Spinach and Ricotta Stuffed Shells
Introduction
Spinach and Ricotta Stuffed Shells are a delicious and comforting dish perfect for any occasion. These large pasta shells are filled with a creamy mixture of spinach and cheeses, then baked in marinara sauce until bubbly and golden. They are not only tasty but also easy to make, making them a favorite for family dinners or gatherings.
Why make this recipe
This recipe is great because it combines the goodness of spinach with the richness of ricotta and mozzarella cheeses. It’s a great way to sneak in some greens, and everyone loves pasta! Plus, it’s a wonderful dish to prepare ahead of time. Just assemble, pop it in the oven, and enjoy a hearty meal with family or friends.
How to prepare Spinach and Ricotta Stuffed Shells
Follow these simple steps to make your own Spinach and Ricotta Stuffed Shells. Gather your ingredients, and let’s get cooking!
Ingredients:
- Large pasta shells
- Ricotta cheese
- Fresh spinach
- Mozzarella cheese
- Parmesan cheese
- Egg
- Garlic
- Salt
- Pepper
- Marinara sauce
- Olive oil
Steps:
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions; drain and set aside.
- In a pan, heat olive oil and sauté minced garlic until fragrant.
- Add fresh spinach and cook until wilted.
- In a bowl, mix ricotta cheese, sautéed spinach, mozzarella cheese, parmesan cheese, egg, salt, and pepper until well combined.
- Stuff each pasta shell with the cheese and spinach mixture.
- Spread a layer of marinara sauce in a baking dish, then place the stuffed shells on top.
- Pour more marinara sauce over the shells and sprinkle additional mozzarella cheese on top.
- Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Serve warm and enjoy!
How to serve Spinach and Ricotta Stuffed Shells
Serve these stuffed shells with a side salad or some garlic bread for a complete meal. A sprinkle of fresh basil or parsley on top adds a nice touch.
How to store Spinach and Ricotta Stuffed Shells
Store any leftovers in an airtight container in the refrigerator. They will stay good for about 3 to 5 days. You can also freeze them before baking. Just cover tightly with foil and freeze, then bake straight from the freezer, adding a little extra time.
Tips to make Spinach and Ricotta Stuffed Shells perfectly
- Cook the shells al dente so they don’t break when stuffing.
- Use fresh spinach for the best flavor; frozen spinach can be watery.
- Let the stuffed shells cool slightly before serving for easier handling.
Variations
You can add cooked ground beef or sausage to the cheese mixture for extra protein. For a lighter version, use whole wheat pasta shells. You can also mix in other veggies like mushrooms or roasted red peppers.
FAQ
1. Can I make this dish ahead of time?
Yes! You can assemble the stuffed shells a day in advance and store them in the refrigerator. Just bake when you’re ready to eat.
2. Can I use a different type of cheese?
Absolutely! You can substitute cottage cheese, goat cheese, or even feta for a different flavor.
3. Are these shells gluten-free?
You can find gluten-free pasta shells at most grocery stores. Just ensure all other ingredients are also gluten-free.
Enjoy making and sharing your delicious Spinach and Ricotta Stuffed Shells!
Spinach and Ricotta Stuffed Shells
Delicious and comforting large pasta shells filled with a creamy mixture of spinach and cheeses, baked in marinara sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 20 large pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups marinara sauce
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions; drain and set aside.
- In a pan, heat olive oil and sauté minced garlic until fragrant.
- Add fresh spinach and cook until wilted.
- In a bowl, mix ricotta cheese, sautéed spinach, mozzarella cheese, Parmesan cheese, egg, salt, and pepper until well combined.
- Stuff each pasta shell with the cheese and spinach mixture.
- Spread a layer of marinara sauce in a baking dish, then place the stuffed shells on top.
- Pour more marinara sauce over the shells and sprinkle additional mozzarella cheese on top.
- Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Serve warm and enjoy!
Notes
Cook the shells al dente so they don’t break when stuffing. Use fresh spinach for the best flavor; frozen spinach can be watery.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
Keywords: pasta, stuffed shells, spinach, ricotta, vegetarian