Spinach and Ricotta Stuffed Shells
I remember the first time I made Spinach and Ricotta Stuffed Shells for my family. It was a rainy Sunday afternoon, and I wanted to create something warm and comforting. As I pulled that golden-brown dish from the oven, the cheesy aroma wafted through the house, instantly making everyone gravitate to the kitchen. The best part? Each bite burst with flavor and creamy goodness, and my family was hooked from the first forkful. This dish has since become a staple at our family gatherings, and I can assure you, it’ll be a hit in your home too! Whether you are new to cooking or want to impress your friends at a dinner party, these stuffed shells offer satisfaction in every bite.
Why make this recipe?
One of the best reasons to dive into this recipe is the delightful fusion of flavors. The savory mix of ricotta and spinach wrapped in tender pasta shells creates a comforting meal that everyone loves. It’s also a breeze to prepare; you can whip it up in about an hour! Plus, it’s budget-friendly and won’t break the bank. You’ll find that kids adore it, and the colorful presentation can impress even the pickiest eaters. Lastly, if you’re short on time during the week, these shells are easy to make ahead and reheat later, making them perfect for busy evenings.
How to make Spinach and Ricotta Stuffed Shells
Making Spinach and Ricotta Stuffed Shells requires about 15 minutes of prep time and 35 minutes of baking. You’ll only need a few basic tools: a baking dish, a mixing bowl, a pot for boiling the pasta, and a spoon for mixing and stuffing. Trust me, you’ll feel accomplished and satisfied the moment you see the result!
Ingredients:
- 12 large pasta shells
- 2 cups ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
- Fresh basil for garnish (optional)
Step-by-step directions:
Let’s get right into it! Follow these simple steps for stuffed shell perfection:
- Preheat your oven to 350°F (175°C).
- Cook the pasta shells according to package instructions until they reach an al dente texture. Drain them and set aside.
- In a mixing bowl, combine the ricotta cheese, cooked spinach, 1/2 cup of the mozzarella cheese, grated Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix everything until it’s well combined.
- Stuff each pasta shell generously with the ricotta mixture and place them in a baking dish.
- Pour marinara sauce over the stuffed shells and top them with the remaining mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- If you like, garnish with fresh basil before serving hot.
How to serve Spinach and Ricotta Stuffed Shells?
These delightful stuffed shells are perfect on their own, but they shine even brighter with the right accompaniments. Consider serving them with a fresh garden salad drizzled with balsamic vinaigrette to cut through the richness. Garlic bread makes an excellent choice for soaking up extra marinara sauce. If you want to add more color, sprinkle some extra Parmesan and chopped fresh basil on top right before serving. This adds an elegant touch that brightens the dish!
How to store Spinach and Ricotta Stuffed Shells?
Storing leftovers can be simple and effective. In the fridge, your stuffed shells can last for about 3 to 5 days. Just make sure to cover them tightly with plastic wrap or aluminum foil. If you choose to freeze them, they usually keep well for about 2 to 3 months. To reheat, place them back in the oven at 350°F (175°C) for about 20-30 minutes, covered with foil. If you’re reheating from frozen, it may take a bit longer. Just make sure they’re heated through before serving.
Tips for perfect Spinach and Ricotta Stuffed Shells
Don’t overcook the pasta: Cook your shells just until al dente; they will continue to cook in the oven. This keeps them from becoming mushy.
Season well: Adjust the seasoning to your taste. A little extra salt and pepper can go a long way in enhancing the flavors.
Use fresh spinach: If you can, opt for fresh spinach over frozen. It gives a vibrant color and fresher flavor.
Try different cheeses: You can mix in different cheeses like feta or goat cheese for added tanginess.
Bake covered, then uncovered: Covering the dish during the first bake traps moisture, while removing the foil for the last 10 minutes allows the cheese to become bubbly and golden.
Variations
Meat Lover’s Version: Add some cooked ground beef or Italian sausage to the ricotta mixture for a heartier meal.
Vegetable Delight: For added nutrition, include chopped bell peppers, or mushrooms into the ricotta mixture. This not only boosts flavor but adds extra texture.
Herbed Version: Mix in some fresh herbs like basil, parsley, or oregano into the cheese mixture for a fragrant herbal twist.
FAQs about Spinach and Ricotta Stuffed Shells
Can I substitute the ricotta cheese?
Absolutely! If you prefer, you can use cottage cheese for a lower-fat option. Just blend it until smooth to achieve a similar texture to ricotta.
What if I don’t have marinara sauce?
No worries! You can use any tomato-based sauce you have on hand. Alfredo sauce also works great if you want to switch it up completely!
How do I make this dish gluten-free?
You can easily make gluten-free stuffed shells using gluten-free pasta shells available in many grocery stores. The rest of the recipe remains the same!
These Spinach and Ricotta Stuffed Shells not only offer a hearty meal that’s packed with flavor, but they also carry the warmth of homemade cooking. Before you know it, you’ll find this dish creating joyful moments and cherished memories in your own kitchen. Enjoy every cheesy bite!
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Spinach and Ricotta Stuffed Shells
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting dish with savory ricotta and spinach wrapped in tender pasta shells, perfect for family gatherings or dinner parties.
Ingredients
- 12 large pasta shells
- 2 cups ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the pasta shells according to package instructions until they reach an al dente texture. Drain them and set aside.
- In a mixing bowl, combine the ricotta cheese, cooked spinach, 1/2 cup of the mozzarella cheese, grated Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix everything until it’s well combined.
- Stuff each pasta shell generously with the ricotta mixture and place them in a baking dish.
- Pour marinara sauce over the stuffed shells and top them with the remaining mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- If you like, garnish with fresh basil before serving hot.
Notes
For best results, do not overcook the pasta. You can also customize with different cheeses or vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 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: spinach, ricotta, stuffed shells, Italian, vegetarian, comfort food