Few dishes combine comfort, elegance, and bold flavors as beautifully as Spinach Ricotta Stuffed Shells with Basil Vodka Sauce. This Italian-inspired meal brings together tender pasta shells, a rich and creamy ricotta filling, and a luscious, slightly spicy vodka sauce, creating an unforgettable dish that’s perfect for both casual weeknight dinners and special occasions.
If you’re looking for a restaurant-quality meal that’s surprisingly easy to make, these stuffed shells are the answer. Whether you’re feeding a crowd or preparing a romantic dinner for two, this dish is guaranteed to impress. Let’s dive into what makes it so special.
Why You’ll Fall in Love with This Recipe
1. A Perfect Balance of Flavors and Textures
This dish delivers everything you want in a comforting pasta meal: tender shells, creamy ricotta, earthy spinach, and a velvety vodka sauce that coats every bite. The richness of the cheese pairs beautifully with the slight acidity of the tomatoes, while fresh basil and red pepper flakes add depth and complexity.
2. The Magic of Vodka Sauce
For those unfamiliar with vodka sauce, it’s a creamy, tomato-based Italian-American sauce that elevates traditional red sauce to a whole new level. The vodka enhances the flavors of the tomatoes, cutting through the acidity while creating a smooth, rich finish. The result is a luxurious sauce that clings beautifully to pasta, making every bite irresistible.
3. An Impressive but Easy-to-Make Dish
Stuffed shells look gourmet and elegant, but they’re actually simple to prepare. With just a few steps—boiling pasta, mixing the ricotta filling, and simmering the sauce—you’ll have a stunning dish that tastes like it came straight from a top-tier Italian restaurant.
4. A Versatile Recipe for Any Occasion
This dish is great for weeknight dinners, family gatherings, meal prep, and even date nights. You can prepare everything ahead of time, store it in the fridge, and pop it in the oven when you’re ready to serve. It’s also a fantastic freezer-friendly meal, making it a go-to option for busy schedules.
What Makes This Dish Stand Out?
The Creamy Spinach Ricotta Filling
At the heart of this dish is a rich, cheesy filling made from ricotta, mozzarella, Parmesan, and sautéed spinach. The ricotta provides a smooth, creamy base, while the mozzarella melts beautifully, and the Parmesan adds a touch of sharpness. The spinach balances out the richness with its fresh, slightly earthy flavor.
The Secret to a Luxurious Vodka Sauce
Vodka sauce may sound fancy, but it’s incredibly simple to make. The secret to its rich, velvety texture is the combination of:
- Vodka – Enhances the depth of flavor and smooths out the acidity of the tomatoes.
- Tomato Paste & Whole Peeled Tomatoes – Create a robust base with a perfect balance of sweetness and tanginess.
- Garlic & Shallots – Add aromatic depth to the sauce.
- Red Pepper Flakes – Provide a subtle heat that enhances all the other flavors.
- Half-and-Half or Heavy Cream – Brings in a creamy richness that ties everything together.
A Dish That Gets Better with Time
Like many classic Italian dishes, these stuffed shells taste even better the next day. The flavors continue to develop, making leftovers absolutely delicious.
Ingredients
For the 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
For the 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)
- 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 for garnish
Directions
Rich & Creamy Basil Vodka Sauce:
- Heat olive oil in a medium pot or Dutch oven over medium-high heat until shimmering.
- Add minced shallot and sauté for 2-3 minutes until golden-brown. Add garlic and red pepper flakes, sautéing for another minute until fragrant.
- Stir in tomato paste, vodka, whole peeled tomatoes, and basil leaves. Season with salt and pepper. Bring the sauce to a simmer over medium-high heat, then reduce to medium-low. Cover and simmer for 20-30 minutes until slightly reduced.
- Remove basil leaves, then transfer the sauce to a blender. Blend on high speed until smooth.
- Return the sauce to the pot and stir in half-and-half cream and additional minced basil.
- Pour the sauce into the bottom of a 9×13 baking dish and set aside.
Decadent Spinach Ricotta Filling & Stuffed Shells:
- Melt butter in a medium skillet over medium-high heat. Add spinach and sauté for 3-4 minutes until wilted. Add garlic and cook for another minute until fragrant.
- Transfer the spinach mixture to a large bowl. Fold in ricotta, mozzarella, and Parmesan cheese. Season with salt and pepper to taste.
- Fill cooked jumbo pasta shells with the cheese mixture and arrange them over the basil vodka sauce in the casserole dish.
- Bake at 375°F for 20-25 minutes until the sauce is bubbly and the cheese is lightly browned.
- Garnish with additional fresh basil and Parmesan cheese before serving.
Nutritional Breakdown (Per 4 Stuffed Shells)
- Calories: 432 kcal
- 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
Pairing and Serving Suggestions
Best Side Dishes to Serve with Stuffed Shells
These stuffed shells are filling and satisfying on their own, but they also pair wonderfully with a few well-chosen sides. Here are some ideas:
- Garlic Bread – The perfect way to soak up every drop of that incredible vodka sauce.
- Simple Green Salad – A crisp salad with a light vinaigrette balances out the richness of the dish.
- Roasted Vegetables – Try roasted asparagus, zucchini, or Brussels sprouts for added nutrition and flavor.
- Antipasto Platter – Serve with olives, cured meats, and marinated vegetables for an authentic Italian experience.
What Drinks Pair Well with This Dish?
- Wine Pairing – A light-bodied red wine, such as Chianti, Pinot Noir, or Sangiovese, complements the richness of the sauce without overwhelming it. If you prefer white wine, a Chardonnay or Sauvignon Blanc works well.
- Cocktails – A classic Negroni or Aperol Spritz pairs beautifully with the bright tomato flavors.
- Non-Alcoholic Options – A sparkling water with lemon or an Italian soda can be a refreshing complement.
Frequently Asked Questions

1. Can I Make This Recipe Ahead of Time?
Absolutely! There are several ways to prepare this dish in advance:
- Make the Sauce in Advance – Store it in the fridge for up to 6 days or freeze it for up to 3 months.
- Prepare the Ricotta Filling – You can mix the filling up to 4 days ahead and keep it refrigerated.
- Cook the Pasta Shells in Advance – Boiled shells can be stored in an airtight container in the fridge for up to 4 days.
- Assemble and Refrigerate – Stuff the shells, place them in the sauce, cover, and refrigerate for up to 2 days before baking.
2. What Can I Use Instead of Vodka in the Sauce?
If you prefer not to use vodka, you can substitute it with:
- Chicken or Vegetable Broth – Adds depth of flavor without alcohol.
- White Wine – A good alternative that still enhances the sauce’s complexity.
- Water with a Splash of Lemon Juice – Maintains the acidity balance of the sauce.
3. Can I Use a Different Type of Cheese?
Yes! While ricotta is traditional, you can also try:
- Cottage Cheese – A lighter alternative with a slightly different texture.
- Mascarpone – Adds even more creaminess.
- Goat Cheese – Provides a tangy twist to the filling.
4. How Can I Make This Recipe Vegetarian-Friendly?
This dish is already vegetarian, but you can enhance it further by adding:
- Mushrooms – Sautéed mushrooms add an extra savory, umami flavor.
- Zucchini or Bell Peppers – Mix them into the ricotta filling for added texture and nutrition.
5. Can I Freeze These Stuffed Shells?
Yes! This dish is perfect for freezing:
- Unbaked: Assemble the stuffed shells in the baking dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to eat, bake from frozen at 375°F for 45-50 minutes.
- Baked: Store leftovers in an airtight container and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.
Conclusion: The Ultimate Italian Comfort Food
Spinach Ricotta Stuffed Shells with Basil Vodka Sauce is the perfect combination of indulgence and sophistication, offering bold flavors, creamy textures, and a touch of elegance. This dish is incredibly versatile—whether you’re making it for a cozy night in, meal prepping for the week, or serving guests at a dinner party, it never fails to impress.
With its rich tomato vodka sauce, creamy ricotta filling, and tender pasta shells, every bite is a delightful balance of comfort and luxury. Plus, the option to make it ahead and freeze it makes it one of the best go-to pasta dishes for busy schedules.
So next time you’re craving a hearty, delicious Italian meal, skip the restaurant and bring the flavors of Italy right into your kitchen with these incredible stuffed shells. Buon Appetito!
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Spinach Ricotta Stuffed Shells with Basil Vodka Sauce: A Decadent Italian Classic
- Total Time: 55 minutes
- Yield: 4-6 servings
Description
Indulge in the rich and comforting flavors of Spinach Ricotta Stuffed Shells with Basil Vodka Sauce! This Italian-inspired dish features tender pasta shells filled with a creamy ricotta and spinach mixture, all baked in a luscious, slightly spicy vodka sauce. Perfect for both casual weeknight dinners and special occasions, this restaurant-quality meal is surprisingly easy to make and guaranteed to impress!
Ingredients
For the Basil Vodka Sauce:
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- ¼ cup vodka
- 1 can (28 oz) whole peeled tomatoes, crushed
- 3 large whole basil leaves
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ cup half-and-half or heavy cream
- 2 tablespoons fresh basil, minced
For the Spinach Ricotta Filling:
- 1 tablespoon unsalted butter
- 3 cups fresh baby spinach, chopped
- 2 cloves garlic, minced
- 15 oz ricotta cheese (full-fat or low-fat)
- ¼ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Pasta & Assembly:
- 20 jumbo pasta shells, cooked according to package instructions
- ½ cup shredded mozzarella cheese (for topping)
- Extra Parmesan and minced basil (for garnish)
Instructions
Step 1: Make the Basil Vodka Sauce
- Heat olive oil in a medium pot or Dutch oven over medium heat.
- Add shallot and sauté for 2-3 minutes until golden. Stir in garlic and red pepper flakes, cooking for another minute until fragrant.
- Add tomato paste and cook for 1 minute, stirring constantly.
- Pour in vodka, stirring to deglaze the pan. Let it simmer for 1-2 minutes until slightly reduced.
- Stir in crushed tomatoes, whole basil leaves, salt, and black pepper.
- Bring the sauce to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
- Remove the basil leaves and blend the sauce until smooth (optional).
- Return the sauce to the pot and stir in half-and-half (or heavy cream) and minced fresh basil.
- Pour the sauce into the bottom of a 9×13-inch baking dish and set aside.
Step 2: Prepare the Spinach Ricotta Filling
- In a skillet over medium heat, melt butter and sauté spinach until wilted (3-4 minutes). Stir in garlic and cook for another minute.
- Transfer the spinach mixture to a bowl. Add ricotta, mozzarella, Parmesan, salt, and black pepper. Stir until well combined.
Step 3: Stuff the Shells & Assemble
- Preheat oven to 375°F (190°C).
- Fill each cooked pasta shell with 2-3 tablespoons of the spinach ricotta mixture.
- Arrange the stuffed shells over the vodka sauce in the baking dish.
- Sprinkle the tops with shredded mozzarella cheese.
Step 4: Bake & Serve
- Cover the dish loosely with foil and bake for 20 minutes.
- Remove the foil and bake for another 5-7 minutes until the cheese is golden and bubbly.
- Garnish with extra Parmesan and fresh basil before serving.
- Serve hot and enjoy with garlic bread or a crisp green salad!
Notes
- Make It Ahead: Assemble the dish up to 24 hours ahead and refrigerate. Bake when ready.
- Freezing Instructions: Assemble and freeze unbaked for up to 3 months. Bake from frozen at 375°F for 45-50 minutes.
- No Vodka? Substitute with chicken broth, vegetable broth, or white wine.
- Extra Protein Option: Add crumbled cooked sausage or shredded chicken to the ricotta mixture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian