When the day calls for comfort food that feels like a warm hug, look no further than a plate of Spinach and Ricotta Stuffed Shells. There’s something undeniably special about twirling a fork around those jumbo pasta shells, each one cradling a creamy filling that’s rich, yet somehow still light. This dish has graced our table on countless occasions, from quiet weeknight dinners to gatherings filled with laughter. It’s an inviting recipe that bridges culinary tradition and family love with every cheesy bite.
Why You’ll Love This Dish
What makes this recipe so irresistible? For starters, it balances flavor and nutrition beautifully. Spinach adds a fresh, vibrant note while ricotta and mozzarella envelop everything in decadence. Plus, with just a handful of ingredients, you can whip up a dish that feels like a luxurious entree at a fine restaurant—all from the comfort of your kitchen. It’s budget-friendly, making it a reliable choice for families, college students, or anyone looking to eat well without breaking the bank.
“These stuffed shells are heavenly! My kids can’t get enough of them, and I love knowing they’re eating spinach without even realizing it!” – A satisfied home cook
Step-by-Step Overview
Making Spinach and Ricotta Stuffed Shells is as rewarding as it is straightforward. You’ll start with cooking the pasta, then whip up a delightful filling, and finally, layer everything in a baking dish, topped with marinara and cheese. It’s a lovely assembly process that allows you to savor the moment, reflecting on how homemade meals create lasting memories.
What You’ll Need
To create this comforting dish, gather the following ingredients:
- 12 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup spinach, cooked and chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 jar marinara sauce
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Feel free to experiment a little! For example, swap in kale for the spinach if you prefer or try adding some herbs like oregano or thyme to the cheese mixture for an extra layer of flavor.
Directions to Follow
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package instructions until they’re al dente. Drain them and set them aside, letting them cool slightly so you can handle them without burning your fingers.
- In a mixing bowl, combine the ricotta cheese, cooked spinach, half a cup of the mozzarella, Parmesan, egg, garlic powder, salt, and pepper. Mix everything until it’s creamy and well combined.
- Pour a thin layer of marinara sauce on the bottom of a baking dish, just enough to prevent sticking and give the shells a little bed to nestle into.
- Carefully stuff each cooked shell with the ricotta and spinach mixture, placing them snugly in the baking dish.
- Once all the shells are perfectly packed, pour the remaining marinara sauce over the top and sprinkle the last bit of mozzarella cheese on for that irresistible melty finish.
- Cover the dish with foil and bake for 25 minutes, which lets everything bubble together beautifully.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is gloriously bubbly and golden.
- Garnish with fresh basil if desired, and serve warm, allowing the smells to envelop your kitchen.
Best Ways to Enjoy It
These stuffed shells are wonderful on their own, but why stop there? Pair them with a crisp side salad dressed in a zesty vinaigrette to balance out the richness. Garlic bread is always a hit, soaking up any leftover marinara sauce. And for a cozy touch, consider serving them with a glass of red wine to elevate your dining experience.
How to Store & Freeze
Leftover stuffed shells can be a delightful treat! To keep them fresh, store any extras in an airtight container in the fridge for up to three days. You can also freeze them, layering them in a freezer-safe dish with marinara sauce. When reheating, ensure they reach an internal temperature of 165°F to guarantee safety.
Helpful Cooking Tips
- To save on cooking time, prepare the spinach and ricotta mixture the night before.
- If you’re short on jumbo pasta shells, regular pasta can work in a pinch; just layer the mixture and sauce in a casserole dish instead.
- A sprinkle of red pepper flakes before serving can add a lovely kick if you enjoy heat!
Creative Twists
Feeling adventurous? Try mixing in some sun-dried tomatoes for a burst of flavor. Or, swap the marinara for a homemade basil pesto for a fresh twist. You could also consider adding sautéed mushrooms or ground turkey to the ricotta mix for added texture and protein.
Your Questions Answered
What’s the prep time for Spinach and Ricotta Stuffed Shells?
Typically, you can prepare these shells in about 20-30 minutes, with cooking and baking taking an additional 35-40 minutes.
Can I make these ahead of time?
Absolutely! You can assemble the shells a day in advance, cover them tightly, and store them in the fridge. Just pop them in the oven when you’re ready to enjoy.
What should I do if I have leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. They reheat beautifully in the oven or microwave!
As you gather your ingredients and prepare to dive into this comforting recipe, remember that the joy of cooking is not just in the eating but in the love and care you pour into each step. Happy cooking!
Spinach and Ricotta Stuffed Shells
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package instructions until they’re al dente. Drain and set aside to cool slightly.
- In a mixing bowl, combine the ricotta cheese, cooked spinach, half a cup of the mozzarella, Parmesan, egg, garlic powder, salt, and pepper. Mix until creamy and well combined.
- Pour a thin layer of marinara sauce on the bottom of a baking dish.
- Carefully stuff each cooked shell with the ricotta and spinach mixture, placing them snugly in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle with remaining mozzarella cheese.
- Cover the dish 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.
- Garnish with fresh basil if desired and serve warm.