introduction
This recipe makes a warm, simple pasta dish. Big pasta shells hold a creamy mix of ricotta and spinach. You can make it for a weeknight dinner or for a small gathering. If you like baked pasta, you will enjoy this dish. For another stuffed pasta idea, try this pasta shells and ground beef recipe.
why make this recipe
This dish is easy and comforting. It uses simple ingredients you can find in any store. It cooks in one baking dish, so cleanup is easy. The spinach adds color and some greens. It is mild and fits many tastes, even picky eaters.
how to make Spinach and Ricotta Stuffed Shells
Preheat the oven and cook the shells. Mix the cheeses, egg, spinach, and seasonings. Fill each shell and place them in a greased baking dish. Pour sauce on top and bake until bubbly. If you want a meat version, you can serve these with cooked ground beef on the side or mix it into the sauce for more flavor. See a similar idea for stuffed desserts and mains here.
Ingredients :
- 12 large pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for greasing
Directions :
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente, then drain.
- In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup mozzarella, Parmesan cheese, egg, garlic powder, salt, and pepper.
- Grease a baking dish with olive oil.
- Fill each pasta shell with the cheese and spinach mixture and place them in the baking dish.
- Pour marinara sauce over the stuffed shells and sprinkle with remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Serve warm.
how to serve Spinach and Ricotta Stuffed Shells
Serve the shells hot from the oven. Add a side salad or steamed vegetables. A slice of crusty bread or garlic bread pairs well. Sprinkle extra Parmesan if you like. For a light side, try a simple cabbage and ham salad idea here.
how to store Spinach and Ricotta Stuffed Shells
Cool the shells to room temperature before storing. Place them in an airtight container. Keep in the fridge for up to 3 days. To freeze, put the shells in a freezer-safe dish and cover tightly. Freeze up to 2 months. Thaw in the fridge before reheating. Reheat in the oven at 350°F (175°C) until hot, about 15–20 minutes.
tips to make Spinach and Ricotta Stuffed Shells
- Do not overcook the shells; they should be slightly firm.
- Squeeze excess water from spinach if it seems wet.
- Use room temperature egg and cheeses for easy mixing.
- Cover with foil first so the cheese stays moist, then uncover to brown.
- For extra flavor, add a pinch of nutmeg or chopped basil.
- For more recipe ideas, check this stuffed cheesecake idea for inspiration on fillings and baking tips: apple pie stuffed cheesecake.
variation (if any)
- Add cooked Italian sausage or ground beef to the ricotta mix for a meatier dish.
- Mix in chopped mushrooms or roasted red peppers for more texture.
- Use frozen spinach (thawed and drained) instead of fresh if needed.
- Swap marinara for Alfredo sauce for a creamier version.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw it fully and squeeze out extra water before mixing with the cheeses.
Q: Can I make this ahead of time?
A: Yes. Assemble the shells, cover, and refrigerate for up to 24 hours. Bake as directed when ready.
Q: How do I reheat leftovers?
A: Cover with foil and reheat in a 350°F (175°C) oven until warmed through, about 15–20 minutes. You can also microwave single portions.
Q: Can I use low-fat ricotta?
A: Yes. The texture will be slightly different but it still works.
Q: Do I need to add salt?
A: Taste the ricotta mix before filling. Parmesan adds salt, so adjust to your taste.
Conclusion
For more ideas and variations, see this detailed recipe at Spinach and Ricotta Stuffed Shells – Fork Knife Swoon. You can also compare methods and tips at Spinach ricotta stuffed shells – RecipeTin Eats and find another easy guide at The Best Easy Ricotta Stuffed Shells • Salted Mint.
Spinach and Ricotta Stuffed Shells
Ingredients
For the stuffed shells
- 12 pieces large pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped Squeeze excess water if wet.
- 1 cup mozzarella cheese, shredded Divided into two portions.
- 1/2 cup grated Parmesan cheese
- 1 piece egg Room temperature for easy mixing.
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- to taste Salt and pepper Adjust according to taste.
- Olive oil for greasing
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente, then drain.
- In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup mozzarella, Parmesan cheese, egg, garlic powder, salt, and pepper.
- Grease a baking dish with olive oil.
- Fill each pasta shell with the cheese and spinach mixture and place them in the baking dish.
- Pour marinara sauce over the stuffed shells and sprinkle with remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Serve warm.
