Why Make This Recipe
Spinach and Ricotta Stuffed Shells are a delicious and satisfying meal. This pasta dish combines creamy ricotta cheese, fresh spinach, and mozzarella, all stuffed into large pasta shells. It’s perfect for a family dinner or a cozy gathering with friends. Not only does it taste great, but it’s also packed with nutrients from the spinach, making it a healthy choice for everyone.
How to Make Spinach and Ricotta Stuffed Shells
Ingredients:
- 20 large pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 jar marinara sauce
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente, then drain and let cool.
- In a bowl, mix together ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper.
- Carefully fill each pasta shell with the ricotta and spinach mixture.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Arrange the filled shells over the sauce, and cover with remaining marinara sauce.
- Sprinkle additional mozzarella cheese on top if desired.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil and serve hot.
How to Serve Spinach and Ricotta Stuffed Shells
Serve Spinach and Ricotta Stuffed Shells hot from the oven. They go well with a fresh green salad or some garlic bread on the side. You can also add extra marinara sauce on top for more flavor.
How to Store Spinach and Ricotta Stuffed Shells
If you have leftovers, store the stuffed shells in an airtight container in the fridge. They should stay fresh for about 3 to 4 days. To reheat, simply place them in the oven until warmed through.
Tips to Make Spinach and Ricotta Stuffed Shells
- Make sure not to overcook the pasta shells; they should be al dente.
- Feel free to add other ingredients like mushrooms or bell peppers to the filling.
- If you don’t have fresh spinach, frozen spinach works well too—just make sure to thaw and drain it before using.
Variation
You can swap out the marinara sauce for a creamy Alfredo sauce for a different taste. Additionally, you can try adding cooked ground beef or turkey to the filling for more protein.
FAQs
1. Can I freeze Spinach and Ricotta Stuffed Shells?
Yes, you can freeze them before baking. Just prepare everything, then cover well and freeze. When you’re ready to eat, thaw in the fridge overnight and bake as directed.
2. Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the fridge, making it easier to assemble the stuffed shells later.
3. What can I serve with Spinach and Ricotta Stuffed Shells?
A side salad or garlic bread pairs nicely with this dish. You can also serve some roasted vegetables as a healthy side.