Spinach and Ricotta Stuffed Shells are a delicious and satisfying meal that’s perfect for families or when you’re hosting a dinner. This dish combines creamy ricotta cheese and fresh spinach, all packed into giant pasta shells and baked in marinara sauce. It’s a hearty vegetarian option that everyone will love!
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Why make this recipe
Making Spinach and Ricotta Stuffed Shells is a great choice for several reasons. They are not only tasty but also simple to prepare. The recipe offers a good balance of flavors and nutrients, making it a healthier option. Additionally, stuffed shells can be prepared in advance, making them an ideal dish for busy weeknights or gatherings. The gooey melted cheese on top is simply irresistible!
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 grated Parmesan cheese
- 1 egg
- 1 jar marinara sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Directions :
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a mixing bowl, combine chopped spinach, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, salt, and pepper.
- Fill each cooked pasta shell with the cheese and spinach mixture.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Place the stuffed shells in the dish and cover with the remaining marinara sauce.
- Sprinkle the remaining mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh basil if desired, and serve warm.
Spinach and Ricotta Stuffed Shells
Delicious and satisfying Spinach and Ricotta Stuffed Shells, perfect for families and gatherings. Jumbo pasta shells filled with creamy ricotta and fresh spinach, baked in marinara sauce.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 12 jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 jar marinara sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a mixing bowl, combine chopped spinach, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, salt, and pepper.
- Fill each cooked pasta shell with the cheese and spinach mixture.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Place the stuffed shells in the dish and cover with the remaining marinara sauce.
- Sprinkle the remaining mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh basil if desired, and serve warm.
Notes
Feel free to add other vegetables to the filling, like mushrooms or bell peppers, for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
How to serve Spinach and Ricotta Stuffed Shells
Serve these stuffed shells warm right out of the oven. Pair them with a fresh side salad or garlic bread for a complete meal. You can also sprinkle some extra Parmesan cheese or red pepper flakes on top for added flavor.
How to store Spinach and Ricotta Stuffed Shells
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the stuffed shells. To freeze, place them in a freezer-safe container before baking. When you’re ready to eat, thaw them overnight in the fridge, then bake until heated through.
Tips to make Spinach and Ricotta Stuffed Shells
- Be gentle when mixing the filling; you don’t want to break the ricotta too much.
- Feel free to add other vegetables to the filling, like mushrooms or bell peppers, for extra nutrition.
- For a spicy kick, add some crushed red pepper flakes to the marinara sauce.
Variations
You can use different cheeses such as feta or cottage cheese in place of ricotta for a different taste. Additionally, try using different sauces like Alfredo for a creamy alternative. Looking for a similar flavor, try its cousin version.
FAQs
- Can I use regular pasta instead of jumbo shells? Yes, you can use any type of pasta, but jumbo shells hold the filling better.
- How do I make this dish gluten-free? Use gluten-free jumbo pasta shells and ensure that your marinara sauce is gluten-free.
- Can I prepare these in advance? Yes, you can assemble the stuffed shells a day in advance, cover them, and store them in the refrigerator until you’re ready to bake.
Conclusion
Spinach and Ricotta Stuffed Shells are a delightful meal that’s easy to make and full of flavor. The combination of creamy cheese and nutritious spinach makes this dish a hit with both kids and adults. Whether you’re making it for a family dinner or a special gathering, it’s sure to please everyone at the table!
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