Spinach and Ricotta Stuffed Shells

It’s funny how certain dishes become family staples almost overnight. This Spinach and Ricotta Stuffed Shells recipe did just that in our home. I remember the first time I made it; the aroma filling the kitchen was just incredible, a comforting mix of garlic, herbs, and bubbling cheese. My kids, who can sometimes be picky eaters, devoured it, and my husband declared it a ‘must-repeat’. Since then, it’s become a regular on our dinner rotation, perfect for cozy weeknights and impressive enough for weekend gatherings. There’s something so satisfying about the combination of creamy ricotta, earthy spinach, and the hearty pasta shells, all bathed in a rich tomato sauce. It’s a dish that truly feels like a warm hug on a plate, and I’m excited to share my version with you, hoping it brings as much joy to your table as it has to mine.

Ingredients

• Jumbo Pasta Shells: 1 box (about 24-30 shells) – The perfect vessel for holding our delicious spinach and ricotta filling.
• Frozen Spinach: 10 ounces, thawed and squeezed dry – Provides a healthy dose of greens and a subtle earthy flavor to the filling.
• Ricotta Cheese: 15 ounces, whole milk preferred – Forms the creamy and cheesy base of our stuffing, adding richness and moisture.
• Parmesan Cheese: 1 cup, grated, plus extra for topping – Enhances the savory flavor and adds a salty, nutty note to both the filling and the baked dish.
• Mozzarella Cheese: 1 cup, shredded, plus extra for topping – Melts beautifully and creates that irresistible cheesy pull we all love.
• Egg: 1 large – Acts as a binder for the filling, helping it hold its shape and prevents it from becoming too dry.
• Garlic: 3 cloves, minced – Infuses the filling and sauce with a pungent and aromatic flavor that is essential to Italian cuisine.
• Onion: 1 medium, finely chopped – Adds a foundational savory flavor to the sauce, creating depth and complexity.
• Canned Crushed Tomatoes: 28 ounces – Forms the base of our rich and flavorful tomato sauce. Opt for good quality for the best taste.
• Tomato Paste: 2 tablespoons – Intensifies the tomato flavor in the sauce and adds richness and body.
• Dried Oregano: 1 teaspoon – Brings a classic Italian herb flavor to both the filling and the sauce, adding warmth and earthiness.
• Dried Basil: 1 teaspoon – Complements the oregano and enhances the overall Italian herb profile of the dish.
• Red Pepper Flakes: 1/2 teaspoon (optional) – Adds a subtle kick of heat to the sauce, balancing the richness of the cheese and tomato. Adjust to your spice preference.
• Olive Oil: 3 tablespoons – Used for sautéing the onion and garlic and adds richness to the sauce.
• Fresh Parsley: 1/4 cup, chopped – Adds a fresh, herbaceous note and a pop of color when used as a garnish.
• Salt: To taste – Essential for seasoning both the filling and the sauce, bringing out the flavors of all the ingredients.
• Black Pepper: To taste – Adds a subtle spice and depth of flavor to both the filling and the sauce.
• Water: 1/2 cup – Used to adjust the consistency of the tomato sauce if needed.

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray. This will prevent the shells from sticking to the bottom and ensure even baking.
2. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions, but for 1-2 minutes less than the recommended time. You want them to be al dente – slightly firm – as they will continue to cook in the oven. Overcooked shells can become mushy and difficult to stuff. Drain the shells carefully and rinse them with cold water to stop the cooking process and prevent them from sticking together. Set aside to cool slightly.
3. Prepare the Tomato Sauce: While the pasta is cooking, prepare the tomato sauce. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
4. Simmer the Sauce: Add the crushed tomatoes, tomato paste, dried oregano, and dried basil to the saucepan. Stir well to combine all ingredients. Season with salt and black pepper to taste. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes, or longer if you have time. Simmering allows the flavors to meld together and deepen. Stir occasionally and add water if the sauce becomes too thick.
5. Prepare the Spinach Ricotta Filling: While the sauce is simmering, prepare the filling. In a large bowl, combine the thawed and squeezed dry spinach, ricotta cheese, grated Parmesan cheese, shredded mozzarella cheese, and egg. Season generously with salt and black pepper. Mix all ingredients together until well combined. Taste the filling and adjust seasoning as needed. The filling should be flavorful and well-seasoned as it will be the star of the dish.
6. Stuff the Pasta Shells: Once the pasta shells are cool enough to handle, begin stuffing them with the ricotta mixture. Use a small spoon or your fingers to carefully fill each shell with a generous amount of the spinach ricotta filling. Don’t overstuff to the point where the shells might burst, but ensure each shell is nicely filled.
7. Assemble the Stuffed Shells in the Baking Dish: Pour about half of the tomato sauce into the prepared baking dish, spreading it evenly over the bottom. This layer of sauce will keep the shells moist and prevent them from sticking. Arrange the stuffed shells in a single layer over the sauce in the baking dish. Place them snugly together.
8. Top with Sauce and Cheese: Pour the remaining tomato sauce evenly over the stuffed shells, ensuring they are mostly covered. Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese generously over the top of the sauce and shells. The cheese will melt and create a golden, bubbly crust.
9. Bake the Stuffed Shells: Cover the baking dish tightly with aluminum foil. This will help to steam the shells and ensure they cook through evenly and stay moist. Bake in the preheated oven for 25 minutes.
10. Uncover and Bake Further: Remove the aluminum foil and continue to bake for another 15-20 minutes, or until the cheese is melted, golden brown, and bubbly, and the sauce is heated through. The shells should be tender and the filling cooked through.
11. Rest and Serve: Let the stuffed shells rest for 5-10 minutes before serving. This allows the cheese to set slightly and the flavors to meld further. Garnish with fresh chopped parsley before serving, if desired. Serve hot and enjoy!

Nutrition Facts

(Per serving, based on approximately 6 servings – Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Calories: Approximately 450-550 kcal per serving – Provides a substantial and satisfying meal.
• Protein: 25-30 grams per serving – A good source of protein from ricotta, Parmesan, and mozzarella cheese, contributing to satiety and muscle building.
• Fat: 20-25 grams per serving – Includes healthy fats from olive oil and cheese, providing energy and flavor.
• Carbohydrates: 45-55 grams per serving – Primarily from pasta and tomato sauce, providing energy for daily activities.
• Fiber: 5-7 grams per serving – Spinach and tomatoes contribute to dietary fiber, aiding digestion and promoting gut health.

Preparation Time

• Prep Time: 30-40 minutes – Includes time for preparing the sauce, making the filling, and stuffing the shells.
• Cook Time: 40-45 minutes – Encompasses boiling the pasta, simmering the sauce, and baking the stuffed shells in the oven.
• Total Time: 1 hour 10 minutes – 1 hour 25 minutes – From start to finish, a manageable timeframe for a flavorful and impressive homemade meal.

How to Serve

Spinach and Ricotta Stuffed Shells are a complete meal on their own, but they can be enhanced and complemented by various side dishes and accompaniments. Here are some serving suggestions:

• Classic Salad: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the stuffed shells. Consider adding mixed greens, tomatoes, cucumbers, and a balsamic or Italian dressing.
• Garlic Bread or Breadsticks: Serve with warm, crusty garlic bread or breadsticks for soaking up the delicious tomato sauce. Homemade or store-bought options both work well.
• Roasted Vegetables: Roasted vegetables like broccoli, asparagus, zucchini, or bell peppers add a healthy and colorful side dish. Roasting brings out their natural sweetness and complements the Italian flavors.
• Caesar Salad: A Caesar salad with crisp romaine lettuce, creamy dressing, croutons, and Parmesan cheese offers a heartier salad option that pairs well with the pasta.
• Caprese Salad: For a lighter and fresher option, serve with a Caprese salad featuring ripe tomatoes, fresh mozzarella, and basil, drizzled with balsamic glaze.
• Meatballs or Italian Sausage: For meat lovers, adding a side of meatballs or Italian sausage in tomato sauce can make the meal even more substantial and satisfying.
• Wine Pairing: A medium-bodied red wine like Chianti, Merlot, or Sangiovese pairs beautifully with the tomato-based sauce and rich cheese filling. A dry rosé or a crisp white wine like Pinot Grigio are also good options.
• Dessert: Follow up with a classic Italian dessert like tiramisu, cannoli, or panna cotta to complete the Italian meal experience.

Additional Tips

1. Don’t Overcook the Pasta: Ensure you cook the pasta shells al dente. They will continue to cook in the oven, and overcooked shells will become mushy and fall apart, making them difficult to stuff and less appealing in texture.
2. Squeeze Spinach Dry: Thoroughly squeeze out all excess moisture from the thawed spinach. Excess water will make the filling soggy and watery, diluting the flavor and affecting the texture. Use your hands or a clean kitchen towel to press out as much liquid as possible.
3. Use Quality Ricotta: Opt for whole milk ricotta cheese for the best flavor and creamy texture. Part-skim ricotta can be used, but it may result in a slightly drier filling. Avoid ricotta that is too watery; drain excess liquid if necessary.
4. Flavor Boost with Herbs and Spices: Don’t be shy with seasoning the filling and sauce. Fresh herbs like basil and parsley, along with dried oregano and basil, enhance the Italian flavor profile. Red pepper flakes add a subtle kick if you enjoy a little heat. Taste and adjust seasoning throughout the cooking process.
5. Make-Ahead Friendly: Spinach and Ricotta Stuffed Shells are excellent for making ahead. You can assemble the shells and sauce in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking directly from the refrigerator.
6. Freezing Instructions: Leftover stuffed shells or a whole prepared dish can be frozen for future meals. Allow the baked shells to cool completely, then cover the baking dish tightly with plastic wrap and then aluminum foil, or portion them into freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating in the oven at 350°F (175°C) until heated through.
7. Customize the Filling: Feel free to customize the filling to your liking. Add other vegetables like sautéed mushrooms or artichoke hearts. You can also incorporate different cheeses like provolone or Pecorino Romano for varied flavor profiles. For a richer flavor, consider browning a little Italian sausage and adding it to the filling (remove casings and crumble sausage while browning).
8. Garlic Lovers Rejoice: If you are a garlic enthusiast, don’t hesitate to add an extra clove or two of minced garlic to both the sauce and the filling for a more intense garlic flavor. You can also roast a head of garlic and incorporate roasted garlic cloves into the filling for a sweeter, mellower garlic note.

Frequently Asked Questions (FAQs)

1. Can I use fresh spinach instead of frozen?
   • Yes, you can definitely use fresh spinach. You’ll need about 1 pound of fresh spinach. Sauté it with a little olive oil and garlic until wilted, then drain well and chop it before adding it to the ricotta mixture. Make sure to remove as much moisture as possible.
2. Can I make this recipe vegetarian?
   • Yes, this recipe is inherently vegetarian as it is made with spinach, ricotta, and other cheeses and vegetables. To keep it strictly vegetarian, ensure you are using Parmesan cheese made with vegetarian rennet, if you are concerned about animal rennet.
3. Can I make this recipe vegan?
   • Making this recipe vegan would require significant substitutions. You would need to replace the ricotta, Parmesan, and mozzarella cheese with vegan cheese alternatives. There are vegan ricotta and mozzarella options available. You would also need to use a flax egg or other vegan egg replacer instead of a chicken egg for binding.
4. What if I can’t find jumbo pasta shells?
   • If you can’t find jumbo shells, you can use manicotti shells as a substitute. Manicotti are larger tubes, so you may need to adjust the filling quantity per shell and the baking time slightly. You could also use large shells, but they will hold less filling.
5. Can I use a different sauce?
   • Yes, you can use different sauces. While tomato sauce is classic, you could use a creamy Alfredo sauce, a pesto sauce, or even a rosé sauce. Keep in mind that changing the sauce will alter the overall flavor profile of the dish.
6. How do I prevent the shells from sticking together after boiling?
   • After draining the cooked pasta shells, rinse them immediately with cold water. This stops the cooking process and removes excess starch that can cause them to stick. You can also toss them lightly with a bit of olive oil while they are cooling to prevent sticking.
7. How long can I store leftover stuffed shells in the refrigerator?
   • Leftover Spinach and Ricotta Stuffed Shells can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave until heated through.
8. Can I add meat to the filling?
   • Yes, you can add cooked meat to the filling. Cooked and crumbled Italian sausage, ground beef, or shredded chicken would be delicious additions. Brown the meat separately and drain off any excess fat before adding it to the ricotta mixture. This will make the dish even heartier and add a meaty element.

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