why make this recipe
Spinach and Ricotta Stuffed Shells bring together creamy cheese and healthy spinach nestled in tender pasta. This dish is not only delicious but also easy to prepare. It’s perfect for families, gatherings, or a cozy dinner at home. Plus, it offers a comforting taste that everyone will love!
how to make Spinach and Ricotta Stuffed Shells
Ingredients :
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1 jar marinara sauce
- Salt and pepper to taste
- Olive oil
- Fresh basil for garnish (optional)
Directions :
- Preheat the 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 ricotta cheese, chopped spinach, half of the mozzarella, Parmesan cheese, egg, salt, and pepper.
- Stuff each cooked shell with the cheese mixture.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Place the stuffed shells in the dish, top with remaining marinara sauce, and sprinkle the rest of the mozzarella cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until bubbly and golden.
- Garnish with fresh basil if desired and serve warm.
how to serve Spinach and Ricotta Stuffed Shells
Serve the stuffed shells warm straight from the oven. You can add a side salad or garlic bread to make the meal even more enjoyable. A sprinkle of extra grated cheese or fresh basil on top adds a nice touch.
how to store Spinach and Ricotta Stuffed Shells
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days. You can also freeze the stuffed shells before baking them. Just cover them well and pop them in the freezer. When you’re ready to eat, just bake them straight from the freezer, allowing extra time for cooking.
tips to make Spinach and Ricotta Stuffed Shells
- Make sure to cook the pasta shells al dente to prevent them from getting mushy during baking.
- Feel free to adjust the seasoning according to your taste. Add more cheese or herbs for extra flavor.
- You can mix in other vegetables, like mushrooms or bell peppers, into the cheese filling for variety.
variation
For a meatier version, you can add cooked ground sausage or chicken to the cheese mixture. Alternatively, you can use different cheeses, like feta or goat cheese, for a unique flavor twist.
FAQs
Q: Can I prepare these shells in advance?
A: Yes! You can stuff the shells and store them in the refrigerator for a day before baking.
Q: Can I use regular pasta instead of jumbo shells?
A: Yes, you can use any type of pasta. Just adjust the cooking time as needed.
Q: Is this recipe vegetarian?
A: Yes, spinach and ricotta stuffed shells are a vegetarian dish, packed with rich flavors and nutrients.
Spinach and Ricotta Stuffed Shells
Ingredients
Pasta and Sauce
- 12 pieces jumbo pasta shells
- 1 jar marinara sauce
Cheese Filling
- 1 cup ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup mozzarella cheese, shredded divided into two halves
- 1/2 cup Parmesan cheese, grated
- 1 piece egg
- Salt and pepper to taste
- Olive oil
- Fresh basil for garnish optional
Instructions
Preparation
- Preheat the 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 ricotta cheese, chopped spinach, half of the mozzarella, Parmesan cheese, egg, salt, and pepper.
- Stuff each cooked shell with the cheese mixture.
Baking
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Place the stuffed shells in the dish, top with remaining marinara sauce, and sprinkle the rest of the mozzarella cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until bubbly and golden.
Serving
- Garnish with fresh basil if desired and serve warm.