Stuffed Shells with Ricotta and Spinach

Three giant cheese stuffed pasta shells on a white dinner plate dusted with grated cheese and chopped Italian parsley.

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.

Course Main Course

Cuisine Italian

Prep Time 1 15

Cook Time 35

Servings servings

Calories 280kcal

Author Maria Vannelli RD

Ingredients

Tomato Sauce:

½ tomato sauce recipe 3-3½ cups

Large Pasta Shells:

24 large pasta shells
2 tablespoons salt

Spinach Cheese Filling:

4 tablespoons olive oil extra virgin
1 large onion chopped
2-3 cloves garlic fresh, minced or grated
pinch red pepper flakes optional
2 eggs slightly beaten, room temperature
2 cups ricotta about 15 ounces or 450 grams
½ cup Pecorino Romano Cheese 25 grams or Parmigiano-Reggiano Cheese, grated, plus more to garnish
12 ounces mozzarella cheese 350 grams, about 3 cups, freshly grated, SEPARATED
5 ounces baby leaf spinach 140 grams fresh, about 4 cups packed, chopped
pinch nutmeg ground

Topping:

Italian flat-leaf parsley to garnish, fresh, chopped
Pecorino Romano cheese to garnish

Instructions

Prepare the tomato sauce. If more convenient can use a commercial product.

Boil the Large Pasta Shells:

Bring a very large pot of water to a rolling boil. Add 2 tablespoons of salt. Add the pasta shells.
Cook according to the package instructions minus a few minutes since the pasta continues to bake in the oven.
Place a clean kitchen towel on the countertop.
When ready, carefully remove the shells from the boiling water with a slotted spoon. Drain and place them upside down on a clean tea towel to remove excess water and to cool down.

Make the Spinach Cheese Filling:

While waiting for the pasta, sauté the chopped onion in 4 tablespoons of olive oil over medium heat for 5-7 minutes or until the onions are translucent.
Add the minced garlic, a few pinches of red pepper flakes, salt, and pepper to taste, and sauté for 2-3 minutes stirring frequently.
Set it aside to cool down.
In a large bowl combine all the ingredients to make the cheese mixture. That is the eggs, ricotta, Pecorino Romano Cheese, half of the grated mozzarella (175 grams or 1½ cups), spinach, nutmeg, and the room temperature sautéed onion mixture. Mix to combine.

To Assemble:

Preheat your oven to 375°F (190°C). Place the oven grate in the center.
Using two spoons or a pastry bag with the bottom cut off, fill each cavity with about 1½-2 tablespoons of the filling.
Place about a ½-1 cup of tomato sauce at the base of your baking dish. To bake all of the 24 shells, you will need a 9 x 13″ (23 x 33cm) baking dish.
Tilt the dish so that the sauce coats the bottom evenly.
Place all of the filled pasta shells in the prepared dish facing up.
Top with the remaining tomato sauce, reserving about 1 cup.
Garnish each shell with the reserved grated mozzarella, about 1 tablespoon per shell.
Place a piece of parchment paper over the top. Then cover tightly with a piece of 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 from the oven.
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.
WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY IT IS TO MAKE THIS STUFFED PASTA SHELLS WITH RICOTTA RECIPE!

Video

Notes

One portion size is calculated as 2 pasta shells.
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.
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.
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.
How to Stuff: Using two spoons or a pastry bag with the bottom cut off, fill each pasta shell with about 2-3 tablespoons of the ricotta cheese filling.
Can you Freeze the STUFFED PASTA SHELLS? Yes. Place them individually on a cookie sheet that fits your freezer. Freeze for a couple of hours. Then, remove and place in a freezable container. When ready to bake, simply place them in a casserole with the tomato sauce and bake covered for 50-60 minutes.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition