Spinach and Ricotta Stuffed Shells are a delicious and comforting dish. They combine the rich flavors of cheese, spinach, and marinara sauce to create a meal that’s both satisfying and nutritious. This recipe is perfect for families and can be a great option for gatherings.
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Why Make This Recipe
There are many reasons to make Spinach and Ricotta Stuffed Shells. First, they are easy to prepare and can be made ahead of time. Second, they are filled with healthy ingredients like spinach, which provides essential vitamins. This dish is also vegetarian-friendly, making it an excellent choice for meatless meals. Lastly, the gooey cheese and savory sauce make it a crowd-pleaser that everyone will love.
How to Make Spinach and Ricotta Stuffed Shells
Ingredients:
- 12 jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 jar marinara sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a mixing bowl, combine chopped spinach, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, salt, and pepper.
- Fill each cooked pasta shell with the cheese and spinach mixture.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Place the stuffed shells in the dish and cover with the remaining marinara sauce.
- Sprinkle the remaining mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh basil if desired, and serve warm.
Spinach and Ricotta Stuffed Shells
Delicious jumbo pasta shells filled with a rich mixture of spinach, ricotta, and marinara sauce, baked to perfection.
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
- 12 jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 jar marinara sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a mixing bowl, combine chopped spinach, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, salt, and pepper.
- Fill each cooked pasta shell with the cheese and spinach mixture.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Place the stuffed shells in the dish and cover with the remaining marinara sauce.
- Sprinkle the remaining mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh basil if desired, and serve warm.
Notes
You can use frozen spinach if fresh spinac is not available. Consider using good quality marinara sauce for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
How to Serve Spinach and Ricotta Stuffed Shells
Serve the stuffed shells warm right out of the oven. You can pair them with a simple green salad or some garlic bread for a complete meal. A sprinkle of fresh herbs on top, like basil or parsley, adds a nice touch.
How to Store Spinach and Ricotta Stuffed Shells
To store leftovers, let the stuffed shells cool completely, then place them in an airtight container. You can keep them in the refrigerator for up to 3 days. If you want to save them for longer, consider freezing them. Just make sure to separate the layers with parchment paper to prevent sticking.
Tips to Make Spinach and Ricotta Stuffed Shells
- You can use frozen spinach if fresh spinach is not available. Just make sure to thaw and squeeze out extra moisture.
- Feel free to add other ingredients like mushrooms or zucchini for extra flavor and nutrition.
- Use a good quality marinara sauce for the best taste; homemade sauce can be a great option too.
Variation
For a different twist, you can try adding cooked ground meat to the cheese mixture. This will give it a heartier flavor. You can also experiment with different types of cheese, like feta or goat cheese, for a unique taste. If you’re a fan of stuffed shells pasta, try these Christmas Stuffed Shells.
FAQs
- Can I make Spinach and Ricotta Stuffed Shells ahead of time? Yes! You can prepare the stuffed shells and store them in the fridge for a day before baking. Just cover them tightly.
- Can I freeze the stuffed shells? Absolutely! You can freeze prepared stuffed shells before baking. Just make sure to let them cool and use an airtight container.
- What can I serve with Spinach and Ricotta Stuffed Shells? These shells pair well with a green salad, garlic bread, or steamed vegetables for a complete meal.
Conclusion
Spinach and Ricotta Stuffed Shells are a simple yet delicious dish that everyone can enjoy. They are easy to make, filled with nutritious ingredients, and can be customized to suit your taste. Whether for a family dinner or a special occasion, this meal is sure to impress!
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