Easy Spinach Ricotta Stuffed Shells

Ingredients

• 120 ml (½ cup)olive oil
• 10 clovesgarlic, peeled and finely sliced
• 794 g (28 oz; 2 × 397 g/14 oz cans or 1 × 794 g/28 oz can)chopped tomatoes
• 1 bunchfresh basil, washed and leaves picked
• 2 teaspoonssalt
• 1 teaspoonpepper
• 1 smallchilli (optional), or a pinch of chilli or red pepper flakes
• 2 teaspoonssugar, or 1 tablespoon honey
• 15 ml (1 tablespoon)balsamic vinegar
• 298 g (10.5 oz)pasta shells (giant shells, sometimes called conchiglione or conchiglie)
• 397 g (14 oz) fresh, or 225–300 g (8–10 oz) frozenspinach, chopped if fresh
• 4 clovesgarlic, crushed
• 454 g (1 lb)ricotta cheese
• 1egg, lightly whisked
• 50 g (½ cup)Parmesan cheese, grated
• ½ teaspoonground nutmeg
• ½ bunchfresh basil, chopped (or 1 teaspoon dried basil)
• ½ teaspoonpepper
• 85 g (¾ cup)mozzarella cheese
• To servetoasted bread with olive oil and salt
• To servegreen salad and dressing

Instructions

1. 1

   Cook the garlic

   Heat the olive oil in a large, wide pan over a medium heat. Add the sliced garlic and sauté for 1–2 minutes, taking care not to let it brown.

2. 2

   Add the tomatoes

   Stir in the canned tomatoes, basil, salt and pepper. Half-fill an empty tomato can with water and pour it into the pan. Add the small chilli or chilli flakes if using.

3. 3

   Simmer the sauce

   Simmer for 20–30 minutes, until the sauce has reduced and thickened slightly. Stir in the sugar or honey and the balsamic vinegar.

4. 4

   Boil the shells

   While the sauce simmers, cook the pasta shells in salted water until al dente, following the packet instructions and aiming for about 2 minutes less than the recommended time. Drain carefully, drizzle with a little olive oil to prevent sticking and gently shake the pan.

5. 5

   Wilt the spinach

   Put the fresh spinach in a large colander and pour boiling water from a kettle over it to wilt it, or boil it in a saucepan for 2 minutes and drain. Rinse with cold water and squeeze out most of the moisture by hand. If using frozen spinach, defrost it and squeeze out the water.

6. 6

   Mix the filling

   Put the spinach in a large bowl. Add the crushed garlic, ricotta, egg, Parmesan, nutmeg, most of the chopped basil and the pepper, then mix well.

7. 7

   Fill the shells

   Preheat the oven to 180°C (355°F). Spread about 1½ cups of marinara sauce over the bottom of a large baking dish, about 23 × 33 cm (9 × 13 inches) or similar. Use a teaspoon to fill each shell with the spinach and ricotta mixture, then arrange the shells in a single layer over the sauce; a few split shells are fine.

8. 8

   Top with sauce

   Drizzle the remaining marinara sauce over the filled shells and sprinkle with the mozzarella.

9. 9

   Bake until bubbling

   Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for a further 15 minutes, until lightly golden and bubbling. Scatter over the remaining fresh basil and serve each person 3–4 shells with some sauce, green salad and/or toasted bread with olive oil.

What are stuffed shells?

Conchiglioni are large, ridged pasta shells made for holding fillings and sauce. Stuffed pasta is a familiar part of Italian cooking, and this version pairs ricotta and spinach with tomato, basil and melted mozzarella.

The sauce is made from simple ingredients and simmers while the shells and filling are prepared. Baking everything together lets the pasta take on some of the tomato flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 745 calories, 31g protein, 63g carbs, 42g fat.

The pasta shells provide most of the carbohydrates, while ricotta, Parmesan, mozzarella and egg contribute protein and fat. Olive oil and cheese also make the dish rich, so serve a portion with green salad to add freshness and balance the plate.

Building the marinara

Garlic first: warm it gently in the olive oil for just 1–2 minutes, keeping it pale so it does not turn bitter.

Tomatoes next: the added water helps the sauce simmer and reduce without becoming too thick too soon. Let it cook for 20–30 minutes, then add the sugar or honey and balsamic as directed.

Getting the filling right

Spinach: squeeze out as much water as you can after wilting or defrosting. Excess moisture can make the ricotta filling loose and watery.

Ricotta mixture: combine the filling ingredients evenly, including most of the basil. A teaspoon makes it easier to fill the shells without tearing them.

Cooking the pasta

Al dente shells are easier to handle and will soften further in the oven. Follow the packet timing, cooking them about 2 minutes less than the suggested time.

Drain gently and toss with a little olive oil to help keep the shells from sticking together as you fill them.

Baking and doneness

Spread sauce underneath the shells before arranging them in one layer, then cover the dish with foil for the first 25 minutes. This helps the shells heat through without drying out.

After removing the foil, bake for another 15 minutes. The top should be lightly golden and the sauce bubbling around the shells.

Serving the shells

Allow for 3–4 stuffed shells per person, with some of the sauce spooned over. A green salad adds freshness alongside the rich cheese and pasta.

Toasted bread with olive oil and salt is another suggested accompaniment for mopping up any sauce left on the plate.

Recipe notes & tips

• Choose a wide pan for the marinara so it can reduce evenly.
• Keep the sliced garlic pale while sautéing to avoid a bitter sauce.
• Squeeze the spinach thoroughly before mixing it with the cheeses.
• Cook the shells slightly less than the packet time so they stay easy to fill.
• Arrange the shells in one layer so the sauce and heat reach them evenly.
• Cover the baking dish with foil for the first 25 minutes, as directed.

Variations

• Use frozen spinach: defrost it fully and squeeze out the excess water before mixing.
• Swap the sweetener: use 1 tablespoon honey instead of 2 teaspoons sugar.
• Adjust the heat: leave out the optional chilli for a milder sauce.
• Use dried basil: replace the chopped fresh basil in the filling with 1 teaspoon dried basil.
• Change the side: serve with green salad, toasted bread, or both.

Common mistakes to avoid

• Browning the garlic: it can turn bitter; sauté it gently for only 1–2 minutes.
• Leaving spinach wet: squeeze out most of its moisture before adding it to the filling.
• Overcooking the shells: cook them about 2 minutes less than the packet suggests so they remain manageable.
• Skipping the foil: cover the dish for the first 25 minutes to keep the shells from drying out.
• Packing in split shells: arrange them carefully, but do not worry if a few have split.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an ovenproof dish, covered with foil, until piping hot; add a little sauce or water if the pasta looks dry.

Frequently asked questions