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Ricotta and Spinach Stuffed Shells [Recipe]

Ricotta and Spinach Stuffed Shells Recipe

Author: Laura Bais
Discover the delightful flavors of our Ricotta and Spinach Stuffed Shells, a perfect blend of creamy ricotta, fresh spinach, and rich tomato sauce, all nestled in tender pasta shells. Join us in savoring this heartwarming dish that promises a taste of Italian comfort with every bite!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Servings 4 serving
Calories 422.2 kcal

Ingredients
  

RED SAUCE

  • 3 tablespoons olive oil
  • 1 onion
  • 3 cloves of garlic
  • 2 teaspoons oregano
  • 28 oz chopped tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • A pinch of pepper

FILLING

  • 7 oz fresh spinach
  • 8.8 oz ricotta cheese or other fresh cheese
  • 1.4 oz grated hard cheese
  • A pinch of pepper
  • 1/2 teaspoon salt
  • A pinch of nutmeg

ADDITIONAL

  • 4.4 oz mozzarella
  • 23 pasta shells (conchiglioni)

Instructions
 

  • Sauté onion with garlic and oregano. Season lightly with salt.
  • Add remaining ingredients and cook for about 15 minutes on medium heat.
  • Cook spinach, drain well, and chop finely. Mix with the remaining ingredients for the filling.
  • Preheat oven to 350°F (180°C). Meanwhile, almost cook the pasta shells in salted water. Drain them 2-3 minutes before they are done cooking and let them cool slightly.
  • Spread the tomato sauce on the bottom of a baking dish.
  • Fill each shell with about 2 teaspoons of filling. Arrange and press slightly into the sauce.
  • Sprinkle with grated mozzarella and bake in the oven for 30 minutes.
Keyword conchiglioni, stuffed shells