Description of this recipe:
Spinach Ricotta Stuffed Shells are a comforting and satisfying Italian-inspired dish. Jumbo pasta shells are generously filled with a creamy, flavorful mixture of ricotta cheese, spinach, Parmesan, and herbs, then baked in a rich tomato sauce until tender and bubbly. Topped with melted mozzarella and Parmesan, this dish is a crowd-pleaser that’s perfect for family dinners or special occasions.
Why you will love this recipe:
This recipe is a winner for several reasons:
- Comfort Food Classic: It’s a warm, cheesy, and satisfying dish that brings a sense of home-cooked comfort to the table.
- Flavorful Filling: The combination of ricotta cheese, spinach, garlic, and Parmesan creates a filling that is both creamy and packed with flavor. The nutmeg adds a subtle warmth that complements the other ingredients perfectly.
- Rich Tomato Sauce: The homemade tomato sauce is the perfect complement to the stuffed shells. It’s rich, slightly sweet, and has a depth of flavor that comes from the sautéed aromatics and slow simmering.
- Customizable: You can easily adapt this recipe to your liking. Use different cheeses, add vegetables, or adjust the seasonings to create your own unique version.
- Make-Ahead Friendly: You can assemble the stuffed shells ahead of time and bake them later, making it a great option for busy weeknights or when entertaining.
- Impressive Presentation: The jumbo shells look beautiful when arranged in a baking dish and topped with melted cheese, making it a dish that’s sure to impress.
Ingredients:
Sauce (you need LOTS!):
- 2 tbsp olive oil
- 2 eschallots/shallots or 1 small onion, finely chopped
- 4 garlic cloves, finely minced
- 1 bay leaf, fresh (sub dried)
- 1/2 tsp each dried thyme and oregano
- 1/3 cup tomato paste
- 700g / 25 oz tomato passata (US: tomato sauce)
- 1/3 cup Chardonnay or other dry white wine (sub more stock)
- 4 cups vegetable stock/broth, low sodium
- 3/4 tsp salt
- 1 1/2 tsp white sugar
- 1/3 tsp black pepper
Filling:
- 250g / 8 oz frozen chopped spinach, thawed
- 500g / 1 lb ricotta, full fat please
- 1/2 cup parmesan, finely shredded
- 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss, anything!)
- 1 egg
- 1 large garlic clove, minced
- Grated fresh nutmeg (just a sprinkling) or 1/8 tsp nutmeg powder (optional)
- 3/4 tsp cooking / kosher salt
- 1/2 tsp black pepper
Stuffed shells:
- 250g / 8 oz jumbo pasta shells (conchiglioni)
- 1 1/2 cups shredded mozzarella
- 1/2 cup parmesan, shredded
- Fresh basil and parmesan, for garnish (optional)
Preparation:
Step 1: Make the Sauce:
Heat the olive oil in a medium-sized pot or Dutch oven over medium-high heat. Add the finely chopped eschallots or onion and cook until softened and translucent, about 3-4 minutes. Add the minced garlic, bay leaf, dried thyme, and oregano. Cook for another minute until fragrant, being careful not to burn the garlic.
Step 2: Build the Sauce Flavor:
Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly and deepen the flavor. Pour in the Chardonnay (or other dry white wine) and bring to a simmer. Let the wine reduce for about 2 minutes, until it has almost completely evaporated. This step adds a layer of complexity to the sauce.
Step 3: Simmer the Sauce:
Pour in the tomato passata (or tomato sauce), vegetable stock, sugar, salt, and pepper. Stir well to combine. Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for at least 20 minutes, or up to an hour, to allow the flavors to meld together. The longer it simmers, the richer the flavor will be. Taste and adjust seasonings as needed. Remove the bay leaf before using.
Step 4: Prepare the Filling:
While the sauce simmers, prepare the filling. Thaw the frozen spinach completely and squeeze out as much excess water as possible. This is crucial to prevent the filling from being watery. You can do this by placing the spinach in a clean kitchen towel and squeezing.
Step 5: Combine the Filling Ingredients:
In a large bowl, combine the squeezed spinach, ricotta cheese, shredded Parmesan cheese, shredded cheese blend, egg, minced garlic, grated nutmeg (if using), salt, and pepper. Mix well until all ingredients are evenly incorporated. Taste and adjust seasonings as needed.
Step 6: Stuff the Shells:
Preheat oven to 200°C/400°F (180°C fan). Using a spoon or your fingers, carefully stuff each UNCOOKED jumbo pasta shell with the spinach ricotta filling. Pack the filling in tightly.
Step 7: Assemble the Dish:
Pour a thin layer of the hot tomato sauce into the bottom of a 23 x 33 cm / 9 x 13″ baking dish. Arrange the stuffed shells in a single layer in the baking dish, nestling them close together. Pour the remaining tomato sauce over the stuffed shells, making sure they are mostly covered.
Step 8: Bake the Shells:
Cover the baking dish tightly with aluminum foil or a baking sheet. Bake in the preheated oven for 70 minutes. This allows the pasta shells to cook through and the filling to heat up.
Step 9: Add the Cheese Topping:
Remove the foil and sprinkle the shredded mozzarella and Parmesan cheese evenly over the top of the stuffed shells.
Step 10: Bake Until Golden and Bubbly:
Return the baking dish to the oven and bake for another 15 minutes, or until the cheese is melted, golden brown, and bubbly.
Step 11: Cool Slightly and Serve:
Remove the baking dish from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves and extra grated Parmesan cheese, if desired.
COOKING Rating:
- Easy
Serving Suggestions:
- Serve as a main course with a side salad and garlic bread.
- Pair with a crisp white wine or a light-bodied red wine.
- Serve as part of a larger Italian feast.
Tips:
- Don’t overcook the shells: Be sure to bake the shells until they are al dente. Overcooked shells will be mushy and less enjoyable.
- Use high-quality ricotta cheese: The quality of the ricotta cheese will impact the overall flavor of the dish. Choose a full-fat ricotta cheese for the best results.
- Don’t be afraid to experiment with the filling: Add other vegetables, such as mushrooms or zucchini, to the filling.
- Make it vegetarian: This recipe is already vegetarian, but you can easily make it vegan by using vegan ricotta cheese and a plant-based egg replacement.
- Use different cheeses: Feel free to experiment with different cheeses in the filling or on top of the shells.
Prep Time: 30 minutes
Cook Time: 1 hour 35 minutes
Total Time: 2 hour 5 minutes
Nutritional Information: (Note: These are estimates and can vary based on specific ingredients used.)
Calories: Approximately 500-600 per serving Protein: 25-30g per serving Sodium: 800-1000mg per serving
Conclusion:
Spinach Ricotta Stuffed Shells are a delicious and comforting dish that is perfect for any occasion. The combination of creamy ricotta filling, rich tomato sauce, and melted cheese is sure to please even the pickiest eaters. With its customizable ingredients and make-ahead-friendly nature, this recipe is a must-have for any home cook. Whether you’re looking for a weeknight meal or a dish to impress guests, these stuffed shells are sure to be a hit! The act of stuffing each shell can be meditative, and the final result is a dish that’s both visually appealing and incredibly satisfying. Plus, the leftovers (if there are any!) are just as delicious the next day. So gather your ingredients, put on some Italian music, and get ready to enjoy a culinary journey to the heart of Italy!
5 Questions and Answers About This Recipe:
Q1: Can I use dried spinach instead of frozen spinach?
A: While frozen spinach is recommended for its convenience and moisture content, you can use fresh spinach as well. Sauté the fresh spinach until wilted, then chop it finely and squeeze out any excess moisture before adding it to the filling. The weight of the spinach may need to be adjusted as fresh spinach reduces in volume significantly when cooked.
Q2: Can I make this recipe ahead of time?
A: Absolutely! This recipe is perfect for making ahead of time. You can assemble the stuffed shells and bake them up to 24 hours in advance. Cover the baking dish tightly with foil and store it in the refrigerator. When you’re ready to bake, remove the foil and bake according to the recipe instructions, adding a few extra minutes if necessary to ensure the shells are heated through.
Q3: What kind of cheese blend should I use for the filling?
A: You can use any combination of shredded cheeses that you like! Mozzarella, Colby, Cheddar, Tasty, Gruyere, and Swiss cheese all work well. A pre-shredded Italian cheese blend is also a great option. The cheese adds flavor and helps to bind the filling together.
Q4: Can I add meat to the filling?
A: Yes, you can add cooked ground beef, Italian sausage, or even shredded chicken to the filling. Brown the meat before adding it to the filling mixture. This is a great way to add extra protein and flavor to the dish.
Q5: My tomato sauce is too acidic. How can I fix it?
A: If your tomato sauce is too acidic, you can add a pinch of baking soda to neutralize the acidity. Start with 1/4 teaspoon and stir it in well. Taste and add more if needed. The sugar in the recipe also helps to balance the acidity of the tomatoes.
