Why Make This Recipe
Spinach and Ricotta Stuffed Shells are a comforting and nutritious choice for any meal. This dish combines the creamy goodness of ricotta cheese with the freshness of spinach, all wrapped in tender pasta shells. It’s a delightful way to sneak in some greens while satisfying your craving for cheesy pasta. Perfect for family dinners or special occasions, this recipe is sure to please everyone at the table.
How to Make Spinach and Ricotta Stuffed Shells
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
- Fresh basil for garnish
Directions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package instructions until they are al dente. Once cooked, drain them and set aside to cool slightly.
- In a mixing bowl, mix together the ricotta cheese, chopped spinach, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until everything is well combined.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Stuff each cooked pasta shell with the ricotta and spinach mixture. Place the stuffed shells in the baking dish, open side up.
- Pour the remaining marinara sauce over the stuffed shells.
- Sprinkle the shredded mozzarella cheese on top of the sauce.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the 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 the stuffed shells hot, straight from the oven. You can enjoy them as a main dish with a side salad or some garlic bread. A sprinkle of extra Parmesan cheese or crushed red pepper flakes can add a nice touch.
How to Store Spinach and Ricotta Stuffed Shells
If you have leftovers, let them cool completely before storing. Place the stuffed shells in an airtight container in the fridge. They can last for up to 3-4 days. You can also freeze them before baking. For freezing, make sure to wrap them tightly in plastic wrap and then in foil, and they will last for up to 2 months.
Tips to Make Spinach and Ricotta Stuffed Shells
- Make sure not to overcook the pasta shells; they should be firm since they will continue to cook in the oven.
- Feel free to add other vegetables, like mushrooms or bell peppers, to the ricotta filling for extra flavor and nutrition.
- If you want a creamier dish, mix in some heavy cream with the marinara sauce.
Variation
You can substitute the ricotta cheese with cottage cheese for a lighter version. Additionally, you can vary the filling by adding cooked Italian sausage or ground beef for a meatier option.
FAQs
Can I make these stuffed shells ahead of time?
Yes, you can prepare the stuffed shells in advance and refrigerate them until you’re ready to bake.
Can I use frozen spinach instead of fresh?
Absolutely! Make sure to thaw and drain the frozen spinach thoroughly before adding it to the ricotta mixture.
Can I make this dish vegetarian?
Yes, the recipe is already vegetarian. Just ensure the marinara sauce you use does not contain meat.
Enjoy your Spinach and Ricotta Stuffed Shells! They are a delicious, satisfying meal that everyone will love.
