Savor the irresistible flavors of Italy with this decadent recipe for spinach and ricotta stuffed shells. These tender pasta shells are generously filled with a creamy, cheesy spinach mixture, then baked in a rich, savory tomato sauce. Whether you’re planning a cozy family dinner or impressing guests at your next gathering, these stuffed shells are a delightful twist on classic Italian comfort food—guaranteed to become a crowd favorite!
Table of Contents
Ingredients for Success
To create this delectable dish, you’ll need the following key components:
Pasta Shells
The star of the show is jumbo pasta shells, also known as conchiglioni in Italian. These oversized shells provide the perfect vessel for holding the creamy filling. Look for them in the pasta aisle of your local grocery store or specialty Italian markets.
Spinach and Ricotta Filling
The heart of this dish lies in its luscious filling, which combines:
- Fresh or frozen spinach
- Creamy ricotta cheese
- Grated Parmesan cheese
- Shredded mozzarella
- Aromatic garlic
- Egg (for binding)
- Seasonings like salt, pepper, and a pinch of nutmeg
Spinach is a leafy, green vegetable. It is one of the most nutritious foods on earth. Here is detailed health and nutrition information about spinach.
Tomato Sauce
A rich, flavorful tomato sauce forms the base for baking the stuffed shells. Key ingredients include:
- Tomato passata or pureed tomatoes
- Aromatics like onions and garlic
- Herbs such as basil, oregano, and thyme
- A splash of white wine (optional)
- Vegetable or chicken broth
- Season with salt, pepper, and a hint of sugar to enhance and balance the flavors.
Preparing the Components
Creating this dish involves three main steps: making the sauce, preparing the filling, and assembling the shells. Let’s break down each component:
Crafting the Perfect Sauce
- In a large saucepan, sauté finely chopped onions and minced garlic in olive oil until softened and fragrant.
- Add tomato paste and cook briefly to enhance its flavor.
- Pour in the tomato passata, broth, wine (if using), and seasonings. Simmer gently for about 20 minutes to allow flavors to meld.
- Taste and adjust seasonings as needed. The sauce should be slightly thinner than usual, as it will thicken during baking.
To complement your spinach and ricotta stuffed shells, try these sides Loaded Broccoli Salad a refreshing side with a crunchy texture.
Mixing the Creamy Filling
- If using frozen spinach, be sure to thaw it and squeeze out any excess moisture. For fresh spinach, blanch briefly and chop finely.
- Mix ricotta, grated Parmesan, shredded mozzarella, and minced garlic in a large bowl.
- Add the prepared spinach, egg, salt, pepper, and a pinch of nutmeg. Mix well to incorporate all ingredients.
- Taste and adjust seasonings if necessary. Ensure the filling is creamy and properly seasoned for the best flavor.
Assembling and Baking
Now comes the fun part – putting it all together!
- Preheat your oven to 375°F (190°C).
- Layer a thin coating of tomato sauce at the bottom of a large baking dish.
- Fill each uncooked pasta shell with a generous spoonful of the spinach-ricotta mixture. A small spatula or piping bag can make this task easier.
- Place the stuffed shells in the baking dish, arranging them snugly side by side.
- Cover the shells with the remaining sauce, making sure they’re fully coated. The extra liquid will help cook the pasta as it bakes.
- Cover the dish securely with foil and bake for approximately 45 minutes.
- Remove the foil, sprinkle additional mozzarella and Parmesan over the top, and bake uncovered for another 10-15 minutes until the cheese is melted and bubbly.
Serving Suggestions
These spinach and ricotta stuffed shells make for a satisfying main course. Here are some ideas to round out your meal:
- Pair with a crisp green salad tossed in a light vinaigrette for a balanced meal.
- Pair with garlic bread or crusty Italian bread to soak up extra sauce
- Serve with a side of roasted vegetables, such as zucchini, bell peppers, or eggplant, for added flavor and nutrition.
- Complement the dish with a glass of medium-bodied red wine like Chianti or Sangiovese
Many delicious ingredients are also exceptionally healthy. Here are the world’s healthiest herbs and spices, supported by science.
Make-Ahead and Storage Tips
One of the great advantages of this dish is its versatility for meal prep and leftovers:
- Assemble the stuffed shells up to 24 hours ahead and refrigerate until ready to bake.
- You can also freeze unbaked stuffed shells for up to 3 months. Thaw them overnight in the refrigerator before baking.
- Leftover baked shells can be refrigerated for 3-4 days and reheated in the oven or microwave
Variations to Try
While the classic spinach and ricotta combination is hard to beat, don’t be afraid to experiment with these tasty variations:
- Swap spinach for other leafy greens like kale or Swiss chard
- Add cooked and crumbled Italian sausage to the filling for a meaty twist
- Incorporate roasted butternut squash or pumpkin puree into the ricotta mixture for a fall-inspired version
- Try using a creamy Alfredo sauce instead of tomato sauce for a richer dish
Nutritional Benefits
This vegetarian-friendly dish offers several nutritional advantages:
- Spinach provides iron, vitamins A and C, and fiber
- Ricotta and other cheeses contribute calcium and protein
- Tomato sauce is rich in lycopene, an antioxidant linked to various health benefits
- Using whole wheat pasta shells can increase the fiber content
Why This Dish is a Winner
Spinach and ricotta stuffed shells offer a perfect balance of flavors and textures that appeal to both kids and adults alike. The creamy, cheesy filling contrasts beautifully with the tender pasta and tangy tomato sauce. It’s a dish that feels special enough for company but is easy enough for weeknight dinners.
Whether you’re a seasoned cook or just starting to explore Italian cuisine, this recipe is sure to become a go-to favorite in your culinary repertoire. So gather your ingredients, preheat that oven, and get ready to enjoy a comforting, delicious meal that will transport your taste buds straight to Italy!
Frequently Asked Questions
Here are answers to some frequently asked questions about making spinach and ricotta stuffed shells:
1- Can I use no-boil lasagna noodles instead of shells?
While not traditional, you can layer the filling between no-boil lasagna noodles for a similar effect.
2- My sauce seems too watery. What should I do?
The sauce will thicken as it bakes. If the dish is still too thin after baking, let it rest for 10-15 minutes before serving to allow it to thicken.
3- Can I make this dish vegan?
Yes! Use vegan ricotta and cheese alternatives, and omit the egg or use a plant-based egg substitute.