Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells Recipe
There’s something irresistibly comforting about a plate of Spinach and Ricotta Stuffed Shells. This dish not only fills your home with a delightful aroma but also brings warmth and satisfaction to the table. I first tried this recipe at a friend’s dinner party, and I fell in love with its cheesy, creamy texture combined with the healthiness of spinach. It’s become a staple in my recipe repertoire, perfect for cozy weeknight dinners or even festive gatherings.
Why You’ll Love This Dish
These stuffed shells are more than just a meal; they are a delicious blend of flavors and nutrition. Not only are they quick to prepare, but they also pack a punch of protein and greens, making them a nutritious choice for any night of the week. Plus, this dish is kid-approved—who can resist hearty pasta enveloping cheesy goodness?
"The stuffed shells were a hit! My husband, who normally avoids vegetables, couldn’t get enough of them. This recipe is definitely a keeper!" — Sofia, a satisfied home cook.
How This Recipe Comes Together
Making Spinach and Ricotta Stuffed Shells is a breeze. You start by cooking the jumbo pasta shells, allowing them to become the perfect vessel for a rich cheese and spinach filling. Then, you mix a few simple ingredients together, stuff the shells, and let the oven do the work! In no time, you’ll have a bubbling, cheesy dish ready to serve.
What You’ll Need
Here’s what you’ll gather to create this mouthwatering dish:
- 12 jumbo pasta shells
- 15 ounces ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Feel free to swap out ingredients—like using cottage cheese instead of ricotta or adding in herbs for an extra flavor kick!
Directions to Follow
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions. Once they’re al dente, drain and set aside.
- In a large mixing bowl, combine the ricotta cheese, chopped spinach, mozzarella, grated Parmesan, egg, salt, pepper, and Italian seasoning. Give it a good mix until everything is well combined.
- Carefully stuff each cooked shell with the creamy cheese and spinach mixture.
- Spread 1 cup of marinara sauce at the bottom of a baking dish, creating a cozy bed for your shells.
- Arrange the stuffed shells in the dish, then pour the remaining marinara sauce over them, ensuring they’re well covered.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Let the dish cool for a few minutes before serving to allow the flavors to meld.
How to Plate and Pair
For an appealing presentation, consider garnishing the stuffed shells with fresh basil or parsley. Serve alongside a crisp green salad and garlic bread to balance the richness of the dish. A glass of Chianti or a light Pinot Grigio also pairs beautifully, enhancing the Italian flavors.
Keeping Leftovers Fresh
Once prepared, these stuffed shells can be stored in an airtight container in the fridge for up to three days. If you’re planning to indulge later, they freeze wonderfully! Just wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to three months.
To reheat, simply thaw in the fridge overnight, then bake at 350°F (175°C) until heated through. Always ensure food safety by checking that everything is warmed to a safe temperature.
Helpful Cooking Tips
- Always taste your filling before stuffing the shells; adjust the seasoning if necessary.
- To make the shells easier to fill, consider using a piping bag or a zip-top bag with the corner cut off.
- If you prefer a saucier dish, extra marinara can be added to the bottom of the pan or on top before the final bake.
Creative Twists
Feel free to get creative! You can add in some sautéed mushrooms or roasted red peppers to the filling for variety. For a lighter option, swap out half of the pasta for zucchini noodles. Experimenting with different cheeses such as feta or goat cheese is also a scrumptious way to switch things up!
Your Questions Answered
Q: How long does it take to prepare this dish?
A: The preparation time is about 30 minutes, with a total cooking time of around 35 minutes.
Q: Can I use other types of pasta?
A: Absolutely! While jumbo shells are traditional, manicotti or even lasagna sheets can work well with this filling.
Q: What if I can’t find ricotta cheese?
A: Cream cheese or cottage cheese can be good substitutes, although the texture and flavor will vary slightly.
Q: Are there any dietary adjustments I can make?
A: Yes! This recipe is easy to adapt for gluten-free diets by using gluten-free pasta. For a vegan version, substitute dairy cheeses with vegan alternatives and omit the egg.
Enjoy making and sharing this delightful Spinach and Ricotta Stuffed Shells recipe; it’s a dish that’s bound to find a place in your heart and your dinner table!
Spinach and Ricotta Stuffed Shells
Ingredients
Pasta and Sauce
- 12 pieces jumbo pasta shells Cook according to package instructions.
- 2 cups marinara sauce Use your favorite brand or homemade.
Filling
- 15 ounces ricotta cheese Could substitute with cottage cheese.
- 1 cup fresh spinach, chopped You can use frozen spinach, thawed and drained.
- 1 cup mozzarella cheese, shredded Reserve some for topping if desired.
- 1/2 cup grated Parmesan cheese For added flavor.
- 1 piece egg Helps bind the filling.
- 1 teaspoon Italian seasoning Add more if desired.
- to taste Salt and pepper Adjust 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, then drain and set aside.
- In a large mixing bowl, combine the ricotta cheese, chopped spinach, mozzarella, grated Parmesan, egg, salt, pepper, and Italian seasoning.
- Mix until everything is well combined.
Stuffing and Baking
- Carefully stuff each cooked shell with the cheese and spinach mixture.
- Spread 1 cup of marinara sauce at the bottom of a baking dish.
- Arrange the stuffed shells in the dish and pour the remaining marinara sauce over them.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Let the dish cool for a few minutes before serving.
