Ricotta and Spinach Stuffed Shells
Craving a comforting and flavorful pasta dish that’s sure to impress? These ricotta and spinach stuffed jumbo shells are the answer! This recipe, one of my all-time favorites, brings together the creaminess of ricotta, the earthy taste of spinach, and the richness of homemade tomato sauce.
- Servings: 4
Source: Michel Dumas
Ingredients
- medium onion
- garlic cloves
- about 5 oz tomato paste
- 28 oz can crushed tomatoes
- ⅓ cup + 1 tbsp water
- 1 tbsp sugar
- ½ tsp salt
- ½ tsp dried oregano
- to 10 fresh basil leaves
- Olive oil
- pancetta slices
- 6 oz fresh spinach
- 2 cups ricotta cheese
- ½ cup heavy cream
- eggs
- 2 cups shredded mozzarella
- 1 cup grated parmesan
- ½ tsp ground black pepper
- 10–11 oz jumbo pasta shells
- 1 cup grated Parmesan for topping