introduction
This recipe makes warm, cheesy stuffed pasta shells filled with spinach and ricotta. It is simple to cook and feels like a home meal. The dish is mild, creamy, and good for a family dinner.
why make this recipe
You should make this recipe because it is quick, healthy, and tasty. It uses fresh spinach and cheese for a meat-free meal. You can make it ahead and bake when ready. Kids and adults both like it.
how to make Spinach and Ricotta Stuffed Shells
Start by cooking the pasta shells until they are firm but not soft. Sauté garlic and spinach, then mix the spinach with ricotta, cheeses, and an egg. Spoon the mix into each shell and set them in a baking dish with sauce. Cover and bake until the cheese melts and bubbles. Let the shells rest a few minutes before serving.
Ingredients :
- 12 jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1 jar (24 oz) marinara sauce
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for greasing
Directions :
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package directions until al dente; drain and set aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add chopped spinach to the skillet and cook until wilted. Remove from heat.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, egg, cooked spinach, salt, and pepper. Mix until well combined.
- Spread half of the marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell with the cheese and spinach mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and top with the remaining mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Enjoy your healthy vegetarian dinner!
how to serve Spinach and Ricotta Stuffed Shells
Serve the shells warm. Add a sprinkle of extra Parmesan or some fresh basil on top. A green salad or garlic bread goes well with this dish.
how to store Spinach and Ricotta Stuffed Shells
Cool the shells to room temperature. Cover the dish tightly or put portions in airtight containers. Store in the fridge for up to 3 days. To freeze, wrap the covered dish or use freezer containers for up to 2 months. Thaw in the fridge before reheating.
tips to make Spinach and Ricotta Stuffed Shells
- Do not overcook the shells; they should hold shape for stuffing.
- Squeeze extra water from cooked spinach so the filling is not watery.
- Use room temperature egg and cheeses for easier mixing.
- Let the dish rest for 5–10 minutes after baking so the filling sets.
variation (if any)
- Add cooked mushrooms or chopped roasted red peppers to the filling.
- Swap part of the ricotta for cottage cheese for a lighter texture.
- Use spinach and artichoke mix for a richer flavor.
- Make a white sauce instead of marinara for a creamy version.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out all water before mixing with the cheeses.
Q: Can I make this ahead?
A: Yes. Assemble the shells, cover, and refrigerate. Bake when ready, adding a few extra minutes if cold.
Q: Can I skip the egg?
A: You can, but the egg helps bind the filling. Use a tablespoon of plain yogurt or extra cheese if you skip it.
Q: How do I reheat leftovers?
A: Reheat in the oven at 350°F (175°C) covered for 15–20 minutes, or microwave portions until hot.
Conclusion
For a simple classic version, check this recipe example at Spinach and Ricotta Stuffed Shells – Fork Knife Swoon. If you want more tips and variations, see Spinach ricotta stuffed shells – RecipeTin Eats. For another easy take on this dish, read Simple Spinach and Ricotta Stuffed Shells | Spoon Fork Bacon.
Spinach and Ricotta Stuffed Shells
Ingredients
Pasta and Sauce
- 12 pieces jumbo pasta shells Cook until firm but not soft.
- 1 jar marinara sauce (24 oz) Half for the bottom and half for topping.
Filling
- 2 cups fresh spinach, chopped Sauté until wilted.
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded Divide into two parts.
- 1/2 cup Parmesan cheese, grated
- 1 piece egg Use room temperature for easier mixing.
- 2 cloves garlic, minced
- to taste Salt and pepper
- Olive oil for greasing Used for sautéing.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package directions until al dente; drain and set aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add chopped spinach to the skillet and cook until wilted. Remove from heat.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, egg, cooked spinach, salt, and pepper. Mix until well combined.
Assembly and Baking
- Spread half of the marinara sauce on the bottom of a baking dish.
- Stuff each pasta shell with the cheese and spinach mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and top with the remaining mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
