Why Make This Recipe
Spinach and Ricotta Stuffed Shells are a delicious and comforting dish that everyone in your family will love. Not only are they easy to make, but they are also a great way to incorporate healthy spinach into your meal. The creamy ricotta cheese pairs perfectly with savory marinara sauce, creating a hearty and satisfying dish. Whether you’re serving it for a family dinner or a special occasion, these stuffed shells are sure to impress.
How to Make Spinach and Ricotta Stuffed Shells
Ingredients:
- Jumbo pasta shells
- Ricotta cheese
- Spinach (fresh or frozen)
- Mozzarella cheese
- Parmesan cheese
- Egg
- Garlic (minced)
- Salt
- Pepper
- Marinara sauce
- Olive oil
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 ricotta cheese, cooked spinach, 1 cup of mozzarella cheese, parmesan cheese, egg, minced garlic, salt, and pepper.
- Fill each cooked pasta shell with the ricotta and spinach mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells on top of the sauce, then cover with the remaining marinara sauce and the rest of the mozzarella cheese.
- Drizzle with olive oil and cover the dish with foil.
- Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes until bubbly and golden.
- Let it cool slightly before serving.
How to Serve Spinach and Ricotta Stuffed Shells
Serve the stuffed shells hot from the oven, garnished with extra parmesan cheese or fresh parsley if you like. Pair them with a simple green salad and some crusty bread for a complete meal. Enjoying them with a glass of your favorite wine can elevate the dinner experience.
How to Store Spinach and Ricotta Stuffed Shells
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. You can also freeze the stuffed shells before baking. Just cover tightly and freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight and bake as directed.
Tips to Make Spinach and Ricotta Stuffed Shells
- To save time, you can use pre-cooked or frozen spinach. Just make sure to squeeze out any excess water before mixing.
- Add some Italian herbs like oregano or basil to the ricotta mixture for extra flavor.
- If you prefer a bit of heat, sprinkle some red pepper flakes into the marinara sauce.
Variation
You can customize the filling by adding cooked ground meat or other vegetables. For a lighter version, substitute the ricotta cheese with cottage cheese.
FAQs
Can I use other types of cheese?
Yes! Feel free to use any cheese you like. Feta or goat cheese can add a different flavor.Can I make this dish ahead of time?
Absolutely! You can assemble the stuffed shells a day in advance and keep them in the fridge until you are ready to bake.What can I serve with the Spinach and Ricotta Stuffed Shells?
These shells go well with a fresh salad, garlic bread, or steamed vegetables for a complete meal.
Spinach and Ricotta Stuffed Shells
Ingredients
Pasta and Sauce
- 12 pieces Jumbo pasta shells
- 2 cups Marinara sauce
- 1 tablespoon Olive oil For drizzling
Filling
- 15 oz Ricotta cheese
- 1 cup Spinach Fresh or frozen, cooked and drained
- 1 cup Mozzarella cheese Shredded
- 1/2 cup Parmesan cheese Grated
- 1 large Egg Lightly beaten
- 2 cloves Garlic Minced
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
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 ricotta cheese, cooked spinach, 1 cup of mozzarella cheese, parmesan cheese, egg, minced garlic, salt, and pepper.
- Fill each cooked pasta shell with the ricotta and spinach mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells on top of the sauce, then cover with the remaining marinara sauce and the rest of the mozzarella cheese.
- Drizzle with olive oil and cover the dish with foil.
Baking
- Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes until bubbly and golden.
- Let it cool slightly before serving.