Description
Indulge in the comforting delight of Spinach Ricotta Stuffed Shells with Basil Sauce, a perfect blend of creamy ricotta and fresh spinach enveloped in tender pasta, all smothered in a rich basil vodka sauce. This dish is a symphony of flavors that works for any occasion—whether it’s a weeknight family meal or an elegant dinner party. The luscious filling and vibrant sauce come together seamlessly, ensuring that each bite is both satisfying and memorable. Easy to prepare with accessible ingredients, this recipe is sure to impress everyone at your table.
Ingredients
Scale
- 20 jumbo pasta shells
- 15 oz ricotta cheese
- 3 cups fresh baby spinach
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 can (28 oz) whole peeled tomatoes
- 1 tablespoon vodka
- Fresh basil leaves
- Olive oil, garlic, and seasonings
Instructions
- Cook the jumbo pasta shells in salted water until al dente; drain.
- For the sauce, sauté shallots and garlic in olive oil, add tomatoes and vodka, then simmer.
- Blend in half-and-half and season to taste.
- Sauté spinach with garlic until wilted; mix with ricotta, mozzarella, and Parmesan.
- Preheat oven to 375°F (190°C). Fill pasta shells with the spinach mixture.
- Spread sauce on the bottom of a baking dish, place stuffed shells on top, cover with remaining sauce.
- Bake covered for 25 minutes; uncover and bake for an additional 10-15 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (200g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg