Savory Spinach and Ricotta Stuffed Shells
Oh my dear, these stuffed shells have been a warm, quiet joy in my kitchen for as long as I can remember. I used to make them when my little ones would come home from school, cheeks flushed and pockets full of crayon drawings. The sight of those big pasta shells cradling soft ricotta and spinach always felt like a cozy promise that everything would be all right. There is a particular afternoon I keep tucked away in my heart. It was raining and the children were tired after a long week. I set a pot of sauce on the stove, filled the shells with a simple mixture of spinach and ricotta, and we sat around the table with mismatched plates and a blanket over our knees. The quiet comfort of that meal stitched us back together. That is why I turn to this recipe when someone needs a little more than food; they need the comfort of being seen and held. This dish is forgiving and nourishing, and it passes love along with every forkful. The filling can be mixed ahead, the sauce can simmer while you set the table, and the whole pan can be tucked into the oven while you take a breath. I like to use whole-milk ricotta when I can, just because it feels gentle and rich, but please do what suits you and your family. So come, my darling. Put on an apron and let us make something that will fill bellies and warm hearts. You will find it easier than you think, and every little imperfection will only make it more yours. You can do this, and I know you can.
Ingredients
- 1 1/2 cups Ricotta cheese (whole-milk ricotta if you can find it)
- 10 ounces Frozen spinach, thawed and very well squeezed dry
- 1/2 cup Parmesan cheese, finely grated
- 1 cup Mozzarella cheese, shredded
- 1 large Large egg, lightly beaten
- 2 cloves Garlic, minced
- 1/8 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 1/2 teaspoon Freshly ground black pepper
- 3 cups Marinara sauce, good quality or homemade
- 1 tablespoon Olive oil
- 1 small Onion, small, finely chopped
- 24 pieces Jumbo pasta shells, dried
- 1 cup Extra mozzarella for topping, shredded
- 1/4 cup Fresh basil, chopped, for garnish if you like
Instructions
First, my love, preheat your oven to 375 degrees F. Fill a large pot with salted water and bring it to a gentle boil for the shells. While that warms up, let's make our sauce.
In a skillet, warm the olive oil over medium heat. Add the chopped onion and a pinch of salt. Stir slowly until the onion becomes translucent and sweet, about 6 to 8 minutes. Your kitchen will start to smell like a comforting little hug.
Stir in the marinara sauce and let it simmer on low while you cook the pasta. Give it a spoonful taste and whisper a little kindness to it. If it wants a touch more salt or a pinch of sugar to balance acidity, you know the way to make it yours.
Cook the jumbo shells according to package directions but stop a minute or two before they are fully done. They should be tender but still have a little bite. Rinse them under cool water so they do not stick together. Lay them out gently on a clean towel.
Now for the filling. In a large bowl combine the ricotta, well-squeezed spinach, grated Parmesan, shredded mozzarella, minced garlic, the beaten egg, nutmeg, salt, and pepper. Use a spoon or a rubber spatula to fold everything together. Keep it gentle and kind. Taste a tiny bit and adjust the seasoning. Oh, my, that blend is comforting.
Spread about 1 cup of the warm marinara in the bottom of a 9 by 13 inch baking dish. This blanket of sauce will cradle our shells as they bake.
Take a shell in your hand and fill it with a heaping tablespoon or two of the ricotta mixture. You do not need to be exact. Nestle each filled shell into the sauce, seam side up, arranging them close together like children holding hands.
When all the shells are snug in the dish, spoon the remaining sauce over the tops. Sprinkle the extra shredded mozzarella evenly across the pan so each shell gets a little golden crown.
Cover the dish loosely with foil and bake for 20 minutes. Then remove the foil and bake for another 10 to 12 minutes until the cheese is bubbly and lightly browned and your kitchen smells simply heavenly.
Let the pan rest for 5 to 10 minutes when it comes out of the oven. This gives the filling time to settle so it will serve more neatly. Scatter the chopped fresh basil over the top if you like, and feel proud of the love you put into it.
Serve warm with a simple green salad or some crusty bread. Take a moment to breathe, to sip something warm, and to enjoy the company you keep. Remember, it is the sharing that makes a meal shine.
Cooking Tips
- 💡Nana's Little Note 1: If your spinach feels even the tiniest bit wet, press it between paper towels or a clean kitchen towel until it feels dry. Wet filling will make the shells soggy and we do not want that.
- 💡Nana's Little Note 2: You can make the filling a day ahead and keep it chilled. When you are ready, fill the shells and bake as directed. It saves time and keeps you calm on a busy day.
- 💡Nana's Little Note 3: My secret for extra warmth is a small pinch of nutmeg in the ricotta. It sings softly without being showy. If nutmeg is not your thing, leave it out with no fuss.
- 💡Nana's Little Note 4: Leftovers reheat beautifully. Place in a 350 degree F oven covered for 15 to 20 minutes until warmed through, or microwave gently in short bursts so the cheese does not get tired.
Nutritional Information
Per serving
May every bite you serve bring comfort and conversation, and may the little rituals you build around this meal become stories your family tells again and again. Be good to yourself, dear heart, and let this dish be one way you wrap your people in love.
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