Spinach and Ricotta Stuffed Shells Recipe
If you’re looking for a comforting, delicious, and crowd-pleasing dinner idea, Spinach and Ricotta Stuffed Shells are the perfect choice! Packed with creamy ricotta, nutritious spinach, and topped with marinara and gooey cheese, this dish is as satisfying as it is simple to make. Whether you’re hosting a dinner party or meal-prepping for the week, this recipe is a winner.
Ingredients You’ll Need
To make these delightful stuffed shells, gather the following ingredients:
For the Filling:
- 1 box of jumbo pasta shells (about 25 shells)
- 2 cups of ricotta cheese
- 1 ½ cups of shredded mozzarella cheese, divided
- ½ cup of grated Parmesan cheese
- 2 cups of fresh spinach, finely chopped (or 1 cup of frozen spinach, thawed and drained)
- 1 large egg
- 2 cloves of garlic, minced
- 1 teaspoon of Italian seasoning
- ½ teaspoon of salt
- ½ teaspoon of black pepper
For the Sauce:
- 3 cups of your favorite marinara sauce
- 1 tablespoon of olive oil (optional for greasing)
Step-by-Step Instructions
Follow these simple steps to prepare the dish:
1. Cook the Pasta Shells
- Bring a large pot of salted water to a boil.
- Add the jumbo pasta shells and cook them until they are just al dente.
Pro Tip: Slightly undercook the shells; they will continue to cook in the oven. - Drain the shells, rinse with cool water, and set them aside on a tray to prevent sticking.
2. Prepare the Filling
- In a large mixing bowl, combine the ricotta, 1 cup of mozzarella, Parmesan, spinach, egg, garlic, Italian seasoning, salt, and pepper.
- Mix until the ingredients are well combined and creamy.
3. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
4. Assemble the Shells
- Spread 1 cup of marinara sauce evenly across the bottom of the baking dish.
- Using a spoon or piping bag, carefully fill each shell with the spinach and ricotta mixture. Pro Tip: Use a piping bag for quick and mess-free stuffing!
- Arrange the stuffed shells in the baking dish, open side up.
- Pour the remaining marinara sauce over the shells, ensuring they are evenly coated.
5. Add the Cheese Topping
- Sprinkle the remaining mozzarella cheese over the top.
- Add an extra sprinkle of Parmesan if desired for a golden crust.
6. Bake the Dish
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and slightly browned.
Serving Suggestions
- Garnish with freshly chopped basil or parsley for a burst of flavor and color.
- Serve with a side of crusty garlic bread or a simple green salad to round out the meal.
Storage and Reheating Tips
- To Store: Place leftovers in an airtight container and refrigerate for up to 4 days.
- To Freeze: Assemble the stuffed shells but don’t bake. Cover tightly with plastic wrap and foil, then freeze for up to 3 months.
Pro Tip: Freeze the shells individually on a baking sheet first, then transfer to a container to prevent sticking. - To Reheat: Bake refrigerated shells at 350°F (175°C) for 15-20 minutes, or reheat frozen shells for 30-40 minutes.
Why You’ll Love This Recipe
- It’s family-friendly and appeals to both kids and adults.
- The dish is vegetarian, but you can easily customize it by adding ground beef or sausage to the marinara.
- It’s perfect for meal prep or feeding a crowd.
With this Spinach and Ricotta Stuffed Shells Recipe, dinner will always be a hit. Try it out, and don’t forget to share your feedback!
