Ricotta and Spinach Pasta Shells
For the lovers of cheese, this Ricotta and Spinach Pasta Shells recipe is sure to be a favorite.
For the lovers of cheese, this Ricotta and Spinach Pasta Shells recipe is sure to be a favorite.
- Carbohydrate 74.6428593750068 g
- Cholesterol 32.2187500001474 mg
- Fat 12.2577578125479 g
- Fiber 7.79250001311302 g
- Protein 36.9329843750644 g
- Saturated Fat 5.19923203127898 g
- Serving Size 1 1 Serving (539g)
- Sodium 1265.19765625256 mg
- Sugar 66.8503593618938 g
- Trans Fat 4.55247890625295 g
- Calories 540 calories
Step-by-step
- Cook pasta in boiling water for 3 minutes. Drain, cool slightly.
- Preheat oven to moderate. Boil, steam or microwave spinach until just wilted; drain. Squeeze excess moisture from spinach; chop spinach finely.
- Combine ricotta and cottage cheese with spinach in medium bowl.
- Spoon the spinach mixture into pasta shells.
- Combine sauce and stock in shallow 2-litre (8 cup) oven proof dish.
- Arrange pasta shells in the sauce mixture, sprinkle with parmesan.
- Bake, covered, in moderate oven about 1 hour or until pasta is tender.
Vibrant green spinach peeks from golden-brown pasta shells resting in a bubbling bath of seasoned tomato sauce and vegetable stock. Large pasta shells, historically known as conchiglioni in Italian cuisine, were originally designed to mimic sea snails and hold dense fillings effectively. Southern Italian cooks historically utilized large dried shapes to capture rich dairy fillings during feast days, baking them long enough for the pasta to absorb surrounding liquids completely. Modern adaptations simplify this approach by omitting the traditional pre-boiling of every element, relying instead on a deliberate baking liquid ratio.
Fresh spinach appears abundantly in local markets during early spring and late autumn, offering optimal moisture levels for dairy blending. Low-fat ricotta and cottage cheese create a high-protein core without adding excessive weight to the dish. Squeezing excess water from the wilted greens prevents the filling from becoming watery during the extended baking phase. Finely grated parmesan dusted over the surface browns steadily under moderate heat, forming a savory crust.
Baking the assembled shells covered for one hour in a moderate oven ensures the large pasta softens fully as it absorbs the stock and tomato mixture. Removing the cover during the final ten minutes allows excess moisture to evaporate and concentrates the tomato flavors. Using a shallow two-liter baking dish guarantees that the shells sit comfortably in a single layer rather than stacking vertically.
Leftovers store safely in an airtight container in the refrigerator for up to three days, though the pasta will continue to absorb ambient liquid over time. Reheating individual portions with an extra splash of vegetable stock restores the original sauce consistency without drying out the ricotta filling. Stuffed pasta dishes often taste cohesive on the second day as the dairy proteins fully settle against the tomato acidity.
