Craving comfort food that's both satisfying and surprisingly simple? Get ready to dive into a world of cheesy, flavorful goodness with these spinach ricotta stuffed shells! This recipe walks you through creating the ultimate Italian-inspired dish, one guaranteed to become a new family favorite.
Ingredients
Okay, let's get our ingredients lined up—I'm super excited about this recipe! You'll need about 2.5 pounds—or 1.25 kilograms—of lovely sweet potatoes, maybe 4 or 5. Make sure they're close to 2.5 inches wide and 8 inches long. It is essential to have ricotta cheese, similar to what is used in a spinach pasta bake, for stuffing.
Next, grab 2 tablespoons of unsalted butter and melt it down. I always watch it carefully; don't want it to explode! Plus, you'll need 2 minced garlic cloves—trust me, don't skip these.
Now, pour out 2 tablespoons of olive oil for the main gig, and a bit more for brushing. Salt and pepper—3/4 teaspoon and 1/4 teaspoon respectively.
Lastly, 1 tablespoon of chopped rosemary. Dried can work in a pinch, but fresh? It's where it's at! I also like extra for serving.
Preparation
Alright, let's jump into the prep work—I promise it's easier than finding a matching pair of socks on laundry day! I like to start by getting my large pot of salted water boiling for the pasta shells. You want them al dente, not mushy!
While that's heating up, I would prepare the filling. You'll want to combine the ricotta, spinach, Parmesan, and seasonings in a bowl. For the filling, make sure you have jumbo pasta shells ready to be stuffed. Mix it well—really get in there! Sometimes I imagine I'm Thanos collecting the Infinity Stones, making sure every ingredient is perfectly combined. It's oddly satisfying.
What helps me sometimes too is remembering:
- That time my little brother made a mess of the kitchen.
- The smell of Mom's cooking after a long day at work.
- When Grandma taught me her secret meatball recipe.
This guarantees the emotions will transfer to the dish. Finally, you are going to stuff each cooked shell with the spinach-ricotta mixture. Be generous, don't be shy!
Baking Instructions
Now, let's get to baking—it's where the magic really happens! Preheat your oven to 375°F (190°C)—that's our starting point!
Carefully place the dish with your stuffed shells into the preheated oven. I bake it for about 25 minutes, covered with foil. This helps keep the sauce from splattering everywhere and guarantees the shells cook evenly. I don't want burnt shells and a cold center, and I bet you don't either!
After 25 minutes, I carefully remove the foil – watch out for the steam. Then, I'll continue baking for another 10–15 minutes, or until the cheese is melted and bubbly and starting to turn golden brown. Honestly, this moment is difficult because you'll begin to smell all the spices, cheeses, and flavors coming together. It's tough because I never want to wait until it's done!
Serving Suggestions
When it comes to serving, I'm all about making it easy and tasty! A warm plate of these shells is comfort food heaven, and I think simple is best.
First, let it cool slightly – just a tad, you don't want to burn your tongue! Next, grab a big spoon and go to town! I like to plate up, then add a little something extra based on the mood.
- 1. A sprinkle of fresh basil – because it suggests warm days.
- 2. A dollop of extra ricotta – extra creamy and comforting!
- 3. A light drizzle of olive oil – to make you feel like you're in Italy!
Consider serving it family-style – stick the whole baking dish on the table and let everyone dig in. Serve with a simple side salad – and maybe some garlic bread, because why not?! Trust me, it's a guaranteed crowd-pleaser! Enjoy!
Short Recipe Version
Prep Time: 20 minutes
Cook Time: 15 minutes
Serving Size: 6
Ingredients:
- 12 jumbo pasta shells
- 15 oz ricotta cheese
- 10 oz frozen spinach, thawed and squeezed dry
- 1/2 cup grated parmesan cheese
- 1 egg, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- Fresh basil (for garnish)
- Olive oil (for garnish)
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package directions. Drain and set aside.
- In a bowl, combine ricotta cheese, spinach, parmesan cheese, egg, salt, and pepper.
- Stuff each cooked shell with the ricotta mixture.
- Spread marinara sauce in the bottom of a baking dish.
- Arrange stuffed shells in the dish.
- Bake for 10-15 minutes, or until cheese is melted and bubbly.
- Garnish with fresh basil and a drizzle of olive oil before serving.
Nutrition Information (per serving, estimated):
- Calories: 350
- Protein: 20g
- Fat: 18g
- Carbohydrates: 30g