Easy Spinach Ricotta Stuffed Shells Recipe

When it comes to choosing the perfect pasta recipe, you can never go wrong with anything that RecipeTin Eats make on YouTube. They are always delicious, loaded, flavorful, and so heavenly that you just can’t stop yourself from eating. I’ve recently tried making her stuffed shells recipe and it was really good, my family was so impressed and they even asked me to make it often. You can also serve this over fancy dinners or special occasions, and it will surely make your night more special. Try it out now and you won’t regret it for sure!

Ingredients:

Sauce

• 2 tbsp olive oil
• 2 shallots or 1 small onion, finely chopped
• 4 garlic cloves, finely minced
• 1 bay leaf
• ½ tsp each dried thyme and oregano
• 1/3 cup tomato paste
• 25 oz tomato sauce
• 1/3 cup Chardonnay or other dry white wine
• 4 cups vegetable stock or broth, low sodium
• ¾ tsp salt
• 1½ tsp white sugar
• 1/3 tsp black pepper

Filling

• 8 oz frozen chopped spinach, thawed
• 1 pound ricotta, full fat
• ½ cup parmesan, finely shredded
• 1 cup shredded cheese of your choice
• 1 egg
• 1 large garlic clove, minced
• A pinch of grated fresh nutmeg, optional
• ¾ tsp cooking or kosher salt
• ½ tsp black pepper

Stuffed Shells

• 8 oz jumbo pasta shells
• 1½ cups shredded mozzarella
• ½ cup parmesan, shredded
• Fresh basil and parmesan, garnish, optional

Directions:

Step 1

Place a small pot on a stove over medium-high heat, then add the garlic, onion, bay leaf, thyme, and oregano, and saute them for about 3 to 4 minutes until the onion is translucent. Add the tomato paste, then cook for 1 more minute before pouring the wine, and then turn your heat setting to high. Allow it to simmer for about 2 minutes or until most of the liquid has evaporated. Now, add the tomato sauce, stock, sugar, salt, and pepper, then give them a good mix, and let them simmer over low heat while uncovered for about 20 minutes.

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Step 2

Thaw the spinach, then squeeze out all of the excess water, and transfer them to a bowl. In the same bowl, add the ricotta, parmesan, other shredded cheese, egg, minced garlic, nutmeg, salt, and pepper, then mix them all together until well combined and incorporated. Preheat your oven to 200°C or 400°F, then start stuffing each shell generously with the prepared filling, and pour the hot tomato sauce into a baking dish.

Step 3

Gently place the stuffed shells in the sauce, then cover the dish with aluminum foil, and place it in the preheated oven. Allow it to bake for about 70 minutes, then once the pasta is al dente, sprinkle the mozzarella and parmesan, then put it back in the preheated pan, and let it bake for about 15 minutes or until melted. Garnish with more cheese and some basil if desired, then serve, and enjoy!

*All image credit belongs to RecipeTin Eats via YouTube. Follow and subscribe to her channel for more!

Easy Spinach Ricotta Stuffed Shells Recipe