These Spinach and Ricotta Stuffed Shells are big pasta hugs filled with creamy ricotta cheese and healthy spinach. Topped with zesty tomato sauce, they’re simply mouthwatering!
I mean, who can resist that cheesy goodness? 🌟 I love making these for family dinners because they’re fun to stuff and always steal the show on the table!
Plus, they’re pretty easy to prepare. Just cook the shells, fill them, and bake! It feels great to treat everyone to a tasty dish without breaking a sweat in the kitchen.
Key Ingredients & Substitutions
Jumbo Pasta Shells: These big pasta shells are perfect for stuffing! If you can’t find them, you can use manicotti or even cannelloni. Just make sure they can hold the filling well.
Ricotta Cheese: This creamy cheese is essential for the filling. If you’re looking for a lighter option, consider cottage cheese, but it will change the texture a bit. I love using whole milk ricotta for its rich flavor!
Spinach: Fresh spinach gives a vibrant flavor, but you can use frozen if that’s what you have. Make sure to thaw and drain it well, or else it may make the filling too watery.
Egg: The egg helps bind everything together. If you prefer a vegan option, try using a flaxseed meal mix (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) for a similar effect.
Marinara Sauce: Any jarred or homemade tomato sauce works. For a twist, try Alfredo sauce or a pesto for different flavors. I usually go with a simple marinara as it complements the filling perfectly!
How Do You Get Creamy and Flavorful Stuffed Shells?
Getting the filling just right is key to stuffed shells! Here’s how to prepare it well:
- Cook the spinach until wilted. This step enhances the flavor and reduces moisture, preventing sogginess.
- Mix the cheeses carefully. I like to blend the ricotta, mozzarella, and Parmesan in a bowl before adding spinach to ensure every scoop gets the right amount of flavor.
- Season generously! Salt, pepper, and nutmeg really elevate the dish. Don’t skip tasting the filling; it should be flavorful even without the sauce!
- Be generous with stuffing. Fill the shells well to avoid gaps, ensuring you have cheesy goodness in every bite.
Enjoy creating these comforting, cheesy stuffed shells! They’re bound to be a hit at the dinner table!
Spinach and Ricotta Stuffed Shells
Ingredients You’ll Need:
For the Stuffed Shells:
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (plus extra for topping)
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 1 large egg
- 2 cups marinara or tomato pasta sauce
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional)
- 2 tbsp olive oil
- Fresh basil or parsley for garnish
How Much Time Will You Need?
This delightful dish will take about 15 minutes to prepare and 35 minutes to bake, totaling approximately 50 minutes from start to finish. Perfect for a cozy family dinner!
Step-by-Step Instructions:
1. Preheat Your Oven:
Preheat your oven to 375°F (190°C) so it will be hot and ready for baking those stuffed shells.
2. Cook the Pasta Shells:
In a large pot, boil salted water. Once boiling, add the jumbo pasta shells and cook them according to the package instructions until they are just al dente. Drain the shells and let them cool for a few minutes. You want them sturdy enough to fill without breaking.
3. Prepare the Spinach:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant. Then, add the chopped spinach and cook until it’s wilted if using fresh. If you’re using frozen spinach, ensure it’s well-drained and heated through. Remove the skillet from heat to cool.
4. Make the Cheese Filling:
In a mixing bowl, combine the ricotta cheese, mozzarella, Parmesan, cooked spinach, egg, salt, pepper, and nutmeg if you’re using it. Mix everything together well until creamy and fully combined.
5. Assemble the Stuffed Shells:
Spread 1 cup of marinara sauce evenly across the bottom of a baking dish. Now it’s time to fill the shells! Generously spoon the ricotta and spinach mixture into each cooked shell and place them in a single layer into the baking dish.
6. Add the Sauce and Cheese:
Once all the shells are in the dish, pour the remaining marinara sauce over the tops. Sprinkle a bit more grated Parmesan and mozzarella over the sauce to make it extra delicious.
7. Bake the Dish:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After the time is up, remove the foil and continue to bake for another 10 minutes, or until the cheese on top is bubbly and golden.
8. Garnish and Serve:
Take your tasty stuffed shells out of the oven and let them cool for a few minutes. Garnish with fresh basil or parsley before serving to add a touch of color and flavor.
Enjoy these warm, cheesy, spinach-filled shells with a side of crusty bread or a simple green salad for a delightful meal!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the stuffed shells up to a day in advance. Just assemble everything in the baking dish, cover it tightly with plastic wrap, and refrigerate. When ready to bake, just remove the wrap and follow the baking instructions, adding a few extra minutes if baking straight from the fridge.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta on hand, you can use cottage cheese for a similar texture. Just blend it slightly to make it smoother. For a dairy-free option, try using blended silken tofu or a vegan ricotta alternative made from cashews.
How Do I Store Leftovers?
Store any leftover stuffed shells in an airtight container in the fridge for up to 3 days. You can also freeze them! Just make sure to let them cool completely before transferring to a freezer-safe container. They’ll be good for up to 3 months; just reheat in the oven when you’re ready to enjoy them again!
Can I Use Other Vegetables?
Absolutely! Feel free to mix in other veggies like mushrooms, zucchini, or bell peppers into the cheese mixture for added flavor and nutrition. Just be sure to sauté them before adding to the ricotta mixture to remove excess moisture.
