Spinach and Ricotta Stuffed Shells

When it comes to comfort food, spinach and ricotta stuffed shells provide a warm, hearty experience that’s perfect for any occasion. I remember the first time I made this dish; the aroma of melting cheese mixed with marinara filled my kitchen, creating an irresistible invitation for family and friends. This recipe not only satisfies the cravings for a rich pasta dish but also sneaks in healthy greens, making it a wholesome choice for weeknight dinners or festive gatherings.

What Makes This Recipe Special

Spinach and ricotta stuffed shells deserve a place on your dining table for several reasons. First, they are incredibly easy to prepare, making them a great option for busy weeknights or special occasions. The combination of creamy ricotta and fresh spinach nestled in soft pasta shells is not just delicious; it’s visually appealing as well. Plus, with melty mozzarella bubbling on top, you’ll leave guests eagerly diving in for seconds.

"These stuffed shells were a huge hit at our family dinner! Delicious and easy to make, I’ll definitely be making them again!" — Happy Home Cook

Your Easy Cooking Guide

Creating these delicious stuffed shells involves just a few simple steps. Start by boiling the jumbo pasta shells until they’re al dente – this means they will hold their shape perfectly while being stuffed. Next, prepare your cheese and spinach filling, which is quick to mix and bursting with flavor. Then, layer it all in a baking dish with your favorite marinara sauce before popping it in the oven.

Gather Your Ingredients

To whip up these spinach and ricotta stuffed shells, here’s what you’ll need:

• 12 jumbo pasta shells
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Feel free to swap out some cheeses or add extra herbs based on your preferences!

Step-by-Step Directions

1. Preheat your oven to 375°F (190°C) to ensure it’s hot and ready.
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain them and set aside.
3. In a mixing bowl, blend together the chopped spinach, ricotta cheese, half of the mozzarella, Parmesan cheese, egg, garlic powder, salt, and pepper until well combined.
4. Spread a layer of marinara sauce on the bottom of a baking dish.
5. Fill each pasta shell with the spinach and ricotta mixture and arrange them in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells and sprinkle the rest of the mozzarella cheese on top.
7. Cover the dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden.
9. Garnish with fresh basil, if desired, before serving.

Best Way to Serve

These spinach and ricotta stuffed shells shine on their own, but you can elevate the meal by pairing them with a crisp side salad or some garlic bread. A light Caesar salad complements the richness of the dish beautifully, while a glass of red wine makes for a delightful pairing.

Make-Ahead and Storage Guide

Leftovers? No problem! You can store your spinach and ricotta stuffed shells in an airtight container in the fridge for up to three days. If you want to enjoy them later, they freeze beautifully. Just make sure to cool them completely, then cover with plastic wrap and aluminum foil. When you’re ready to eat, thaw in the fridge and reheat in the oven until warmed through.

Pro Chef Tips

• For added flavor, try mixing in some sautéed mushrooms or sun-dried tomatoes into the cheese filling.
• If you’re short on time, make the filling ahead of time and store it in the fridge until you’re ready to assemble.
• Don’t skip the baking foil initially; it traps steam and ensures the shells cook evenly.

Creative Twists

There are countless ways to switch up this dish! Swap out the spinach for kale or zucchini for different textures. You can also try using different cheeses like goat cheese or feta for a tangy twist. Additionally, adding a sprinkle of red pepper flakes can give it a nice kick.

Your Questions Answered

• How long does it take to prepare? The total prep and cook time is approximately one hour.
• Can I substitute the ricotta cheese? Yes! Cottage cheese or even mashed tofu can work as alternatives if you’re looking for a lower-fat option.
• Are there any dietary adjustments? Absolutely! To make this dish vegetarian, just increase the vegetables. For gluten-free, use gluten-free pasta shells.

With its creamy filling, gooey cheese, and delicious marinara, these spinach and ricotta stuffed shells create a warm and inviting meal that the whole family will love. Enjoy!

Spinach and Ricotta Stuffed Shells

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A warm and hearty recipe for spinach and ricotta stuffed shells, perfect for weeknight dinners or festive gatherings, combining creamy cheese with fresh greens.

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Ingredients

Scale 1x2x3x

• 12 jumbo pasta shells
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil for garnish (optional)

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, blend together chopped spinach, ricotta cheese, half of the mozzarella, Parmesan cheese, egg, garlic powder, salt, and pepper until well combined.
4. Spread a layer of marinara sauce on the bottom of a baking dish.
5. Fill each pasta shell with the spinach and ricotta mixture and arrange them in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells and sprinkle the rest of the mozzarella on top.
7. Cover the dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden.
9. Garnish with fresh basil before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days. They freeze well if cooled completely and wrapped properly.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: stuffed shells, spinach, ricotta, pasta, Italian, vegetarian