These stuffed shells are a cozy dish filled with creamy ricotta cheese and fresh spinach. They are deliciously baked in marinara sauce, making dinner feel special!
Every bite is like a little hug on your plate! I love how easy they are to make, and you can even get the kids involved with the stuffing. Perfect for a family night in!
Key Ingredients & Substitutions
Jumbo Pasta Shells: These large shells are perfect for stuffing. If you can’t find them, use manicotti or even large rigatoni for a twist. Just ensure they can hold the filling!
Ricotta Cheese: This cheese adds creaminess to the filling. If you’re looking for a lighter option, cottage cheese works as a good substitute, though it won’t be as creamy. Personally, I love a mix of both!
Spinach: Fresh spinach is great for the recipe, but frozen spinach is a time-saver. Just make sure to drain it well – no one likes a watery filling. I often blend the frozen spinach with the cheese mixture to make it extra smooth.
Cheese: Using mozzarella and Parmesan gives a nice balance of flavors. For a dairy-free option, use vegan cheese alternatives or nutritional yeast for that cheesy flavor. Experimenting with different cheese is fun!
How Do I Cook Pasta Shells Without Breaking Them?
Cooking jumbo shells can be tricky since they can break easily. Here’s how to do it perfectly:
- Start with plenty of salted water. This helps to flavor the pasta while it cooks.
- Gently add the shells and stir immediately to avoid sticking.
- Cook just until they are al dente (firm yet tender). This is usually a minute less than the package instructions. If you overcook, they can break when stuffing!
- Drain carefully and allow to cool slightly. Lay them flat on a towel to prevent sticking.
By following these steps, you should end up with perfect shells ready to be filled with your delicious mixture!
Spinach and Ricotta Stuffed Shells
Ingredients You’ll Need:
Pasta and Filling:
- 20 jumbo pasta shells
- 1 (15 oz) container ricotta cheese
- 2 cups fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)
- 1 large egg
- 2 cloves garlic, minced
Cheeses:
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
For the Sauce:
- 2 cups marinara sauce
- 1 tablespoon olive oil
Seasoning:
- Salt and black pepper to taste
For Garnish:
- Fresh basil leaves (optional)
Time Needed:
This delicious dish will take about 40 minutes of cooking time, with about 15 minutes of prep before baking. It’s a perfect meal to impress your family or friends without too much fuss!
Step-by-Step Instructions:
1. Prepare the Pasta:
First, preheat your oven to 375°F (190°C). In a large pot, bring salted water to a boil. Once boiling, cook the jumbo pasta shells according to the package instructions until they are al dente. Drain carefully and set aside to cool slightly. It’s important to handle them gently to avoid breaking.
2. Cook the Spinach:
If you’re using fresh spinach, grab a skillet and heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté it for about a minute until it smells yummy. Then, add the chopped spinach. Cook for about 2-3 minutes, or until it’s wilted. Remove from heat and let it cool a bit. If using frozen spinach, ensure it’s fully thawed and drained before using.
3. Make the Filling:
In a mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella, 1/4 cup of Parmesan, the cooked spinach and garlic, and the egg. Sprinkle in some salt and pepper to taste, then mix it all together until it’s well combined and creamy.
4. Assemble the Stuffed Shells:
Spread about 1 cup of marinara sauce evenly at the bottom of a 9×13 inch baking dish. Now, it’s time for the fun part! Stuff each cooked pasta shell generously with the ricotta and spinach mixture and place them in the baking dish over the sauce.
5. Add More Sauce and Cheese:
Pour the remaining marinara sauce over all the stuffed shells. Finish by sprinkling the rest of the mozzarella and Parmesan cheese on top for that gooey, cheesy goodness!
6. Bake:
Cover the baking dish with foil and pop it in the oven for 25 minutes. After that time, take off the foil and bake for another 10 minutes. You want the cheese on top to be bubbly and lightly golden. Yum!
7. Serve and Garnish:
Once baked, let the stuffed shells sit for a few minutes before serving. This waiting time allows everything to settle a little. If you’d like, garnish with fresh basil leaves for a nice pop of flavor and color.
Enjoy your comforting Spinach and Ricotta Stuffed Shells with a crisp green salad or some warm garlic bread! It’s a meal that’s sure to warm your heart and satisfy your taste buds!
Can I Use Different Types of Cheese?
Absolutely! You can experiment with different cheeses like feta or goat cheese for added flavor. Just keep the same ratios to maintain the creaminess and consistency of the filling.
How Can I Freeze Leftovers?
To freeze leftovers, let the stuffed shells cool completely, then place them in an airtight container or freezer-safe bag. They can be stored in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven at 350°F (175°C) until warmed through.
What If I Don’t Have Jumbo Shells?
If jumbo shells aren’t available, you can use manicotti tubes or even large conchiglie (shell pasta). The filling can be placed in these alternatives using a piping bag or spoonful at a time.
Can I Make This Dish Vegetarian?
This recipe is already vegetarian since it doesn’t contain meat. However, if you want to add more veggies, feel free to include diced bell peppers, zucchini, or mushrooms in the filling for extra nutrition and flavor!
