Why Make This Recipe
Spinach and Ricotta Stuffed Shells are a delightful dish that combines the goodness of spinach and ricotta cheese in a simple yet delicious way. It’s a perfect meal for families or a cozy gathering. Not only is it comforting and satisfying, but it also packs a nutritious punch. The creamy filling, paired with marinara sauce, makes each bite a burst of flavor. Plus, it’s easy to make, even for beginner cooks!
How to Make Spinach and Ricotta Stuffed Shells
Ingredients:
- 12 large pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups marinara sauce
- Fresh basil for garnish (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, garlic powder, salt, and pepper. Mix until well combined.
- Spread 1 cup 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 the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or 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 with a side salad or garlic bread. You can sprinkle a little extra Parmesan cheese or fresh herbs on top for added flavor. This dish pairs well with a glass of red wine for adults or a refreshing lemonade for kids!
How to Store Spinach and Ricotta Stuffed Shells
If you have leftovers, let the stuffed shells cool first. Then, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. To reheat, simply place them in the oven at 350°F (175°C) until they are warmed through.
Tips to Make Spinach and Ricotta Stuffed Shells
- Make sure not to overcook the pasta shells; they should be slightly firm since they will cook more in the oven.
- You can add other ingredients like diced tomatoes or mushrooms to the filling for extra flavor and nutrients.
- Using a mix of fresh and frozen spinach works well if you don’t have enough fresh spinach on hand.
Variation
For a meatier option, add cooked ground beef or Italian sausage to the ricotta mixture for a heartier stuffing. You can also substitute the spinach with kale or other leafy greens for a different twist.
FAQs
Can I use different types of cheese?
Yes, you can use various cheeses such as cottage cheese or feta instead of ricotta. Just keep the same quantity.
Is this recipe suitable for vegetarian diets?
Absolutely! This recipe is entirely vegetarian, making it a great choice for meatless meals.
Can I make the shells ahead of time?
Yes, you can prepare the stuffed shells in advance and store them in the fridge before baking. Just add a few minutes to the baking time if they are cold from the fridge.
Spinach and Ricotta Stuffed Shells
Ingredients
Stuffed Shells Filling
- 12 pieces large pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 1 piece egg
- 1 teaspoon garlic powder
- to taste Salt and pepper
Sauce and Garnish
- 2 cups marinara sauce divided
- Fresh basil for garnish optional
Method
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, garlic powder, salt, and pepper. Mix until well combined.
Assembly
- Spread 1 cup 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 the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
Baking
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh basil if desired and serve hot.