Taste the Magic of Maine: Ricotta and Spinach Stuffed Shells Recipe

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In Maine, where fresh ingredients meet a love for hearty, home-cooked meals, one dish rises to the top of comfort food perfection: Ricotta and Spinach Stuffed Shells. Known for its seafood, Maine is also home to culinary traditions that embrace the richness of Italian cuisine. This Ricotta and Spinach Stuffed Shells recipe brings the warmth of an Italian classic to the Maine table, making it a favorite for family dinners and gatherings alike.

A Taste of Maine’s Comfort Cuisine While Maine is often associated with seafood, dishes like these stuffed shells highlight the versatility of the state’s kitchen. The creamy ricotta filling, combined with the earthy flavor of spinach and a bubbly marinara sauce, creates a meal that feels both hearty and healthy. It’s a reminder that Maine’s food culture values freshness, flavor, and a sense of home.

This recipe is perfect for chilly Maine evenings when the family gathers around the table. The golden mozzarella topping creates a satisfying crunch that gives way to soft, cheesy goodness inside each shell. Whether you’re dining by the coast or inland, these Ricotta and Spinach Stuffed Shells bring the cozy flavors of Italy right to your kitchen.

Recipe: Ricotta and Spinach Stuffed Shells Ingredients:

• 24 jumbo pasta shells
• 2 cups ricotta cheese
• 1 egg
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided
• 1 package frozen spinach, thawed and drained
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F.
2. Cook the pasta shells in a large pot of boiling water until they are al dente, then drain and set aside to cool slightly.
3. In a large mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, 1 cup of mozzarella, and the drained spinach. Add salt and pepper to taste.
4. Gently fill each cooked pasta shell with the ricotta-spinach mixture, and place them in a greased baking dish, arranging them in a single layer.
5. Pour the marinara sauce evenly over the filled shells, ensuring each one is covered with sauce.
6. Sprinkle the remaining cup of mozzarella cheese over the top of the shells.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
8. Let the dish cool for a few minutes before serving and enjoy a taste of Maine with this comforting meal.

The Magic of Every Bite As the aroma of marinara and melted cheese fills your home, these stuffed shells offer a sense of comfort that speaks to Maine’s love of family-style dining. The rich ricotta and spinach filling brings a hearty yet nutritious touch, perfect for those who appreciate wholesome meals that don’t sacrifice flavor. Whether you’re hosting a gathering or preparing a quick weeknight dinner, this recipe brings the best of both worlds: the convenience of easy-to-find ingredients with a taste that feels like it took hours to prepare.

In Maine, where seafood often takes center stage, dishes like Ricotta and Spinach Stuffed Shells remind us that simplicity and tradition have a place in every meal. This recipe will leave you with a satisfied appetite and perhaps even a newfound appreciation for the diverse flavors found in Maine’s culinary traditions.

For making Ricotta and Spinach Stuffed Shells, this delightful dish offers a blend of creamy ricotta, spinach, and mozzarella stuffed into jumbo pasta shells, topped with marinara sauce, and baked until golden and bubbly. It’s a hearty, comforting meal that combines Italian flavors with easy, home-cooked simplicity, making it a go-to for family dinners. Here's a breakdown of some helpful tips and variations based on reliable sources:

1. Stuffing Variations: While the traditional filling uses ricotta, mozzarella, and spinach, you can also experiment by adding nutmeg, garlic, and even mascarpone for extra creaminess, though some find the difference negligible​(RecipeTin Eats)​(Serious Eats).
2. Make-Ahead and Storage Tips: You can assemble the stuffed shells in advance and refrigerate them for up to 2 days or freeze them for up to 2 months. When baking from frozen, allow the dish to come to room temperature before baking​(Barley & Sage).
3. Baking Tips: Instead of pre-cooking the pasta shells fully, undercook them slightly so they don’t become too soft during baking. Using a good-quality tomato sauce, like Rao’s or a homemade marinara, enhances the final result​(RecipeTin Eats)​(Serious Eats).

If you’d like to explore more variations of this dish, you can find details on making it with a homemade sauce or adding different cheeses at RecipeTin Eats and Serious Eats.

Enjoy crafting this Italian comfort food in your kitchen!