Spinach and Ricotta Stuffed Shells are a delicious and comforting dish that everyone loves. This recipe combines cheesy goodness with the freshness of spinach, all wrapped in pasta shells. It’s easy to make and perfect for a family dinner or gathering with friends.
Making Spinach and Ricotta Stuffed Shells is a fantastic choice for several reasons. First, it’s a great way to sneak some greens into your meal without anyone noticing! Second, the combination of ricotta, mozzarella, and Parmesan cheeses creates a creamy and rich filling that contrasts beautifully with the tangy marinara sauce. Plus, it’s a vegetarian-friendly option that even meat lovers will enjoy.
How to Make Spinach and Ricotta Stuffed Shells
Ingredients:
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh basil for garnish
Directions:
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a bowl, mix ricotta cheese, chopped spinach, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, salt, and pepper until well combined.
- Stuff each pasta shell with the cheese and spinach mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the dish, seam side up.
- Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
- Drizzle with olive oil.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.
How to Serve Spinach and Ricotta Stuffed Shells
Serve Spinach and Ricotta Stuffed Shells hot from the oven, garnished with fresh basil for a pop of color and freshness. These shells go well with a side salad or garlic bread for a complete meal. You can also sprinkle some extra Parmesan cheese on top before serving for an added touch.
How to Store Spinach and Ricotta Stuffed Shells
If you have leftovers, store them in an airtight container in the refrigerator. They will stay good for about 3-4 days. You can also freeze them before baking. Just assemble everything, cover well, and freeze. When you’re ready to cook, bake from frozen, adding a bit of extra time to ensure they are heated through.
Tips to Make Spinach and Ricotta Stuffed Shells
- Make sure the pasta shells are cooked al dente, so they don’t fall apart when you stuff them.
- For added flavor, add herbs like oregano or basil to the cheese mixture.
- If you want a bit of spice, try adding red pepper flakes to the marinara sauce.
- Experiment with different cheeses like feta or goat cheese for a unique taste.
Variation
You can add cooked ground meat or sausage to the cheese mixture if you want to add protein. For a lighter option, consider using whole wheat or gluten-free pasta shells.
FAQs
Can I make Spinach and Ricotta Stuffed Shells ahead of time?
Yes! You can prepare the stuffed shells and store them in the refrigerator or freezer before baking.
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and drain the frozen spinach before mixing it with the cheese.
What can I serve with Spinach and Ricotta Stuffed Shells?
They pair well with a simple green salad, garlic bread, or roasted vegetables for a balanced meal.