Stuffed Shells with Ricotta and Spinach

My tiny apartment kitchen barely had counter space, but that didnt stop me from attempting stuffed shells for my first dinner party. The shells overflowed the baking dish, cheese bubbled onto the oven floor, and we ended up eating at 9:30 pm with slightly burned edges and laughter filling every corner of the room.

Last winter, my neighbor Sarah came over with a bag of groceries and said we needed something that would warm us up from the inside out. We spent the afternoon chopping garlic at my worn wooden table, filling shells while snow piled up against the windows, and discovering that the simplest ingredients can create the most memorable moments.

Ingredients

• 20 jumbo pasta shells: Look for the biggest ones you can find, theyre much easier to fill and hold more of that delicious ricotta mixture
• Salt: Generously salt your pasta water, it should taste like the sea
• 400 g ricotta cheese: Whole milk ricotta gives the best creamy texture, but part-skim works if you prefer
• 250 g frozen spinach: Thaw it completely and squeeze it until practically dry, any excess water will make your filling soggy
• 50 g grated Parmesan: Adds a salty depth that balances the mild ricotta perfectly
• 1 large egg: This binds everything together so your filling doesnt scatter during baking
• 1 garlic clove, minced: Fresh garlic makes all the difference here
• 1/2 tsp ground nutmeg: A surprising ingredient that adds warmth and brings out the spinachs flavor
• 700 ml tomato passata: Passata gives a smoother sauce than crushed tomatoes
• 1 small onion, finely chopped: Dice it small so it melts into the sauce
• 2 tbsp olive oil: Creates the base for your sauce and adds richness
• 1 tsp dried oregano: Use your fingers to crush it slightly before adding to release the oils
• 120 g shredded mozzarella: Low-moisture mozzarella melts better than fresh for this dish
• 30 g grated Parmesan: Sprinkle this on top for those irresistible crispy golden patches

Instructions

Get your oven ready:

Preheat to 180°C, positioning a rack in the middle for even cooking

Boil the shells:

Cook them for about 2 minutes less than the package says, theyll finish in the oven and stay intact better this way

Make the filling:

Mix everything until just combined, overworking makes the texture gummy

Simmer the sauce:

Let it bubble gently while you fill shells, it should thicken slightly

Assemble with care:

Spread sauce first, arrange shells filled with ricotta mixture, then spoon remaining sauce over the top

Add the cheeses:

Sprinkle mozzarella and extra Parmesan evenly so every bite gets some

Bake covered first:

Foil keeps everything moist while the flavors meld together

Uncover for golden perfection:

Those last 10-15 minutes create the bubbly, slightly browned cheese everyone fights over

Wait before serving:

Five minutes of resting helps the filling set so it stays inside when you cut into the shells

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My daughter helped me make these for her birthday dinner, carefully spooning filling into each shell with such concentration. When we finally sat down to eat, she declared this was better than any restaurant meal, and honestly, I had to agree.

Making It Ahead

You can assemble everything up to 24 hours in advance, just cover tightly and refrigerate. Add 5-10 minutes to the covered baking time if cooking from cold. This makes it perfect for dinner parties or weeknight meal prep.

Freezing Instructions

Assemble the stuffed shells in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. The texture stays remarkably close to fresh.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness beautifully. Crusty bread is non-negotiable for mopping up that extra sauce. And yes, a glass of Chianti makes everything better.

• Keep some extra warm sauce on hand for serving
• Fresh basil leaves add a bright pop of color on top
• Let guests add red pepper flakes at the table

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Theres something deeply satisfying about pulling that bubbling dish from the oven, watching steam rise as you uncover it, and knowing comfort is just a forkful away.

Recipe Questions & Answers

→ Can I make stuffed shells ahead of time?

Yes, assemble the dish completely and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if baking from cold.

→ How do I prevent shells from tearing?

Cook the shells 2 minutes less than package instructions so they stay firm. Handle them gently when filling and arrange them in a single layer to avoid sticking.

→ Can I freeze stuffed shells?

Absolutely. Assemble the dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ What can I use instead of ricotta?

Cottage cheese blended until smooth makes a lighter substitute. You can also use mascarpone for a richer filling or combine ricotta with cottage cheese.

→ How do I know when the shells are done baking?

The dish is ready when the cheese is bubbling and golden brown on top, and the sauce is hot throughout. Let rest 5 minutes before serving for easier portioning.

→ Can I add meat to the filling?

Brown Italian sausage or ground beef can be added to the tomato sauce, or mix cooked crumbled meat directly into the ricotta filling for extra protein.