Spinach and Ricotta Stuffed Shells are a beloved classic in Italian-American cuisine, often gracing dinner tables as a comforting, hearty meal. This dish combines the delicate flavors of creamy ricotta cheese and nutrient-rich spinach, all encased in tender pasta shells and baked to perfection with a rich tomato sauce. The origins of stuffed pasta can be traced back to Italy, where various fillings and shapes have been enjoyed for centuries. This particular recipe has become a staple in many households due to its simplicity and the delightful contrast of textures and flavors it offers.
The unique appeal of Spinach and Ricotta Stuffed Shells lies in the harmonious blend of its ingredients. The ricotta cheese provides a creamy, slightly tangy base, while the spinach adds a fresh, earthy note. The pasta shells, when cooked just right, offer a tender bite that complements the smooth filling. Topped with a generous layer of marinara sauce and a sprinkling of melted mozzarella, this dish is a true celebration of Italian comfort food.
Whether you’re preparing a family dinner or hosting a gathering with friends, Spinach and Ricotta Stuffed Shells are sure to impress. The recipe is straightforward and forgiving, making it an excellent choice for both novice and seasoned cooks. Let’s dive into the ingredients and steps needed to create this delicious dish.
Ingredients Needed for Spinach and Ricotta Stuffed Shells
For four servings of Spinach and Ricotta Stuffed Shells, you will need the following ingredients:
- 20 jumbo pasta shells
- 2 cups ricotta cheese (substitute with cottage cheese for a lighter option)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 10 oz fresh spinach (or 1 package frozen spinach, thawed and drained)
- 1 large egg
- 2 cups marinara sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
If you have dietary restrictions, consider using dairy-free cheese alternatives or gluten-free pasta shells. The recipe is highly adaptable, allowing you to tailor it to your preferences and needs.
Step-by-Step Preparation Guide
Initial Preparation
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that your oven is at the right temperature when you’re ready to bake the shells.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them until they are al dente, typically about 9-10 minutes. Drain the shells and rinse them with cold water to stop the cooking process. Set them aside on a clean kitchen towel to dry.
- Prepare the Spinach: If using fresh spinach, heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and saute until fragrant. Add the spinach and cook until wilted, about 3-4 minutes. Remove from heat, let it cool slightly, and then chop finely. If using frozen spinach, ensure it is thoroughly thawed and drained before chopping.
Cooking Process
- Make the Filling: In a large mixing bowl, combine the ricotta cheese, 1/2 cup of shredded mozzarella, grated Parmesan, chopped spinach, egg, dried basil, dried oregano, salt, and pepper. Mix until well combined.
- Stuff the Shells: Using a spoon or a piping bag, fill each cooked pasta shell with the ricotta and spinach mixture. Be generous with the filling, but ensure the shells can still close around it.
- Assemble the Dish: Spread 1 cup of marinara sauce evenly on the bottom of a baking dish. Arrange the stuffed shells on top of the sauce in a single layer. Pour the remaining marinara sauce over the shells and sprinkle the remaining 1/2 cup of shredded mozzarella on top.
Finishing Touches
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley for a burst of color and freshness.
- Serve: Serve the Spinach and Ricotta Stuffed Shells hot, ensuring each serving gets a generous amount of the marinara sauce and melted cheese.
Tips for Perfect Spinach and Ricotta Stuffed Shells
- Quality Ingredients: Use high-quality ricotta cheese and fresh spinach for the best flavor. If possible, make your own marinara sauce to control the seasoning and freshness.
- Prevent Overcooking: Cook the pasta shells just until al dente. Overcooked shells can become too soft and fall apart during stuffing and baking.
- Even Filling: Ensure the filling is evenly mixed and well-seasoned. Taste the filling before stuffing the shells to adjust the seasoning if necessary.
For a richer flavor, consider adding a pinch of nutmeg to the ricotta mixture. Nutmeg pairs wonderfully with spinach and cheese, enhancing the overall taste of the dish. Additionally, if you prefer a spicier kick, add a dash of red pepper flakes to the marinara sauce.
Serving Suggestions and Variations
Spinach and Ricotta Stuffed Shells are versatile and can be served with various side dishes. A simple green salad with a light vinaigrette complements the richness of the shells. Garlic bread or a crusty baguette is perfect for soaking up the extra marinara sauce. For a complete Italian feast, consider serving the shells with a side of roasted vegetables or a classic antipasto platter.
Wine pairings can elevate your dining experience. A crisp white wine, such as Pinot Grigio, pairs well with the creamy ricotta and spinach. If you prefer red wine, a light-bodied Chianti or Sangiovese complements the tomato sauce and cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, cover the shells with foil and bake in a 350°F (175°C) oven until warmed through. Alternatively, individual portions can be microwaved. This dish also freezes well; assemble the shells in a freezer-safe dish, cover tightly, and freeze for up to three months. Thaw in the refrigerator overnight before baking.
By following these steps and tips, you’ll be able to create a delicious and satisfying meal that showcases the timeless flavors of Spinach and Ricotta Stuffed Shells. Enjoy!
