Stuffed Shells with Spinach and Ricotta

Stuffed Shells with Spinach Ricotta

Classic Comfort with a Twist

There’s something undeniably cozy about stuffed shells. Maybe it’s the way they nestle into bubbling meat sauce like little edible pillows, or maybe it’s the combination of creamy ricotta, gooey mozzarella, and fresh spinach all wrapped in pasta. Whatever it is, this dish delivers on flavor, texture, and satisfaction.

This recipe is my go-to when I want to feed a crowd or meal prep for the week—it’s hearty, family-friendly, and freezes beautifully. The meat sauce is rich and layered, built on the flavor base of onions, garlic, beef, and pork simmered in crushed tomatoes with herbs. The filling is creamy and light, thanks to ricotta, mozzarella, and a generous handful of chopped spinach.

What’s great about this dish is how flexible it is. Vegetarian? Skip the meat and double the spinach. Want it extra cheesy? Layer more mozzarella on top before baking. It’s the kind of meal that invites you to put your own spin on it, yet always comes out tasting like something your grandma would proudly serve.

Let’s dive into this comforting, satisfying dish—and don’t forget to save a few shells for leftovers. They’re even better the next day.

Ingredients

For the Meat Sauce

• 1 lb ground beef (80/20 recommended for flavor)

• 1 lb ground pork

• 1/4 cup olive oil

• 1 medium onion, diced

• 8 garlic cloves, thinly sliced

• 2 (28 oz) cans crushed tomatoes

• 1/2 cup flat-leaf parsley, chopped

• 1 Tbsp kosher salt

• 1 tsp black pepper

• 1 Tbsp sugar (to balance acidity)

• 1 tsp red pepper flakes (optional)

• 4 basil leaves, torn or chopped

For the Pasta

• 1 lb jumbo pasta shells

• Salt (for pasta water)

For the Filling

• 2 cups ricotta cheese

• 2 cups shredded mozzarella cheese

• 1 cup fresh spinach, finely chopped

• Salt and pepper to taste

• Optional: 1/2 cup grated Parmesan cheese for added depth

Instructions

1. Preheat the Oven

Set oven to 400°F. This gives you time to prep while it heats.

2. Make the Meat Sauce

• Heat olive oil in a large pan (cast iron or stainless works great).

• Sauté onions for 5–7 minutes until soft.

• Add garlic and cook 1 more minute—don’t burn it.

• Add ground beef and pork. Break up with a spoon and cook through (7–10 minutes).

• Stir in crushed tomatoes, parsley, basil, salt, pepper, sugar, and red pepper flakes.

• Simmer uncovered on low for 10–15 minutes until sauce thickens slightly.

• Pour sauce into a large baking dish (ceramic or glass preferred).

3. Cook the Pasta Shells

• Bring 4 quarts of salted water to a boil.

• Cook shells according to package (usually 7–9 minutes for al dente).

• Drain and let cool slightly so they’re easier to handle.

4. Make the Filling

• In a large bowl, mix ricotta, mozzarella, spinach, salt, and pepper.

• Stir until fully combined and creamy.

5. Stuff the Shells

• Spoon filling gently into each shell.

• Arrange filled shells over the meat sauce in the baking dish.

6. Bake

• Bake at 400°F for 20 minutes, or until sauce is bubbling and cheese is melted.

• Optional: Broil for 2–3 minutes at the end for a golden cheesy top.

7. Garnish and Serve

• Top with freshly chopped basil, parsley, or grated Parmesan.

• Serve hot with crusty bread or a crisp green salad.

Tips

• Cool the Shells: Let the shells cool slightly before stuffing—they’ll be less likely to tear.

• Neat Filling Trick: Use a piping bag or zip-top bag with a corner cut off to fill shells neatly.

• Thicken the Sauce: If your meat sauce is too watery, simmer longer or add 1–2 Tbsp of tomato paste.

• Avoid Overcooking Pasta: Don’t overcook the pasta—it will continue cooking in the oven.

• Make-Ahead Friendly: Assemble the dish and refrigerate up to 24 hours before baking.

Customize It

• Vegetarian Version: Skip the meat sauce and use a marinara or tomato basil sauce. Double the spinach or add sautéed mushrooms or zucchini to the filling.

• Extra Cheesy: Add a layer of mozzarella or a cheese blend on top before baking.

• Spicy Kick: Increase the red pepper flakes or add chopped Calabrian chilies to the sauce.

• Protein Boost: Swap pork for Italian sausage or use ground turkey for a leaner option.

• Gluten-Free: Use gluten-free jumbo shells if available and double-check your crushed tomato brand.

Enjoy!