Spinach Ricotta Stuffed Shells with Basil Sauce

Indulge in the rich flavors of Spinach Ricotta Stuffed Shells with Basil Sauce, a comforting dish that effortlessly combines creamy ricotta and fresh spinach with a vibrant basil vodka sauce. Perfect for weeknight dinners or special gatherings, this recipe impresses with its gourmet appeal while remaining easy to prepare. Each jumbo shell is generously filled, ensuring every bite is packed with flavor. Serve it alongside a crisp salad or warm garlic bread for a complete meal that your family and friends will rave about.

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: Main Dish Cuisine: Italian Keyword: Use fresh herbs for enhanced flavor. Allow the dish to rest before serving for easier slicing. You can customize the filling by adding vegetables like mushrooms or swapping cheeses. Servings: Serves 4 (5 stuffed shells per serving) Calories: 250kcal Author: Tisha

Ingredients

20 jumbo pasta shells
3 cups fresh baby spinach
15 oz ricotta cheese
1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1 small shallot, finely minced
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1/4 cup vodka
1 can (28 oz) whole peeled tomatoes
3 large whole basil leaves
2 tablespoons additional minced basil
Salt and pepper to taste
1/2 cup half and half cream
1 tablespoon unsalted butter

Instructions

Cook the jumbo pasta shells in salted water until al dente, then drain.
In a skillet, sauté shallots and garlic in olive oil; add tomato paste and vodka, cooking briefly.
Add crushed tomatoes and basil leaves; simmer for 15 minutes before stirring in cream and butter.
Sauté spinach and garlic until wilted; mix with ricotta, mozzarella, Parmesan, salt, and pepper.
Preheat oven to 375°F (190°C), layer sauce in baking dish, stuff shells with filling, place in dish and top with more sauce.
Cover with foil and bake for 25 minutes; uncover and bake for an additional 10–15 minutes until golden.

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