Spinach and Ricotta Stuffed Shells Recipe
Spinach and Ricotta Stuffed Shells Recipe are the perfect dish for any occasion. This delightful meal combines creamy ricotta and fresh spinach, all stuffed into tender pasta shells, then topped with tangy marinara sauce. Not only is this recipe simple to prepare, but it also brings a comforting taste that everyone will love. It’s suitable for family dinners, celebrations, or even a cozy night in.
Why You’ll Love This Recipe
- Easy to Prepare: With just a few ingredients and simple steps, you can whip up this delicious dish in no time.
- Flavorful and Satisfying: The rich combination of ricotta and spinach creates a creamy filling that’s bursting with flavor.
- Versatile Dish: Perfect as a main course or side dish, these stuffed shells complement any meal plan.
- Vegetarian-Friendly: This recipe is great for those looking for meatless options without sacrificing taste.
- Make Ahead Option: You can prepare them ahead of time and bake when ready for effortless entertaining.
Tools and Preparation
To make your Spinach and Ricotta Stuffed Shells Recipe a success, having the right tools is essential. Here are the must-have items you’ll need.
Essential Tools and Equipment
- Large pot
- Baking dish
- Mixing bowl
- Spoon or spatula
- Measuring cups and spoons
Importance of Each Tool
- Large pot: Boils the pasta shells efficiently while ensuring they cook evenly.
- Baking dish: Holds your assembled stuffed shells while allowing them to bake perfectly.
- Mixing bowl: Essential for combining all your filling ingredients smoothly.
- Spoon or spatula: Helps in stuffing the shells without making a mess.
Ingredients
Spinach-and-ricotta-stuffed shells deliver everything you love about comfort food — rich flavors, creamy textures, and the satisfaction of a homemade meal.
For the Pasta
- 12–15 jumbo pasta shells (about 1/2 a box)
For the Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
- 2 cloves garlic (minced)
For the Sauce
- 2 cups marinara sauce
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
For Garnish
- Fresh basil leaves (optional)
How to Make Spinach and Ricotta Stuffed Shells Recipe
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). This ensures that your stuffed shells will bake evenly.
Step 2: Cook the Pasta Shells
In a large pot of boiling salted water:
1. Add the jumbo pasta shells.
2. Cook according to package instructions until al dente.
3. Drain and rinse under cold water to stop cooking. Set aside.
Step 3: Prepare the Filling
In a mixing bowl:
1. Combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, spinach, minced garlic, Italian seasoning, salt, and pepper.
2. Mix until well combined.
Step 4: Stuff the Shells
Using a spoon:
1. Fill each cooked pasta shell generously with the ricotta-spinach mixture.
2. Place stuffed shells in a baking dish lined with marinara sauce.
Step 5: Add Sauce and Cheese
Pour remaining marinara sauce over the stuffed shells:
1. Sprinkle with remaining mozzarella cheese on top.
Step 6: Bake
Cover with foil:
1. Bake in preheated oven for 25 minutes.
2. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and golden brown.
Step 7: Serve
Garnish with fresh basil leaves if desired:
Serve hot and enjoy your delicious Spinach and Ricotta Stuffed Shells!
How to Serve Spinach and Ricotta Stuffed Shells Recipe
Serving your Spinach and Ricotta Stuffed Shells can elevate the dining experience. Here are some delightful ways to present this comforting dish.
For a Classic Italian Dinner
- Garlic Bread – Serve warm, crusty garlic bread on the side for a perfect match.
- Caesar Salad – A fresh Caesar salad adds a crisp contrast to the creamy shells.
For a Family Feast
- Steamed Broccoli – Bright green broccoli not only enhances the plate but adds nutritional value.
- Roasted Vegetables – Colorful roasted veggies bring flavor and texture, making your meal visually appealing.
For a Casual Gathering
- Wine Pairing – A light white wine like Pinot Grigio complements the flavors beautifully.
- Baked Zucchini Fries – Offer crispy zucchini fries as a fun finger food alongside.
How to Perfect Spinach and Ricotta Stuffed Shells Recipe
To ensure your Spinach and Ricotta Stuffed Shells turn out perfectly every time, consider these handy tips.
- Use Fresh Ingredients – Fresh spinach and high-quality cheeses enhance flavors significantly.
- Don’t Overcook Pasta – Cook pasta shells al dente; they will continue cooking in the oven.
- Add Seasoning Wisely – Taste your filling mixture before baking to adjust the seasoning as needed.
- Layer Sauce Generously – Spread enough marinara sauce in the baking dish to keep shells moist during baking.
Best Side Dishes for Spinach and Ricotta Stuffed Shells Recipe
Pairing side dishes with your Spinach and Ricotta Stuffed Shells can create a well-rounded meal. Here are some excellent options to consider:
- Mixed Green Salad – A light salad with vinaigrette offers refreshing crunch.
- Garlic Roasted Potatoes – Crispy potatoes seasoned with garlic complement the richness of the shells.
- Caprese Skewers – Easy-to-eat skewers of mozzarella, tomatoes, and basil add vibrant flavors.
- Minestrone Soup – A hearty soup packed with vegetables makes a comforting starter.
- Grilled Asparagus – Tender asparagus spears with lemon zest provide a delightful bitterness.
- Breadsticks – Soft, buttery breadsticks are perfect for dipping into leftover marinara sauce.
Common Mistakes to Avoid
When making your Spinach and Ricotta Stuffed Shells, avoid common pitfalls for the best results. Here are some mistakes to watch out for:
- Using regular pasta shells – Always opt for jumbo shells to ensure they can hold enough filling. Regular pasta won’t provide the same experience.
- Not draining spinach properly – If using frozen spinach, ensure it’s fully drained. Excess moisture can make the filling watery and ruin the texture.
- Skipping seasonings – Don’t forget to add salt, pepper, and Italian seasoning to enhance the flavors. A bland filling can make the dish less enjoyable.
- Overcooking pasta shells – Cook the shells just until al dente. They will continue cooking in the oven, so avoid a mushy texture.
- Not letting the dish rest – Allowing the stuffed shells to sit for a few minutes after baking helps them set. Cutting too soon can cause them to fall apart.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Enjoy within 3-5 days for optimal freshness.
Freezing Spinach and Ricotta Stuffed Shells Recipe
- Place stuffed shells in a freezer-safe container or bag.
- Freeze for up to 2 months; label with the date for reference.
Reheating Spinach and Ricotta Stuffed Shells Recipe
- Oven – Preheat to 350°F (175°C), cover with foil, and heat for about 25 minutes.
- Microwave – Place on a microwave-safe plate, cover, and heat on medium power for about 2-3 minutes or until warm.
- Stovetop – Add a little marinara sauce to a skillet, place shells in it, cover, and heat over low until warmed through.
Frequently Asked Questions
Here are some common questions about the Spinach and Ricotta Stuffed Shells Recipe:
Can I use other cheeses in this recipe?
Yes! You can substitute cottage cheese or goat cheese if you prefer different flavors or textures.
How do I make this Spinach and Ricotta Stuffed Shells Recipe vegan?
To make it vegan, use tofu instead of ricotta and nutritional yeast for a cheesy flavor. Choose vegan pasta as well.
What can I serve with Spinach and Ricotta Stuffed Shells?
These stuffed shells pair wonderfully with garlic bread or a fresh salad for a complete meal.
How long does it take to prepare this dish?
The total time is approximately 45 minutes from prep to serving, making it perfect for a weeknight dinner.
Final Thoughts
Spinach and Ricotta Stuffed Shells are an irresistible comfort food that brings warmth to any dinner table. This recipe is versatile—feel free to customize it with different vegetables or cheeses according to your liking. Give it a try; you’ll love how easy it is!
Spinach and Ricotta Stuffed Shells Recipe
- Total Time: 55 minutes
- Yield: Serves 6
Description
Spinach and Ricotta Stuffed Shells are a deliciously comforting dish that combines creamy ricotta cheese, fresh spinach, and tangy marinara sauce, all packed into tender jumbo pasta shells. This recipe is perfect for family dinners or cozy nights in, offering a rich flavor profile that is both satisfying and easy to prepare. With just a few simple steps, you can create a meal that delights everyone at the table. Ideal for vegetarians, these stuffed shells can also be made ahead of time for effortless entertaining. Enjoy this classic Italian comfort food that’s sure to impress!
Ingredients
- 12–15 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach (chopped) or 1 cup frozen spinach (thawed and drained)
- 2 cups marinara sauce
- Olive oil
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells in boiling salted water until al dente; drain and set aside.
- In a mixing bowl, combine ricotta cheese, half the mozzarella, Parmesan cheese, egg, spinach, minced garlic, Italian seasoning, salt, and pepper. Mix well.
- Stuff each shell with the filling and place them in a baking dish lined with marinara sauce.
- Pour remaining marinara sauce over the shells and sprinkle with the remaining mozzarella.
- Cover with foil and bake for 25 minutes; uncover and bake for an additional 5-10 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (about 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 490mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
