Stuffed Shells with Spinach and Tomato Sauce
Tender pasta shells filled with a creamy spinach-and-ricotta mixture, then baked in a rich tomato sauce. A classic, comforting dish with balanced, satisfying flavor.
Serves: 4–6 | Prep Time: 10 minutes | Cook Time: 10–12 minutes
Ingredients
24 pasta shells
2 cups spinach, chopped
½ medium onion, chopped
1 clove garlic, minced
olive oil as needed
1 cup ricotta cheese
1 tsp lemon juice
freshly ground black pepper
2 cups of your favorite low-sodium tomato sauce (jarred or homemade)
Optional: a small amount of grated low-sodium cheese
Instructions
Cook the pasta shells according to package directions without salt until just tender. Drain and set aside.
Heat olive oil in a skillet over medium heat. Add the onion and cook until softened.
Add the garlic and spinach and cook until the spinach is wilted. Remove from heat and let cool slightly.
Transfer the mixture to a bowl and stir in the ricotta, lemon juice, and black pepper until well combined.
Preheat the oven to 350°F.
Lightly coat a baking dish with olive oil and spread a thin layer of tomato sauce on the bottom.
Fill each shell with the spinach and ricotta mixture and place seam-side up in the baking dish.
Pour the remaining tomato sauce over the shells.
If using, sprinkle lightly with a small amount of cheese.
Cover loosely with foil and bake for about 20 minutes, until heated through.
Cook’s Notes:
Do not overcook the shells before filling—they will continue cooking in the oven.
Ricotta creates a creamy, traditional filling that holds its texture well during baking.
A small amount of cheese can be added for extra richness without overwhelming the dish.
Looking for more recipes?
This pairs well with Sautéed Sweet Peppers with Garlic & Lemon and Beet Salad with Mint.