SPINACH & RICOTTA STUFFED SHELLS

There’s something instantly comforting about a dish that comes to the table bubbling, saucy, and generously cheesy—the kind of pasta bake that makes everyone “just taste one” before it even hits the plates.

These stuffed jumbo shells are inspired by the Italian idea of pasta al forno: simple ingredients, layered with care, and baked until they feel like a warm hug.

Why this version works every single time

Creamy filling, never watery

The secret is in the spinach: thawed, squeezed super dry, then folded into ricotta and Parmigiano Reggiano so the filling stays rich and fluffy—not runny.

A quick tomato sauce that tastes slow-cooked

A little sautéed onion + passata + a short simmer gives you a sauce that’s sweet, smooth, and perfect for baking.

Lemon zest = the “wow” factor

Just a touch of lemon zest lifts the whole dish, balancing the dairy and making the flavors taste fresher and more vibrant—without turning it into a “lemony” pasta.

Perfect for…

Family dinners, holidays, and make-ahead meals

You can assemble it earlier in the day, pop it in the oven when you’re ready, and serve something that looks restaurant-level—without the stress.

When you want comfort food that still feels special

It’s creamy, cheesy, and nostalgic… but the oregano and lemon keep it tasting bright and modern.

If you want a pasta bake that gets “Who made this?!” the second it’s served—this is the one.

Cooking Times & Servings

• Prep time: 13 minutes

• Cook time: 15 minutes (plus baking time)

• Servings: 4

DOWNLOAD PDF OF STUFFED SHELLS RECIPE HERE:

StuffedShellsRecipe

Ingredients

For the pasta & filling

• 12 oz jumbo pasta shells (conchiglioni)

• 2 cups whole-milk ricotta

• 1 1/4 cups grated Parmigiano Reggiano, plus more for topping

• 20–21 oz frozen leaf spinach, thawed and squeezed very dry

• 2 tsp dried oregano (plus more to taste)

• Zest of 1 lemon (use half in the filling, save the rest for finishing if you like)

For the sauce

• 1 2/3 cups tomato passata (or smooth tomato purée)

• 1 large onion, finely diced (brunoise)

• 2 Tbsp olive oil, divided (more as needed)

• Salt and black pepper, to taste

Optional topping

• Extra grated Parmigiano Reggiano (or Sbrinz / Gruyère)

Instructions

1. Prep the onion. Finely dice the onion. You’ll use half for the sauce and half for the spinach.

2. Make the quick tomato sauce.
   Heat a skillet over medium heat. Add 1 Tbsp olive oil and sauté half the onion until soft (about 3–4 minutes). Add the passata, season with salt and pepper, cover, and let it gently reduce for 10 minutes. Set aside.

3. Cook the spinach.
   In the same skillet, add the remaining 1 Tbsp olive oil and sauté the other half onion until soft. Add the thawed spinach (squeezed very dry), warm through, and season with a pinch of salt and pepper. Let it cool until just warm.

4. Make the filling.
   In a bowl, mix ricotta + Parmigiano Reggiano + warm spinach. Add 1 tsp dried oregano (or more to taste) and zest of 1/2 lemon. Taste and adjust salt/pepper.

5. Boil the shells (slightly undercooked).
   Cook jumbo shells in salted boiling water, stopping 2 minutes before the package time. Drain and let cool just enough to handle.

6. Assemble.
   Spread the tomato sauce in a baking dish. Stuff each shell generously with the ricotta-spinach filling and arrange in the dish. Sprinkle with extra Parmigiano Reggiano (or your preferred topping cheese).

7. Bake.

   • Convection (fan) oven: 400°F

   • Regular oven: 425°F
     Cover tightly with foil and bake 15 minutes, then uncover and bake 10 minutes more (broil for 1–2 minutes at the end if you want extra browning—watch closely).

8. Rest & serve.
   Let stand 5 minutes before serving. Finish with a little extra lemon zest if you saved some.

Tips & Tricks (Nonna-Approved)

• Squeeze that spinach like it owes you money. Too much water makes the filling runny.

• Pipe the filling using a zip-top bag with the corner snipped—fast and neat.

• Make-ahead: Stuff shells and assemble in the dish up to 24 hours ahead. Bake straight from the fridge, adding 5–10 minutes covered.

• Freeze: Assemble (unbaked) and freeze well-wrapped for up to 2 months. Bake from frozen covered until hot, then uncover to brown.

Nutritional Facts (Estimated, per serving)

(Estimates vary by brand of pasta/ricotta/passata and how much cheese you top with.)

Spinach and Ricotta Stuffed Shells

These stuffed jumbo shells are inspired by the Italian idea of pasta al forno: simple ingredients, layered with care, and baked until they feel like a warm hug.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 15 minutes mins

Total Time 28 minutes mins

Course Italian Pasta

Cuisine Italian

Servings 4

Notes

Ingredients 

For the pasta & filling

• 12 oz jumbo pasta shells (conchiglioni)
• 2 cups whole-milk ricotta
• 1 1/4 cups grated Parmigiano Reggiano, plus more for topping
• 20–21 oz frozen leaf spinach, thawed and squeezed very dry
• 2 tsp dried oregano (plus more to taste)
• Zest of 1 lemon (use half in the filling, save the rest for finishing if you like)

For the sauce

• 1 2/3 cups tomato passata (or smooth tomato purée)
• 1 large onion, finely diced (brunoise)
• 2 Tbsp olive oil, divided (more as needed)
• Salt and black pepper, to taste

Optional topping

• Extra grated Parmigiano Reggiano (or Sbrinz / Gruyère)

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Instructions

1. Prep the onion. Finely dice the onion. You’ll use half for the sauce and half for the spinach.
2. Make the quick tomato sauce.
   Heat a skillet over medium heat. Add 1 Tbsp olive oil and sauté half the onion until soft (about 3–4 minutes). Add the passata, season with salt and pepper, cover, and let it gently reduce for 10 minutes. Set aside.
3. Cook the spinach.
   In the same skillet, add the remaining 1 Tbsp olive oil and sauté the other half onion until soft. Add the thawed spinach (squeezed very dry), warm through, and season with a pinch of salt and pepper. Let it cool until just warm.
4. Make the filling.
   In a bowl, mix ricotta + Parmigiano Reggiano + warm spinach. Add 1 tsp dried oregano (or more to taste) and zest of 1/2 lemon. Taste and adjust salt/pepper.
5. Boil the shells (slightly undercooked).
   Cook jumbo shells in salted boiling water, stopping 2 minutes before the package time. Drain and let cool just enough to handle.
6. Assemble.
   Spread the tomato sauce in a baking dish. Stuff each shell generously with the ricotta-spinach filling and arrange in the dish. Sprinkle with extra Parmigiano Reggiano (or your preferred topping cheese).
7. Bake.
   • Convection (fan) oven: 400°F
   • Regular oven: 425°F
     Cover tightly with foil and bake 15 minutes, then uncover and bake 10 minutes more (broil for 1–2 minutes at the end if you want extra browning—watch closely).
8. Rest & serve.
   Let stand 5 minutes before serving. Finish with a little extra lemon zest if you saved some.

Tried this recipe?Let us know how it was!