These Spinach and Ricotta Stuffed Shells are like little pasta pillows filled with creamy goodness. The blend of ricotta cheese and fresh spinach makes every bite taste like a warm hug!
I love how easy this dish is! Just fill those shells, cover them in marinara, and pop them in the oven. You’ll have a cozy dinner ready in no time—perfect for impressing guests or just treating yourself!
Key Ingredients & Substitutions
Jumbo Pasta Shells: These are essential for holding the filling. If you’re out of shells, you could use manicotti tubes or even cannelloni. Just remember to adjust the cooking time as needed!
Ricotta Cheese: It’s creamy and mild, perfect for this dish. If you want a lighter option, try cottage cheese, but remember to blend it until smooth. You can also use plant-based ricotta for a dairy-free version!
Spinach: I love using frozen spinach for convenience. However, fresh spinach works too! Just sauté it until wilted and then chop it up. This might add a bit more flavor and texture!
Cheeses: I use both mozzarella and Parmesan for the classic cheesy texture. If you’re looking for a different twist, try using feta for a tangy flavor or goat cheese for a creamy texture.
Marinara Sauce: You can use store-bought, which is super handy, but homemade sauce is always a nice touch! If you’re low on time, a good quality jar will do just fine.
How Do I Stuff the Shells Without Making a Mess?
Stuffing the shells can be tricky, but with a few tips, you’ll master it in no time!
- Use a piping bag or a zip-top bag with a corner snipped off. It makes filling each shell easy and neat.
- Don’t overfill! Leave a little space for the filling to expand during baking.
- Consider a smaller spoon if using your hands feels too messy. It can help with precise filling.
Just take your time, and before you know it, you’ll have beautiful stuffed shells ready to bake!
Spinach and Ricotta Stuffed Shells
Ingredients You’ll Need:
For the Stuffed Shells:
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 large egg
- 2 teaspoons garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
For the Marinara Sauce:
- 3 cups marinara sauce (store-bought or homemade)
For Garnishing:
- Fresh parsley or basil, chopped
How Much Time Will You Need?
This recipe will take about 10 minutes to prep, 30 minutes to cook, and 5 minutes to cool before serving, totaling around 45 minutes. It’s quick, easy, and perfect for a delicious weeknight dinner!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 375°F (190°C). While it heats up, cook the jumbo pasta shells according to the package directions until they’re al dente. Once done, drain them and rinse with cold water to stop the cooking process. Lay the shells out on a towel to dry so they don’t stick together.
2. Make the Filling:
In a large mixing bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella cheese, 1/4 cup of the grated Parmesan cheese, the thawed and drained spinach, the egg, minced garlic, Italian seasoning, and some salt and pepper. Mix everything together until it’s well blended and creamy!
3. Layer the Dish:
Now, take a 9×13-inch baking dish and spread 1 cup of marinara sauce on the bottom. This will keep your shells moist as they bake.
4. Stuff and Arrange the Shells:
Carefully stuff each cooked shell with the spinach and ricotta mixture. Use as much filling as you can without overstuffing. Place the filled shells in the baking dish, open side up, on top of the marinara sauce.
5. Add More Sauce and Cheese:
Once all your shells are in the dish, pour the remaining marinara sauce evenly over them. Then, sprinkle the rest of the mozzarella and Parmesan cheeses over the top for a cheesy crust when it bakes!
6. Bake to Perfection:
Cover the dish with aluminum foil and bake it in your preheated oven for 25 minutes. After that, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
7. Cool and Serve:
Once done, take it out of the oven and let it rest for about 5 minutes before serving. This allows everything to settle. Garnish with chopped fresh parsley or basil and enjoy your creamy, cheesy Spinach and Ricotta Stuffed Shells!
Bon appétit!
Can I Use Fresh Spinach Instead of Frozen?
Yes, fresh spinach can be used! You’ll need about 4 cups of fresh spinach. Just sauté it until wilted, then chop it before mixing it into the ricotta filling.
Can I Prepare These Shells in Advance?
Absolutely! You can assemble the stuffed shells a day ahead and store them in the fridge before baking. Just cover the dish tightly with plastic wrap or aluminum foil and bake them when you’re ready! You might need to add a few extra minutes to the baking time if they’re cold from the fridge.
How Do I Store Leftovers?
Leftover stuffed shells can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or you can use the microwave for convenience.
Can I Freeze Stuffed Shells?
Yes, these shells freeze well! Just assemble them without baking, then cover with plastic wrap and aluminum foil. They can be frozen for up to 3 months. When ready to bake, thaw in the fridge overnight, then bake as usual, adding some extra time if needed.
