Introduction to Spinach Ricotta Stuffed Shells
When you're looking for a satisfying and hearty meal to impress your friends or family, spinach ricotta stuffed shells are an excellent choice. These delightful pasta pockets are not only visually appealing but also incredibly versatile. You can serve them as a main dish for a cozy family dinner or as an elegant addition to your next gathering. The creamy filling, made with ricotta and spinach, paired with a rich tomato sauce, creates layers of flavor that are sure to please any palate.
Why Choose Stuffed Shells for Dinner?
Stuffed shells are a fantastic option for weeknight dinners because they are easy to prepare yet feel special. They offer a comforting balance of carbs and protein while sneaking in some greens, making your meal both delicious and nutritious. Plus, you can make them ahead of time and simply pop them in the oven when you're ready to eat. For instance, if you're in a pinch for time, try preparing the filling and sauce in advance, then stuff your shells just before baking.
For some inspiration on how to customize your flavors, check out this guide on pasta types and elevate your cooking skills!
With spinach ricotta stuffed shells, you’ll not only savor every bite but also impress your guests with your culinary prowess.
Ingredients for Spinach Ricotta Stuffed Shells
When it comes to making spinach ricotta stuffed shells, the magic lies in the ingredients. So, let’s gather everything you need for a delicious and satisfying meal!
Sauce Ingredients
- 2 tablespoon olive oil
- 2 shallots, finely chopped (or 1 small onion)
- 4 garlic cloves, minced
- 1 bay leaf (fresh or dried)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ⅓ cup tomato paste
- 700g (25 oz) tomato passata (or tomato sauce)
- 4 cups low-sodium vegetable broth
- ¾ teaspoon salt
- 1 ½ teaspoon sugar
- ⅓ teaspoon black pepper
Filling Ingredients
- 250g (8 oz) frozen chopped spinach, thawed
- 500g (1 lb) full-fat ricotta
- ½ cup finely shredded parmesan
- 1 cup shredded cheese (like mozzarella or Gruyere)
- 1 egg
- 1 large garlic clove, minced
- A pinch of nutmeg (optional)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
Pasta Ingredients
- 250g (8 oz) jumbo pasta shells (conchiglioni)
- 1 ½ cups shredded mozzarella
- ½ cup shredded parmesan
- Fresh basil for garnish (optional)
With these fresh and savory ingredients, you'll be well on your way to creating a delectable dish that’s sure to impress family and friends. For tips on choosing the best parmesan or vegetable stock, check out sources like Serious Eats or The Kitchn. Happy cooking!
Preparing Spinach Ricotta Stuffed Shells
When it comes to comfort food, spinach ricotta stuffed shells are hard to beat. Loaded with creamy ricotta and nutritious spinach, these shells are a family favorite that can please both the discerning palate and the hungry stomach. Follow these simple yet effective steps for a delicious outcome!
Step 1: Prepare Your Sauce
Start by creating a rich, flavorful sauce that will elevate your spinach ricotta stuffed shells to the next level.
- Sauté the Aromatics: Drizzle 2 tablespoons of olive oil in a medium pot over medium-high heat. Toss in 2 finely chopped eschallots (or 1 small onion), 4 minced garlic cloves, a bay leaf, thyme, and oregano. Sauté for about 3-4 minutes until the onion becomes translucent.
- Add Tomato Paste and Stock: Stir in ⅓ cup of tomato paste and let it cook for about a minute. Then, introduce 700g of tomato passata and 4 cups of low-sodium vegetable stock. Season with sugar, salt, and pepper, and let it simmer uncovered for 20 minutes. Trust me—the fragrance will draw everyone into the kitchen!
Step 2: Create the Filling
Now, let’s whip up the creamy filling that gives life to those pasta shells.
- Prep the Spinach: If you're using frozen spinach (which is super convenient), ensure it's fully thawed. Squeeze out any excess moisture and place it in a mixing bowl.
- Mix It All Together: Into the bowl, add 500g of full-fat ricotta, ½ cup finely shredded Parmesan, 1 cup of shredded cheese, 1 egg, and a minced garlic clove. Don't forget a pinch of nutmeg for that aromatic touch! Season with salt and pepper, and mix until well combined.
Step 3: Stuff the Pasta Shells
Time to get a bit hands-on!
- Use 250g of jumbo pasta shells (conchiglioni), loading each shell with the ricotta-spinach filling. Don’t be shy—stuff them generously! This is where the magic begins.
Step 4: Assemble in the Baking Dish
Now that you've stuffed your shells, it’s time to arrange them perfectly.
- Layer it Up: Pour that luscious tomato sauce into a baking dish (around 23 x 33 cm or 9 x 13"). Gently place your stuffed shells in the sauce, allowing them to get cozy. Many will be submerged, providing a splendid flavor boost as they bake!
Step 5: Bake to Perfection
Finally, let the oven do its work.
- Cover and Bake: Preheat your oven to 200°C (400°F) and cover your baking dish with foil or a baking tray. Bake for about 70 minutes. Check if the shells are al dente; if not, give them some extra time.
- Add the Cheese: Once they’re nearly done, sprinkle on 1 ½ cups of mozzarella and ½ cup of Parmesan, and pop them back in for another 15 minutes until the cheese is delightfully melted.
Serve your spinach ricotta stuffed shells hot and garnished with fresh basil for an extra touch. You’re bound to impress at your next dinner gathering!
For more tips on perfecting your pasta skills, check out Pasta Evangelists or for variations on sauces, explore Serious Eats. Enjoy your delightful culinary adventure!
Variations on Spinach Ricotta Stuffed Shells
Adding Proteins Like Turkey Bacon or Chicken Ham
Elevate your spinach ricotta stuffed shells by incorporating proteins such as Turkey Bacon or Chicken Ham. Just chop them into small pieces and sauté them with your garlic and shallots for a savory kick. This not only adds flavor but also turns your dish into a heartier meal that's perfect for a cozy dinner. Plus, it’s a great way to sneak in extra protein!
Exploring Different Cheese Combinations
Don't hesitate to experiment with cheese! While traditional mozzarella and ricotta are fantastic, mixing in Gorgonzola, Feta, or even a bit of Cream Cheese can introduce a delightful twist. Try combining Parmesan with a sharp Cheddar for a rich, flavorful filling. The possibilities are endless, and this is an easy way to tailor your spinach ricotta stuffed shells to suit your taste buds. If you want more inspiration, check out this cheese pairing guide.
Cooking Tips and Notes for Spinach Ricotta Stuffed Shells
When preparing spinach ricotta stuffed shells, keep these tips in mind for the best results:
- Prep Ahead: Cook your sauce ahead of time. It intensifies the flavors and saves time on busy nights. Try making a double batch for easy future meals!
- Spinach Preparation: If you're using frozen spinach, ensure you squeeze out all excess water—this prevents a soggy filling. Fresh spinach works too, just remember to wilt it down first.
- Shell Stuffing: Stuff the shells generously! They can hold more than you think, and extra filling equals extra flavor. Consider using a piping bag for easier filling.
- Cheese Choices: Feel free to mix different cheeses for the stuffing and topping. A blend adds variety and depth to the dish.
For more tips on preparing delicious pasta dishes, check out this article by BBC Good Food. Happy cooking!
Serving suggestions for Spinach Ricotta Stuffed Shells
When it comes to spinach ricotta stuffed shells, the possibilities for serving are nearly endless! Here are some delightful ideas to elevate your dish:
- Pair with a Fresh Salad: A crisp side salad, such as a mixed green salad with lemon vinaigrette, adds a refreshing contrast to the warm, cheesy shells.
- Garlic Bread on the Side: Serve your stuffed shells with crispy garlic bread for that extra comforting touch.
- Garnish Creatively: Top your dish with fresh basil or a sprinkle of red pepper flakes for a pop of flavor and color.
- Add Protein: Consider complementing your meal with protein like grilled chicken or turkey bacon to keep you satisfied longer.
For more inspiration, check out this recipe. Whether it's a cozy dinner or a gathering with friends, spinach ricotta stuffed shells are sure to be a favorite!
Time Breakdown for Spinach Ricotta Stuffed Shells
Preparation Time
Kick off your culinary adventure with a breezy 30 minutes of prep. This includes chopping, mixing your filling, and getting everything set before it hits the oven.
Cooking Time
Allow for about 70 minutes of cooking time. Most of it is hands-off as the dish simmers in the oven, filling your kitchen with delicious aromas.
Total Time
In just 1 hour and 40 minutes, you'll have mouthwatering spinach ricotta stuffed shells ready to be served! This includes time for preparation, cooking, and a little cooling before you dive in. Perfect for a cozy dinner or impressing guests!
For more tips and variations on this delightful dish, check out Bon Appétit for inspiration.
Nutritional Facts for Spinach Ricotta Stuffed Shells
Calories per serving
Each serving of these delightful spinach ricotta stuffed shells packs around 798 calories. While that might seem a bit high, remember that it’s loaded with flavors and nutrients!
Protein content
These shells are a fantastic source of 43 grams of protein per serving, making them great for muscle repair and overall health. Plus, with ingredients like ricotta and spinach, you're also getting additional vitamins and minerals.
Sodium levels
The sodium content is around 1716 mg per serving, which is something to consider, especially if you're watching your salt intake. Opt for low-sodium stock and tomatoes for a healthier twist. If you're curious about managing sodium levels in your diet, check out this informative guide for more insights.
Incorporating these delicious spinach ricotta stuffed shells into your meal rotation not only satisfies your palate but also nourishes your body. So why not dig in and enjoy!
FAQs about Spinach Ricotta Stuffed Shells
Can I use other greens instead of spinach?
Absolutely! While spinach provides a delightful flavor, you can experiment with other greens like kale, Swiss chard, or arugula for a fun twist. Just make sure you properly cook and squeeze out excess moisture to keep the filling from becoming watery. Fresh greens will also add vibrant colors to your stuffed shells, making your dish more appealing!
What's the best way to store leftovers?
If you happen to have leftovers from your delicious spinach ricotta stuffed shells, no worries! Store them in an airtight container in the fridge for up to three days. For longer storage, freeze them. When you’re ready to enjoy, thaw in the refrigerator overnight and reheat gently in the microwave. This will help maintain the dish’s creamy texture.
How can I make this recipe gluten-free?
Making spinach ricotta stuffed shells gluten-free is a breeze; just substitute the jumbo shells with gluten-free pasta varieties. Many brands now offer gluten-free pasta that holds up beautifully when stuffed and baked. Always check the packaging to ensure they’re suitable for your dietary needs!
Conclusion on Spinach Ricotta Stuffed Shells
In summary, spinach ricotta stuffed shells are not just a meal — they're a delightful experience! Easy to prepare and always satisfying, they bring together the creamy goodness of ricotta and the vibrant taste of spinach, making them a hit with family and friends.
For more delicious ideas, check out this resource on pasta recipes. Enjoy your cooking adventure!
Spinach ricotta stuffed shells
Equipment
- pot
- baking dish
Ingredients
Sauce
- 2 tablespoon olive oil
- 2 none eschallots/shallots or 1 small onion finely chopped
- 4 cloves garlic finely minced
- 1 leaf bay leaf fresh (sub dried)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ⅓ cup tomato paste
- 700 g tomato passata or tomato sauce
- ⅓ cup Chardonnay or 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
- ½ cup parmesan finely shredded
- 1 cup shredded cheese Mozzarella, Colby, Cheddar, etc.
- 1 none egg
- 1 large clove garlic minced
- none fresh nutmeg just a sprinkling or ⅛ teaspoon nutmeg powder
- 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
- none 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 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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