Spinach Ricotta Stuffed Shells

Every time I have stuffed shells I remember they are so easy to make and perfect to freeze for a quick meal another day. Yesterday my cousin made stuffed shells for a bridal shower and it reminded me to post this recipe. The stuffed shells recipe is my Aunt Barbara's (although I made a few changes to the ingredient amounts in her original recipe) and the bolognese sauce recipe is my grandma's. Because these can be prepared ahead of time and frozen, my family has made them for numerous events over the years. Serve them with meatballs and sausage, salad and bread and you have a delicious Italian meal!

I like to parboil the shells, not completely boil them. This makes them easier to fill and less likely to break. I have also used this recipe to make manicotti using store-bought shells. Just be careful when putting the filling in so you do not rip the manicotti shells!

Spinach Ricotta Stuffed Shells

12-ounce box jumbo shells, parboiled

2 10-ounce boxes frozen chopped spinach, lightly cooked and drained

32 ounces ricotta cheese

16 ounces shredded mozzarella

2 lightly beaten eggs

2 teaspoons salt

1/2 teaspoon pepper

Spaghetti Meat Sauce or Bolognese Sauce (recipe below) or your favorite marinara sauce

(or blend a 28-ounce can of Hunts Whole or Italian Plum tomatoes in the blender.  Add a little pepper and pour over stuffed shells.  No need to cook the blended tomatoes before baking.)

Cook shells (when cooking shells, add a small amount of oil to the water to prevent sticking).  After the shells are cooked, drain and run under cold water, drain again.

Lightly cook the frozen chopped spinach and drain completely.

To spinach, add ricotta, mozzarella, eggs, salt and pepper. Mix well. Stuff each shell with one tablespoon of ricotta mixture.

Arrange shells in an oven-proof casserole.  Spoon sauce over and around the shells.  Cover with foil and bake at 350° for about 30 minutes or until steaming – do not let it dry out.

Freezing Stuffed Shells:

Shells can be frozen in a casserole (before the baking process).  Allow casserole to defrost in refrigerator.  Bake as directed above. 

     --or--

Arrange stuffed shells on a plastic-wrap covered cookie sheet. Quick freeze.  When shells are frozen, remove shells from cookie sheet and arrange in layers in a freezer container or place in Zip-lock plastic bag.  Remove the stuffed shells as you need them.  Arrange in casserole, cover with sauce and bake.  Do not defrost the shells before baking.  Bake frozen shells 15-20 minutes longer than the fresh baked stuffed shells.

Bolognese Sauce

 

It is a good idea to make a double recipe of the sauce so that there is some left over to serve over the stuffed shells.

2 Tablespoons bacon drippings or olive oil

1 pound ground beef (chuck, sirloin, round)*

            * Variation: use part ground pork or add a piece of pork (browned)

Salt and pepper to taste

1 small whole onion, lightly browned

28-ounce Hunts Italian or Whole Tomatoes – blend in blender until smooth

6-ounce can Hunts Tomato paste

1 6-ounce can of water

Fresh parsley

Brown whole onion and ground meat in saucepan.  Add tomatoes that have been blended until smooth.  Add salt and pepper and cook for about 15 minutes.  Add tomato paste and water and continue cooking slowly for about 1½ hours.