Help with spinach/ricotta stuffed shells?!
It was a simple one, stuff al dente shells with a mixture of 16 oz ricotta cheese, shredded parm, and one can of chopped/drained spinach. Arrange in an alfredo sauce-filled casserole, and cover with more sauce and more shredded parm. Bake at 355 for 15 min.
1. The canned spinach is sooo stinky! How can this recipe be done by using fresh spinach?
2. The filling was too mushy. Any tips for adding texture? The ricotta I got had a smooth texture almost like yogurt, but when I've eaten it at restaurants it seems more curdy.
3. The taste was a little bland. I salt and peppered the hell outta the filling, but there other spices that would taste good?
Answers:
If you want to use frozen spinach, I suggest boiling it in water for a few minutes. Then thoroughly strain it. In a pan with olive oil I would saute some onions and garlic and after a couple of minutes add the spinach and black pepper to taste and saute for a few more minutes. If you use fresh spinach just add it directly to the pan after you have sauteed the onions and garlic- it will reduce tremendously. Also, if you like spice, I would suggest adding some red pepper flakes. If you want some crunch, and you stick with the alfredo instead of a red sauce, then I suggest adding some pignoli nuts. Also, I agree with the previous post, you may need to strain the ricotta cheese.
I'd use frozen chopped spinach instead of canned. Thaw the frozen spinach out and squeeze really well to get as much moisture out as possible before adding to the recipe. The mushy filling could have been from the canned spinach not being squeezed enough before using.
For spices you could add basil, oregano, cilantro or parsley, dill, onion powder or garlic powder.
Try a different brand of ricotta if you didn't like the texture of the one you bought or you could use cottage cheese instead.
use frozen thawed spinach, not near as stinky
not sure what to do about the ricotta. You could try to strain over cheese cloth, not sure if that would dry it out or not
My opinion only , but you can't go wrong by adding a little garlic, Parmesan, fresh parsley and basil to the sauce and/or the filling.
swap half or 1/3 the amount of ricotta for shredded mozzerella (this will make it less mushy), use frozen or fresh spinach instead of canned, and add 1 egg to your cheese/spinach mixture! all shell recipes I know have an egg in it. for more flavor, add 1 tsp fresh or dried parsley, and if 1 clove minced garlic would liven it up a bit. and bake at 350 for 45 min to an hour (the egg needs more time). good luck.
I make it all the time.
I agree, well drained frozen spinach is the best way to go. Fresh spinach is really time consuming to destem, steam, chop, drain...but worth if if you have the time- don't over cook it!
also, a way to add some density to the filling-
my recipe includes one brick of pressed/drained tofu (firm), ricotta, mozzarella, parm, an egg, spinach, salt, pepper, basil.
make your own red sauce! use fresh chopped garlic, sautee in 2 tblsp oil, add other aromatic spices, dump in canned crushed tomatoes...
sprinkle some breadcrumbs and parm on top- YUM
Don't use canned spinach. Buy the shredded frozen kind in the freezer section of the store.
I also add some cottage cheese and parmesan cheese and mozeralla cheese with the ricotta cheese. Add thawed spinach and mixed altogether, Then stuff it in the shells.
Your recipe sounds bland. I love stuffed pasta shells and the above is what I always do.
I can't believe you used canned spinach. Oh my gosh. Go with frozen chopped spinach. Make in the microwave according to the directions. Let cool, then squeeze dry. Now your spinach is ready for the filling. One 10oz frozen container is enough for a 12oz box of jumbo shells. For the filling, I use a mix of shredded parmesan and grated parmesan and fresh chopped parsley is a must. Personally, I think shells is better in a red sauce. How was the flavor of the alfredo sauce? Did you use a jarred alfredo sauce? I've found that there are great jarred red sauces (I like Newman's Own and Barilla), but I haven't found one alfredo sauce that I like. I figured out that the way to doctor up jarred alfredo sauce is to add a 1/2 cup of cream and 1/2 cup of romano cheese. I just like cheese and black pepper in alfredo sauce. In red sauce, I like basil, oregano, a little cayenne, and some crushed red pepper flakes.
1. Why would you use canned spinache? Yuck... no offense but unless you are popeye go with frozen chopped, microwave it to defrost, and drain well in a kitchen towel by squeezing over the sink
2. if you use the frozen spinach this will add texture. Also, you might want to drain your ricotta in a siv over a bowl for an hour to get the water out. you can also add some really fine chopped onion to the cheese
3. add some dried herbs like oregano, basil or thyme. Make sure to salt well as ricotta can be bland. And may I suggest... try making it with a red sauce (from a jar is fine) instead of the white sauce... I think it has a lot more flavor.
Good luck!