There’s something magical about Spinach and Ricotta Stuffed Shells that sends taste buds soaring into the culinary heavens. Picture this: tender pasta shells cradling a creamy, rich filling of ricotta and fresh spinach, all bathed in a luscious tomato sauce that practically sings with flavor. The aroma wafts through your kitchen, enticing even the pickiest eaters to come to the table.
Now, we all have moments when we gather around the dinner table with family or friends, sharing stories and laughter over a delightful meal. This dish is one of those unforgettable recipes that brings everyone together, no matter the occasion—be it a cozy family dinner or an impromptu gathering. Trust me; you will want to experience this explosion of flavors!
Why You'll Love This Recipe
- These Spinach and Ricotta Stuffed Shells are simple to prepare, making them perfect for busy weeknights.
- With a heavenly blend of creamy cheese and vibrant greens, they are as delicious as they are eye-catching.
- This dish is versatile enough for both casual dinners and festive celebrations, ensuring you’ll impress every guest at your table.
Ingredients for Spinach and Ricotta Stuffed Shells
Here’s what you’ll need to make this delicious dish:
Jumbo Pasta Shells: About 20-25 shells will suffice; choose large ones to hold ample filling.
Fresh Spinach: Use about 10 ounces; fresh spinach adds a lovely color and nutrition boost.
Ricotta Cheese: A 15-ounce container provides creaminess; opt for whole milk for richer flavor.
Shredded Mozzarella Cheese: You’ll need about 1 cup; it melts beautifully and enhances flavor.
Parmesan Cheese: Grate fresh Parmesan for the best taste; it’s essential for that cheesy goodness.
For the Sauce:
Marinara Sauce: A jar (about 24 ounces) of your favorite marinara makes this dish easy and flavorful.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Spinach and Ricotta Stuffed Shells
Follow these simple steps to prepare this delicious dish:
Step 1: Prepare the Pasta
Begin by boiling water in a large pot. Add a pinch of salt, then toss in your jumbo pasta shells. Cook them according to package instructions until al dente. Drain and set aside on a baking sheet to prevent sticking.
Step 2: Sauté the Spinach
In a large skillet over medium heat, add a drizzle of olive oil. Toss in the fresh spinach leaves and sauté until they wilt down (about 3-4 minutes). Remove from heat and let cool slightly before chopping.
Step 3: Mix the Filling
In a mixing bowl, combine ricotta cheese, chopped spinach, half of the mozzarella cheese, and half of the Parmesan cheese. Add salt and pepper to taste. Stir until everything is well mixed.
Step 4: Stuff the Shells
Preheat your oven to 375°F (190°C). Take each cooked shell and fill it generously with the ricotta-spinach mixture. Place stuffed shells in a greased baking dish.
Step 5: Assemble with Sauce
Pour marinara sauce evenly over the stuffed shells in the baking dish. Sprinkle remaining mozzarella and Parmesan on top for that golden finish.
Step 6: Bake
Cover with foil and bake for about 25 minutes. Remove foil during the last five minutes for extra cheesiness! Once bubbly and golden brown, take them out of the oven—your kitchen will smell divine!
Serve hot with garlic bread or a crisp salad on the side, allowing everyone at your table to enjoy this comforting meal packed full of flavor!
You Must Know
- This delicious Spinach and Ricotta Stuffed Shells recipe is not just comforting; it’s a meal prep superhero.
- Customize the filling or the sauce based on your pantry items.
- With its vibrant colors, it will look stunning on any table, making dinnertime delightful.
Perfecting the Cooking Process
Start by boiling the pasta shells until al dente, then prepare the delicious ricotta and spinach filling while they cool. Next, assemble the stuffed shells in a baking dish covered with marinara sauce. Bake until bubbly and golden for perfect results.
Add Your Touch
Feel free to swap out the spinach for kale or add some sautéed mushrooms for an earthy flavor. You can also sprinkle in some red pepper flakes for a spicy kick or use a different cheese blend to make it uniquely yours.
Storing & Reheating
To store leftovers, cover tightly with plastic wrap and refrigerate for up to three days. For reheating, pop them in the oven at 350°F (175°C) until warmed through, ensuring you cover them to retain moisture.
Chef's Helpful Tips
- Always cook your pasta shells al dente; they will continue cooking when baked.
- Use fresh spinach for better flavor and texture.
- Don’t skimp on cheese; it adds creaminess and depth.
Sometimes, my family begs me to make these Spinach and Ricotta Stuffed Shells for special occasions—they’re that good! Once I made a huge batch for a potluck, and they disappeared faster than I could say “delicious.”
FAQs :
What are Spinach and Ricotta Stuffed Shells?
Spinach and Ricotta Stuffed Shells are pasta shells filled with a creamy mixture of ricotta cheese, fresh spinach, and herbs. This dish is typically baked in marinara sauce and topped with mozzarella cheese. It combines rich flavors with nutritious ingredients, making it a popular choice for both family dinners and gatherings. The shells provide a delightful way to enjoy the filling while ensuring each bite is packed with flavor. It’s an ideal comfort food that can be prepared ahead of time.
How do I make the filling for Spinach and Ricotta Stuffed Shells?
To make the filling for Spinach and Ricotta Stuffed Shells, combine ricotta cheese, cooked spinach, grated Parmesan cheese, garlic, salt, pepper, and a hint of nutmeg in a bowl. Mix these ingredients until well combined and creamy. You can adjust the seasoning to your taste. For added flavor, consider incorporating herbs like basil or oregano. This flavorful filling ensures every bite of your stuffed shells is deliciously satisfying.
Can I freeze Spinach and Ricotta Stuffed Shells?
Yes, you can freeze Spinach and Ricotta Stuffed Shells! To do this, prepare the dish up until baking. Assemble the stuffed shells in a freezer-safe dish with sauce on top. Cover tightly with plastic wrap or aluminum foil to prevent freezer burn. When you’re ready to enjoy them, thaw in the refrigerator overnight before baking. Freezing does not compromise their taste or texture, making it a convenient option for meal prep.
What can I serve with Spinach and Ricotta Stuffed Shells?
Spinach and Ricotta Stuffed Shells pair beautifully with various sides. A fresh garden salad drizzled with olive oil or balsamic vinaigrette complements the rich flavors of the dish perfectly. Garlic bread also makes an excellent side for scooping up leftover sauce. For a heartier meal, consider serving steamed vegetables such as broccoli or zucchini alongside your stuffed shells. These options balance the richness of the dish while adding more nutrients.
Conclusion for Spinach and Ricotta Stuffed Shells :
Spinach and Ricotta Stuffed Shells offer a delicious combination of flavors and textures that appeal to everyone at the table. With a simple yet satisfying filling made from ricotta cheese and spinach, this recipe is easy to customize to suit your taste preferences. The versatility of this dish allows for freezing leftovers or pairing them with various sides like salads or garlic bread. Enjoying these stuffed shells will surely become a favorite in your home cooking repertoire!
Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells are a deliciously comforting dish that combines tender jumbo pasta shells filled with a creamy blend of ricotta cheese and fresh spinach, all smothered in rich marinara sauce. Perfect for family dinners or gatherings, this recipe is easy to prepare and sure to impress even the pickiest eaters. With its vibrant colors and hearty flavors, it’s an ideal way to elevate your mealtime experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
- 20 jumbo pasta shells
- 10 oz fresh spinach
- 15 oz ricotta cheese (whole milk recommended)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 24 oz marinara sauce
Instructions
- Boil water in a large pot. Add salt and cook the jumbo pasta shells until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté the fresh spinach until wilted (about 3-4 minutes). Chop and let cool.
- In a mixing bowl, combine ricotta, chopped spinach, half of the mozzarella, half of the Parmesan, salt, and pepper. Mix until well combined.
- Preheat oven to 375°F (190°C). Generously stuff each shell with the ricotta mixture and place them in a greased baking dish.
- Pour marinara sauce over the stuffed shells and sprinkle the remaining mozzarella and Parmesan on top.
- Cover with foil and bake for 25 minutes. Remove foil during the last five minutes to achieve extra cheesiness.
Nutrition
- Serving Size: 1 stuffed shell (about 143g)
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
Keywords: Customize your filling by adding sautéed mushrooms or substituting kale for spinach. For extra flavor, include red pepper flakes for a spicy kick. Store leftovers in an airtight container for up to three days.
