Tender jumbo pasta shells filled with a rich, creamy blend of ricotta cheese and spinach, baked in a vibrant roasted tomato sauce, and finished with fresh basil and Parmesan. This classic vegetarian pasta bake is as comforting as it is refined—perfect for a hearty weeknight meal or an elegant dinner with guests.

Why You’ll Love This Recipe

Spinach and ricotta stuffed shells are the perfect balance of flavor, texture, and simplicity. The smooth and savory filling contrasts beautifully with the tangy, herbaceous tomato sauce. This dish is satisfying yet not heavy, and it’s easy to make in advance, freeze, or scale up for a crowd. Whether you’re a seasoned home cook or trying something new, this recipe delivers both ease and elegance.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Stuffed Shells:
jumbo pasta shells
ricotta cheese
cooked spinach, chopped and squeezed dry
grated Parmesan cheese
egg
garlic, minced
salt and black pepper

For the Roasted Tomato Sauce:
olive oil
small onion, chopped
garlic, minced
crushed tomatoes (canned)
dried oregano
red pepper flakes (optional)
salt and pepper
fresh basil (for garnish)

Directions

1. Preheat oven to 375°F (190°C).
2. Cook the jumbo pasta shells in salted boiling water until al dente. Drain and set aside to cool slightly.
3. In a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan, egg, minced garlic, salt, and pepper. Mix until smooth and fully incorporated.
4. In a saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 4–5 minutes.
5. Add the minced garlic and cook for another 30 seconds.
6. Stir in the crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Simmer the sauce for 15 minutes, stirring occasionally.
7. Spread a layer of the tomato sauce in the bottom of a baking dish.
8. Fill each cooked pasta shell with the ricotta-spinach mixture and arrange them in the dish over the sauce.
9. Spoon the remaining tomato sauce over the stuffed shells, covering evenly.
10. Cover the dish with foil and bake for 25 minutes.
11. Remove the foil and bake for an additional 10 minutes until bubbling and lightly golden.
12. Garnish with fresh basil and a sprinkle of Parmesan before serving.

Servings and timing

Servings: 4–6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

• Add Mozzarella: Sprinkle shredded mozzarella over the top before baking for a melty, cheesy finish.
• Meaty Option: Add browned ground beef or Italian sausage to the tomato sauce for extra richness.
• Nutmeg Twist: Add a pinch of freshly grated nutmeg to the ricotta filling for a subtle warmth.
• Herb Blend: Mix chopped fresh parsley or basil directly into the ricotta filling for added freshness.
• Vegan Version: Use dairy-free ricotta, omit the egg, and use a vegan Parmesan alternative for a plant-based meal.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Assemble the dish, cover tightly, and freeze before baking. It can be frozen for up to 2 months. To bake from frozen, cover with foil and bake at 375°F (190°C) for 45–50 minutes, then uncover and bake for an additional 10 minutes.

Reheating: Reheat individual portions in the microwave or warm in a 350°F (175°C) oven until heated through.

FAQs

Can I make this recipe ahead of time?

Yes, you can fully assemble the dish a day in advance, refrigerate it, and bake just before serving.

How do I keep the shells from sticking together?

After boiling, drizzle the cooked shells with a bit of olive oil or lay them on a tray in a single layer to prevent sticking.

Is it necessary to squeeze the spinach dry?

Yes, removing excess moisture ensures the filling remains creamy and doesn’t become watery.

Can I use frozen spinach?

Absolutely. Thaw and squeeze it dry before mixing with the ricotta.

What type of ricotta should I use?

Whole milk ricotta provides the creamiest texture and best flavor, but part-skim can also be used.

Do I have to use jumbo shells?

Jumbo shells are traditional, but you can use cannelloni or manicotti tubes if shells are unavailable.

Can I add other vegetables to the filling?

Yes, finely chopped mushrooms, zucchini, or artichoke hearts make excellent additions.

Is this dish suitable for kids?

Yes, it’s mild and comforting. You can reduce or omit the red pepper flakes for a kid-friendly version.

What can I serve alongside this dish?

It pairs well with garlic bread, a green salad, or roasted vegetables.

Can I double the recipe for a larger group?

Yes, simply double the ingredients and bake in two dishes or one large baking dish.

Conclusion

Spinach and ricotta stuffed shells with roasted tomato sauce offer the perfect blend of comfort and sophistication. With creamy filling, tangy sauce, and tender pasta, this vegetarian classic is both nourishing and crowd-pleasing. Ideal for make-ahead meals, weeknight dinners, or elegant gatherings, it’s a timeless recipe you’ll return to again and again.

Spinach & Ricotta Stuffed Shells with Roasted Tomato Sauce

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• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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Description

Jumbo pasta shells filled with a creamy spinach and ricotta mixture, baked in a flavorful roasted tomato sauce and topped with fresh basil and Parmesan. A classic, hearty vegetarian dish perfect for any occasion.

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Ingredients

Units USM Scale 1x2x3x

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup cooked spinach, chopped and squeezed dry
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 clove garlic, minced
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil, for garnish

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Instructions

1. Preheat oven to 375°F (190°C). Cook pasta shells in salted water until al dente. Drain and set aside.
2. In a bowl, mix ricotta, chopped spinach, Parmesan, egg, garlic, salt, and pepper until smooth and creamy.
3. Heat olive oil in a saucepan over medium heat. Add chopped onion and garlic; sauté until soft and fragrant.
4. Add crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 15 minutes to develop flavor.
5. Spread a thin layer of the tomato sauce in the bottom of a baking dish.
6. Stuff each shell with the ricotta-spinach mixture and place into the dish.
7. Spoon the remaining tomato sauce evenly over the stuffed shells.
8. Cover the dish with foil and bake for 25 minutes.
9. Uncover and bake for an additional 10 minutes until bubbly and slightly golden on top.
10. Garnish with fresh basil and additional Parmesan before serving.

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Notes

• Be sure to squeeze spinach dry to prevent excess moisture in the filling.
• Use fresh ricotta for best texture and flavor.
• The sauce can be made in advance to save time.
• Leftovers can be stored refrigerated for up to 3 days and reheated in the oven or microwave.

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Nutrition

• Serving Size: 5 stuffed shells
• Calories: 390
• Sugar: 7g
• Sodium: 520mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 4g
• Protein: 21g
• Cholesterol: 85mg