Welcome to a cozy corner of culinary delight with our Ricotta and Spinach Stuffed Shells recipe. If you’re anything like me and adore the heavenly combo of spinach and ricotta, you’re in for a real treat! This dish wraps these favorites in tender pasta shells, smothered in a savory tomato sauce. It’s a simple yet sophisticated meal that promises comfort in every bite. Don’t have ricotta on hand? Feel free to swap it out for cream cheese for a twist on the traditional texture.

Why Will You Love this Recipe?

Italian Flavors at Home: Experience the rich and robust essence of Italy right from your kitchen, thanks to the classic pairing of tomato, garlic, and herbs.
Comfort Food Favorite: There’s something incredibly comforting about a dish baked with love, filled with creamy cheese and spinach, perfect for any day of the week.
Easy to Make, Delight to Serve: This recipe is straightforward but makes you look like a seasoned chef when you lay this beautiful dish on the table for family or guests.

how to make spinach and ricotta stuffed shells

Recipe Variations

Bacon Boost: For an extra pop of flavor, sprinkle crispy bacon bits on top before baking; it adds a delightful crunch and smoky taste.
Veggie-Packed Sauce: Amp up the health factor by tossing more vegetables like mushrooms, bell peppers, or zucchini into the red sauce.
Cheese Swap: Experiment with different cheeses; try mozzarella for meltiness or a sprinkle of parmesan for a sharper taste.

Tools You’ll Need

Casserole Dish

Other Recipes You’ll Love

Ricotta and Spinach Stuffed Shells Recipe

Author: Laura Bais

Discover the delightful flavors of our Ricotta and Spinach Stuffed Shells, a perfect blend of creamy ricotta, fresh spinach, and rich tomato sauce, all nestled in tender pasta shells. Join us in savoring this heartwarming dish that promises a taste of Italian comfort with every bite!

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Main Course

Cuisine Italian

Servings 4 serving

Calories 422.2 kcal

Ingredients

RED SAUCE

3 tablespoons olive oil
1 onion
3 cloves of garlic
2 teaspoons oregano
28 oz chopped tomatoes
1 tablespoon balsamic vinegar
1 teaspoon salt
A pinch of pepper

FILLING

7 oz fresh spinach
8.8 oz ricotta cheese or other fresh cheese
1.4 oz grated hard cheese
A pinch of pepper
1/2 teaspoon salt
A pinch of nutmeg

ADDITIONAL

4.4 oz mozzarella
23 pasta shells (conchiglioni)

Instructions

Sauté onion with garlic and oregano. Season lightly with salt.
Add remaining ingredients and cook for about 15 minutes on medium heat.
Cook spinach, drain well, and chop finely. Mix with the remaining ingredients for the filling.
Preheat oven to 350°F (180°C). Meanwhile, almost cook the pasta shells in salted water. Drain them 2-3 minutes before they are done cooking and let them cool slightly.
Spread the tomato sauce on the bottom of a baking dish.
Fill each shell with about 2 teaspoons of filling. Arrange and press slightly into the sauce.
Sprinkle with grated mozzarella and bake in the oven for 30 minutes.

Keyword conchiglioni, stuffed shells

Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.