Why Make This Recipe
Spinach and Ricotta Stuffed Shells are a perfect dish for any occasion. They are not only comforting but also packed with nutrition. The combination of creamy ricotta, fresh spinach, and melted cheese makes for a delightful meal that pleases everyone. Plus, it’s an easy dish to prepare, making it great for family dinners or gatherings.
How to Make Spinach and Ricotta Stuffed Shells
Ingredients:
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
- Olive oil
Directions:
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions, drain, and let cool.
- In a bowl, mix ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, egg, salt, and pepper until well combined.
- Stuff each shell with the cheese and spinach mixture.
- Spread a layer of marinara sauce in a baking dish and arrange the stuffed shells on top.
- Pour remaining marinara sauce over the shells.
- Bake for 25-30 minutes or until heated through and cheese is bubbly.
- Let cool slightly before serving.
How to Serve Spinach and Ricotta Stuffed Shells
Serve the stuffed shells hot, garnished with some grated Parmesan or fresh basil for added flavor. They pair well with a side salad or garlic bread, making a wholesome and satisfying meal.
How to Store Spinach and Ricotta Stuffed Shells
If you have leftovers, let them cool completely. Store them in an airtight container in the fridge for up to 3 days. You can also freeze stuffed shells. Wrap them tightly and keep them in the freezer for up to 3 months. When ready to eat, thaw and reheat in the oven.
Tips to Make Spinach and Ricotta Stuffed Shells
- To make the stuffing extra flavorful, add some minced garlic or onion to the cheese mixture.
- If you like a bit of heat, sprinkle some crushed red pepper flakes into the marinara sauce.
- For a creamier texture, mix in a bit of cream or sour cream into the ricotta.
Variation
You can substitute spinach with other leafy greens like kale or Swiss chard. You can also experiment with different cheeses, such as feta or goat cheese, for a unique flavor.
FAQs
1. Can I use gluten-free pasta shells?
Yes, gluten-free pasta shells work well as a substitute. Just ensure you follow the cooking instructions on the package.
2. Can I prepare this dish ahead of time?
Absolutely! You can assemble the stuffed shells in advance, store them in the fridge, and bake them when you’re ready to serve.
3. What can I serve with stuffed shells?
Stuffed shells go great with a simple salad, garlic bread, or steamed vegetables. Enjoy them with your favorite side!
Spinach and Ricotta Stuffed Shells
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting dish featuring large pasta shells filled with creamy ricotta, fresh spinach, and melted cheese, perfect for family dinners or gatherings.
Ingredients
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions, drain, and let cool.
- In a bowl, mix ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, egg, salt, and pepper until well combined.
- Stuff each shell with the cheese and spinach mixture.
- Spread a layer of marinara sauce in a baking dish and arrange the stuffed shells on top.
- Pour remaining marinara sauce over the shells.
- Bake for 25-30 minutes or until heated through and cheese is bubbly.
- Let cool slightly before serving.
Notes
Serve hot, garnished with grated Parmesan or fresh basil. Pair with a side salad or garlic bread.