Pasta
By SarahOn  | Updated:
Stuffed with a creamy spinach ricotta filling and baked in a flavorful basil vodka sauce, these spinach ricotta stuffed shells are easy to prepare and will impress everyone you serve them to!
Yes, pasta, cheese, AND alcohol in your bowl ‘o carbs today! Is there any box these stuffed shells don’t tick?
We even snuck some healthy green stuff in there so there’s no way you can say no now.
Stuffed shells are ALWAYS a dinner hit, no matter the occasion let’s be honest.
Whether you’re doing date night for two or a big family dinner, they just always fit the bill. And I always end up eating one too many.
Can ya blame me? A big panful of these shells is just BEGGING to be dove into.
They’re herby, they’re cheesy, they’re covered in flavorful red sauce, and they’re obviously pasta.
Seriously so dang good.
These Spinach Ricotta Stuffed Shells feature…
- Big tender jumbo shells filled with creamy ricotta + spinach
- Herby, creamy basil vodka red sauce
- Lots of fresh basil + fresh Parm cheese
Making the Spinach Ricotta Stuffed Shells
(scroll to the bottom of the post for the full recipe!)
Making the Vodka Sauce
What is vodka sauce? It’s an Italian-American red sauce typically made from whole peeled tomatoes, fresh herbs, vodka, and heavy cream.
Think of it as a next-level pasta sauce – the vodka gives this creamy sauce a smooth, slightly-spicy crisp flavor.
The base to the sauce is made by sweating shallot, garlic, and red pepper flakes in olive oil until fragrant.
Then we’re adding vodka, tomato paste, fresh basil leaves, and a can of whole peeled tomatoes straight into the pot.
Allow the sauce to simmer 20-30 minutes until slightly reduced then whiz it up in the blender and fold in half and half cream to add a final touch of rich flavor.
Making the Ricotta Filling
The base to the filling is mostly ricotta cheese. I recommend going for a part-skim or low fat ricotta (full fat will also work, just more calories!)
Garlicky sauteed spinach, fresh grated Parmesan, and mozzarella cheese get folded into the ricotta and that’s your filling!
Make-Ahead Options
- Make the sauce + ricotta filling days in advance (sauce will keep well around 6 days – the ricotta will keep around 4 days)
- Cook the shells in advance (they will keep well around 4 days)
- Fill and assemble shells in casserole dish in advance (wrap well and store in fridge up to 4 days before baking)
Seriously, there’s just no passing up a huge bowl of these shells – they are TO DIE FOR!
The creamy, cheesy ricotta filling paired with the rich, herby vodka sauce just hits all the right flavor notes so it’s basically impossible to not be obsessed with this dinner.
Think fancy Italian food but BETTER and cheaper!
More easy pasta dinners you’ll want to make next!
- Baked Spinach White Alfredo Sausage Ziti
- One-Pot Hungarian Beef Goulash
- Pesto Cream Cheese Stuffed Shells Bolognese
Print Pin
5 from 1 vote
Spinach Ricotta Stuffed Shells with Basil Vodka Sauce
Stuffed with a creamy spinach ricotta filling and baked in a flavorful basil vodka sauce, these spinach ricotta stuffed shells are easy to prepare and will impress everyone you serve them to!
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Prep Time 30 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour 20 minutes minutes
Servings 4 servings
Calories 432kcal
Ingredients
Basil Vodka Sauce
- 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, plus 2 tablespoons additional minced basil
- Salt and pepper to taste
- 1/2 cup half and half cream
Spinach Ricotta Stuffed Shells
- 1 tablespoon unsalted butter
- 3 cups fresh baby spinach
- 2 cloves garlic, minced
- 15 oz ricotta cheese (low-fat or full fat works)
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 20 jumbo pasta shells, cooked according to package instructions until al dente
- Additional minced basil and grated Parmesan cheese
Instructions
Basil Vodka Sauce
In a medium pot or Dutch oven, heat olive oil over medium-high heat until shimmery. Add shallot and saute 2-3 minutes until golden-brown. Add garlic and red pepper flakes and saute 1 additional minute until just fragrant.
Add tomato paste, vodka, whole tomatoes, and basil leaves to pot. Season sauce with salt and pepper to taste and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and let simmer 20-30 minutes until slightly reduced.
Discard basil leaves, transfer sauce to a blender and blend on high speed until sauce is smooth. Pour sauce back into pot and stir in half and half and additional minced basil. Pour sauce into the bottom of a 9×13 baking dish and set aside.
Spinach Ricotta Stuffed Shells
In a medium skillet over medium-high heat, melt butter. Add spinach and saute 3-4 minutes until wilted. Add garlic and saute 1 additional minute until fragrant. Transfer spinach mixture to a large bowl and fold in cheeses. Season cheese mixture with salt and pepper to taste.
Fill cooked jumbo shells with cheese mixture and place on top of basil vodka sauce in casserole dish. Bake stuffed shells at 375F 20-25 minutes until sauce is bubbly and cheese is lightly browned.
Top stuffed shells with additional fresh basil and Parmesan if desired and serve hot. Enjoy!
For a step-by-step guide to making this recipe, check out the video!
Nutrition
Serving: 4stuffed shells | Calories: 432kcal | Carbohydrates: 53.1g | Protein: 17.9g | Fat: 13.4g | Saturated Fat: 6.6g | Cholesterol: 34mg | Sodium: 399mg | Potassium: 455mg | Fiber: 3.6g | Sugar: 5.9g | Calcium: 261mg | Iron: 3mg
Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven
