Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells are a delightful and satisfying dish that brings comfort to any table. These large pasta shells are filled with a creamy mixture of ricotta cheese and fresh spinach, topped with marinara sauce and melted mozzarella. This recipe is not just delicious but also simple to prepare, making it a perfect option for busy weeknights or a special family gathering.
Why Make This Recipe
This recipe is a great choice for many reasons. First, it’s a vegetarian dish packed with flavor and nutrients. Spinach is rich in vitamins, while ricotta adds a creamy texture that everyone loves. Plus, the jumbo pasta shells are fun to eat and make for a beautiful presentation. Whether you’re cooking for kids or adults, this dish is sure to please. It’s also versatile and can be paired with a salad or some crusty bread for a complete meal.
How to Make Spinach and Ricotta Stuffed Shells
Making Spinach and Ricotta Stuffed Shells is easier than you might think! Follow these simple steps to get started.
Ingredients
- 12 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1 jar marinara sauce
- Salt and pepper to taste
- Italian seasoning (optional)
Directions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package directions until they are al dente. Drain and set them aside.
- In a mixing bowl, combine Ricotta cheese, chopped spinach, 1/2 cup mozzarella cheese, Parmesan cheese, egg, salt, pepper, and Italian seasoning. Mix until well combined.
- Stuff each cooked shell with the spinach and ricotta mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish, then top with the remaining marinara sauce and sprinkle with the rest of the mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
How to Serve Spinach and Ricotta Stuffed Shells
Serve the stuffed shells hot from the oven with a sprinkle of extra Parmesan cheese on top. They pair well with a fresh garden salad or garlic bread. This dish is great for family dinners or gatherings with friends. Don’t forget to enjoy it with your favorite drink!
How to Store Spinach and Ricotta Stuffed Shells
If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven or microwave until hot. To freeze the shells, wrap them tightly in plastic wrap or foil and 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 the pasta is cooked al dente, so it doesn’t fall apart while stuffing.
- Use fresh spinach for the best flavor, but frozen spinach works too; just make sure to thaw and drain it well.
- Feel free to add spices or herbs to the cheese mixture for an extra kick.
- Experiment with different cheeses, such as feta or goat cheese, for a unique flavor.
Variation
Try adding cooked ground beef or sausage to the cheese mixture for a meaty version. You can also replace marinara sauce with a creamy Alfredo sauce for a different twist on this classic dish.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the stuffed shells a day in advance and keep them covered in the refrigerator until you are ready to bake them.
2. Can I use other vegetables in this recipe?
Absolutely! You can add chopped mushrooms, zucchini, or bell peppers to the filling for more flavor and nutrition.
3. What can I serve with Spinach and Ricotta Stuffed Shells?
They go well with a side salad, garlic bread, or a light soup. All of these sides complement the dish beautifully!
