By Hot and Cold Running Mom
Classic Ricotta Stuffed Shells
5 steps
Prep:35minCook:30min
These jumbo stuffed shells are a classic Italian comfort food with a creamy, cheesy spinach filling and a full bodied tomato sauce.
Updated at: Wed, 22 Nov 2023 12:34:42 GMT
Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
23
High
Nutrition per serving
Calories362.8 kcal (18%)
Total Fat13.1 g (19%)
Carbs45.5 g (18%)
Sugars6.7 g (7%)
Protein16 g (32%)
Sodium477.7 mg (24%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 Tbspolive oil
1onion
finely chopped
3 tspsminced garlic
2 tspsdry oregano
1 Tbspbalsamic vinegar
1 Tbsptomato paste
salt
to taste
pepper
to taste
28 ozcan diced tomatoes
1 ¾ cupspassata
strained tomatoes
sugar
26jumbo pasta shells
½ Tbspolive oil
200gfresh spinach
packed
1 cupricotta
⅔ cupmozzarella
shredded
2 tspsminced garlic
fresh basil leaves
chopped
¼ cupparmesan cheese
or romano
salt
to taste
pepper
to taste
Instructions
Step 1
Start with the sauce. Heat 1 tbsp olive oil in a large saucepan and add the onion cooking 3-4 minutes until translucent. Add garlic and oregano for 30 seconds then pour in the diced tomatoes and passata along with the balsamic, salt, pepper, tomato paste and sugar. Simmer 15-20 minutes.
Step 2
For the filling heat 1/2 tbsp olive oil in a large pot. Add the spinach and stir just to wilt, 1-2 minutes. Drain off the hot water and let the spinach cool. When cool enough to handle squeeze the liquid out by wringing it in a clean dishtowel then return to the pot or a large bowl. Add ricotta, parmesan, garlic, basil, salt and pepper to spinach.
Step 3
Cook the pasta shells to al dente, maybe 5 minutes less cooking time than actually required on package. Drain and rinse with cold water.
Step 4
Pour the sauce into a 13 X 9" baking dish and preheat the oven to 350°F. Fill each shell with about 2 tsps of filling. Do not overfill or the shells may split, but once you've filled each shell you may go back and add a little more here and there.
Step 5
Sit the stuffed shells in the sauce and top with shredded mozzarella and more parmesan cheese. Bake uncovered for 30 minutes.
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