Why Make This Recipe
Spinach and Ricotta Stuffed Shells are a delightful vegetarian dish that is perfect for family dinners or gatherings with friends. They are easy to make and full of flavor, providing a comforting and satisfying meal. This recipe is also a great way to sneak in some nutritious greens while still being delicious!
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 Parmesan cheese, grated
- 1 egg
- 1 jar marinara sauce
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Directions:
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine spinach, ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Stuff each cooked pasta shell with the spinach and ricotta mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Let cool for a few minutes before serving. Enjoy your delicious Spinach and Ricotta Stuffed Shells!
How to Serve Spinach and Ricotta Stuffed Shells
Serve the stuffed shells hot, straight from the oven. You can garnish them with fresh basil or extra Parmesan cheese for added flavor. These shells pair nicely with a side salad or garlic bread, making a complete meal.
How to Store Spinach and Ricotta Stuffed Shells
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. You can also freeze the unbaked stuffed shells. Just assemble them as directed and wrap them tightly before freezing. They can last up to 2 months in the freezer.
Tips to Make Spinach and Ricotta Stuffed Shells
- Make sure not to overcook the pasta shells; they should be al dente so they don’t fall apart when you stuff them.
- Feel free to add other vegetables like mushrooms or bell peppers to the filling for extra flavor and nutrition.
- If you like a little heat, add some red pepper flakes to the cheese mixture for a spicy kick.
Variation
You can easily modify this recipe by using different types of cheese or adding cooked ground meat if you prefer a non-vegetarian option. Swap out the spinach for other greens like kale or Swiss chard for a different taste.
FAQs
Can I use different pasta shapes?
Yes, you can use other types of pasta, but jumbo shells work best for stuffing.
Can this recipe be made ahead of time?
Absolutely! You can prepare the stuffed shells a day in advance and keep them in the fridge until you are ready to bake.
What can I serve with Spinach and Ricotta Stuffed Shells?
These stuffed shells go well with a simple green salad, garlic bread, or a side of steamed vegetables.
Spinach and Ricotta Stuffed Shells
Ingredients
Pasta and Sauce
- 12 pieces jumbo pasta shells Cook according to package instructions.
- 1 jar marinara sauce For covering the stuffed shells.
Filling
- 2 cups fresh spinach, chopped Nutritious greens to add flavor.
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded For stringy texture.
- 1/2 cup Parmesan cheese, grated
- 1 piece egg Helps bind the filling.
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste salt and pepper For seasoning.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine spinach, ricotta, mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
Assembly and Baking
- Stuff each cooked pasta shell with the spinach and ricotta mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.