Spinach and Ricotta Stuffed Shells are a classic Italian-American dish that embodies comfort food at its finest. Jumbo pasta shells, brimming with a luscious mixture of creamy ricotta cheese and vibrant spinach, are nestled in a bed of savory tomato sauce and blanketed with melted mozzarella cheese. This recipe delivers a symphony of textures and flavors, making it a perfect choice for family dinners, potlucks, or any occasion that calls for a heartwarming meal. Whether you’re a seasoned chef or a beginner in the kitchen, this easy-to-follow recipe will guide you through creating this delectable dish.
Ingredients of Spinach and Ricotta Stuffed Shells
For the Filling:
- 1 (15-ounce) container ricotta cheese
- 10 ounces frozen spinach, thawed and squeezed dry (or fresh spinach, cooked and drained)
- ½ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- ¼ teaspoon ground nutmeg
- Salt and black pepper to taste
For the Sauce:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and black pepper to taste
For Assembly:
- 1 box (12 ounces) jumbo pasta shells
- 8 ounces shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
How to make Spinach and Ricotta Stuffed Shells
Prepare the sauce:
- Heat olive oil in a large saucepan over medium heat.
- Add the chopped onion and simmer for 5 minutes, or until tender.
- Add the minced garlic and simmer for another minute until fragrant.
- Add crushed tomatoes and tomato sauce.
- Mix in the oregano, basil, salt, and pepper.
- Bring to a simmer, then reduce heat and cook for at least 30 minutes, stirring occasionally, to allow the flavors to meld.
Cook the pasta:
- Cook the jumbo shells according to package directions, aiming for al dente.
- Stop cooking by draining and rinsing with cold water.
Prepare the filling:
- In a large bowl, combine the ricotta cheese, squeezed-dry spinach, Parmesan cheese, beaten egg, nutmeg, salt, and pepper.
- Mix well until everything is evenly combined.
Heat the Oven: Set the oven temperature to 375°F, or 190°C.
Stuff the shells: Use a spoon or a piping bag to fill each cooked pasta shell with ricotta and spinach mixture.
Assemble the dish:
- Spread a thin layer of the prepared tomato sauce in the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in the dish, nestled snugly together.
- Pour the remaining tomato sauce over the shells, ensuring they are all coated.
- Sprinkle generously with shredded mozzarella cheese.
Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Garnish and Serve: After a few minutes of cooling, sprinkle the packed shells with fresh parsley.Serve warm and enjoy!
Tips and Variations:
- To give the sauce a little spiciness, add a sprinkle of red pepper flakes.
- Use fresh herbs like basil, oregano, and thyme in the sauce for a more vibrant flavor.
- For a creamy filling, add a dollop of cream cheese or mascarpone to the ricotta mixture.
- To prevent the shells from sticking to the baking dish, lightly grease it before assembling the dish
Nutritional Value (per serving, approximate):
- Calories: 450-550
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 50-60g
- Fiber: 5-7g
Note: Depending on certain ingredients and portion amounts, nutritional values can change.
Frequently Asked Questions (FAQs) about spinach ricotta stuffed shells recipe
Is it possible to substitute frozen spinach for fresh?
Yes, frozen spinach works perfectly well. Just make sure to thaw it completely and squeeze out as much excess water as possible before mixing it with the ricotta.
Can I prepare this recipe in advance?
Absolutely! You can assemble the stuffed shells completely and refrigerate them (covered) up to 24 hours before baking.If baking from cold, increase the baking time by roughly 10 to 15 minutes.
Can I freeze stuffed shells?
It is possible to freeze them before or after baking.For best results, freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag once frozen solid. Thaw overnight in the refrigerator before reheating.
How do I prevent the shells from becoming soggy?
Don’t overcook the pasta initially – al dente is key. Also, ensure the spinach is well-drained and the sauce isn’t too watery. Allowing the assembled dish to rest for 10-15 minutes before baking can also help.
Can I add meat to the spinach and ricotta stuffed pasta?
Certainly! Ground beef, Italian sausage, or even shredded chicken can be added to the sauce for a heartier meal. Brown the meat before adding the onions and garlic.
Can I use different cheeses?
Feel free to experiment! Parmesan is traditional, but you can also use Pecorino Romano, or add some provolone or fontina to the filling or topping for a richer flavor.
What kind of sauce should I use?
A classic marinara or tomato sauce is ideal. You can use store-bought or homemade. For a change, try a creamy Alfredo or a pesto sauce.
How can I reheat leftover stuffed shells?
You can reheat them in the oven, microwave, or on the stovetop. For oven reheating, add a splash of water or sauce to prevent them from drying out.
Can I make this recipe gluten-free?
Yes, you can use gluten-free jumbo pasta shells. Ensure all other ingredients are also gluten-free.
What are some good side dishes to serve with spinach and ricotta stuffed shells?
A simple salad, garlic bread, or roasted vegetables are excellent choices.
How do I know when the stuffed shells are done?
The cheese should be melted and bubbly, and the sauce should be heated through. You can also insert a fork into one of the shells; it should be tender.
Enjoy creating and savoring this delightful Spinach and Ricotta Stuffed Shells recipe! It’s a guaranteed crowd-pleaser and a perfect way to bring comfort and warmth to your table.
