Introduction to Spinach Ricotta Stuffed Shells
Ah, Spinach Ricotta Stuffed Shells—the dish that’s not just a meal, but an experience! If you’re a busy professional juggling work, social life, and maybe a little self-care, these loaded pasta shells will be your new best friend. The beauty of homemade stuffed shells is in their simplicity and flavor.
Why Homemade Stuffed Shells are a Game Changer for Young Professionals
First, let’s talk convenience. Imagine coming home after a long day and having the ability to whip up a delicious meal that not only satisfies your cravings but also feels like a warm hug from the inside. By stuffing uncooked shells and baking them in a rich tomato sauce, you simplify both your cooking and washing-up time.
- Tasty and Nutritious: With a hearty filling of spinach and ricotta, these shells serve up a solid dose of nutrients. You’re getting protein, iron, and vitamins, all wrapped up in that delightful pasta!
- Meal Prep Hero: Make a larger batch and enjoy leftovers throughout the week—either reheated or even transformed into a new dish.
For a deep dive into making the best stuffed shells, check out our full recipe on Spinach Ricotta Stuffed Shells and elevate your weeknight dinner game! Cooking doesn't have to be stressful, and with these shells, it won't be!
Ingredients for Spinach Ricotta Stuffed Shells
When preparing these delightful spinach ricotta stuffed shells, having the right ingredients is key to achieving that creamy, flavorful filling and a vibrant sauce. Here’s what you’ll need:
Essential ingredients for the sauce
Creating a rich and zesty sauce adds depth to your stuffed shells. You’ll need:
- Olive oil
- Finely chopped eschallots or a small onion
- Minced garlic cloves
- Fresh bay leaf
- Dried thyme and oregano
- Tomato paste
- Tomato passata (or tomato sauce)
- Vegetable stock
- Seasonings like salt, sugar, and black pepper
For more details on tomato passata, check out this guide on tomato sauces.
Filling ingredients to make it creamy and delicious
The filling is where you can get really creative! Your spinach ricotta stuffed shells will require:
- Thawed chopped frozen spinach
- Full-fat ricotta (for that luscious texture)
- Shredded parmesan and mozzarella cheese
- An egg to bind it all together
- A hint of minced garlic and optional nutmeg for flavor
Jumbo pasta shells—what to look for
When it comes to pasta, jumbo shells (conchiglioni) are a must. Look for those that are sturdy enough to hold up during baking, ideally made from quality durum wheat. Many grocery stores carry them, so keep an eye out for a brand that’s reputable. Avoid pre-cooked shells; you want to stuff them raw to absorb the delightful sauce flavors as they cook!
Now that you have a clear overview of the spinach ricotta stuffed shells ingredients, you're ready to dive into making this comforting dish!
Preparing Spinach Ricotta Stuffed Shells
When you think about comforting pasta dishes, spinach ricotta stuffed shells surely tops the list. This recipe transforms simple ingredients into a heartwarming meal that’s perfect for a cozy dinner with friends or family. Let’s dive into the step-by-step process of preparing this delightful dish!
Make the Flavorful Sauce
Start your culinary adventure by creating a robust sauce that elevates your stuffed shells. In a medium pot, heat 2 tablespoons of olive oil over medium-high heat. Sauté finely chopped shallots (or onions) and minced garlic until they’re fragrant and slightly translucent, about 3-4 minutes. Then stir in a bay leaf, dried thyme, and oregano. The aroma here is just delightful!
Next, add ⅓ cup of tomato paste, allowing it to cook for an additional minute before introducing tomato passata and low-sodium vegetable broth. Season with salt, sugar, and black pepper, and let the mixture simmer uncovered for about 20 minutes. Not only does this sauce come together effortlessly, but it’ll also soak into your pasta shells, preventing dryness in your final dish. You can read more about making simple yet flavorful sauces here.
Prepare the Rich Filling
While your sauce simmers, it's time to whip up the stuffing! Begin with 250g of thawed frozen spinach for convenience. Make sure to squeeze out any excess water, as you want a creamy filling rather than a watery mess. In a bowl, combine the spinach with ricotta, shredded Parmesan, mozzarella, an egg, minced garlic, a sprinkle of nutmeg (if desired), and seasoning of salt and black pepper. Mix everything well until it’s creamy and uniformly combined.
Stuff the Uncooked Shells
Grab your jumbo pasta shells and start stuffing those beauties with your creamy spinach and ricotta mixture. Don’t be shy—fill them generously! This step is a bit messy (in the best way), but it's part of the fun. Once stuffed, set aside the shells as you prepare to assemble the dish.
Assemble the Dish for Baking
Preheat your oven to 200°C (400°F). In a 9 x 13-inch baking dish, pour a generous layer of your hot tomato sauce. This base is crucial as it keeps the shells moist. Gently place your stuffed shells in the sauce, making sure many are submerged to soak up all that delicious flavor. Don’t worry if some shells poke out; they’ll be perfect!
Bake to Perfection
Cover the dish with foil or a baking tray, and let it bake for about 70 minutes. After this initial bake, check the shells; they should be al dente. If they need more time, return the dish to the oven. Once they’re ready, sprinkle the remaining mozzarella and Parmesan on top, and let it bake uncovered for an additional 15 minutes until the cheese is bubbly and golden.
And there you have it: gorgeous, spinach ricotta stuffed shells that will impress anyone who sits at your table! Don't forget to garnish with fresh basil for a pop of color and flavors. Enjoy!
Variations on Spinach Ricotta Stuffed Shells
Add protein: chicken, turkey bacon, or beef
Looking to amp up the protein in your spinach ricotta stuffed shells? Consider adding cooked chicken or turkey bacon for a savory twist. You could also incorporate ground beef for a heartier filling. Simply mix your chosen meat with the ricotta and spinach before stuffing the shells. It’s a great way to create a more filling dish, perfect for those busy weeknights when you need a little extra sustenance.
Make it vegan with plant-based alternatives
Craving a vegan version of these spinach ricotta stuffed shells? Swap the ricotta for a blend of silken tofu, nutritional yeast, and a splash of lemon juice for a creamy filling. You can also use vegan cheese for a melty topping. With these substitutions, you can enjoy the same comforting flavors while accommodating a plant-based diet. Explore more vegan alternatives and tips here!
Cooking tips for Spinach Ricotta Stuffed Shells
How to avoid dry stuffed shells
To keep your spinach ricotta stuffed shells moist and flavorful, don't skimp on the sauce! Pour a generous amount over the stuffed shells before baking, as they absorb the flavors beautifully. Consider adding extra vegetable broth or homemade sauce to prevent drying out during cooking. Additionally, covering the dish while baking will help retain moisture.
Tips for storing and reheating leftovers
If you have any leftovers, store your spinach ricotta stuffed shells in an airtight container in the fridge for up to three days. For freezing, wrap them tightly in plastic wrap before placing them in a freezer-safe bag. When it’s time to reheat, microwaving them covered with a damp paper towel ensures they stay moist and delicious. For a slightly crispy top, pop them in the oven for a few minutes instead!
Feel free to explore more tips on storing leftovers effectively on sites like The Kitchn or Food Network.
Serving suggestions for Spinach Ricotta Stuffed Shells
Perfect companions: salads, garlic bread, or a light soup
To elevate your spinach ricotta stuffed shells, pair them with fresh salads like a classic Caesar or a vibrant mixed greens salad drizzled with balsamic vinaigrette. The crunch and acidity of the salad will balance the creamy filling beautifully. For a comforting touch, serve with crispy, buttery garlic bread — the perfect vessel for soaking up that luscious tomato sauce! If you’re in the mood for something lighter, a simple vegetable-based soup can provide a lovely warm complement.
Garnishes to elevate your dish
Don’t underestimate the power of garnishes! A sprinkle of fresh basil adds a pop of color and aromatic freshness, while additional shaved parmesan on top can enhance the richness of your stuffed shells. For a touch of elegance, drizzle a bit of high-quality olive oil right before serving—it truly elevates the flavor profile. Consider adding a dash of red pepper flakes for a hint of heat, or a few toasted pine nuts for crunch and sophistication.
For more ideas on sides and garnishes, check out this great resource. Happy cooking!
Time details for Spinach Ricotta Stuffed Shells
Preparation Time
Getting started on these delightful spinach ricotta stuffed shells will take about 25 minutes. Make sure to gather your ingredients and have your work surface clear to make the prep go smoothly!
Cooking Time
For cooking, you’ll need around 1 hour and 45 minutes. This includes baking time, letting the flavors meld beautifully in the oven. Your kitchen will smell amazing!
Total Time
In total, the complete journey from prep to plate comes to 2 hours and 10 minutes. It might seem like a bit of a wait, but trust me—the result is well worth it! If you're looking for more pasta inspiration, check out this guide to perfect pasta dishes. Wouldn't those crispy baked shells be a fantastic way to impress your friends?
Now that you know the timing, let's dive back into the delicious recipe itself!
Nutritional Information for Spinach Ricotta Stuffed Shells
When indulging in a serving of spinach ricotta stuffed shells, it’s good to know what you’re putting on your plate. Here’s a quick breakdown of the nutritional content to keep you informed:
Calories
Each serving contains approximately 798 calories, making it a hearty and satisfying meal for any occasion.
Protein
Packed with 43g of protein, these shells not only please your palate but also support muscle health and keep you feeling full longer.
Sodium
Be mindful of the 1716mg of sodium per serving, which is significant. If you're watching your salt intake, you might consider using low-sodium options in your sauce and filling.
These delicious spinach ricotta stuffed shells are a nutritious way to enjoy a comforting classic while providing your body with essential nutrients. For more detailed information, check out USDA guidelines on dietary recommendations here.
Enjoy filling and sharing these tasty shells with family and friends, knowing you're also serving up a balanced option!
FAQs about Spinach Ricotta Stuffed Shells
Can I prep stuffed shells ahead of time?
Absolutely! You can prepare your spinach ricotta stuffed shells a day in advance. Just assemble them in the baking dish, cover tightly with plastic wrap or aluminum foil, and store in the refrigerator. When you're ready to bake, simply remove the covering and pop them in the oven, adding a few extra minutes to the cooking time if needed.
What's the best way to freeze leftovers?
If you have any leftovers from your delicious meal, you can freeze them for future enjoyment! To do this, allow the shells to cool completely, then transfer them to an airtight container or a freezer-safe bag. They can be stored for up to three months. Thaw in the refrigerator overnight before reheating, then warm in the oven or microwave.
Can I use fresh spinach instead of frozen?
Yes, you can definitely use fresh spinach! You'll need about 500g (1 lb) of fresh spinach. Just sauté it in a little olive oil until wilted, then let it cool before mixing it into your spinach ricotta stuffed shells filling. This option adds a vibrant taste and texture to your dish.
For more tips and recipes, check out the Food Network and Serious Eats!
Conclusion on Spinach Ricotta Stuffed Shells
Homemade meals, like these spinach ricotta stuffed shells, capture the essence of comfort and joy that fast food simply can't match. When you cook from scratch, you create not just food but experiences and memories with loved ones. So, take a moment to cherish the flavors of homemade goodness!
Spinach Ricotta Stuffed Shells
Equipment
- Baking dish
Ingredients
Sauce
- 2 tablespoon olive oil
- 2 es eschallots/shallots or 1 small onion, finely chopped
- 4 cloves garlic finely minced
- 1 bay leaf fresh (sub dried)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ⅓ cup tomato paste
- 700 g tomato passata (US: tomato sauce)
- ⅓ cup Chardonnay or other dry white wine (sub more stock)
- 4 cups vegetable stock/broth low sodium
- ¾ teaspoon salt
- 1 ½ teaspoon white sugar
- ⅓ teaspoon black pepper
Filling
- 250 g frozen chopped spinach thawed
- 500 g ricotta full fat please
- ½ cup parmesan finely shredded
- 1 cup shredded cheese any type!
- 1 large egg
- 1 clove garlic minced
- fresh nutmeg just a sprinkling or ⅛ tsp
- ¾ teaspoon cooking / kosher salt
- ½ teaspoon black pepper
Stuffed shells
- 250 g jumbo pasta shells (conchiglioni)
- 1 ½ cups shredded mozzarella
- ½ 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 23 x 33 cm / 9 x 13" 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! Sprinkle with mozzarella then parmesan. Bake 15 minutes until melted.
- Serve, garnished with extra parmesan and basil if desired!
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