How to Make the Perfect Spinach and Ricotta Stuffed Pasta Shells with Roasted Tomato Sauce
Italian · Easy · 55 min · 2 servings
Oversized pasta shells filled with a creamy blend of ricotta spinach and Parmesan are baked in a deeply flavored roasted cherry tomato sauce for a vegetarian date night dinner that feels both cozy and special. This dish is made for sharing straight from the oven with a glass of good red wine.
Why this recipe works
This Spinach and Ricotta Stuffed Pasta Shells with Roasted Tomato Sauce recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 570 calories with 28g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 16 pieces jumbo pasta shells cooked al dente
- 1.5 cups whole milk ricotta cheese
- 1 cup frozen spinach thawed and squeezed dry
- 2 cups cherry tomatoes
- 0.5 cup grated Parmesan cheese divided
- 3 cloves garlic smashed
Step by step instructions
Step 1: Roast the Tomato Sauce
Preheat oven to 400 degrees Fahrenheit. Toss cherry tomatoes and smashed garlic with olive oil salt and pepper on a baking sheet. Roast for 20 to 25 minutes until tomatoes burst and caramelize. Crush them gently with a spoon to form a rustic sauce and spread into a baking dish.
Step 2: Make the Ricotta Filling
In a bowl combine ricotta with the squeezed-dry spinach half of the Parmesan and season generously with salt pepper and a pinch of nutmeg. Mix until smooth and creamy. Taste and adjust seasoning as needed before filling the shells.
Step 3: Fill and Bake the Shells
Spoon or pipe the ricotta filling generously into each cooked pasta shell. Nestle the filled shells open-side up into the roasted tomato sauce in the baking dish. Sprinkle with remaining Parmesan and bake at 375 degrees Fahrenheit for 15 to 18 minutes until bubbly and golden.
Step 4: Rest and Serve
Let the baked shells rest for 5 minutes after coming out of the oven to allow the filling to set slightly. Serve directly from the baking dish with torn fresh basil leaves scattered over the top and crusty garlic bread on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- whole milk ricotta → blended cottage cheese drained for a higher protein lower fat alternative
- cherry tomatoes → one 14-ounce can of crushed tomatoes simmered with garlic for a quicker sauce
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Undercooking the pasta shells initially making them too firm to stuff and causing them to crack
- Not squeezing enough water from the thawed spinach which makes the filling watery and causes it to leak out during baking
Nutrition facts
Per serving: 570 calories, 28g protein, 62g carbs, 24g fat, 6g fiber.
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