Creamy Spinach and Ricotta Stuffed Shells

In our home, weeknight dinners need to be two things: delicious and relatively stress-free. That’s why these Creamy Spinach and Ricotta Stuffed Shells have become a regular feature on our menu. From the moment the aroma of garlic and simmering tomatoes fills the kitchen, you know you’re in for a treat. But it’s not just the incredible smell; it’s the sheer satisfaction of biting into a perfectly cooked jumbo shell, bursting with a creamy, cheesy spinach and ricotta filling, all bathed in a rich, homemade tomato sauce. Even my notoriously picky eaters devour these without complaint – a true testament to their deliciousness! This recipe isn’t just a meal; it’s an experience, a comforting hug on a plate that brings everyone to the table. Whether you’re looking for a crowd-pleasing dish for a family gathering, a comforting weeknight dinner, or simply want to indulge in some classic Italian-American comfort food, these stuffed shells are guaranteed to be a hit. Let me walk you through how to create this magic in your own kitchen.

Ingredients for Creamy Spinach and Ricotta Stuffed Shells

This recipe uses simple, fresh ingredients to create a dish that’s both flavorful and satisfying. Here’s what you’ll need:

• Jumbo Pasta Shells: (24-30 shells) The perfect vessel for our delicious filling. Look for large shells that are easy to stuff.
• Frozen Spinach: (10 ounces, thawed and squeezed dry) Provides a healthy dose of greens and a mild, earthy flavor. Ensure it’s well-drained to prevent a watery filling.
• Ricotta Cheese: (15 ounces, whole milk) The star of the creamy filling, offering a rich, slightly sweet, and incredibly smooth texture. Whole milk ricotta is recommended for the best flavor and creaminess.
• Parmesan Cheese: (1 cup, grated) Adds a salty, nutty, and savory depth to both the filling and the topping. Use freshly grated Parmesan for optimal flavor.
• Mozzarella Cheese: (1 cup, shredded) Provides a melty, gooey texture and mild flavor that complements the ricotta and spinach.
• Egg: (1 large) Acts as a binder for the filling, helping it hold its shape during baking.
• Garlic: (3 cloves, minced) Infuses the filling and sauce with a pungent, aromatic flavor. Freshly minced garlic is always best.
• Onion: (1 medium, finely chopped) Adds a sweet and savory base to the tomato sauce, enhancing its overall flavor profile.
• Canned Crushed Tomatoes: (28 ounces) Forms the base of our rich and flavorful tomato sauce. Look for good quality crushed tomatoes for the best taste.
• Olive Oil: (¼ cup) Used for sautéing the onion and garlic and adding richness to the sauce. Extra virgin olive oil is recommended for its superior flavor.
• Dried Oregano: (1 teaspoon) A classic Italian herb that adds a warm, slightly peppery note to the sauce and filling.
• Dried Basil: (1 teaspoon) Another essential Italian herb, contributing a sweet and aromatic flavor to the dish.
• Red Pepper Flakes: (¼ teaspoon, optional) Adds a subtle hint of heat to the sauce, balancing the richness of the cheese. Omit if you prefer a completely mild dish.
• Salt: (To taste) Enhances the flavors of all the ingredients.
• Black Pepper: (To taste) Adds a subtle spice and depth of flavor.
• Fresh Parsley: (¼ cup, chopped, for garnish) Provides a fresh, herbaceous finish and a pop of color.

Instructions for Making Creamy Spinach and Ricotta Stuffed Shells

Follow these step-by-step instructions to create perfect Creamy Spinach and Ricotta Stuffed Shells:

1. Prepare the Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions until al dente. It’s crucial not to overcook them as they need to hold their shape for stuffing. Al dente means they should be slightly firm to the bite. Drain the shells thoroughly and rinse with cold water to stop the cooking process and prevent sticking. Gently set them aside to cool slightly.
2. Prepare the Spinach: If using frozen spinach, ensure it is completely thawed. Place the thawed spinach in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. This step is vital to prevent a watery filling. Finely chop the squeezed spinach and set aside.
3. Make the Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, squeezed and chopped spinach, ½ cup of grated Parmesan cheese, ½ cup of shredded mozzarella cheese, and the large egg. Season generously with salt and black pepper. Mix all the ingredients together thoroughly until well combined. Taste and adjust seasoning as needed. The filling should be flavorful and well-balanced.
4. Prepare the Tomato Sauce: While the shells are cooking and the filling is being made, prepare the tomato sauce. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
5. Simmer the Tomato Sauce: Pour in the canned crushed tomatoes into the saucepan. Add the dried oregano and dried basil. Season with salt and black pepper. Stir well to combine all the ingredients. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer gently for at least 20-30 minutes, stirring occasionally. Simmering allows the flavors to meld together and deepen. Taste and adjust seasoning as needed. You can simmer the sauce for longer for an even richer flavor.
6. Preheat the Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
7. Stuff the Pasta Shells: Once the pasta shells are cool enough to handle, take a spoonful of the ricotta and spinach filling and carefully stuff each shell. Be generous with the filling, but avoid overstuffing to the point where the shells might burst during baking.
8. Assemble the Stuffed Shells in Baking Dish: Pour a thin layer of the prepared tomato sauce (about 1 cup) into the bottom of the greased baking dish. This will prevent the shells from sticking and keep them moist. Arrange the stuffed shells in the baking dish in a single layer, nestled closely together.
9. Top with Sauce and Cheese: Spoon the remaining tomato sauce evenly over the stuffed shells, ensuring they are well coated. Sprinkle the remaining ½ cup of grated Parmesan cheese and ½ cup of shredded mozzarella cheese evenly over the top of the sauce-covered shells.
10. Bake the Stuffed Shells: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The sauce should be bubbling around the edges, and the shells should be heated through.
11. Rest and Garnish: Remove the baking dish from the oven and let the stuffed shells rest for 5-10 minutes before serving. This allows the cheese to set slightly and the flavors to settle. Garnish with freshly chopped parsley before serving.
12. Serve and Enjoy: Serve the Creamy Spinach and Ricotta Stuffed Shells hot, directly from the baking dish or portioned onto plates. They are delicious on their own or with a side salad and garlic bread. Enjoy this comforting and flavorful Italian-American classic!

Nutrition Facts for Creamy Spinach and Ricotta Stuffed Shells (Per Serving)

Please note that these are approximate values and can vary based on specific ingredients and serving sizes. This is based on a recipe divided into 6 servings.

• Calories: Approximately 550-600 calories per serving. This provides a substantial and satisfying meal, perfect for dinner.
• Protein: Approximately 30-35 grams of protein per serving. Ricotta and Parmesan cheese are excellent sources of protein, contributing to satiety and muscle building.
• Fat: Approximately 25-30 grams of fat per serving. This includes healthy fats from olive oil and cheese, contributing to flavor and richness.
• Carbohydrates: Approximately 50-55 grams of carbohydrates per serving. Primarily from the pasta shells and tomatoes, providing energy for the body.
• Fiber: Approximately 5-7 grams of fiber per serving. Spinach and tomatoes contribute to dietary fiber, aiding in digestion and promoting gut health.

Preparation Time for Creamy Spinach and Ricotta Stuffed Shells

This recipe requires a bit of time but is well worth the effort for the delicious result.

• Prep Time: Approximately 30-40 minutes. This includes preparing the sauce, making the filling, cooking the shells, and stuffing them. Much of this can be done concurrently to save time.
• Cook Time: Approximately 40-45 minutes. This includes simmering the sauce and baking the stuffed shells in the oven until golden and bubbly.
• Total Time: Approximately 1 hour 10 minutes – 1 hour 25 minutes. While it’s not a quick 30-minute meal, the hands-on time is manageable, and the oven does most of the work.

How to Serve Creamy Spinach and Ricotta Stuffed Shells

These stuffed shells are versatile and can be served in various ways to complement the main dish. Here are some serving suggestions:

• Classic Side Salad: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the stuffed shells. Consider adding mixed greens, tomatoes, cucumbers, and a lemon-herb vinaigrette.
• Garlic Bread or Breadsticks: Serve with warm, crusty garlic bread or breadsticks for soaking up the delicious tomato sauce. Homemade garlic bread or store-bought options both work well.
• Roasted Vegetables: Roasted vegetables like asparagus, broccoli, or bell peppers add a healthy and flavorful side dish. Toss vegetables with olive oil, salt, pepper, and roast until tender-crisp.
• Caesar Salad: A creamy Caesar salad provides a richer side dish option that pairs well with the Italian flavors of the stuffed shells.
• Caprese Salad: For a lighter option, a Caprese salad with fresh mozzarella, tomatoes, and basil offers a vibrant and refreshing accompaniment, especially during warmer months.
• Wine Pairing: A medium-bodied red wine like Chianti, Merlot, or Sangiovese pairs beautifully with the tomato sauce and cheesy flavors of the stuffed shells. A crisp white wine like Pinot Grigio or Sauvignon Blanc can also be a refreshing choice.
• As a Main Course: Creamy Spinach and Ricotta Stuffed Shells are hearty enough to be served as a main course on their own, especially for a satisfying vegetarian meal.
• Part of a Larger Italian Feast: Include these stuffed shells as part of a larger Italian-themed dinner alongside other dishes like lasagna, meatballs, or chicken Parmesan for a truly impressive spread.

Additional Tips for Perfect Creamy Spinach and Ricotta Stuffed Shells

Here are some helpful tips to ensure your stuffed shells turn out perfectly every time:

1. Don’t Overcook the Shells: As mentioned earlier, cooking the pasta shells al dente is crucial. Overcooked shells will become too soft and difficult to stuff, and they may fall apart during baking. Test for doneness a minute or two before the package directions suggest.
2. Thoroughly Drain the Spinach: Watery spinach is the enemy of a creamy, flavorful filling. Squeeze out as much excess moisture as possible from the thawed spinach. You can even press it against a strainer with the back of a spoon to ensure it’s really dry.
3. Use Good Quality Ricotta: Whole milk ricotta cheese is recommended for its richer flavor and creamier texture. Avoid part-skim ricotta, which can be drier and less flavorful.
4. Season Generously: Don’t be shy with the salt, pepper, and herbs. Season both the filling and the sauce generously to bring out the best flavors. Taste and adjust seasoning throughout the cooking process.
5. Make the Sauce Ahead of Time: The tomato sauce can be made a day or two in advance and stored in the refrigerator. This can save time on the day you plan to assemble and bake the stuffed shells. In fact, the flavor of the sauce often improves after a day or two.
6. Prepare the Filling in Advance: Similarly, the ricotta filling can also be prepared a day ahead and stored in the refrigerator. Just ensure it’s tightly covered. This makes assembly even quicker on cooking day.
7. Freeze for Later: Stuffed shells are freezer-friendly! Assemble and bake them as directed, then let them cool completely. Cover tightly with foil and freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until heated through and bubbly, about 30-40 minutes. You can also bake from frozen, but it will take longer.
8. Customize Your Filling: Feel free to customize the filling to your liking. Add other ingredients like cooked Italian sausage (browned and crumbled), sautéed mushrooms, or different cheeses like provolone or fontina. Experiment with herbs like fresh oregano or thyme for flavor variations.

Frequently Asked Questions (FAQ) About Creamy Spinach and Ricotta Stuffed Shells

Here are some common questions people ask about making Creamy Spinach and Ricotta Stuffed Shells:

Q1: Can I use fresh spinach instead of frozen?
A: Yes, you can definitely use fresh spinach. You will need about 1 pound of fresh spinach. Wash it thoroughly, then sauté it in a pan with a little olive oil and garlic until wilted. Drain any excess liquid and chop it before adding it to the ricotta filling.

Q2: Can I make this recipe vegetarian?
A: Yes, this recipe is naturally vegetarian as it is. It’s a delicious and satisfying meatless meal.

Q3: Can I use a different type of pasta?
A: While jumbo shells are traditional and ideal for stuffing, you could potentially use manicotti tubes or even large rigatoni if you can’t find jumbo shells. However, jumbo shells are best for this recipe.

Q4: How do I prevent the stuffed shells from drying out in the oven?
A: Covering the baking dish with aluminum foil during the initial baking period helps to trap moisture and prevent the shells from drying out. Removing the foil for the last part of baking allows the cheese to brown nicely. Ensuring there is enough sauce covering the shells also helps to keep them moist.

Q5: Can I add meat to the filling?
A: Absolutely! Cooked and crumbled Italian sausage, ground beef, or even shredded cooked chicken would be delicious additions to the ricotta filling. Brown the meat and drain off any excess fat before mixing it into the filling ingredients.

Q6: Can I make this recipe ahead of time and bake later?
A: Yes, you can assemble the stuffed shells in the baking dish, cover them tightly with plastic wrap and then foil, and refrigerate them for up to 24 hours before baking. When ready to bake, remove from the refrigerator and let it sit at room temperature for about 30 minutes before baking as directed.

Q7: What if I don’t have crushed tomatoes? Can I use tomato sauce or diced tomatoes?
A: You can substitute crushed tomatoes with tomato sauce or diced tomatoes. If using tomato sauce, you may want to simmer it for a bit longer to thicken it slightly. If using diced tomatoes, you can pulse them briefly in a food processor or blender to achieve a smoother sauce consistency, or simply use them as is for a chunkier sauce.

Q8: How long do leftovers last and how should I store them?
A: Leftover Creamy Spinach and Ricotta Stuffed Shells can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven at 350°F (175°C) until heated through, or in the microwave for quicker reheating. Add a splash of water or extra tomato sauce when reheating to prevent them from drying out.

Enjoy making and savoring these delightful Creamy Spinach and Ricotta Stuffed Shells! They are a guaranteed crowd-pleaser and a comforting dish that will become a family favorite in no time.

Print