Ricotta and Spinach Stuffed Shells: An Italian Delight
Craving a comforting and flavorful pasta dish that’s sure to impress? These ricotta and spinach stuffed jumbo shells are the answer! This recipe, one of my all-time favorites, brings together the creaminess of ricotta, the earthy taste of spinach, and the richness of homemade tomato sauce.
In this post, I’ll walk you through each step to make this delicious dish from scratch. You’ll learn how to create a fragrant homemade tomato sauce, a creamy stuffing, and how to assemble these beautiful stuffed shells!
Ingredients: Your Culinary Arsenal
To make this ricotta and spinach stuffed shells recipe, you’ll need the following:
Homemade Tomato Sauce
- 1 medium onion, roughly chopped
- 3–4 garlic cloves, minced
- 150g (about 5 oz) tomato paste
- 800g (28 oz can) crushed tomatoes
- 100ml (⅓ cup + 1 tbsp) water
- 15g (1 tbsp) sugar
- 3g (½ tsp) salt
- 2g (½ tsp) dried oregano
- 8 to 10 fresh basil leaves
- Olive oil
Ricotta, Spinach, and Pancetta Filling
- 125g pancetta slices (or bacon), cut into small cubes
- 175g (6 oz) fresh spinach
- 3–4 garlic cloves, minced
- 500g (2 cups) ricotta cheese
- 125ml (½ cup) heavy cream (35%)
- 2 eggs
- 200g (2 cups) shredded mozzarella
- 100g (1 cup) grated parmesan
- 3g (½ tsp) ground black pepper
For Assembly
- 300g (10–11 oz) jumbo pasta shells (about 20–25 shells)
- 100g (1 cup) grated parmesan for topping
The Base: Homemade Tomato Sauce
The sauce is the longest part to prepare—but it’s absolutely worth it. Its depth of flavor will elevate your stuffed shells to the next level.
Prepping the Ingredients
Onion: Roughly chop the onion. No need to be precise since the sauce will be blended later.
Garlic: Crush the garlic cloves with the back of a knife, then finely chop. Divide in half—half for the sauce, half for the pancetta.
Building Flavor: Pancetta or Bacon
If pancetta isn’t in your budget, bacon is a great substitute. For a vegetarian version, simply skip the meat.
Pancetta vs. Bacon: Cut into small cubes (lardons).
Cheese Symphony: Blending the Flavors
The cheese blend creates a creamy, rich stuffing.
Parmesan or Pecorino Romano: Choose either cheese depending on your flavor preference.
Grating Tips:
- Grate 100g of parmesan finely to form a fluffy pile.
- Mix equal parts of parmesan and mozzarella (about 100g each) and set aside for the filling and topping.
Herbal Touch: Fresh Basil
Fresh basil adds an aromatic freshness to the tomato sauce.
Use fewer leaves if you prefer a milder basil taste.
Layering Flavors: Cooking the Sauce
Start building your sauce by layering flavor step by step.
Sautéing Aromatics
- Heat olive oil in a pot over medium heat.
- Add half the garlic and cook 30–40 seconds until fragrant.
- Add the chopped onion and sauté for 2 minutes until soft. Stir often.
Tomato Paste & Crushed Tomatoes
- Stir in the tomato paste and cook for 2–3 minutes, stirring constantly.
- Add the crushed tomatoes.
- Rinse the can with 100ml water and pour it into the pot.
Balancing the Flavors
- Add 15g sugar to balance acidity. Taste and add more sugar 5g at a time if needed.
- Add 3g salt and 2g oregano. Let simmer.
Simmer Time: Let the sauce gently simmer for 30–40 minutes while you prepare the rest of the dish. Stir regularly to avoid burning.
Cooking the Pancetta
While the sauce simmers, prepare the pancetta:
Render the Fat
- Start in a cold skillet over medium heat to slowly render the fat.
- Stir occasionally to separate the pieces.
Add Garlic and Spinach
- Add the remaining garlic and cook until fragrant.
- Add spinach and cook until wilted. The steam helps soften the spinach.
Drain and Chop
- Transfer pancetta-spinach mix to a paper towel-lined plate to drain excess fat.
- Finely chop and set aside.
Cooking the Shells
Boil Water: Bring 3 liters of water to a boil with 30g of salt.
Cook the Pasta: Boil shells for about 14 minutes or follow package instructions. Drain and rinse under cool water.
Blending the Sauce
Once simmered, blend the sauce with an immersion blender to your desired consistency. Be careful when blending hot liquids.
Making the Filling
This filling is the soul of the dish—rich, creamy, and packed with flavor.
Combine the Ingredients
- In a large bowl, mix the chopped pancetta-spinach, ricotta, eggs, heavy cream, shredded mozzarella, grated parmesan, and pepper.
- Mix thoroughly.
Adjust Texture
- Too dry? Add a bit more cream.
- Too wet? Stir in more cheese.
Assembling the Shells
Start by spreading a layer of tomato sauce in your baking dish.
Stuffing the Shells
- Fill each cooked shell with the ricotta mixture.
- Arrange filled shells in a circular pattern in the baking dish.
- Don’t worry about broken shells—save those to snack on!
Final Cheese Layer
- Generously sprinkle the remaining cheese mixture on top.
Baking to Golden Perfection
Preheat the oven: 175°C (350°F)
Covered bake: Cover and bake for 10 minutes.
Uncovered bake: Remove cover and bake another 15 minutes, until bubbling and golden.
Ingredient Substitutions
- Pancetta → Smoked bacon
- Parmesan → Pecorino Romano
- Heavy Cream → Crème fraîche or plain Greek yogurt
- Fresh Spinach → Frozen spinach (thawed and well-drained)
Related Recipes You Might Enjoy
To expand your pasta repertoire, consider these delightful options:
- Chicken Fettuccine Alfredo – Creamy Recipe Better than Carbonara
A rich and creamy dish that’s a favorite among pasta lovers. - Easy Salmon Pasta – Quick & Delicious Weeknight Recipe
A light and flavorful option for seafood enthusiasts. - Easy Cacio e Pepe – Authentic Italian Recipe with 3 Ingredients
A simple yet classic Italian pasta dish.
Tips & Tricks
- Make ahead: Tomato sauce can be made a few days in advance and stored in the fridge.
- Freezing: Assembled shells can be frozen before baking. Add a few extra minutes to the bake time.
- Cheese Variations: Try using fresh mozzarella, provolone, or goat cheese for different flavors.
- Add Veggies: Toss in mushrooms, zucchini, or bell peppers for extra nutrition.
- Herb Customization: Use fresh oregano, thyme, or parsley to change up the flavors.
Frequently Asked Questions
How can I keep the pasta shells from sticking together while cooking?
Add a tablespoon of olive oil to the boiling water and stir occasionally.
Can I prepare this dish ahead of time?
Yes, you can assemble the shells up to 24 hours in advance and refrigerate before baking.
How do I reheat leftovers?
Reheat in the oven at 175°C (350°F) for about 20 minutes. Microwave works too, but may alter the texture.
Can I freeze this dish?
Yes! You can freeze it before or after baking. If baking from frozen, add a few extra minutes to the cooking time.
Ricotta and Spinach Stuffed Shells
Ingredients
Homemade Tomato Sauce
- 1 medium onion roughly chopped
- 3 –4 garlic cloves minced
- 150 g about 5 oz tomato paste
- 800 g 28 oz can crushed tomatoes
- 100 ml ⅓ cup + 1 tbsp water
- 15 g 1 tbsp sugar
- 3 g ½ tsp salt
- 2 g ½ tsp dried oregano
- 8 to 10 fresh basil leaves
- Olive oil
Ricotta, Spinach, and Pancetta Filling
- 125 g pancetta slices or bacon, cut into small cubes
- 175 g 6 oz fresh spinach
- 3 –4 garlic cloves minced
- 500 g 2 cups ricotta cheese
- 125 ml ½ cup heavy cream (35%)
- 2 eggs
- 200 g 2 cups shredded mozzarella
- 100 g 1 cup grated parmesan
- 3 g ½ tsp ground black pepper
For Assembly
- 300 g 10–11 oz jumbo pasta shells (about 20–25 shells)
- 100 g 1 cup grated Parmesan for topping
Instructions
- Prepare the tomato sauce: Heat a drizzle of olive oil in a saucepan over medium heat. Sauté the onion with 3–4 cloves of minced garlic for 2 to 3 minutes, until tender and fragrant. Add the tomato paste and cook for 2 minutes, stirring. Pour in the crushed tomatoes, rinse the can with 100 ml of water, and add that liquid to the pot. Stir in the sugar, salt, and oregano. Let simmer on low heat for 30 to 40 minutes, stirring occasionally. At the end of cooking, add the whole basil leaves and let them steep for 10 minutes. Blend the sauce for a smooth texture.
- Cook the pancetta and spinach: Place the pancetta lardons in a cold skillet and heat over medium. Cook slowly until golden brown. Add the remaining garlic and cook for 30 seconds, then stir in the spinach. Cook until wilted. Drain the mixture on paper towels, then chop finely. Set aside.
- Cook the shells: Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions. Drain and set them on a tray to prevent sticking.
- Prepare the filling: In a large bowl, mix the ricotta, heavy cream, eggs, Parmesan, mozzarella, chopped pancetta-spinach mixture, and black pepper. Mix well until smooth and evenly combined. If the mixture is too dry, add a bit of cream; if too runny, add more cheese. Watch the video to see the desired consistency.
- Assemble: Preheat the oven to 175°C (350°F). Spread a layer of tomato sauce on the bottom of a baking dish. Fill each shell with the ricotta filling and arrange them side by side in the dish. Sprinkle the remaining Parmesan evenly over the top.
- Bake: Cover the dish and bake for 10 minutes. If the dish has a lid, use that, or else cover with aluminium foil. Remove the cover and continue baking for 15 to 20 minutes, or until the cheese is melted and golden, and the sauce is bubbling.
Video
Notes
Ingredient Substitutions
- Pancetta → Smoked bacon
- Parmesan → Pecorino Romano
- Heavy Cream → Crème fraîche or plain Greek yogurt
- Fresh Spinach → Frozen spinach (thawed and well-drained)
Tips & Tricks
- Make ahead: Tomato sauce can be made a few days in advance and stored in the fridge.
- Freezing: Assembled shells can be frozen before baking. Add a few extra minutes to the bake time.
- Cheese Variations: Try using fresh mozzarella, provolone, or goat cheese for different flavors.
- Add Veggies: Toss in mushrooms, zucchini, or bell peppers for extra nutrition.
- Herb Customization: Use fresh oregano, thyme, or parsley to change up the flavors.
Frequently Asked Questions
How can I keep the pasta shells from sticking together while cooking?Add a tablespoon of olive oil to the boiling water and stir occasionally. Can I prepare this dish ahead of time?
Yes, you can assemble the shells up to 24 hours in advance and refrigerate before baking. How do I reheat leftovers?
Reheat in the oven at 175°C (350°F) for about 20 minutes. Microwave works too, but may alter the texture. Can I freeze this dish?
Yes! You can freeze it before or after baking. If baking from frozen, add a few extra minutes to the cooking time.
Suggested Recipes
Looking for more delicious dishes? Here are some suggestions:
- Traditional Gratin Dauphinois – Easy and Authentic French Recipe
A creamy and comforting side dish. - Homemade Caesar Salad – Authentic Recipe with Chef’s Tips
A classic salad to complement your main courses. - Chocolate Mousse Recipe: Richer Than Jeff Bezos!
A decadent dessert to end your meal on a sweet note.
