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When I first tried Spinach and Ricotta Stuffed Shells, I knew I had stumbled upon something extraordinary. The combination of creamy ricotta, fresh spinach, and gooey mozzarella encased in tender pasta made for a comforting dish that feels both hearty and sophisticated. This recipe is perfect for a cozy weeknight dinner or for impressing guests during a casual get-together. Plus, it comes together effortlessly, making it a staple in my kitchen.
Why you’ll love this dish
Spinach and Ricotta Stuffed Shells are more than just a delicious meal; they’re a crowd-pleaser that brings everyone to the table. They are easy to prepare and require minimal ingredients while offering maximum flavor. Perfect for busy weeknights, this recipe allows you to whip up something satisfying without spending hours in the kitchen. Whether you’re cooking for family or entertaining friends, these shells are guaranteed to be a hit.
“These stuffed shells are the ultimate comfort food! They’re creamy, cheesy, and oh-so-delicious. I couldn’t believe how quickly they disappeared at our family dinner!” – Emily, a satisfied home cook.
Step-by-step overview
Creating Spinach and Ricotta Stuffed Shells is a delightful culinary adventure. The process is straightforward: cook the pasta, prepare the filling, stuff the shells, and bake. It’s perfect for both seasoned cooks and beginners alike. Here’s a quick look at the steps involved:
- Prepare the Pasta: Start by cooking the jumbo shells until they’re al dente.
- Make the Filling: Mix together the ricotta, spinach, cheeses, and seasonings.
- Stuff the Shells: Fill each shell generously with the cheesy mixture.
- Bake: Layer the shells in marinara sauce, then bake until bubbly and golden.
What you’ll need
To make these delightful stuffed shells, gather the following ingredients:
- Jumbo pasta shells
- Ricotta cheese
- Fresh spinach (cooked and squeezed dry)
- Mozzarella cheese
- Parmesan cheese
- Egg
- Garlic (minced)
- Salt and pepper
- Marinara sauce
- Olive oil
- Italian seasoning
Feel free to use low-fat cheese or add more veggies like mushrooms or bell peppers for a nutritious twist!
Directions to follow
- 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 (make sure it’s squeezed dry), mozzarella cheese, Parmesan cheese, beaten egg, minced garlic, salt, pepper, and Italian seasoning.
- Stuff each cooked shell with the spinach and ricotta mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish, then place the stuffed shells seam-side up.
- Pour additional marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
- Drizzle olive oil over the dish, cover with aluminum foil, and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Let the dish cool slightly before serving.
Best ways to enjoy it
Spinach and Ricotta Stuffed Shells shine when paired with a crisp salad or some garlic bread. You might consider serving it alongside a side of roasted vegetables or a homemade Italian dressing to complement the rich flavors. For a more casual vibe, these shells can be enjoyed straight from the baking dish, making meal times feel special yet relaxed.
Storage and reheating tips
If you have leftovers, you’re in luck! Spinach and Ricotta Stuffed Shells store beautifully. To keep them fresh, place any uneaten portions in an airtight container and store in the fridge for up to 3 days. You can reheat them in the oven at 350°F (175°C) until heated through, or microwave them for a quicker option. For longer storage, consider freezing them before baking; simply thaw and cook as directed when you’re ready to enjoy!
Helpful cooking tips
- Cook Spinach Well: Ensure your spinach is cooked down and water squeezed out to avoid a watery filling.
- Use Fresh Herbs: Adding fresh basil or parsley can elevate the flavors beautifully.
- Cheese Varieties: Experiment with different types of cheese for added flavor—try adding some feta cheese for a tangy twist!
Creative twists
There are myriad ways to personalize your Spinach and Ricotta Stuffed Shells. Consider adding pesto to the filling for an herby flavor kick or substituting the spinach with sautéed kale or Swiss chard for variety. For a spicy kick, incorporate some crushed red pepper flakes. Vegetarian or even gluten-free versions can be adapted by using zucchini noodles instead of pasta shells.
Common questions
How long does it take to prepare this dish?
Preparation typically takes about 20-30 minutes, and baking takes another 35-40 minutes.
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out excess moisture before adding it to the filling.
What’s the best way to freeze stuffed shells?
As mentioned, you can freeze assembled shells before baking. Wrap the dish tightly in plastic wrap and store it in the freezer for up to 2 months. When ready to eat, thaw and bake as directed.
Spinach and Ricotta Stuffed Shells are the perfect dish to create cherished moments around the dining table. Whether you’re enjoying them fresh out of the oven or savoring the leftovers, they bring warmth and fulfillment with every bite. Enjoy your cooking adventure!
Spinach and Ricotta Stuffed Shells
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting dish of jumbo pasta shells filled with creamy ricotta and fresh spinach, perfect for weeknight dinners or casual gatherings.
Ingredients
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach, cooked and squeezed dry
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg, beaten
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 2 cups marinara sauce
- 2 tbsp olive oil
- 1 tsp Italian seasoning
Instructions
- 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, mozzarella cheese, Parmesan cheese, beaten egg, minced garlic, salt, pepper, and Italian seasoning.
- Stuff each cooked shell with the spinach and ricotta mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish, then place the stuffed shells seam-side up.
- Pour additional marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
- Drizzle olive oil over the dish, cover with aluminum foil, and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Let the dish cool slightly before serving.
Notes
For added flavor, consider using fresh herbs or experimenting with different cheese varieties.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg