Spinach and Ricotta Pasta Shells: Delicious Nutritious and Economical Main or Appetizer
The shells may not present a “wow appeal”, but they do spell H-O-M-E, no? The aroma, texture, flavour and sumptuous satisfaction I get when biting into one of these shells wraps me in my warm fuzzy blanky.
The thick flavour-packed sauce is the perfect partner for the spinach laden shell. This is not a filling scented with spinach. This cheesy filling possesses a pronounced smatch of spinach that will please you, if you love spinach as I do. If not, use less spinach in the recipe. I enjoy the flavour of these tender green leaves, particularly with garlic. And cheese.
And a vibrant zesty tomato sauce. Oooo baby!
Yet, every bite bears a slightly different message based upon that same warm fuzzy at-home theme.
I have used fresh spinach, but find the frozen chopped spinach to actually be superior in recipes like this. It is easy to thaw, easy to wring out tightly in a tea towel, and easy to work with while the flavour remains fresh and the nutrients, vivid.
Lots of really nice minced farmer’s market or home grown garlic goes into the mix.
I do make my own ricotta, but that is whole milk ricotta for enjoying on its own; not for this kind of recipe. So, buy a good quality fresh Italian ricotta. The organic free-range know-your-farmer eggs make a considerable difference in flavour, oomph, and colour from a Supermarket egg, not to mention the much healthier-in-the-long-run choice.
Three seconds is all it takes to grate this gorgeous fruity Parmesan Reggiano in my Thermomix machine. Unquestionably superior flavour-wise and so aromatic! Grated Parmesan one would by at a store cannot compare and this version is profoundly cheaper.
Add it into the mix: such lovely whole good-for-you-ingredients in this filling.
Mixing it all together is cathartic.
Last two ingredients: fresh basil and lovely partly-skimmed mozzarella. Oh, and lots of freshly grated ground pepper!
Good enough to eat straight from the bowl! At this phase, it could be used in any number of concoctions: a layer in a lasagna or filling for a quiche. I imagine it would be scrumptious baked on its own in little individual ramekins. Today, into giant pasta shells it goes!
The shells made with durum wheat make all the difference in texture, colour and ability to hold a filling while maintaining the shell shape. I cook one box at a time, strain and remove the shells, toss in some lovely fruity olive oil to keep them from sticking to one another, and continue the process until I have enough. In every box, there is considerable waste as several shells break or are broken. If you follow the instructions in the recipe, you should have the perfect amount.
Every year I make a giant batch of Giant Turkey and Sundried Tomato Stuffed Pasta Shells. Everyone is nuts over that recipe. Blush. This year, preparing for Aaron and Lauren to visit over the holidays, I decided to do a vegetarian version of the giant pasta shell. I freeze them individually, pack them into ziplock bags, 6 to bag (a very generous portion) and then use on a night I’m too tired to cook. I put a package into an individual casserole dish, a little milk or cream on the bottom, shells topped with cheese and cooked until bubbly. A crunchy mixed fresh vegetable salad on the side, and Vanja is a happy man.
However, we all need to eat less meat, my uber carnivore, particularly. Three to four of the turkey sundried tomato shells with a couple of spinach ricotta would better balance the meal and offer me a vegetarian version, at the same time.This year, I made them both together. A massive batch of ground turkey sun dried tomato shells and a massive batch or spinach ricotta shells.
All were frozen individually and packed away for those “I’m too tired to cook” or “I’m not going to be home” evening meals, except I made one casserole of the meat one and one casserole of the vegetarian ones for one of family meals over the holidays.
I make a big batch of The Best Ever Homemade Tomato Sauce whenever I am about to run out, so always have it in my deep freeze. I promise you, it is special.
I simply layered a bag of it in the bottom of a casserole dish, filed the spinach ricotta shells overlapping a little on top , and froze it. When ready to cook, I sliced a thin piece of cheese over each shell, and baked until bubbly. Oh, the aroma!
Mama Mia! Who needs meat when there is such flavour and satisfaction on a plate?
Spinach and Ricotta Stuffed Giant Pasta Shells
Ingredients
- 50 grams or 4-5 large cloves fresh garlic , minced (8-10 small)
- 4 packages frozen chopped spinach , well drained (2 boxes only, unless you want the Spinach flavour to really sing!)
- 1.5 litre ricotta cheese
- 500 grams mozzarella cheese , shredded
- 250 grams grated Parmesan cheese
- 4 large eggs
- 40 grams fresh basil , finely chopped (small container)
- 5 grams or 2 teaspoons freshly-ground black pepper
- 60 jumbo pasta shells (makes about 54) or 2 boxes (durum wheat)
- 1 litre homemade tomato sauce
- no salt (there is a lot of cheese with salt already in the recipe)
Instructions
Instructions for the Filling and Shells
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In mixing bowl, combine spinach, ricotta, mozzarella, garlic, Parmesan, egg, basil, and pepper; set aside
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Cook pasta al dente, according to package directions; drain and stuff each shell
Prepare for Freezer
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To freeze in bags without sauce, place each shell on cookie sheet lined with parchment paper; bag and label the next day (about 6 per bag) OR
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Scantly cover bottom of casserole with homemade tomato sauce; place stuffed shells snuggly on top, and freeze
To serve
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From freshly made: Scantly cover bottom of casserole with homemade sauce; place stuffed shells snuggly on top
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Bake covered with aluminum foil for 25 minutes; remove foil and place a slice of cheese on each shell continue baking until golden and bubbly (10-15 minutes)
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Serve warm with extra Parmesan
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From Frozen: Scantly cover bottom of casserole with homemade sauce; place stuffed shells snuggly on top
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Bake covered with aluminum foil for 45 minutes; remove foil and place a slice of cheese on each shell continue baking until golden and bubbly (10-15 minutes)
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Serve warm with extra Parmesan
Recipe Notes
Cooking Pasta Shells
Cook each box of pasta shells, one at a time, following the instructions on the box
Toss the first box in a couple of tablespoons of delicious fruity extra virgin olive oil to ensure they don't stick to one another while preparing the second box, and later, while stuffing the shells
Spinach Flavour
If you don't care for spinach, use only 2 boxes of frozen spinach in the filling
Any other frozen vegetable would work well, but you would have to wring it as dry as the spinach to ensure the moisture was right out of it: then you could replace the 2 boxes of spinach with 2 cups of any other vegetable
However, it is not necessary
oh val!
these look divine —- i have made the turkey version and LOVE those, so i am sure these are just as delish
thanks for posting these wonderful recipes with such great instruction that even i can follow 😉
cheers & nomnom
su <3
I think of you SO often, Su!
I have been so sick with the flu after the holidays – 2 full weeks in bed, and am still not up to snuff. I have plenty in the deep freeze and we’ll have to dig into them when you come over next!
It has been FAR too long…. I need a night with you for you to bring your photos of India, we’ll pop some corn and have dinner and “your movie”.
XOXO
V
Amazing, you as always are my inspiration in the kitchen 🙂 these are being made for Monday nights dinner for sure!
Tunya!
I cannot wait to see how they turn out for you and your family. Remember to halve the spinach if you want a more buttery cheesy flavour!
Hugs,
Valerie
We have a similar recipe that we made just after Christmas. I just love it! I am sure yours was gobbled up!
Anne!
So wonderful to “see you”!!! I would love it if you would share your recipe with me, or your link, if you have posted it. I can only imagine how delicious they would be. Yes, gobbled up, but plenty in the freezer ‘at-the-ready”!
XOOX
V
We tend to follow this Canadian Living recipe for the basic steps. Ingredients vary depending what is on hand. ie. if more spinach than recipe calls for, we use it all since spinach wilts to nothing. We make more tomato sauce (I would recommend at least 1.5 times) than the recipe because we like a very saucy dish and the shells can absorb some of that moisture when the whole thing is baking. We use the really big shells and really stuff them. Probably other things we tinker with too. I haven’t posted it yet. I love working on this one with The Mister since it is time intensive. Lots of steps and lots of dishes. We had a blast.
Pasta Shells with Zucchini and Spinach (Conchiglie with Zucchini and Spinach)
From Canadian Living
Servings: 8
Large pasta shells are easier to work with and fill than the tiny ones. If you can only find small shells, simply layer them with filling and sauce and don’t worry about stuffing them. This dish can be made ahead and refrigerated or frozen.
FILLING:
1/4 cups Unsalted Butter
2 Onions, chopped finely
1 Garlic Cloves, minced
3 medium Zucchini, shredded, salted and drained
1 bunch Spinach (1/2 lb) trimmed, cooked and drained
1 lb Ricotta Cheese
1 cups Parmesan Cheese, Freshly Grated
2 Eggs
1 tsp Salt
1/4 tsp Pepper
1/4 tsp Nutmeg
1/4 cups Fresh Parsley (or basil) chopped
SAUCE:
1/4 cups Unsalted Butter
2 Onions, chopped finely
2 Garlic Cloves, minced
56 oz plum tomatoes, undrained
Pepper
Salt
PASTA:
1 lb Pasta Shells
1 cups Parmesan Cheese, Freshly Grated
FILLING:
In large heavy skillet, heat butter over medium heat; add onions and garlic and cook until onions are tender and wilted, stirring occasionally. Add drained zucchini and cook until any moisture in pan has evaporated. Add spinach and combine thoroughly. Remove from heat and let cool. Drain off excess liquid. Beat ricotta cheese until smooth, then beat in Parmesan, eggs, and seasonings, adding more salt, if desired. Add vegetables and mix thoroughly. Set aside.
* To prepare zucchini, wash well and peel only if skin is bitter (taste a bit from each). Grate zucchini, then place in colander. Sprinkle with about 2 tsp salt and let excess liquid drain for 30 minutes. Rinse with cold water to remove most of salt, then toss on paper towels to dry before cooking.
** To prepare spinach, wash well and trim off tough stems. Place leaves, with water from washing still clinging to them, in a large pot and cook for a few minutes or just until leaves have wilted. Let cool, then wring dry in a tea towel and chop.
SAUCE:
In saucepan, heat butter and cook onions and garlic until tender and wilted. Add tomatoes and liquid, breaking up tomatoes with wooden spoon. Cook for 30 to 45 minutes or until sauce has thickened. Purée and season to taste with salt and pepper.
PASTA:
Cook shells in large pot of boiling salted water. Drain well and rinse with cold water to stop cooking and prevent sticking. Using a colander, gently shake shells to drain excess water.
Lightly grease or butter a 13 x 9-inch (3.5 litre) casserole. Spoon some filling into each shell and arrange, stuffed side up, in dish. Pour sauce over all and sprinkle with Parmesan. Bake in 350ºF (180ºC) oven for 40 to 50 minutes or until heated through and bubbling.
Now that sounds scrumptious! The filling AND the sauce! Thanks, Anne! Am definitely making these during zucchini season.
🙂
V
One of our favourite family meals! A little time-consuming to make, but worth it.
Lilliana,
Wonderful to hear from you. Hope you can feel my hug! Every recipe is a bit different. Please share yours with me? Would love to compare and try yours, too!
🙂
Valerie
Hello, my questions will not relate to your recipe, so it will be lovely if you can answer me 😀 At my school, they have the spinach soup’s recipe which tastes really delicious. I saw they put in the creamy basic soup with some tablespoons of something like ” a spinach paste” (the paste is made by a machine and stored in the freezer). Do you know how to make that “paste”?
Thank you so much 😀
Not sure how to make THAT spinach paste, but yes, definitely know how to make a spinach paste for soups in the THERMOMIX. Easy as pie. Fresh spinach leaves on turbo for 2 seconds 2 or three times and in 4-6 seconds you will have spinach paste, dependant upon the amount of spinach you put into the Thermomix bowl. Super easy. That is why we love the Thermomix. We make vegetable, chicken and beef stock pastes in the bowl that are healthy, delicious, nutritious and economical flavour enhancers for so many dishes. We can make nut pastes – peanut butter and marzipan. So many wonderful nutritious dishes for children that are infinitely easier to make in the machine….
🙂
Valerie
How can I make it without the Thermomix? Because I am still a student now, I cannot afford that machine 😀 Of course, I will buy it in the future when I can earn myself a lot of money :”>
Dear Quyen
If you cook on a regular basis, I am sure you can figure it out. 🙂 Use a blender, or a knife? Let me know how it goes.
Thank you for visiting and hope you do make this!
Sincerely,
Valerie