• Garlic cloves: Fresh is a must — it really wakes up the tomato sauce.
• Bay leaf: Adds subtle earthy depth; fresh if you can find it, or dried works well.
• Dried thyme and oregano: Classic Italian herbs that marry beautifully with tomatoes.
• Tomato paste: Concentrated flavor to thicken and deepen the sauce.
• Tomato passata or tomato sauce: Look for a smooth pureed type; it’s the heart of the sauce.
• Dry white wine or vegetable stock: The wine adds brightness, but stock keeps it kid-friendly.
• Vegetable stock: Low sodium preferred, so you can adjust seasoning yourself.
• Salt, white sugar, black pepper: Balances acidity and layers the seasoning.
• Frozen chopped spinach: Most convenient and nutritious; just thaw and squeeze out excess water.
• Ricotta cheese: Full-fat for the creamiest, most luscious filling.
• Parmesan cheese: Adds savory, cheesy sharpness inside and on top.
• Shredded cheese (Mozzarella or blend): Melts beautifully in the filling and topping.
• Egg: Binds the filling for perfect texture.
• Nutmeg (optional): Just a pinch enhances the spinach filling flavor.
• Jumbo pasta shells (conchiglioni): The perfect size for stuffing and holding sauce.
• Fresh basil (optional): Bright garnish to finish the dish with a fresh herb note.

Variations

One of the things I love about this Spinach Ricotta Stuffed Shells with Tomato Sauce Recipe is how easy it is to tweak based on what you have on hand or dietary preference. Feel free to get creative—it’s your kitchen after all!

• Meat Lover’s Version: I’ve sometimes added cooked Italian sausage or ground beef to the filling, which makes it super hearty for a crowd pleaser.
• Greens Swap: If you want to mix up the filling, kale or Swiss chard work wonderfully when sautéed first.
• Dairy-Free: Use vegan ricotta and cheese alternatives—just make sure your substitutes melt well and hold up when baked.
• Spicy Kick: Add crushed red pepper flakes to the sauce or filling if you like it a bit fiery; it wakes up the classic flavors.

How to Make Spinach Ricotta Stuffed Shells with Tomato Sauce Recipe

Step 1: Develop a Rich Tomato Sauce Base

Start by heating olive oil in a small pot over medium-high heat. When the oil shimmers, add finely minced garlic, shallots or onion, bay leaf, dried thyme, and oregano. Sauté everything gently for about 3 to 4 minutes until the onions become translucent and fragrant but not browned. This is the foundational flavor for the sauce so take your time and don’t rush this step.

Step 2: Add Tomato Paste and Reduce Wine

Next, stir in the tomato paste and cook it for about a minute—this caramelizes the paste and adds a deep umami hit to the sauce. Pour in the white wine and crank up the heat to let it simmer rapidly, reducing for 2 minutes or until most of the alcohol cooks off. This step is important because it layers in flavor without leaving the sauce watery.

Step 3: Simmer the Sauce Gently

Now add the tomato passata, vegetable stock, white sugar, salt, and black pepper, stirring everything together. Bring it to a low simmer, then reduce the heat. Let it cook uncovered for about 20 minutes, stirring occasionally. This slow simmer helps all the flavors meld and thickens the sauce to just the right consistency for baking.

Step 4: Prepare the Creamy Spinach Ricotta Filling

While the sauce is simmering, get to work on the filling. Make sure to squeeze out any excess water from your thawed spinach—that step is key to keeping the filling from becoming soggy. Combine the spinach with ricotta, parmesan, shredded cheese, egg, minced garlic, salt, pepper, and a little nutmeg (if you’re using). Mix it thoroughly until everything is well incorporated into a creamy mixture that’s easy to stuff inside the shells.

Step 5: Stuff Jumbo Shells and Assemble

No need to boil the jumbo pasta shells first! One of the best tricks I discovered is stuffing the shells dry so they cook perfectly once baked in the sauce. Generously fill each shell with the spinach ricotta mixture—don’t be shy, pack them well. Then spread a layer of warm tomato sauce in your baking dish and nestle the stuffed shells close together, ensuring most are covered with sauce for even cooking.

Step 6: Bake Covered to Tender Perfection

Cover the dish tightly with aluminum foil or a second baking tray to keep moisture in, and bake in a preheated oven at 200°C / 400°F for 70 minutes. The shells will soften right in the sauce, absorbing all those flavors. After that, remove the cover and sprinkle shredded mozzarella and parmesan over the top, then pop it back in the oven uncovered for 15 minutes more, until the cheese on top is bubbly and golden.

Step 7: Garnish and Serve

Before serving, garnish with fresh basil leaves and a sprinkle of extra parmesan if you like. The aroma that fills your kitchen at this point is absolutely mouthwatering, and I find my family can’t wait for a second helping. Serve this Spinach Ricotta Stuffed Shells with Tomato Sauce Recipe hot for best texture and flavor.

How to Serve Spinach Ricotta Stuffed Shells with Tomato Sauce Recipe

Garnishes

I always like to finish these stuffed shells with a sprinkle of freshly chopped basil and an extra dusting of parmesan cheese. It adds that fresh, aromatic pop and a little extra cheesy goodness that my family really enjoys. Sometimes a drizzle of high-quality olive oil right before serving can elevate the whole dish beautifully.

Side Dishes

To round out the meal, I often serve Spinach Ricotta Stuffed Shells alongside a crisp green salad tossed in a light lemon vinaigrette and perhaps some garlic bread. Roasted vegetables or a simple steamed broccoli also pair nicely if you want extra greens on the side.

Creative Ways to Present

For a special occasion, I’ve layered individual stuffed shells in small ramekins and topped each with fresh basil and a sprinkle of cheese before serving. It makes for a charming presentation when guests come over and feels a bit more elegant than the baking dish straight out of the oven.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed shells taste just as great refrigerated the next day. I store them in an airtight container and keep them for up to 3 days. The flavors even deepen overnight, making them perfect for quick meals.

Freezing

I’ve frozen fully assembled (but unbaked) shells covered tightly in foil and stored them in freezer-safe containers. When you’re ready, bake them straight from frozen with a bit of extra time—this is a lifesaver on busy nights.

Reheating

Reheat leftovers covered in the microwave or in a 180°C / 350°F oven until warmed through. A splash of water or extra sauce on top before reheating helps keep everything moist and prevents dryness.

FAQs

Final Thoughts

I genuinely love making this Spinach Ricotta Stuffed Shells with Tomato Sauce Recipe whenever I want something that’s comforting yet fresh and full of flavor. It’s one of those dishes that impresses guests but is simple enough for lazy weekends too. Give it a try—you’ll be surprised how easy it is to make and how much your family will adore it. Trust me, once you have it in your recipe rotation, you’ll keep coming back to this cozy classic again and again.

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