Spinach Ricotta Stuffed Shells
Uncooked jumbo pasta shells are filled with spinach and ricotta, nestled in a generous amount of tomato sauce, and baked until tender beneath a cheesy topping.
By Cookin' KitchenUpdated
- Total: 2 hours 10 minutes
- Servings: 5 servings
Recipe
Spinach Ricotta Stuffed Shells
Uncooked jumbo pasta shells are filled with spinach and ricotta, nestled in a generous amount of tomato sauce, and baked until tender beneath a cheesy topping.
Cookin' · https://cookin.club/recipes/spinach-ricotta-stuffed-shells
- Prep
- 25 minutes
- Cook
- 1 hour 45 minutes
- Total
- 2 hours 10 minutes
- Servings
- 5
Ingredients
For 5 servings
Sauce
Filling
Stuffed shells
Equipment
- Small pot
- Bowl
- 23 x 33 cm / 9 x 13-inch baking dish
- Oven
- Baking tray or foil
Instructions
Sauce
Step 1: Heat the oil in a small pot over medium-high heat. Add the garlic, shallots or onion, bay leaf, thyme, and oregano. Cook for 3–4 minutes, until the onion is translucent. Add the tomato paste and cook for 1 minute.
Step 2: Add the wine, increase the heat to high, and let it simmer rapidly until mostly evaporated, about 2 minutes.
Step 3: Add the passata, stock, sugar, salt, and pepper. Stir, then simmer uncovered over low heat for 20 minutes. Keep hot until ready to use.
Filling
Step 4: Squeeze handfuls of spinach to remove excess water.
Step 5: Put the spinach in a bowl with the remaining filling ingredients and mix well.
Assemble and bake
Step 6: Preheat the oven to 200°C/400°F (180°C fan).
Step 7: Fill the uncooked shells with the spinach ricotta filling, stuffing them full.
Step 8: Pour the hot tomato sauce into a 23 x 33 cm / 9 x 13-inch baking dish. Gently place the stuffed shells in the sauce. Most should be submerged; some may poke above the surface.
Step 9: Cover with a baking tray or foil and bake for 70 minutes.
Step 10: Check that the shells are al dente. If they are not, return them to the oven, covered. Sprinkle with the mozzarella and then the Parmesan. Bake for 15 minutes, until melted.
Step 11: Serve with extra Parmesan and basil as a garnish, if desired.
Notes
Leftovers can be refrigerated for up to 3 days or frozen. Thaw frozen leftovers, then reheat covered in the microwave.
Fresh spinach can replace frozen: use about 500 g / 1 lb sliced spinach leaves or baby spinach, sauté with a little oil until wilted, remove excess liquid, and cool before using.
Nutrition per serving
- Calories
- 798 kcal
- Fat
- 39 g
- Saturated fat
- 20 g
- Carbohydrates
- 69 g
- Sugar
- 14 g
- Fiber
- 8 g
- Protein
- 43 g
- Sodium
- 1,716 mg
- Cholesterol
- 145 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Stuff the jumbo shells while the tomato sauce simmers, then bake them uncooked in the hot sauce. The shells absorb the sauce as they cook, and the finished dish has plenty of tomato sauce for serving.
Use smooth tomato passata for an even sauce. Thaw and squeeze excess water from the spinach before mixing the filling.
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