Vegetarian Spinach and Ricotta Shells

It’s funny how some recipes just become instant family classics, isn’t it? For us, this Vegetarian Spinach and Ricotta Shells recipe is exactly that. I remember the first time I made it – a busy weeknight, wanting something comforting but not too heavy. Honestly, I was a bit skeptical of how the kids would react to all that spinach, but the creamy ricotta filling and sweet tomato sauce won them over instantly. Now, it’s a regular request. Even my husband, a self-proclaimed meat lover, devours it. The best part? It’s surprisingly simple to put together, and always feels like a special meal, even on a Tuesday. If you’re looking for a crowd-pleasing, vegetarian dish that’s packed with flavor and goodness, you absolutely have to try this. It’s become a staple in our home, and I have a feeling it might just become one in yours too.

Ingredients

• Jumbo Pasta Shells: The perfect vessel to hold our delicious spinach and ricotta filling.
• Frozen Spinach: Convenient and packed with nutrients, make sure to thaw it and squeeze out excess water.
• Ricotta Cheese: The creamy, mild base of our filling, providing a lovely texture and protein.
• Parmesan Cheese: Adds a salty, nutty, and savory depth to both the filling and topping.
• Mozzarella Cheese: For that gooey, melty, cheesy goodness that we all crave in a baked pasta dish.
• Eggs: Bind the ricotta and spinach mixture together, ensuring a cohesive filling.
• Garlic: Essential for flavor, adding a pungent and aromatic note to the filling and sauce.
• Onion: Provides a subtle sweetness and savory base to the tomato sauce.
• Canned Crushed Tomatoes: The foundation of our simple yet flavorful tomato sauce.
• Italian Seasoning: A blend of herbs that brings that classic Italian flavor to the dish.
• Dried Oregano: Adds a slightly more robust and earthy note, complementing the Italian seasoning.
• Nutmeg: A pinch of nutmeg enhances the richness of the ricotta and adds a subtle warmth.
• Olive Oil: Used for sautéing and adding richness to the sauce and filling.
• Salt and Black Pepper: To season and enhance all the flavors in the dish.
• Fresh Basil (Optional): For garnish, adding a fresh, aromatic finish.

Instructions

This Vegetarian Spinach and Ricotta Shells recipe is surprisingly straightforward, even for beginner cooks. The beauty of this dish lies in its simplicity; each component, from the creamy filling to the vibrant tomato sauce, comes together harmoniously to create a comforting and flavorful meal. Let’s break down the process step-by-step to ensure your success in creating this delightful vegetarian pasta bake.

Step 1: Preparing the Pasta Shells – The Foundation of Our Dish

First things first, we need to cook our jumbo pasta shells. This might seem like a simple step, but it’s crucial to get it right. Overcooked shells will become mushy and difficult to fill, while undercooked shells will be too hard and won’t bake properly.

• Bring a large pot of salted water to a rolling boil: Use plenty of water – about 4-5 quarts – to give the pasta room to move and cook evenly. Salting the water is essential as it seasons the pasta from the inside out. Don’t be shy with the salt; aim for about 1-2 tablespoons.
• Add the jumbo pasta shells to the boiling water: Gently add the shells, ensuring they don’t clump together. Stir them immediately to prevent sticking.
• Cook the pasta according to package directions, but slightly under al dente: Jumbo shells typically take around 10-12 minutes to cook. However, since we’ll be baking them later, we want to slightly undercook them to prevent them from becoming too soft in the oven. Check for doneness around 8-9 minutes. The pasta should still have a slight bite to it.
• Drain the pasta and rinse with cold water: Once cooked, immediately drain the pasta in a colander. Rinsing with cold water stops the cooking process and prevents the shells from sticking together. This also makes them easier to handle for filling.
• Set aside the cooked shells: Gently toss the drained shells with a little olive oil to prevent them from sticking further while you prepare the filling and sauce.

Step 2: Crafting the Flavorful Tomato Sauce – The Heart of the Dish

A good tomato sauce is the backbone of any great pasta dish, and this recipe is no exception. We’re aiming for a sauce that is both flavorful and slightly sweet, complementing the richness of the ricotta filling.

• Heat olive oil in a large saucepan over medium heat: Use a good quality olive oil for the best flavor. About 2-3 tablespoons should suffice.
• Add chopped onion and sauté until softened and translucent: Dice one medium onion and add it to the heated oil. Sauté for about 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent. This step releases the natural sweetness of the onion and forms the aromatic base of our sauce.
• Add minced garlic and sauté for another minute until fragrant: Minced garlic should be added after the onion as it cooks faster and can burn easily. Sauté for about a minute, or until you can smell the fragrant aroma of the garlic. Be careful not to brown or burn the garlic, as this will make it bitter.
• Pour in canned crushed tomatoes: Add a large can (28 ounces) of crushed tomatoes to the saucepan. Crushed tomatoes provide a great texture for our sauce.
• Stir in Italian seasoning, dried oregano, salt, and pepper: Add 1 teaspoon of Italian seasoning, ½ teaspoon of dried oregano, and salt and pepper to taste. Start with ½ teaspoon of salt and ¼ teaspoon of black pepper, and adjust to your preference later.
• Simmer the sauce for at least 15-20 minutes, stirring occasionally: Bring the sauce to a simmer, then reduce the heat to low and let it simmer uncovered for at least 15-20 minutes. Simmering allows the flavors to meld together and the sauce to thicken slightly. Stir occasionally to prevent sticking and burning.
• Taste and adjust seasoning as needed: After simmering, taste the sauce and adjust the seasoning if necessary. You might want to add more salt, pepper, or a pinch of sugar if the sauce is too acidic. A little sugar can balance the acidity of the tomatoes.

Step 3: Preparing the Creamy Spinach and Ricotta Filling – The Star of the Show

The spinach and ricotta filling is what makes these shells truly special. It’s creamy, flavorful, and packed with nutrients. Properly preparing the spinach and combining it with the ricotta is key to a perfect filling.

• Thaw frozen spinach completely and squeeze out excess water: If using frozen spinach (which is perfectly fine and convenient), thaw it completely. The most crucial step is to squeeze out as much excess water as possible. Excess water will make the filling watery and prevent it from holding its shape in the shells. You can use your hands, a clean kitchen towel, or a cheesecloth to squeeze out the water.
• In a large bowl, combine ricotta cheese, thawed and squeezed spinach, Parmesan cheese, egg, minced garlic, nutmeg, salt, and pepper: In a large mixing bowl, combine 15 ounces of ricotta cheese, the squeezed spinach, ½ cup of grated Parmesan cheese, one large egg, 2 cloves of minced garlic, a pinch of nutmeg, and salt and pepper to taste. Again, start with ½ teaspoon of salt and ¼ teaspoon of black pepper and adjust according to your preference.
• Mix all ingredients together until well combined: Use a spoon or spatula to gently mix all the ingredients together until they are evenly combined. Be careful not to overmix, as this can make the ricotta tough.
• Taste the filling and adjust seasoning if needed: Taste a small spoonful of the filling and adjust the seasoning as needed. You might want to add more Parmesan cheese for saltiness, or more garlic for flavor.

Step 4: Assembling and Baking the Spinach and Ricotta Shells – Bringing it All Together

Now comes the fun part – assembling and baking our shells! This is where all our prepared components come together to create the final dish.

• Preheat oven to 375°F (190°C): Preheat your oven to 375°F (190°C). This temperature is ideal for baking pasta dishes, ensuring that the shells are heated through and the cheese is melted and bubbly without burning.
• Spread a thin layer of tomato sauce in the bottom of a baking dish: Choose a baking dish that is large enough to hold all the stuffed shells in a single layer. A 9×13 inch baking dish works well. Spread a thin layer of the prepared tomato sauce evenly over the bottom of the dish. This prevents the shells from sticking and adds flavor to the bottom of the dish.
• Fill each cooked pasta shell with the spinach and ricotta filling: Using a spoon or your fingers, carefully fill each cooked pasta shell with the spinach and ricotta mixture. Be generous with the filling, but don’t overstuff them so they don’t burst during baking.
• Arrange the filled shells in the baking dish, open side up, over the tomato sauce: Arrange the filled shells in the baking dish in a single layer, open side up, nestled on top of the tomato sauce. Try to fit them snugly but not too tightly packed.
• Pour the remaining tomato sauce over the filled shells: Spoon the remaining tomato sauce evenly over the stuffed shells, ensuring that they are mostly covered in sauce. The sauce helps keep the shells moist during baking and adds flavor.
• Sprinkle mozzarella cheese and remaining Parmesan cheese over the sauce: Generously sprinkle shredded mozzarella cheese and the remaining Parmesan cheese over the top of the sauce. The mozzarella will melt and become gooey, while the Parmesan will add a salty, nutty crust.
• Bake in the preheated oven for 20-25 minutes, or until cheese is melted, bubbly, and lightly golden brown: Bake the shells in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The baking time may vary slightly depending on your oven, so keep an eye on it.
• Let it rest for a few minutes before serving: Once baked, remove the dish from the oven and let it rest for a few minutes before serving. This allows the cheese to set slightly and makes it easier to serve.
• Garnish with fresh basil (optional) and serve hot: Garnish with fresh basil leaves if desired for a pop of color and fresh flavor. Serve the Vegetarian Spinach and Ricotta Shells hot and enjoy!

Nutrition Facts

(Per Serving, approximately, based on 6 servings)

• Serving Size: Approximately 2-3 stuffed shells
• Calories: 450-550 kcal
• Protein: 25-30g

Please note that these values are estimates and can vary based on specific ingredient brands and portion sizes.

Preparation Time

Prep Time: 30-40 minutes (includes sauce and filling preparation)
Cook Time: 35-40 minutes (pasta cooking and baking time)
Total Time: Approximately 1 hour 5 minutes – 1 hour 20 minutes

This recipe is a delightful balance of hands-on preparation and oven time, making it manageable for a weeknight dinner or a weekend meal. While the sauce simmers and the shells bake, you are free to attend to other tasks, making it an efficient and satisfying dish to prepare.

How to Serve

These Vegetarian Spinach and Ricotta Shells are a complete meal on their own, but they can be elevated further with complementary side dishes and accompaniments. Here are some serving suggestions:

• Side Salad:
  • A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the pasta bake.
  • Consider an Italian salad with mixed greens, tomatoes, cucumbers, olives, and a balsamic vinaigrette.
  • A Caesar salad (vegetarian version, without anchovies in the dressing) can also be a delicious pairing.
• Bread:
  • Garlic bread or garlic knots are classic accompaniments to pasta dishes, perfect for soaking up the extra tomato sauce.
  • Crusty Italian bread or focaccia are also excellent choices for a more rustic feel.
  • Serve with a side of olive oil and balsamic vinegar for dipping bread.
• Vegetables:
  • Roasted vegetables like broccoli, asparagus, or bell peppers add extra nutrients and flavor.
  • Steamed green beans or sautéed spinach are simple and healthy options.
  • Grilled zucchini or eggplant can provide a smoky and savory element.
• Wine Pairing:
  • A light-bodied red wine like Pinot Noir or Chianti complements the tomato sauce and ricotta beautifully.
  • A crisp white wine such as Pinot Grigio or Sauvignon Blanc also pairs well with the vegetarian flavors.
  • For a non-alcoholic option, sparkling water with lemon or iced tea are refreshing choices.
• Garnish:
  • Freshly chopped basil or parsley adds a pop of color and fresh aroma.
  • A sprinkle of red pepper flakes can add a touch of heat for those who like a little spice.
  • Extra grated Parmesan cheese for serving is always welcome.

Additional Tips

To make your Vegetarian Spinach and Ricotta Shells even more delicious and successful, here are some helpful tips and variations:

1. Use Fresh Spinach for a Lighter Flavor: While frozen spinach is convenient, fresh spinach offers a milder and slightly sweeter flavor. If using fresh spinach, sauté it lightly with a bit of garlic until wilted, then chop it finely and squeeze out any excess moisture before adding it to the ricotta mixture. You’ll need about 1 pound of fresh spinach to yield a similar amount to frozen spinach.
2. Enhance the Ricotta Filling with Herbs: Experiment with adding other herbs to the ricotta filling for extra flavor. Finely chopped fresh parsley, oregano, or even a bit of fresh thyme can add a lovely herbaceous note. Start with a tablespoon or two of fresh herbs and adjust to your taste.
3. Add a Pinch of Red Pepper Flakes for a Kick: If you enjoy a little heat, add a pinch of red pepper flakes to the tomato sauce or the ricotta filling. This will add a subtle warmth that complements the other flavors without being overpowering.
4. Make it Ahead for Easy Weeknight Dinners: You can assemble the spinach and ricotta shells ahead of time and bake them later. Prepare the filling, sauce, and stuff the shells as instructed. Then, cover the baking dish tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap, add the cheese topping, and bake as directed, adding about 5-10 minutes to the baking time to ensure it’s heated through.
5. Freeze for Future Meals: Baked spinach and ricotta shells freeze exceptionally well, making them perfect for meal prepping or stocking your freezer. Let the baked shells cool completely, then cut them into individual portions or leave them as a whole dish. Wrap tightly in plastic wrap, then foil, and freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator, then bake in a preheated oven at 350°F (175°C) until heated through and bubbly, about 20-30 minutes.
6. Boost the Sauce with Vegetables: For a heartier and more nutritious sauce, consider adding finely diced vegetables like carrots, celery, or bell peppers to the onion and garlic when sautéing. This will add extra flavor, texture, and vitamins to the sauce.
7. Use Different Cheeses for Variety: While mozzarella and Parmesan are classic choices, you can experiment with other cheeses. Try adding some provolone for a sharper flavor, or a blend of Italian cheeses for a more complex taste. You can also use a smoked mozzarella for a smoky depth.
8. Get Creative with Toppings: Beyond cheese, consider other toppings to add texture and flavor. Breadcrumbs mixed with Parmesan cheese and a drizzle of olive oil can create a crispy topping. Toasted pine nuts or chopped walnuts can add a nutty crunch. A sprinkle of fresh herbs like basil or parsley after baking is always a welcome finishing touch.

FAQ Section

Q1: Can I use dried spinach instead of frozen or fresh?

A1: While frozen or fresh spinach is recommended for the best texture and flavor, you can technically use dried spinach in a pinch. However, you’ll need to rehydrate it properly. Soak dried spinach in hot water until softened, then squeeze out as much excess water as possible. Keep in mind that dried spinach may have a slightly different texture and flavor compared to fresh or frozen.

Q2: I don’t have jumbo shells, can I use another type of pasta?

A2: Jumbo shells are ideal for stuffing, but you can use other large pasta shapes if needed. Manicotti tubes or large rigatoni can be used as alternatives. You may need to adjust the cooking time slightly depending on the pasta shape. If using smaller pasta like penne or ziti, you can mix the spinach and ricotta filling directly into the cooked pasta and bake it as a casserole instead of stuffing individual shells.

Q3: Can I make this recipe vegan?

A3: Yes, you can adapt this recipe to be vegan with a few substitutions. Use vegan ricotta cheese (made from tofu or nuts), a flax egg or commercial egg replacer to bind the filling, and vegan Parmesan and mozzarella cheese alternatives. Ensure your tomato sauce is also vegan-friendly (some may contain honey).

Q4: How long do leftovers last?

A4: Leftover Vegetarian Spinach and Ricotta Shells will last in the refrigerator for 3-4 days when stored in an airtight container. Reheat them in the oven or microwave until heated through.

Q5: Can I add meat to this recipe?

A5: While this recipe is designed to be vegetarian, you can certainly add meat if you prefer. Cooked and crumbled Italian sausage, ground beef, or shredded chicken can be added to the ricotta filling for a non-vegetarian version. Brown the meat separately and drain off any excess fat before mixing it with the ricotta and spinach.

Q6: My tomato sauce is too acidic, what can I do?

A6: If your tomato sauce is too acidic, you can balance it out by adding a pinch of sugar or a small amount of baking soda. Start with a ½ teaspoon of sugar or ¼ teaspoon of baking soda, stir it in, and taste. Add more gradually until the acidity is balanced. Be careful not to add too much baking soda, as it can create a metallic taste.

Q7: Can I use pre-made tomato sauce to save time?

A7: Yes, you can use a good quality pre-made tomato sauce to save time. Choose a sauce that is flavorful and not too watery. You might want to simmer it for a few minutes with some extra garlic and Italian seasoning to enhance the flavor and make it taste more homemade.

Q8: What if my filling is too watery?

A8: If your ricotta filling is too watery, it’s likely due to excess moisture in the spinach or ricotta. Ensure you squeeze out as much water as possible from the thawed spinach. If the ricotta seems very watery, you can try draining it in a cheesecloth-lined sieve for a while before using it. Adding a bit more Parmesan cheese or breadcrumbs to the filling can also help absorb excess moisture.

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