Introduction to Spinach Ricotta Stuffed Shells
When craving a comforting meal, look no further than spinach ricotta stuffed shells. These delightful pasta pockets are not only delicious but offer a homemade alternative to fast food that feels both satisfying and wholesome. Let’s be real—there’s something magical about diving into a hearty plate of stuffed shells after a long day.
Why are they a great choice? For starters, they’re packed with nutritious ingredients, such as spinach and ricotta cheese, providing a burst of flavor and health benefits. Spinach is rich in vitamins and antioxidants, making these stuffed shells a guilt-free indulgence. Plus, you can customize them with your favorite cheeses or herbs, creating a dish that suits your taste perfectly.
Making stuffed shells is easier than you might think. You can prepare them in advance, making them an excellent option for busy weeknights or entertaining guests. Simply bake them in a rich tomato sauce, letting the flavors meld beautifully.
Want to make your weeknight dinners a little more exciting? Give this recipe for spinach ricotta stuffed shells a try, and you'll never look at fast food the same way! Check out the full recipe below!
Ingredients for Spinach Ricotta Stuffed Shells
Creating the perfect spinach ricotta stuffed shells starts with gathering high-quality ingredients. Here’s a breakdown to get you started!
Main Ingredients for the Sauce
Your sauce forms the flavorful base for these stuffed shells. You’ll want to grab:
- 2 tablespoon olive oil
- 2 eschallots or 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 bay leaf (fresh is best)
- ½ teaspoon each dried thyme and oregano
- 700g tomato passata (this gives your sauce a rich, smooth texture!)
- 4 cups low-sodium vegetable broth
- Salt, sugar, and black pepper to taste
Ingredients for the Filling
The filling brings that creamy, delightful flavor. Here’s what you’ll need:
- 250g frozen chopped spinach, thawed and excess moisture squeezed out
- 500g full-fat ricotta cheese for creaminess
- ½ cup finely shredded parmesan
- 1 cup shredded cheese of your choice (Mozzarella is a classic!)
- 1 egg
- 1 large garlic clove, minced
- A sprinkle of grated nutmeg (optional, but adds depth!)
Stuffed Shells Essentials
Now, let’s not forget the shells themselves! To create this delightful dish, you’ll need:
- 250g jumbo pasta shells (conchiglioni)
- 1 ½ cups shredded mozzarella for that ooey-gooey finish
- Fresh basil and additional parmesan for garnish
By ensuring all these ingredients are prepped and ready, you’re setting yourself up for success in making delicious spinach ricotta stuffed shells. Happy cooking!
Preparing Spinach Ricotta Stuffed Shells
Spinach ricotta stuffed shells are a delightful Italian-American comfort dish, perfect for a cozy dinner with friends or family. The melding of creamy ricotta and nutritious spinach, all nestled inside tender pasta shells and enveloped in rich tomato sauce, creates a dish that’s not only satisfying but also visually appealing. Let’s walk through the preparation step-by-step, ensuring you nail every aspect of these delicious stuffed shells.
Prepare the Sauce
Creating the sauce is the foundation of great spinach ricotta stuffed shells. Start by heating olive oil in a small pot over medium heat. Add finely chopped shallots or onion and minced garlic, sautéing until the onion becomes translucent—this should take about 3 to 4 minutes. Adding a bay leaf, along with dried herbs like thyme and oregano, elevates the flavor even more. Stir in tomato paste and let it cook for a minute before introducing tomato passata and low sodium vegetable stock. Let it simmer on low for about 20 minutes; this allows the flavors to fully develop.
Make the Filling
Now, let’s turn our attention to the filling. If you’re using frozen spinach, make sure to thaw it and squeeze out excess water—you don’t want a watery filling! Mix the drained spinach with ricotta, shredded cheese, an egg, and seasoning. Adding a sprinkle of nutmeg can enhance the creaminess and add a lovely depth of flavor. This mixture should be well combined to ensure every shell gets a uniform taste.
Stuff the Shells
Filling the shells is where the fun begins. Take your uncooked jumbo pasta shells—the key is to not pre-cook them. Stuff each shell generously with your delicious spinach ricotta mixture. The filling should be heaping; a filled shell is a happy shell! Place each stuffed shell into a baking dish filled with hot sauce you made earlier. They'll be mostly submerged, which is just how you want it to keep them moist as they bake.
Assemble the Dish
Once you've successfully stuffed all your shells, it's time to assemble. Pour the remaining hot sauce over the shells, ensuring each one gets its share of loveliness. You can finish with a sprinkle of shredded mozzarella and parmesan on top for that irresistible cheesy crust that everyone loves. Don’t skimp on this step!
Bake to Perfection
Preheat your oven to 200°C (400°F). Cover the baking dish with foil to lock in moisture and bake for about 70 minutes—don’t worry, the longer cook time ensures that the shells become tender and absorb all those lovely flavors. After that, remove the foil and let the cheese melt for an additional 15 minutes. The aroma that fills your kitchen will be unbeatable! Once golden and bubbling, let them sit for a few minutes before serving. Garnish with extra parmesan and fresh basil for a pop of color and freshness.
Enjoy your spinach ricotta stuffed shells, and remember: you’re just a few simple steps away from a hearty, crowd-pleasing dish!
Variations on Spinach Ricotta Stuffed Shells
Add protein: chicken or turkey bacon options
Looking to amp up your spinach ricotta stuffed shells? Consider adding protein! Shredded chicken mixed into the ricotta filling offers a hearty twist, while bits of turkey bacon bring a delightful smokiness without overpowering the dish. Just cook the chicken or turkey bacon beforehand, chop it into bite-sized pieces, and fold it right into the cheese mixture for an extra protein boost that's equally delicious and satisfying.
Vegetarian twists with different veggies
If you're after a vegetarian twist, try swapping in other veggies! Think sautéed mushrooms, zucchini, or bell peppers to add a bit of crunch and flavor. You could even experiment with a medley of seasonal vegetables, like roasted butternut squash or artichokes. This not only enhances the nutritional value but also brings vibrant colors to your spinach ricotta stuffed shells, making them as appealing to the eyes as they are to the palate.
For more delectable variations, explore creative takes on stuffed pasta like these homemade ravioli or give zucchini noodles a shot with ricotta filling!
Cooking Tips and Notes for Spinach Ricotta Stuffed Shells
Choosing the Right Type of Spinach
When preparing your spinach ricotta stuffed shells, consider using frozen chopped spinach for convenience and flavor. It’s quick, easy, and packed with nutrients, as freezing locks in freshness. If you prefer fresh spinach, opt for about 500g of baby spinach and sauté it lightly to remove excess moisture. This step is crucial to avoid soggy shells—nobody wants that!
Importance of Using Full-Fat Ricotta
For the best creamy texture, always use full-fat ricotta in your filling. Low-fat versions tend to be drier and less flavorful, making it harder for your stuffed shells to achieve that luscious consistency after baking. Plus, the richness of full-fat ricotta enhances the overall taste of your spinach ricotta stuffed shells, elevating them from good to unforgettable. For a guide to selecting the right ricotta, check out this helpful resource.
Serving Suggestions for Spinach Ricotta Stuffed Shells
Perfect Side Dishes to Complement the Shells
When it comes to pairing with your spinach ricotta stuffed shells, think fresh and vibrant sides! A simple arugula salad with cherry tomatoes and a lemon vinaigrette adds a refreshing crunch that balances the richness of the dish. Alternatively, roasted vegetables like zucchini or bell peppers lend earthy tones without overshadowing the stuffed shells. For classic Italian flair, serve some garlic bread on the side—who can resist that warm, buttery goodness?
Garnish Ideas for That Restaurant Finish
To elevate your spinach ricotta stuffed shells to gourmet status, consider garnishing them with fresh basil leaves or a sprinkle of grated Parmesan. A light drizzle of balsamic reduction adds an elegant touch, enhancing both the look and flavor of your dish. For a touch of color, you might even use edible flowers or microgreens. Professional tip: A dash of red pepper flakes can provide just the right amount of heat to awaken the taste buds!
Whether you're hosting friends or indulging in a cozy night in, these spinach ricotta stuffed shells sides and garnishes will impress every palate.
Time Breakdown for Spinach Ricotta Stuffed Shells
Preparation time
You'll want to set aside about 25 minutes to prep your ingredients. This includes chopping, mixing, and stuffing those delightful jumbo pasta shells.
Cooking time
Once assembled, the cooking takes approximately 1 hour and 45 minutes. This allows the flavors to meld beautifully while the shells cook through to perfection.
Total time
In total, from start to finish, you’re looking at roughly 2 hours and 10 minutes. While it may seem like a commitment, the outcome—hearty spinach ricotta stuffed shells—will make it worth every minute!
For more recipes similar to this, check out our guide on quick weeknight dinners that can help you save time in the kitchen without sacrificing flavor!
Nutritional Facts for Spinach Ricotta Stuffed Shells
When it comes to enjoying a delicious and satisfying meal, the spinach ricotta stuffed shells don't just please your palate; they also offer some valuable nutrition. Here's a quick look:
Calories
Each serving contains approximately 798 calories, making it a hearty choice that provides energy for your day.
Protein
With about 43 grams of protein per serving, these stuffed shells are not only filling but also a fantastic source of this essential nutrient, perfect for muscle repair and growth.
Sodium
On the sodium front, each serving has around 1,716 milligrams. While this adds flavor, it's a good idea to be mindful of this if you're watching your salt intake.
FAQs about Spinach Ricotta Stuffed Shells
Can I make stuffed shells ahead of time?
Absolutely! You can prepare your spinach ricotta stuffed shells in advance. Simply assemble them in your baking dish, cover with foil, and refrigerate for up to 24 hours before baking. Just remember to add a few extra minutes to the baking time since they will be going into the oven cold.
How do I store leftovers?
Leftovers? Yes, please! Store any remaining stuffed shells in an airtight container in the refrigerator for up to three days. For longer storage, freeze individual portions. When you're ready to enjoy them, thaw overnight in the fridge and reheat in the microwave for best results.
Can I use fresh spinach instead of frozen?
Of course! If you prefer fresh spinach, go for it. You'll need about 500g (1 lb) of fresh spinach. Sauté it with a little olive oil until it's wilted, then squeeze out excess moisture before mixing into the ricotta filling. This ensures your spinach ricotta stuffed shells remain deliciously moist.
Conclusion on Spinach Ricotta Stuffed Shells
In wrapping up, spinach ricotta stuffed shells are a delightful twist on a classic dish, combining rich flavors with a satisfying texture. Not only do they make a fantastic family meal, but they also reheat beautifully, ensuring that leftovers don't go to waste. Whether for a cozy dinner or entertaining guests, this recipe is sure to impress!
For more inspiration, check out Epicurious for similar dishes or Healthline for nutritional tips. Happy cooking!
Spinach Ricotta Stuffed Shells
Equipment
- baking dish
- small pot
- Mixing bowl
Ingredients
Sauce
- 2 tablespoon olive oil
- 2 eschallots or small onion finely chopped
- 4 garlic cloves finely minced
- 1 bay leaf fresh (sub dried)
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- ⅓ cup tomato paste
- 700 g tomato passata or US: tomato sauce
- ⅓ cup Chardonnay or other dry white wine
- 4 cups vegetable stock low sodium
- 0.75 teaspoon salt
- 1.5 teaspoon white sugar
- ⅓ teaspoon black pepper
Filling
- 250 g frozen chopped spinach thawed
- 500 g ricotta full fat please
- 0.5 cup parmesan finely shredded
- 1 cup shredded cheese Mozzarella, Colby, Cheddar, etc.
- 1 egg
- 1 large garlic clove minced
- fresh nutmeg just a sprinkling or ⅛ teaspoon nutmeg powder (optional)
- 0.75 teaspoon cooking / kosher salt
- 0.5 teaspoon black pepper
Stuffed shells
- 250 g jumbo pasta shells conchiglioni
- 1.5 cups shredded mozzarella
- 0.5 cup parmesan shredded
- Fresh basil and parmesan for garnish (optional)
Instructions
Sauce
- Heat oil in a small pot over medium high heat. Add garlic, onion, bay leaf, thyme and oregano. Cook for 3 – 4 minutes until the onion is translucent. Add tomato paste and cook for 1 minute.
- Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).
- Add passata, stock, sugar, salt and pepper. Stir then simmer on low (uncovered) for 20 minutes. Use while hot.
Filling
- Grab handfuls of spinach and squeeze out excess water.
- Place spinach in a bowl with remaining Filling ingredients. Mix well.
Assemble & Bake
- Preheat oven to 200°C/400°F (180°C fan).
- Stuff UNCOOKED shells with spinach ricotta filling. Stuff them full!
- Pour the hot tomato sauce in a baking dish. Gently place the stuffed shells in – most will be submerged, some may poke above surface.
- Cover with a baking tray (or foil) then bake for 70 minutes.
- Check the shells – they should be al dente! (If not, return to oven, covered). Sprinkle with mozzarella then parmesan. Bake 15 minutes until melted.
- Serve, garnished with extra parmesan and basil if desired!
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