I remember the first time I tasted Spinach and Ricotta Stuffed Shells at a friend’s cozy dinner party. The inviting aroma wafting through the air, mixed with laughter and chatter, created an atmosphere that felt like home. Each bite of plump pasta filled with creamy ricotta and savory spinach took me back to family gatherings where every dish was made with love. It struck me how something so simple could bring people together, and I knew I had to learn how to make this dish myself.
These stuffed shells make for an incredibly comforting meal and are perfect for weeknight dinners, special occasions, or when you want to impress guests without spending the whole day in the kitchen. Trust me; whether you’re a seasoned chef or a happy beginner, you’ll feel like a culinary rock star after making this dish.
Why make this recipe?
Here are a few compelling reasons to try this Spinach and Ricotta Stuffed Shells recipe. First off, the taste is simply divine! The creamy ricotta blends perfectly with the tender spinach, creating a rich filling that pairs wonderfully with the marinara sauce and ooey-gooey cheese. You’ll savor each bite, and your family will be asking for seconds!
Another plus? This recipe is surprisingly easy and quick to whip up, making it a breeze even on busy weeknights. It requires minimal prep, and you’ll need just a few simple ingredients. Plus, since it’s budget-friendly, you won’t have to break the bank to create this delightful meal. And let’s not forget, kids absolutely adore stuffed pasta. They’ll happily gobble it up, making dinnertime peaceful and enjoyable.
For those who might shy away from cooking, this dish invites you in with open arms! The clear steps make it approachable, and it’s hard to mess up. So, whether you’re cooking for yourself, family, or friends, I guarantee you’ll be successful!
How to make Spinach and Ricotta Stuffed Shells
Making these stuffed shells takes about 15-20 minutes of prep and roughly 35 minutes of baking, totaling under an hour from start to finish. You’ll only need a few tools—a pot for boiling, a baking dish, and a mixing bowl. These handy tools will help you create a dish that looks impressive and tastes heavenly. Don’t worry if you’re new to cooking; I promise, you’ll find this experience enjoyable as you fill those lovely pasta shells!
Ingredients
Now, let’s gather everything you’ll need to make these delicious stuffed shells:
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 1/2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Step-by-step directions
Preheat your oven to 375°F (190°C). This ensures the shells will bake evenly.
Cook the pasta shells according to the package instructions until they’re al dente. This usually takes 8-10 minutes. Drain them and set them aside. You don’t want mushy shells, as they need to hold the delicious filling!
In a mixing bowl, combine the ricotta cheese, cooked spinach, egg, garlic powder, salt, and pepper. Mix everything until it’s well blended. This filling is where the magic happens!
Spread a thin layer of marinara sauce on the bottom of a baking dish. This keeps the shells from sticking and adds extra flavor.
Stuff each pasta shell generously with the ricotta and spinach mixture. Place the filled shells snugly in the baking dish, seam side up.
Pour the remaining marinara sauce over the stuffed shells. It’s perfectly fine to drizzle it generously; the more sauce, the better!
Now, sprinkle the mozzarella and Parmesan cheese over the top. This will create that irresistible golden crust as it bakes!
Cover the dish with foil and bake for 25 minutes. This helps to steam the shells and ensures the filling heats through.
After 25 minutes, remove the foil and bake for an additional 10 minutes. Watch as the cheese becomes bubbly and golden—so tempting!
Once baked, garnish with fresh basil if you like, and serve hot. Prepare for compliments!
How to serve Spinach and Ricotta Stuffed Shells?
These stuffed shells shine as a main dish all on their own, but you can elevate your meal by serving them alongside a crisp green salad dressed in a light vinaigrette. The freshness of the salad complements the richness of the pasta beautifully.
Crusty garlic bread is another delightful addition. It’s perfect for soaking up any extra marinara sauce left on your plate! You can also serve these shells with a side of steamed vegetables, like broccoli or green beans, to round out the meal.
How to store Spinach and Ricotta Stuffed Shells?
If you have leftovers—lucky you! You can store the stuffed shells in the fridge for up to 3-4 days. Just place them in an airtight container. They also freeze well! You can freeze them before or after baking for up to 3 months. If you decide to freeze them before baking, cover the dish tightly with foil and keep it in the freezer. When you’re ready to enjoy, simply bake from frozen, adding a few extra minutes to the cooking time.
To reheat leftovers, just pop them in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. You can add a splash of marinara sauce if they seem dry.
Tips for perfect Spinach and Ricotta Stuffed Shells
Don’t overcook the pasta. This helps prevent the shells from falling apart when you stuff them. Cooking until al dente gives you a perfect texture.
Season your filling. Don’t be shy with the salt and pepper! Tasting the filling before stuffing the shells can help you adjust flavors to your liking.
Use fresh spinach for a brighter flavor. If using frozen spinach, make sure to squeeze out any excess water; you don’t want extra moisture in the filling.
Experiment with cheese. Adding a pinch of nutmeg to the ricotta mix can enhance the flavor. Try swapping in different cheeses like feta or goat cheese for a twist.
Cover the dish with foil during the first part of baking to prevent the cheese from burning. Removing the foil later allows the top to brown perfectly.
Variations
Meat Lovers: If you want to add more protein, consider adding cooked ground beef, turkey, or Italian sausage to the cheese mixture. This creates a heartier dish.
Vegetarian Options: Mix in roasted veggies like zucchini, bell peppers, or mushrooms along with the spinach to add depth and extra flavor.
Different Sauces: Swap out the marinara for a homemade Alfredo or a pesto. This creates a whole new profile while keeping the creamy elements you love.
FAQs about Spinach and Ricotta Stuffed Shells
Can I substitute the ricotta cheese?
Absolutely! If you’re looking for a lighter option, cottage cheese works well. Just blend it for a creamier texture before mixing it with the other ingredients.
What if I have leftover filling?
If you have extra filling, don’t waste it! Spread it on top of the stuffed shells before baking, then top with cheese. It adds a delicious layer!
Can I make this dish ahead of time?
Yes! You can assemble the shells in advance and keep them in the fridge for a day or two before baking. This is especially great for meal prep or hosting guests.
Enjoy making these Spinach and Ricotta Stuffed Shells! I hope they bring you as much joy as they’ve brought to my dining table. Happy cooking!
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Spinach and Ricotta Stuffed Shells
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious pasta shells stuffed with a creamy ricotta and spinach filling, baked in marinara sauce and topped with mozzarella and Parmesan cheese.
Ingredients
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 1/2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to the package instructions until they’re al dente, about 8-10 minutes. Drain and set aside.
- In a mixing bowl, combine the ricotta cheese, cooked spinach, egg, garlic powder, salt, and pepper. Mix until well blended.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell with the ricotta and spinach mixture and place them seam side up in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells.
- Sprinkle mozzarella and Parmesan cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Garnish with fresh basil and serve hot.
Notes
For best results, don’t overcook the pasta shells and taste the filling to adjust seasoning as needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
Keywords: stuffed shells, spinach, ricotta, Italian, pasta