Happy November everyone! It seems that with chillier weather and shorter days, we tend to crave more filling and comforting dishes that will satisfy our senses and keep us warm.
So in search for a new way of making pasta I stumbled upon this delicious gem of a recipe. It not only tastes super scrumptious but also looks beautiful which is a huge plus if you are planning to serve it on dinner parties or family gatherings. 
The original recipe suggested using frozen spinach but I opted for fresh. I also added my twist with tomatoes. It tasted wonderful but next time I will experiment with sun-dried tomatoes instead. They have more of a distinguished taste which I hope will add that extra va va voom to the mix.
It’s a quick, easy and very satisfying dish that you can eat over a period of a few days or like Balazs and I, gobble up the whole batch at once.
Enjoy!
Spinach, Tomato and Ricotta Stuffed Shells
- Total Time: 42 minutes
- Yield: 4 servings 1x
Description
These Spinach, Tomato, and Ricotta Stuffed Shells are a comforting and satisfying dish, perfect for chilly days or family gatherings.
Ingredients
- 35 whole wheat jumbo pasta shells
- 2 tbsp extra virgin olive oil
- 2 cups (480 ml) store-bought marinara sauce
- 1/3 cup (80 ml) Parmesan, grated
- 2 cups (480 ml) fresh spinach, drained and chopped
- 3 small tomatoes, chopped
- 1 cup (240 ml) ricotta cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/2 cup (120 ml) mozzarella cheese, shredded
Instructions
- Preheat the oven to 350°F (180°C).
- Bring a large pot of salted water to a boil. Add the pasta shells and cook until almost al dente, about 15 minutes. Drain and toss with 1 tbsp of olive oil to prevent sticking.
- In a large skillet, heat the remaining tbsp of olive oil over medium heat. Add the chopped spinach and tomatoes, cooking until the spinach is wilted and the tomatoes are softened, about 5 minutes.
- In a large bowl, combine the cooked spinach and tomatoes with ricotta cheese, salt, pepper, and nutmeg. Mix well.
- Spread 1 cup of marinara sauce over the bottom of a 9×13 inch baking dish.
- Stuff each pasta shell with the ricotta mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells. Sprinkle with mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 7 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
- For a more intense flavor, try using sun-dried tomatoes instead of fresh.
- This dish can be prepared in advance and stored in the refrigerator for up to 3 days.
- Reheat in the oven before serving.
- You can also freeze the stuffed shells before baking for a convenient make-ahead meal.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6 grams
- Sodium: 800 mg
- Fat: 18 grams
- Carbohydrates: 55 grams
- Fiber: 5 grams
- Protein: 20 grams
- Cholesterol: 30 mg
If You Liked This Recipe, You’ll Love These
- The Four Meats Ragù Bolognese
- Jamie Oliver’s Penne Arrabiata
- Homemade Oxtail Agnolotti
- Fugazzeta – Argentinian Stuffed Cheesy Pizza
Frequently Asked Questions
The author mentions wanting to try sun-dried tomatoes next time — would that change the recipe?
The notes confirm it: sun-dried tomatoes are suggested as an upgrade from fresh because they have a more concentrated, distinguished flavor. You would use them in the same quantity (3 small tomatoes worth), but since they’re already intensely flavored and less watery, they’ll deepen the ricotta filling without making it wet.
Why does this recipe add nutmeg to the ricotta filling?
The ¼ tsp of nutmeg is a classic Italian technique for enriching dairy-based fillings — it adds a subtle warmth that rounds out the ricotta and balances the acidity of the tomatoes and marinara sauce without being detectable as a distinct spice.
Can I freeze the stuffed shells, and when in the process should I do it?
Yes — the notes say to freeze the shells before baking for the best result as a make-ahead meal. Assemble and stuff the shells, arrange them in the baking dish with the sauce, then freeze. Bake from frozen (adding time) or thaw overnight in the refrigerator before the standard 20+7-minute bake.
Diana this is delicious.Thank you
These look really amazing, you always take great photos of your food too! :)
Thank you, Di!! xo
Diana, this looks absolutely delicious and would be perfect with a glass of wine! I’ll definitely be trying this recipe.
Ohh yes, glass of wine would be perfect for it, Stephanie:)