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Spinach and Ricotta Stuffed Shells

This dish features large pasta shells filled with a creamy mixture of ricotta, spinach, and herbs, baked in a rich tomato sauce until bubbly and golden. The combination of tender shells and melted cheese creates a comforting yet elegant meal, perfect for family dinners or special occasions. The final appearance is a bubbling casserole with a crispy cheese topping and vibrant green accents from the herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large pasta shells big, ridged shells for stuffing
  • 4 cups fresh spinach or frozen, drained and chopped
  • 1 cup ricotta cheese full-fat preferred for creaminess
  • 1/2 cup grated Parmesan cheese for flavor and richness
  • 1 cup mozzarella cheese shredded, for topping
  • 2 cloves garlic minced
  • 2 cups tomato sauce good quality jarred or homemade
  • 2 tbsp olive oil for sautéing
  • to taste salt and pepper season to preference
  • 1/4 cup fresh herbs basil and parsley, chopped

Equipment

  • Large Pot
  • Colander
  • Skillet
  • Mixing bowl
  • Small spoon or piping bag
  • Baking dish
  • Foil

Method
 

  1. Bring a large pot of salted water to a boil, then add the pasta shells. Cook for 8-10 minutes until al dente, stirring occasionally. Drain and set aside to cool slightly.
  2. While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Toss in the fresh spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  3. In a mixing bowl, combine ricotta, grated Parmesan, chopped herbs, salt, pepper, and the sautéed spinach. Mix until well incorporated and creamy.
  4. Using a small spoon or piping bag, carefully stuff each shell with about 1-2 tablespoons of the ricotta mixture. Place the filled shells in a baking dish, snugly fitting them together.
  5. Pour the tomato sauce evenly over the stuffed shells, ensuring they are well covered. Sprinkle shredded mozzarella cheese on top for a cheesy crust.
  6. Cover the dish tightly with foil and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, until the sauce is bubbling and the cheese is melted. For a golden top, uncover for the last 5 minutes and broil briefly if desired.
  7. Remove from the oven and let rest for about 5 minutes. Garnish with additional chopped herbs or grated cheese if desired, then serve warm and enjoy this cozy, flavorful dish.

Notes

Ensure to squeeze out excess water from spinach to prevent sogginess. Using room temperature ricotta makes mixing easier. Cover the dish during baking to keep everything moist.