Why Make This Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells combine comfort and elegance in one satisfying dish. This classic Italian favorite is perfect for family dinners, gatherings, or cozy nights at home. The large pasta shells, filled with a creamy mixture of ricotta and fresh spinach, create a delightful texture that is sure to please anyone who takes a bite. With the added flavors of marinara sauce and melted cheese, this dish is not only visually appealing but also rich in taste and nutrition. Additionally, it’s an excellent way to sneak some veggies into your meal, making it a great choice for children and adults alike.
How to Make Spinach and Ricotta Stuffed Shells
Creating your Spinach and Ricotta Stuffed Shells is easier than you might think! Follow the simple steps outlined below, and you’ll have a delicious dish ready for the oven in no time. Perfect for meal prep or special occasions, this recipe takes about 15 minutes of prep time and 35 minutes of baking time, giving you a hearty meal that’s perfect for sharing.
Ingredients:
- 12 large pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg, beaten
- 2 cups marinara sauce
- Salt and pepper to taste
- Olive oil
Directions:
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente; drain and set aside.
- In a large bowl, mix ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, beaten egg, salt, and pepper until well combined.
- Stuff each cooked shell with the ricotta mixture.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Place the stuffed shells in the dish and cover with remaining marinara sauce.
- Drizzle with a little olive oil and sprinkle additional mozzarella cheese on top if desired.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Serve hot and enjoy!
Nutritional Information
Each serving (based on 4 servings total):
- Calories: 445
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 125mg
- Sodium: 646mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 25g
How to Serve Spinach and Ricotta Stuffed Shells
Serve your Spinach and Ricotta Stuffed Shells hot from the oven, garnished with freshly chopped basil or parsley for a pop of color and flavor. Pair your dish with a simple side salad and some crusty garlic bread for a complete meal. This dish is also fantastic for potlucks or family gatherings, making it easy to feed a crowd.
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. To reheat, simply pop them in the oven at 350°F (175°C) until warmed through. You can also freeze the stuffed shells, ideally before baking. Just cover them tightly and keep them in the freezer for up to 3 months. When you’re ready to enjoy, thaw in the refrigerator overnight, then bake as directed.
Expert Tips for Perfect Spinach and Ricotta Stuffed Shells
- Choose Fresh Ingredients: Fresh spinach not only tastes better but also retains more nutrients than frozen. If you use frozen spinach, be sure to drain it thoroughly before mixing it with the cheese.
- Experiment with Cheeses: Try mixing in different cheeses such as goat cheese or feta for a unique flavor twist.
- Add Some Zest: For an extra kick, consider adding crushed red pepper flakes to the ricotta mixture or top the dish with fresh herbs before serving.
Delicious Variations
- Meat Lover’s Delight: Add cooked ground beef or Italian sausage to the ricotta mixture for a heartier version.
- Veggie Variation: Mix in other vegetables like mushrooms, zucchini, or bell peppers to sneak in more nutrients.
- Cheesy Spinach Version: Use a mix of different cheeses, such as provolone and gouda, for a richer flavor profile.
Frequently Asked Questions
1. Can I make stuffed shells ahead of time?
Yes! You can prepare the stuffed shells a day ahead and refrigerate them until you’re ready to bake. Just be sure to cover them well.
2. Can I substitute ricotta cheese?
Absolutely! You can replace ricotta with cottage cheese, but you may want to blend the cottage cheese for a smoother texture.
3. How do I know when the stuffed shells are done baking?
They’re ready when the cheese is bubbly and golden, usually around the end of the baking time recommended in the recipe.
Conclusion
Spinach and Ricotta Stuffed Shells are a delightful and comforting dish that everyone will love. With their creamy filling and hearty pasta shells, they make for a perfect family meal or special occasion dish. I encourage you to try making this recipe yourself and enjoy the delicious results. Once you taste how wonderful they are, you’ll want to share this recipe with friends and family! Happy cooking!
Spinach and Ricotta Stuffed Shells
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente; drain and set aside.
- In a large bowl, mix ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, beaten egg, salt, and pepper until well combined.
- Stuff each cooked shell with the ricotta mixture.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Place the stuffed shells in the dish and cover with remaining marinara sauce.
- Drizzle with olive oil and sprinkle additional mozzarella cheese on top if desired.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Serve hot and enjoy!
