Ricotta Stuffed Shells

 Ricotta Stuffed Shells offer a harmonious blend of creamy ricotta cheese, tender pasta, and vibrant spinach. Each bite is a delightful combination of flavors and textures, making this dish a beloved classic in Italian cooking.

Ingredients You'll Need

For the Stuffed Shells:

• 20 jumbo pasta shells
• 15 ounces ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 2 cups chopped spinach, cooked and drained
• Salt and black pepper to taste

For the Marinara Sauce:

• 24 ounces marinara sauce (store-bought or homemade)
• 1 teaspoon dried Italian herbs (basil, oregano, thyme)

Additional:

• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving

Instructions: Crafting Your Ricotta Stuffed Shells

Prepare the Pasta Shells:

Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.

Prepare the Filling:

In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, dried basil, dried oregano, garlic powder, chopped spinach, salt, and black pepper. Mix well to create a creamy and flavorful filling.

Assembling the Stuffed Shells:

• Preheat your oven to 350°F (175°C).

• Spread a thin layer of marinara sauce on the bottom of a baking dish.

• Gently stuff each cooked pasta shell with a generous spoonful of the ricotta and spinach filling.

• Place the stuffed shells in the baking dish, arranging them in a single layer.

Saucing and Baking:

• Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.

• Sprinkle the dried Italian herbs over the sauce for an extra layer of flavor.

• Cover the baking dish with aluminum foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the sauce is bubbling.

Garnishing and Serving:

• Once baked, remove the stuffed shells from the oven and let them rest for a few minutes before serving.

• Garnish the stuffed shells with fresh basil leaves and a sprinkle of grated Parmesan cheese.

Pairing and Presentation

Ricotta Stuffed Shells are a versatile dish that pairs well with a variety of sides and beverages. Serve them with a side salad, garlic bread, or steamed vegetables for a well-rounded meal. For a complete Italian dining experience, enjoy with a glass of red wine.

Nutritional Considerations

Ricotta Stuffed Shells are a comforting and indulgent dish that's best enjoyed in moderation. They offer a combination of protein, calcium, and vegetables.

Storage and Reheating

Store any leftover stuffed shells in an airtight container in the refrigerator for up to 2-3 days. To reheat, cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) until heated through.

Conclusion

Our Ricotta Stuffed Shells recipe encapsulates the essence of Italian comfort food. With its creamy ricotta filling, vibrant spinach, and aromatic herbs, this dish is a tribute to the art of combining simple ingredients to create extraordinary flavors. Whether shared at a festive gathering or enjoyed as a cozy family dinner, these stuffed shells are sure to become a cherished favorite.

FAQs

1. Can I use a different type of cheese for the filling?
Certainly! You can experiment with different cheeses such as cottage cheese, fontina, or mozzarella.

2. Can I use fresh spinach instead of cooked and drained spinach?
Yes, you can use fresh spinach. Simply chop it finely and mix it into the filling. It will cook as the stuffed shells bake.

3. Can I add meat to the filling?
If you'd like to add meat, you can mix in cooked and crumbled Italian sausage or ground beef to the ricotta mixture for extra flavor.

4. Can I freeze the stuffed shells before baking?
Yes, you can assemble the stuffed shells and freeze them before baking. When ready to enjoy, simply bake them from frozen, adding a few extra minutes to the baking time.

5. Can I use a different type of pasta?
While jumbo pasta shells work best for stuffing, you can experiment with other pasta shapes like manicotti or cannelloni if you prefer.