Stuffed Shells with Ricotta and Spinach

Learn how to make stuffed shells with ricotta and spinach! This easy recipe for a cheesy pasta dish baked in tomato sauce is perfect for a big family dinner. 

Baked pasta shells have always been a favorite in my family, especially when filled with a creamy ricotta and spinach stuffing.

In the past, I shared a version with a savory blend of meat and cheese, which quickly became a reader favorite. After many requests for a meatless option, I knew it was time to share this family recipe for a three-cheese pasta recipe!

Like my recipe for Italian stuffed shells with meat and cheese, this dish features conchiglioni, large pasta shells, stuffed with a ricotta and spinach filling. It’s baked to perfection with a generous layer of tomato sauce, delivering all the comforting flavors of the original in a meatless version. For vegetarians, you can use a rennet-free cheese.

If you enjoy Italian pasta dishes, don’t miss my Spinach Lasagna Roll-Ups—another simple and satisfying meatless recipe.

Whether you’re cooking for a family dinner or simply craving a cozy meal, these ricotta stuffed shells are sure to bring everyone to the table.

Now, let’s dive into the recipe and bring this cheesy pasta bake to your table!

Let’s prep our recipe

A bit of preparation makes assembling these stuffed pasta shells with ricotta and spinach much easier. 

Let’s get started!

The Tomato Sauce: For this pasta dish, you’ll need about 3 to 3½ cups of tomato or marinara sauce. I usually use half of my quick tomato sauce recipe. If you prefer, feel free to use your favorite store-bought brand.

Cook the Pasta: Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt. Add about 24 -26 shells, a few at a time, to prevent them from sticking together. Cook according to the package instructions minus a 2-3 minutes since it continues to bake in the oven.

Prepare a clean tea towel on the countertop.

Once cooked, carefully remove the shells from the boiling water with a slotted spoon. Drain them and place them upside down on the clean tea towel to eliminate excess water. Set aside.

While waiting for the pasta to cook, let’s prepare the ricotta and spinach filling. 

The Spinach Cheese Filling: Start by sautéing 1 medium chopped onion in 4 tablespoons of olive oil over medium heat for 5-7 minutes or until the onions are translucent. 

Add 2 cloves of minced or grated garlic, a few pinches of red pepper flakes (optional), salt, and pepper to taste. Sauté for an additional 2-3 minutes, stirring frequently. Set this mixture aside to cool down to room temperature.

In a large bowl combine 2 eggs (room temperature), 2 cups fresh ricotta (450 grams), ½ cup freshly grated Pecorino Romano Cheese (25 grams), 1½ cups freshly grated mozzarella (175 grams), 5 ounces (140 grams) of chopped, fresh baby leaf spinach, and a pinch of ground nutmeg.

Finally, add the room temperature sautéed onion mixture. Mix to combine.

That’s it! The spinach ricotta cheese filling is done. 

Assembling and baking the ricotta stuffed shells

Preheat your oven to 375°F (190°C).

Place about ½-1 cup of tomato sauce at the base of your baking dish.  Tilt the dish so that the sauce coats the bottom evenly.

To bake all of the 24 stuffed shells, you will need a 13 x 9″ baking dish. Mine is 11 x 7″ since I froze 6 stuffed pasta shells for recipe testing.

Use a piping bag (or a spoon) to fill the prepared pasta shells with the ricotta mixture. Place them seam-side up in the dish.

Top the shells with the remaining tomato sauce, reserving about 1 cup.  Garnish each shell with the reserved grated mozzarella, about 1 tablespoon per shell. 
Cover the dish with parchment paper, then aluminum foil.

Bake in a preheated oven for approximately 30 minutes or until cooked through and bubbling.

Uncover both the aluminum wrap and the parchment paper and bake for another 5-10 minutes. Don’t worry if there seems to be too much liquid at this stage; the pasta will absorb it as it bakes during the final minutes and continues to set once out of the oven.

Remove the dish from the oven and let it rest for a few minutes before serving.

To serve: Spread a small amount of heated reserved tomato sauce on each plate, arrange the stuffed shells on top, and garnish with fresh parsley and freshly grated cheese, if desired.

Tips

• Cook the pasta shells a few minutes shy of al dente since they will continue cooking in the oven. This prevents them from becoming too soft and makes it easier to stuff them with the filling.
• Use a large pot of water to boil the pasta to prevent them from sticking together and breaking.
• Boil a few extra pasta shells just in case a few of them break while boiling them.
• For the best results, use freshly grated mozzarella. Pre-grated versions often contain additives that can hinder smooth melting.
• Filling the shells is easiest with a piping bag. If you don’t have one, you can use a resealable plastic bag with the tip cut off.
• Adding finely chopped raw spinach to the filling saves time and keeps the dish fresh. I like to use baby spinach.
• Arrange the stuffed pasta shells in the baking dish like shingles, slightly overlapping to fit neatly.
• For the best results, use a tomato sauce that’s more on the thin side rather than thick. The extra moisture will be absorbed by the pasta as it bakes, ensuring perfectly cooked shells and a balanced texture.

FAQ

Serving suggestions

I love serving these ricotta-stuffed shells with a crisp, refreshing Italian green salad on the side. Pair it with my fluffy cast iron focaccia—perfect for mopping up every last bit of that rich tomato sauce. For a light and refreshing dessert, you can’t go wrong with this easy fruit salad. Feeling a little indulgent? Treat yourself to these delightful Italian sesame cookies for a sweet finish!

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Recipe origins

Growing up, pasta was a staple in my household, and one of our weekly favorites was this recipe for cavatelli with tomato ricotta sauce. 

For large family gatherings and special occasions, there was always lasagna, cannelloni, and of course, stuffed shells. My mom would always prepare two versions—one with meat and one without. Since I’ve already shared the meat version, I thought it was finally time to share this meatless option with all of you.

One of the reasons everyone loved her recipe was because it didn’t include béchamel sauce. This made the dish taste lighter compared to other versions while still delivering that comforting, cheesy flavor we all craved.

It’s always a crowd-pleaser!

Over the years, I’ve made a few changes to my mom’s original recipe. For one, I don’t wilt the spinach before mixing it with the ricotta. I find there’s no need, as it softens beautifully while baking, saving time without compromising on flavor. It’s a small tweak, but it makes the process just a bit easier for busy weeknights or when I’m juggling multiple dishes for a gathering.

My family and I prefer Pecorino Romano over Parmigiano Reggiano cheese. Both work in this recipe.

These stuffed shells carry the same warmth and nostalgia as my mom’s recipe but with a few updates that suit how I cook today. Every time I make them, I’m reminded of those family meals and how food has a way of connecting us, one bite at a time.

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★★★★★ If you have made these Italian spinach and ricotta stuffed shells, I would love to hear about it in the comments below and be sure to rate the recipe!

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