Introduction
Discover a delightful recipe that combines the richness of homemade tomato sauce with a creamy filling of ricotta and spinach. These stuffed jumbo pasta shells are the perfect dish for any occasion, whether it’s a family dinner or a gathering with friends. Filled with flavor and comfort, this meal is sure to satisfy everyone’s taste buds.
Ingredients
For the Sauce:
– 2 tablespoons olive oil
– 2 eschalots (shallots) or 1 small onion, finely chopped
– 4 garlic cloves, finely minced
– 1 bay leaf
– ½ teaspoon dried thyme
– ½ teaspoon dried oregano
– ⅓ cup tomato paste
– 700g (25 oz) tomato passata
– ⅓ cup dry white wine (e.g., Chardonnay)
– 4 cups low-sodium vegetable stock
– ¾ teaspoon salt
– 1½ teaspoons white sugar
– ⅓ teaspoon black pepper
For the Filling:
– 250g (8 oz) frozen chopped spinach, thawed and excess water removed
– 500g (1 lb) full-fat ricotta cheese
– ½ cup finely shredded Parmesan cheese
– 1 cup shredded cheese (e.g., Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss)
– 1 large egg
– 1 large garlic clove, minced
– A pinch of freshly grated nutmeg or ⅛ teaspoon nutmeg powder (optional)
– ¾ teaspoon kosher salt
– ½ teaspoon black pepper
For the Stuffed Shells:
– 250g (8 oz) jumbo pasta shells (conchiglioni)
– 1½ cups shredded mozzarella cheese
– ½ cup shredded Parmesan cheese
– Fresh basil and additional Parmesan cheese for garnish (optional)
Prep Time
Approximately 30 minutes to prepare the ingredients and both the sauce and filling.
Cook Time, Total Time, Yield
Cook Time: 85 minutes
Total Time: 1 hour and 55 minutes
Yield: Serves 4-6 people
This delightful recipe seamlessly blends flavors and textures to create a comforting meal that’s perfect for sharing. Enjoy the process of making it from scratch and savor the delicious results!
Detailed Directions and Instructions
Prepare the Sauce:
1. Heat olive oil in a small pot over medium-high heat. Add the finely chopped eschalots (or onion), minced garlic, bay leaf, dried thyme, and dried oregano. Sauté for 3–4 minutes until the onion becomes translucent.
2. Stir in the tomato paste and cook for 1 minute to remove its raw taste.
3. Pour in the dry white wine, increase the heat to high, and let it simmer rapidly until mostly evaporated, about 2 minutes.
4. Add the tomato passata, vegetable stock, white sugar, salt, and black pepper. Stir to combine, then reduce the heat to low and let it simmer uncovered for 20 minutes. Keep the sauce hot for assembly.
Prepare the Filling:
1. In a bowl, combine the thawed and drained spinach, ricotta cheese, shredded Parmesan, shredded cheese, beaten egg, minced garlic, nutmeg (if using), kosher salt, and black pepper. Mix thoroughly until well combined.
Assemble and Bake:
1. Preheat the oven to 200°C (400°F) or 180°C (350°F) if using a fan-forced oven.
2. Stuff each uncooked jumbo pasta shell generously with the spinach and ricotta filling.
3. Pour the hot tomato sauce into a 23 x 33 cm (9 x 13 inch) baking dish. Gently place the stuffed shells into the sauce, ensuring most are submerged; it’s okay if some parts are above the surface.
4. Cover the baking dish with a baking tray or foil and bake for 70 minutes.
5. After 70 minutes, remove the cover, sprinkle the shredded mozzarella and Parmesan cheeses over the shells, and return to the oven. Bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
6. Once baked, garnish with fresh basil and additional Parmesan cheese if desired. Serve warm.
Notes
Storage:
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Freezing:
These stuffed shells can be frozen before baking. Arrange them in a baking dish without sauce, cover tightly, and freeze. When ready to bake, thaw overnight in the refrigerator, then top with the sauce and bake as instructed.
Variations:
Feel free to customize the filling by adding cooked meats such as ground beef or Italian sausage, or by using different cheeses according to your preference.
Serving Suggestions:
Serve with a side salad and crusty bread for a complete meal.
Cook techniques
Sautéing
Sautéing involves cooking food quickly in a small amount of oil over relatively high heat. In this recipe, eschalots or onion and garlic are sautéed until translucent to develop their flavors before adding other ingredients.
Simmering
Simmering is a cooking technique involving cooking food gently in liquid just below its boiling point. The sauce is simmered to allow the flavors to meld together and thicken slightly.
Mixing
Mixing involves combining ingredients thoroughly to ensure a uniform consistency. In the filling preparation, various cheeses, spinach, and seasonings are mixed together to create a rich stuffing.
Stuffing
Stuffing refers to filling a food item with a mixture. In this recipe, uncooked jumbo pasta shells are generously filled with the spinach and ricotta mixture, ensuring a hearty and flavorful bite.
Baking
Baking is a dry heat cooking method where food is cooked in an oven. The stuffed shells are baked first covered to cook through and then uncovered to brown the cheese, creating a deliciously melted top.
FAQ
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Just make sure to cook it down and remove any excess moisture before mixing it with the other filling ingredients.
What can I substitute for ricotta cheese?
You can substitute ricotta cheese with cottage cheese or a homemade version by blending drained yogurt or quenched tofu for a dairy-free option.
Can I freeze the stuffed shells before baking?
Absolutely! You can assemble the stuffed shells and freeze them before baking. Just add a few minutes to the baking time when cooking from frozen.
What type of cheese works best for the filling?
While this recipe uses ricotta and Parmesan, you can also experiment with other soft cheeses like goat cheese or cream cheese for different flavors.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Conclusion
The stuffed shells filled with a rich ricotta and spinach mixture, complemented by a smooth tomato sauce, create a delightful dish that’s both comforting and satisfying. The blend of flavors from fresh garlic, herbs, and cheeses makes it a favorite among pasta lovers. Whether enjoyed on a special occasion or as a hearty family meal, these stuffed shells are sure to impress.
Stuffed Bell Peppers
Try using the same spinach and ricotta filling to stuff bell peppers. Bake them in a similar tomato sauce for a colorful and nutritious meal.
Spinach and Ricotta Pizza
Spread the filling on a pizza base, top with your favorite cheeses, and bake for a delicious pizza alternative.
Spinach Lasagna
Layer the spinach and ricotta mixture between sheets of lasagna, using the tomato sauce to keep it moist. This makes for a hearty, layered dish.
Vegetable Stuffed Zucchini
Hollow out zucchini and fill them with the spinach and ricotta mix, then bake in the tomato sauce for a lighter meal option.
Cheesy Spinach Baked Pasta
Combine the filling with cooked pasta and pour over the tomato sauce and extra cheese before baking for a cozy pasta bake.
