Welcome to our delicious kitchen! If you’re craving a hearty, comforting, and cheesy Italian dish, look no further than Spinach Ricotta Stuffed Shells. This delightful recipe, also known as Conchiglioni, combines tender pasta shells stuffed with a rich spinach and ricotta mixture, all baked to perfection in a flavorful tomato sauce. Whether you’re a pasta lover or an Italian food enthusiast, this dish is sure to impress.
Introduction
Spinach Ricotta Stuffed Shells are a fusion of Italian and American-Italian cuisine, offering the perfect balance of creamy cheese, spinach, and robust tomato sauce. This dish is a great way to enjoy pasta with a rich, cheesy filling, and it’s a fantastic choice for gatherings, family dinners, or meal prepping. The best part? The shells absorb the flavorful tomato sauce as they bake, making each bite irresistible. This recipe is not only easy to make but also a hit with both kids and adults, making it a must-try for any pasta lover.
Ingredients for Spinach Ricotta Stuffed Shells
Here’s everything you need to make this delicious recipe:
- sauce:
- 2 tbsp olive oil
- 2 shallots (or 1 small onion), finely chopped
- 4 garlic cloves, minced
- 1 bay leaf (fresh or dried)
- ½ tsp dried thyme
- ½ tsp dried oregano
- ⅓ cup tomato paste
- 700g (25 oz) tomato passata
- ⅓ cup Chardonnay (or any dry white wine)
- 4 cups vegetable stock (low sodium)
- ¾ tsp salt
- 1½ tsp white sugar
- ⅓ tsp black pepper
- filling:
- 250g (8 oz) frozen chopped spinach, thawed and squeezed dry
- 500g (1 lb) full-fat ricotta
- ½ cup Parmesan, finely shredded
- 1 cup shredded cheese (Mozzarella, Colby, Cheddar, or any mix)
- 1 egg
- 1 large garlic clove, minced
- Grated fresh nutmeg (optional)
- ¾ tsp kosher salt
- ½ tsp black pepper
- shells:
- 250g (8 oz) jumbo pasta shells (Conchiglioni)
- 1½ cups shredded mozzarella
- ½ cup Parmesan, shredded
- Fresh basil and extra Parmesan for garnish (optional)
How to Make Spinach Ricotta Stuffed Shells – Step by Step
Step1: Prepare the Sauce
- In a medium pot, heat olive oil over medium heat. Sauté shallots, garlic, bay leaf, thyme, and oregano for 3-4 minutes until fragrant and soft.
- Add tomato paste and cook for another minute, stirring frequently.
- Pour in the white wine and let it simmer on high heat until it reduces, about 2 minutes.
- Add tomato passata, vegetable stock, sugar, salt, and black pepper. Bring the sauce to a gentle simmer and cook uncovered for 20 minutes. Keep the sauce warm.
Step2: Prepare the Filling
- While the sauce is simmering, squeeze out the excess water from the thawed spinach.
- In a large bowl, mix the spinach, ricotta, Parmesan, shredded cheese, egg, garlic, nutmeg (if using), salt, and pepper until well combined.
Step3: Stuff the Shells
- Preheat your oven to 200°C (400°F).
- Using a spoon, stuff each uncooked pasta shell generously with the spinach ricotta filling.
- In a large baking dish, pour a layer of the hot tomato sauce.
- Place the stuffed shells in the dish, ensuring most of them are submerged in the sauce.
Step4: Bake the Stuffed Shells
- Cover the dish with foil or a baking tray and bake for 70 minutes.
- Remove the cover, sprinkle the mozzarella and Parmesan over the shells, and bake uncovered for another 15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil and extra Parmesan if desired, and serve hot!
Helpful Tips for Spinach Ricotta Stuffed Shells
- Fresh vs. Frozen Spinach: You can use fresh spinach instead of frozen, but make sure to cook and drain it well to remove excess moisture.
- Wine Substitutes: If you don’t have white wine, use an equal amount of vegetable stock instead.
- Extra Filling: If you have leftover filling, add it to the sauce or use it as a spread on toast!
Cooking Tips for the Best Spinach Ricotta Stuffed Shells
- Al Dente Perfection: Don’t overbake the shells. Check them around the 70-minute mark to ensure they are al dente.
- Cheese Variety: Experiment with different cheeses in the filling for more flavor. Gruyère and Swiss cheese work wonderfully with ricotta.
Serving Suggestions for Spinach Ricotta Stuffed Shells
Spinach Ricotta Stuffed Shells pair beautifully with a side of garlic bread, a fresh green salad, or a glass of Chardonnay. You can also serve it with roasted vegetables like zucchini or asparagus for a complete meal. For a cozy dinner, serve with a warm bowl of minestrone soup.
Nutritional Information
Per serving:
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 700mg
- Carbohydrates: 32g
- Fiber: 4g
- Sugar: 5g
- Protein: 20g
Storage and Leftovers for Spinach Ricotta Stuffed Shells
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the shells in an oven-safe dish, cover with foil, and bake at 180°C (350°F) for 15-20 minutes. Alternatively, microwave individual portions for 2-3 minutes.
Frequently Asked Questions (FAQs) for Spinach Ricotta Stuffed Shells
1. Can I make the stuffed shells in advance?
Yes, you can assemble the shells up to 24 hours in advance. Cover and refrigerate, then bake when ready.
2. Can I freeze stuffed shells?
Absolutely! Freeze them before baking by assembling the dish, covering it tightly, and freezing for up to 3 months.
3. What pasta is best for stuffing?
Jumbo pasta shells (Conchiglioni) are ideal for stuffing. You can also use cannelloni if you prefer.
4. Can I use gluten-free pasta?
Yes, gluten-free jumbo shells are available in most stores and work perfectly with this recipe.
Related Recipes for Spinach Ricotta Stuffed Shells Lovers:
Conclusion
Thank you for joining us in making these delicious Spinach Ricotta Stuffed Shells. Whether you’re cooking for a family gathering or meal-prepping for the week, this recipe is sure to become a favorite. Don’t forget to leave a comment with your variations or tips for making this dish even better!
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Spinach Ricotta Stuffed Shells Recipe – Easy & Delicious
Description
Welcome to our delicious kitchen! If you’re craving a hearty, comforting, and cheesy Italian dish, look no further than Spinach Ricotta Stuffed Shells. This delightful recipe, also known as Conchiglioni, combines tender pasta shells stuffed with a rich spinach and ricotta mixture, all baked to perfection in a flavorful tomato sauce. Whether you’re a pasta lover or an Italian food enthusiast, this dish is sure to impress.
Ingredients
- For the sauce:
- 2 tbsp olive oil
- 2 shallots (or 1 small onion), finely chopped
- 4 garlic cloves, minced
- 1 bay leaf (fresh or dried)
- ½ tsp dried thyme
- ½ tsp dried oregano
- ⅓ cup tomato paste
- 700g (25 oz) tomato passata
- ⅓ cup Chardonnay (or any dry white wine)
- 4 cups vegetable stock (low sodium)
- ¾ tsp salt
- 1½ tsp white sugar
- ⅓ tsp black pepper
- For the filling:
- 250g (8 oz) frozen chopped spinach, thawed and squeezed dry
- 500g (1 lb) full-fat ricotta
- ½ cup Parmesan, finely shredded
- 1 cup shredded cheese (Mozzarella, Colby, Cheddar, or any mix)
- 1 egg
- 1 large garlic clove, minced
- Grated fresh nutmeg (optional)
- ¾ tsp kosher salt
- ½ tsp black pepper
- For the shells:
- 250g (8 oz) jumbo pasta shells (Conchiglioni)
- 1½ cups shredded mozzarella
- ½ cup Parmesan, shredded
- Fresh basil and extra Parmesan for garnish (optional)
Instructions
Step 1: Prepare the Sauce
- In a medium pot, heat olive oil over medium heat. Sauté shallots, garlic, bay leaf, thyme, and oregano for 3-4 minutes until fragrant and soft.
- Add tomato paste and cook for another minute, stirring frequently.
- Pour in the white wine and let it simmer on high heat until it reduces, about 2 minutes.
- Add tomato passata, vegetable stock, sugar, salt, and black pepper. Bring the sauce to a gentle simmer and cook uncovered for 20 minutes. Keep the sauce warm.
Step 2: Prepare the Filling
- While the sauce is simmering, squeeze out the excess water from the thawed spinach.
- In a large bowl, mix the spinach, ricotta, Parmesan, shredded cheese, egg, garlic, nutmeg (if using), salt, and pepper until well combined.
Step 3: Stuff the Shells
- Preheat your oven to 200°C (400°F).
- Using a spoon, stuff each uncooked pasta shell generously with the spinach ricotta filling.
- In a large baking dish, pour a layer of the hot tomato sauce.
- Place the stuffed shells in the dish, ensuring most of them are submerged in the sauce.
Step 4: Bake the Stuffed Shells
- Cover the dish with foil or a baking tray and bake for 70 minutes.
- Remove the cover, sprinkle the mozzarella and Parmesan over the shells, and bake uncovered for another 15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil and extra Parmesan if desired, and serve hot!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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Fresh vs. Frozen Spinach: You can use fresh spinach instead of frozen, but make sure to cook and drain it well to remove excess moisture.Wine Substitutes: If you don’t have white wine, use an equal amount of vegetable stock instead.Extra Filling: If you have leftover filling, add it to the sauce or use it as a spread on toast!
