Spinach and Ricotta Stuffed Shells

This recipe has been on a long journey to perfection with me, finally resulting in a complimentary combination that is both enchanting and rich in flavor, causing seconds to be a must! I highly recommend you using a homemade pasta sauce if you’ve got one that you always turn to when needed, but a good arrabiata or a spicy tomato basil sauce will certainly do the trick.

What really transformed this dish for me was blending the ricotta cheese with the spinach, garlic, and shallots, which meshed the creaminess of the ricotta with the sharp flavors of the sautéed spinach perfectly, resulting in an even flavor with each bite. The stuffing process can be a bit intimidating, but as long as you aren’t afraid to get your hands a bit dirty (after, of course, a thorough wash), you’ll be incredibly pleased with the end result. You can also get innovative if you chose, and fill a large plastic baggie with the filling and, after cutting a small hole in one corner, squeeze desirable amounts in each shell. I prefer a more hands on approach, but this is more based on preference of the cook!

I typically serve these delightful shells with a side of Garlic Roasted Asparagus with Lemon, but they’re filling enough to dish up alone!

20 ounces fresh spinach

15 ounces ricotta cheese

1 cup grated parmesan, divided

6 garlic cloves, minced

2 large shallots, minced

1 tablespoon olive oil

1 pound large pasta shells

16-18 ounces tomato sauce

Salt and pepper to taste

Chopped fresh basil for topping, if desired

Preheat oven to 400 degrees and start water for pasta shells.

Heat olive oil in large pan.

Once oil is hot, add garlic and shallots, and cook for about 3 minutes or until fragrant.

Add spinach and cook for about 7 minutes or until wilted.

Set spinach aside to cool in a separate bowl.

Once water for shells is boiling, cook pasta for about 9 minutes (or until al dente).

Rinse shells with cold water and set aside to drain.

Once spinach has cooled, put the mixture in a food processor and pulse until mostly chopped.

Add ricotta, ½ cup of parmesan, salt, and pepper to spinach mix, and blend until smooth.

Coat a large baking dish with a thin layer of sauce (sides included).

Stuff shells with ricotta mix so that the shells are full but not overflowing (usually about 4-5 tablespoons).

Place stuffed shells in the bottom of the baking dish side by side until full.

Pour the rest of the sauce over the top of the shells and sprinkle the remaining parmesan over the top so it’s evenly distributed.

Bake shells for about 20 minutes, or until cheese has slightly browned and sauce is bubbling.

Serve and top with fresh basil (optional).