Spinach and Rillcotta Stuffed Shes is a delightful dish that will take your taste buds on a flavor adventure. Imagine biting into a warm, cheesy morsel filled with fresh spinach, creamy rillcotta, and a sprinkle of zesty herbs. The aroma wafting from the oven is enough to make anyone weak in the knees, and trust me, your family will be begging for seconds.
Now picture this: it’s a chilly Sunday afternoon, and you’re cozied up in your kitchen, channeling your inner chef while reminiscing about Grandma’s epic cooking sessions. She always said that food should not only nurture the body but also feed the soul. This recipe captures that spirit perfectly, making it ideal for family gatherings or just a cozy night in. Get ready for an unforgettable flavor experience that will have everyone coming back for more!
Why You'll Love This Recipe
- Spinach and Rillcotta Stuffed Shes are incredibly easy to prepare, even for novice chefs
- The flavor profile is a delightful mix of creamy and savory with a hint of herbaceousness
- These stuffed shells are visually appealing with their vibrant green filling peeking out from the pasta
- Versatile enough to serve as an appetizer or main course, they fit perfectly into any meal plan
Ingredients for Spinach and Rillcotta Stuffed Shes
Here’s what you’ll need to make this delicious dish:
Large Pasta Shells: About 12-15 shells will do the trick; look for sturdy ones that can hold all that scrumptious filling.
Fresh Spinach: Aim for about 2 cups of fresh spinach; it brings a bright flavor and vibrant color to the filling.
Rillcotta Cheese: Use around 1 cup of rillcotta, which adds creaminess and richness to balance out the spinach.
Grated Parmesan Cheese: Approximately half a cup will help create a lovely cheesy crust once baked.
Garlic: Two cloves minced; garlic gives depth to the dish and makes everything better (it’s science!).
Olive Oil: A tablespoon is perfect for sautéing; it adds flavor while keeping things light.
Salt and Pepper: Season to taste; these essentials bring all the flavors together harmoniously.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Spinach and Rillcotta Stuffed Shes
Follow these simple steps to prepare this delicious dish:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Carefully add the pasta shells and cook according to package instructions until al dente. Drain them gently and set aside on a baking sheet so they don’t stick together.
Step 2: Sauté the Spinach
In a large skillet over medium heat, drizzle olive oil. Add minced garlic and sauté until fragrant (about one minute). Toss in fresh spinach and cook until wilted. Season with salt and pepper as you go.
Step 3: Prepare the Filling
In a mixing bowl, combine wilted spinach, rillcotta cheese, half of the grated Parmesan cheese, salt, and pepper. Mix well until everything is combined into a creamy paste.
Step 4: Fill the Shells
Using a spoon or piping bag (if you’re feeling fancy), fill each cooked pasta shell with the spinach-rillcotta mixture. Place them in a greased baking dish snugly so they don’t tip over during cooking.
Step 5: Top with Cheese
Sprinkle remaining Parmesan cheese generously over filled shells. You can add extra herbs like oregano or basil if desired for an aromatic boost.
Step 6: Bake
Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for about 25 minutes. Remove foil for an additional five minutes until golden brown on top.
Transfer to plates and drizzle with sauce for the perfect finishing touch! Enjoy your fabulous Spinach and Rillcotta Stuffed Shes – they are sure to impress friends and family alike!
You Must Know
- This delightful Spinach and Ricotta Stuffed Shells recipe is not just about taste; it’s about creating moments
- The bright colors and mouthwatering aromas turn any dinner into a feast
- Perfect for family gatherings or cozy nights in, it’s sure to impress everyone at the table
Perfecting the Cooking Process
To achieve perfect results with Spinach and Ricotta Stuffed Shells, start by boiling the pasta shells first. While they cook, prepare the creamy filling and sauce. Once the shells are al dente, stuff them with the filling and bake until bubbling perfection.
Add Your Touch
Feel free to swap the ricotta with cottage cheese or add some grated mozzarella for extra gooeyness. You can also toss in some sun-dried tomatoes or olives for a Mediterranean twist that will have your taste buds doing a happy dance.
Storing & Reheating
Store leftover stuffed shells in an airtight container in the fridge for up to three days. To reheat, simply pop them in a preheated oven at 350°F for about 20 minutes or until heated through, ensuring they stay cheesy and delicious.
Chef's Helpful Tips
- For perfect Spinach and Ricotta Stuffed Shells, use fresh spinach instead of frozen for better texture
- Make sure your pasta is al dente to prevent mushiness during baking
- Don’t forget to top with extra cheese before baking for that glorious bubbly crust
Sometimes I think my family loves these stuffed shells more than me! One time, I made them for a family gathering, and they vanished faster than I could say “seconds!” Their smiles said it all.
FAQs:
What are Spinach and Ricotta Stuffed Shells?
Spinach and Ricotta Stuffed Shells are a delicious Italian dish featuring large pasta shells filled with a creamy mixture of ricotta cheese, spinach, and various seasonings. They’re typically topped with marinara sauce and cheese before baking, creating a comforting meal that is perfect for family dinners or gatherings.
How do I prepare the filling for Spinach and Ricotta Stuffed Shells?
To prepare the filling for Spinach and Ricotta Stuffed Shells, start by sautéing fresh spinach until wilted. In a bowl, combine the cooked spinach with ricotta cheese, grated Parmesan, garlic, and a pinch of salt and pepper. Mix well until all ingredients are combined into a creamy filling ready to stuff into the shells.
Can I make Spinach and Ricotta Stuffed Shells ahead of time?
Yes, you can make Spinach and Ricotta Stuffed Shells ahead of time. Prepare the stuffed shells as instructed but do not bake them. Instead, cover your baking dish with plastic wrap or aluminum foil and refrigerate for up to 24 hours. When ready to serve, simply bake them straight from the fridge, adding a few extra minutes to the cooking time.
What can I serve with Spinach and Ricotta Stuffed Shells?
Spinach and Ricotta Stuffed Shells pair wonderfully with a side salad or garlic bread. A simple mixed greens salad drizzled with balsamic vinaigrette adds freshness to the meal. Garlic bread is perfect for soaking up any extra marinara sauce on your plate, making it an ideal accompaniment.
Conclusion for Spinach and Ricotta Stuffed Shells:
In summary, Spinach and Ricotta Stuffed Shells offer a delightful combination of flavors that appeal to both adults and kids. The creamy ricotta blended with fresh spinach creates a rich filling that complements the pasta beautifully. Whether you’re serving them at a family gathering or preparing them ahead of time for a busy weeknight dinner, these stuffed shells are sure to impress everyone at the table. Enjoy this classic Italian dish packed with comfort and taste!
Spinach and Ricotta Stuffed Shells
- Total Time: 50 minutes
- Yield: Serves 6
Description
Spinach and Ricotta Stuffed Shells are a comforting Italian dish that brings together large pasta shells filled with a creamy mixture of fresh spinach and ricotta cheese. Baked to perfection with a golden cheesy crust, these flavorful morsels are sure to please everyone at your table. Perfect for family gatherings or cozy nights in, this recipe is as easy to make as it is delicious.
Ingredients
- 12–15 large pasta shells
- 2 cups fresh spinach
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta shells in salted boiling water until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat, add garlic, and sauté until fragrant. Add spinach and cook until wilted; season with salt and pepper.
- In a bowl, combine cooked spinach, ricotta, half the Parmesan, salt, and pepper until creamy.
- Stuff each shell with the filling and place them in a greased baking dish.
- Sprinkle remaining Parmesan on top. Bake at 375°F for 25 minutes covered with foil; uncover for an additional 5 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (approx. 200g)
- Calories: 295
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg
