Arome Italian Bliss: Spinach and Ricotta Stuffed Shells with a Rich Tomato Basil Sauce

Hello, lovely readers! Today, I’m excited to share a delightful Italian dish that’s perfect for a cozy family dinner or a special gathering with friends – Spinach and Ricotta Stuffed Shells with a Rich Tomato Basil Sauce. This recipe is one of my all-time favourites, with its creamy, savoury filling and aromatic tomato sauce. Trust me, this dish is a real crowd-pleaser!

I remember the first time I tried stuffed shells; it was at a little family-run Italian restaurant during a holiday in Florence. The experience of the creamy ricotta paired with the robust tomato sauce was simply unforgettable. Naturally, I had to recreate this magic in my own kitchen, and today, I’m sharing my take on it with you.

So, let’s dive into the cooking process. The key to this recipe is in the preparation. Start by preheating your oven to 180°C (350°F). This way, everything will be ready to go as soon as our shells are prepped and stuffed. Cooking the pasta shells to an al dente texture is crucial – they’ll hold up better when being stuffed and baked.

While the pasta is cooking, you’ll want to work on your rich tomato basil sauce. Heat some olive oil in a skillet and sauté a finely chopped onion until it’s nice and soft. Add minced garlic and enjoy that wonderful aroma filling your kitchen! Pour in the tomato passata and season with dried basil, oregano, salt, and pepper. Let it simmer away for 20 minutes, stirring occasionally. This sauce alone is a comforting blanket of flavour that pairs so well with the stuffed shells.

Next, in a large mixing bowl, create the filling by combining ricotta cheese, fresh spinach, a beaten egg, Parmesan cheese, salt, black pepper, and a touch of nutmeg. The nutmeg adds a lovely depth to the filling – a little tip I picked up from an Italian Nonna.

Now that your components are ready, it’s time to assemble. Spread a layer of that beautiful tomato sauce at the bottom of your baking dish. Spoon the creamy ricotta mixture into each pasta shell and nestle them into the sauce. Pour the remaining tomato sauce over the top, and don’t forget to sprinkle a generous amount of shredded mozzarella cheese.

Cover the dish with aluminum foil and let it bake in the oven for 20 minutes. Remove the foil for the last 10 minutes to allow the cheese to become golden and bubbly. Once it’s out of the oven, let it sit for a few minutes before serving – I know it’s hard to wait, but letting it rest makes a difference.

Garnish with fresh basil leaves and serve. The result is a dish that’s not just visually appealing but incredibly comforting and delicious. The creamy spinach and ricotta filling complement the rich tomato basil sauce perfectly.

There you have it, folks! A memorable Italian dish that brings warmth and joy to any table. I hope this recipe brings as much satisfaction and delight to your household as it does to mine. Buon Appetito!

Let me know in the comments if you tried this recipe and how it turned out. I’d love to hear from you. Until next time, happy cooking!

Al

Ingredients

• 200g jumbo pasta shells
• 500g ricotta cheese
• 200g fresh spinach, chopped
• 1 egg, beaten
• 100g grated Parmesan cheese
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 600ml tomato passata
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 200g shredded mozzarella cheese
• Fresh basil leaves for garnish

Method

1. Preheat your oven to 180°C (350°F).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute.
4. Pour in the tomato passata, dried basil, dried oregano, and a pinch of salt and pepper. Simmer the sauce on low heat for 20 minutes, stirring occasionally.
5. In a large mixing bowl, combine the ricotta cheese, chopped spinach, beaten egg, grated Parmesan cheese, salt, black pepper, and nutmeg until well mixed.
6. Spread half of the tomato basil sauce evenly in the bottom of a large baking dish.
7. Fill each cooked jumbo shell with the spinach and ricotta mixture using a spoon.
8. Arrange the stuffed shells in the baking dish. Pour the remaining tomato basil sauce over the stuffed shells.
9. Sprinkle the shredded mozzarella cheese evenly over the top of the shells.
10. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
11. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
12. Remove from oven and let the dish sit for 5 minutes before serving. Garnish with fresh basil leaves.
13. Enjoy your delicious spinach and ricotta stuffed shells with a rich tomato basil sauce!