Ricotta and spinach stuffed shells

The first time I made stuffed shells, it was a snowy Tuesday and I needed something that felt like a hug. My apartment smelled like garlic and warm tomato sauce for hours afterward, which is honestly the best kind of aromatherapy. Those pasta shells ended up feeding me through three different meals, and each one tasted better than the last.

I brought these to a friend's potluck last winter, and honestly, watching people go back for seconds was its own reward. Someone asked if there was some secret ingredient, but really it's just patience and not rushing the spinach-squeezing step, which I learned after one very watery, disappointing batch.

Ingredients

• 20 jumbo pasta shells: Boil these for about two minutes less than the package says since they'll finish cooking in the oven
• 400 g ricotta cheese: Whole milk ricotta gives the best texture, but part-skim works if that's what you have
• 250 g frozen spinach: Thawed and squeezed completely dry, every last drop of water needs to go or the filling gets soupy
• 50 g grated Parmesan: Adds that salty depth that balances the mild ricotta
• 1 large egg: This binds everything together so the filling holds its shape when you bite in
• 1 garlic clove: Minced fresh, because jarred garlic just does not belong here
• 1/2 tsp ground nutmeg: The secret ingredient that makes spinach sing
• 700 ml tomato passata: Or crushed tomatoes, whichever you prefer, but good quality matters
• 1 small onion: Finely chopped so it virtually disappears into the sauce
• 2 tbsp olive oil: For building that flavor base in the sauce
• 1 tsp dried oregano: Dried herbs work beautifully here since they'll cook down in the sauce
• 120 g shredded mozzarella: The golden, bubbling roof of this whole operation

Instructions

Get your oven ready and start the water:

Preheat to 180°C and get a large pot of salted water boiling for the shells

Cook the pasta shells:

Boil the shells until al dente, about two minutes less than package directions, then drain and spread them on a tray so they do not stick together

Make the filling:

Mix ricotta, squeezed spinach, Parmesan, egg, garlic, nutmeg, salt, and pepper until smooth

Build the sauce:

Heat olive oil in a saucepan, sauté the onion until soft, add garlic for one minute, then pour in tomatoes with oregano, basil, salt, and pepper and simmer gently

Assemble the dish:

Spread half the sauce in a baking dish, fill each shell with the ricotta mixture, arrange them in the dish, and spoon remaining sauce on top

Add cheese and bake:

Sprinkle mozzarella and remaining Parmesan, cover with foil, bake for 25 minutes, then uncover and bake until golden and bubbling

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This recipe has become my go-to for new parents and anyone who needs comfort food, maybe because it scales so easily and tastes like someone spent all day cooking even when they did not.

Make It Ahead

You can assemble the entire dish up to 24 hours before baking, just cover tightly and refrigerate. You might need to add five extra minutes to the bake time if it goes in cold from the refrigerator.

Freezing Instructions

Wrap the unbaked dish tightly with foil and freeze for up to three months. Thaw overnight in the refrigerator before baking, or add about 20 extra minutes to the covered bake time.

Serving Suggestions

A simple green salad with vinaigrette cuts through all that richness beautifully. Some crusty bread for mopping up sauce is basically mandatory.

• A light Italian red wine pairs perfectly
• Extra Parmesan at the table never hurt anyone
• This needs no side dish but roasted vegetables work if you want something green

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There is something deeply satisfying about pulling that foil off and seeing all those golden, bubbling shells waiting underneath. Hope this becomes a regular in your kitchen rotation too.

Recipe FAQs

→ Can I make stuffed shells ahead of time?

Yes, assemble the stuffed shells completely and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking straight from the refrigerator.

→ How do I prevent the shells from sticking together after boiling?

After draining, arrange the cooked shells in a single layer on a baking sheet or tray. Avoid stacking them while warm, and toss gently with a small amount of olive oil if needed.

→ Can I freeze stuffed shells?

Assemble the dish, wrap tightly with plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen at 180°C for about 60-70 minutes.

→ What can I use instead of ricotta cheese?

Cottage cheese blended until smooth makes a lighter alternative. For a creamier texture, mix mascarpone with the ricotta. Vegan cashew ricotta also works well for dairy-free versions.

→ Why is my spinach filling watery?

Ensure frozen spinach is completely thawed and squeezed thoroughly to remove excess moisture. For fresh spinach, wilt it in a pan and squeeze out liquid before chopping and mixing with the cheese.

→ What sides pair well with stuffed shells?

A crisp green salad with balsamic vinaigrette balances the richness. Garlic bread, roasted vegetables like zucchini or bell peppers, or simple sautéed broccoli make excellent accompaniments.