Spinach and Ricotta Stuffed Shells are a delightful dish that combines the goodness of spinach with the creamy taste of ricotta. This hearty meal is perfect for a family dinner or a gathering with friends. Each stuffed shell is filled with a cheesy mixture, all smothered in marinara sauce. It’s a comforting dish that will make everyone feel at home.
Why make this recipe
This recipe is a great choice for several reasons. First, it’s easy to prepare and doesn’t require any special skills. Second, the combination of flavors from the spinach, ricotta, and marinara sauce is simply delicious. Finally, it’s a fantastic way to sneak some greens into your meal without anyone noticing. Your family will love it!
How to prepare Spinach and Ricotta Stuffed Shells
Preparing Spinach and Ricotta Stuffed Shells is a straightforward process. With just a few ingredients and simple steps, you can bring this tasty dish to your table.
Ingredients:
- 12 large pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Steps:
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente, then drain and set aside.
- In a large bowl, combine ricotta, chopped spinach, 1/2 cup mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix well.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell with the spinach and ricotta mixture, then place them in the baking dish.
- Top the stuffed shells with the remaining marinara sauce and sprinkle the rest of the mozzarella on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until bubbly and golden.
- Let it cool slightly before serving.
How to serve Spinach and Ricotta Stuffed Shells
Serve the stuffed shells hot, right out of the oven. They can be a main dish on their own, but they also pair nicely with a side salad or some garlic bread. Finish with a sprinkle of additional Parmesan cheese for a special touch.
How to store Spinach and Ricotta Stuffed Shells
Leftovers can be stored in an airtight container in the refrigerator for up to three days. If you’d like to reheat them, just pop them back in the oven at 350°F (175°C) until heated through. You can also freeze them before or after baking. To freeze before baking, assemble the dish and wrap it tightly. When you’re ready to eat, bake from frozen at 375°F (190°C) for about 50-60 minutes.
Tips to make Spinach and Ricotta Stuffed Shells perfectly
- Make sure to cook the pasta shells just until al dente so they don’t fall apart when stuffing.
- Don’t skip seasoning the cheese mixture; it makes all the difference in flavor.
- If you have extra filling, consider using it on top of the shells before baking.
- For a bit of a kick, add a pinch of red pepper flakes to the marinara sauce.
Variations
Feel free to get creative with this recipe! You can try adding other vegetables, like mushrooms or bell peppers, to the cheese mixture. You could also use different cheeses like feta or cottage cheese. If you want a non-vegetarian version, some cooked chicken or sausage could be added as well.
FAQ
Q: Can I use whole wheat shells instead of regular pasta shells?
A: Yes, whole wheat shells are a great alternative and will add more fiber to your meal.
Q: What if I don’t have ricotta cheese?
A: You can substitute cottage cheese for ricotta. Just blend it a little to get a smoother texture.
Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare the stuffed shells a day in advance and store them in the fridge before baking. Just bake them when you’re ready to serve!
Spinach and Ricotta Stuffed Shells
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delightful dish combining spinach and creamy ricotta cheese, perfect for family dinners and gatherings.
Ingredients
- 12 large pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente, then drain and set aside.
- In a large bowl, combine ricotta, chopped spinach, 1/2 cup mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix well.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell with the spinach and ricotta mixture, then place them in the baking dish.
- Top the stuffed shells with the remaining marinara sauce and sprinkle the rest of the mozzarella on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until bubbly and golden.
- Let it cool slightly before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian