Authentic Italian spinach and ricotta stuffed shells baked in tomato sauce- The perfect pasta bake for both weeknights and special occasions.
Spinach ricotta stuffed shells, comforting, creamy, and perfect for your Easter table!
This easy Italian pasta bake is the perfect dish for Easter Sunday, simple to make, full of flavor, and made for sharing around the table with everyone.
Stuffed shells filled with creamy ricotta and sautéed spinach, and baked in a rich tomato sauce, are the kind of crowd-pleasing pasta dish everyone goes back for seconds!
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This post is sponsored by Very.co.uk – All opinions are my own.
And the best part? You can make easily bake them in the Ninja CRISPi 4-in-1 portable glass air fryer, no need to turn on the oven or juggle multiple pots.
Just assemble, pop them in, and let the air fryer do the work for you.
The pasta shells come out perfectly tender, with a bubbly, golden top and a rich, flavorful filling.
It’s one of my favorite ways to keep Easter lunch stress-free, so you can enjoy more time at the table with your family, and less time cooking.
To turn this into a full Easter menu, I like to add a couple of extra dishes that are easy to make or can be prepared ahead:
I love to bring everything to the table and serve it family-style, just like we do in Italy, using a beautiful dinner set from Very.co.uk.
It makes even the simplest dishes feel a little more special, without any extra effort. I just place everything in the middle of the table, and everyone helps themselves.
It creates that warm, relaxed feeling I grew up with in Italy, simple food, shared together, and lots of time around the table.
Ingredients you’ll need
Here’s what you’ll need to make these classic Italian spinach ricotta stuffed shells:
- Spinach: You can use fresh or frozen. If using fresh, there’s no need to boil it, just sauté it in a pan until wilted, then drain well.
- Onion (optional): I like to sauté it in a little olive oil until soft and add it to the ricotta filling for extra flavor.
- Ricotta: Use a good-quality ricotta, or make homemade ricotta cheese if you have time, it makes the filling extra creamy.
- Tomato sauce: I use my homemade tomato sauce recipe, but a good store-bought one works perfectly for a quick version.
- Pasta shells: Pre-boiling makes them easier to fill, but if you’re short on time, you can skip it, just make sure your sauce is a bit more watery so they cook properly.
- Parmesan cheese: Go for freshly grated for the best flavor, it really makes a difference!
How to make stuffed pasta shells
These spinach and ricotta stuffed pasta shells come together easily with minimum efforts!
Follow these easy 4 steps, and in no time you’ll be sitting down to enjoy a delicious homemade Italian meal.
Keep scrolling to the end of the post for the full printable recipe!
STEP 1. Boil the pasta shells in lightly salted water until just al dente, then drain and set aside.
STEP 2. In a bowl, mix ricotta, sautéed spinach, Parmesan, and seasoning until smooth and well combined.
STEP 3. Fill each pasta shell with the ricotta and spinach mixture using a spoon or piping bag.
STEP 4. Spread tomato sauce in a baking dish, arrange the stuffed shells on top, add more sauce and a drizzle of olive oil, then cook in the air fryer at 180°C for 15 minutes until bubbly and lightly golden.
Storage Tips
Leftover stuffed shells can be stored in an airtight container in the fridge for up to 3 days.
To reheat, cover and warm them gently in the oven or microwave until heated through.
If they look a little dry, add a spoonful of tomato sauce or a splash of water to keep them soft and creamy.
You can also freeze them either baked or unbaked for up to 2 months.
- Unbaked: Assemble the dish, cover well, and freeze. Bake straight from frozen, adding a few extra minutes to the cooking time.
- Baked: Let the shells cool completely, then freeze in portions. Defrost overnight in the fridge and reheat until warm and bubbly.
They’re perfect to keep on hand for an easy, cozy meal anytime!
DID YOU TRY THIS RECIPE?
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Recipe
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Authentic Italian spinach and ricotta stuffed shells baked in tomato sauce- The perfect pasta bake for both weeknights and special occasions.
Serving: 5
Calories: 502kcal
- 350 g jumbo pasta shells
- 400 g tomato sauce, homemade or store-bought
- extra-virgin olive oil, for drizzling
For the filling:
- 600 g frozen spinach, boiled and drained
- 400 g ricotta cheese, drained
- 1 tablespoon extra-virgin olive oil
- salt & pepper, to taste
- a pinch of ground nutmeg
- handful of basil leaves, chopped
- 4 tablespoons Parmesan cheese, freshly grated
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Bring a large pot of lightly salted water to a boil, add the pasta shells, and cook until just al dente (about 5 minutes). Drain and gently pat dry with kitchen paper.
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Meanwhile, prepare the filling. In a mixing bowl, combine the cooked spinach with the ricotta cheese, 2 tablespoons of Parmesan cheese, 1 tablespoon of olive oil and basil. Season to taste with salt, pepper and nutmeg, and mix until smooth and well combined. Transfer the filling to a piping bag (or use a spoon) and refrigerate until ready to use.
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Lightly grease a large ovenproof baking dish (or the air-fryer glass dish) with olive oil, then spread a layer of tomato sauce over the base. Fill each pasta shell generously with the ricotta and spinach mixture and arrange them in the dish. Spoon any remaining sauce over the top and drizzle with a little olive oil.
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To bake in the oven: Cover with foil and bake at 180°C (350°F) for 20 minutes. Remove the foil, sprinkle with 2 tablespoons of Parmesan cheese, and bake for a further 5–10 minutes, until the cheese is melted and lightly golden.
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To cook in the Ninja Crispi: Attach the glass dish to the air fryer, and cook at 180°C for 12–15 minutes. Sprinkle the stuffed shells with Parmesan cheese, and cook for another 3–5 minutes until bubbly and golden on top.
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Once ready, allow the spinach ricotta stuffed shells to cool slightly and serve them immediately.
Calories: 502kcal | Carbohydrates: 66g | Protein: 25g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 44mg | Sodium: 604mg | Potassium: 929mg | Fiber: 7g | Sugar: 7g | Vitamin A: 14805IU | Vitamin C: 14mg | Calcium: 399mg | Iron: 4mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
