why make this recipe
Spinach and Ricotta Stuffed Shells are a wonderful dish that brings comfort and satisfaction to the dining table. They are not only delicious but also packed with nutrients from the spinach. This recipe is perfect for families, gatherings, or a cozy night in. It’s easy to prepare and can be made ahead of time, making it a great option for busy weeknights or special occasions.
how to make Spinach and Ricotta Stuffed Shells
Ingredients :
- 20 large pasta shells
- 1 cup ricotta cheese
- 1 cup spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Directions :
- Preheat the oven to 375°F (190°C).
- Cook the 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, egg, garlic powder, Italian seasoning, salt, and pepper.
- Stuff each pasta shell with the ricotta mixture.
- Spread a layer of marinara sauce at the bottom of a baking dish. Place the stuffed shells on top of the sauce.
- Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
how to serve Spinach and Ricotta Stuffed Shells
Serve the stuffed shells warm, directly from the oven. You can add a sprinkle of fresh herbs like basil or parsley on top for extra flavor. Pair them with a fresh salad or some garlic bread on the side. This dish is sure to impress your family and friends!
how to store Spinach and Ricotta Stuffed Shells
To store the leftovers, let the stuffed shells cool completely. Place them in an airtight container in the refrigerator. They will keep well for up to 3 days. You can reheat them in the oven or microwave before serving.
tips to make Spinach and Ricotta Stuffed Shells
- You can use fresh spinach instead of frozen if you prefer; just blanch it first.
- Feel free to add other ingredients, like chopped tomatoes or cooked sausage, to the filling for more flavor.
- If you like a crunchier top, broil the shells for a minute or two after baking to get the cheese golden.
variation
For a healthier version, you can replace the pasta shells with zucchini boats. Just hollow out the zucchini and stuff them with the same ricotta mixture. Bake them until tender for a low-carb option!
FAQs
Q: Can I make Spinach and Ricotta Stuffed Shells ahead of time?
A: Yes, you can prepare the stuffed shells and assemble them in the baking dish. Cover and refrigerate for up to 24 hours before baking.
Q: Can I freeze these stuffed shells?
A: Absolutely! You can freeze the unbaked stuffed shells. Just make sure they are well covered. When you’re ready to eat, bake them directly from the freezer, adding a few extra minutes to the cooking time.
Q: What can I use if I don’t have ricotta cheese?
A: You can substitute cottage cheese or a blend of cream cheese and yogurt if ricotta is not available. Each option will give a different texture but will still be delicious.
Spinach and Ricotta Stuffed Shells
Ingredients
Pasta and filling
- 20 large large pasta shells Choose large shells for easy stuffing.
- 1 cup ricotta cheese
- 1 cup spinach, chopped Fresh or frozen, blanched if using fresh.
- 1 cup mozzarella cheese, shredded Divided into two portions.
- 1/2 cup parmesan cheese, grated
- 1 unit egg Helps bind the filling.
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste Salt and pepper Adjust according to preference.
Sauce
- 2 cups marinara sauce Use your favorite brand or homemade.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the 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, egg, garlic powder, Italian seasoning, salt, and pepper.
- Stuff each pasta shell with the ricotta mixture.
Baking
- Spread a layer of marinara sauce at the bottom of a baking dish. Place the stuffed shells on top of the sauce.
- Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.