why make this recipe
Spinach and Ricotta Stuffed Shells are a delicious and comforting meal. They are perfect for family dinners or gatherings. This dish combines creamy ricotta cheese and fresh spinach, all wrapped inside pasta shells and covered with marinara sauce and melted cheese. It’s filling, nutritious, and loved by both kids and adults. Plus, it’s easy to make and can be prepared in advance, making it a great choice for busy weeknights.
how to make Spinach and Ricotta Stuffed Shells
Ingredients:
- 12 large pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for greasing
Directions:
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until they are al dente, then drain.
- In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup mozzarella, Parmesan cheese, egg, garlic powder, salt, and pepper.
- Grease a baking dish with olive oil.
- Fill each pasta shell with the cheese and spinach mixture and place them in the baking dish.
- Pour marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Serve warm.
how to serve Spinach and Ricotta Stuffed Shells
Serve the stuffed shells hot right from the oven. They pair well with a simple green salad and garlic bread. You can also sprinkle some fresh herbs like basil or parsley on top for added flavor and color.
how to store Spinach and Ricotta Stuffed Shells
Store any leftovers in an airtight container in the fridge. They will last about 3-4 days. To reheat, place them in the oven at 350°F (175°C) until warmed through. You can also microwave them for a quick option.
tips to make Spinach and Ricotta Stuffed Shells
- Make sure the pasta shells are not overcooked, as they can break when you fill them. Al dente is the perfect texture.
- If you want a richer flavor, add some chopped herbs like oregano or basil to the cheese mixture.
- Feel free to add some ground meat to the filling for a heartier version.
variation
You can easily customize this recipe. For a vegetarian twist, try adding mushrooms, zucchini, or red peppers to the filling. For a lighter version, you can use low-fat ricotta and mozzarella cheese.
FAQs
1. Can I use different types of cheese?
Yes, you can use any cheese you like. Cottage cheese or goat cheese can work well in place of ricotta.
2. Can I prepare this dish ahead of time?
Absolutely! You can assemble the stuffed shells a day in advance and keep them covered in the fridge. Just bake them when you’re ready.
3. Can I freeze stuffed shells?
Yes, stuffed shells freeze well. Prepare them as directed, but do not bake. Cover tightly and freeze for up to three months. Bake directly from the freezer, adding a bit more time to the cooking.
Enjoy making and sharing this delightful dish!
Spinach and Ricotta Stuffed Shells
Ingredients
Pasta and Filling
- 12 large large pasta shells For stuffing
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded Divided into two portions for filling and topping
- 1/2 cup grated Parmesan cheese
- 1 large egg Helps bind the filling
- 1 teaspoon garlic powder For flavor
- to taste Salt and pepper Adjust according to preference
- Olive oil for greasing Used to grease the baking dish
Sauce
- 2 cups marinara sauce To pour over the stuffed shells
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente, then drain.
- In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup mozzarella, Parmesan cheese, egg, garlic powder, salt, and pepper.
- Grease a baking dish with olive oil.
Assembly and Baking
- Fill each pasta shell with the cheese and spinach mixture and place them in the baking dish.
- Pour marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Serve warm.
