Large pasta shells are filled with a smooth ricotta and spinach mixture, topped with marinara sauce, and baked until golden and bubbly. It’s a hearty, comforting dish that’s easy to make and always satisfying.
Why We Love This Spinach & Ricotta Stuffed Shells Recipe
The beauty of Spinach & Ricotta Stuffed Shells lies in their simplicity. You’ll adore the way the creamy filling complements the tender pasta while the marinara sauce ties it all together with its rich tomato flavor. With just a few straightforward ingredients, this dish brings comfort food to the forefront.
This recipe is also highly customizable. You can easily adapt it based on what you have in your pantry or your personal taste preferences. Not only does this make it a practical choice for weeknight dinners, but it also feels special enough for entertaining guests.
If you’re looking for a meal that embodies both comfort and satisfaction, Spinach & Ricotta Stuffed Shells should be at the top of your list. Whether you’re savoring it on a chilly evening or gathering around the dinner table with loved ones, this dish is sure to become a treasured favorite.
Ingredients for Spinach & Ricotta Stuffed Shells
To recreate this delightful dish in your kitchen, you will need the following ingredients. Each component plays a vital role in creating the rich flavors you’re about to enjoy.
- 12 jumbo pasta shells
- 1 ½ cups ricotta cheese
- ¼ teaspoon nutmeg (optional)
- 1 cup mozzarella cheese, shredded (plus extra for topping)
- ½ cup parmesan cheese, grated
- 1 large egg
- 1 cup fresh spinach, chopped (or ½ cup frozen spinach, thawed and drained)
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
How to Make Spinach & Ricotta Stuffed Shells
The process of crafting Spinach & Ricotta Stuffed Shells is as enjoyable as the final dish itself. It’s a wonderful way to unwind while you create something magnificent. Follow these straightforward steps, and you’ll soon have a delicious plate of stuffed shells ready to serve.
Preheat your oven to 375°F (190°C). If you’re using fresh spinach, wash it thoroughly and chop it finely. If opting for frozen spinach, make sure it’s thawed and squeeze out any excess water to avoid a watery filling.
Cook the pasta shells: In a large pot, bring salted water to a boil. Carefully add the jumbo pasta shells and cook them until they are al dente. You want them firm enough to hold the filling without tearing. Drain the shells and set them aside to cool.
Prepare the filling: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until it becomes aromatic. Then add your chopped spinach (fresh or thawed) and cook it until it wilts down. Sprinkle with salt and pepper to enhance the flavor.
Combine the filling ingredients: In a mixing bowl, blend the ricotta cheese, shredded mozzarella, grated parmesan, large egg, and the sautéed spinach mixture. If you’re using nutmeg, now’s the time to add it. Mix everything together until it is uniformly combined.
Assemble the shells: Spread a thin layer of marinara sauce on the bottom of a baking dish. Take each pasta shell and carefully stuff it with the creamy spinach mixture. Place the stuffed shells seam side up in the baking dish. Once all shells are filled, pour the remaining marinara sauce over them. Don’t forget to sprinkle additional mozzarella cheese on top for that melty finish.
Bake to perfection: Cover the dish with aluminum foil and bake in the preheated oven for about 25 minutes. After this time, remove the foil and continue baking for another 10 minutes. This step allows the cheese to become bubbly and golden, creating that irresistible look.
Garnish and serve: Once they’re out of the oven, feel free to add some fresh basil or parsley for a pop of color and added flavor. Your Spinach & Ricotta Stuffed Shells are now ready to be enjoyed!
How to Serve Spinach & Ricotta Stuffed Shells
When it’s time to serve your Spinach & Ricotta Stuffed Shells, there are a few simple touches you can add to elevate the experience. First, think about how you present your dish. A beautiful serving dish can enhance the visual appeal.
Spoon a generous amount of marinara sauce onto the plate before placing the stuffed shells on top. This not only helps in keeping your pasta moist but also adds a vibrant splash of color that’s pleasing to the eye. Sprinkle more mozzarella or freshly chopped herbs right before serving to give it that appealing freshly-cooked look.
For a complete meal, consider pairing your stuffed shells with a light salad or some garlic bread on the side. A fresh green salad with a simple vinaigrette can balance the richness of the stuffed shells perfectly.
Enjoy this dish warm, as the flavors are at their best when served freshly baked. You can also prepare it ahead of time and reheat it in the oven. Your family will appreciate a delicious homemade dinner that you’ve thoughtfully prepared.
Expert Tips for Making the Best Spinach & Ricotta Stuffed Shells
To ensure that your Spinach & Ricotta Stuffed Shells turn out perfectly, consider these expert tips:
Don’t overcook the pasta: Since you’re baking the stuffed shells in the oven, cook them just until al dente. This way, they won’t become too soft and fall apart while baking.
Use quality cheese: The flavors of ricotta, mozzarella, and parmesan make up the heart of this dish. Opting for high-quality cheeses will enhance the overall taste.
Add different herbs: Feel free to experiment with some additional herbs such as oregano, thyme, or even a pinch of red pepper flakes if you enjoy a bit of heat.
Make it a meal prep option: This recipe is perfect for meal prepping. You can prepare and assemble the stuffed shells in advance, storing them in the refrigerator or freezer. Just add extra baking time if cooking from frozen.
Garnish just before serving: To maintain the freshness of the herbs, garnish your dish with basil or parsley just before serving. This will keep their vibrant color and bright flavor intact.
How to Store Spinach & Ricotta Stuffed Shells
If you happen to have leftover Spinach & Ricotta Stuffed Shells (which is a rarity!), store them correctly to maintain freshness.
Refrigerate: Allow the stuffed shells to cool to room temperature before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days.
Freeze: For longer storage, consider freezing the assembled but uncooked shells. Wrap the dish tightly in plastic wrap and then in aluminum foil to prevent freezer burn. They can last for up to 2 months. When you’re ready to eat, bake them straight from the freezer, adding a little time to the baking process to ensure they are heated through.
Variations of Spinach & Ricotta Stuffed Shells
While the classic recipe is a crowd-pleater, don’t hesitate to experiment with variations to suit your taste or dietary needs.
Add Protein: If you want to add a bit of protein, consider mixing in cooked ground turkey, chicken, or even ricotta-stuffed shells with sautéed mushrooms for a vegetarian twist.
Cheese Substitutions: Play around with different cheeses. For instance, goat cheese offers a tangy option, while cottage cheese can lighten the filling.
Veggie Boost: Incorporate additional vegetables into your filling, such as sautéed zucchini or bell peppers, to amp up the nutritional value.
Switch up the Sauce: If you’re feeling adventurous, try different sauces like pesto or alfredo to dress your stuffed shells. Each sauce brings a distinct flavor profile that can transform the dish.
FAQs About Spinach & Ricotta Stuffed Shells
What are Spinach & Ricotta Stuffed Shells?
Spinach & Ricotta Stuffed Shells are large pasta shells filled with a creamy mixture of ricotta cheese and spinach, typically topped with marinara sauce and baked until bubbly.
Can this recipe be made ahead of time?
Absolutely! You can prepare and assemble the stuffed shells ahead of time and store them in the refrigerator or freezer. Just adjust the baking time accordingly for frozen shells.
What can I serve with Spinach & Ricotta Stuffed Shells?
Consider serving a fresh salad, garlic bread, or roasted vegetables alongside your stuffed shells for a complete meal.
Are Spinach & Ricotta Stuffed Shells vegetarian?
Yes, this dish is a fantastic vegetarian option, making it perfect for meatless meals.
Spinach & Ricotta Stuffed Shells
Ingredients
- 12 jumbo pasta shells
- 1 1/2 cups ricotta cheese
- 1/4 tsp nutmeg (optional)
- 1 cup mozzarella cheese, shredded (plus extra for topping)
- 1/2 cup parmesan cheese, grated
- 1 large egg
- 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). If using fresh spinach, wash and chop it finely. If using frozen spinach, thaw and squeeze out excess water.
- In a large pot, bring salted water to a boil. Carefully add jumbo pasta shells and cook until al dente. Drain and set aside to cool.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until aromatic. Add chopped spinach and cook until wilted. Season with salt and pepper.
- In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated parmesan, egg, and the sautéed spinach mixture. Stir until evenly mixed. Add nutmeg if desired.
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Stuff each pasta shell with the spinach mixture and place them seam side up in the dish. Pour remaining marinara sauce over the shells and sprinkle with extra mozzarella cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil or parsley before serving.
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