Spinach and Ricotta Stuffed Shells

There’s something undeniably comforting about a bubbling dish of pasta, especially when it’s brimming with creamy, flavorful filling. Spinach and Ricotta Stuffed Shells have become a staple in our home for this very reason. The first time I made them, I was looking for a satisfying vegetarian meal that wasn’t just another boring pasta dish. The aroma that filled the kitchen as these shells baked was intoxicating, and the first bite was pure bliss. My family, even the most ardent meat-lovers, devoured them. The combination of tender pasta, rich ricotta, earthy spinach, and tangy tomato sauce is simply irresistible. This recipe is not only incredibly delicious but also surprisingly easy to put together, making it perfect for a weeknight dinner or a special weekend gathering. If you’re searching for a vegetarian meal that’s both hearty and flavorful, look no further than these Spinach and Ricotta Stuffed Shells. They are guaranteed to become a family favorite, just like they have in ours.

Ingredients

• Jumbo Pasta Shells: The star of the show, these large shells are perfect for holding a generous amount of filling. Look for good quality shells that will hold their shape during cooking.
• Frozen Spinach: Convenient and packed with nutrients, frozen spinach is a great base for the filling. Be sure to thaw it completely and squeeze out excess water to prevent a watery filling.
• Ricotta Cheese: The creamy heart of the filling. Whole milk ricotta provides the best flavor and texture, but part-skim can be used for a slightly lighter option.
• Parmesan Cheese: Adds a salty, nutty flavor to both the filling and the topping. Freshly grated Parmesan is highly recommended for the best taste.
• Mozzarella Cheese: Provides a melty, gooey topping that complements the ricotta and spinach beautifully. Shredded mozzarella is perfect for even melting.
• Egg: Acts as a binder in the filling, helping to hold everything together and create a cohesive texture.
• Garlic: Essential for flavor! Fresh garlic cloves, minced or pressed, bring a pungent aroma and savory depth to the filling and sauce.
• Onion: Forms the aromatic base of the tomato sauce. Diced onion adds sweetness and complexity to the sauce.
• Canned Crushed Tomatoes: The foundation of a classic Italian tomato sauce. Choose good quality crushed tomatoes for the best flavor.
• Tomato Paste: Concentrated tomato flavor that adds richness and depth to the sauce.
• Dried Oregano: A quintessential Italian herb that brings a warm, slightly peppery flavor to the sauce and filling.
• Dried Basil: Another classic Italian herb, basil adds a sweet and aromatic note to the sauce and filling.
• Red Pepper Flakes (Optional): For a touch of heat, a pinch of red pepper flakes can elevate the sauce.
• Olive Oil: Used for sautéing the onion and garlic and adds richness to the sauce and filling. Extra virgin olive oil is preferred for its flavor and health benefits.
• Salt and Black Pepper: Essential seasonings to enhance the flavors of all the ingredients. Freshly ground black pepper is recommended.
• Fresh Parsley (Optional): For garnish, fresh parsley adds a pop of color and freshness.

Instructions

1. Prepare the Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente, usually about 8-10 minutes. Be careful not to overcook them, as they need to be firm enough to hold their shape when stuffed. Drain the shells carefully and rinse them under cold water to stop the cooking process and prevent sticking. Gently lay them out in a single layer on a baking sheet or clean kitchen towel to dry slightly.
2. Make the Spinach and Ricotta Filling: While the pasta shells are cooking, prepare the filling. In a large skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it. Add the thawed and well-drained spinach to the skillet and cook for 2-3 minutes, until heated through and any remaining moisture has evaporated. Remove from heat and set aside to cool slightly.
3. Combine Filling Ingredients: In a large bowl, combine the ricotta cheese, cooked spinach and garlic mixture, grated Parmesan cheese, and egg. Season generously with salt and black pepper. Mix everything together thoroughly until well combined. Taste the filling and adjust seasoning as needed. You can add a pinch of nutmeg for extra warmth if desired.
4. Prepare the Tomato Sauce: In the same skillet (or a separate large saucepan), heat another tablespoon of olive oil over medium heat. Add diced onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Pour in the crushed tomatoes and tomato paste. Stir well to combine. Add dried oregano and dried basil. Season the sauce with salt and black pepper to taste. Bring the sauce to a simmer, then reduce heat to low and let it simmer for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld and deepen. Simmering the sauce longer will result in a richer and more flavorful sauce.
5. Preheat Oven and Assemble the Stuffed Shells: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similar sized oven-safe dish with olive oil or cooking spray. Spread a thin layer of the prepared tomato sauce evenly over the bottom of the baking dish.
6. Stuff the Pasta Shells: Take a cooked jumbo shell and spoon a generous amount of the spinach and ricotta filling into the shell, using your fingers or a small spoon to gently pack it in. Repeat this process with all the shells until all the filling is used up or you have stuffed as many shells as will fit in your baking dish. Arrange the stuffed shells in the baking dish, nestled snugly together on top of the layer of tomato sauce.
7. Top with Sauce and Cheese: Pour the remaining tomato sauce evenly over the stuffed shells, ensuring they are mostly covered. Sprinkle shredded mozzarella cheese and additional grated Parmesan cheese generously over the top of the sauce.
8. Bake the Stuffed Shells: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and continue to bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown and the sauce is heated through and bubbling around the edges.
9. Rest and Serve: Let the baked stuffed shells rest for 5-10 minutes before serving. This allows them to cool slightly and the sauce to thicken a bit. Garnish with fresh parsley (if using) before serving. Serve hot and enjoy!

Nutrition Facts

(Per serving, approximate values, may vary based on specific ingredients and brands)

• Servings: 6
• Calories: 450-550 kcal
• Protein: 25-30g

Please note: These are estimated nutritional values and should be considered as a general guideline. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients used.

Preparation Time

Prep time: 30-40 minutes (includes preparing filling, sauce, and stuffing shells)
Cook time: 40-45 minutes (pasta cooking, sauce simmering, and baking time)
Total time: Approximately 1 hour 10 minutes – 1 hour 25 minutes

This Spinach and Ricotta Stuffed Shells recipe is wonderfully manageable. While it involves a few steps, each is quite straightforward. The prep time mainly involves getting the filling and sauce ready, which can even be done partially in advance. The actual hands-on time is relatively short, making it achievable even on a moderately busy weeknight. The baking time is mostly hands-off, giving you a chance to relax or prepare a side dish.

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:

• Side Salad:
  • Classic Caesar Salad: The creamy dressing and crisp romaine lettuce provide a refreshing contrast to the richness of the stuffed shells.
  • Italian Salad: A simple salad with mixed greens, tomatoes, cucumbers, olives, and a light vinaigrette dressing.
  • Arugula Salad with Lemon Vinaigrette: The peppery arugula and bright lemon dressing cut through the richness of the dish.
• Bread:
  • Garlic Bread: Classic and always a winner. Perfect for soaking up the delicious tomato sauce.
  • Crusty Italian Bread: A simple loaf of crusty bread is excellent for enjoying with the stuffed shells and sauce.
  • Focaccia: Herb-infused focaccia bread adds another layer of Italian flavor to the meal.
• Vegetables:
  • Roasted Asparagus: Lightly roasted asparagus spears offer a healthy and flavorful side.
  • Steamed Broccoli: Simple steamed broccoli provides a nutritious and mild vegetable accompaniment.
  • Sautéed Green Beans: Green beans sautéed with garlic and olive oil are a quick and tasty side.
• Drinks:
  • Red Wine: A medium-bodied Italian red wine like Chianti or Sangiovese pairs beautifully with the tomato sauce and Italian flavors.
  • White Wine: A crisp white wine like Pinot Grigio or Sauvignon Blanc can also complement the dish.
  • Sparkling Water with Lemon: A refreshing non-alcoholic option to cleanse the palate.
  • Iced Tea: A classic and refreshing beverage that pairs well with Italian food.
• For a special occasion:
  • Serve as part of a larger Italian feast with other pasta dishes, antipasto, and desserts.
  • Garnish generously with fresh herbs like basil or parsley for an elegant presentation.
  • Offer a cheese board with Italian cheeses like Parmesan, Pecorino Romano, and Gorgonzola after the meal.

Additional Tips for Perfect Stuffed Shells

1. Don’t Overcook the Shells: Al dente is key! Overcooked shells will be too soft and may break when you try to stuff them. They should be slightly firm to the bite.
2. Drain Spinach Thoroughly: Excess water in the spinach will make the filling watery and can lead to a soggy dish. Squeeze the thawed spinach really well to remove as much moisture as possible.
3. Season Generously: Don’t be shy with salt and pepper in both the filling and the sauce. Proper seasoning is crucial for bringing out the flavors of all the ingredients. Taste and adjust as you go.
4. Make-Ahead Friendly: You can assemble the stuffed shells ahead of time. Prepare the shells, filling, and sauce, stuff the shells, and arrange them in the baking dish. Cover tightly and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking from cold.
5. Freezing for Later: Stuffed shells freeze beautifully! Assemble and bake them as directed. Let them cool completely, then cover tightly with plastic wrap and foil, or transfer to freezer-safe containers. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through and bubbly, about 30-40 minutes. You can also bake from frozen, but it will take longer.
6. Cheese Variations: Feel free to experiment with different cheeses. Fontina, provolone, or even a blend of Italian cheeses can be used in place of or in addition to mozzarella. For a richer flavor, try using a mix of ricotta and mascarpone cheese in the filling.
7. Spice it Up: If you like a bit more heat, add a pinch of red pepper flakes to the filling as well as the sauce. You can also use a spicy marinara sauce.
8. Add More Vegetables: Customize your stuffed shells by adding other vegetables to the filling. Sautéed mushrooms, chopped bell peppers, or zucchini can be incorporated for extra flavor and nutrition. Just ensure any added vegetables are cooked and drained of excess moisture before adding to the filling.

FAQ About Spinach and Ricotta Stuffed Shells

Q1: Can I use fresh spinach instead of frozen?
A: Yes, you can definitely use fresh spinach. You’ll need about 1 pound of fresh spinach. Sauté it in a skillet with a little olive oil and garlic until wilted. Make sure to squeeze out any excess water after cooking, just like you would with frozen spinach.

Q2: Can I make these stuffed shells vegan?
A: Yes, with a few substitutions. Use vegan ricotta cheese (made from tofu or nuts), nutritional yeast in place of Parmesan cheese for a cheesy flavor, and a flax egg or other vegan egg substitute to bind the filling. Ensure your mozzarella cheese is also vegan.

Q3: Can I make the tomato sauce from scratch?
A: Absolutely! Making your own tomato sauce is a great way to elevate this dish even further. You can use fresh tomatoes or canned whole tomatoes as a base. There are countless homemade tomato sauce recipes available online; choose one that suits your taste.

Q4: How do I prevent the shells from sticking together while boiling?
A: Use a large pot of generously salted water and bring it to a rolling boil before adding the shells. Don’t overcrowd the pot. Stir the shells gently a few times during the first few minutes of cooking to prevent them from sticking. Rinsing them under cold water immediately after draining also helps.

Q5: Can I prepare the filling ahead of time?
A: Yes, you can prepare the spinach and ricotta filling a day ahead of time. Store it covered in the refrigerator. This can save you time when you are ready to assemble and bake the stuffed shells.

Q6: What is the best way to reheat leftover stuffed shells?
A: The best way to reheat leftover stuffed shells is in the oven. Preheat your oven to 350°F (175°C). Place the leftover shells in an oven-safe dish, cover with foil, and bake for about 20-25 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly softer in texture.

Q7: Can I add meat to this recipe?
A: While this recipe is specifically for vegetarian Spinach and Ricotta Stuffed Shells, you could add cooked ground meat if you prefer. Brown ground beef, Italian sausage, or turkey and drain off any excess fat. Add the cooked meat to the spinach and ricotta filling mixture. However, keep in mind this will no longer be a vegetarian dish.

Q8: What side dishes go well with stuffed shells?
A: As mentioned in the “How to Serve” section, a simple side salad, garlic bread, roasted vegetables like asparagus or broccoli, or a Caprese salad are all excellent choices to serve alongside Spinach and Ricotta Stuffed Shells. They complement the dish without being too heavy.

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