These spinach and ricotta stuffed shells are a comforting and flavorful dish perfect for dinner. The combination of creamy ricotta, fresh spinach, and a rich homemade tomato sauce will satisfy your taste buds with every bite. Easy to make and packed with flavor, this dish is a family favorite!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Main Course
Cuisine: Italian
Servings: 4-6 servings
Calories per Serving: 450 kcal (approx.)
Ingredients
For the Tomato Sauce:
- 1 tablespoon olive oil
- 1 medium brown onion (150g), finely chopped
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato puree (paste)
- ¼ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- 2 (14.5 oz) cans diced/chopped tomatoes (400g each)
For the Stuffed Shells:
- 21 large pasta shells
- ½ tablespoon olive oil
- 6 ½ packed cups spinach (200g)
- 1 cup ricotta (1 x 250g tub)
- ⅔ cup grated mozzarella (1 x 140g ball)
- 1 clove garlic, minced
- A small handful of basil leaves, finely chopped + more for garnish
- ¼ cup vegetarian parmesan-style cheese (50g), finely grated + more for serving
- ¼ teaspoon grated nutmeg
- ¼ teaspoon sea salt
- ¼ teaspoon cracked black pepper
Instructions
Tomato Sauce:
- Heat 1 tablespoon olive oil in a large skillet or saucepan. Add the chopped onion with a pinch of sea salt and cook over medium heat for about 10 minutes, until the onion is translucent and slightly soft.
- Add the minced garlic and dried oregano, and cook for another minute until the garlic is fragrant.
- Pour in the two cans of tomatoes, and add about ¼ cup of water to each can. Swirl to get the remaining tomato bits, then pour that into the pan.
- Stir in balsamic vinegar, sea salt, and cracked black pepper. Lower the heat and let the sauce simmer for about 15 minutes, stirring occasionally, until the sauce has thickened slightly.
Spinach and Ricotta Filling:
- Heat ½ tablespoon olive oil in a skillet. Add half of the spinach, and stir until it wilts. Add the remaining spinach and continue stirring until all the spinach is wilted.
- Remove the spinach from the pan and let it cool slightly. Once cooled, squeeze out as much liquid as possible, then roughly chop the spinach and transfer it to a large mixing bowl.
- Cook the pasta shells in a large pot of well-salted water until al dente, then drain and rinse under cold water to stop the cooking process.
- In the bowl with the chopped spinach, add the ricotta, grated mozzarella, minced garlic, chopped basil, and season with salt and freshly ground black pepper. Mix well until combined.
Assembly and Baking:
- Preheat your oven to 356°F (180°C).
- Stuff each cooked pasta shell with about 2 teaspoons of the spinach and ricotta mixture. Be careful not to overfill.
- Spread the prepared tomato sauce evenly in a baking dish. Arrange the stuffed shells in the sauce.
- Sprinkle grated mozzarella and a little grated parmesan on top of the shells.
- Bake the shells uncovered for about 20-25 minutes, or until the cheese is melted and bubbly, and the dish is heated through.
Serving Suggestions
- Serve with a side of garlic bread or a green salad for a complete meal.
- Top the stuffed shells with some fresh basil leaves for added color and flavor.
- Pair with a glass of red wine, such as a Chianti or Merlot, to complement the rich tomato sauce.
- Serve with a sprinkle of extra parmesan cheese for added richness.
- Make it a side dish for a hearty Italian meal alongside roasted vegetables or grilled chicken.
Cooking Tips
- For a creamier filling, you can mix in some heavy cream or mascarpone with the ricotta.
- If you don’t have fresh spinach, you can use frozen spinach. Be sure to thaw and squeeze out excess water before using.
- If you prefer a meat version, add cooked sausage or ground beef to the spinach and ricotta filling.
- To prevent the pasta shells from sticking together while cooking, stir them occasionally during boiling.
- If you have leftovers, reheat the stuffed shells in the oven at 350°F (175°C) for about 15 minutes until warmed through.
Nutritional Benefits
- Spinach is rich in iron, vitamin A, and vitamin C, supporting immune function and eye health.
- Ricotta cheese is a good source of calcium and protein, which help with bone health and muscle repair.
- Tomatoes provide lycopene, an antioxidant that may reduce the risk of heart disease and some cancers.
- Mozzarella offers a mild flavor and is a lower-fat cheese option compared to others like cheddar, making this dish lighter.
Dietary Information
- Vegetarian
- Gluten-Free (if using gluten-free pasta shells)
- Nut-Free
- High in Protein
Nutritional Facts (per serving)
- Calories: 450 kcal
- Carbohydrates: 55g
- Protein: 20g
- Fat: 20g
- Fiber: 5g
- Sodium: 600mg
Storage
- Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap individual servings in plastic wrap and store in a freezer-safe container for up to 3 months. Reheat in the oven at 350°F (175°C) for about 25 minutes.
Why You’ll Love This Recipe
- It’s a comforting, filling meal that’s perfect for a family dinner.
- Packed with fresh spinach and creamy ricotta, it’s both healthy and delicious.
- The homemade tomato sauce gives the dish extra flavor, making it taste even better than store-bought versions.
- You can easily customize the filling with other ingredients, like mushrooms or sausage.
- It’s a great make-ahead meal—just assemble and bake when you’re ready to serve!
Conclusion
These spinach and ricotta stuffed shells are a fantastic way to enjoy a hearty, flavorful meal that’s both nutritious and satisfying. The rich tomato sauce paired with creamy spinach and cheese-filled shells is a crowd-pleaser, perfect for any occasion. Whether you’re serving it for a family dinner or a special gathering, this dish will surely impress. Plus, it’s easy to make and offers plenty of room for customization!
Frequently Asked Questions
- Can I use a different type of cheese?
- Yes! You can swap the ricotta for cottage cheese, cream cheese, or even a blend of mozzarella and parmesan for a different flavor.
- Can I make this dish ahead of time?
- Yes! You can assemble the shells and store them in the refrigerator for up to 24 hours before baking.
- Can I use gluten-free pasta shells?
- Absolutely! Use gluten-free pasta shells to make this dish gluten-free.
- How do I make the sauce spicier?
- To make the tomato sauce spicier, add a pinch of red pepper flakes or cayenne pepper while cooking the sauce.