Tender Herb Ricotta Stuffed Shells

Why You’ll Love This Recipe

Unlike most stuffed shell recipes, you don’t need to pre-cook the pasta — which makes it easier to assemble and also allows the shells to soak up the delicious sauce while baking. The result? Tender pasta, a rich cheesy filling, and plenty of sauce for serving.

Ingredients

Sauce

• 2 tbsp olive oil

• 2 eschallots (shallots) or 1 small onion, finely chopped

• 4 garlic cloves, finely minced

• 1 bay leaf

• ½ tsp each dried thyme and oregano

• ⅓ cup tomato paste

• 700 g / 25 oz tomato passata (tomato puree/sauce)

• ⅓ cup Chardonnay or dry white wine (or extra stock)

• 4 cups low-sodium vegetable stock/broth

• ¾ tsp salt

• 1 ½ tsp white sugar

• ⅓ tsp black pepper

Filling

• 250 g / 8 oz frozen chopped spinach, thawed and drained

• 500 g / 1 lb full-fat ricotta

• ½ cup parmesan, finely shredded

• 1 cup shredded cheese (mozzarella, cheddar, Gruyere, Swiss, etc.)

• 1 egg

• 1 large garlic clove, minced

• Pinch of nutmeg (optional)

• ¾ tsp kosher salt

• ½ tsp black pepper

Pasta & Topping

• 250 g / 8 oz jumbo pasta shells (conchiglioni)

• 1 ½ cups shredded mozzarella

• ½ cup parmesan, shredded

• Fresh basil and extra parmesan, for garnish (optional)

Directions

1. Make the Sauce

1. Heat olive oil in a pot over medium-high heat. Sauté garlic, onion, bay leaf, thyme, and oregano until softened (3–4 minutes).

2. Stir in tomato paste and cook 1 minute.

3. Add wine and simmer until mostly evaporated (about 2 minutes).

4. Stir in passata, stock, sugar, salt, and pepper. Simmer uncovered for 20 minutes.

2. Make the Filling

1. Squeeze out excess water from the spinach.

2. Mix spinach with ricotta, parmesan, shredded cheese, egg, garlic, nutmeg (if using), salt, and pepper until well combined.

3. Assemble & Bake

1. Preheat oven to 200°C / 400°F (180°C fan).

2. Pour hot tomato sauce into a 9×13-inch baking dish.

3. Stuff uncooked pasta shells with ricotta-spinach filling and place them into the sauce. (Most will be submerged, some may stick out.)

4. Cover with a baking tray or foil and bake 70 minutes, until shells are tender.

5. Uncover, sprinkle with mozzarella and parmesan, then bake another 15 minutes until cheese is golden and bubbly.

6. Serve with extra parmesan and fresh basil.

Servings & Timing

• Servings: 5–6

• Prep time: 25 minutes

• Cook time: 1 hr 15 mins

• Total time: ~1 hr 40 mins

Tips & Variations

• Spinach: Use fresh spinach if you prefer (wilt ~500 g / 1 lb in a pan, drain well, then chop).

• Cheese: Try mixing in Gruyere or fontina for a richer filling.

• Make-ahead: Assemble shells a day ahead, cover, and refrigerate. Add ~10 minutes extra bake time.

• Freezer-friendly: Assemble up to the cheese topping step, wrap tightly, and freeze for up to 3 months. Bake from frozen, adding ~20 minutes covered.

Storage

• Refrigerate leftovers for up to 3 days.

• Reheat covered in the microwave or oven until warmed through.

• Freeze baked shells for up to 2 months — thaw in fridge before reheating.

FAQs

Do I need to boil the shells first?
No! The shells cook directly in the sauce, absorbing flavor as they soften.

Can I use fresh spinach instead of frozen?
Yes, but cook it first to release water and chop before mixing.

What’s the best ricotta to use?
Full-fat ricotta for creaminess. Low-fat tends to be grainy and dry.

Can I use meat in the filling?
Yes, add cooked ground beef, sausage, or shredded chicken to the ricotta mixture.

What wine works best?
A dry white wine like Chardonnay or Sauvignon Blanc. If avoiding alcohol, use extra stock.

Conclusion

These spinach ricotta stuffed shells are hearty, saucy, and satisfying — perfect for a cozy family dinner or for entertaining. They’re make-ahead friendly, freezer-friendly, and guaranteed to be a hit with both kids and adults.