Spinach and Ricotta Stuffed Shells are more than just a meal; they’re a comforting embrace on a plate, a dish that whispers tnon-alcoholic ales of cozy family dinners and effortless entertaining. There’s an almost magical allure to these jumbo pasta shells, generously filled with a creamy, dreamy blend of savory spinach and luscious ricotta cheese, all swimming in a vibrant marinara sauce. What is it about Spinach and Ricotta Stuffed Shells that captures our hearts and taste buds? It’s the perfect harmony of textures – the tender bite of the pasta, the smooth richness of the filling, and the slight tang of the sauce. It’s a dish that feels both indulgent and wholesome, a true crowd-pleaser that never fails to impress, whether you’re serving it to a table full of hungry loved ones or savoring a quiet moment of delicious solitude. This recipe takes that beloved classic and elevates it with a few simple touches that make it truly sing.
Ingredients:
- 12 ounces jumbo pasta shells
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, chopped
- 1 jar (24 ounces) marinara sauce
- Salt and freshly ground pepper to taste
- Fresh basil leaves for garnish
Preparing the Pasta and Filling
Cooking the Jumbo Shells
Begin extractgin extract bringing a large pot of salted water to a rolling boil. The salt is crucial for seasoning the pasta from the inside out, ensuring a more flavorful base for our Spinach and Ricotta Stuffed Shells. Add the 12 ounces of jumbo pasta shells to the boiling water. Cook the shells according to the package directions, aiming for a texture that is al dente. This means they should be tender but still have a slight bite to them, as they will continue to cook in the oven. Overcooked shells can become mushy and difficult to stuff. While the shells are boiling, it’s a good time to prepare the creamy filling that will make these stuffed shells so delicious. Once cooked, drain the shells carefully and rinse them briefly with cool water to prevent them from sticking together. Set them aside on a clean baking sheet or a large plate, making sure they are spread out so they don’t clump.
Creating the Savory Filling
In a medium-sized mixing bowl, combine 1 cup of whole milk ricotta cheese, 1 cup of shredded mozzarella cheese, and 1/2 cup of freshly grated Parmesan cheese. The combination of these cheeses provides a rich, creamy, and slightly sharp flavor profile that is essential for the stuffing. Next, crack in 1 large egg. The egg acts as a binder, helping to hold all the ingredients together and giving the filling structure as it bakes. Now, add the 2 cups of fresh spinach, which you’ve already chopped finely. Ensure the spinach is well-drained if it was washed, to avoid adding excess moisture to the filling. Season the mixture generously with salt and freshly ground black pepper to taste. Remember, the Parmesan cheese is already salty, so start with a moderate amount of salt and adjust as needed. Gently stir all the ingredients together until they are just combined. It’s important not to overmix, as this can toughen the cheese. The goal is a cohesive, flavorful filling that’s ready to be nestled into the pasta shells.
Assembling and Baking the Stuffed Shells
Assembling the Stuffed Shells
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Select a baking dish that is large enough to hold all your stuffed shells in a single layer. A 9×13 inch baking dish is usually ideal for this quantity of pasta. Open your jar of marinara sauce. Pour about half of the 24-ounce jar of marinara sauce into the bottom of the prepared baking dish. Spread it evenly to create a saucy bed for the stuffed shells. Now, comes the fun part: stuffing the shells. Take each cooked jumbo pasta shell and carefully spoon the ricotta and spinach filling into it. Be generous with the filling, but try not to overstuff them to the point where they might break. Place each filled shell, opening side up, into the baking dish on top of the layer of marinara sauce. Arrange them snugly but not so tightly that they are squashed.
Covering and Baking
Once all the shells are filled and arranged in the baking dish, pour the remaining marinara sauce over the tops of the stuffed shells. Make sure to distribute the sauce evenly, covering most of the exposed filling. This will not only add more flavor but also help keep the shells moist during baking. Cover the baking dish tightly with aluminum foil. This is crucial for allowing the shells to steam and cook through without the tops of the filling or sauce drying out. Place the covered baking dish into the preheated oven and bake for 20 minutes. This initial covered baking period allows the flavors to meld and the pasta shells to soften further.
The Final Touch: Browning the Cheese
After 20 minutes of covered baking, carefully remove the aluminum foil from the baking dish. You should see the sauce bubbling gently and the shells looking plump and inviting. At this point, the mozzarella cheese you added to the filling will start to melt. Continue to bake the Spinach and Ricotta Stuffed Shells, uncovered, for another 15-20 minutes, or until the sauce is heated through and the cheese on top is melted and lightly golden brown. This uncovered period allows the sauce to thicken slightly and the tops of the shells to get a beautiful, caramelized finish. Keep an eye on them to prevent any burning. The aroma filling your kitchen will be incredible!
Serving and Garnishing
Once the Spinach and Ricotta Stuffed Shells have finished baking and have that perfect golden-brown hue on top, carefully remove the baking dish from the oven. Let the dish rest for about 5-10 minutes before serving. This resting period allows the filling to set slightly and makes the shells easier to serve without them falling apart. To serve, gently scoop out the stuffed shells onto individual plates. Garnish each serving with a few fresh basil leaves. The vibrant green of the basil adds a beautiful pop of color and a fresh, herbaceous aroma that perfectly complements the rich flavors of the stuffed shells. Serve hot and enjoy this comforting and satisfying meal!
Conclusion:
There you have it! Your guide to creating the most delectable Spinach and Ricotta Stuffed Shells. This recipe is a true comfort food classic, bringin extractg together tender pasta shells, a creamy, savory filling of spinach and ricotta, all bathed in a rich tomato sauce. It’s a dish that’s surprisingly simple to assemble, making it perfect for both weeknight dinners and special occasions. The aroma alone is enough to make your mouth water, and the first bite is always a delightful surprise of textures and flavors.
I love serving these Spinach and Ricotta Stuffed Shells with a simple side salad dressed with a light vinaigrette and some crusty garlic bread to soak up any extra sauce. For variations, feel free to add a pinch of nutmeg to the ricotta mixture for an extra layer of warmth, or swap out some of the ricotta for a soft goat cheese for a tangier twist. You could also incorporate sautéed mushrooms or sun-dried tomatoes into the filling. Don’t be afraid to experiment and make this recipe your own! I truly hope you enjoy making and sharing these Spinach and Ricotta Stuffed Shells as much as I do. Happy cooking!
FAQs:
Can I make Spinach and Ricotta Stuffed Shells ahead of time?
Absolutely! You can assemble the stuffed shells and place them in the baking dish, cover them tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap and bake as directed, adding a few extra minutes to the cooking time as it will be starting from cold.
What kind of pasta shells work best for Spinach and Ricotta Stuffed Shells?
Jumbo pasta shells are the ideal choice for this recipe as they are large enough to be easily stuffed with the ricotta mixture and hold their shape beautifully during baking. Ensure you cook them slightly less than al dente, as they will continue to cook in the oven.
Spinach Ricotta Stuffed Shells – Easy Comfort Food
A simple and delicious recipe for spinach ricotta stuffed shells, perfect for a comforting meal.
Ingredients
-
12 ounces jumbo pasta shells
-
1 cup whole milk ricotta cheese
-
1 cup shredded mozzarella cheese
-
1/2 cup freshly grated Parmesan cheese
-
1 large egg
-
2 cups fresh spinach, chopped
-
1 jar (24 ounces) marinara sauce
-
Salt and freshly ground pepper to taste
-
Fresh basil leaves for garnish
Instructions
-
Step 1
Cook jumbo pasta shells in salted boiling water until al dente. Drain and rinse with cool water. Set aside. -
Step 2
In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, chopped spinach, salt, and pepper. Mix gently until just combined. -
Step 3
Preheat oven to 375°F (190°C). Spread half of the marinara sauce in the bottom of a 9×13 inch baking dish. -
Step 4
Stuff each cooked shell with the ricotta and spinach mixture. Place filled shells opening-side up in the baking dish on top of the sauce. -
Step 5
Pour remaining marinara sauce over the stuffed shells. Cover tightly with aluminum foil and bake for 20 minutes. -
Step 6
Remove foil and bake for an additional 15-20 minutes, or until cheese is melted and lightly golden brown. -
Step 7
Let rest for 5-10 minutes before serving. Garnish with fresh basil leaves.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Leave a Comment