No, your eyes are not deceiving you. Yes, this is what the unbaked version of these Spinach Ricotta Stuffed Shells looks like. You can probably guess why there isn't a photo of these shells after they came out of the oven. I have two excuses or rather I should say explanations. The first would be due to the chaos of getting everything on the Christmas dinner on the table while everything was still warm. My long galley kitchen doesn't really lend itself to having multiple hands helping. The second reason for the absence of a finished photo can be blamed on our very ate in the afternoon dinner. After the appetizer course and opening of gifts, the only light in the kitchen came from candles burning, recessed lighting, and the crystal chandelier. Not exactly the best lighting for capturing the beauty of food (at least not best for me). But like the Hazelnut Torte, this was another recipe I wanted you to have sooner rather than later. In other words I was simply too excited to wait to share it until next year! And just in case you were planning to have friends and family over for dinner over the New Year's holiday, these Spinach Ricotta Stuffed Shells would be so perfect.
If you think these stuffed shells look good unbaked, wait until you see them baked. Better yet, wait until you taste them!
There are so many things I love about these Spinach Ricotta Stuffed Shells I don't where to begin. They can be made early in the day or even the night before. You can used a good quality jarred marinara sauce (I am partial to Rao's) instead of making a homemade one. You can feed a crowd especially when paired with a salad and good bottle of wine. They are super easy and relatively inexpensive to make. Last but not least, they are divine!
Cream cheese, whole milk ricotta, and fresh herbs are what make make this savory filling so mouthwatering luscious. In addition to the flat leaf parsley, fresh thyme and/or oregano, some green onions (or chives), and finely chopped garlic bring the filling even more incredible flavor. I have made them using only thyme, only oregano, and a combination of both.
Fill the shells using a pastry bag rather than a spoon. If you don't have a pastry bag, use a large plastic ziplock bag and snip off a corner.
Before placing the stuffed shells in a large baking dish, spread a thin layer of the marinara on the bottom. Once all the shells are in the baking pan (filled side up), place dollops of the remaining marinara sauce over the top. At this point they are ready to go into your 350 degree (F) preheated oven or can be covered with plastic wrap and stored in the refrigerator.
Baking time for the Spinach Ricotta Stuffed Shells ranges from 30-35 minutes. If baking them after they had been chilled, remove from the refrigerator at least 10-15 minutes before baking. The dish is ready when the filling is completely heated through. There is no better way to test for this than to stick your finger into one of the shells.
If you are looking for deeply flavorful, rich entree, make these Spinach Ricotta Stuffed Shells would made a perfect Sunday, holiday, or special occasion dinner. They are destined to become one of your most favorite baked pasta dishes.
Spinach Ricotta Stuffed Shells
Serves at least 6-8, more like 8-10
Ingredients
16 ounces (552g) cream cheese, softened
8 ounces (228g) whole milk ricotta
1-2 cloves of garlic, finely chopped
2 large eggs and 2 large egg yolks
10 ounces (283g) frozen spinach, thawed and squeezed of its' liquid
3 Tablespoons finely chopped green onion or chives
3 Tablespoons of coarsely chopped fresh parsley
3 Tablespoons of finely chopped fresh herbs (Choose from thyme, oregano or a combination of both)
3/4 cup (100g) fresh bread crumbs
1 1/2 teaspoons Kosher salt
1/2 teaspoon black pepper
1 pound (454g) jumbo pasta shells, cooked al dente
4 cups (32 ounces-907g) homemade or good quality jarred marinara sauce (See note below)
Optional: Parmigiano-Reggiano cheese, grated, for serving
Directions
1. In a large bowl, combine the cream cheese and ricotta. Beat with a mixer until smooth and well blended.
2. Add the eggs and beat until just incorporated.
3. Using a spatula, mix in the spinach, garlic, green onion (or chives), parsley, fresh herbs, bread crumbs, kosher salt and black pepper until completely blended.
4. Spread a thin layer of marinara sauce on the bottom of a 9"x13" baking dish.
5. Using a pastry bag, pipe approximately 2 Tablespoons of the cheese mixture into the al dente cooked shells. Place the filled shells, filled side up, in the baking dish. Note: You may end up with a few extra, unfilled shells.
6. Top the stuffed shells with the remaining marinara sauce.
7. At this point you can cover the baking dish with plastic wrap and refrigerate the shells for several hours or overnight.
8. When ready to bake, preheat oven to 350 degrees (F). Take the baking dish out of the refrigerator (for at least 15 minutes) while the oven is heating.
9. Uncover and bake for 30-35 minutes or until the filling in the shells is cooked through.
10. Remove the baking dish from oven. Let sit for 5 minutes and serve.
Notes: (1) I generally use a jarred marinara sauce when making these shells. My go-to favorites is made by Rao's. My first choice is their Tomato Basil Sauce, my second choice is their Homemade Marinara Sauce. (2) Leftovers reheat beautifully in the microwave. (3) I put several pieces of a hearty white bread in the food processor to make the bread crumbs. Boxed store-bought bread crumbs don't work as well. (4) You can top the Spinach Ricotta Stuffed Shells with some freshly grated Parmigiano-Reggiano cheese to send it even more over the top.
3 Tablespoons finely chopped green onion or chives
3 Tablespoons of coarsely chopped fresh parsley
3 Tablespoons of finely chopped fresh herbs (Choose from thyme, oregano or a combination of both)
3/4 cup (100g) fresh bread crumbs
1 1/2 teaspoons Kosher salt
1/2 teaspoon black pepper
1 pound (454g) jumbo pasta shells, cooked al dente
4 cups (32 ounces-907g) homemade or good quality jarred marinara sauce (See note below)
Optional: Parmigiano-Reggiano cheese, grated, for serving
Directions
1. In a large bowl, combine the cream cheese and ricotta. Beat with a mixer until smooth and well blended.
2. Add the eggs and beat until just incorporated.
3. Using a spatula, mix in the spinach, garlic, green onion (or chives), parsley, fresh herbs, bread crumbs, kosher salt and black pepper until completely blended.
4. Spread a thin layer of marinara sauce on the bottom of a 9"x13" baking dish.
5. Using a pastry bag, pipe approximately 2 Tablespoons of the cheese mixture into the al dente cooked shells. Place the filled shells, filled side up, in the baking dish. Note: You may end up with a few extra, unfilled shells.
6. Top the stuffed shells with the remaining marinara sauce.
7. At this point you can cover the baking dish with plastic wrap and refrigerate the shells for several hours or overnight.
8. When ready to bake, preheat oven to 350 degrees (F). Take the baking dish out of the refrigerator (for at least 15 minutes) while the oven is heating.
9. Uncover and bake for 30-35 minutes or until the filling in the shells is cooked through.
10. Remove the baking dish from oven. Let sit for 5 minutes and serve.
Notes: (1) I generally use a jarred marinara sauce when making these shells. My go-to favorites is made by Rao's. My first choice is their Tomato Basil Sauce, my second choice is their Homemade Marinara Sauce. (2) Leftovers reheat beautifully in the microwave. (3) I put several pieces of a hearty white bread in the food processor to make the bread crumbs. Boxed store-bought bread crumbs don't work as well. (4) You can top the Spinach Ricotta Stuffed Shells with some freshly grated Parmigiano-Reggiano cheese to send it even more over the top.