Creamy Spinach Ricotta Stuffed Shells Recipe
These creamy stuffed shells feature a savory ricotta and spinach filling, seasoned with aromatic shallots and herbs.
Ingredients
- 2 tbsp olive oil
- 2 shallots (, finely chopped)
- 4 garlic cloves (, finely minced)
- 1 bay leaf (, fresh)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/3 cup tomato paste
- 700 g / 25 oz tomato passata
- 1/3 cup dry white wine
- 4 cups vegetable stock, low sodium
- 3/4 tsp salt
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 tsp nutmeg
- 1 lb jumbo pasta shells
- 10 oz fresh spinach, squeezed dry
Instructions
- Heat olive oil in a pot over medium-high heat. Add shallots and garlic. Cook for 3-4 minutes until shallots are translucent.
- Stir in tomato paste and cook for 1 minute until fragrant.
- Add white wine, increase heat to high, and let it simmer rapidly until mostly evaporated (about 2 minutes).
- Pour in tomato passata, vegetable stock, and salt. Stir, then simmer uncovered on low heat for 20 minutes.
- Squeeze fresh spinach firmly to remove as much excess water as possible.
- In a bowl, combine the squeezed spinach with ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well.
- Spoon the ricotta-spinach filling generously into each cooked pasta shell.
- Arrange the stuffed shells in a baking dish over a layer of the prepared tomato sauce. Top with remaining sauce. Bake at 200°C (400°F) for 20-25 minutes.
Notes
- Squeeze that spinach DRY! Excess water will make the filling watery.
- For a smoother sauce, blend the passata before simmering.
- Add a pinch of sugar to the sauce to balance the acidity of the tomatoes.
- To make ahead: Assemble shells in sauce, cover, and refrigerate up to 24 hours. Bake an extra 5-10 minutes. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a smoother sauce, blend the passata before simmering.
- Add a pinch of sugar to the sauce to balance the acidity of the tomatoes.
- To make ahead: Assemble shells in sauce, cover, and refrigerate up to 24 hours. Bake an extra 5-10 minutes. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.