Spinach Ricotta Stuffed Shells: A Delicious and Easy Recipe

Spinach Ricotta Stuffed Shells: A Comforting Classic

Spinach Ricotta Stuffed Shells are a delightful dish that brings warmth and comfort to any table. This recipe combines the rich flavors of creamy ricotta cheese and fresh spinach, all enveloped in tender pasta shells and topped with a luscious marinara sauce. Originating from Italian cuisine, stuffed pasta has been a beloved staple for generations, often served during family gatherings and festive occasions. The beauty of Spinach Ricotta Stuffed Shells lies not only in their taste but also in their texture; the combination of the soft pasta, creamy filling, and zesty sauce creates a symphony of flavors that is simply irresistible.

People adore this dish for its convenience and versatility. Whether you’re preparing a weeknight dinner or hosting a special gathering, Spinach Ricotta Stuffed Shells can be made ahead of time and baked just before serving. Plus, they are a fantastic way to sneak in some greens, making them a hit with both kids and adults alike. Join me as we dive into this delicious recipe that is sure to become a favorite in your household!

Ingredients:

• 20 large pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups marinara sauce
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for greasing

Preparing the Pasta Shells

1. Bring a large pot of salted water to a boil. Once boiling, add the pasta shells and cook according to the package instructions until al dente, usually about 8-10 minutes.
2. Once cooked, drain the shells and rinse them under cold water to stop the cooking process. Set them aside on a clean kitchen towel to dry.

Preparing the Filling

1. In a large mixing bowl, combine the ricotta cheese, chopped spinach, half of the mozzarella cheese (1/2 cup), grated Parmesan cheese, and the egg. Mix well until all ingredients are fully incorporated.
2. Add the minced garlic, dried oregano, dried basil, salt, and pepper to the mixture. Stir until everything is evenly distributed. Taste the filling and adjust the seasoning if necessary.

Assembling the Stuffed Shells

1. Preheat your oven to 375°F (190°C).
2. In a 9×13 inch baking dish, spread 1 cup of marinara sauce evenly across the bottom. This will prevent the shells from sticking and add flavor.
3. Using a spoon, carefully fill each pasta shell with the ricotta and spinach mixture. Be generous, but don’t overfill to avoid spillage during baking.
4. Place the filled shells in the baking dish, open side up, in a single layer. If you have leftover filling, you can dollop it on top of the shells.
5. Once all the shells are in the dish, pour the remaining marinara sauce over the top, ensuring all shells are covered. This keeps them moist while baking.
6. Sprinkle the remaining mozzarella cheese on top of the sauce, ensuring an even layer for a delicious cheesy crust.

Baking the Stuffed Shells

1. Cover the baking dish with aluminum foil. This will help steam the shells and keep them from drying out.
2. Bake in the preheated oven for 25 minutes. This allows the flavors to meld and the cheese to melt.
3. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
4. Once done, remove the dish from the oven and let it sit for about 5-10 minutes before serving. This resting time helps the filling set a bit, making it easier to serve.

Serving Suggestions

1. Serve the stuffed shells warm, garnished with fresh basil or parsley for a pop of color and flavor.
2. Pair with a side salad and garlic bread for a complete meal.
3. If you like a bit of heat, sprinkle some red pepper flakes on top before serving.

Storage and Reheating

1. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
2. To reheat, place the shells in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through.
3. You can also microwave individual servings for a quick meal, but the oven method will keep the shells from becoming soggy.

Tips for Success

• Feel free to customize the filling by adding other ingredients like sautéed mushrooms, artichokes, or even ground meat for added protein.
• If you prefer a creamier sauce,

  

  Conclusion:

  If you’re looking for a comforting and delicious meal that’s sure to impress, then these Spinach Ricotta Stuffed Shells are an absolute must-try! The combination of creamy ricotta, fresh spinach, and savory marinara sauce creates a dish that is not only satisfying but also packed with flavor. Whether you’re cooking for a family dinner, hosting friends, or simply treating yourself, this recipe is versatile enough to fit any occasion.

  One of the best things about these stuffed shells is how easily they can be customized. For a twist, consider adding some sautéed mushrooms or roasted red peppers to the ricotta mixture for an extra layer of flavor. If you’re a fan of spice, a pinch of red pepper flakes can elevate the dish and give it a delightful kick. You can also experiment with different cheeses; mixing in some mozzarella or parmesan can add a wonderful depth to the filling. For a healthier option, try using whole wheat pasta shells or adding more vegetables like zucchini or bell peppers to the filling.

  When it comes to serving suggestions, these Spinach Ricotta Stuffed Shells pair beautifully with a simple side salad or some garlic bread to soak up the delicious marinara sauce. A sprinkle of fresh basil or parsley on top not only adds a pop of color but also enhances the overall presentation. If you’re feeling indulgent, a light drizzle of olive oil or a sprinkle of grated cheese before serving can take this dish to the next level.

  I encourage you to give this recipe a try and make it your own! Cooking is all about experimenting and finding what works best for your taste buds. Once you’ve made these stuffed shells, I’d love to hear about your experience. Did you add any unique ingredients? How did your family or friends react? Sharing your culinary adventures not only inspires others but also creates a sense of community around food.

  So, roll up your sleeves, gather your ingredients, and dive into the delightful world of Spinach Ricotta Stuffed Shells. I promise you won’t regret it! Happy cooking!

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  Spinach Ricotta Stuffed Shells: A Delicious and Easy Recipe

  Deliciously stuffed pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara sauce and melted mozzarella cheese. This comforting dish is perfect for family dinners or gatherings!

  Prep Time20 minutes

  Cook Time40 minutes

  Total Time60 minutes

  Category: Family Dinners

  Yield: 4 servings

  Save This Recipe

  Ingredients

  • 20 large pasta shells
  • 2 cups ricotta cheese
  • 1 cup fresh spinach, chopped
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cups marinara sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Olive oil for greasing

  Instructions

  1. Bring a large pot of salted water to a boil. Once boiling, add the pasta shells and cook according to the package instructions until al dente, usually about 8-10 minutes.
  2. Once cooked, drain the shells and rinse them under cold water to stop the cooking process. Set them aside on a clean kitchen towel to dry.
  3. In a large mixing bowl, combine the ricotta cheese, chopped spinach, half of the mozzarella cheese (1/2 cup), grated Parmesan cheese, and the egg. Mix well until all ingredients are fully incorporated.
  4. Add the minced garlic, dried oregano, dried basil, salt, and pepper to the mixture. Stir until everything is evenly distributed. Taste the filling and adjust the seasoning if necessary.
  5. Preheat your oven to 375°F (190°C).
  6. In a 9×13 inch baking dish, spread 1 cup of marinara sauce evenly across the bottom.
  7. Using a spoon, carefully fill each pasta shell with the ricotta and spinach mixture. Be generous, but don’t overfill to avoid spillage during baking.
  8. Place the filled shells in the baking dish, open side up, in a single layer. If you have leftover filling, you can dollop it on top of the shells.
  9. Once all the shells are in the dish, pour the remaining marinara sauce over the top, ensuring all shells are covered.
  10. Sprinkle the remaining mozzarella cheese on top of the sauce.
  11. Cover the baking dish with aluminum foil.
  12. Bake in the preheated oven for 25 minutes.
  13. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  14. Once done, remove the dish from the oven and let it sit for about 5-10 minutes before serving.

  Notes

  • Serve the stuffed shells warm, garnished with fresh basil or parsley.
  • Pair with a side salad and garlic bread for a complete meal.
  • For a bit of heat, sprinkle some red pepper flakes on top before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the shells in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 20 minutes.
  • Individual servings can also be microwaved for a quick meal.
  • Customize the filling by adding sautéed mushrooms, artichokes, or ground meat for added protein.
  • For a creamier sauce, consider mixing in a bit of cream or using a creamy marinara sauce.