Salt & Wind Travel

Spinach Stuffed Shells With Ricotta Recipe

You either grow up in a sports family or you don’t. And we’re from big sports families.

And we’ve learned there is such a thing as too much sports spectating, which is when we’re more into the tailgating food than the game and get into comfort food like this twist on ricotta-and-spinach-stuffed shells. Here we upped the ante and threw in some chorizo for a bit more heft and a smoky note.

So, no matter who wins on Sunday, we’re certain that there will be no arguments about this recipe. Unless we run out — then all bets are off.

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Full serving of stuffed ricotta pasta shells
Spinach Stuffed Shells With Ricotta Recipe

Spinach Stuffed Shells With Ricotta Recipe

A recipe for Spinach Stuffed Shells With Ricotta Recipe mad with a spicy chorizo tomato sauce.
No ratings yet
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 24 shells
Calories 105 kcal

Ingredients
  

  • 12 ounces jumbo pasta shells about 25 to 30 shells
  • 1 tablespoon olive oil plus more for the pan
  • 1 medium yellow onion finely chopped
  • 8 ounces fresh chorizo or spicy pork sausage removed from casing and crumbled
  • 1 (28 ounce) can crushed or pureed tomatoes
  • 1 1/2 teaspoons granulated sugar
  • kosher salt
  • Freshly ground black pepper
  • 3 spinach or chard stemmed and leaves finely chopped
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 cup shredded low-moisture mozzarella
  • 1 large egg lightly beaten

Instructions
 

  • Cook The Shells: Bring a large pot of heavily salted water to a boil over high heat. Cook the pasta according to package directions. Rinse under cold water and pat dry thoroughly.
  • Make The Chorizo Sauce: Heat oil in a large saucepan over medium heat. Add onion and chorizo and cook until browned, about 5 minutes. Drain off all but 1 tablespoon of the drippings and return the pan (with the chorizo and onions still in it) to the stove.
  • Add tomatoes, season with sugar, salt, and freshly ground black pepper, and simmer until sauce is slightly thickened, at least 10 minutes. Set aside to cool slightly. Meanwhile, coat 2 1/2- to 3-quart baking dish with oil and set aside.
  • Mix The Ricotta Spinach Stuffing: Heat the oven to 375°F and arrange a rack in the middle. Meanwhile, combine remaining ingredients in a large bowl and mix to evenly combine.
  • Spoon half of the sauce in prepared dish. Stuff each pasta shell with a heaping tablespoon of the filling and arrange the stuffed shells in the dish. Spoon remaining sauce over the shells and cover with aluminum foil.
  • Bake The Pasta: Bake until pasta is cooked through and sauce begins to bubble, about 25 to 30 minutes. Let rest 5 to 10 minutes before serving.

Nutrition

Serving: 4 shellsCalories: 105kcalCarbohydrates: 11gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 147mgPotassium: 46mgFiber: 1gSugar: 1gVitamin A: 89IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword ricotta pasta, stuffed jumbo shells
Tried this recipe?Mention @saltandwind or tag #swsociety!

This post may contain affiliate links. Please refer to our privacy policy.

Pinterest
Twitter
LinkedIn
Facebook
Email
About The Author

TRAVEL SERVICES

We'll help you taste Italy Mexico California Hawaii Mexico France Spain the world

Food Focused Experiences

We specialize in food-focused experiences in the most interesting culinary regions of the world.

Curated Group Trips

We host trips to Italy and Mexico to the regions of Lombardy, Mexico City, and Oaxaca.

Personalized Itineraries

Our services are tailored to meet your needs and make sure you make the most of your trip.