Spinach and Ricotta Stuffed Shells are big pasta shells filled with creamy ricotta and fresh spinach. Topped with tomato sauce and melted cheese, they are simply delicious!
Every time I make these, it feels like a cozy hug on a plate. Plus, they are fun to eat! I usually serve them with garlic bread for extra dipping goodness. Yum!
Key Ingredients & Substitutions
Jumbo Pasta Shells: These are perfect for holding the flavorful filling. If you can’t find them, use manicotti shells or even large tube pasta like cannelloni. Just ensure they can be stuffed!
Ricotta Cheese: A must for creaminess! If you’re looking for a lighter option, cottage cheese can work too—just blend it for a smoother consistency. You can also use a dairy-free ricotta if needed.
Frozen Spinach: Convenient and easy! You can substitute it with fresh spinach. Use about 4 cups of fresh spinach, cooked down and drained thoroughly. Make sure there’s no excess water!
Cheeses: The mix of mozzarella and Parmesan gives a great flavor. If you’re out of Parmesan, pecorino cheese could be a nice alternative. For a creamier texture, consider adding cream cheese.
How Do You Ensure the Shells Are Evenly Filled?
Filling the pasta shells can be tricky, but here are some tips:
- Use a spoon or a piping bag to fill the pasta. A piping bag gives precise control and avoids mess!
- Don’t overfill, as they can break or become hard to manage. Just a generous scoop is perfect.
- Place the shells open side up in the dish, so the filling stays moist during cooking.
How Can You Make the Best Marinara Sauce?
If you prefer homemade sauce, it’s easy! Here’s a quick method:
- Sauté minced garlic in olive oil for about 1 minute.
- Add crushed tomatoes, salt, pepper, and your choice of herbs (basil, oregano) to taste.
- Simmer for 20-30 minutes to develop flavor.
These tips should help you create a beautiful dish of Spinach and Ricotta Stuffed Shells that’s both satisfying and delicious! Enjoy!
Spinach and Ricotta Stuffed Shells
Ingredients You’ll Need:
For the Pasta Shells:
- 20 jumbo pasta shells
For the Filling:
- 2 cups ricotta cheese
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 large egg
- 2 cloves garlic, minced
- 1/2 tsp dried Italian seasoning
- Salt and black pepper, to taste
For the Sauce:
- 2 cups marinara sauce (store-bought or homemade)
For Garnish:
- Fresh parsley or basil, chopped (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time, plus an additional 40-45 minutes for cooking in the oven. You’ll have about 25 minutes of baking time with a bit of resting before serving. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Cooking the Pasta Shells:
Start by preheating your oven to 375°F (190°C). While the oven heats up, bring a large pot of salted water to a boil. Carefully add the jumbo pasta shells and cook according to package directions until they are al dente. Once cooked, drain the shells and let them cool slightly so you can handle them without burning your fingers.
2. Preparing the Filling:
In a large mixing bowl, mix together the ricotta cheese and the well-drained chopped spinach. Then add half of the shredded mozzarella, half of the grated Parmesan, the large egg, minced garlic, Italian seasoning, and a sprinkle of salt and pepper. Stir everything together until it’s nice and smooth.
3. Assembling the Dish:
Take an oven-safe baking dish, about 9×13 inches, and spread about 1 cup of marinara sauce across the bottom evenly. This will prevent the shells from sticking. Next, carefully fill each cooked pasta shell with the ricotta-spinach mixture using a spoon. Place the filled shells open side up in the baking dish over the sauce.
4. Adding the Sauce and Topping:
Once all the shells are in the baking dish, pour the remaining marinara sauce over the stuffed shells. Make sure to cover them well. Then, sprinkle the remaining mozzarella and Parmesan cheeses on top for that delicious cheesy goodness.
5. Baking:
Cover the baking dish with foil to keep the stuffing moist, and pop it in the oven to bake for 25 minutes. After that, remove the foil and let the shells bake uncovered for another 10-15 minutes, or until the cheese is bubbling and golden.
6. Serving:
After you pull the dish out of the oven, let it sit for about 5 minutes before serving—this helps the filling set a bit. Just before serving, you can garnish with some chopped fresh parsley or basil if you like.
Enjoy your creamy, cheesy Spinach and Ricotta Stuffed Shells! They’re sure to be a hit at your dinner table!
Can I Use Fresh Spinach Instead of Frozen?
Absolutely! You can use about 4 cups of fresh spinach. Just sauté it until wilted, then drain thoroughly to remove excess moisture before mixing it with the ricotta.
What If I Don’t Have Jumbo Shells?
No worries! You can substitute with manicotti or even use a large tube pasta like cannelloni. Just ensure the shells can hold the filling!
Can I Make This Dish Ahead of Time?
Yes, you can assemble the stuffed shells and cover them tightly with foil or plastic wrap. Refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking them straight from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through.
