why make this recipe
Spinach and Ricotta Stuffed Shells are a delightful dish that combines the creaminess of ricotta cheese with the freshness of spinach, all enveloped in tender pasta shells. This recipe is perfect for families, gatherings, or even as a comforting weeknight meal. It’s delicious, satisfying, and packed with nutrients, making it a wonderful option for both kids and adults. Plus, it’s easy to prepare and can be made ahead of time, allowing for a stress-free dinner.
how to make Spinach and Ricotta Stuffed Shells
Ingredients :
- 24 jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Directions :
- Preheat the oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a bowl, mix together ricotta cheese, chopped spinach, egg, garlic powder, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell with the spinach and ricotta mixture and place them in the baking dish.
- Pour remaining marinara sauce over the stuffed shells and sprinkle mozzarella and Parmesan cheese on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil if desired and serve hot.
how to serve Spinach and Ricotta Stuffed Shells
Serve the stuffed shells hot from the oven, garnished with fresh basil if you like. They pair wonderfully with a simple side salad and some crusty bread. For an extra touch, drizzle with olive oil or a sprinkle of red pepper flakes for added flavor.
how to store Spinach and Ricotta Stuffed Shells
You can store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place them in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until heated through. You can also freeze the stuffed shells before baking. Just cover them tightly and thaw in the refrigerator before cooking.
tips to make Spinach and Ricotta Stuffed Shells
- Make sure not to overcook the pasta shells; they should be al dente since they will bake again.
- You can add other vegetables like mushrooms or zucchini to the filling for extra flavor.
- For a richer taste, try using a mix of different cheeses in the filling, such as feta or goat cheese.
- To save time, prepare the filling a day ahead and assemble the dish when ready to bake.
variation
For a meatier version, you can add cooked ground beef or turkey to the ricotta mixture. Alternatively, try using different sauces, like pesto or Alfredo, for a unique twist on this classic dish.
FAQs
Can I make these stuffed shells ahead of time?
Yes! You can assemble the stuffed shells and store them in the fridge for up to 24 hours before baking.
What type of pasta can I use if I can’t find jumbo shells?
If jumbo shells are not available, you can use large cannelloni or even manicotti for a similar effect.
Can I use frozen spinach instead of fresh spinach?
Yes, frozen spinach works well. Just thaw it and squeeze out the excess moisture before mixing it with the ricotta.
Spinach and Ricotta Stuffed Shells
Ingredients
Pasta and Filling Ingredients
- 24 pieces jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 piece egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a bowl, mix together ricotta cheese, chopped spinach, egg, garlic powder, salt, and pepper.
Assembly and Baking
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell with the spinach and ricotta mixture and place them in the baking dish.
- Pour remaining marinara sauce over the stuffed shells and sprinkle mozzarella and Parmesan cheese on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil if desired and serve hot.