Creamy Spinach and Ricotta Stuffed Pasta Shells

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Creamy Spinach and Ricotta Stuffed Pasta Shells

Enjoy this classic Italian dish. This recipe combines tender pasta shells filled with a creamy spinach and ricotta mixture, all bathed in a rich tomato sauce. It’s a perfect weeknight meal that’s easy to prepare and sure to satisfy.

A comforting and flavorful dish, perfect for a weeknight dinner or a special occasion.

About Time:

Prep Time: 30 minutes
Cook Time: 30-35 minutes
Total Time: 60-65 minutes
Yield: 4-6 servings

Ingredients:

For the Filling:

  • 8 oz (230g) fresh spinach, chopped
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large egg
  • 30g (1 oz) Parmesan cheese, grated
  • 9.5 oz (270g) ricotta cheese
  • 20 jumbo pasta shells (about 140g), uncooked

For the Tomato Sauce:

  • 1 cup (240g) tomato passata
  • 1 cup (240ml) chicken or vegetable stock
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • Pinch of mixed herbs
  • Cooking oil spray

Instructions:

Make the Tomato Sauce:

  1. Sauté the Aromatics: Heat a skillet over medium-high heat with cooking spray.
  2. Add the onion and garlic, cook until softened, about 2 minutes.
  3. Simmer the Sauce: Stir in the tomato passata, stock, and herbs. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until thickened.
  4. Blend for Smoothness: Let the sauce cool slightly, then transfer to a blender and blend until smooth. Set aside.

Prepare the Filling:

  1. Sauté the Spinach: Heat a skillet over medium-high heat with cooking spray. Add the onion and garlic, cook until softened. Reduce heat and add the spinach, stirring until wilted.
  2. Combine Ingredients: Remove from heat and stir in the ricotta, Parmesan, and egg.
    Assemble and Bake:
  3. Cook the Pasta: Cook the pasta shells in boiling salted water according to package directions. Drain and set aside.
  4. Layer the Dish: Spread the tomato sauce in the bottom of a baking dish. Fill the pasta shells with the spinach and ricotta mixture, and arrange them over the sauce.
  5. Bake to Perfection: Bake, uncovered, in a preheated 350°F (180°C) oven for 20-25 minutes, or until the filling is heated through and the cheese is bubbly and golden brown.
  6. Serve and Enjoy: Serve immediately, garnished with additional Parmesan cheese if desired.

Tips:

  1. For a richer flavor, use a combination of whole milk ricotta and cream cheese.
  2. To add a bit of heat, stir in a pinch of red pepper flakes to the tomato sauce.
  3. Serve with a side of crusty bread to soak up the delicious sauce.
    Keywords: pasta shells, spinach, ricotta, tomato sauce, easy dinner, comfort food, Italian cuisine, baked pasta, cheesy, creamy

Air Fryer Spinach and Ricotta Stuffed Shells

A quick and easy take on a classic dish, perfect for busy weeknights.

Ingredients:

  • 8 oz (230g) fresh spinach, chopped
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large egg, beaten
  • 30g (1 oz) Parmesan cheese, grated
  • 9.5 oz (270g) ricotta cheese
  • 20 jumbo pasta shells, cooked and drained
  • 1 cup (240g) marinara sauce

Instructions:

Prepare the Filling:

  • In a large bowl, combine the spinach, onion, garlic, egg, Parmesan cheese, and ricotta cheese. Mix well.
    Stuff the Shells:
  • Fill each cooked pasta shell with the spinach and ricotta mixture.

Air Fry:

  • Preheat your air fryer to 375°F (190°C).
  • Place the stuffed shells in the air fryer basket, making sure they aren’t touching.
  • Air fry for 8-10 minutes, or until the shells are golden brown and the filling is heated through.

Serve:

  • Top each shell with a spoonful of marinara sauce and serve immediately.

Tips:

  • For a crispier exterior, spray the shells with cooking spray before air frying.
  • If your air fryer basket is small, you may need to cook the shells in batches.
  • You can also use frozen spinach, thawed and squeezed dry.
  • Enjoy this delicious and convenient air fryer recipe!