why make this recipe
Spinach and Ricotta Stuffed Shells are a delightful dish that is both satisfying and nutritious. This recipe combines the creamy texture of ricotta with fresh spinach, making it a flavorful choice for any meal. It is perfect for family dinners, gatherings, or even for meal prep. Plus, it is a great way to sneak in some greens while pleasing everyone’s taste buds!
how to make Spinach and Ricotta Stuffed Shells
Ingredients:
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 jar (24 oz) marinara sauce
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, half of the mozzarella, Parmesan cheese, beaten egg, salt, and pepper.
- Spoon the ricotta mixture into each pasta shell.
- Spread half of the marinara sauce on the bottom of a baking dish. Place the stuffed shells on top, then cover with the remaining marinara sauce.
- Sprinkle the remaining mozzarella cheese over the top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil if desired and serve warm.
how to serve Spinach and Ricotta Stuffed Shells
Serve the Spinach and Ricotta Stuffed Shells warm straight from the oven. It pairs wonderfully with a simple green salad or some garlic bread. You can also sprinkle more fresh herbs or grated cheese on top before serving to add extra flavor and presentation.
how to store Spinach and Ricotta Stuffed Shells
To store leftover stuffed shells, let them cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze them. Wrap individual portions in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 3 months.
tips to make Spinach and Ricotta Stuffed Shells
- Make sure to cook the pasta shells just until al dente. They will continue to cook while baking.
- Feel free to add other vegetables like mushrooms or zucchini to the ricotta mixture for added flavor and nutrition.
- If you want a bit of spice, add some red pepper flakes to the marinara sauce.
variation
You can swap out the spinach for other greens like kale or use a mix of different cheeses to change the flavor profile. For a meatier version, you can add cooked ground beef or sausage to the ricotta filling.
FAQs
1. Can I make stuffed shells ahead of time?
Yes! You can prepare the stuffed shells, assemble them in the baking dish, cover them with foil, and refrigerate them for up to 24 hours. Bake them right before you plan to serve.
2. Can I use fresh pasta instead of dried?
Absolutely! Fresh pasta may cook faster, so keep an eye on them while baking.
3. What can I do with leftovers?
Leftovers can be reheated in the oven or microwave. They also make a great lunch option the next day!
Spinach and Ricotta Stuffed Shells
Equipment
- large pot
- colander
- 9x13 inch baking dish
- large bowl
- spoon
Ingredients
Pasta
- 1 box jumbo pasta shells about 12 oz
Filling
- 24 oz ricotta cheese
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 1/2 cup Parmesan cheese, grated
- 1 egg large
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Sauce
- 24 oz marinara sauce
- 1 1/2 cups mozzarella cheese, shredded
Instructions
Preparation
- Cook pasta shells according to package directions until al dente, then drain and rinse with cold water to prevent sticking.
- Preheat your oven to 375°F (190°C) and spread about 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
Make the Filling
- In a large bowl, combine ricotta cheese, squeezed dry spinach, Parmesan cheese, egg, garlic powder, salt, and pepper.
Assemble and Bake
- Carefully stuff each cooked pasta shell with the ricotta mixture and arrange them in a single layer in the prepared baking dish.
- Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.
- Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- For a golden-brown top, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
- Let the dish rest for 5-10 minutes before serving to allow the flavors to meld and the cheese to set slightly.