Ricotta and Spinach Stuffed Shells
If you’re on the hunt for a comforting, satisfying dish that’s as pleasing to the eye as it is to the palate, look no further than these delightful Ricotta and Spinach Stuffed Shells. This Italian classic is a crowd-pleaser, perfect for family dinners, potlucks, or a cozy night in. Picture this: plump jumbo pasta shells lovingly filled with a creamy ricotta and spinach mixture, baked to perfection in a rich marinara sauce, and topped with gooey mozzarella cheese. It’s a dish that brings warmth and joy to every table, and once you master it, you’ll find it’s a recipe you return to again and again.
Why Cooks Rave About It
What’s not to love about Ricotta and Spinach Stuffed Shells? They are simple yet elegant, making them a fantastic choice for both casual weeknight meals and special occasions. The combination of fresh spinach and creamy ricotta creates a delectable filling that’s both nutritious and flavorful. With every bite, you experience the comforting embrace of cheese and pasta, complemented by the vibrant flavors of herbs. Plus, they’re easy to prepare! With just a little prep work, you can assemble these shells and pop them in the oven, allowing the baking to do the rest of the work.
Ingredients at a Glance
- 24 jumbo shells
- 1 tablespoon olive oil
- 2 to 3 cloves garlic, finely minced
- 4 cups fresh spinach
- 2 cups ricotta cheese
- 1 cup shredded parmesan cheese
- 1 egg
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups jarred marinara sauce, from a 24-ounce jar, divided
- 1 cup shredded mozzarella cheese
- Fresh parsley, optional for garnishing
Kitchen Gear Checklist
- Large pot – for boiling the pasta shells.
- Skillet – to sauté the garlic and spinach.
- Mixing bowl – for combining the ricotta filling.
- Baking dish – to assemble and bake the stuffed shells.
- Wooden spoon or spatula – for stirring the filling and sauce.
- Measuring cups and spoons – for accurate ingredient measurements.
Ricotta and Spinach Stuffed Shells: From Prep to Plate
Step 1: Prepare the Jumbo Shells
Begin by bringing a large pot of salted water to a boil. Add the jumbo shells and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the shells and set aside to cool slightly.
Step 2: Sauté the Spinach and Garlic
In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the minced garlic and sauté for about a minute until fragrant. Then, add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
Step 3: Make the Ricotta Filling
In a mixing bowl, combine the ricotta cheese, shredded parmesan cheese, egg, salt, pepper, dried parsley, dried basil, and dried oregano. Stir in the cooked spinach and garlic mixture until well combined.
Step 4: Assemble the Stuffed Shells
Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a baking dish. Carefully fill each cooked shell with the ricotta and spinach mixture and place them in the baking dish, open side up.
Step 5: Add the Sauce and Cheese
Once all the shells are filled, pour the remaining marinara sauce over the top. Sprinkle the shredded mozzarella cheese evenly across the shells.
Step 6: Bake to Perfection
Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
If You’re Out Of…
- Jumbo shells – Use manicotti pasta as an alternative.
- Ricotta cheese – Cottage cheese can be used, though it will yield a slightly different texture.
- Parmesan cheese – Grated Pecorino Romano makes a great substitute.
- Fresh spinach – Frozen spinach can work; just be sure to thaw and drain it properly.
Avoid These Mistakes
- Don’t overcook the shells – They should be al dente since they will continue cooking in the oven.
- Make sure to cool the spinach – Adding hot spinach to the ricotta can alter the texture of the filling.
- Don’t skip the herbs – They enhance the flavor and make the dish more aromatic.
- Be generous with the sauce – A good layer of marinara keeps the shells moist while baking.
Store, Freeze & Reheat
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To freeze, assemble the stuffed shells and freeze them before baking. Once frozen, they can last up to 3 months. To reheat, bake from frozen at 375°F (190°C) for about 45 minutes, or until heated through. If they were refrigerated, just bake for 25-30 minutes.
Ask the Chef
Can I use different types of cheese?
Absolutely! Feel free to get creative. Adding mozzarella or ricotta will enrich the flavors, while goat cheese can add a tangy twist.
Can I add meat to the filling?
Yes! Cooked ground beef or sausage can be mixed into the ricotta filling for a heartier dish.
What if I don’t have marinara sauce?
You can substitute with a homemade tomato sauce or even Alfredo for a creamy variation.
Is this dish suitable for meal prep?
Definitely! These Ricotta and Spinach Stuffed Shells are perfect for meal prep. Assemble them ahead of time and bake when ready to enjoy.
What to Make After This
In Closing
As you can see, Ricotta and Spinach Stuffed Shells are not only a delicious dish but also a wonderful way to experiment with flavors and textures in the kitchen. Each step in the preparation is simple, and the result is a meal that is sure to impress. Whether you’re serving it for a family dinner or bringing it to a gathering, this recipe is versatile and beloved. So roll up your sleeves and dive into this culinary adventure. Your taste buds will thank you!
Ricotta and Spinach Stuffed Shells
Ingredients
Equipment
Method
- Step 1: Prepare the Jumbo Shells - Begin by bringing a large pot of salted water to a boil. Add the jumbo shells and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the shells and set aside to cool slightly.
- Step 2: Sauté the Spinach and Garlic - In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the minced garlic and sauté for about a minute until fragrant. Then, add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
- Step 3: Make the Ricotta Filling - In a mixing bowl, combine the ricotta cheese, shredded parmesan cheese, egg, salt, pepper, dried parsley, dried basil, and dried oregano. Stir in the cooked spinach and garlic mixture until well combined.
- Step 4: Assemble the Stuffed Shells - Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a baking dish. Carefully fill each cooked shell with the ricotta and spinach mixture and place them in the baking dish, open side up.
- Step 5: Add the Sauce and Cheese - Once all the shells are filled, pour the remaining marinara sauce over the top. Sprinkle the shredded mozzarella cheese evenly across the shells.
- Step 6: Bake to Perfection - Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, assemble the stuffed shells and freeze them before baking.
- If using frozen shells, bake from frozen for about 45 minutes at 375°F (190°C).
