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Easy Spinach and Ricotta Stuffed Shells

Easy Spinach and Ricotta Stuffed Shells
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Indulge in the comforting delight of Easy Spinach and Ricotta Stuffed Shells—a perfect dish that brings a taste of Italy to your dining table. These jumbo pasta shells are generously filled with a creamy blend of ricotta and vibrant spinach, all smothered in a savory tomato sauce. Whether it’s a busy weeknight or a family gathering, this recipe is quick to prepare and sure to please everyone. You can even make it ahead of time, allowing the flavors to meld beautifully before baking, making it an ideal choice for meal prep. Enjoy the warmth and satisfaction of homemade comfort food that will have everyone coming back for seconds!

Ingredients

Scale
  • 2 tbsp olive oil
  • 2 pieces eschallots/shallots or small onion, finely chopped
  • 4 cloves garlic, finely minced
  • 1 bay leaf, fresh
  • 0.5 tsp dried thyme
  • 0.5 tsp dried oregano
  • 0.33 cup tomato paste
  • 700 g tomato passata
  • 4 cups vegetable stock, low sodium
  • 0.75 tsp salt
  • 1.5 tsp white sugar
  • 0.33 tsp black pepper
  • 250 g frozen chopped spinach, thawed
  • 500 g ricotta, full fat
  • 0.5 cup parmesan, finely shredded
  • 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss)
  • 1 piece egg
  • 1 clove garlic, minced
  • 0.125 tsp nutmeg powder (or grated fresh nutmeg optional)
  • 0.75 tsp cooking/kosher salt
  • 0.5 tsp black pepper
  • 250 g jumbo pasta shells (conchiglioni)
  • 1.5 cups shredded mozzarella
  • 0.5 cup parmesan, shredded
  • Fresh basil and parmesan for garnish (optional)

Instructions

  1. Prepare the sauce by heating olive oil in a saucepan over medium heat. Sauté chopped shallots until soft, then add minced garlic and herbs.
  2. Stir in tomato paste, tomato passata, and vegetable stock; simmer gently while seasoning with salt, sugar, and pepper.
  3. In a bowl, mix thawed spinach with ricotta, parmesan, mozzarella, egg, garlic, nutmeg, salt, and pepper until smooth.
  4. Cook jumbo pasta shells in salted water until al dente; drain carefully.
  5. Preheat your oven and assemble by spreading sauce in a baking dish, filling each shell with the ricotta mixture, and topping with more sauce and cheeses.
  6. Cover with foil and bake at 350°F (175°C) for about 45 minutes; uncover halfway through for a golden top.

Nutrition

Find it online: https://www.sweetfamilytable.com/easy-spinach-and-ricotta-stuffed-shells/