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. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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

Frequently Asked Questions (FAQs)

1. Can I use store-bought ricotta? Yes, you can use store-bought ricotta, but homemade ricotta gives a fresher, creamier flavor that enhances the dish.
2. Can I make this dish ahead of time? Absolutely! You can assemble the stuffed shells and store them in the refrigerator for up to 24 hours before baking. Add an extra 10 minutes to the baking time if baking directly from the refrigerator.
3. What if I don’t have Calabrian chiles? You can substitute with red pepper flakes or omit them altogether for a milder sauce. Adjust the amount to your heat preference.
4. Can I freeze the stuffed shells? Yes, you can freeze assembled, unbaked stuffed shells for up to 2 months. Cover the dish tightly with plastic wrap and aluminum foil. When ready to bake, thaw overnight in the refrigerator, then bake as directed.
5. What other fillings can I use? Feel free to add other ingredients to the filling, such as sautéed mushrooms, chopped artichokes, or sun-dried tomatoes for additional flavor.

Tips for Making the Best Stuffed Jumbo Shells

1. Use Fresh Ingredients: Fresh spinach, basil, and homemade ricotta elevate the flavor of the dish, giving it a vibrant, fresh taste.
2. Cook Pasta to Al Dente: Slightly undercook the shells so they hold up well during baking without becoming mushy.
3. Adjust Sauce Consistency: If your sauce is too thick, add a bit of water or vegetable broth to reach your desired consistency.
4. Season the Ricotta Filling: Taste the ricotta filling before stuffing to ensure it’s well-seasoned. The filling is the heart of the dish, and a well-balanced flavor makes a big difference.
5. Cover for Even Baking: Covering the dish with foil helps the shells cook evenly. For a golden top, remove the foil during the last few minutes of baking.

Storage Tips

• In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
• In the Freezer: Freeze unbaked stuffed shells in a freezer-safe dish, covered tightly. Thaw overnight in the refrigerator before baking.

Conclusion

Stuffed Jumbo Shells with Homemade Ricotta and Spinach Marinara is a comforting, Italian-inspired dish that’s both rich in flavor and satisfying in texture. Each shell is filled with a creamy ricotta mixture enhanced by prosciutto, spinach, and fresh basil, then topped with a flavorful marinara sauce. This dish is ideal for family dinners, holidays, or any special occasion, as it’s both impressive and easy to prepare. The homemade ricotta and fresh herbs bring a special touch that elevates the dish beyond traditional stuffed pasta. Enjoy this meal as a main course or alongside your favorite Italian-inspired sides for a feast everyone will love.