Ricotta And Spinach Stuffed Shells Recipe

Ricotta and Spinach Stuffed Shells Recipe

This classic comfort food combines tender pasta shells with a creamy ricotta cheese and spinach filling, topped with marinara sauce and melted mozzarella. Here’s a detailed recipe for making this delicious dish:

Ingredients:

Table of Contents

For the stuffed shells:

12-16 jumbo pasta shells (depending on the size of the shells and baking dish)

1 tablespoon olive oil (for greasing the pan)

1 lb (450g) fresh spinach (or 10 oz frozen spinach, thawed and drained)

15 oz ricotta cheese (full-fat or part-skim)

1 ½ cups shredded mozzarella cheese (plus extra for topping)

½ cup grated Parmesan cheese

1 large egg (for binding the filling)

1 tablespoon chopped fresh basil (optional, or you can use 1 tsp dried basil)

1 teaspoon minced garlic

Salt and pepper (to taste)

For the sauce:

3 cups marinara sauce (store-bought or homemade)

1 tablespoon olive oil (for sautéing)

1 teaspoon dried oregano (optional)

1 teaspoon sugar (optional, to balance acidity, depending on your marinara)

Instructions:

Step 1: Prepare the pasta shells

Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to the package directions, usually about 9-11 minutes, until al dente. Stir occasionally to prevent sticking.

Drain and cool: Once cooked, drain the shells in a colander and rinse with cold water to prevent them from sticking together. Set aside to cool while you prepare the filling.

Step 2: Prepare the spinach filling

Wilt the spinach: If using fresh spinach, heat a large pan over medium heat and add a drizzle of olive oil. Add the spinach and cook, stirring often, until wilted. This should take about 3-4 minutes. If using frozen spinach, squeeze out excess moisture after thawing and set aside.

Drain excess liquid: If any liquid remains from the spinach, press it out using a clean kitchen towel or paper towels. You want the filling to be thick and not watery.

Mix the filling: In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, garlic, basil, salt, and pepper. Stir until fully combined. Then, chop the wilted spinach (or squeeze out frozen spinach) and fold it into the ricotta mixture.

Step 3: Assemble the stuffed shells

Prepare the baking dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.

Fill the shells: Take each cooked shell and, using a spoon, stuff it with a generous amount of the ricotta-spinach mixture. Place the stuffed shells in the prepared baking dish, opening side up.

Pour the sauce: Spread about 1 ½ cups of marinara sauce evenly over the stuffed shells. If desired, sprinkle a little dried oregano over the sauce for extra flavor.

Step 4: Bake the dish

Cover and bake: Once all the shells are filled and the sauce is spread, cover the baking dish with aluminum foil. Bake in the preheated oven for about 25 minutes.

Uncover and add cheese: After 25 minutes, remove the foil and sprinkle the remaining ½ cup of shredded mozzarella over the top of the shells.

Step 5:

Rest before serving: Once the stuffed shells are done, remove the dish from the oven and let it sit for about 5 minutes before serving.

Garnish: Garnish with fresh basil or extra grated Parmesan, if desired.

Tips and Variations:

For a more decadent flavor, add a little ricotta and Parmesan mixture to the sauce itself.

Make it spicy by adding red pepper flakes to the sauce or the filling.

Add some protein: You can mix in cooked ground turkey or chicken into the ricotta mixture for added protein.

Use a blend of cheeses: Try adding some fontina, provolone, or Gouda for a different flavor twist.

Vegetarian options: Add other veggies like mushrooms or zucchini to the spinach mixture for added texture and flavor.

Enjoy your Ricotta and Spinach Stuffed Shells with a side of garlic bread and a fresh salad!