Why Make This Recipe
Spinach and Ricotta Stuffed Shells are a wonderful choice for dinner. They are easy to make and delicious. This recipe is great for anyone who loves pasta and cheese. It is also a nice way to sneak in some greens. You can serve it for a family meal, a gathering, or even make it for leftovers. It is satisfying and comforting, making it a perfect dish for any occasion.
How to Make Spinach and Ricotta Stuffed Shells
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Directions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions; drain and set aside.
- In a bowl, mix together ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
- Stuff each pasta shell with the cheese and spinach mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the dish, seam side up.
- Pour the remaining marinara sauce over the shells and sprinkle with additional mozzarella if desired.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is bubbly.
- Let it cool for a few minutes before serving.
How to Serve Spinach and Ricotta Stuffed Shells
Serve these stuffed shells hot from the oven. You can add some fresh basil or extra parmesan on top for garnish. They pair well with a side salad or garlic bread. This makes for a complete and well-rounded meal that everyone will enjoy.
How to Store Spinach and Ricotta Stuffed Shells
If you have any leftovers, you can store them in an airtight container in the fridge. They will stay fresh for about 3-4 days. To reheat, simply place them in the oven at 350°F (175°C) until heated through. You can also freeze them before baking for a quick meal later. If freezing, make sure to wrap them well and use them within 2-3 months.
Tips to Make Spinach and Ricotta Stuffed Shells
- Make sure the pasta shells are not overcooked; they should be firm to the bite as they will continue to cook in the oven.
- Feel free to add other vegetables like mushrooms or zucchini for extra flavor and nutrition.
- Use fresh mozzarella for a creamier texture and richer taste.
- Adjust the seasonings to your taste. You can add more garlic or spices if you prefer bolder flavors.
Variation
You can turn this dish into a meat version by adding cooked ground beef or sausage to the cheese mixture. This gives a heartier feel and adds a different flavor profile.
FAQs
Can I make the stuffed shells ahead of time?
Yes, you can prepare the shells and assemble them a day ahead. Just cover them and store them in the fridge until you are ready to bake.
What can I use instead of ricotta cheese?
You can use cottage cheese or cream cheese as a substitute, but the flavor and texture may vary slightly.
Can I use frozen spinach?
Yes, frozen spinach works well. Just make sure to thaw and drain any excess water before mixing it into the cheese mixture.
Spinach and Ricotta Stuffed Shells
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions; drain and set aside.
- In a bowl, mix together ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
- Stuff each pasta shell with the cheese and spinach mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the dish, seam side up.
- Pour the remaining marinara sauce over the shells and sprinkle with additional mozzarella if desired.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is bubbly.
- Let it cool for a few minutes before serving.