Spinach & Vegetarian Ricotta Stuffed Shells

There’s something undeniably comforting about a bubbling dish of stuffed shells emerging from the oven. The aroma alone, a blend of fragrant herbs, rich tomato sauce, and creamy ricotta, is enough to make mouths water. In our home, Spinach & Vegetarian Ricotta Stuffed Shells have become a cherished weeknight meal and a go-to for casual gatherings. Even the pickiest eaters at the table are won over by the tender pasta, the flavorful filling, and the blanket of melted mozzarella. It’s a dish that’s both satisfying and surprisingly easy to prepare, making it a winner in my book. The vibrant green of the spinach peeking through the creamy ricotta creates a visually appealing dish, and the taste? Pure Italian comfort food bliss. We often serve it with a simple side salad and some crusty bread to soak up every last bit of that delicious sauce. This recipe is not just food; it’s an experience that brings everyone together around the table.

Ingredients

• Jumbo Pasta Shells: 1 box (about 24 shells) – These large shells are the perfect vessel for holding our delicious ricotta and spinach filling.
• Fresh Spinach: 10 ounces – Provides a vibrant color, earthy flavor, and a boost of nutrients to the filling.
• Ricotta Cheese: 15 ounces (full-fat or part-skim) – The creamy base of our filling, offering a rich and slightly tangy flavor.
• Parmesan Cheese: 1 cup, grated – Adds a salty, nutty, and savory depth to both the filling and topping.
• Mozzarella Cheese: 8 ounces, shredded – Creates a gooey, melted topping that perfectly complements the flavors below.
• Egg: 1 large – Acts as a binder in the ricotta mixture, helping it hold its shape during baking.
• Garlic: 3 cloves, minced – Infuses the filling and sauce with a pungent and aromatic flavor.
• Yellow Onion: 1 medium, finely diced – Adds a subtle sweetness and savory base to the sauce and filling.
• Canned Crushed Tomatoes: 28 ounces – Forms the base of our rich and flavorful tomato sauce.
• Dried Oregano: 1 teaspoon – A classic Italian herb that adds a warm and slightly peppery note to the sauce.
• Dried Basil: 1 teaspoon – Another essential Italian herb, providing a sweet and aromatic flavor.
• Red Pepper Flakes: ¼ teaspoon (optional) – Adds a touch of heat to the sauce, if desired.
• Olive Oil: 3 tablespoons – Used for sautéing vegetables and adding richness to the sauce.
• Salt and Black Pepper: To taste – Enhances the flavors of all the ingredients and balances the dish.
• Fresh Parsley: ¼ cup, chopped (for garnish) – Adds a fresh, herbaceous finish and a pop of color.

Instructions

1. 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 slightly al dente (about 1-2 minutes less than the recommended time). They should be pliable but not fully cooked, as they will finish cooking in the oven. Drain the shells carefully and rinse with cold water to stop the cooking process and prevent sticking. Gently set them aside on a baking sheet lined with parchment paper or a clean kitchen towel.
2. Prepare the Spinach: While the pasta is cooking, prepare the spinach. If using fresh spinach, wash it thoroughly and remove any large stems. You can either steam, sauté, or microwave the spinach until it is wilted. For steaming, place the spinach in a steamer basket over boiling water and steam for 2-3 minutes, or until wilted. For sautéing, heat a tablespoon of olive oil in a large skillet over medium heat. Add the spinach and cook, stirring occasionally, until wilted, about 3-5 minutes. For microwaving, place the spinach in a microwave-safe bowl with a tablespoon of water, cover, and microwave on high for 2-3 minutes, or until wilted. Once wilted, drain the spinach very well, pressing out as much excess water as possible. Finely chop the spinach and set aside.
3. Make the Tomato Sauce: In a large saucepan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic. Pour in the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir well to combine. Bring the sauce to a simmer, then reduce the heat to low and simmer for at least 15-20 minutes, allowing the flavors to meld and deepen. Stir occasionally.
4. Prepare the Ricotta Filling: In a large bowl, combine the ricotta cheese, grated Parmesan cheese, chopped cooked spinach, egg, salt, and black pepper. Mix well until all ingredients are thoroughly combined and the filling is smooth and creamy. Taste and adjust seasonings as needed. You can add a pinch more salt, pepper, or Parmesan to your preference.
5. Preheat the Oven and Assemble the Shells: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray. Spread a thin layer of the tomato sauce (about 1 cup) evenly over the bottom of the baking dish.
6. Stuff the Pasta Shells: Using a spoon or your fingers (or a piping bag for a neater presentation), carefully stuff each cooked jumbo shell with a generous amount of the ricotta and spinach filling. Don’t overstuff them to the point they burst, but ensure each shell is nicely filled.
7. Arrange and Bake: Arrange the stuffed shells in the prepared baking dish, nestled snugly together on top of the sauce. Pour the remaining tomato sauce evenly over the stuffed shells, ensuring they are mostly covered. Sprinkle the shredded mozzarella cheese evenly over the top of the sauce and stuffed shells.
8. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake for another 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the sauce is heated through and bubbling. The internal temperature should reach 165°F (74°C).
9. Rest and Serve: Let the stuffed shells rest for 5-10 minutes before serving. This allows them to set slightly and makes serving easier. Garnish with fresh chopped parsley before serving. Serve hot and enjoy!

Nutrition Facts (per serving)

(Please note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.)

• Serving Size: 2 stuffed shells
• Calories: Approximately 450-550 kcal
• Protein: 20-25g

Preparation Time

• Prep Time: 30-40 minutes (includes chopping vegetables, making sauce, and ricotta filling)
• Cook Time: 40-45 minutes (pasta cooking and baking time)
• Total Time: Approximately 1 hour 10 minutes – 1 hour 25 minutes

This Spinach & Vegetarian Ricotta Stuffed Shells recipe is a wonderful meal to prepare, especially when you want a satisfying and flavorful dish without spending hours in the kitchen. The active preparation is relatively straightforward, and while the baking time requires patience, the aroma filling your kitchen during that time is a delicious reward in itself! It’s a perfect weekend project or a comforting weeknight dinner when you have a little extra time.

How to Serve

Spinach & Vegetarian Ricotta Stuffed Shells are a complete meal on their own, but they pair wonderfully with a variety of side dishes to create a more substantial and balanced meal. 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 some tomatoes, cucumbers, or olives for extra flavor and texture.
• Garlic Bread or Breadsticks: Crusty garlic bread or soft breadsticks are perfect for soaking up the delicious tomato sauce. The garlic flavor complements the Italian herbs in the dish beautifully.
• Roasted Vegetables: Serve alongside roasted vegetables like broccoli, asparagus, zucchini, or bell peppers. Roasting brings out the natural sweetness of the vegetables and adds another layer of flavor and nutrients to the meal.
• Caesar Salad: A Caesar salad with its creamy dressing and crisp romaine lettuce is another popular choice that pairs well with pasta dishes.
• Steamed Green Beans: A simple side of steamed green beans, lightly seasoned with salt and pepper, provides a healthy and vibrant green element to the plate.
• Italian Wedding Soup (as a starter): For a more elaborate Italian-themed meal, start with a light and flavorful Italian Wedding Soup before serving the stuffed shells.
• Wine Pairing: A medium-bodied red wine like Chianti, Merlot, or Sangiovese would complement the rich tomato sauce and ricotta filling. For white wine lovers, a Pinot Grigio or Sauvignon Blanc could also work well.

Additional Tips for Perfect Stuffed Shells

1. Don’t Overcook the Shells: Cooking the pasta shells slightly less than al dente is crucial. They will continue to cook in the oven, and overcooked shells will become mushy and may fall apart.
2. Drain Spinach Thoroughly: Excess moisture from the spinach can make the filling watery. Squeeze out as much water as possible after cooking the spinach to ensure a thick and flavorful filling. Using frozen spinach? Make sure to thaw it completely and squeeze out all the excess water before using.
3. Season the Ricotta Filling Generously: Don’t be shy with the salt, pepper, and Parmesan cheese in the ricotta filling. These seasonings are key to a flavorful and delicious stuffing. Taste and adjust as needed before filling the shells.
4. Use Quality Ricotta: Opt for whole milk ricotta for the best flavor and creamy texture. Part-skim ricotta will also work, but it might be slightly drier. Avoid using “ricotta impastata” which is much denser and less suitable for stuffing.
5. Make-Ahead Friendly: Stuffed shells are a great make-ahead dish. You can assemble them completely, 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. Freeze for Later: Baked stuffed shells freeze beautifully. Allow them to cool completely after baking, then cover the baking dish tightly with plastic wrap and then foil, or portion them into freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating in a 350°F (175°C) oven until heated through and bubbly, about 30-40 minutes.
7. Customize the Filling: Feel free to customize the ricotta filling to your liking. You can add other ingredients like sautéed mushrooms, sun-dried tomatoes (chopped), roasted red peppers (chopped), or different herbs such as fresh oregano, basil, or parsley.
8. Spice it Up: If you like a bit more heat, increase the amount of red pepper flakes in the sauce, or add a pinch of cayenne pepper to the ricotta filling. You can also use a spicy marinara sauce instead of a regular one.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can definitely use frozen spinach. Make sure to thaw it completely and squeeze out all the excess water before using it in the recipe. You’ll need about 10 ounces of frozen spinach, thawed and squeezed dry, to substitute for the fresh spinach.

Q2: Can I make this recipe vegan?
A: Making this recipe vegan is possible with some substitutions. You can use vegan ricotta cheese (made from nuts or soy), vegan Parmesan cheese, and a flax egg or other plant-based egg substitute. Ensure the mozzarella cheese you use is also vegan.

Q3: Can I use jarred marinara sauce to save time?
A: Yes, using a good quality jarred marinara sauce is a great time-saving option. Look for a marinara sauce that you enjoy the flavor of. You can still enhance the flavor by sautéing onions and garlic in olive oil before adding the jarred sauce and simmering it for a bit with the dried herbs.

Q4: How do I prevent the stuffed shells from sticking to the baking dish?
A: To prevent sticking, make sure to grease your baking dish generously with olive oil or cooking spray before adding the sauce and stuffed shells. Also, ensure there is a layer of sauce at the bottom of the dish before placing the shells.

Q5: Can I add meat to this recipe?
A: While this recipe is for vegetarian stuffed shells, you could add cooked and crumbled Italian sausage or ground beef to the ricotta filling if you prefer a meat version. Simply brown the meat and drain off any excess fat before adding it to the ricotta mixture.

Q6: What’s 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). Cover the shells with foil and bake for 20-30 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly softer in texture.

Q7: Can I use different types of cheese in the filling?
A: Yes, you can experiment with different cheeses in the filling. Adding some provolone, Fontina, or even a bit of goat cheese can add interesting flavor variations. Just make sure ricotta remains the base for the creamy texture.

Q8: My tomato sauce is too acidic. How can I fix it?
A: If your tomato sauce is too acidic, you can balance it out by adding a pinch of sugar or a teaspoon of baking soda. Start with a small amount and taste, adding more as needed until the acidity is reduced to your liking. A small pat of butter or a splash of cream can also help to mellow out the acidity.

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