Stuffed Shells with Spinach
When it comes to comfort food, few dishes can rival the warm, cheesy goodness of stuffed shells. These delightful pasta shells, filled with a creamy spinach and ricotta mixture, are perfect for a cozy family dinner or impressing guests at your next gathering. The combination of flavors and textures in this Stuffed Shells with Spinach recipe creates a dish that is not only satisfying but also visually appealing. Let’s dive into this delicious recipe and discover why it’s become a favorite in households everywhere.
Why This Recipe Works
The magic of this Stuffed Shells with Spinach lies in its balance of flavors and the ease of preparation. The creamy ricotta and mozzarella cheeses meld beautifully with the fresh spinach, creating a filling that is both rich and light. The addition of garlic adds depth, while the marinara sauce provides a tangy complement to the cheesy filling. This recipe is straightforward enough for a weeknight dinner yet fancy enough for special occasions.
Ingredient Breakdown
- 16 jumbo pasta shells – These hold the delicious filling and provide a perfect bite.
- 1 tablespoon olive oil – Used for sautéing garlic and spinach, adding healthy fat and flavor.
- 3 garlic cloves, minced – Infuses the dish with aromatic goodness.
- 4 cups slightly packed baby spinach leaves – Adds nutrients, color, and a fresh flavor.
- 1 cup ricotta cheese – Creamy base for the filling that adds richness.
- 1 cup shredded mozzarella cheese – Melts beautifully, creating that gooey texture we love.
- ½ cup grated parmesan cheese – Offers a sharp flavor that enhances the overall taste.
- 1 egg – Binds the filling together, ensuring it holds its shape.
- 1 teaspoon salt – Enhances all the flavors in the dish.
- ½ teaspoon freshly ground black pepper – Adds a subtle heat.
- 1 cup marinara sauce – The perfect sauce to nestle the stuffed shells in, adding moisture and flavor.
- Fresh basil leaves for serving – A fresh garnish that brightens the dish.
Cook’s Kit
- Large pot – For boiling the pasta shells.
- Skillet – To sauté the spinach and garlic.
- Baking dish – To assemble and bake the stuffed shells.
- Mixing bowl – For combining the filling ingredients.
- Spoon or piping bag – For stuffing the shells easily.
Stuffed Shells with Spinach: Step-by-Step Guide
Step 1: Prepare the Pasta
Start by boiling a large pot of salted water. Add the jumbo pasta shells and cook them until al dente, following the package instructions. Drain the shells and set them aside to cool slightly.
Step 2: Sauté the Spinach
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the baby spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool.
Step 3: Make the Filling
In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, ½ cup of grated parmesan, the egg, salt, pepper, and the sautéed spinach mixture. Mix until well combined.
Step 4: Stuff the Shells
Using a spoon or a piping bag, fill each cooked pasta shell with the spinach and cheese mixture. Be generous, but don’t overstuff to avoid spilling.
Step 5: Assemble the Dish
Preheat your oven to 375°F (190°C). Pour ½ cup of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells on top of the sauce, seam side up. Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella and parmesan cheeses.
Step 6: Bake
Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Step 7: Serve
Remove from the oven and let cool slightly. Garnish with fresh basil leaves before serving. Enjoy your Stuffed Shells with Spinach hot and fresh!
Seasonal Adaptations
- Spring: Add fresh herbs like dill or chives to the filling for a bright flavor.
- Summer: Incorporate diced tomatoes or zucchini into the filling for extra veggies.
- Fall: Mix in cooked butternut squash or pumpkin for a seasonal twist.
- Winter: Use kale instead of spinach for a heartier filling.
If You’re Curious
Stuffed shells are a classic Italian-American dish that has gained popularity for their versatility and ease of preparation. You can customize the filling with various ingredients, such as different cheeses or vegetables. The addition of marinara sauce not only enhances the flavor but also helps keep the shells moist during baking. Plus, these shells are perfect for meal prep; you can assemble them ahead of time and bake them just before serving.
Store, Freeze & Reheat
Leftover Stuffed Shells with Spinach can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place the unbaked stuffed shells in a baking dish, cover tightly with plastic wrap, and then foil. They can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 375°F (190°C) for about 30-35 minutes, or until heated through. If baking from frozen, increase the baking time to about 50-60 minutes.
Reader Questions
Can I use a different type of cheese for the filling?
Absolutely! Feel free to experiment with different cheeses such as feta, goat cheese, or even a blend of your favorites. Just ensure you maintain a creamy texture.
Is there a gluten-free option for the pasta shells?
Yes! Many brands offer gluten-free jumbo pasta shells made from brown rice or chickpea flour. Just follow the cooking instructions on the package for the best results.
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance. Store it in the refrigerator, and when you’re ready to make the stuffed shells, simply assemble and bake as directed.
What can I serve with Stuffed Shells with Spinach?
This dish pairs beautifully with a simple green salad or garlic bread. A light vinaigrette can complement the richness of the stuffed shells perfectly.
Serve with These
- Garlic Bread – A classic pairing that adds crunch and flavor.
- Simple Green Salad – Fresh greens to balance the richness.
- Roasted Vegetables – Seasonal veggies for a colorful side.
- Cheesy Breadsticks – Extra cheese for those who can’t get enough!
Time to Try It
With its creamy filling, tangy marinara sauce, and cheesy goodness, this Stuffed Shells with Spinach recipe is a must-try. Whether you are cooking for a family dinner or a special occasion, this dish is sure to impress. The step-by-step guide makes it easy to follow, and the result is a comforting meal that everyone will love. Don’t hesitate to make this dish your own with seasonal adaptations and variations. Happy cooking!
Stuffed Shells with Spinach
Ingredients
Equipment
Method
- Step 1: Prepare the Pasta - Boil a large pot of salted water. Add the jumbo pasta shells and cook until al dente. Drain and set aside to cool slightly.
- Step 2: Sauté the Spinach - In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Add spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool.
- Step 3: Make the Filling - In a mixing bowl, combine ricotta, 1 cup mozzarella, ½ cup parmesan, egg, salt, pepper, and sautéed spinach. Mix until well combined.
- Step 4: Stuff the Shells - Fill each cooked pasta shell with the spinach and cheese mixture using a spoon or piping bag.
- Step 5: Assemble the Dish - Preheat oven to 375°F (190°C). Pour ½ cup marinara sauce in a baking dish. Arrange stuffed shells seam side up, pour remaining sauce over shells, and sprinkle with remaining mozzarella and parmesan.
- Step 6: Bake - Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Step 7: Serve - Remove from oven, let cool slightly, garnish with fresh basil, and enjoy!
Notes
- For a richer flavor, try adding some sautéed mushrooms to the filling.
- Leftovers can be stored in an airtight container for up to 3 days.
- Feel free to experiment with different cheeses for a unique twist.
