Spinach and Ricotta Stuffed Shells

Why Make This Recipe

Spinach and Ricotta Stuffed Shells are a delicious and comforting dish that’s perfect for any meal. They are easy to make and packed with flavor. If you’re looking for a meatless option that still fills you up, this recipe is great. The combination of creamy ricotta, nutritious spinach, and herbs creates a tasty filling that everyone will love. Plus, they can be prepared in advance and baked when you’re ready to eat!

How to Make Spinach and Ricotta Stuffed Shells

Ingredients

• Jumbo pasta shells
• Ricotta cheese
• Spinach
• Mozzarella cheese
• Parmesan cheese
• Egg
• Garlic
• Salt
• Pepper
• Marinara sauce
• Olive oil

Directions

1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside.
3. In a large bowl, mix the ricotta cheese, cooked spinach (make sure to squeeze out any excess water), mozzarella cheese, parmesan cheese, egg, minced garlic, salt, and pepper until well combined.
4. Take each pasta shell and fill it with the cheese and spinach mixture.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Place the stuffed shells in the baking dish and pour the remaining marinara sauce over the shells.
7. Cover the dish with foil and bake in the preheated oven for 25 minutes.
8. After 25 minutes, remove the foil and sprinkle some extra mozzarella cheese on top. Bake for another 10 minutes, or until the cheese is bubbly and golden.
9. Let the dish cool for a few minutes before serving.

How to Serve Spinach and Ricotta Stuffed Shells

Serve the stuffed shells warm, garnished with fresh herbs like basil or parsley if you like. They go well with a simple side salad and some crusty bread for a full meal. Enjoy your delicious dish!

How to Store Spinach and Ricotta Stuffed Shells

If you have leftovers, allow the shells to cool completely and store them in an airtight container in the fridge. They will keep well for 3 to 4 days. You can also freeze the stuffed shells before baking. Just cover them tightly and they’ll last up to 3 months. When you’re ready to eat them, bake from frozen, adding a little extra time to the cooking process.

Tips to Make Spinach and Ricotta Stuffed Shells

• Make sure to squeeze all the moisture out of the cooked spinach to avoid a watery filling.
• Use pre-made marinara sauce to save time, or make your own if you prefer.
• Feel free to add some herbs like Italian seasoning or fresh basil to the cheese mixture for an extra flavor boost.

Variation

You can add cooked ground meat or diced grilled chicken for a non-vegetarian option. Alternatively, try using different cheeses like feta or cottage cheese for a twist on the traditional recipe.

FAQs

1. Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Just sauté it until wilted and then chop it before mixing it with the cheeses.

2. Can I prepare these shells in advance?
Absolutely! You can prep the stuffed shells ahead of time, cover them and store them in the fridge. Just bake them when you’re ready to eat.

3. What should I do if I don’t have jumbo shells?
If you can’t find jumbo pasta shells, you can use manicotti or even lasagna noodles cut into smaller pieces for a similar effect.

Spinach and Ricotta Stuffed Shells

A delicious and comforting meatless dish featuring jumbo pasta shells filled with a flavorful blend of ricotta, spinach, and cheese, baked with marinara sauce.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

For the filling

• 15 oz Ricotta cheese Fresh or store-bought
• 10 oz Spinach Cooked and drained
• 1 cup Mozzarella cheese Shredded
• 0.5 cup Parmesan cheese Grated
• 1 large Egg Helps to bind the filling
• 2 cloves Garlic Minced
• 0.5 tsp Salt
• 0.25 tsp Pepper

For assembly

• 12 pieces Jumbo pasta shells Cooked until al dente
• 2 cups Marinara sauce Store-bought or homemade
• 1 tbsp Olive oil For greasing the baking dish

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside.
3. In a large bowl, mix the ricotta cheese, cooked spinach (make sure to squeeze out any excess water), mozzarella cheese, parmesan cheese, egg, minced garlic, salt, and pepper until well combined.

Assembly

1. Take each pasta shell and fill it with the cheese and spinach mixture.
2. Spread a thin layer of marinara sauce on the bottom of a baking dish.
3. Place the stuffed shells in the baking dish and pour the remaining marinara sauce over the shells.
4. Cover the dish with foil and bake in the preheated oven for 25 minutes.
5. After 25 minutes, remove the foil and sprinkle some extra mozzarella cheese on top. Bake for another 10 minutes, or until the cheese is bubbly and golden.
6. Let the dish cool for a few minutes before serving.

Notes

Garnish with fresh herbs like basil or parsley if you like. These stuffed shells pair well with a simple side salad and some crusty bread. Leftovers can be stored in an airtight container in the fridge for 3 to 4 days or frozen for up to 3 months. Bake from frozen, adding extra cooking time.