Description
Spinach Ricotta Stuffed Shells are a comforting baked pasta dish made by stuffing uncooked jumbo shells with a creamy spinach and ricotta filling, then baking them in a generous amount of flavorful tomato sauce. The pasta cooks directly in the sauce, resulting in perfectly tender shells and a rich, luscious base.
Ingredients
- Sauce:
- 2 tablespoons olive oil
- 2 eschalots (or 1 small onion), finely chopped
- 4 garlic cloves, minced
- 1 fresh bay leaf (or 1 dried)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/3 cup tomato paste
- 700 g (25 oz) tomato passata
- 1/3 cup dry white wine
- 4 cups (1 liter) low sodium vegetable stock
- 3/4 teaspoon salt
- 1 1/2 teaspoons white sugar
- 1/3 teaspoon black pepper
- Filling:
- 250 g (8 oz) frozen chopped spinach, thawed and squeezed dry
- 500 g (1 lb) full-fat ricotta
- 1/2 cup shredded parmesan
- 1 cup shredded cheese (mozzarella, cheddar, colby, gruyere, or Swiss)
- 1 egg
- 1 garlic clove, minced
- Pinch nutmeg (optional)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Assembly:
- 250 g (8 oz) jumbo pasta shells, uncooked
- 1 1/2 cups shredded mozzarella
- 1/2 cup shredded parmesan
- Fresh basil for garnish (optional)
Instructions
- Heat olive oil in a saucepan. Sauté eschalots, garlic, bay leaf, thyme, and oregano for 3–4 minutes.
- Add tomato paste and cook 1 minute. Pour in wine and simmer 2 minutes until mostly evaporated.
- Add passata, vegetable stock, sugar, salt, and pepper. Simmer uncovered on low for 20 minutes. Keep sauce hot.
- In a bowl, combine squeezed spinach, ricotta, parmesan, shredded cheese, egg, garlic, nutmeg, salt, and pepper. Mix well.
- Preheat oven to 200°C (400°F) or 180°C (350°F fan).
- Pour hot sauce into a 9×13-inch baking dish.
- Stuff uncooked shells generously with filling and arrange in dish, mostly submerged.
- Cover tightly with foil and bake 70 minutes.
- Remove foil, sprinkle mozzarella and parmesan on top, and bake uncovered 15 minutes until melted and lightly golden.
- Rest a few minutes before serving. Garnish with basil and extra parmesan.
Notes
- Do not pre-boil shells; they cook in the sauce.
- Sauce should be slightly watery before baking.
- Full-fat ricotta yields best texture.
- Dish can be assembled 24 hours ahead.
- Freezes well up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (1/6 recipe)
- Calories: 590 kcal
- Sugar: 10 g
- Sodium: 920 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 95 mg
