Stuffed shells with Ricotta and Spinach.

Spinach and Ricotta Stuffed Shells

 A bit of preparation makes assembling these stuffed pasta shells with ricotta and spinach much easier. 

Let’s get started!  The Tomato Sauce: For this pasta dish, you’ll need about 3 to 3½ cups of tomato or marinara sauce. I usually use half of my quick tomato sauce recipe. If you prefer, feel free to use your favorite store-bought brand.  

 Mise En Place                                                                                   Doing a little bit of prep work facilitates the assembling of these Italian shells. Let’s begin!                                                                         

The Tomato Sauce: For this recipe, you need a tomato or Marinara Sauce. You will need approximately 3-3½ cups. I used half of the amount of my Quick Tomato Sauce recipe. If it is more convenient for you, use your favorite commercial brand. 

Cook the Pasta: Bring a very large pot of water to a rolling boil. Add 2 tablespoons of salt. Add about 24 -26 shells, a few at a time to prevent them from sticking together.

Cook according to the package instructions minus a few minutes since it continues to bake in the oven.

Prepare a clean tea towel on the countertop.

Cook the Pasta: 

Bring a very large pot of water to a rolling boil. Add 2 tablespoons of salt. Add about 24 -26 shells, a few at a time to prevent them from sticking together.

Cook according to the package instructions minus a few minutes since it continues to bake in the oven.

Prepare a clean tea towel on the countertop.

When ready, remove the giant shells from the pot of boiling water.

Drain and place upside down on a clean tea towel to remove the excess water. Set   aside

The Meat Mixture: 

While waiting for the pasta to cook, sauté the chopped onion in 2 tablespoons of olive oil over medium heat until beginning to soften (3-4 minutes).

Add 2-3 cloves of chopped garlic, a few pinches of red pepper flakes, salt, and pepper to taste, and sauté for an additional 2-3 minutes
stirring frequently.

Add the lean minced meat. Saute and break up the meat with a wooden spoon. Cook until cooked through about 5-7 minutes. Taste and adjust seasonings.

Turn the heat to medium-high. De-glaze pan with 2 tablespoons of white wine.

Drain the fat and set aside the meat to cool down.                

                               The Cheese Mixture

In a large bowl combine 2 cups fresh ricotta, 2 eggs, ½ cup Parmigiano-Reggiano Cheese or Pecorino Romano Cheese, 1½ cups freshly grated mozzarella and 2 tablespoons freshly chopped Italian flat-leaf parsley.  1 12oz bag spinach excess moisture removed.

The cheese filling is done.  It’s now time to combine all the ingredients 
together.

How To Assemble

Preheat the oven to 400°F (200°C). Place the oven grate in the center.

Using two spoons or a pastry bag with the bottom cut off, fill each of the 24-26 cavities with about 2-3 tablespoons of the meat and cheese filling. As you can see, they are completely filled up.

Place about ½-1 cup of tomato sauce at the base of a 13 x 9″ baking dish. Tilt the dish so that the sauce coats the bottom evenly.

Place the cheese and meat-filled pasta shells facing up in the prepared dish.

Top with the remaining tomato sauce, reserving at least 1 cup. 

Place a piece of parchment paper over the top. Then, cover tightly with a piece of aluminum foil.

Bake for 20-30 minutes until cooked through and bubbling.

Uncover both the aluminum wrap and the parchment paper and bake for another 3-5 minutes.

Remove the baked dish from the oven.

Garnish with reserved tomato sauce (heated), chopped fresh Italian parsley and extra grated cheese.

Serve immediately and enjoy!  Serves 6 to 8.