Looking for a delicious and easy-to-make meal that’s perfect for any occasion? Look no further than this Spinach and Ricotta Stuffed Shells recipe! Packed with flavorful ingredients and simple to prepare, this dish is sure to become a family favorite.
Why You’ll Love This Recipe:
- The combination of creamy ricotta cheese, savory spinach, and gooey mozzarella creates a mouthwatering flavor profile.
- With just a few simple steps, you can have this dish ready to serve in no time, making it perfect for busy weeknights.
- These stuffed shells are great for meal prep – you can make a batch ahead of time and enjoy them throughout the week.
Ingredient Notes:
- Jumbo pasta shells: These provide the perfect vessel for holding the delicious filling. You can also use regular pasta shells if jumbo ones are not available.
- Ricotta cheese: Adds creaminess and richness to the filling. Cottage cheese can be used as a substitute if needed.
- Mozzarella cheese: Provides that classic cheesy stretchiness. Any other melty cheese can be used in its place.
- Parmesan cheese: Adds a nutty and salty flavor to the dish.
- Spinach: Adds a pop of color and nutrients. You can use fresh or frozen spinach, just make sure to drain it well.
- Garlic: Enhances the savory flavors in the dish.
- Marinara sauce: Adds a rich tomato flavor to the dish.
- Olive oil: Used for sautéing and adds a touch of richness.
- Italian seasoning: Adds a blend of herbs for a classic Italian flavor.
- Salt and pepper: Season to taste.
- Fresh basil leaves: Optional for garnish.
Step-By-Step Instructions:
- Cook the jumbo pasta shells according to package instructions. Drain and set aside.
- In a large bowl, mix together ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, spinach, garlic, salt, and pepper.
- Stuff each cooked pasta shell with the ricotta mixture and place in a baking dish.
- Top the shells with marinara sauce, remaining mozzarella cheese, and a sprinkle of Italian seasoning.
- Bake in a preheated oven until the cheese is bubbly and golden brown.
- Garnish with fresh basil leaves before serving.
Helpful Tips:
- To enhance the flavor, add a sprinkle of red pepper flakes to the filling mixture.
- For a vegetarian option, omit the Parmesan cheese or use a vegetarian-friendly alternative.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Expert Tips for the Best Results:
- For a creamier filling, add a dollop of mascarpone cheese to the ricotta mixture.
- Use fresh herbs like parsley or oregano for a burst of freshness in the dish.
Serving Suggestions:
Serve these Spinach and Ricotta Stuffed Shells with a side salad dressed in balsamic vinaigrette and a glass of red wine for a complete meal. Pair with garlic bread for an extra indulgent touch.
Storage and Reheating Tips:
To store leftovers, allow the dish to cool completely before transferring to an airtight container. Reheat in the oven at 350°F until warmed through. Add a splash of water to prevent the shells from drying out.
Frequently Asked Questions:
- Can I freeze the stuffed shells before baking? Yes, you can assemble the dish and freeze it for up to 3 months. Bake from frozen, adding extra time as needed.
- Can I use a different type of cheese in the filling? Feel free to experiment with different cheeses like fontina or provolone for unique flavor variations.
- Can I use a different sauce instead of marinara? Try a creamy Alfredo sauce or a pesto sauce for a different twist on the dish.
- How can I make this dish gluten-free? Use gluten-free pasta shells and ensure all other ingredients are certified gluten-free.
Conclusion:
Don’t wait any longer to try this delectable Spinach and Ricotta Stuffed Shells recipe! Whether you’re looking for a quick weeknight meal or a dish to impress guests, this recipe is sure to satisfy. Give it a try and let us know how it turned out!
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Spinach and Ricotta Stuffed Shells Recipe
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious and comforting Spinach and Ricotta Stuffed Shells Recipe that combines jumbo pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara sauce and melted cheese.
Ingredients
Units
Scale
Main Ingredients:
- 12–15 jumbo pasta shells (about 1/2 a box)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
- 2 cloves garlic (minced)
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook Pasta: Boil pasta shells according to package instructions, then drain and set aside.
- Prepare Filling: In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, garlic, salt, and pepper.
- Stuff Shells: Fill each shell with the ricotta mixture and place in a baking dish.
- Top with Sauce: Pour marinara sauce over the shells, sprinkle with remaining mozzarella, and drizzle with olive oil.
- Bake: Cover with foil and bake at 375°F for 25 minutes, then uncover and bake for an additional 10 minutes until bubbly.
- Serve: Garnish with basil leaves and enjoy!
Notes
- You can add cooked ground meat or mushrooms to the filling for extra flavor.
- Make ahead and refrigerate before baking for a convenient meal prep option.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 50 mg