Ah, Spinach and Ricotta Stuffed Shells—a truly comforting dish that beautifully combines the earthiness of spinach with the creamy richness of ricotta cheese. Whenever I make these stuffed jumbo pasta shells, it reminds me of family gatherings where everyone delights in flavorful, home-cooked meals. This recipe is not just about filling your belly; it’s about the warmth and joy that cooking can bring into your home.
Why you’ll love this dish
When it comes to pasta dishes, Spinach and Ricotta Stuffed Shells are a top contender for everything delicious and satisfying. They are perfect for a weeknight dinner that feels special or a family-friendly dish that’s sure to please even picky eaters. The best part? This recipe is simple, budget-friendly, and packed with nutrients.
"I made this for my family last week, and it was a hit! The flavors blended beautifully, and my kids couldn’t get enough. Definitely going into our weekly rotation!" — Happy Customer
Whether you’re cooking for a cozy night in or a gathering with friends, these stuffed shells are also surprisingly quick to prepare. Plus, the leftovers (if there are any) make for scrumptious lunches!
Preparing Spinach and Ricotta Stuffed Shells
Before diving into the ingredients, let’s outline the cooking process. You’ll cook the pasta shells, whip up a hearty cheese filling, then stuff and bake until bubbly and golden brown. This recipe is straightforward, so even novice cooks will feel accomplished.
Ingredients You’ll Need
To create this indulgent dish, gather the following ingredients:
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups marinara sauce
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Feel free to experiment! You can easily replace the spinach with other greens or the ricotta with cottage cheese for a lighter option.
Step-by-step instructions
Now, let’s get to the fun part—cooking! Follow these easy steps to bring your Spinach and Ricotta Stuffed Shells to life.
- Preheat: Start by preheating your oven to 350°F (175°C).
- Cook the pasta: Boil the jumbo pasta shells as per the package instructions until they’re al dente. Drain and set aside.
- Prepare the filling: In a mixing bowl, combine the ricotta cheese, chopped spinach, 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix well until everything is fully incorporated.
- Stuff the shells: Carefully stuff each shell with the ricotta and spinach mixture.
- Layer the dish: Spread a layer of marinara sauce at the bottom of a baking dish. Arrange the stuffed shells in the dish and pour the remaining marinara sauce over them.
- Top it off: Sprinkle the leftover mozzarella cheese on top of the shells.
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes.
- Finish baking: Remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and golden.
- Garnish and serve: If desired, garnish with fresh basil before serving hot.
How to serve Spinach and Ricotta Stuffed Shells
These stuffed shells are a fantastic main course, but they can also be spruced up with side dishes. Consider pairing them with a fresh garden salad tossed in a light vinaigrette or garlic bread for a comforting meal. For a festive touch, a sprinkling of fresh herbs like parsley or basil can elevate your presentation.
Storage and reheating tips
If you have any leftovers (which is rare but can happen!), storing them properly is key. Place them in an airtight container in the fridge, and they’ll keep well for up to 3 days. You can also freeze them for longer storage—just ensure they are tightly covered. When reheating, bake in a preheated oven at 350°F (175°C) until warmed through for the best texture.
Helpful cooking tips
- Be gentle: When stuffing the shells, a small spoon or piping bag can make the process smoother.
- Don’t skimp on the sauce: Make sure to cover all the shells well with marinara to prevent them from drying out.
- Experiment: Feel free to add other ingredients like sautéed mushrooms, artichoke hearts, or even a touch of lemon zest for a fresh flavor.
Creative twists
Get creative with your Spinach and Ricotta Stuffed Shells! Consider incorporating different cheeses like feta or goat cheese for a tangier flavor or add spices such as red pepper flakes for a kick. You could even switch out the traditional marinara sauce for a creamy Alfredo or a pesto sauce for a unique flavor profile.
FAQs
How long does it take to prepare and cook Spinach and Ricotta Stuffed Shells?
From start to finish, you’ll need about 50 minutes—20 minutes for prep and 30 minutes of baking time.
Can I use fresh spinach instead of cooked?
Yes, fresh spinach can be used! Just sauté it briefly until wilted before chopping it to enhance the flavor.
What’s the best way to reheat leftovers?
For the best results, reheat leftovers in a 350°F (175°C) oven until heated through to maintain the texture of the cheese and pasta.
Enjoy your culinary adventure with Spinach and Ricotta Stuffed Shells—each bite is bound to bring a smile!
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Spinach and Ricotta Stuffed Shells
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting dish combining earthy spinach and creamy ricotta, perfect for family gatherings.
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups marinara sauce
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Boil the jumbo pasta shells until al dente, then drain and set aside.
- In a bowl, mix ricotta cheese, chopped spinach, 1/2 cup mozzarella cheese, Parmesan, egg, garlic powder, onion powder, salt, and pepper.
- Stuff each shell with the ricotta and spinach mixture.
- Spread marinara sauce in a baking dish, arrange the stuffed shells, and pour remaining sauce over them.
- Sprinkle leftover mozzarella cheese on top.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- If desired, garnish with fresh basil before serving hot.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg