Stuffed Jumbo Shells with Homemade Ricotta and Spinach Marinara

Ingredients

For the Stuffed Shells:

• • Olive oil for cooking
  • Salt to taste

• • 340g (12 oz) jumbo pasta shells
  • 160g (5.5 oz) sliced prosciutto
  • 30g (6 cloves) minced garlic (divided, 15g for spinach and 15g for marinara)

• • 225g (8 oz) fresh spinach
  • 100g (1 small) grated onion
  • 25g (1 tbsp) chopped Calabrian chiles (or chili flakes)

• • 75g (5 tbsp) tomato paste
  • Splash of water (to deglaze pot)
  • 400g (1 can) crushed tomatoes

• • 7g (1 tsp) salt
  • 20g (1.5 tbsp) sugar
  • 10g (¼ cup) basil, chiffonade (finely sliced)

• • 450g (1 lb) ricotta cheese (see recipe below)
  • 100g (½ cup) heavy cream
  • 75g (¾ cup) shredded mozzarella

• • 75g (¾ cup) grated parmesan, plus extra for topping
  • 1 large egg
  • 20 cranks of fresh black pepper

For Fresh Ricotta Cheese:

• • 2000g (8 cups) whole milk
  • 200g (1 cup) heavy cream
  • 15g (1 tbsp) salt

• 100g (7 tbsp) white distilled vinegar

Steps to Make Stuffed Jumbo Shells with Homemade Ricotta and Spinach Marinara

1. 1. Make the Fresh Ricotta Cheese:
      • • In a large pot, combine the whole milk, heavy cream, and salt. Heat over medium-high heat, stirring occasionally, until the mixture reaches a gentle simmer.
        • Remove from heat and add the vinegar. Stir gently until curds form.

       

      • • Let the mixture sit undisturbed for about 5 minutes, allowing the curds to separate from the whey.
        • Line a colander with cheesecloth and pour the curd mixture through it, letting the whey drain. For creamier ricotta, let it drain for about 5 minutes; for a firmer texture, allow it to drain longer.
        • Transfer the fresh ricotta to a container and refrigerate until ready to use.

       

   2. Cook the Jumbo Pasta Shells:
      • Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, according to package instructions. Drain, rinse with cold water, and set aside.

1. 1. Prepare the Spinach Marinara Sauce:
      • • In a skillet, heat a drizzle of olive oil over medium heat. Add 15g (about 3 cloves) of minced garlic and sauté until fragrant, about 1 minute.
        • Add the spinach and cook until wilted. Transfer the cooked spinach to a bowl and set aside.
        • In the same skillet, add another drizzle of olive oil and cook the grated onion until softened, about 3 minutes.

       

      • Stir in the remaining 15g garlic, Calabrian chiles, and tomato paste, cooking for 1 minute.
      • Add a splash of water to deglaze the pan, then add the crushed tomatoes, salt, and sugar. Simmer for 10 minutes, then stir in the basil. Adjust seasoning as needed.

1. 1. Prepare the Ricotta Filling:
      • In a mixing bowl, combine the homemade ricotta, heavy cream, mozzarella, parmesan, egg, and black pepper. Stir until smooth.
      • Add the chopped prosciutto and the cooked spinach to the ricotta mixture, stirring until well combined.

1. 1. Stuff the Pasta Shells:
      • • Preheat your oven to 375°F (190°C).
        • Spread a thin layer of marinara sauce on the bottom of a baking dish.
        • Stuff each jumbo shell with the ricotta mixture, placing each filled shell in the prepared baking dish.

       

      • Pour the remaining marinara sauce over the stuffed shells, spreading it evenly.
   2. Bake the Stuffed Shells:
      • • Sprinkle extra parmesan over the top of the shells.

       

      • Cover the dish with aluminum foil and bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted.
      • For a golden top, remove the foil during the last 10 minutes of baking.

1. Serve and Enjoy:
   • Garnish with fresh basil and serve hot. Enjoy the stuffed shells with a side of garlic bread or a green salad for a complete meal.

Nutrition Facts (Per Serving, Approximate)

• • Calories: 500 kcal

• • Carbohydrates: 30 g
  • Protein: 25 g
  • Fat: 30 g

• • Saturated Fat: 15 g
  • Fiber: 5 g
  • Sodium: 850 mg

• Sugar: 8 g