Spinach and Ricotta Stuffed Shells with Creamy Tomato Sauce Recipe

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Spinach and Ricotta Stuffed Shells with Creamy Tomato Sauce recipe

Spinach and Ricotta Stuffed Shells with Creamy Tomato Sauce Recipe

Description:

A vibrant casserole dish brimming with large pasta shells, each generously filled with a vibrant green spinach and creamy ricotta mixture. The shells are nestled in a rich, crimson tomato sauce, punctuated with specks of fresh basil. The top is bubbly and slightly browned from the oven, with the creamy ricotta peeking through in places. The overall appearance is warm, comforting, and intensely appealing. The colors are deep and saturated, promising a delicious and satisfying meal. The aroma is a comforting blend of tomato, basil, and cheese.


Ingredients:

  • - 1 (15 ounce) package jumbo pasta shells
  • - 1 (15 ounce) container ricotta cheese
  • - 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • - 1/2 cup grated Parmesan cheese
  • - 1/4 cup chopped fresh basil
  • - 1 large egg, lightly beaten
  • - Salt and pepper to taste
  • - 2 tablespoons olive oil
  • - 1 medium onion, chopped
  • - 2 cloves garlic, minced
  • - 1 (28 ounce) can crushed tomatoes
  • - 1 teaspoon dried oregano
  • - 1/2 teaspoon dried basil
  • - 1/4 teaspoon red pepper flakes (optional)
  • - 1/2 cup heavy cream

Instructions:

  1. 1. Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and rinse with cold water.
  2. 2. In a large bowl, combine ricotta cheese, squeezed spinach, Parmesan cheese, fresh basil, egg, salt, and pepper. Mix well.
  3. 3. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  4. 4. Stir in crushed tomatoes, oregano, dried basil, and red pepper flakes (if using). Bring to a simmer and cook for 15 minutes, stirring occasionally.
  5. 5. Stir in heavy cream and simmer for 5 minutes more, or until sauce has slightly thickened.
  6. 6. Fill each cooked pasta shell with the ricotta and spinach mixture. Arrange the stuffed shells in a greased 9x13 inch baking dish.
  7. 7. Pour the tomato sauce over the stuffed shells, ensuring they are mostly covered.
  8. 8. Bake for 25-30 minutes, or until the sauce is bubbly and the shells are heated through. Let stand for 10 minutes before serving.

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