Spinach and Ricotta Stuffed Shells
Why Make This Recipe
Spinach and Ricotta Stuffed Shells are a delightful and comforting dish. They bring together the goodness of spinach and creamy ricotta cheese, all wrapped in tender jumbo pasta shells. This recipe is great for both weeknight dinners and special occasions. The flavors are simple yet satisfying, making it a hit for both kids and adults. Whether you’re feeding your family or hosting friends, this dish will surely please everyone at the table.
How to Make Spinach and Ricotta Stuffed Shells
Ingredients
- 12 jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Directions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine chopped spinach, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Stuff each cooked pasta shell with the spinach and ricotta mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish. Place the stuffed shells on top of the sauce.
- Pour the remaining marinara sauce over the shells and sprinkle the remaining mozzarella cheese on top.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving. Enjoy!
How to Serve Spinach and Ricotta Stuffed Shells
Serve Spinach and Ricotta Stuffed Shells warm from the oven. They pair nicely with a side salad or garlic bread for a complete meal. You can also sprinkle fresh basil or parsley on top for extra flavor and color. This dish is best enjoyed fresh but can be made ahead of time for convenience.
How to Store Spinach and Ricotta Stuffed Shells
To store leftovers, place the stuffed shells in an airtight container in the refrigerator. They will stay fresh for up to 3 days. If you want to keep them for longer, you can freeze them. Just make sure they are well-covered and can be stored for up to 3 months. When ready to eat, reheat in the oven until heated through.
Tips to Make Spinach and Ricotta Stuffed Shells
- Make sure to cook the pasta shells al dente, as they will soften more while baking.
- Feel free to add extra spices or herbs to the filling for more flavor.
- For a healthier version, you can use whole wheat pasta shells or reduce the amount of cheese.
Variation
You can swap the spinach for other greens like kale or Swiss chard. Additionally, try adding cooked ground meat or sausage to the cheese mixture for a heartier option. You can also use different types of cheese like feta for a tangy twist.
FAQs
Can I use store-bought marinara sauce?
Yes, using store-bought marinara sauce is a great shortcut. Just choose your favorite brand for convenience.
Can I make these shells in advance?
Absolutely! You can prepare the stuffed shells ahead of time and keep them covered in the refrigerator or freeze them. Just add a few extra minutes to bake time if baking from frozen.
What if I don’t like ricotta cheese?
If you’re not a fan of ricotta, you can substitute it with cottage cheese or a blend of cream cheese and ricotta for a creamier filling.
Spinach and Ricotta Stuffed Shells
Ingredients
Pasta and Sauce
- 12 pieces jumbo pasta shells Cook according to package instructions.
- 2 cups marinara sauce Can use store-bought sauce.
Filling
- 2 cups fresh spinach, chopped Feel free to substitute with other greens.
- 1 cup ricotta cheese Can substitute with cottage cheese if desired.
- 1 cup mozzarella cheese, shredded Divided into two portions.
- 1/2 cup Parmesan cheese, grated
- 1 large egg Acts as a binder for the filling.
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste Salt and pepper Adjust seasoning according to preference.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine chopped spinach, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Stuff each cooked pasta shell with the spinach and ricotta mixture.
Baking
- Spread 1 cup of marinara sauce on the bottom of a baking dish. Place the stuffed shells on top of the sauce.
- Pour the remaining marinara sauce over the shells and sprinkle the remaining mozzarella cheese on top.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
