Why Make This Recipe
Spinach and Ricotta Stuffed Shells are not only delicious but also a great way to include healthy greens in your meal. The creamy ricotta and nutritious spinach create a perfect filling, while the marinara sauce adds a wonderfully rich flavor. This dish is easy to prepare, making it a fantastic choice for both family dinners and entertaining guests.
How to Make Spinach and Ricotta Stuffed Shells
Ingredients:
- 20 large pasta shells
- 1 cup ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1 jar marinara sauce
- Salt and pepper to taste
- Fresh basil for garnish
Directions:
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions, then drain and set aside.
- In a mixing bowl, combine ricotta cheese, cooked spinach, half of the mozzarella, Parmesan cheese, egg, salt, and pepper. Stir until well mixed.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell with the cheese and spinach mixture. Place the stuffed shells in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
- Let it cool slightly, garnish with fresh basil, and serve warm.
How to Serve Spinach and Ricotta Stuffed Shells
Serve Spinach and Ricotta Stuffed Shells hot out of the oven with a sprinkle of fresh basil on top for a pop of color and flavor. You can pair this dish with a simple side salad or garlic bread for a complete meal.
How to Store Spinach and Ricotta Stuffed Shells
If you have leftovers, let the shells cool down before placing them in an airtight container. Store them in the refrigerator for up to 3 days. You can also freeze the stuffed shells before baking. Just make sure to cover them well with foil. When you’re ready to eat, bake them directly from the freezer, adding a bit of extra cooking time.
Tips to Make Spinach and Ricotta Stuffed Shells
- Make sure the pasta shells are not overcooked; they should be firm but pliable.
- Experiment with adding herbs like oregano or thyme to the cheese mixture for extra flavor.
- If you like a bit of spice, consider adding red pepper flakes to the marinara sauce.
Variation
You can easily customize this recipe by adding different vegetables like mushrooms, zucchini, or even some cooked ground meat if you prefer. Also, swap the marinara sauce for pesto for a unique twist.
FAQs
1. Can I use whole wheat pasta shells instead?
Yes, whole wheat pasta shells are a healthy alternative that works well in this recipe.
2. Can I make this recipe vegetarian?
Spinach and Ricotta Stuffed Shells are vegetarian as they do not contain meat. Enjoy!
3. How long do I need to bake if I’m using frozen stuffed shells?
If you are baking from frozen, you may need to bake them for about 45-50 minutes at 375°F (190°C), covered with foil. Check to ensure they are heated through before serving.
Print
Spinach and Ricotta Stuffed Shells
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Deliciously stuffed pasta shells filled with spinach and creamy ricotta, topped with marinara sauce and mozzarella cheese.
Ingredients
- 20 large pasta shells
- 1 cup ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1 jar marinara sauce
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions, then drain and set aside.
- In a mixing bowl, combine ricotta cheese, cooked spinach, half of the mozzarella, Parmesan cheese, egg, salt, and pepper. Stir until well mixed.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell with the cheese and spinach mixture. Place the stuffed shells in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
- Let it cool slightly, garnish with fresh basil, and serve warm.
Notes
Ensure the pasta shells are not overcooked. Customize with herbs or additional vegetables if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 80mg