Creamy Spinach and Ricotta Stuffed Shells
Oh my dear, this dish has been warming our family table for as long as I can remember. I made these creamy spinach and ricotta stuffed shells when my children were small, tucking each shell into the baking dish like tiny pillows of comfort. On chilly evenings it felt like wrapping the whole family in a warm blanket, and the house smelled like a promise that everything would be all right. There was one autumn when my eldest came home from college, homesick and tired, and I made this very casserole. He ate three shells and sighed in a way only a child can when they find home again. It became our quiet tradition for birthdays and small victories, a reminder that a hearty, homemade meal can hold more love than the fanciest restaurant ever could. I turn to these shells whenever someone needs nourishment or the day has been particularly long. The ricotta keeps them tender and gentle, the spinach gives them a green, hopeful note, and the tomato sauce holds it all together like a memory. It is easy to make for a weekend supper yet special enough for a little celebration. Come on into my kitchen, my dear. We will take our time and make something that feeds the body and the heart. You can do this, I know you can, and if anything feels a bit off, do not you worry one bit. The love you put into the dish matters more than perfection.
Ingredients
- 24 count jumbo pasta shells
- 2 cups whole milk ricotta cheese
- 10 ounces frozen chopped spinach, thawed and well drained
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded part-skim mozzarella cheese
- 2 cloves garlic cloves, minced
- 1/8 tsp freshly grated nutmeg
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil
- 1 small small yellow onion, finely chopped
- 24 ounces crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried Italian seasoning
- 1 tsp granulated sugar
- 1 tsp unsalted butter, for greasing dish
Instructions
Set a large pot of salted water on to boil for the shells. While you wait for it to bubble, preheat the oven to 375 F. Just a gentle start, dear. Take a breath, and know you are doing beautifully.
Boil the jumbo shells for 8 to 9 minutes, until just tender but still with some bite. I like them a little underdone since they'll bake again and soften further. Drain them and spread them on a towel so they do not stick together. Be gentle with them like you would with a sleeping kitten.
Warm the olive oil in a skillet over medium heat and add the chopped onion. Stir and let the onion become soft and translucent, about 5 minutes. Add the minced garlic and cook another minute until fragrant. Your kitchen should be smelling warm and comforting now.
Pour in the crushed tomatoes and tomato paste, then stir in the Italian seasoning, sugar, and a pinch of salt and pepper. Let the sauce simmer gently for 10 minutes while you make the filling. Keep the heat low enough that it hums quietly, not bangs around.
Now, the filling. In a roomy bowl combine the ricotta, well drained spinach, egg, Parmesan, half of the mozzarella, the minced garlic, nutmeg, salt, and pepper. Use a spoon or spatula and fold everything together slowly. Taste a tiny bit with the corner of a spoon. See how the flavors settle together like old friends.
Grease a 9 by 13 inch baking dish with a little butter. Spoon a thin layer of the tomato sauce across the bottom, just enough to keep the shells from sticking. This is the nest for our little pillows.
Carefully fill each shell with a generous spoonful of the ricotta mixture. I like to cup the shell in my palm and fill it so it feels plump but not bursting. Place each filled shell seam side up in the dish on the sauce.
When all the shells are nestled in, spoon the remaining sauce over them and sprinkle the remaining mozzarella over the top. Cover the dish with foil, tenting it a little so the cheese does not stick to the foil.
Bake in the preheated oven for 20 minutes covered, then remove the foil and bake another 10 to 12 minutes until the cheese is melted and bubbly and just starting to take on golden spots. Your kitchen will smell like a hug while it bakes.
Let the casserole rest for 5 to 10 minutes before serving. This helps everything settle and makes it easier to serve. Bring it to the table with a simple green salad and a crusty loaf if you like. Take a moment to admire your work. You made something lovely.
Cooking Tips
- 💡Nana's Little Note: If your ricotta seems watery, scoop it into a fine mesh sieve and let it sit for 15 minutes. A drier ricotta makes the filling hold together better.
- 💡Nana's Little Note: Want extra flavor? Stir a tablespoon of fresh chopped basil into the filling or scatter fresh basil over the finished dish right before serving.
- 💡Nana's Little Note: If you worry about shells tearing, do not overboil them. I like them a touch undercooked since they finish in the oven and become perfectly tender.
- 💡Nana's Little Note: You can prepare everything a day ahead, assemble the dish, cover it tightly, and bake it the next day. Sometimes planning ahead is the kindest thing you can do for yourself.
Nutritional Information
Per serving
May this dish wrap your table in comfort and bring warmth to the ones you love. Remember that the simplest meals often carry the deepest love, and what you cook with care becomes a memory to hold. Be good to yourself, savor each bite, and pass this little tradition on when the time feels right.
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