Spinach and Ricotta Stuffed Shells
Why Make This Recipe
Spinach and Ricotta Stuffed Shells are a delightful dish that combines creamy cheese and nutritious spinach in a warm, comforting form. This recipe is perfect for family dinners or gatherings. It is not only delicious but also easy to prepare, making it a go-to option for busy weeknights or special occasions. The combination of flavors and textures will surely please everyone at the table.
How to Make Spinach and Ricotta Stuffed Shells
Ingredients:
- 12 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups marinara sauce
Directions:
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Fill each pasta shell with the cheese and spinach mixture.
- Spread half of the marinara sauce on the bottom of a baking dish.
- Place the filled shells on top of the sauce, then pour the remaining marinara sauce over the shells.
- Sprinkle the remaining mozzarella cheese on top.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let cool slightly before serving.
How to Serve Spinach and Ricotta Stuffed Shells
Serve the Spinach and Ricotta Stuffed Shells hot, straight from the oven! You can pair them with a fresh green salad or some garlic bread for a complete meal. A sprinkle of fresh herbs like basil or parsley on top can add a nice 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 fresh for about 3-4 days. You can also freeze the shells before baking. Just make sure to wrap them tightly in plastic wrap or aluminum foil.
Tips to Make Spinach and Ricotta Stuffed Shells
- Make sure to cook the pasta shells until they are al dente, so they hold their shape when stuffed.
- For extra flavor, you can add some Italian seasoning or red pepper flakes to the cheese mixture.
- Let the dish cool slightly before serving to avoid burns from the hot cheese.
Variation
You can customize this recipe by adding ground meat, such as beef or turkey, to the ricotta mixture for added protein. You could also use different greens like kale or Swiss chard instead of spinach.
FAQs
Can I use regular pasta instead of jumbo shells?
Yes, you can use any large pasta shape that can hold filling, like cannelloni or conchiglie.
Can I make the dish ahead of time?
Absolutely! You can prepare it up to the baking step, cover it, and store it in the refrigerator overnight before baking.
What can I use instead of ricotta cheese?
If you don’t have ricotta, you can substitute it with cottage cheese or a vegan cream cheese for a dairy-free option.
Spinach and Ricotta Stuffed Shells
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Fill each pasta shell with the cheese and spinach mixture.
- Spread half of the marinara sauce on the bottom of a baking dish.
- Place the filled shells on top of the sauce, then pour the remaining marinara sauce over the shells.
- Sprinkle the remaining mozzarella cheese on top.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let cool slightly before serving.
