Spinach Ricotta Stuffed Shells with Basil Sauce are a delightful dish that brings together creamy ricotta and fresh spinach, all enveloped in a luscious basil vodka sauce. This recipe is perfect for family dinners, gatherings, or even a cozy date night at home. With its vibrant flavors and appealing presentation, it’s bound to impress everyone you serve it to!
Why You’ll Love This Spinach Ricotta Stuffed Shells with Basil Sauce
This dish is more than just a meal—it’s an experience.
- Easy to Prepare: With straightforward steps, you can whip up this delicious dish without feeling overwhelmed.
- Rich Flavor: The creamy spinach filling and aromatic basil vodka sauce create a symphony of tastes that will tantalize your taste buds.
- Versatile Meal: Perfect for any occasion, whether it’s a weeknight dinner or a special celebration.
- Vegetarian Delight: This recipe is packed with veggies and cheese, making it a wholesome choice for vegetarians.
- Family-Friendly: Kids and adults alike will love the cheesy goodness and fun pasta shells.
Tools and Preparation
Before diving into the cooking process, gather your tools to ensure a smooth experience.
Essential Tools and Equipment
- Large pot
- Skillet
- Baking dish
- Wooden spoon
- Mixing bowl
Importance of Each Tool
- Large pot: Essential for cooking the jumbo pasta shells evenly.
- Skillet: Used for sautéing vegetables and preparing the sauce.
- Baking dish: Holds your stuffed shells while they bake to perfection.
- Mixing bowl: Ideal for combining the spinach ricotta filling without mess.
Ingredients
For the Basil Vodka Sauce
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1/4 cup vodka
- 1 can (28 oz) whole peeled tomatoes
- 3 large whole basil leaves
- Salt and pepper to taste
- 1/2 cup half and half cream
- 1 tablespoon unsalted butter
For the Spinach Ricotta Filling
- 3 cups fresh baby spinach
- 2 cloves garlic, minced
- 15 oz ricotta cheese (low-fat or full fat works)
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
For the Pasta Shells
- 20 jumbo pasta shells, cooked according to package instructions until al dente
- Additional minced basil and grated Parmesan cheese (for garnish)
How to Make Spinach Ricotta Stuffed Shells with Basil Sauce
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
Step 2: Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced shallot and cook until softened. Stir in the minced garlic and red pepper flakes, cooking for another minute. Add the tomato paste and vodka, cooking for about 2 minutes to let the alcohol evaporate.
Step 3: Add Tomatoes and Basil
Pour in the can of whole peeled tomatoes along with their juice. Use a wooden spoon to break up the tomatoes. Stir in the whole basil leaves, season with salt and pepper, and let the sauce simmer for about 15 minutes.
Step 4: Blend and Finish the Sauce
Remove the basil leaves from the sauce. Stir in the half and half and butter, allowing the sauce to simmer for an additional 5 minutes. Adjust seasoning to taste.
Step 5: Make the Spinach Ricotta Filling
In another skillet, add a bit of oil and sauté the spinach with minced garlic until wilted. Let cool slightly before mixing in a bowl with ricotta cheese, shredded mozzarella, grated Parmesan, salt, and pepper.
Step 6: Stuff the Shells
Preheat your oven to 375°F (190°C). Spread a layer of basil vodka sauce at the bottom of a baking dish. Fill each cooked shell with spinach ricotta mixture and place them in the baking dish. Top with remaining sauce.
Step 7: Bake
Cover the dish with foil and bake in preheated oven for about 25 minutes. Remove foil and bake for an additional 10–15 minutes until bubbly and golden.
Step 8: Garnish and Serve
Let cool for a few minutes before serving. Garnish with additional minced basil and grated Parmesan cheese. Enjoy!
How to Serve Spinach Ricotta Stuffed Shells with Basil Sauce
These delicious spinach ricotta stuffed shells with basil sauce make a delightful main dish. To elevate your serving experience, consider these creative ideas.
Family Style
- Serve the baked shells directly from the baking dish for a cozy, family-style meal. This encourages sharing and creates a warm atmosphere.
Individual Plates
- Plate each shell individually, topped with extra basil sauce and garnished with fresh basil. This adds an elegant touch for dinner parties.
With Garlic Bread
- Pair the stuffed shells with crispy garlic bread. The crunch complements the creamy filling beautifully and soaks up extra sauce.
Salad on the Side
- A side salad of mixed greens dressed with vinaigrette balances the richness of the shells. It adds freshness to the meal.
Wine Pairing
- Serve with a light white wine, like Pinot Grigio or Sauvignon Blanc. The acidity in these wines enhances the flavors of the dish.
Leftover Twist
- For leftovers, transform them into a pasta bake by adding more sauce and cheese before reheating. This brings new life to your meal!
How to Perfect Spinach Ricotta Stuffed Shells with Basil Sauce
Perfecting your spinach ricotta stuffed shells can take your dish to another level. Here are some tips to ensure success.
- Use Fresh Ingredients: Fresh basil and high-quality ricotta make a noticeable difference in flavor and texture.
- Cook Shells Al Dente: Ensure that the jumbo pasta shells are cooked just until al dente. This prevents them from becoming mushy during baking.
- Season Generously: Don’t skimp on salt and pepper in both the sauce and filling. Proper seasoning enhances all flavors in this dish.
- Let it Rest: Allow the baked shells to cool for a few minutes before serving. This helps set the filling and makes them easier to serve.
- Experiment with Cheese: Feel free to mix different cheeses into your filling for added flavor, such as goat cheese or feta.
- Adjust Sauce Consistency: If your sauce is too thick, add a splash of water or broth for better coverage over the stuffed shells.
Best Side Dishes for Spinach Ricotta Stuffed Shells with Basil Sauce
Completing your meal with complementary side dishes can enhance the overall dining experience. Here are some excellent options to consider.
- Garlic Roasted Vegetables
Toss seasonal vegetables like zucchini and bell peppers in olive oil, garlic, and herbs before roasting until tender. - Caesar Salad
A classic Caesar salad with crunchy croutons and creamy dressing offers a refreshing contrast to the rich pasta dish. - Steamed Broccoli
Lightly steamed broccoli drizzled with lemon juice adds nutrition and color while balancing out your rich meal. - Caprese Salad
Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze create a vibrant side that pairs well with Italian flavors. - Herbed Quinoa
Fluffy quinoa tossed with fresh herbs provides a healthy grain alternative that complements stuffed pasta nicely. - Antipasto Platter
An assortment of olives, marinated artichokes, and cured meats can offer variety and stimulate appetites before the main course. - Roasted Sweet Potatoes
Sweet potatoes provide natural sweetness that contrasts beautifully against savory pasta dishes when roasted until caramelized. - Bruschetta
Toasted bread topped with diced tomatoes, garlic, basil, and olive oil makes for an appetizing starter or side that’s easy to prepare.
Common Mistakes to Avoid
When preparing Spinach Ricotta Stuffed Shells with Basil Sauce, it’s easy to make a few common errors. Here are some mistakes to watch out for.
- Skipping the salt in the pasta water – Not salting your water can lead to bland shells. Always add a generous amount of salt when boiling pasta.
- Overcooking the shells – If you cook the jumbo shells too long, they’ll become mushy. Follow package instructions and aim for al dente.
- Not draining the spinach properly – Excess moisture can make your filling runny. After cooking the spinach, let it cool and squeeze out any excess water before mixing it with the ricotta.
- Using low-quality tomatoes for the sauce – Poor-quality tomatoes can affect flavor. Opt for whole peeled tomatoes from a reputable brand for a rich sauce.
- Ignoring simmer time for the sauce – Rushing this step can result in underdeveloped flavors. Allow the sauce to simmer as directed for at least 15 minutes.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container for up to 3 days.
- Ensure the dish is completely cooled before sealing it to prevent condensation.
Freezing Instructions
- Freeze stuffed shells in an airtight container or freezer-safe bag for up to 3 months.
- For best results, wrap individual portions in plastic wrap before placing them in a container.
Reheating Instructions
- Oven: Preheat to 350°F (175°C). Cover with foil and bake for about 20-25 minutes until heated through.
- Microwave: Place in a microwave-safe dish and cover. Heat on medium power for 2-3 minutes, checking frequently.
- Stovetop: Heat over low heat in a skillet, adding a splash of water if needed to prevent sticking.
Frequently Asked Questions
What is Spinach Ricotta Stuffed Shells with Basil Sauce?
Spinach Ricotta Stuffed Shells with Basil Sauce is a delicious pasta dish featuring jumbo shells filled with creamy ricotta and spinach, baked in a flavorful basil vodka sauce.
Can I make Spinach Ricotta Stuffed Shells ahead of time?
Yes! You can prepare them up to baking, cover, and refrigerate for up to 24 hours before baking or freeze them for later.
What can I substitute for vodka in the sauce?
You can use chicken or vegetable broth instead of vodka if you’d like to avoid alcohol while still adding richness to your sauce.
Can I customize the filling for Spinach Ricotta Stuffed Shells?
Absolutely! Feel free to add cooked mushrooms, sun-dried tomatoes, or herbs like parsley or oregano for extra flavor.
How do I ensure my stuffed shells don’t stick together?
To prevent sticking, lightly coat each shell with olive oil after cooking and allow them space on your baking dish when assembling.
Final Thoughts
Spinach Ricotta Stuffed Shells with Basil Sauce is a delightful dish that brings comfort and flavor to any meal. Its versatility allows you to customize ingredients based on your preferences. Try making this recipe tonight and impress your family or guests!
Spinach Ricotta Stuffed Shells with Basil Sauce
- Total Time: 1 hour
- Yield: Serves 4 (8 stuffed shells per serving) 1x
Description
Spinach Ricotta Stuffed Shells with Basil Sauce is a comforting Italian dish that combines creamy ricotta, fresh spinach, and a rich basil vodka sauce, all enveloped in tender jumbo pasta shells. This recipe is perfect for family dinners or romantic date nights, offering a delightful mix of flavors that are sure to impress. With its vibrant presentation and delicious taste, it’s an ideal choice for any occasion.
Ingredients
- 20 jumbo pasta shells
- 3 cups fresh baby spinach
- 15 oz ricotta cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1/4 cup vodka
- 1 can (28 oz) whole peeled tomatoes
- 3 large whole basil leaves
- Salt and pepper to taste
- 1/2 cup half and half cream
- 1 tablespoon unsalted butter
- Additional minced basil and grated Parmesan cheese for garnish
Instructions
- Cook jumbo pasta shells in salted boiling water until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté minced shallots and garlic until softened; add tomato paste and vodka, cooking briefly.
- Add whole peeled tomatoes and basil leaves to the skillet. Simmer for 15 minutes, then stir in half and half and butter before removing basil leaves.
- In another skillet, sauté spinach with garlic until wilted. Let cool, then mix with ricotta, mozzarella, Parmesan, salt, and pepper.
- Preheat oven to 375°F (190°C). Stuff each shell with the spinach mixture and place in a baking dish with sauce on the bottom and top.
- Cover with foil and bake for 25 minutes; remove foil and bake an additional 10–15 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
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