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Tender Herb Ricotta Stuffed Shells

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These Spinach Ricotta Stuffed Shells (Conchiglioni) are a comforting baked pasta dish filled with creamy ricotta-spinach filling, baked in a rich tomato sauce, and topped with golden bubbly cheese. Perfect for family dinners, make-ahead meals, or freezer-friendly cooking.

  • Author: Tina
  • Prep Time: 25 minutes
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 40 mins
  • Yield: 5–6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

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 dried thyme

½ tsp dried 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 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)

Instructions

  1. Make the Sauce: Heat olive oil in a pot over medium-high heat. Sauté garlic, onion, bay leaf, thyme, and oregano until softened (3–4 minutes). Stir in tomato paste and cook 1 minute. Add wine and simmer until mostly evaporated. Stir in passata, stock, sugar, salt, and pepper. Simmer uncovered for 20 minutes.
  2. Make the Filling: Squeeze excess water from spinach. Mix spinach with ricotta, parmesan, shredded cheese, egg, garlic, nutmeg, salt, and pepper until well combined.
  3. Assemble & Bake: Preheat oven to 200°C / 400°F (180°C fan). Pour hot sauce into a 9×13-inch baking dish. Stuff uncooked pasta shells with ricotta-spinach filling and place them in the sauce. Cover with a tray or foil and bake 70 minutes. Uncover, sprinkle with mozzarella and parmesan, and bake another 15 minutes until golden and bubbly.
  4. Serve hot, garnished with extra parmesan and basil.

Notes

  • No need to pre-cook the pasta shells—they bake directly in the sauce.
  • Use fresh spinach if preferred (cook and chop first).
  • For more richness, add Gruyere, fontina, or other cheeses to the filling.
  • Make-ahead: Assemble a day in advance and refrigerate; add 10 minutes extra bake time.
  • Freezer-friendly: Assemble before cheese topping, freeze up to 3 months. Bake from frozen, adding 20 minutes covered.

Nutrition

Find it online: https://cheftinaskitchen.com/tender-herb-ricotta-stuffed-shells/