Baked Spinach, Ricotta and Herb Pasta Shells are everything you want in a comforting meal: creamy, cheesy, and full of rich tomato flavour. This dish combines tender pasta shells with a luscious ricotta and spinach filling, all baked in a homemade tomato sauce until golden and bubbling. It’s a great choice for cosy dinners, family gatherings, or meal prep.
While the recipe involves a few steps, each one is simple and rewarding. The homemade tomato sauce adds depth, the ricotta filling is light yet indulgent, and the baked finish brings everything together. If you love stuffed pasta dishes, this one deserves a spot in your kitchen. Serve it straight from the oven with a crisp salad and some garlic bread for the ultimate Italian-inspired feast.
Table of Contents
- Ingredient Breakdown
- The Homemade Tomato Sauce
- How to Make the Creamiest Ricotta Filling
- Cooking the Pasta Shells
- Assembling and Baking
- Serving Suggestions
- More Pasta Recipes
Ingredient Breakdown
- Conchiglioni (large pasta shells): The perfect shape to hold the filling.
- Fresh spinach: Gives a mild, earthy flavour while adding a boost of nutrients.
- Ricotta: Creamy and light, it creates a smooth filling.
- Parmigiano Reggiano: Adds umami depth while bringing a nutty richness.
- Lemon zest: Lifts the filling with a subtle citrus note.
- Egg: Helps bind the mixture together.
- Garlic: Enhances the savoury elements. A must for any tomato sauce, bringing warmth and aroma.
- Flat-leaf parsley & basil: Fresh herbs that brighten the filling.
- Fine sea salt & black pepper: Essential for seasoning.
- Ground nutmeg: A classic addition that complements ricotta and spinach.
- Extra-virgin olive oil: A rich base that enhances the flavour of the sauce.
- Onion: Adds sweetness and depth when sautéed.
- Tinned tomatoes: The foundation of the sauce, providing a rich, tangy taste.
- Water: Helps balance the consistency.
- Sugar (optional): A touch of sweetness rounds out the acidity.
- Basil sprigs: Infuse the sauce with a fresh, herby fragrance.
The Homemade Tomato Sauce
The homemade tomato sauce in this Baked Spinach, Ricotta and Herb Pasta Shells recipe is simple yet full of flavour. While it might be tempting to use a jarred sauce, making your own elevates the dish. The key is using good-quality tinned tomatoes and allowing the flavours to develop slowly.
Start by sautéing finely chopped onion in extra-virgin olive oil until soft and translucent. This step builds a natural sweetness that balances the acidity of the tomatoes. Garlic is added next, cooked briefly to release its aroma without burning. Then, the tinned tomatoes, water, and a touch of sugar (if needed) go in. A few sprigs of basil infuse the sauce with an unmistakable Italian fragrance.
Simmering the sauce for at least 30 minutes allows the ingredients to meld beautifully. Once done, remove the basil stems and adjust the seasoning. The result is a velvety, well-balanced tomato sauce that perfectly coats the pasta shells.
How to Make the Creamiest Ricotta Filling
The filling is the heart of these Baked Spinach, Ricotta and Herb Pasta Shells, and getting it right makes all the difference. The combination of ricotta, spinach, parmesan, and fresh herbs creates a creamy, well-seasoned mixture that contrasts beautifully with the tomato sauce.
Fresh spinach is ideal for this dish, but it needs to be prepared properly. After blanching it in salted boiling water, make sure to drain and then squeeze out as much liquid as possible. Excess moisture can water down the filling, making it too loose. Roughly chopping the spinach before mixing ensures an even texture in every bite.
Ricotta should be smooth and creamy, without excess liquid. Adding an egg helps bind the mixture, while grated parmigiano reggiano brings depth. Lemon zest adds a subtle brightness, enhancing the richness of the cheese. Meanwhile Garlic, parsley, and basil round out the flavour, making each bite of the filling vibrant and well-balanced.
Cooking the Pasta Shells
Cooking pasta properly is key to achieving the best texture in Baked Spinach, Ricotta and Herb Pasta Shells. Since the shells will continue cooking in the oven, they should be slightly undercooked before baking. This prevents them from becoming too soft and falling apart.
Start by boiling the pasta in a large pot of generously salted water. The water should taste as salty as the sea to ensure the pasta is well-seasoned. Stir occasionally to prevent the shells from sticking together. Cooking them for around eight minutes should leave them firm to the bite (very al dente).
After draining, rinse the shells under cold water to stop the cooking process. This also prevents them from sticking while you prepare the filling. Stuffing cooled pasta shells is much easier and keeps the filling intact as you arrange them in the dish.
Assembling and Baking
Now for the best part: assembling the Baked Spinach, Ricotta and Herb Pasta Shells and watching them transform in the oven. Start by spreading a layer of the homemade tomato sauce in a baking dish. This prevents the pasta from drying out while baking.
Each shell is then carefully filled with a spoonful of the ricotta mixture and nestled into the sauce. Arranging them in a single layer ensures even cooking. A final sprinkle of parmigiano reggiano over the top adds a golden crust.
Baking at 190℃ (170℃ fan) for 20-25 minutes allows the shells to absorb the sauce and the cheese to melt beautifully. Once golden and bubbling, the dish is ready to serve. Letting it rest for a few minutes before serving helps the flavours settle and makes it easier to plate.
Serving Suggestions
This dish is hearty on its own, but pairing it with simple sides can complete the meal. A crisp green salad dressed with balsamic vinaigrette adds a fresh contrast to the rich pasta. Garlic bread or homemade focaccia is perfect for scooping up extra sauce.
If you’d like a lighter side, roasted vegetables like courgettes, aubergines, or peppers complement the baked pasta beautifully. Their natural sweetness enhances the dish’s savoury elements.
To elevate the meal, serve with a glass of light red wine like Chianti or a dry white wine such as Pinot Grigio. Both pair well with the tomato sauce and ricotta filling, balancing the richness with acidity.
More Pasta Recipes
We all love pasta, there’s no denying it. So if you’re looking for more recipes just like this Baked Spinach, Ricotta and Herb Pasta Shells then here you go:
- Creamy Red Pepper Pasta: It’s amazing how a little onion, garlic, tomato purée, peppers and cream can come together in mere minutes to make a delicious, deeply-flavoured sauce.
- Creamy Tomato and Harissa Pasta: This tasty pasta number is the perfect balance of flavours. It’s creamy and bright, with just a hint of spice from the harissa.
- Tomato & Red Pepper Gnocchi: A dish that brings together pillowy gnocchi and a hearty, flavour-packed sauce made from fresh, vibrant ingredients. This quick and easy vegan recipe is perfect for a weeknight dinner. It takes just 30 minutes to prepare!
- Cheesy Gnocchi Bake: This recipe combines soft, pillowy gnocchi with a rich tomato sauce and a generous layer of melted cheese, creating a meal that’s both hearty and indulgent.
- Burnt Aubergine Rigatoni: Charring aubergines over an open flame or under a hot grill intensifies their taste, creating a velvety, umami-rich sauce that clings beautifully to rigatoni.
See how I make all these recipes and more over on my Instagram!
Baked Spinach, Ricotta and Herb Pasta Shells
Conchiglioni (large pasta shells) filled with a delicious, herby spinach and ricotta mixture and baked in a simple homemade tomato sauce. Serve bubbling from the oven for true comfort food!
This recipe calls for homemade sauce but in a pinch you could use your favourite store-bought sauce. I’d recommend going with the homemade version though. It’s more effort, yes, but I promise you it’s worth it!
- Prep Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
- Category: Pasta, Vegetarian
Ingredients
For the sauce:
- extra-virgin olive oil
- 1 large onion, very finely chopped
- 3 large garlic cloves, minced
- 3 x 400g tins good-quality whole or crushed tomatoes
- 400 ml water
- 2 tsps sugar, optional
- 3 whole basil sprigs
For the filling:
- 520 g fresh spinach
- 250 g ricotta
- 75 g parmigiano reggiano, grated
- 1 small lemon, zest only
- 1 large egg
- 1 large garlic clove, grated
- 20 g fresh flat-leaf parsley, finely chopped
- 20 g fresh basil, finely chopped
- 1 tsp fine sea salt
- 1 tsp freshly-ground black pepper
- ½ tsp ground nutmeg
For the pasta:
- 300 g dried conchiglioni (large pasta shells)
- 1 large handful of grated parmigiano reggiano, to serve
Instructions
Step 1: the sauce
- You can skip this step if you’re using shop-bought sauce; I recommend making your own though! Heat a splash of extra-virgin olive oil in a large saucepan over medium heat. Add the onion and season with a good pinch of sea salt and freshly-ground black pepper. Cook, stirring occasionally, until softened, around 5 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute, then add the tinned tomatoes, water, sugar (if using) and basil. Season with sea salt and freshly-ground black pepper and stir to combine.
- Turn the heat up to medium-high and bring the sauce to a simmer then lower the heat to low, cover and cook for 30 minutes, stirring occasionally.
Step 2: the filling
- While the sauce is simmering, bring a large pot of water to the boil and season generously with salt. Add the spinach and cook until it’s just wilted, around 2 minutes. Drain well and allow the spinach to cool. Squeeze out the liquid and roughly chop the spinach.
- Combine the chopped spinach with the remaining filling ingredients in a large bowl. Set aside.
- By now, the sauce should be done. Use a fork to fish out the basil stems from the sauce. Taste and adjust seasoning, to your liking, then set aside.
Step 3: pasta and assembly
- Heat your oven to 190℃ / fan 170℃. Bring a large pot of generously salted water to the boil.
- Add the pasta and cook for 8 minutes, stirring occasionally so it doesn’t stick. You want the pasta to be very al dente as it will cook further in the oven. Drain the pasta. Run it under cold water to stop the cooking process then drain again.
- Transfer the sauce to a 3 litre casserole dish or medium roasting tin (approx. 33 cm x 23 cm) and spread in an even layer.
- Use a teaspoon or tablespoon to pack each shell with the herby spinach and ricotta mixture and arrange the stuffed shells in a single layer. Bake for 20 to 25 mins, or until golden and bubbling. Top with grated parmigiano reggiano, serve and enjoy!
2 responses
LOVED this recipe! me and my family just ate it up! Instead of boiling the shells first, I left the shells uncooked, stuffed them with the filling, covered them in the sauce, and baked for an hour 🙂
I’m so glad you enjoyed it!