The Art of Authentic Italian Spinach and Ricotta Stuffed Shells Perfection

Perfect Pasta Shell Preparation

Master the technique of cooking shells to ideal tenderness without overcooking for easy stuffing.

Creamy Ricotta Filling Excellence

Learn the skill of creating perfectly seasoned, smooth ricotta mixture with optimal consistency.

Spinach Preparation Mastery

Perfect the method of cooking and seasoning spinach while removing excess moisture effectively.

Assembly Technique Perfection

Master the art of stuffing shells generously while maintaining neat presentation and structure.

Baking Method Mastery

Learn optimal baking techniques for perfectly melted cheese and bubbling sauce perfection.

Italian Comfort Food Mastery Secrets for Perfect Spinach Ricotta Stuffed Shells

Shell Selection: Choose shells that aren't overcooked to prevent tearing during stuffing process.

Spinach Moisture: Squeeze cooked spinach thoroughly to prevent watery filling that affects texture.

Filling Consistency: Ricotta mixture should be thick enough to hold shape but creamy enough to pipe.

Sauce Coverage: Ensure shells are well covered with sauce to prevent drying during baking.

Resting Time: Allow casserole to rest after baking for easier serving and better presentation.

Make Ahead: Assemble completely and refrigerate up to 24 hours before baking for convenience.

Classic Italian Spinach and Ricotta Stuffed Shells with Rich Marinara Sauce

Name: Classic Italian Spinach and Ricotta Stuffed Shells with Rich Marinara Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Italian
Ingredients: For the Pasta Foundation:; 1 box (12 oz) jumbo pasta shells; 2 tablespoons salt for pasta water; 1 tablespoon olive oil for pasta water; For the Spinach Ricotta Filling:; 2 pounds fresh ricotta cheese; 10 oz fresh spinach, chopped; 1 large egg, beaten; 1/2 cup grated Parmesan cheese; For the Cheese Blend:; 2 cups shredded mozzarella cheese, divided; 1/4 cup Romano cheese, grated; For the Aromatic Herbs:; 2 tablespoons fresh basil, chopped; 1 tablespoon fresh parsley, minced; 2 cloves garlic, minced; 1 teaspoon dried oregano; For the Rich Marinara:; 3 cups quality marinara sauce; 1 can (14.5 oz) crushed tomatoes; 2 tablespoons tomato paste; 1 medium onion, finely diced; For the Flavor Enhancement:; 1/4 cup white wine; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; For the Spinach Preparation:; 2 tablespoons butter; 1/4 teaspoon nutmeg

These magnificent Italian stuffed shells feature tender jumbo pasta shells filled with a creamy blend of fresh spinach, rich ricotta cheese, and aromatic herbs, all nestled in a robust marinara sauce and topped with melted mozzarella. This comforting pasta masterpiece combines the earthy freshness of spinach with the luxurious creaminess of ricotta cheese, creating an irresistible Italian comfort food experience that's perfect for family dinners, special occasions, or any time you crave authentic Italian flavors that warm the soul.

Prep Time

30 Minutes

Cook Time

45 Minutes

Total Time

75 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Pasta Foundation:

1 box (12 oz) jumbo pasta shells

2 tablespoons salt for pasta water

1 tablespoon olive oil for pasta water

For the Spinach Ricotta Filling:

2 pounds fresh ricotta cheese

10 oz fresh spinach, chopped

1 large egg, beaten

1/2 cup grated Parmesan cheese

For the Cheese Blend:

2 cups shredded mozzarella cheese, divided

1/4 cup Romano cheese, grated

For the Aromatic Herbs:

2 tablespoons fresh basil, chopped

1 tablespoon fresh parsley, minced

2 cloves garlic, minced

1 teaspoon dried oregano

For the Rich Marinara:

3 cups quality marinara sauce

1 can (14.5 oz) crushed tomatoes

2 tablespoons tomato paste

1 medium onion, finely diced

For the Flavor Enhancement:

1/4 cup white wine

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

For the Spinach Preparation:

2 tablespoons butter

1/4 teaspoon nutmeg

1 teaspoon lemon juice

For the Perfect Assembly:

2 tablespoons butter, cubed

Fresh basil leaves for garnish

Extra Parmesan for serving

For Special Equipment:

Large baking dish (9x13 inch)

Large pot for pasta

Mixing bowls

Wooden spoon for stuffing

Instructions

Preheat oven to 375°F and lightly grease a large baking dish.

Bring large pot of salted water to boil for cooking pasta shells.

Cook jumbo shells according to package directions until just al dente.

Drain shells carefully and rinse with cool water to stop cooking.

Sauté fresh spinach in butter until wilted, then squeeze out excess moisture.

Season cooked spinach with salt, pepper, nutmeg, and lemon juice.

In large bowl, combine ricotta, beaten egg, and half the mozzarella.

Mix in cooked spinach, Parmesan, Romano, and all fresh herbs.

Season ricotta mixture with salt and pepper to taste throughout.

Spread 1 cup marinara sauce in bottom of prepared baking dish.

Using spoon or piping bag, stuff each shell generously with filling.

Arrange stuffed shells in single layer over sauce in baking dish.

Pour remaining marinara sauce over and around the stuffed shells.

Sprinkle remaining mozzarella cheese evenly over the top layer.

Dot with small butter cubes and cover tightly with foil.

Bake covered for 25 minutes until sauce is bubbling actively.

Remove foil and bake additional 10-15 minutes until cheese melts.

Let rest 10 minutes before serving to allow filling to set.

Garnish with fresh basil leaves and extra Parmesan cheese.

Serve hot with crusty Italian bread and a simple green salad.

Classic Italian Spinach and Ricotta Stuffed Shells with Rich Marinara Sauce

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Authentic Italian Spinach and Ricotta Stuffed Shells Perfection

Classic Italian Spinach and Ricotta Stuffed Shells with Rich Marinara Sauce

Ingredients

Instructions