Spinach and Ricotta Stuffed Shells are a delightful and comforting dish that combines the creaminess of ricotta cheese with the nutritious goodness of spinach. This pasta dish is perfect for family dinners and will impress your guests. It’s not just tasty; it’s also easy to prepare, making it a great choice for any home cook.
Why Make This Recipe
This recipe is a fantastic option for those looking for a hearty yet healthy meal. Spinach is rich in vitamins and minerals, while the cheese adds a satisfying creaminess. Stuffed shells also present well on the plate, making them a good option for gatherings. Plus, who doesn’t love pasta? It’s a dish that can please a crowd!
How to Make Spinach and Ricotta Stuffed Shells
Ingredients:
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Directions:
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package directions until al dente; drain and set aside.
- In a mixing bowl, combine ricotta cheese, cooked spinach, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
- Fill each pasta shell with the cheese mixture and place in a baking dish.
- Spread marinara sauce over the stuffed shells and sprinkle with remaining mozzarella.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Serve warm.
How to Serve Spinach and Ricotta Stuffed Shells
For the best presentation, serve these stuffed shells on a plate with some additional marinara sauce drizzled on top. You can also sprinkle some extra Parmesan cheese or fresh basil for a nice touch. Pair with a simple green salad or garlic bread to complete the meal.
How to Store Spinach and Ricotta Stuffed Shells
Store any leftovers in an airtight container in the refrigerator. They will keep well for about 3 to 4 days. To reheat, simply place them in the microwave or oven until heated through. If you have a lot leftover, you can freeze the stuffed shells before baking. Just cover the dish tightly and freeze. When you’re ready to bake them, thaw them in the fridge overnight and follow the baking instructions.
Tips to Make Spinach and Ricotta Stuffed Shells
- Make sure to cook the spinach well and squeeze out excess moisture to avoid a watery filling.
- Feel free to add other ingredients like sautéed mushrooms or herbs for extra flavor.
- Experiment with different cheeses if you want to change the flavor profile, such as feta or goat cheese.
Variation
You can easily customize this recipe by adding cooked ground meat or using different types of greens, such as kale or Swiss chard. Another variation is to use a white sauce instead of marinara for a creamy version.
FAQs
1. Can I use regular pasta shells instead of jumbo shells?
Yes, you can use regular pasta shells. Just be aware that the filling may not stay inside as well.
2. Can I make this dish ahead of time?
Absolutely! You can prepare the stuffed shells, cover them, and refrigerate them for up to 24 hours before baking.
3. Is this recipe vegetarian?
Yes, Spinach and Ricotta Stuffed Shells are vegetarian-friendly, making them a great option for meatless meals.
Enjoy making and sharing this delicious pasta dish with friends and family!