Description
Spinach Ricotta Stuffed Shells is a comforting Italian-inspired baked pasta dish featuring jumbo pasta shells filled with a creamy mixture of spinach, ricotta cheese, and seasonings, all baked in a rich tomato sauce topped with mozzarella and parmesan cheeses. This hearty casserole serves 5 to 6 people, perfect for family dinners or gatherings.
Ingredients
Scale
Tomato Sauce
- 2 tbsp olive oil
- 2 eschallots (or 1 small onion), finely chopped
- 4 garlic cloves, finely minced
- 1 bay leaf (fresh, or substitute dried)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/3 cup tomato paste
- 700g / 25 oz tomato passata (tomato sauce)
- 1/3 cup Chardonnay or other dry white wine (or additional vegetable stock)
- 4 cups low sodium vegetable stock/broth
- 3/4 tsp salt
- 1 1/2 tsp white sugar
- 1/3 tsp black pepper
Stuffing
- 250g / 8 oz frozen chopped spinach, thawed and drained
- 500g / 1 lb full fat ricotta cheese
- 1/2 cup finely shredded parmesan cheese
- 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss, or any preferred blend)
- 1 egg
- 1 large garlic clove, minced
- Sprinkling of grated fresh nutmeg or 1/8 tsp nutmeg powder (optional)
- 3/4 tsp cooking or kosher salt
- 1/2 tsp black pepper
Pasta and Topping
- 250g / 8 oz jumbo pasta shells (conchiglioni)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- Fresh basil and parmesan for garnish (optional)
Instructions
- Prepare the Sauce: In a large saucepan, heat olive oil over medium heat. Add the chopped eschallots or onion, garlic, and bay leaf, cooking until softened and fragrant. Stir in dried thyme and oregano, then add the tomato paste. Cook for a few minutes to deepen the flavor. Pour in the tomato passata and white wine, letting it simmer gently. Add vegetable stock, salt, sugar, and black pepper. Let the sauce simmer on low heat for about 45-60 minutes until thickened, stirring occasionally.
- Prepare the Stuffing: While the sauce simmers, thoroughly drain the thawed chopped spinach to remove excess moisture. In a large bowl, combine the spinach, ricotta, parmesan, shredded cheese, egg, minced garlic, nutmeg (if using), kosher salt, and black pepper. Mix well until all ingredients are evenly incorporated, forming a creamy filling mixture.
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain carefully and rinse with cold water to stop cooking and make handling easier.
- Stuff the Pasta Shells: Using a spoon, fill each shell generously with the spinach and ricotta filling. Place the stuffed shells carefully in a baking dish in a single layer.
- Assemble the Dish: Pour the prepared tomato sauce evenly over the stuffed shells, ensuring they are well-covered. Sprinkle the top with shredded mozzarella and parmesan cheeses for a deliciously melty, cheesy crust.
- Bake the Stuffed Shells: Preheat your oven to 180°C (350°F). Cover the baking dish loosely with aluminum foil and bake for about 40 minutes. Remove the foil in the last 10 minutes to allow the cheese to brown lightly on top.
- Garnish and Serve: Once baked, remove from oven and let rest for a few minutes. Garnish with fresh basil leaves and additional parmesan cheese if desired. Serve warm and enjoy this hearty, comforting meal.
Notes
- Make sure to thoroughly drain the spinach after thawing to prevent watery filling and sauce.
- If you don’t have Chardonnay or white wine, use extra vegetable stock as a substitute.
- Use full-fat ricotta for best creamy texture and flavor.
- You can customize the shredded cheese blend according to your preference; mozzarella provides meltiness, while cheddar or gruyere add depth.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated covered in the oven or microwave.
