Looking for a comforting and delicious meal that’s also good for you? This Spinach and Ricotta Stuffed Shells Recipe hits all the right notes! Giant pasta shells filled with a creamy, flavorful mixture of ricotta cheese and spinach, then baked to bubbly perfection in a rich tomato sauce – it’s a classic dish with a healthy twist.
What is Spinach and Ricotta Stuffed Shells?
Have you ever wondered who first thought to stuff pasta shells with creamy, cheesy goodness? It’s a culinary mystery worthy of Agatha Christie! Was it a Nonna in a sun-drenched Italian kitchen, desperately trying to use up leftover ricotta? Or perhaps a savvy chef looking to elevate simple ingredients into a show-stopping dish?
We may never know the true origin of this delectable delight. But one thing’s for sure, it embodies the saying, “the way to a man’s (or woman’s!) heart is through their stomach.” It’s comfort food at its finest, and this healthier version means you can indulge without the guilt. So, why not give these stuffed shells a try and become part of the delicious history?
Why You’ll Love This Spinach & Ricotta Stuffed Shells:
This recipe delivers a comforting, satisfying experience that’s both wholesome and delicious. The combination of creamy ricotta, nutrient-rich spinach, and hearty pasta shells makes it a complete and balanced meal. What’s more this recipe is incredibly budget-friendly! You can create a restaurant-quality dish using simple, affordable ingredients available in most grocery stores. Finally, the generous blanket of homemade tomato sauce, a sprinkle of parmesan cheese, and a drizzle of olive oil elevate flavors of ingredients.
It is a symphony of texture within these shells and is not something that you can buy readymade in the store. Ready to ditch the takeout and create this comforting masterpiece at home? Why not also try a similar dish like lasagna? It’s another great way we like to prepare our pasta and cheese and enjoy an even heartier meal!
Key Ingredients for Spinach & Ricotta Stuffed Shells:
Here’s everything you’ll need to create your own batch of delicious and healthy spinach and ricotta stuffed shells:
- Jumbo Pasta Shells: 1 box (about 24-30 shells)- cooked according to package directions, al dente.
- Fresh Spinach: 10 ounces, washed thoroughly and roughly chopped.
- Ricotta Cheese: 15 ounces (full-fat or part-skim, your preference).
- Egg: 1 large, lightly beaten.
- Grated Parmesan Cheese: 1/2 cup, plus more for topping.
- Garlic: 2 cloves, minced.
- Olive Oil: 2 tablespoons, plus more for drizzling.
- Dried Oregano: 1 teaspoon.
- Dried Basil: 1 teaspoon.
- Nutmeg: 1/4 teaspoon, ground.
- Salt and Black Pepper: To taste.
- Tomato Sauce: 24 ounces (homemade or store-bought, choose a low-sodium option for a healthier dish).
How to Make Spinach & Ricotta Stuffed Shells:
This recipe provides comfort and flavor, offering a simple and satisfying experience that caters to both novice and experienced cooks. With a total preparation time of approximately 1 hour, including 20 minutes of prep and 40 minutes of baking, you can enjoy the rich, creamy texture, and the hearty pasta shells in just a few simple steps.
Step-by-Step Instructions:
Prepare the Spinach: Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Add the chopped spinach and cook until wilted, about 5-7 minutes, stirring occasionally. Be sure to press out any excess moisture with paper towels or by squeezing the spinach in a clean tea towel. This will prevent the filling from being watery. Set aside to cool slightly.
Make the Ricotta Filling: In a large bowl, combine the ricotta cheese, egg, 1/2 cup of parmesan cheese, minced garlic, oregano, basil, nutmeg, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Incorporate the Spinach: Once the spinach has cooled enough to handle, add it to the ricotta mixture. Stir well to ensure the spinach is evenly distributed throughout the cheese mixture.
Stuff the Shells: Preheat your oven to 375°F (190°C or Gas Mark 5). Spread a thin layer of tomato sauce (about 1/2 cup) on the bottom of a 9×13 inch baking dish. Using a spoon or a piping bag, carefully fill each cooked jumbo pasta shell with the ricotta and spinach mixture.
Arrange in Baking Dish: Arrange the filled shells in the prepared baking dish, packing them closely together.
Cover with Sauce: Pour the remaining tomato sauce over the stuffed shells, making sure to cover them completely. If you prefer, you can reserve a small amount of sauce to add a fresh layer after the shells bake.
Add Parmesan Cheese: Sprinkle the top with additional parmesan cheese for extra flavor and a nice crust.
Bake: Cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Rest and Serve: Let the stuffed shells rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the shells to cool enough to handle. Drizzle with a little extra olive oil, if desired.
What to Serve Spinach & Ricotta Stuffed Shells With
These stuffed shells are a hearty and satisfying main course, but they pair beautifully with:
- A Simple Side Salad: A fresh side salad with a light vinaigrette can balance the richness of the pasta dish. Consider a mix of greens, tomatoes, cucumbers, and a sprinkle of herbs.
- Garlic Bread or Breadsticks: To soak up all that delicious tomato sauce!
- Roasted Vegetables: Roasted asparagus, broccoli, or zucchini add a healthy and flavorful side dish.
- A Glass of Red Wine: A light to medium-bodied red wine, like Pinot Noir or Chianti, complements the Italian flavors of the stuffed shells.
Top Tips for Perfecting Spinach & Ricotta Stuffed Shells:
- Don’t Overcook the Pasta: Make sure to cook the pasta shells al dente, as they will continue to cook in the oven. Overcooked pasta will become mushy and lose its shape.
- Drain the Spinach Well: This step is crucial to prevent a watery filling. Press out as much moisture as possible after cooking the spinach.
- Taste the Filling: Before stuffing the shells, taste the ricotta filling and adjust the seasonings as needed. You may want to add more salt, pepper, garlic, or herbs to suit your preferences.
- Use a Piping Bag for Easy Stuffing: If you find it difficult to spoon the filling into the shells, transfer the filling to a piping bag (or even a resealable plastic bag with a corner snipped off) for easier and more precise stuffing.
- Get Creative with the Filling: Feel free to add other ingredients to the filling, such as cooked mushrooms, chopped sun-dried tomatoes, or fresh herbs like parsley or basil.
- Try Different Cheeses: Swap out some of the ricotta cheese for mozzarella or provolone cheese for a different flavor profile.
- Spice it Up!: Add a pinch of red pepper flakes for some added heat.
Storing and Reheating Tips:
- Storing Leftovers: Store leftover stuffed shells in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: To freeze, arrange the baked stuffed shells in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the shells to a freezer-safe container or bag. They can be stored in the freezer for up to 2-3 months.
- Reheating:
- From Refrigerator: Reheat in the oven at 350°F (175°C or Gas Mark 4) for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave.
- From Frozen: Reheat in the oven at 350°F (175°C or Gas Mark 4) for 30-40 minutes, or until heated through. Be sure to that with a little extra tomato sauce or water while reheating to prevent them from drying out.
Final Thoughts:
This Spinach and Ricotta Stuffed Shells Recipe is a fantastic way to enjoy a classic Italian dish with a healthy twist. It’s a crowd-pleaser, perfect for family dinners, potlucks, or meal prepping for the week. With its creamy filling, savory tomato sauce, and comforting pasta shells, it’s sure to become a new favorite in your household.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
FAQs:
Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the ricotta mixture.
Q: Can I make this recipe ahead of time?
A: Absolutely! You can assemble the stuffed shells and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
Q: Can I use jarred tomato sauce?
A: Yes, you can use jarred tomato sauce. Choose a high-quality sauce with simple ingredients or use low sodium brand to maintain the healthy aspect.
Q: Is there a vegetarian version of this stuffed shells recipe?
A: This recipe is already vegetarian! Enjoy!
Q: Can I add meat to this stuffed shells recipe?
A: Yes, you can add previously cooked and crumbled ground beef, chicken or sausage to the filling for a more hearty meal.
Enjoy your delightful and healthy Spinach and Ricotta Stuffed Shells!