Go Back
+ servings

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!
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 5 servings
Calories 432kcal


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


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 9x13 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!


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