These spinach and ricotta stuffed shells are a flavorful treat! Large pasta shells are filled with a creamy mixture of ricotta cheese and fresh spinach, then topped with marinara sauce and melted cheese.
It’s like a warm hug in a dish! I love baking them until they’re bubbly and golden. Perfect for a cozy family dinner or impressing friends. Who can resist cheesy goodness? 😋
Key Ingredients & Substitutions
Pasta Shells: Large pasta shells are essential for holding the filling. If they aren’t available, you could switch to cannelloni or even manicotti. Just be sure to adjust the cooking time.
Ricotta Cheese: This adds creaminess to the filling. If you’re looking for a lower-fat option, you can substitute part-skim ricotta. For a dairy-free choice, try tofu blended with some non-dairy milk.
Spinach: Fresh spinach gives a nice flavor and texture. If you use frozen spinach, make sure to squeeze out excess moisture. Kale can also work if you want a different taste.
Cheeses: Mozzarella and Parmesan are classic, but feel free to mix it up! Fontina or Asiago can add unique flavors. If you’re lactose-intolerant, there are lactose-free cheeses available.
Marinara Sauce: Store-bought is convenient, or you can make your own with canned tomatoes, garlic, and herbs. If you’re in a hurry, a simple pesto could also be a tasty substitute.
How Can I Ensure Easy Stuffing of the Shells?
Stuffing the shells doesn’t have to be a messy chore! Here are some tips:
- Use a piping bag or a zip-top bag with a corner snipped off to easily fill each shell without getting your hands too messy.
- Make sure your pasta shells are cooled slightly before stuffing, as this makes handling easier.
- Don’t overfill the shells; a heaping tablespoon of filling is usually just right. They need space to expand while baking!
With these tips, you’ll have beautifully stuffed shells that are sure to impress!
Spinach and Ricotta Stuffed Shells
Ingredients You’ll Need:
For the Stuffed Shells:
- 20 large pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 1 large egg
For the Sauce:
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
For Seasoning:
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15-20 minutes of preparation time, plus an additional 35 minutes for baking. In total, you’ll need around 55-60 minutes from start to finish for a delicious and satisfying meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready for your stuffed shells as soon as they’re prepared.
2. Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Add the large pasta shells and cook them according to the package instructions until they are al dente (firm to the bite). Once done, drain them in a colander and set aside to cool slightly.
3. Sauté the Spinach:
In a skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until it’s fragrant. Then, add the chopped fresh spinach and cook until it wilts (if using frozen spinach, just warm it through). Remove the pan from heat and let it cool a bit.
4. Make the Filling:
In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, half of the grated Parmesan, the cooked spinach and garlic mixture, and the egg. Season it with salt and pepper to taste. Mix everything well until fully blended and smooth.
5. Prepare the Baking Dish:
Spread a thin layer of marinara sauce on the bottom of a baking dish. This will help keep the stuffed shells from sticking and add flavor.
6. Stuff the Shells:
Take each cooked pasta shell and carefully stuff it with the ricotta and spinach filling. Place each stuffed shell in the baking dish on top of the marinara sauce.
7. Add More Sauce:
Pour the remaining marinara sauce evenly over all the stuffed shells, ensuring they are well covered.
8. Cheese it Up!
Sprinkle the remaining mozzarella and Parmesan cheeses over the top of the dish. This will create a delicious cheesy crust as it bakes!
9. Bake the Dish:
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil and bake for an additional 10 minutes, or until the cheese is melted and slightly golden.
10. Serve and Enjoy:
Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh parsley or basil if desired, then serve the stuffed shells warm. Enjoy your creamy, cheesy Spinach and Ricotta Stuffed Shells!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can absolutely use frozen spinach! Just make sure to thaw it completely and drain any excess moisture before adding it to the filling. This will help prevent excess water from making your dish soggy.
What Can I Substitute for Ricotta Cheese?
If you’re looking for a substitute, you can use cottage cheese blended until smooth. For a dairy-free version, silken tofu mixed with a bit of nutritional yeast can also work well!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or in the oven until heated through. Cover with foil to prevent drying out while reheating.
Can I Make These Stuffed Shells Ahead of Time?
Definitely! You can prepare the stuffed shells in advance, then cover and refrigerate them before baking. Just add a bit of extra cooking time if they go in the oven cold.
