Stuffed Shells with Spinach and Ricotta

Introduction

Stuffed shells with spinach and ricotta are a classic Italian-American dish that combines creamy, cheesy flavors with the earthiness of fresh spinach. This recipe is perfect for those who love indulgent pasta dishes filled with rich ingredients and bold flavors.

The History

The origins of stuffed shells can be traced back to Italy, where similar recipes using manicotti or cannelloni were popular. Over time, as Italian immigrants settled in America, they adapted traditional recipes to include readily available ingredients like jumbo pasta shells, ricotta cheese, and spinach. The result is a hearty dish that has become a staple in many households across the country.

Ingredients Breakdown

• Jumbo Pasta Shells: The base of this dish, providing structure and texture.
• Ricotta Cheese: Adds creaminess and a mild flavor that complements the other ingredients.
• Spinach: Packed with nutrients, spinach adds color, flavor, and a healthy twist to the dish.
• Mozzarella Cheese: Melts beautifully and enhances the cheesy goodness.
• Parmesan Cheese: Provides a salty, nutty flavor that ties everything together.
• Eggs: Act as a binder for the filling, ensuring it holds its shape.
• Marinara Sauce: A tangy tomato-based sauce that brings depth and moisture to the dish.

Step-by-Step Recipe

1. Cook the Shells: Boil the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
2. Prepare the Filling: In a large bowl, mix together the ricotta cheese, chopped fresh spinach, shredded mozzarella, grated Parmesan, eggs, salt, and pepper until well combined.
3. Assemble the Shells: Stuff each cooked shell generously with the spinach and ricotta mixture, placing them seam-side down in a greased baking dish.
4. Add Sauce: Pour marinara sauce evenly over the stuffed shells, ensuring they are fully covered.
5. Bake: Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until golden brown and bubbly.
6. Serve: Let the stuffed shells rest for a few minutes before serving hot, garnished with extra Parmesan if desired.

Tips

• Overcook Prevention: Be careful not to overcook the pasta shells before stuffing, as they will continue to cook in the oven.
• Fresh Spinach vs. Frozen: Use fresh spinach for a vibrant taste, but frozen spinach works well too—just make sure to thaw and squeeze out excess water first.
• Cheese Choices: Feel free to experiment with different cheeses such as goat cheese or feta for unique flavor profiles.
• Sauce Consistency: Adjust the amount of marinara sauce based on your preference; some people like more sauce while others prefer less.

Variations and Customizations

• Vegetarian Option: This recipe is already vegetarian-friendly, but you can add sautéed mushrooms, zucchini, or bell peppers to the filling for extra veggies.
• Meat Lovers: Incorporate cooked ground beef, sausage, or chicken into the filling for a heartier version.
• Dairy-Free Version: Replace ricotta and mozzarella with dairy-free alternatives and use a vegan marinara sauce for a plant-based option.
• Spicy Twist: Add red pepper flakes or diced jalapeños to give the dish a kick of heat.

Health Considerations and Nutritional Value

While stuffed shells with spinach and ricotta are undeniably delicious, they are also relatively nutritious thanks to the inclusion of leafy greens and protein-rich cheeses. However, portions should be monitored due to the high-calorie content from the cheeses and pasta. To lighten up the dish, consider using part-skim ricotta and mozzarella, whole wheat pasta shells, or reducing the amount of cheese used in the recipe.

Ingredients

• 16 oz jumbo pasta shells
• 16 oz ricotta cheese
• 4 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• Salt and pepper, to taste
• 3 cups marinara sauce

Directions

1. Preheat your oven to 375°F (190°C).
2. Boil the pasta shells according to the package directions, then drain and rinse under cold water to stop cooking.
3. In a mixing bowl, combine the ricotta, spinach, mozzarella, Parmesan, eggs, salt, and pepper.
4. Stuff each shell with the filling and arrange them in a single layer in a greased baking dish.
5. Pour marinara sauce over the shells, covering them completely.
6. Cover the dish with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 10-15 minutes.
7. Let the dish cool slightly before serving.

FAQ

• Can I prepare this dish ahead of time? Yes! You can assemble the stuffed shells, cover them tightly, and refrigerate overnight. Simply increase the baking time by 10-15 minutes when ready to cook.
• What type of cheese can I substitute for ricotta? Cottage cheese blended smooth or mascarpone cheese can work as substitutes for ricotta.
• How long does this dish stay good in the fridge? Stuffed shells will keep in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.

Summary

Stuffed shells with spinach and ricotta offer a comforting blend of creamy textures and robust flavors, making them ideal for family dinners or special occasions. With endless customization possibilities, this versatile dish satisfies both traditionalists and adventurous cooks alike.