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Creamy Spinach and Ricotta Stuffed Shells Recipe with Homemade San Marzano Sauce

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A comforting and fresh stuffed shells recipe featuring creamy ricotta and spinach filling, baked with a rich homemade San Marzano tomato sauce. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 20–25 large dried pasta shells
  • 15 oz (425 g) whole milk ricotta cheese
  • 10 oz (280 g) fresh spinach, roughly chopped and sautéed
  • 1 cup (100 g) shredded mozzarella cheese
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 large egg, room temperature
  • 2 cloves minced garlic
  • Salt and freshly ground black pepper, to taste
  • A handful of fresh basil leaves, chopped (optional)
  • 28 oz (800 g) can San Marzano whole peeled tomatoes
  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3–4 fresh basil sprigs
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • A pinch of sugar (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add the dried pasta shells and cook for 10-12 minutes or until al dente. Stir occasionally to prevent sticking. Drain carefully and rinse with cool water to stop cooking. Set aside on a baking sheet to keep them from sticking together.
  3. Heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped spinach and cook, stirring occasionally, until wilted and most moisture evaporates (about 4-5 minutes). Season lightly with salt and pepper. Drain any excess liquid using a fine mesh strainer and let cool slightly.
  4. In a large bowl, combine ricotta cheese, sautéed spinach, shredded mozzarella, grated Parmesan, minced garlic, and the beaten egg. Season with salt and freshly ground pepper. Stir in chopped fresh basil if using. Mix gently until well incorporated but still a bit textured.
  5. In a large saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add chopped onion and cook until translucent (about 5 minutes). Stir in minced garlic and red pepper flakes, cooking for another minute until fragrant.
  6. Pour in the San Marzano tomatoes, crushing them slightly with the back of a spoon or your hand for a chunkier texture. Add salt and pepper to taste and a pinch of sugar if the sauce tastes too acidic. Toss in fresh basil sprigs and let the sauce simmer gently, uncovered, for 20-25 minutes, stirring occasionally until thickened.
  7. Remove basil sprigs from the sauce. Spread a thin layer of the San Marzano sauce over the bottom of a 9×13-inch baking dish.
  8. Carefully stuff each cooked shell with the ricotta and spinach mixture and arrange them side by side in the dish.
  9. Pour the remaining sauce evenly over the shells and sprinkle a handful of shredded mozzarella on top.
  10. Cover the dish loosely with aluminum foil and bake for 25 minutes.
  11. Remove the foil and bake for an additional 10 minutes or until the cheese on top is bubbly and golden brown.
  12. Let the stuffed shells rest for about 5 minutes before serving.

Notes

Do not overcook pasta shells; they should be al dente to hold the filling well. Drain excess moisture from spinach to avoid soggy filling. Simmer the San Marzano sauce low and slow for best flavor. You can blend the sauce for a smoother texture. Leftovers store well in the fridge for 3 days or freeze for up to 2 months. Add extra sauce if shells seem dry after baking.

Nutrition

Keywords: stuffed shells, ricotta, spinach, San Marzano sauce, homemade pasta sauce, baked pasta, comfort food, easy dinner, weeknight meal

Find it online: https://tempotaste.com/creamy-spinach-and-ricotta-stuffed-shells-recipe-with-homemade-san-marzano-sauce/