Spinach and Ricotta Stuffed Shells

Why Make This Recipe

Spinach and Ricotta Stuffed Shells are a delicious and comforting dish that brings together the flavors of rich cheese and nutritious spinach. This recipe is perfect for a family dinner or a cozy gathering with friends. It’s easy to prepare and offers a hearty meal that can please both kids and adults. Plus, the creamy filling and tangy marinara sauce make every bite a delight.

How to Make Spinach and Ricotta Stuffed Shells

Ingredients

• 12 large pasta shells
• 1 cup ricotta cheese
• 1 cup spinach, cooked and chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 jar marinara sauce
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Directions

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions until al dente, then drain and set aside.
3. In a bowl, mix together the ricotta cheese, cooked spinach, mozzarella cheese, Parmesan cheese, egg, salt, and pepper until well combined.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish.
5. Stuff each pasta shell with the ricotta and spinach mixture and place them in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells.
7. Cover the dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.
9. Garnish with fresh basil if desired and serve warm.

How to Serve Spinach and Ricotta Stuffed Shells

Serve the stuffed shells warm, straight from the oven. They go well with a side salad or some garlic bread. You can also sprinkle extra Parmesan cheese on top for added flavor.

How to Store Spinach and Ricotta Stuffed Shells

If you have leftovers, store the stuffed shells 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 for a quicker option but be sure to cover them to keep them from drying out.

Tips to Make Spinach and Ricotta Stuffed Shells

• Make sure the pasta shells are cooked al dente so they don’t become too soft while baking.
• You can use fresh spinach instead of cooked, just make sure to sauté it first to reduce moisture.
• Adjust the seasoning to your liking. Add herbs like oregano or basil for more flavor.
• If you like a bit of spice, consider adding a pinch of red pepper flakes to the cheese mixture.

Variation

You can customize these stuffed shells by adding ingredients like mushrooms, diced tomatoes, or other vegetables to the filling. Another option is to use different types of cheese, such as feta or goat cheese, for a different flavor profile.

FAQs

1. Can I make stuffed shells ahead of time?
Yes! You can prepare the stuffed shells a day in advance. Just cover them and keep them in the fridge until you’re ready to bake.

2. Can I freeze stuffed shells?
Absolutely! After assembling them, you can freeze the stuffed shells before baking. Just make sure to wrap them well. They can be baked directly from the freezer; just add a bit more time to the baking process.

3. What can I use instead of ricotta cheese?
If you’re looking for a different option, you can use cottage cheese or cream cheese as a substitute for ricotta cheese. They will give a different texture but work well in this recipe.

Spinach and Ricotta Stuffed Shells

Delicious and comforting stuffed pasta filled with rich cheeses and nutritious spinach, baked in marinara sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 330

Ingredients Method Notes

Ingredients

  

Stuffed Shells Ingredients

• 12 pieces large pasta shells
• 1 cup ricotta cheese
• 1 cup spinach, cooked and chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 jar marinara sauce Choose your favorite brand or homemade.
• Salt and pepper To taste
• Fresh basil For garnish (optional)

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions until al dente, then drain and set aside.
3. In a bowl, mix together the ricotta cheese, cooked spinach, mozzarella cheese, Parmesan cheese, egg, salt, and pepper until well combined.

Assembly and Baking

1. Spread a thin layer of marinara sauce on the bottom of a baking dish.
2. Stuff each pasta shell with the ricotta and spinach mixture and place them in the baking dish.
3. Pour the remaining marinara sauce over the stuffed shells.
4. Cover the dish with aluminum foil and bake for 25 minutes.
5. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.
6. Garnish with fresh basil if desired and serve warm.

Notes

Make sure the pasta shells are cooked al dente so they don’t become too soft while baking. You can use fresh spinach instead of cooked; just sauté it first to reduce moisture. Adjust seasoning and add herbs for extra flavor. Leftovers can be stored in the refrigerator for up to three days.