These Spinach and Ricotta Stuffed Shells are like little pasta pillows filled with creamy goodness. Stuffed with fresh spinach and soft ricotta, they offer a fun twist on dinner!
Honestly, who can resist pasta that’s so cozy? I love that they are easy to make and perfect for sharing. Add a bit of tomato sauce on top, and it’s a family favorite every time!
Key Ingredients & Substitutions
Jumbo Pasta Shells: These are the stars of the show! They hold the creamy filling well. If you can’t find them, try using manicotti or even stuffed ravioli as an alternative.
Ricotta Cheese: This cheese gives a nice creamy texture. If you’re avoiding dairy, you might substitute it with a cashew cream or a non-dairy ricotta made from tofu.
Spinach: Fresh spinach really brightens this dish. If fresh isn’t available, frozen spinach works great too—just make sure to squeeze out the excess water after thawing!
Marinara Sauce: I like using homemade sauce for freshness, but a good quality store-bought version saves time too. Look for one without added sugars or preservatives for the healthiest choice.
How Do You Make Sure the Cheese Mixture Stays Creamy?
Getting that perfect cheese filling is all about balance. Here are some tips to keep it creamy and flavorful:
- Mix the ricotta with an egg to help it hold together. This gives stability without compromising creaminess.
- Add garlic and Italian seasoning to enhance flavor. Fresh herbs can also add a lovely taste.
- Avoid overcooking the pasta. They should be al dente so they don’t break while stuffing and baking.
Once you stuff the shells, don’t skip the marinara layer on the bottom. This prevents sticking and keeps the shells moist. A little sprinkle of cheese on top at the end gives that beautiful golden color. Enjoy your baking adventure!
Spinach and Ricotta Stuffed Shells
Ingredients You’ll Need:
For The Stuffed Shells:
- 20 jumbo pasta shells
- 1 (15 oz) container ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 large egg
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and squeezed dry)
- 2 garlic cloves, minced
- 1/2 teaspoon dried Italian seasoning
- Salt and pepper, to taste
For The Marinara Sauce:
- 2 cups marinara sauce (store-bought or homemade)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delightful dish takes about 15 minutes of prep time and 35 minutes of cooking time, so you’ll have it ready to serve in about 50 minutes. It’s perfect for a cozy family dinner or a small gathering with friends!
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
Start by preheating your oven to 375°F (190°C). While it’s heating up, get a large pot of salted water boiling. Cook the jumbo pasta shells according to the package instructions until they are al dente. This usually takes around 8-10 minutes. Once done, drain them and rinse with cold water to stop the cooking process and prevent them from sticking together. Set them aside.
2. Make the Cheese Mixture:
In a large mixing bowl, mix together the ricotta cheese, 1 cup of mozzarella, 1/4 cup of Parmesan cheese, egg, chopped spinach, minced garlic, Italian seasoning, salt, and pepper. Stir until everything is well blended and creamy.
3. Assemble the Dish:
Spread 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish. Now, take a cooked shell and fill it generously with the ricotta-spinach mixture. Place the stuffed shells open side up in the baking dish, fitting them snugly but without squishing them.
4. Add More Sauce and Cheese:
Once all shells are stuffed and in the baking dish, pour the remaining marinara sauce over the top. Finally, sprinkle the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese on top for that delicious cheesy crust.
5. Bake to Perfection:
Cover the baking dish with aluminum foil and pop it into the preheated oven. Bake for 25 minutes. After that time, remove the foil and bake for an additional 10 minutes. You want the cheese to be bubbly and slightly golden.
6. Serve and Enjoy:
Once done, take the stuffed shells out of the oven. Let them cool slightly before garnishing with freshly chopped parsley. Serve warm and enjoy your delicious Spinach and Ricotta Stuffed Shells!
Can I Use Different Types of Cheese?
Absolutely! If you’re looking to switch things up, you can use a mix of cheeses like goat cheese or feta for a tangy flavor. Just remember to keep the ricotta as it’s essential for the creamy texture!
How Do I Store Leftovers?
Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven at 350°F (175°C) for about 20 minutes, or until heated through.
Can I Freeze Stuffed Shells?
Yes, you can! To freeze, assemble the shells in the baking dish but don’t bake them. Cover tightly with plastic wrap and then foil, and they can be frozen for up to 3 months. Bake from frozen at 375°F (190°C) for about 45-50 minutes, covered, then remove the cover and bake for another 10-15 minutes until bubbly.
Can I Make This Recipe Vegetarian?
This recipe is already vegetarian-friendly! It uses ricotta, spinach, and marinara sauce, making it a great option for meatless meals. Feel free to add more veggies like mushrooms or bell peppers into the stuffing for extra flavor and nutrition.
