Stuffed Shells with Ricotta Spinach

The first time I made stuffed shells, I was hosting a small dinner party and completely underestimated how satisfying it would be to watch everyone reach for seconds. There is something incredibly comforting about those tender pasta pillows nestled in bubbling red sauce, like little presents waiting to be unwrapped. I have since learned that the secret lies in not overcooking the shells initially, and squeezing every last drop of moisture from the spinach so the filling stays creamy rather than watery. My kitchen always smells like an Italian grandmother's house whenever this dish goes into the oven.

Last winter, during that really heavy snowstorm, my neighbor knocked on my door with fresh ricotta from a local market and we spent the afternoon making these shells together while watching old movies. We laughed so hard trying to stuff the filling into the shells without making a mess, and ended up with ricotta everywhere except where it belonged. That imperfect, cozy afternoon became one of my favorite food memories, and now whenever I make this recipe, I think about how some dishes are meant to be shared, even in the making of them.

Ingredients

• 20 jumbo pasta shells: Look for the largest ones you can find, sometimes labeled conchiglioni, and cook them slightly underdone since they will finish in the oven
• 400 g ricotta cheese: Whole milk ricotta gives the best texture, and if you can find it fresh from a Italian deli, it is worth every penny
• 250 g frozen spinach: Thaw completely and squeeze it in a clean towel until no more liquid comes out, this is crucial for preventing watery filling
• 50 g grated Parmesan: Adds a salty depth that balances the mild ricotta, freshly grated melts better than pre packaged
• 1 large egg: Acts as the binder that keeps your filling from becoming a loose mess during baking
• 1 garlic clove, minced: One small clove is enough since it will mellow out during baking, you do not want to overpower the delicate ricotta
• 1/2 tsp ground nutmeg: This is the secret ingredient in Italian cooking that adds warmth and makes people ask what that special flavor is
• 700 ml tomato passata: Passata gives a smoother sauce than crushed tomatoes, but either works beautifully
• 1 small onion: Finely diced so it melts into the sauce rather than leaving chunks, creating a silky base
• 2 tbsp olive oil: Use a good quality extra virgin oil since you are building the flavor foundation from scratch
• 1 tsp dried oregano: Dried herbs actually work better here than fresh since they will stand up to the long baking time
• 120 g shredded mozzarella: Low moisture mozzarella will give you those beautiful brown bubbly spots without making the dish too greasy
• 30 g grated Parmesan: This final layer creates that irresistible golden crust that makes everyone fight over the corner pieces

Instructions

Get your oven and shells ready:

Preheat oven to 180°C (350°F) and cook pasta shells for 2 minutes less than package directions, drain carefully and arrange on a tray so they do not stick together while you prepare everything else.

Make the creamy filling:

In a large bowl, mix ricotta, squeezed spinach, Parmesan, egg, garlic, nutmeg, salt, and pepper until completely combined, it should have the texture of thick mashed potatoes.

Build the sauce base:

Heat olive oil in a saucepan over medium heat, sauté onion for 3 minutes until soft, add garlic for 1 minute more, then pour in passata with oregano, basil, salt, and pepper, letting it simmer for 10 to 15 minutes while you fill the shells.

Assemble everything:

Spread half the sauce across your baking dish, fill each shell with about 2 tablespoons of ricotta mixture, arrange in the dish, cover with remaining sauce, then top with both cheeses.

Bake until bubbly:

Cover with foil and bake for 25 minutes, remove foil and bake another 10 to 15 minutes until the cheese is golden and bubbling, then let it rest for 5 minutes before serving.

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My daughter helped me make this last Sunday, and I watched her carefully spoon the filling into each shell with such concentration, like she was preparing something precious. When we finally sat down to eat, she took one bite and said this was the kind of food that makes you feel hugged from the inside, which might be the best description of comfort food I have ever heard.

Make Ahead Magic

You can assemble the entire dish up to 24 hours in advance, keep it covered in the refrigerator, and bake when you are ready. The flavors actually meld together beautifully during that time, and I have found that the sauce penetrates the pasta even more deeply. Just add about 10 extra minutes to the baking time if you are putting it straight from the refrigerator into the oven.

Sauce Secrets

While the recipe calls for a simple tomato sauce, I have discovered that adding a splash of red wine to the sauce while it simmers adds incredible depth. A pinch of red pepper flakes creates a gentle warmth that cuts through the richness of all that cheese. Sometimes I will add a small carrot, finely grated, which melts into the sauce and adds natural sweetness without any sugar.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness perfectly, and garlic bread is practically mandatory for soaking up that extra sauce. I like to serve this with a light Italian red wine like Chianti, which has enough acidity to stand up to the tomatoes while complementing the creamy filling.

• Let the dish sit for at least 15 minutes before packing leftovers, or the filling may collapse
• Individual portions freeze beautifully for up to 3 months, just wrap each shell tightly
• A sprinkle of fresh basil right before serving adds a pop of color and bright flavor

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There is something deeply satisfying about pulling this dish out of the oven, the cheese bubbling away and that incredible smell filling the whole house. I hope this recipe becomes one of those comfort food staples you turn to again and again.

Frequently Asked Questions

→ Can I make stuffed shells ahead of time?

Yes, assemble the stuffed shells completely and refrigerate up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking from cold.

→ Can I freeze stuffed shells?

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

→ How do I prevent shells from tearing?

Cook the shells 2 minutes less than package instructions so they stay firm. Handle gently when draining and arrange on a tray without overlapping to prevent sticking.

→ Can I use fresh spinach instead of frozen?

Yes, use 300g fresh spinach. Wilt it in a pan, squeeze out all excess moisture, and chop finely before mixing with the ricotta filling.

→ What can I serve with stuffed shells?

A crisp green salad with vinaigrette balances the richness perfectly. Garlic bread or crusty Italian bread completes the meal. A light red wine like Chianti pairs beautifully.

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

The cheese topping should be bubbly and golden brown, and you should see the tomato sauce bubbling around the edges. The filling will be hot throughout.