Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells are a delightful culinary creation that marries comforting flavors and textures, making them a favorite for busy weeknights or special family gatherings. Imagine tender jumbo pasta shells filled to the brim with a delicious mixture of creamy ricotta, vibrant spinach, and a medley of cheeses, all smothered in rich marinara sauce. This recipe not only delivers on taste but it also offers a great way to sneak in some nutritious greens, making it a winning choice for both kids and adults alike.
Why You’ll Love This Recipe
There are countless reasons to fall in love with Spinach and Ricotta Stuffed Shells. First and foremost, they are incredibly easy to prepare, even for the busiest of cooks. With straightforward ingredients and a simple step-by-step process, you can have this mouthwatering dish on the table in no time. The creamy ricotta, melty mozzarella, and savory spinach create a harmonious flavor profile that’s comforting and satisfying. Plus, this dish is family-friendly, so you can serve it to children without worries—they won’t even realize they’re eating their greens!
Ingredients
To whip up these delicious Spinach and Ricotta Stuffed Shells, you’ll need the following 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 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups marinara sauce
- Fresh basil for garnish (optional)
The combination of the creamy ricotta, zesty spinach, and melted cheeses creates a luscious filling that, paired with the marinara, is simply irresistible.
Step-by-Step Directions
-
Preheat your oven to 375°F (190°C).
Prepping your oven ahead of time ensures that your pasta shells will bake evenly and thoroughly. -
Cook the jumbo pasta shells according to package instructions; drain and set aside.
Ensure the shells are al dente to hold their shape during assembly. -
In a large bowl, combine the chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
The combination of these ingredients will create a rich, creamy filling full of flavor. -
Stuff each pasta shell with the spinach and ricotta mixture.
Take your time here; don’t be afraid to pack the mixture into the shells! -
Spread 1 cup of marinara sauce in the bottom of a baking dish.
This forms a delicious base that prevents the shells from sticking. -
Place the stuffed shells in the dish and top with remaining marinara sauce.
As the shells cook, the marinara will seep in, infusing them with flavor. -
Cover with aluminum foil and bake for 25 minutes.
Covering the dish helps the shells steam and ensures the filling warms through. -
Remove the foil and sprinkle extra mozzarella on top, then bake for an additional 10 minutes or until the cheese is bubbly and golden.
That gooey, melted cheese on top is the hallmark of a great baked pasta dish! -
Let cool for a few minutes, garnish with fresh basil if desired, and serve.
A sprinkle of fresh basil adds a pop of color and flavor that elevates the dish.
Tips & Tricks
- Add some protein: For a heartier meal, consider adding cooked ground beef, turkey, or sautéed mushrooms to the filling.
- Experiment with cheeses: Try mixing in goat cheese or using a blend of cheeses for a refined flavor.
- Make ahead: These stuffed shells can be assembled in advance and stored in the refrigerator, making dinner prep even easier. Just add a bit of extra baking time when you heat them up!
- Bake in batches: If you’re cooking for a crowd, double the recipe and freeze the leftovers for a quick meal later.
Serving Suggestions & Pairings
Pair your Spinach and Ricotta Stuffed Shells with a crisp side salad drizzled with a tangy vinaigrette for a refreshing contrast. Garlic bread is another excellent accompaniment, perfect for soaking up any leftover marinara sauce on your plate. For drinks, a light red wine, such as Chianti or a sparkling water with lemon, enhances the flavors beautifully.
Nutritional Information
While the nutritional content can vary based on specific ingredients, here’s an estimate per serving (2 shells) when prepared as stated:
- Calories: 350
- Protein: 20g
- Carbohydrates: 35g
- Dietary Fiber: 3g
- Total Fat: 15g
- Saturated Fat: 8g
Storing Tips & Variations
To store leftovers, cool the stuffed shells completely, then place them in an airtight container in the refrigerator for up to three days. You can also freeze them. Simply place the assembled (but unbaked) shells in a freezer-safe dish, cover with plastic wrap, and foil. Label and date, and they can be stored for up to two months. When ready to cook, bake directly from the freezer; just add about 10-15 minutes to the cooking time.
Conclusion
If you’re looking for a dish that embodies comfort, flavor, and ease of preparation, look no further than these Spinach and Ricotta Stuffed Shells. They’re perfect for families, gatherings, or a cozy night in. With their creamy filling and delicious marinara, you’ll want to make these again and again!
FAQs
1. Can I use frozen spinach instead of fresh?
Yes! Just make sure to thaw and drain the frozen spinach before adding it to the filling.
2. How long can I store leftover stuffed shells?
You can store them in the fridge for up to three days or freeze them for up to two months.
3. Can I make these shells ahead of time?
Absolutely! You can assemble them and store them in the fridge for up to 24 hours before baking.
4. What can I substitute for ricotta cheese?
Cottage cheese works as a great substitute for ricotta if you prefer a lower-fat option.
5. Can I make this recipe gluten-free?
You can use gluten-free pasta shells, and the rest of the ingredients are typically gluten-free, but always check labels to be sure.
Spinach and Ricotta Stuffed Shells
Ingredients
Pasta and Filling
- 12 pieces jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 piece egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Sauce
- 2 cups marinara sauce
- Fresh basil for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a large bowl, combine the chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Stuff each pasta shell with the spinach and ricotta mixture.
- Spread 1 cup of marinara sauce in the bottom of a baking dish.
- Place the stuffed shells in the dish and top with remaining marinara sauce.
Baking
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and sprinkle extra mozzarella on top, then bake for an additional 10 minutes or until the cheese is bubbly and golden.
Serving
- Let cool for a few minutes, garnish with fresh basil if desired, and serve.