We have just made it through our first super snowy weekend of this winter season...and technically it isn't even winter yet. The snow fell all day Saturday and left a blanket that is about 15 - 20 cm deep. This recipe for stuffed pasta shells with ricotta and spinach filling is a go-to snow day dinner and a totally kid-approved meatless recipe too.
Disclosure: There are Amazon Affiliate links in this article which means, at no additional cost to you, we could receive compensation for our recommendations. You can read our full disclosure policy on our Disclosure Page for more details.
Snowy weekends are the best. No one is in a rush to get anywhere. We can take our time shoveling the snow, playing in the snow and looking out the window at the falling snow. For whatever reason when it snows like this I immediately have a craving for comfy and warm pasta.
In the summertime, our pasta might be lightly dressed with olive oil and garlic or a simple basil pesto. In the midst of a wintery wonderland weekend, all I want is a rich sauce and cheese. This weekend we baked up delicious stuffed pasta shells with ricotta and spinach. Add to that a side of homemade focaccia and you've got a perfect snow day dinner.
Stuffed Pasta Shells with Ricotta and Spinach
1 box of jumbo pasta shells
1 tablespoon olive oil
1 grated scallion
2 minced garlic cloves
2 (28-ounce) cans of whole tomatoes
1 (6-ounce) can of tomato paste
½ teaspoon dried oregano
½ teaspoon dried basil
1 (475 g) container of ricotta cheese
1 (6 ounces) pkg of fresh baby spinach
¼ cup grated parmesan cheese
½ cup shredded mozzarella cheese
Make a basic marinara sauce, this recipe will yield enough sauce for this dish and leave about 2 cups leftover...I like to make my marinara sauce in bulk. Begin with a medium saute pan, and pour in olive oil. Add in grated scallion and minced garlic...I grate the scallion because my youngest daughter is going through an "I'm going to pick out pieces of scallion" phase. Saute on medium heat until they begin to soften.
Add the cans of tomatoes. I add the liquid from the cans first, then I use my emersion blender to crush the whole tomatoes inside the can, before pouring them into the pan. If you like a chunky sauce, leave the tomatoes whole. Add the oregano, basil, and some salt and pepper. Bring to a boil, and turn down to a simmer. Simmer for about 1 hour.
Prepare the filling for the pasta. Rinse and dry the spinach. Process the spinach in a food processor or chop it finely with a knife. Add spinach to a large bowl. Mix in ricotta cheese, ¼ cup grated parmesan cheese, salt and pepper.
Transfer to a resealable plastic bag. The bag will become a piping bag and will be used to fill the pasta shells. Place in the refrigerator until it is time to fill the pasta.
Cook the pasta shells according to the package directions. Once cooked, drain and toss with a little olive oil, you don't want them to stick together while filling the pasta. After the pasta is cool enough to touch, snip the corner off the piping bag, creating a small hole where the filling can come out. With the pasta shell in your one hand, pipe the filling into the shell. How beautiful are these stuffed shells, all tucked into the lasagna pan? Yum!
Place the shell in a baking dish, that has been lined with ½ cup of marinara sauce. Continue to fill the pasta and place it in the baking dish. Tuck them all in tightly. Once all the shells are filled and placed in the dish, coat them with 1 to 2 cups of marinara sauce. Sprinkle with mozzarella cheese. Cover with aluminum foil and place in a 350F oven for 20 minutes. After 20 minutes, remove the cover and return to the oven for an additional 10 minutes. I like to switch on the broiler and brown the top of the pasta...keep an eye on the pasta it browns very quickly. Let the dish rest for 10 minutes and then serve. Enjoy!
We served our baked stuffed pasta with a simple side salad and some homemade focaccia bread. This dish filled our stomachs and warmed our hearts. It was the perfect way to end a snowy weekend. What is your favourite dish to eat on a snow day?
Stuffed Pasta Shells with Ricotta and Spinach
Ingredients
- 1 box of jumbo pasta shells
- 1 tablespoon olive oil
- 1 grated scallion
- 2 minced garlic cloves
- 2 28-ounce cans of whole tomatoes
- 1 6-ounce can of tomato paste
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 475 g container of ricotta cheese
- 1 6 ounces pkg of fresh baby spinach
- ¼ cup grated parmesan cheese
- shredded mozzarella cheese
Instructions
- Make a basic marinara sauce, this recipe will yield enough sauce for this dish and leave about 2 cups leftover...I like to make my marinara sauce in bulk. Begin with a medium saute pan, and pour in olive oil. Add in grated scallion and minced garlic...I grate the scallion because my youngest daughter is going through an "I'm going to pick out pieces of scallion" phase. Saute on medium heat until they begin to soften.
- Add the cans of tomatoes. I add the liquid from the cans first, then I use my emersion blender to crush the whole tomatoes inside the can, before pouring them into the pan. If you like a chunky sauce, leave the tomatoes whole. Add the oregano, basil, and some salt and pepper. Bring to a boil, and turn down to a simmer. Simmer for about 1 hour.
- Prepare the filling for the pasta. Rinse and dry the spinach. Process the spinach in a blender, food processor or chop finely with a knife. Add spinach to a large bowl. Mix in ricotta cheese, ¼ cup grated parmesan cheese, salt and pepper. Transfer to a large resealable plastic bag. The bag will become a piping bag and will be used to fill the pasta shells. Place in the refrigerator until it is time to fill the pasta.
- Cook the pasta shells according to the package directions. Once cooked, drain and toss with a little olive oil, you don't want them to stick together while filling the pasta. After the pasta is cool enough to touch, snip the corner off the piping bag, creating a small hole where the filling can come out. With the pasta shell in your one hand, pipe the filling into the shell.
- Place the shell in a baking dish, that has been lined with ½ cup of marinara sauce. Continue to fill the pasta and place it in the baking dish. Tuck them all in tightly. Once all the shells are filled and placed in the dish, coat them with 1 to 2 cups of marinara sauce. Sprinkle with mozzarella cheese. Cover with aluminum foil and place in a 350F oven for 20 minutes. After 20 minutes, remove the cover and return to the oven for an additional 10 minutes. I like to switch on the broiler and brown the top of the pasta...keep an eye on the pasta it browns very quickly. Let the dish rest for 10 minutes and then serve. Enjoy!
Notes
Nutrition
Check out all of our awesome pasta recipes your family is going to love.
Make sure you are following along...
FOLLOW KITCHEN COUNTER CHRONICLES ON
SUBSCRIBE TO KITCHEN COUNTER CHRONICLES TO HAVE OUR DELICIOUS RECIPES, FUN CRAFTS & ACTIVITIES DELIVERED DIRECTLY TO YOUR INBOX.
