Save to Pinterest I found this dish on a rainy Tuesday when I had a box of jumbo shells that had been sitting in the pantry for months. I wasn't planning anything fancy, just something warm and filling. The ricotta was leftover from a lasagna attempt, and the spinach was one of those frozen blocks I always forget about. What came out of the oven that night surprised me so much I made it again the next week.
The first time I made this for my sister, she kept asking what restaurant I ordered it from. I laughed because I had been rushing, filling the shells while talking on the phone, and I thought they looked messy. She didn't care about the presentation. She just wanted the recipe.
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Ingredients
- Jumbo pasta shells: These big shells are the whole point, so don't substitute with smaller ones or you'll lose that satisfying stuffed feeling.
- Ricotta cheese: Use whole milk ricotta if you can; the extra creaminess makes a noticeable difference in the filling.
- Frozen spinach: Squeeze it as dry as you possibly can or the filling will turn watery and slide right out of the shells.
- Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-grated kind.
- Egg: This binds the filling so it stays put instead of oozing everywhere.
- Garlic and nutmeg: The garlic adds warmth, and the nutmeg brings out something deep in the spinach that you can't quite name but you'll miss if it's not there.
- Tomato passata: Smooth and rich, it coats the shells without overwhelming them.
- Mozzarella: Shred it yourself from a block for the best melt and that golden bubbling top.
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Instructions
- Boil the shells just right:
- Cook them until they're al dente, a little firmer than you'd normally eat pasta, because they'll keep cooking in the oven. Lay them flat on a tray so they don't stick together while you work.
- Mix the filling:
- Combine the ricotta, spinach, Parmesan, egg, garlic, nutmeg, salt, and pepper in a bowl until everything is evenly blended and smooth.
- Build the sauce:
- Sauté the onion in olive oil until soft and translucent, then add the garlic and let it bloom for a minute before stirring in the passata and herbs. Let it simmer gently so the flavors deepen.
- Layer the dish:
- Spread half the sauce on the bottom of your baking dish, then spoon filling into each shell and nestle them snugly in the sauce. Pour the rest of the sauce over the top and scatter both cheeses generously.
- Bake until bubbly:
- Cover with foil and bake for 25 minutes, then uncover and bake another 10 to 15 minutes until the cheese is golden and bubbling at the edges. Let it rest for 5 minutes before serving so it sets just enough to hold together.
Save to Pinterest One Sunday afternoon, I made a double batch and brought half to a neighbor who had just moved in. She knocked on my door two days later with the empty dish and asked if I'd teach her how to make it. We ended up cooking together that evening, and now she makes it for her own family every few weeks.
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How to Store and Reheat
Cover leftovers tightly and keep them in the fridge for up to three days. Reheat individual portions in the microwave with a damp paper towel over the top to keep them from drying out, or warm the whole dish covered in a low oven. You can also freeze assembled but unbaked shells for up to two months; just add 10 extra minutes to the baking time if cooking from frozen.
What to Serve Alongside
A simple green salad with lemon vinaigrette cuts through the richness of the cheese perfectly. Garlic bread is classic for a reason, and a glass of light red wine like Chianti or a crisp white like Pinot Grigio rounds out the meal without competing with the flavors.
Common Swaps and Tweaks
If you want a lighter filling, swap half the ricotta for cottage cheese and pulse it smooth in a blender first. Fresh spinach works beautifully if you wilt it down in a hot pan, let it cool, then chop and squeeze it dry just like frozen. You can also stir in some crumbled cooked sausage or sautéed mushrooms to the filling for extra depth.
- Add a pinch of red pepper flakes to the sauce if you like a little heat.
- Try mixing fresh basil into the ricotta filling for a brighter, more herbal note.
- Use gluten-free shells if needed; they hold up just as well as long as you don't overcook them.
Save to Pinterest This recipe has become one of those dishes I make when I want something comforting but still a little special. It's forgiving, flexible, and always feels like a hug on a plate.
Recipe Questions
- → What type of pasta shells work best?
Jumbo conchiglioni shells are ideal because their size makes filling easy and they hold ingredients well during baking.
- → Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be wilted, chopped, and squeezed dry before mixing into the filling for a fresh herbal flavor.
- → How do I prevent shells from sticking after boiling?
Drain the cooked shells carefully and spread them out on a tray, allowing them to cool slightly without touching to keep them separate.
- → Is there a tip for a richer tomato sauce?
Sautéing garlic and onion in olive oil before adding tomatoes and herbs helps develop a deep, aromatic base.
- → What cheese blends well with ricotta in the filling?
Grated Parmesan adds a nutty depth and helps bind the filling, enhancing the creamy ricotta and spinach combination.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the shells and sauce in advance, then cover and refrigerate before baking when ready.
