Stuffed Shells with Spinach and Ricotta
User Reviews
5
20 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
45 mins
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Resting Time
15 mins
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Total Time
1 hr 30 mins
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Servings
6
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Calories
880 kcal
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Course
Main Course
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Cuisine
Italian
Stuffed Shells with Spinach and Ricotta
Report
Stuffed Shells with Spinach and Ricotta features jumbo pasta shells filled with a mixture of ricotta, mozzarella, chopped blanched spinach, parsley, Pecorino Romano, eggs, and garlic powder, baked in a tomato-based sauce seasoned with garlic, red pepper flakes, and fresh basil. This assembly yields a creamy, cheesy filling with a fresh tomato sauce, creating a hearty baked pasta dish.
Description
The recipe starts with preparing a tomato sauce sautéed with garlic and red pepper flakes, enriched with tomato paste, crushed plum tomatoes, and fresh basil. The pasta shells are boiled until very al dente to avoid overcooking during baking. Spinach is blanched briefly, squeezed dry, and chopped before combining with ricotta, mozzarella, Pecorino Romano, parsley, beaten eggs, and garlic powder to form the filling.
Stuffed shells are then layered with sauce, filled, and baked at 400°F until bubbling and cooked through. The balance of creamy cheeses with spinach contrasts with the mildly spicy, savory tomato sauce. Leftover sauce can be served alongside.
This dish can be portioned into six to eight servings. It freezes well when assembled in a foil baking tray and reheated at 350-400°F until heated through, making it convenient for meal prep or future meals.
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Ingredients
For the sauce
- 1/4 cup (60ml) extra virgin olive oil
- 6 cloves garlic sliced
- 1/2 teaspoon red pepper flakes crushed, hot
- 3 tablespoons (45g) tomato paste
- 1/2 cup (120ml) water
- 3 ounce can plum tomatoes hand crushed or blender pulsed
- salt to taste
- black pepper to taste
- 10 large basil hand torn, leaves
For the ricotta mixture and shells
- 1 pound (454g) pasta shells about 40 shells, jumbo
- 1 1/2 pounds (680g) ricotta cheese drained, whole milk
- 3 cups (340g) mozzarella cheese shredded, whole milk
- 1/2 cup Italian flat-leaf parsley minced
- 1 pound (454g) baby spinach blanched, water squeezed out, and chopped
- 3/4 cup (68g) Pecorino Romano cheese grated
- 2 large egg beaten
- 1/2 teaspoon garlic powder
Instructions
For the sauce
- Heat a large pot or pan to medium heat with olive oil and add the garlic. Saute until golden (about 2 minutes) then add the crushed red pepper flakes and cook for another 30 seconds.
- Add the tomato paste and cook for 5 minutes stirring frequently. If the paste starts to burn add some of the water. Add the remaining water and the plum tomatoes and bring the sauce to a lively simmer.
- Taste test and season with salt and pepper as required. Turn the heat to low, and cover the pot with the lid cracked, making sure to stir occasionally. Mix in the basil a few minutes before assembling the shells.
For the shells
- Preheat the oven to 400°F.
- Bring a large pot of salted water (2 tablespoons salt per gallon of water). Blanch the baby spinach for 30 seconds. Place the spinach in a fine mesh strainer or in a clean kitchen towel and squeeze out as much water as possible. Give the spinach a chop and set it aside.
- Boil the shells in the same pot until very al dente (about 3 minutes less than package directions). Stir frequently to avoid sticking. Strain the shells and place on clean kitchen towels to drain for a few minutes then transfer the shells to a parchment paper-lined baking sheet to avoid sticking. Allow the shells to cool before stuffing.
- Combine the ricotta, 2 cups shredded mozzarella, 1/2 cup of grated Pecorino Romano cheese, parsley, baby spinach, and garlic powder. Taste test the ricotta mixture and if desired add a bit of salt. When satisfied with the taste add the 2 beaten eggs and combine.
- Ladle a thick layer of sauce (about 1") onto the bottom of a large baking dish. You will need two 9x13 baking dishes or one large 13x18 deep baking pan.
- To fill the shells use either a small spoon or spatula or a pastry bag filled with the ricotta mixture. Either spoon or pipe the filling into each shell. Place the filled shells into the baking dish seam side up.
- Top the shells with more of the sauce but do not cover completely. Sprinkle the remaining mozzarella and Pecorino cheese on top. Cover with a piece of parchment paper then aluminum foil. Bake the shells for 20 minutes. After 20 minutes remove the covering and bake for 15 minutes more until bubbly and crisp. You can broil the top during the last 1-2 minutes but watch carefully.
- Let the shells sit for at least 10 minutes before eating. Extra sauce can be served on the side. Enjoy!
Notes
- Boil the pasta shells until very al dente to prevent over-softening after baking.
- Prepare extra shells to account for any that may break during boiling.
- Serve additional tomato sauce on the side for added moisture and flavor.
- The assembled stuffed shells freeze well; bake from frozen at 350-400°F until thoroughly heated.
- This recipe yields 6 large or 8 moderate-sized servings.
Nutrition Information
Show Details
Calories
880kcal
(44%)
Carbohydrates
121.1g
(40%)
Protein
49.6g
(99%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Cholesterol
176mg
(59%)
Sodium
937mg
(39%)
Fiber
21.5g
(86%)
Sugar
41.4g
(83%)
Calcium
659mg
(66%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 880 kcal
% Daily Value*
| Calories | 880kcal | 44% |
| Carbohydrates | 121.1g | 40% |
| Protein | 49.6g | 99% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 176mg | 59% |
| Sodium | 937mg | 39% |
| Fiber | 21.5g | 86% |
| Sugar | 41.4g | 83% |
| Calcium | 659mg | 66% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
20 reviews
Excellent
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