Name: Spinach and Ricotta Stuffed Shells
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1 (14 oz) can of whole peeled tomatoes; 8 oz ricotta cheese; 1 cup grated Parmesan cheese; 1 tsp dried basil; 1 tsp salt; 1 tsp black pepper; 2 cloves garlic, minced; 1 cup frozen chopped spinach, thawed and drained; 1 egg, beaten; 3 cups jumbo pasta shells; Water for boiling

Imagine stepping into a warm, cozy Italian kitchen, where the scent of freshly baked focaccia and olive oil wafts through the air, teasing your senses and beckoning you to indulge. The crunch of a perfectly toasted olive oil drizzled crust gives way to a fluffy interior, infused with the sweetness of onion and rosemary. This is the epitome of Italian comfort food – a culinary masterpiece that will leave you craving for more.

For those seeking a similar flavor profile, try your hand at our Onion and Rosemary Focaccia recipe, See Related Recipe, a delightful take on the classic bread. But for today, let’s dive into the world of creamy, dreamy Spinach and Ricotta Stuffed Shells, a dish that will transport you to the sun-kissed hills of Tuscany.

🛒 Quick Shopping List

1 (14 oz) can of whole peeled tomatoes
8 oz ricotta cheese
1 cup grated Parmesan cheese
1 tsp dried basil
1 tsp salt
1 tsp black pepper
2 cloves garlic, minced
1 cup frozen chopped spinach, thawed and drained
1 egg, beaten
3 cups jumbo pasta shells
Water for boiling

Why This Recipe Works

Using high-quality ingredients like fresh spinach and Parmesan cheese elevates the dish to new heights.
The combination of cooked spinach and creamy ricotta cheese creates a perfectly balanced taste and texture.
The addition of a sprinkle of Parmesan on top of the shells adds a satisfying crunch and umami flavor.

Key Ingredients

When it comes to picking the right ricotta cheese, look for a brand that’s made with whole milk and hasn’t been over-processed. This will ensure a creamy, dreamy texture that holds its shape when stuffed into the pasta shells. Fresh spinach is also crucial – frozen spinach won’t quite have the same vibrant flavor and texture. Try to use the good stuff, or at least a fresh bouquet that’s been chopped and frozen as soon as possible.

Parmesan cheese is another key player in this recipe. While pre-ground Parmesan can be convenient, freshly grated is the way to go. The coarser texture and nuttier flavor of freshly grated Parmesan elevates the dish to a whole new level.

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Recipe Courtesy of Our Kitchen

Spinach and Ricotta Stuffed Shells

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 (14 oz) can of whole peeled tomatoes

8 oz ricotta cheese

1 cup grated Parmesan cheese

1 tsp dried basil

1 tsp salt

1 tsp black pepper

2 cloves garlic, minced

1 cup frozen chopped spinach, thawed and drained

1 egg, beaten

3 cups jumbo pasta shells

Water for boiling

Directions

Preheat your oven to 375°F (190°C) and cook the pasta shells according to the package instructions until al dente.

In a saucepan, combine the canned tomatoes, dried basil, salt, and black pepper. Let it simmer while the pasta cooks.

In a mixing bowl, combine the ricotta cheese, egg, and spinach. Mix well until a smooth batter forms.

Stuff the cooked pasta shells with the ricotta mixture and top each shell with a dollop of the tomato sauce.

Transfer the stuffed shells to a baking dish, cover with extra mozzarella cheese, and bake for 15-20 minutes until golden brown.

Storage & Reheating

To store leftovers, let the stuffed shells cool completely before transferring them to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. Reheat in the oven at 325°F (165°C) for 15-20 minutes, or until the cheese is melted and bubbly.