Spinach and Ricotta Stuffed Shells: A Cozy Italian Classic
There’s something undeniably comforting about a dish of Spinach and Ricotta Stuffed Shells. This recipe brings together large pasta shells filled with a creamy cheese mixture, baked to perfection in a rich marinara sauce. It’s the kind of meal that makes you feel like you’re getting a warm hug from the inside out, making it perfect for a weeknight dinner or a Sunday family gathering. Having made this dish countless times, I can confidently say it never fails to impress—whether you’re feeding picky eaters or indulging in a cozy night in.
Why You’ll Love This Dish
Why should you whip up a batch of Spinach and Ricotta Stuffed Shells? For starters, it’s a wholesome, satisfying meal packed with flavor. This recipe combines creamy ricotta with nutritious spinach, creating a budget-friendly option that’s both filling and delicious. It’s the ideal way to introduce more greens into your diet without sacrificing taste, making it a hit with kids and adults alike!
Imagine sitting down to a plate of these cheesy, saucy shells after a long day. They’re not just comfort food; they’re quick and easy to prepare. With a cooking time of about 35 minutes, you can have dinner on the table in no time. Perfect for weeknights or special occasions, it’s a recipe you’ll want to keep handy.
“These stuffed shells are a family favorite! We love how cheesy and flavorful they are. It’s a delicious way to get the kids to eat their veggies!” – A happy home cook
How This Recipe Comes Together
Making Spinach and Ricotta Stuffed Shells is an uncomplicated process that involves just a few steps, allowing the flavors to come together beautifully. First, you’ll cook the pasta shells and prepare the filling. Then, it’s all about assembling and baking, resulting in a bubbling dish that will have everyone at the table reaching for seconds.
What You’ll Need
To create this delightful dish, gather the following ingredients:
- 12 large pasta shells
- 2 cups ricotta cheese
- 1 cup spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
- Italian seasoning to taste
These ingredients are staples that you can easily find at any grocery store. If you’re feeling adventurous, consider substituting cottage cheese for ricotta or mixing in other vegetables like mushrooms or bell peppers.
Directions to Follow
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to the package instructions. Once cooked, drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, half of the mozzarella cheese, Parmesan cheese, egg, salt, pepper, and Italian seasoning. Mix until well combined.
- Carefully stuff each cooked pasta shell with the ricotta mixture.
- Spread half of the marinara sauce evenly across the bottom of a baking dish.
- Place the stuffed shells in the baking dish and pour the remaining marinara sauce over the shells.
- Top with the rest of the mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Best Ways to Enjoy It
Spinach and Ricotta Stuffed Shells are wonderful on their own, but a few simple additions can elevate your meal. Consider pairing them with a fresh green salad drizzled with vinaigrette to balance the richness. Garlic bread or a crispy baguette can be perfect for sopping up any extra marinara sauce. For a burst of color and flavor, serve with some sautéed vegetables on the side, such as zucchini or asparagus.
Storing Leftovers: Keeping Fresh
If you find yourself with extra shells (which usually never happens, but just in case!), storing them is easy. Allow the dish to cool completely and cover it tightly with plastic wrap or aluminum foil. Leftovers can be kept in the refrigerator for up to 3 days. To reheat, bake uncovered in the oven at 350°F (175°C) until warmed through, generally about 20 minutes. If you want to store for longer, these stuffed shells freeze well too! Simply wrap each shell individually before placing them in an airtight container, and they can last for up to three months.
Pro Chef Tips
- Ensure Even Stuffing: Use a small spoon or a piping bag to fill the shells evenly; this will help them cook more uniformly.
- Herb Variations: Fresh herbs like basil or parsley can be added to the filling for an extra layer of flavor.
- Make Ahead: Prep this dish a day in advance and store it in the fridge until you’re ready to bake. This allows the flavors to meld beautifully!
- Cheese Choices: Experiment with different cheese like goat cheese or feta for a unique twist.
Creative Twists You Can Try
While this classic recipe hits all the right notes, there are many creative variations you can explore. For a spicy kick, consider adding crushed red pepper flakes to the cheese mixture. To cater to dietary preferences, feel free to substitute vegan cheese and ensure the pasta is egg-free. You could also swap the traditional marinara for a creamy Alfredo sauce for a delightful change!
Common Questions
How long does it take to make Spinach and Ricotta Stuffed Shells?
The overall prep and cooking time is about 35-40 minutes, making it a quick dish for busy days.
Can I make this dish gluten-free?
Absolutely! Use gluten-free pasta shells, and you’re all set for a delicious gluten-free version.
What can I substitute for ricotta cheese?
Cottage cheese, strained yogurt, or a vegan cream cheese alternative work well as substitutes for ricotta.
How do I make this dish vegetarian?
This recipe is already vegetarian-friendly as it contains no meat. Ensure that your marinara sauce is also vegetarian for a wholly vegetarian meal!
By following these tips and guidelines, you’ll create a dish that’s not just mouthwatering but also memorable. Spinach and Ricotta Stuffed Shells are more than just a recipe; they are a celebration of flavors that everyone will enjoy. Happy cooking!
Spinach and Ricotta Stuffed Shells
Ingredients
For the filling
- 2 cups ricotta cheese
- 1 cup spinach, chopped
- 1 cup mozzarella cheese, shredded divided
- 1/2 cup Parmesan cheese, grated
- 1 large egg
For assembly
- 12 large pasta shells
- 2 cups marinara sauce divided
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to the package instructions. Once cooked, drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, half of the mozzarella cheese, Parmesan cheese, egg, salt, pepper, and Italian seasoning. Mix until well combined.
Assembly
- Carefully stuff each cooked pasta shell with the ricotta mixture.
- Spread half of the marinara sauce evenly across the bottom of a baking dish.
- Place the stuffed shells in the baking dish and pour the remaining marinara sauce over the shells.
- Top with the rest of the mozzarella cheese.
Baking
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
