Spinach Ricotta Puffs

Get ready to meet your new favorite appetizer: Spinach Ricotta Puffs!

We're diving headfirst into a recipe that explodes with flavor, starting with a vibrant tomato sauce you'll want to put on everything.

Prepare to be amazed by the cheesy deliciousness that awaits!

Sauce Creation

Let's kick things off with the sauce. I'm telling you, you're gonna need a LOT of it!

First, I heat up 2 tablespoons of olive oil in a pot. Then, I toss in my finely chopped shallots – or a small onion if you're like me and couldn't find shallots! I use 4 minced garlic cloves, a bay leaf, and ½ teaspoon each of dried thyme and oregano. It smells amazing already, doesn't it? I cook it for 3–4 minutes until the onion's clear.

Now, I stir in ⅓ cup of tomato paste and cook for a minute. Next, I pour in ⅓ cup of dry white wine—Chardonnay works great—and let it bubble rapidly for about 2 minutes, until it's mostly gone. Almost like magic!

Finally, I add 700g of tomato passata, 4 cups of low-sodium vegetable stock, ¾ teaspoon of salt, 1 ½ teaspoons of sugar, and ⅓ teaspoon of pepper. This sauce provides a delicious base, especially if you choose to bake the puffs later.I stir it all up and let it simmer, uncovered, for 20 minutes. Easy peasy!

Filling Preparation

Right, let's whip up this incredible filling next! I always make sure to start with the spinach — squeezing out all that excess water is key!

Now, in a bowl, I combine the squeezed spinach with 500g of full-fat ricotta–it's richer, trust me. Add 1/2 cup of finely shredded parmesan, and a full cup of your favorite shredded cheese blend — mozzarella, Colby, or cheddar, whichever tickles your fancy! To ensure the best flavour, consider using fresh basil as a herb in the mix!

I then toss in one egg, plus one minced garlic clove. A sprinkle of nutmeg — or 1/8 tsp of powder — adds a warm note; it's optional, though.

Next, I add 3/4 tsp of cooking salt and 1/2 tsp of black pepper to tie it all together.

I mix everything really well until it is just combined. Now, you're ready for the next stage!

Assembly Instructions

I preheat my oven to 200°C/400°F (or 180°C if it's a fan-forced oven) — a detail you don't wanna miss! Now, you gotta stuff those uncooked shells. I mean, really stuff them, pack as much of that spinach-ricotta goodness in there as you can. Don't be shy; we ain't skimping here.

Next, I grab a 23 x 33 cm / 9 x 13" baking dish. Pour that hot tomato sauce into the baking dish. We're talkin' hot straight from the pot – like a jacuzzi for pasta, except tomatoey!

Gently place the stuffed shells in the sauce. Most'll be submerged, cozy in their tomato bath. A few might poke their heads out – those are the rebels, and that's okay!

Now, here's a secret weapon – you wanna cover with a baking tray or foil.

Baking Process

Now, it's baking time! I always preheat the oven to 400°F – gotta get that warmth flowing! Remember to cover the baking dish with a tray or foil. We don't want burnt tops!

I slide it in for, like, 70 minutes! Then, I pull it out and poke a shell. Is it al dente? Great! If it's still a bit tough, just pop it back in, covered, for a bit longer!

Next – my favorite – I sprinkle mozzarella and parmesan all over, go crazy. It should be about 1 1/2 cups of mozzarella and 1/2 cup of parmesan. Then, I bake for another 15 minutes, until it's all melty and gooey! Honestly – it isn't hard!

Finally, garnish with extra parmesan and basil if you'd like. Now dig in!