Stuffed shells with spinach and ricotta

Votes: 2

Time: 1 hour 30 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 575, total fat 29 G., saturated fats 14 G., proteins 28 G., carbohydrates 52 G., fiber 5 G., cholesterol 93 mg, sodium 834 mg, sugar 6 G.

Large pasta shells stuffed with ricotta and spinach and baked in tomato sauce are a classic of Italian home cooking. Add plenty of aromatic, succulent herbs to the filling and don't skimp on the cheese, which will make the shells extra-cheesy and mouth-watering. Cook the pasta a little less than for al dente, keeping in mind that they will finish cooking in the oven.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sauce

1/4 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
2 x 800g cans of San Marzano tomatoes, crushed by hand
1 teaspoon dried oregano
A pinch of red pepper flakes, plus extra for sprinkling

Stuffed shells

250 g large pasta shells (30-34 pcs.)
1 tbsp extra-virgin olive oil
1 package (220 g) fresh spinach
2 cups ricotta
2 cups shredded low-moisture mozzarella
1/3 cup finely chopped fresh parsley
1/4 cup grated Parmesan cheese, plus extra for sprinkling
2 tsp finely grated lemon zest
1 large egg, beaten

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spinach, ricotta cheese, Parmesan cheese, lemon zest, San Marzano tomatoes, red pepper flakes, oregano

Cooking the dish according to the recipe:

Prepare the sauce:

In a large, wide saucepan, heat the olive oil over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt, and a few grinds of black pepper. Bring to a boil, then reduce the heat. Simmer, stirring, until the sauce thickens, 15 to 20 minutes; season with salt to taste. Yield: about 4 tablespoons.
Preheat oven to 190°C (375°F). Bring a large saucepan of water to a boil. Add the pasta and cook according to package directions for about 9 minutes. Rinse under cold water to stop the cooking. Arrange the shells on a baking sheet.

Prepare the filling:

Heat the olive oil in a large skillet over medium heat. Add the spinach and cook, stirring occasionally, until wilted, 2-3 minutes. Transfer to a large plate lined with a kitchen towel to drain, then finely chop.
Place the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt, and 1 teaspoon black pepper. Mix until smooth.
Spread about half the sauce in the bottom of a 25x35cm baking dish. Fill the shells evenly with the filling (using a spoon or a pastry bag). Arrange the shells side by side, open side up, on top of the sauce in the baking dish, then pour the remaining sauce over them.
Cover with foil and bake until heated through and the sauce is bubbling around the edges, about 30 minutes. Remove the foil and bake until the shells or cheese protruding from the sauce are golden brown in spots, about 10 more minutes. Let rest for 10 minutes. Sprinkle with Parmesan and red pepper flakes.