Stuffed Shells

This ultimate Stuffed Shells recipe is easy to make with dairy free ricotta, spinach and baked to cheesy perfection. These spinach ricotta stuffed shells prove that everyone can make a restaurant quality meal with this simple recipe easily at home and in no time. A family favorite that everyone can’t get enough of it, because this combination will be always irresistible.

I guess we can all agree ricotta spinach pasta is a combination that everyone will love, because it has just the right flavor punch of creaminess and texture. It is a timeless and elegant combination that truly is with no exception a winner.

What is Stuffed Shells pasta called?

Another term for jumbo shells is conchigliono pasta.

Jumbo pasta shells are perfect for veggies, meat (if you do), sauces, or like we fill it with spinach and ricotta.

Reasons to love these Stuffed Shells

Plain and simple, it is a restaurant quality dish. You will feel from the first bite as if you eat at an amazing restaurant, so much that you won’t believe that you can make these Stuffed Shells easily at home.

What is more important is that the recipe asks only for simple ingredients, while giving the best flavor sensations.

See my step-by-step instructions with pictures and you know that you can master all in no time – no matter if you are a beginning home cook or experienced.

The result simply will impress everyone.

What you need for this Stuffed Shells recipe

Of course, first of all we need pasta shells which give the name to the recipe. Make sure you really get jumbo shells, because if they are too small, filling them will get difficult.

Something that cannot be missing in a Stuffed Shells recipe is a tomato sauce. We start from a basic one and infuse it with flavor using garlic and onions fried in olive oil, as well as chili flakes and oregano as seasonings.

To make everything luxurious and restaurant worthy, there is the filling: I combine ricotta with spinach, but what’s seriously missing for cheesy goodness? Parmesan and mozzarella (I use non dairy, but use what ever floats your boat. Of course you can even use my homemade Vegan Parmesan Cheese.

How to make vegan ricotta with tofu?

If you can’t find dairy free ricotta in your supermarket, you can make vegan ricotta homemade in no time.

All you need is a food processor, a 14oz block tofu, 1 cup cashews or almonds, soaked in hot water for 10 minutes, 4 Tbs tahini , 3 Tbs nutritional yeast, juice of one lemon, 4 cloves garlic (because tofu tastes bland) and a good pinch of salt and pepper.

Add everything to your food processor and blend until creamy and smooth. You can easily make a double or triple batch for larger quantities. This is also a vegan substitute for use in lasagna, see Easy Homemade Lasagna. 

How to make Stuffed Shells

The first step is pre-cooking the pasta shells. For the details, check the package directions but cook them only until just al dente. Be sure you do not overcook them. The shells need to be soft enough so that the baking time later will be short and not too soft to make filling difficult. Also run cold water over them once they are drained in a colander.

Next, prepare stuffed shells sauce. Heat olive oil in a pan, then add diced onions. After about 4 minutes, carefully stir in the basic tomato sauce, and press the garlic. Season with chili flakes, oregano, and salt and pepper. Bring everything to a quick boil, then remove the sauce from the heat and set it aside. 

To make the ricotta spinach filing, start with quick frying of the spinach in a pan, until it just wilts, about 2 minutes. Transfer spinach to a bowl, and there mix with with ricotta, 3/4 of the parmesan and half of the mozzarella. Season with a pinch of salt and pepper, set aside.

Preheat oven to 380F. Get a casserole dish and add about 1/2 cup of the prepared tomato sauce on its bottom.

Use a spoon to fill the shells generously with the spinach and ricotta filling. Lay them out evenly in the casserole dish so they can bake properly in the oven. Cover them with remaining tomato sauce and top finally with the reserved parmesan and mozzarella.

Bake for around 25 minutes until golden brown and delicious. Allow the stuffed shells to cool down for around 5 minutes until serving. It allows a better texture and taste. Serve Stuffed Shells on plates, enjoy.

Leftovers and storage

Leftovers are amazing for around 4 days. Store them with a lid or cling foil on top in the fridge.

Can I freeze Stuffed Shells?

Of course, make sure they have cooled completely. Transfer them to freezer bags to make individual portions, or use a freezer friendly casserole for bigger quantities. Frozen like this, these shells will be great for 3 months.

How do you reheat up stuffed shells?

Preheat oven to 380F.

Make sure the jumbo shells are in an oven safe dish, cover your dish with aluminum foil, to avoid that it burns while reheating.

You can also use your microwave to heat up individual and smaller portions.

How do you keep pasta shells from sticking together?

Make sure to keep stirring the jumbo pasta shells while cooking. Adding a tablespoon of oil to the pasta water also helps and the pot should be big enough. Always keep in mind that you want the pasta just al dente. Do not overcook them.

Tips

Looking for all purpose sauces to make my stuffed shells recipe? Make Spaghetti Sauce, Pomodoro Sauce, or Arrabbiata Sauce. 

Other casserole recipes to try:

• Enchilada Casserole
• Tuna Noodle Casserole
• Chicken and Rice Casserole
• Pizza Casserole
• Cowboy Casserole
• Cabbage Roll Casserole
• Zucchini Casserole
• Hashbrown Casserole

Enjoy these delicious Stuffed Shells and share them on Instagram and Facebook.