Spinach and Ricotta Stuffed Shells with Tomato Sauce

Stuffed shells are a comforting baked pasta with a useful make-ahead advantage: the filling and sauce can be prepared before assembly, then the dish goes into the oven when dinner is close. A good result depends on two small details—keeping the pasta shells intact and removing excess moisture from the spinach so the ricotta filling stays creamy.

Build a filling that holds its shape

Cook the shells only until flexible, not fully soft; they will continue cooking in the sauce. Drain them in a single layer if possible so they do not stick together. If using frozen spinach, thaw it completely and squeeze it firmly in a clean towel. Fresh spinach should be wilted and cooled before chopping. Mix the filling just until combined rather than beating it smooth.

Spread sauce across the bottom of the baking dish before adding the shells. This cushions the pasta and prevents dry, hard edges. Use a spoon or piping bag to fill each shell without tearing it, and arrange them snugly with the opening facing up. Cover the dish for the first part of baking; uncover near the end so the cheese can brown without drying the pasta.

Prepare ahead and serve

Assemble the dish, cover, and refrigerate it if baking later the same day. Add a few minutes to the bake if it goes into the oven cold, and make sure the center is hot before serving. For another tomato-sauced baked pasta with a simpler assembly, see baked ziti. A green salad or roasted vegetables round out the meal.

Vagner Carvalho

Spinach and Ricotta Stuffed Shells with Tomato Sauce

Stuffed shells make it easy to portion a baked pasta dinner without cutting through layers. The filling here combines ricotta, spinach and a modest amount of melted cheese.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Resting 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian-American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 24 jumbo pasta shells (about 8 oz / 225 g), plus 4 extra in case of tearing
• 10 oz (285 g) frozen chopped spinach, thawed
• 15 oz (425 g) whole-milk ricotta
• 1 large egg
• 1/2 cup (50 g) finely grated Parmesan
• 1 1/2 cups (170 g) shredded low-moisture mozzarella, divided
• 1 garlic clove, finely grated
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg, optional
• 3 cups (720 ml) marinara sauce
• 2 tablespoons chopped basil

Equipment

• 9 by 13 inch baking dish, large pot and mixing bowl

Method

 

1. Heat oven to 375°F (190°C). Boil shells 2 minutes less than the package al dente timing; they finish in the oven. Drain gently and spread on a lightly oiled tray so they do not stick together.
2. Put thawed spinach in a clean cloth and squeeze firmly until little liquid remains. Break it apart in a bowl. Excess water can make both the filling and sauce loose.
3. Stir ricotta, egg, Parmesan, 1 cup mozzarella, garlic, salt, pepper and optional nutmeg into the spinach until evenly combined. Do not taste the raw-egg filling; cook a small sample separately if adjusting seasoning.
4. Spread 1 1/2 cups marinara over the bottom of the baking dish. Spoon filling evenly among 24 shells, about 2 tablespoons each. Arrange opening side up. Spoon remaining sauce around and lightly over shells, then sprinkle with remaining 1/2 cup mozzarella.
5. Cover with foil, tenting it above the cheese. Bake 25 minutes, uncover and bake another 10–15 minutes until bubbling and the center filling reaches 165°F (74°C). If the top browns early, cover loosely and continue heating the center.
6. Rest for 10 minutes to let the filling settle. Scatter basil over the dish and serve four shells per portion.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for four filled shells with one-sixth of the sauce and topping.