Stuffed Shells with Spinach and Ricotta – A Cozy and Cheesy Vegetarian Classic
These cheesy baked pasta shells are filled with creamy ricotta, tender spinach, and topped with melty mozzarella in a rich tomato sauce — the perfect Italian comfort food.
- Prep Time: 17 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 2 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Tomato Sauce:
1 tbsp olive oil
1 medium brown onion (150g), finely chopped
2 cloves garlic, minced
1 tbsp dried oregano
1 tbsp balsamic vinegar
1 tbsp tomato puree (paste)
¼ tsp sea salt
¼ tsp cracked black pepper
2 cans (14.5 oz/400g each) diced or chopped tomatoes
½ cup water (use to rinse tomato cans)
For the Stuffed Shells:
21 large pasta shells
½ tbsp olive oil
6½ packed cups fresh spinach (200g)
1 cup ricotta cheese (250g)
⅔ cup grated mozzarella (140g)
1 clove garlic, minced
Small handful fresh basil leaves, chopped (plus extra for garnish)
¼ cup vegetarian parmesan-style cheese (50g), plus extra for topping
¼ tsp grated nutmeg
¼ tsp sea salt
¼ tsp cracked black pepper
Instructions
Make the Tomato Sauce:
In a large skillet, heat olive oil over medium heat.
Add onion with a pinch of salt and sauté until translucent (about 10 minutes).
Stir in garlic and oregano; cook for 1 minute until fragrant.
Add diced tomatoes and rinse each can with ¼ cup water; add that water to the pan.
Stir in balsamic vinegar, tomato paste, salt, and pepper.
Reduce heat and simmer for 15 minutes, stirring occasionally.
Make the Filling:
Heat ½ tbsp olive oil in a skillet. Add spinach in batches, stirring until fully wilted.
Cool slightly, then squeeze out excess liquid. Roughly chop spinach.
In a mixing bowl, combine spinach, ricotta, garlic, basil, parmesan, nutmeg, salt, and pepper. Mix well.
Prepare the Shells:
Cook pasta shells in well-salted water until just al dente. Drain and rinse under cold water.
Preheat oven to 356°F (180°C).
Pour tomato sauce into a large baking dish or pan.
Fill each shell with about 2 teaspoons of spinach-ricotta filling and place on top of the sauce.
Sprinkle mozzarella and extra parmesan on top of the filled shells.
Bake uncovered for 30 minutes, until bubbling and lightly golden.
Cool slightly, then serve with more parmesan and fresh basil.
Notes
Pasta Tip: Cook shells slightly under to prevent tearing during stuffing.
Spinach Swap: Frozen spinach works — just defrost and squeeze out moisture.
Storage: Refrigerate leftovers for up to 3 days.
Freezing: Assemble unbaked, freeze up to 3 months. Bake from frozen at 392°F (200°C) covered for 30 minutes, then uncover and bake 5–10 more.
