Spinach and Ricotta Stuffed Shells

When it comes to comfort food, few dishes can rival the warm embrace of Spinach and Ricotta Stuffed Shells. This delightful recipe combines the creaminess of ricotta cheese with the earthy flavor of spinach, all nestled in tender jumbo pasta shells and topped with a vibrant marinara sauce. Perfect for a cozy family dinner or a gathering with friends, this dish is not only delicious but also easy to prepare. Let’s dive into the details of making these scrumptious shells that everyone will adore!

Why It Works Every Time

The magic of Spinach and Ricotta Stuffed Shells lies in the harmonious blend of flavors and textures. The ricotta cheese provides a creamy base that is perfectly complemented by the slightly bitter spinach, while the marinara sauce adds a tangy sweetness that ties everything together. The addition of freshly grated parmesan and mozzarella brings a delightful cheesiness that melts beautifully during baking. Plus, the jumbo shells are the perfect vessel for all this goodness, ensuring each bite is filled with flavor.

Ingredient Rundown

• 24 uncooked jumbo shells: These large pasta shells are perfect for stuffing and hold all the delicious filling.
• 1 (24 ounce) jar marinara sauce: A rich and savory sauce that brings moisture and flavor to the dish.
• 16 ounces frozen spinach, thawed: Packed with nutrients and a great way to sneak in some greens.
• 15 ounces ricotta cheese: The creamy base of the filling that adds richness.
• 1 cup freshly grated parmesan cheese: Adds a nutty flavor and enhances the overall taste of the dish.
• 1 egg: Helps bind the filling together for a cohesive texture.
• 1/2 teaspoon salt: Enhances the flavors of the filling.
• Pepper to taste: A little seasoning to bring out the flavors.
• 1/2 teaspoon Italian seasoning: A blend of herbs that adds a classic Italian flavor.
• 1/2 teaspoon garlic powder: For an aromatic touch that elevates the filling.
• 2 cups shredded mozzarella cheese: Melts beautifully on top for that gooey, cheesy finish.
• For serving: fresh basil and/or chopped parsley (optional): A fresh garnish that brightens up the dish.

What’s in the Gear List

• Large pot: For boiling the jumbo shells.
• 9×13 inch baking dish: Perfect for assembling and baking the stuffed shells.
• Mixing bowl: For combining the filling ingredients.
• Spoon or spatula: To help fill the shells easily.
• Aluminum foil: To cover the dish during the initial baking to prevent over-browning.

From Start to Finish: Spinach and Ricotta Stuffed Shells

Step 1: Cook the Jumbo Shells

Begin by bringing a large pot of salted water to a boil. Once boiling, add the jumbo shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.

Step 2: Prepare the Filling

In a large mixing bowl, combine the thawed spinach (make sure to drain excess water), ricotta cheese, parmesan cheese, egg, salt, pepper, Italian seasoning, and garlic powder. Mix until well combined and creamy.

Step 3: Stuff the Shells

Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of your baking dish. Using a spoon, carefully fill each jumbo shell with the spinach and ricotta mixture. Place the stuffed shells in the baking dish, open side up.

Step 4: Add the Marinara Sauce

Once all the shells are stuffed, pour the remaining marinara sauce over the top, ensuring each shell is well-coated. Sprinkle the shredded mozzarella cheese generously over the sauce.

Step 5: Bake the Stuffed Shells

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and lightly golden.

Step 6: Serve and Enjoy

Once baked, remove the shells from the oven and let them sit for a few minutes. Garnish with fresh basil or chopped parsley if desired. Serve warm and enjoy the cheesy, savory goodness of your Spinach and Ricotta Stuffed Shells!

Dietary Customizations

• Gluten-free: Substitute jumbo shells with gluten-free pasta shells.
• Vegan: Use vegan ricotta and cheese alternatives, and substitute the egg with a flax egg or omit it altogether.
• Dairy-free: Opt for dairy-free cheese and ricotta alternatives.
• Low-carb: Replace pasta shells with zucchini or eggplant slices for a lighter version.

Things That Go Wrong

• Shells breaking: Be gentle when handling the cooked shells to prevent them from breaking. Cooking them al dente helps maintain their structure.
• Filling too runny: Ensure that the spinach is well-drained before mixing it with the other filling ingredients.
• Overcooked cheese: Keep an eye on the dish during the last few minutes of baking to prevent the cheese from burning.
• Not enough sauce: Be generous with the marinara sauce to keep the shells moist and flavorful.

Save It for Later

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the shells in a baking dish, cover with foil, and warm in the oven at 350°F (175°C) until heated through. You can also freeze the stuffed shells before baking. Just assemble the dish, cover tightly with foil, and freeze for up to 3 months. When you’re ready to enjoy them, bake from frozen, adding an extra 10-15 minutes to the cooking time.

Reader Q&A

Can I use fresh spinach instead of frozen?

Absolutely! If using fresh spinach, sauté it in a little olive oil until wilted, then chop and add it to the filling mixture. This will give you a fresher flavor.

How can I make this dish spicier?

For a spicy kick, consider adding red pepper flakes to the filling or marinara sauce. You can also use a spicy marinara sauce for extra heat.

Can I make the filling ahead of time?

Yes! You can prepare the filling a day in advance and store it in the refrigerator. Just make sure to assemble the shells and bake them right before serving for the best texture.

What can I serve with Spinach and Ricotta Stuffed Shells?

A simple side salad with a light vinaigrette or garlic bread pairs perfectly with these stuffed shells. You can also serve them with roasted vegetables for a wholesome meal.

Healthy-ish Favorites

• Zucchini Noodles with Pesto
• Quinoa and Black Bean Stuffed Peppers
• Cauliflower Mac and Cheese
• Baked Eggplant Parmesan

Make It Tonight

Now that you have the recipe for Spinach and Ricotta Stuffed Shells, it’s time to gather your ingredients and get cooking! This dish not only satisfies cravings but also brings a sense of warmth and togetherness to your dining table. Whether it’s a weeknight dinner or a special occasion, these stuffed shells are sure to impress. So roll up your sleeves, and let’s make some culinary magic happen tonight! Enjoy every cheesy, flavorful bite!