Stuffed Ricotta and Spinach Shells is kinda like an really easy lasagna. You’ve the same ingredients but a totally different look without the layering fuss. After I made my Fresh Lemon Ricotta recipe, I was dying to try as many things as I could to to use it in.
Ricotta and spinach is a classic combination for this recipe, and the zing of the lemon in the ricotta really sets it off in being a refreshing pasta dish rather than something heavy. The ricotta is light as air and the sauce is just enough. It’s so creamy and dreamy. Perfect and pretty enough for date night.
I did have a little difficulty at first with boiling the shells as they would stick together while cooking in the pot. The only thing that will help this is putting the shells in one by one. As with boiling any pasta, make sure that you salt the water very well. That means adding a handful to the water not just a few dashes. his is called “seasoning” the water which is also going to season your pasta. Otherwise your pasta will be bland and no matter what kind of sauce you have, it will not be as flavorful.
Please serve it with some Good Good Garlic Bread to sop up the extra sauce.!
Other recipes you may like:
Creamy Stuffed Ricotta and Spinach Shells
- September 21, 2018
- 3-4 Servings
- 2 hr
- Print this
- 15 Jumbo pasta shells
- I recipe Fresh Lemon Ricotta ( or 1 cup store bought )
- 3 cups fresh spinach
- 1 12 oz can whole tomatoes
- 1 can tomato sauce
- 2 tbsp tomato paste
- 1/4 cup small diced white onion
- 2 large garlic cloves small diced or paste
- 2 tbsp fresh oregano or 1tsp dried
- 2 tbsp fresh basil chopped
- 2 tsp salt and extra salt for boiling water
- 1 tsp pepper
- 1 tbsp olive oil
- More salt and pepper to taste
- Step 1
- Prepare 1 recipe of Fresh Lemon Ricotta. This can be done up to 4 days ahead fo time and let to chill in the fridge.
- Step 2
- Preheat oven to 350F
- Step 3
- In a medium sauce pan over medium to high heat, add the olive oil and cook the onion until translucent.
- Step 4
- Add the tomato sauce, whole tomatoes, tomato paste, garlic, salt and pepper, and herbs. Turn down the heat to a low simmer. Let cook until the filling is ready.
- Step 5
- Prepare your jumbo shells to cook according to your package directions for the amount of water. Make sure to salt the water well. Drop the shells in one by one to keep them from sticking together.
- Step 6
- Cook the shells until al dente so there is a chew left in them which is usually about half the time on the package directions, but you will need to keep testing so that they do not over cook.
- Step 7
- Prepare a rack over a sheet pan. Take the shells out one by one to drain on the rack. Check to make sure the inside gets drained well. Let cool a bit to handle.
- Step 8
- In the meantime prepare a steamer or saute the spinach in a small skillet with 1 tbsp olive oil coating the pan. Do not add additional water. Add salt and pepper to taste.
- Step 9
- Take the spinach out an let cool.
- Step 10
- Using a tea towel, squeeze any water out of the spinach and put into a medium bowl.
- Step 11
- Add ricotta cheese and mix well. Add any more salt and pepper to taste if needed.