Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells are a delicious and hearty dish perfect for any pasta lover. This recipe features large pasta shells filled with a creamy mixture of ricotta cheese, fresh spinach, and Italian seasonings, all topped with marinara sauce and cheese. It’s a home-cooked meal that brings warmth and comfort to your dinner table.
Why Make This Recipe
Making Spinach and Ricotta Stuffed Shells is a great way to enjoy a nutritious meal packed with protein and greens. This dish is not only satisfying but also allows you to impress family and friends with your cooking skills. It can be made in advance, making it a convenient choice for busy nights.
How to Make Spinach and Ricotta Stuffed Shells
Ingredients:
- Jumbo pasta shells
- Ricotta cheese
- Spinach (fresh or frozen)
- Mozzarella cheese
- Parmesan cheese
- Egg
- Garlic
- Marinara sauce
- Salt
- Pepper
- Olive oil
Directions:
- Preheat your oven to 375°F (190°C).
- Cook the jumbo shells according to package instructions until al dente. Drain and set aside.
- In a bowl, combine ricotta cheese, chopped spinach, mozzarella cheese, grated Parmesan, beaten egg, minced garlic, salt, and pepper.
- Fill each cooked shell with the spinach and ricotta mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Arrange the stuffed shells in the dish and cover them with the remaining marinara sauce.
- Sprinkle additional mozzarella cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly.
- Let it cool for a few minutes before serving.
How to Serve Spinach and Ricotta Stuffed Shells
Serve the Spinach and Ricotta Stuffed Shells hot, right out of the oven. You can garnish them with fresh basil or a sprinkle of extra Parmesan cheese for added flavor. Pair them with a side salad or garlic bread for a complete meal.
How to Store Spinach and Ricotta Stuffed Shells
To store leftover stuffed shells, place them in an airtight container in the refrigerator. They will last for about 3 to 4 days. You can also freeze them for longer storage. Just make sure to separate layers with parchment paper to prevent them from sticking together.
Tips to Make Spinach and Ricotta Stuffed Shells
- If using frozen spinach, make sure to drain it well to remove excess moisture.
- You can add other ingredients to the filling, like chopped tomatoes or herbs, to enhance the flavor.
- If you want a crispy topping, broil the stuffed shells for a few minutes at the end of baking.
Variation
You can easily modify this recipe. For a meatier version, add cooked ground beef or Italian sausage to the filling. For a different flavor, swap the marinara sauce for a white sauce or pesto.
FAQs
1. Can I use regular pasta instead of jumbo shells?
Yes, you can use any pasta type, but the filling may be harder to stuff into smaller shapes.
2. How can I make it vegetarian?
This recipe is already vegetarian as it contains no meat. Just ensure your cheese is vegetarian-friendly.
3. Can I make this dish ahead of time?
Absolutely! You can prepare the stuffed shells a day in advance. Just cover them in the fridge and bake them when ready to serve.
