Ricotta & Spinach Stuffed Shells

Ricotta & Spinach Stuffed Shells

I have been such a slacker lately between the awful snowy weather, my crazy cooped up kiddies, and La Bella Vita. But fear not... I am back! 

We have had a container of Ricotta in the fridge and my mom has been (not so subtly) hinting that she wanted stuffed shells. So tonight's dinner was prepped at home and assembled at my parents'. I started the sauce or "meatless gravy" in the early afternoon so it had time to simmer.

It was basically the Quick Tomato Gravy recipe but I used fresh basil which I think makes a difference in the taste. It also helps when you have hours to let the gravy simmer so the ingredients really cook down and the flavors meld together. 

This recipe for the shells is pretty much the one both of my parents use only with spinach added and obviously however they adjusted seasoning after tasting the filling pre-egg is a mystery! 

Ricotta & Spinach Stuffed Shells

1 box large pasta shells

1 lb Container Ricotta Cheese (as usual we used part skim)

3/4 cup Locatelli

1/4 cup sharp provolone grated

1 tsp parsley

1/2 tsp salt or more to taste

1 egg

2 cloves of garlic sliced

1 bag baby spinach or 1 package frozen spinach thawed

1 tbsp olive oil

Heat 1 tbsp olive oil in a large pan

Saute garlic and spinach until spinach is wilted

Allow to cool
Cook shells according to instructions on box

Pour contents of pan into food processor or blender

Add ricotta, Locatelli, provolone, parsley, and salt

Pulse until blended 

If you use the taste and season method now is the time to do so and add more seasoning

Add the egg and pulse until blended thoroughly

Ladle some sauce into the bottom of a 3 qt or 4 qt Pyrex baking dish or similar

Distribute filling evenly among shells and place them into the baking dish

Cover shells with more sauce
Top with some grated provolone, mozzarella, and Locatelli
Cover loosely with foil and bake at 350 for 25-30 mins or until bubbly
Remove foil and bake an extra 5-10 mins

Buon Appetito!