Why Make This Recipe
Spinach and Ricotta Stuffed Shells make a delightful dish that’s perfect for a family dinner or a gathering with friends. This recipe combines creamy ricotta and fresh spinach, all wrapped in tender pasta shells and smothered in marinara sauce. It’s a comforting and filling meal that can please even picky eaters. Plus, it’s rich in nutrients and flavors, making it a great choice for both adults and kids!
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
- Olive oil
- Fresh basil for garnish
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 skillet, heat olive oil over medium heat. Add the chopped spinach and sauté until wilted. Remove from heat and let it cool slightly.
- In a mixing bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, grated Parmesan cheese, and the egg. Mix in the wilted spinach, and season with salt and pepper.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Stuff each pasta shell with the spinach and ricotta mixture and place in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.
How to Serve Spinach and Ricotta Stuffed Shells
Serve the stuffed shells hot straight from the oven. They pair well with a simple green salad and some garlic bread for a complete meal. You can also sprinkle some extra Parmesan cheese on top for added flavor.
How to Store Spinach and Ricotta Stuffed Shells
If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. To reheat, place them in the oven at 350°F (175°C) until warmed through. You can also microwave them, but they may not have the same crispy top.
Tips to Make Spinach and Ricotta Stuffed Shells
- Make sure to cook the pasta shells al dente, as they will continue to cook in the oven.
- Let the spinach cool slightly before mixing it with the cheese to avoid cooking the egg in the mixture.
- Feel free to add herbs like oregano or thyme for extra flavor.
Variation
You can add cooked ground meat or sautéed mushrooms to the cheese filling for a heartier version. For a lighter dish, you can use whole wheat or gluten-free pasta shells.
FAQs
1. Can I make these stuffed shells ahead of time?
Yes! You can prepare them and keep them in the refrigerator for a day before baking. Just add a few extra minutes to the baking time if they are cold.
2. Can I freeze the stuffed shells?
Yes, you can freeze them before baking. Just assemble the dish, cover it tightly, and freeze. When you’re ready to eat, bake from frozen – it may take longer to cook.
3. Can I use a different type of cheese?
Absolutely! You can replace ricotta with cottage cheese or add different cheeses like feta or goat cheese for a twist on the flavor.
