As the sun sets on a cozy evening, there’s something magical about the aroma wafting from the kitchen, inviting everyone to gather around the table. Spinach and ricotta stuffed shells embody this warmth, making them an ideal choice for family dinners or special celebrations. Originating from Italian cuisine, this dish transforms hearty pasta shells into vessels filled with creamy ricotta and tender spinach, topped with rich marinara sauce. It’s a recipe that blends tradition with comfort, ensuring each bite fills you with delight.
What makes this dish stand out is not just its mouthwatering flavor but also its simplicity. It’s accessible for chefs of all levels, perfect for weeknight meals yet elegant enough for entertaining guests. Packed with nutrients, this vibrant dish is sure to impress while keeping dietary preferences in mind. Whether you’re a fan of meatless meals or are simply looking to add more greens to your diet, spinach and ricotta stuffed shells are a delicious solution.
Why You’ll Love This Recipe
Spinach and ricotta stuffed shells are not only delicious but also incredibly versatile. You can enjoy them as a comforting weeknight meal or serve them up at your next gathering. They are easy to prepare, requiring simple ingredients found in most kitchens. The fluffy ricotta pairs beautifully with the earthy spinach, creating a rich filling that is satisfying yet light. With a touch of marinara sauce and a sprinkle of cheese, it’s a dish adored by both kids and adults alike.
What Does The Recipe Taste Like
The taste of spinach and ricotta stuffed shells is a delightful medley of flavors. Each bite boasts a creamy filling that’s slightly tangy from the ricotta and fresh from the spinach. The marinara sauce adds a savory depth, balancing the richness of the cheese with its bright, tomato flavor. Topped with melted mozzarella, the dish promises a gooey texture that complements the tender pasta shells perfectly. It’s a comforting dish that delivers satisfaction in every mouthful.
Ingredients You’ll Need
Before diving into the recipe, let’s gather the necessary ingredients to create these tasty stuffed shells. Each component plays a vital role in ensuring the dish not only tastes great but also has the right texture and nutrition.
Main Ingredients
- Jumbo pasta shells (12-16 shells): The foundation of the dish, these large shells are perfect for holding the delicious filling.
- Ricotta cheese (15 oz.): Adds creaminess and richness, serving as the base for the stuffing.
- Fresh spinach (10 oz.): Brings a vibrant color and nutritional boost, complementing the creamy ricotta.
- Parmesan cheese (1/2 cup, grated): Imparts a savory depth and enhances the flavor of the filling.
- Egg (1): Acts as a binder, helping to hold the filling together while also adding richness.
- Marinara sauce (2 cups): A flavorful base that adds moisture and ties all the elements together.
- Mozzarella cheese (1 cup, shredded): Provides a gooey topping that melts beautifully over the shells.
- Salt and pepper (to taste): Essential seasonings that enhance the overall flavors of the dish.
Optional Additions
If you want to customize your stuffed shells or cater to certain dietary preferences, consider these variations:
- Add herbs: Fresh basil or oregano can be mixed into the ricotta for added aroma.
- For a kick: Incorporate red pepper flakes for a spicy twist.
- Extra veggies: Chopped artichokes or roasted red peppers can add depth and flavor to the stuffing.
Special Garnishes
Garnishing your dish not only elevates its appearance but also adds flavor:
- Fresh basil leaves: Sprinkle on top before serving for a burst of color and fresh taste.
- Extra Parmesan: A light sprinkle of Parmesan just before serving can add an inviting appeal.
- Balsamic glaze: Drizzle this over the top for a tangy contrast to the flavors.
Step-by-Step Instructions
Follow these easy steps to create your own spinach and ricotta stuffed shells:
- Cook the pasta: Boil a large pot of salted water. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside on a paper towel to cool.
- Prepare the filling: In a large mixing bowl, combine the ricotta cheese, chopped spinach (you can use fresh or sautéed), grated Parmesan, egg, salt, and pepper. Mix until well combined.
- Fill the shells: Take each pasta shell and spoon the ricotta mixture into it, ensuring it’s filled well. Set the filled shells aside on a baking tray.
- Prepare the baking dish: Spread a layer of marinara sauce in the bottom of a baking dish—this prevents sticking and adds flavor.
- Arrange the shells: Place the stuffed shells in the baking dish on top of the marinara sauce. Pour remaining sauce over the shells, ensuring they’re well covered.
- Top with cheese: Sprinkle shredded mozzarella on top of the shells for that irresistible cheesy topping.
- Bake: Preheat your oven to 375°F (190°C) and bake the dish for about 25-30 minutes, or until the cheese is bubbly and golden.
- Serve: Allow the dish to cool slightly before serving. Garnish with fresh basil if desired.
Recipe Variations
This recipe can be easily adapted to cater to personal tastes and preferences. For a meaty version, add cooked ground beef or Italian sausage to the filling mix. Alternatively, create a vegan version by substituting ricotta with tofu blended with nutritional yeast and herbs. Other variations could include using different types of cheese or adding sautéed mushrooms or zucchini to the filling for added freshness and texture.
Serving and Storage Tips
Once your spinach and ricotta stuffed shells are out of the oven, they are best served warm. You can accompany them with a side salad or garlic bread to make your meal complete. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through. You can also freeze the baked shells for up to three months—just make sure to wrap them tightly.
Helpful Tips
- For best results, don’t overcook the pasta shells. They should be al dente since they will continue cooking in the oven.
- Use fresh spinach if possible; it adds more flavor and nutrition. If using frozen spinach, make sure to thaw and drain excess water before adding it to the filling.
- Feel free to customize the level of seasoning in the filling. Taste it before stuffing the shells to ensure it has the right amount of flavor.
Special Equipment
While you can make this dish with basic kitchen tools, having a few specialized items can make the process smoother:
- Baking dish: A 9×13 inch baking dish works well for this recipe.
- Large stockpot: Essential for boiling the pasta shells.
- Mixing bowls: Having multiple sizes can help keep your ingredients organized during preparation.
- Spoon or piping bag: A spoon is handy for filling the shells or you can use a piping bag for mess-free stuffing.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the stuffed shells in advance and refrigerate them before baking. Just add a few extra minutes to the baking time to ensure they’re heated through.
Can I freeze the stuffed shells?
Absolutely! Before baking, you can freeze the assembled shells. Just wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container. Bake from frozen, adding about 10-15 minutes to the cooking time.
What can I serve with stuffed shells?
Stuffed shells pair well with garlic bread and a side salad. A light vinaigrette complements the richness of the dish, creating a balanced meal.
Are there gluten-free options?
Yes, you can substitute regular jumbo shells with gluten-free pasta shells to accommodate gluten sensitivities. Ensure that the other ingredients you use are also gluten-free.
Conclusion
Spinach and ricotta stuffed shells are more than just another pasta dish—they’re a heartfelt creation meant to please the palate and foster connection at the dinner table. The combination of flavors, textures, and the joy of sharing it with loved ones create memorable moments that are sure to be cherished. We invite you to try this recipe and share your experiences or any personal twists in the comments. With each bite, you’ll celebrate not just a meal, but a wonderful tradition that brings everyone together.
Print
Delicious Spinach Ricotta Stuffed Shells Recipe to Wow
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Discover our delicious spinach ricotta stuffed shells recipe that will wow your guests Perfect for any gathering or a comforting dinner
Ingredients
- 12–16 jumbo pasta shells
- 15 oz. ricotta cheese
- 10 oz. fresh spinach
- 1/2 cup grated parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil a large pot of salted water. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside on a paper towel to cool.
- Prepare the filling: In a large mixing bowl, combine the ricotta cheese, chopped spinach (you can use fresh or sautéed), grated Parmesan, egg, salt, and pepper. Mix until well combined.
- Fill the shells: Take each pasta shell and spoon the ricotta mixture into it, ensuring it’s filled well. Set the filled shells aside on a baking tray.
- Prepare the baking dish: Spread a layer of marinara sauce in the bottom of a baking dish—this prevents sticking and adds flavor.
- Arrange the shells: Place the stuffed shells in the baking dish on top of the marinara sauce. Pour remaining sauce over the shells, ensuring they’re well covered.
- Top with cheese: Sprinkle shredded mozzarella on top of the shells for that irresistible cheesy topping.
- Bake: Preheat your oven to 375°F (190°C) and bake the dish for about 25-30 minutes, or until the cheese is bubbly and golden.
- Serve: Allow the dish to cool slightly before serving. Garnish with fresh basil if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 350 calories
- Sugar: 4 grams
- Fat: 15 grams
- Saturated Fat: 15 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 18 grams
