Spinach and Ricotta Stuffed Shells are a delicious and comforting dish that will make your family smile. This recipe combines jumbo pasta shells filled with creamy ricotta and fresh spinach, topped with marinara sauce and melted cheese. It’s a perfect meal for any day of the week!
Why Make This Recipe
This recipe is great because it’s easy to prepare and packed with flavor. It’s a wonderful way to get some greens into your meal while still enjoying a cheesy, satisfying pasta dish. Perfect for busy weeknights or leisurely weekends, it’s sure to become a family favorite!
How to Make Spinach and Ricotta Stuffed Shells
Ingredients
- 12 jumbo pasta shells
- 1 1/2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 1 large egg
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 teaspoon nutmeg (optional)
- Fresh basil or parsley for garnish
Directions
- Preheat your oven to 375°F (190°C).
- In a large pot of salted boiling water, cook the jumbo pasta shells until al dente. Drain them and set aside.
- In a skillet over medium heat, heat the olive oil. Add the minced garlic and sauté until fragrant.
- Add the chopped spinach to the skillet and cook until wilted. Season with salt and pepper, then remove from heat and let cool slightly.
- In a mixing bowl, combine the ricotta cheese, half of the mozzarella, half of the parmesan, the egg, and nutmeg (if using).
- Add the cooked spinach mixture to the filling and mix until well combined. Season with salt and pepper to taste.
- Spread 1 cup of marinara sauce evenly on the bottom of a baking dish.
- Fill each cooked pasta shell with the ricotta-spinach mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells.
- Sprinkle the remaining mozzarella and parmesan cheeses on top.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with freshly chopped basil or parsley before serving.
How to Serve Spinach and Ricotta Stuffed Shells
Serve these stuffed shells hot from the oven. You can pair them with a fresh salad or garlic bread for a complete meal. Everyone will love the cheesy goodness!
How to Store Spinach and Ricotta Stuffed Shells
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or microwave before serving again.
Tips to Make Spinach and Ricotta Stuffed Shells
- Make sure to cook the pasta shells al dente so they hold up well when filled.
- Feel free to add more vegetables like mushrooms or bell peppers to the filling for extra flavor.
- Use a mix of different cheeses for a unique taste.
Variation
You can make a meat version by adding cooked ground beef or sausage to the cheese filling. This adds a nice protein boost!
FAQs
1. Can I make the stuffed shells ahead of time?
Yes! You can assemble the stuffed shells and store them in the refrigerator for up to a day before baking.
2. Can I freeze Spinach and Ricotta Stuffed Shells?
Absolutely! Just freeze them before baking. When you’re ready to eat, thaw them in the fridge overnight and then bake as directed.
3. What can I use instead of ricotta cheese?
You can use cottage cheese or cream cheese as a substitute for ricotta. Adjust the seasoning for flavor.
