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Easy Spinach Ricotta Stuffed Shells

It's the simple homemade authentic marinara sauce that takes this spinach ricotta stuffed shells recipe to over the top delicious. And it's very easy to make with simple ingredients. Just stuff a spinach and ricotta filling into the giant shells, then drizzle with the marinara sauce and oozy mozzarella.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 5 to 6
Calories: 745 kcal
Course: Main Course
Cuisine: Italian

Ingredients

Simple marinara sauce
  • ½ cup olive oil
  • 10 cloves garlic peeled and finely sliced
  • 28 ounces chopped tomatoes (2 x 14 ounce cans, or 1 x 28 ounce can)
  • 1 bunch fresh basil washed and leaves picked
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 small chili (optional) or a pinch of chili or red pepper flakes
  • 2 teaspoons sugar Or 1 tablespoon honey
  • 1 tablespoon balsamic vinegar
Giant stuffed shells
  • 10.5 ounces pasta (giant shells, sometimes called conchiglione or conchiglie)
  • 14 ounces spinach chopped fresh spinach, or use 8-10 ounces (225 - 300 grams) frozen spinach
  • 4 cloves garlic crushed
  • 1 pound ricotta cheese
  • 1 egg lightly whisked
  • ½ cup Parmesan Cheese grated
  • ½ teaspoon nutmeg ground
  • ½ bunch fresh basil chopped (or 1 teaspoon dried basil)
  • ½ teaspoon pepper
  • ¾ cup mozzarella cheese
To serve (optional)
  • toasted bread with olive oil and salt
  • green salad and dressing

Instructions

Sauce
    Cup of Yum
  1. To make the marinara sauce, heat the olive oil on a medium heat in a large pan (a pan with a large surface area is best). Then add the garlic and sauté for a minute or two (don't let it brown).
  2. Pour in the canned tomatoes, basil and salt and pepper. Half fill the empty tomato can with water and add that to the pan, too. Also add the chili or chili/red pepper flakes (if using).
  3. Simmer the sauce for 20 to 30 minutes or until reduced and slightly thickened. Then stir in the sugar or honey and balsamic vinegar.
Conchiglione pasta
  1. Meanwhile (while the sauce is cooking), boil the pasta shells in salted water until al dente according to the packet instructions (usually around 2 minutes less than recommended). Carefully drain in the saucepan using the lid, then drizzle with a little olive oil to stop the shells from sticking. Shake the pan gently.
  2. Put the spinach into a large colander. Pour a kettle of boiling water over it to wilt it (alternatively boil the spinach in a saucepan for 2 minutes then drain). Rinse in cold water then squeeze with your hands to remove most of the water. If using frozen spinach simply let defrost and squeeze out the water.
  3. Now make the stuffing for the shells. Transfer the spinach to a large bowl, then add the crushed garlic, ricotta, egg, parmesan, the nutmeg, most of the basil, and the pepper. Mix well.
  4. Pre-heat the oven to 355F/180C. Spread about a cup and a half of the marinara sauce over the bottom of a large baking dish (9 inches X 13 inches or similar). Then use a teaspoon to carefully stuff each of the pasta shells with the spinach-ricotta mixture (you can fill them up to the top). Arrange them in the dish on top of the sauce in a single layer. Don't worry if a few of the shells have split.
  5. When the dish is filled with shells, drizzle over the rest of the marinara sauce, then sprinkle with the mozzarella cheese.
  6. Cover with aluminum foil (important) and bake for 25 minutes. Then remove the foil and bake for another 15 minutes until lightly golden and bubbling. Sprinkle with the remainder of the fresh basil leaves. Serve each person with 3 to 4 shells with some of the sauce, and green salad and/or toasted bread with olive oil on the side.

Notes

  • Sauce: Consider making double. Save for next time, or it's delicious as a quick dinner stirred through cooked pasta and with parmesan on top. See more ideas on how to use Italian marinara sauce if this interests you.
  • I think it's the sauce that really takes this recipe from good to amazing, but for convenience feel free to substitute with a really good quality store-bought marinara (you'll need about 3 cups). 
  • Storage/Freezing: This is a great recipe to make ahead, cover and store in the fridge for up to a day before baking. You can also freeze it for up to 2 months - just assemble then cover well with plastic wrap and foil before freezing. Defrost overnight in the fridge, then bake as per the recipe instructions. 
  • Leftovers reheat really well in the microwave. Just cover and reheat individual portions for about 3 to 3.5 minutes until piping hot again.

Nutrition Information

Calories 745kcal (37%) Carbohydrates 63g (21%) Protein 31g (62%) Fat 42g (65%) Saturated Fat 15g (75%) Polyunsaturated Fat 4g Monounsaturated Fat 21g Trans Fat 0.004g Cholesterol 99mg (33%) Sodium 1581mg (66%) Potassium 1086mg (31%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 8488IU (170%) Vitamin C 53mg (59%) Calcium 562mg (56%) Iron 6mg (33%)

Nutrition Facts

Serving: 5to 6

Amount Per Serving

Calories 745

% Daily Value*

Calories 745kcal 37%
Carbohydrates 63g 21%
Protein 31g 62%
Fat 42g 65%
Saturated Fat 15g 75%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 21g 105%
Trans Fat 0.004g 0%
Cholesterol 99mg 33%
Sodium 1581mg 66%
Potassium 1086mg 23%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 8488IU 170%
Vitamin C 53mg 59%
Calcium 562mg 56%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.