Why Make This Recipe
Spinach and Ricotta Stuffed Shells are a delicious and comforting dish that is perfect for family dinners or gatherings. This recipe combines hearty pasta shells with a creamy filling of ricotta cheese, fresh spinach, and tangy Parmesan, all topped off with marinara sauce and melted mozzarella. It’s not only tasty but also packed with nutrients, making it a great choice for a wholesome meal that everyone will love.
How to Make Spinach and Ricotta Stuffed Shells
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup fresh spinach, chopped
- 1 egg
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil, for garnish
Directions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions. Drain and set aside.
- In a bowl, combine the ricotta cheese, chopped spinach, egg, Parmesan cheese, salt, and pepper.
- Spread 1 cup of marinara sauce in the bottom of a baking dish.
- Stuff each shell with the ricotta mixture and place them in the baking dish.
- Top with the remaining marinara sauce and mozzarella cheese.
- Cover with foil and bake for 20 minutes.
- Uncover and bake for an additional 10 minutes until bubbly and golden.
- Garnish with fresh basil and serve.
How to Serve Spinach and Ricotta Stuffed Shells
Serve the Spinach and Ricotta Stuffed Shells hot from the oven. They pair wonderfully with a simple side salad or some garlic bread. A sprinkle of fresh basil on top adds a lovely touch and enhances the flavor of the dish.
How to Store Spinach and Ricotta Stuffed Shells
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or microwave until warmed through. For longer storage, you can freeze the stuffed shells before baking. Just wrap them tightly in plastic wrap and foil, and they will keep for up to 3 months in the freezer.
Tips to Make Spinach and Ricotta Stuffed Shells
- Make sure to cook the pasta shells al dente so they don’t get too soft during baking.
- Feel free to add other ingredients like mushrooms or garlic to the ricotta mixture for extra flavor.
- You can use store-bought marinara sauce or make your own for a homemade touch.
Variation
For a lighter version, substitute whole wheat pasta shells and use part-skim ricotta cheese. You can also experiment with other greens like kale or Swiss chard in place of spinach.
FAQs
1. Can I make stuffed shells ahead of time?
Yes, you can prepare the stuffed shells and store them in the fridge for a day before baking. Just cover them well to keep them fresh.
2. Can I use other cheeses?
Absolutely! You can mix in other cheeses like feta or mozzarella in the filling for a different flavor.
3. Is this recipe vegetarian?
Yes, Spinach and Ricotta Stuffed Shells are vegetarian and are a great option for those who follow a meat-free diet.
