Why Make This Recipe
Spinach and Ricotta Stuffed Shells are a delicious and satisfying meal that is perfect for family dinners or gatherings with friends. The combination of creamy ricotta, fresh spinach, and gooey melted mozzarella, all wrapped in a tender pasta shell, creates a dish that is both comforting and flavorful. Plus, it’s a great way to sneak in some healthy greens!
How to Make Spinach and Ricotta Stuffed Shells
Ingredients
- Jumbo pasta shells
- Ricotta cheese
- Spinach
- Mozzarella cheese
- Parmesan cheese
- Marinara sauce
- Garlic
- Olive oil
- Salt
- Pepper
Directions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat, add minced garlic and cook until fragrant.
- Add spinach and sauté until wilted.
- In a bowl, combine ricotta cheese, mozzarella cheese, cooked spinach, Parmesan cheese, salt, and pepper.
- Stuff each pasta shell with the cheese mixture.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Arrange the stuffed shells in the dish and top with remaining marinara sauce and mozzarella cheese.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until cheese is bubbly.
- Let cool for a few minutes before serving.
How to Serve Spinach and Ricotta Stuffed Shells
Serve your stuffed shells warm, right from the oven. You may garnish with extra Parmesan cheese or fresh basil for an added touch. These shells pair nicely with a simple side salad or garlic bread for a complete meal.
How to Store Spinach and Ricotta Stuffed Shells
If you have leftovers, store them in an airtight container in the refrigerator. They will stay good for about 3-5 days. You can also freeze the stuffed shells before baking for a quick meal later on. Just make sure to tightly wrap them for freezing.
Tips to Make Spinach and Ricotta Stuffed Shells
- Ensure the pasta shells are cooked al dente so they hold their shape when stuffed.
- Feel free to add herbs like basil or oregano to the cheese mixture for more flavor.
- If you like a bit of spice, sprinkle some red pepper flakes into the marinara sauce.
Variation
You can easily customize the filling by adding cooked ground meat or mushrooms along with the spinach. For a lighter option, use cottage cheese instead of ricotta.
FAQs
Can I use regular pasta shells instead of jumbo shells?
Yes, but you will need to adjust the cooking time and the filling method since smaller shells will require a different approach.
Can I make the stuffed shells ahead of time?
Absolutely! You can prepare the stuffed shells and refrigerate them overnight before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.
Can I make this dish vegetarian?
Yes! Spinach and Ricotta Stuffed Shells are already vegetarian. Use vegetable-based marinara sauce to keep it meat-free.
Spinach and Ricotta Stuffed Shells
Ingredients
Pasta and Cheese Filling
- 12 pieces Jumbo pasta shells
- 15 oz Ricotta cheese
- 5 oz Spinach Fresh, sautéed until wilted
- 8 oz Mozzarella cheese
- 1/2 cup Parmesan cheese
Sauce and Seasoning
- 2 cups Marinara sauce
- 2 cloves Garlic Minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat, add minced garlic and cook until fragrant.
- Add spinach and sauté until wilted.
- In a bowl, combine ricotta cheese, mozzarella cheese, cooked spinach, Parmesan cheese, salt, and pepper.
- Stuff each pasta shell with the cheese mixture.
Baking
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Arrange the stuffed shells in the dish and top with remaining marinara sauce and mozzarella cheese.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until cheese is bubbly.
- Let cool for a few minutes before serving.
