Description
A delightful recipe for Spinach & Ricotta Stuffed Shells with Tomato Basil Sauce, perfect for a comforting meal.
Ingredients
Scale
- 12 large conchiglie pasta
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, finely chopped
- 5 cups fresh spinach, roughly chopped
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper (optional)
- 2 cups tomato sauce
- 1/4 cup fresh basil leaves, chopped
Instructions
- Begin by preheating your oven to 375°F (190°C). Cook the conchiglie pasta according to the package directions until they are just tender. Drain and allow them to cool for a few minutes.
- In a large skillet, warm the olive oil over medium heat. Add the chopped garlic and sauté for about a minute until it becomes aromatic. Stir in the spinach and cook until it has wilted, which should take about 3-4 minutes. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the wilted spinach with ricotta cheese, 1/2 cup of the mozzarella, Parmesan cheese, Italian herbs, sea salt, black pepper, and crushed red pepper if desired. Stir until everything is thoroughly mixed.
- Spread half of the tomato sauce across the bottom of a 9×13 inch baking dish to create a base layer.
- Carefully fill each conchiglie with the spinach and cheese mixture, then arrange them in the baking dish with the openings facing upwards.
- Drizzle the remaining tomato sauce over the stuffed pasta and top with the remaining mozzarella cheese and chopped basil.
- Cover the dish tightly with aluminum foil and bake for 25 minutes. After that, remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and golden brown.
- Allow the dish to rest for about 5 minutes before serving to let the flavors meld.
Notes
- For a heartier option, consider mixing in some cooked ground beef or Italian sausage into the ricotta filling.
- Frozen spinach can be used in place of fresh; just ensure it is thoroughly thawed and drained before incorporating it into the mixture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Spinach & Ricotta Stuffed Shells, Tomato Basil Sauce, Cheesy Pasta