Salt & Wind Travel

Spinach Stuffed Shells With Ricotta Recipe

You either grow up in a sports family or you don’t. And we’re from big sports families.

And we’ve learned there is such a thing as too much sports spectating, which is when we’re more into the tailgating food than the game and get into comfort food like this twist on ricotta-and-spinach-stuffed shells. Here we upped the ante and threw in some chorizo for a bit more heft and a smoky note.

So, no matter who wins on Sunday, we’re certain that there will be no arguments about this recipe. Unless we run out — then all bets are off.

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Full serving of stuffed ricotta pasta shells
Spinach Stuffed Shells With Ricotta Recipe

Spinach Stuffed Shells With Ricotta Recipe

A recipe for Spinach Stuffed Shells With Ricotta Recipe mad with a spicy chorizo tomato sauce.
5 from 2 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 24 shells
Calories 105 kcal


  • 12 ounces jumbo pasta shells about 25 to 30 shells
  • 1 tablespoon olive oil plus more for the pan
  • 1 medium yellow onion finely chopped
  • 8 ounces fresh chorizo or spicy pork sausage removed from casing and crumbled
  • 1 (28 ounce) can crushed or pureed tomatoes
  • 1 1/2 teaspoons granulated sugar
  • kosher salt
  • Freshly ground black pepper
  • 3 spinach or chard stemmed and leaves finely chopped
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 cup shredded low-moisture mozzarella
  • 1 large egg lightly beaten


  • Cook The Shells: Bring a large pot of heavily salted water to a boil over high heat. Cook the pasta according to package directions. Rinse under cold water and pat dry thoroughly.
  • Make The Chorizo Sauce: Heat oil in a large saucepan over medium heat. Add onion and chorizo and cook until browned, about 5 minutes. Drain off all but 1 tablespoon of the drippings and return the pan (with the chorizo and onions still in it) to the stove.
  • Add tomatoes, season with sugar, salt, and freshly ground black pepper, and simmer until sauce is slightly thickened, at least 10 minutes. Set aside to cool slightly. Meanwhile, coat 2 1/2- to 3-quart baking dish with oil and set aside.
  • Mix The Ricotta Spinach Stuffing: Heat the oven to 375°F and arrange a rack in the middle. Meanwhile, combine remaining ingredients in a large bowl and mix to evenly combine.
  • Spoon half of the sauce in prepared dish. Stuff each pasta shell with a heaping tablespoon of the filling and arrange the stuffed shells in the dish. Spoon remaining sauce over the shells and cover with aluminum foil.
  • Bake The Pasta: Bake until pasta is cooked through and sauce begins to bubble, about 25 to 30 minutes. Let rest 5 to 10 minutes before serving.



Serving: 4 shellsCalories: 105kcalCarbohydrates: 11gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 147mgPotassium: 46mgFiber: 1gSugar: 1gVitamin A: 89IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword ricotta pasta, stuffed jumbo shells
Tried this recipe?Mention @saltandwind or tag #swsociety!

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5 from 2 votes (2 ratings without comment)

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