Spinach and Ricotta Stuffed Shells

Why Make This Recipe

Spinach and Ricotta Stuffed Shells are a delicious and comforting dish that combines flavors everyone loves. This recipe is a great way to sneak in some greens and is perfect for family dinners. It’s also simple enough for beginners, making it a fantastic choice for anyone looking to impress guests or enjoy a hearty meal at home.

How to Make Spinach and Ricotta Stuffed Shells

Making Spinach and Ricotta Stuffed Shells is easy and fun. With just a few steps, you can create a tasty meal that will have everyone coming back for seconds.

Ingredients

• 16 large pasta shells
• 2 cups ricotta cheese
• 1 cup cooked spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 jar marinara sauce
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs

Directions

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions until al dente, then drain and set aside.
3. In a bowl, mix together the ricotta cheese, chopped spinach, 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian herbs, salt, and pepper until combined.
4. Spread a layer of marinara sauce in the bottom of a baking dish.
5. Fill each pasta shell with the ricotta mixture and place in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
7. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
8. Serve hot.

How to Serve Spinach and Ricotta Stuffed Shells

Serve these stuffed shells warm from the oven. They pair wonderfully with a side salad or garlic bread for a complete meal. A sprinkle of fresh herbs on top can add a nice touch!

How to Store Spinach and Ricotta Stuffed Shells

If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for about 3 to 4 days. Reheat in the oven or microwave before serving to enjoy them again.

Tips to Make Spinach and Ricotta Stuffed Shells

• Make sure to cook the pasta shells just until al dente so they don’t overcook while baking.
• Feel free to add other veggies to the ricotta mixture for extra flavor and nutrition.
• If you want a crispy topping, broil the stuffed shells for a few minutes after baking.

Serving Ideas

You can serve Spinach and Ricotta Stuffed Shells with sliced garlic bread or a Caesar salad. For a festive twist, a sprinkle of crushed red pepper or a drizzle of olive oil on top can enhance the dish.

Final Thoughts

Spinach and Ricotta Stuffed Shells are a delicious, comforting, and easy meal that everyone will love. Whether you’re cooking for family or friends, this dish is sure to be a winner.

FAQs

Can I freeze Spinach and Ricotta Stuffed Shells?
Yes, you can freeze the stuffed shells before baking. Just cover them tightly with plastic wrap and foil. Bake them directly from the freezer, adding extra time to the cooking process.

Can I use other types of cheese?
Absolutely! You can use any cheese combination you enjoy, like feta, goat cheese, or a blend of Italian cheeses.

What’s a good side dish for Spinach and Ricotta Stuffed Shells?
A simple side salad or steamed vegetables complements the dish nicely. Garlic bread is also a great choice for soaking up the marinara sauce.

Spinach and Ricotta Stuffed Shells

A delicious and comforting dish combining spinach and ricotta in large pasta shells, topped with marinara and melted mozzarella.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Pasta and Cheese

• 16 pieces large pasta shells
• 2 cups ricotta cheese
• 1 cup cooked spinach, chopped
• 1 cup shredded mozzarella cheese divided, 1/2 cup for filling and remaining for topping
• 1/2 cup grated Parmesan cheese
• 1 large egg

Sauce and Seasoning

• 1 jar marinara sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs
• to taste Salt and pepper

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions until al dente, then drain and set aside.
3. In a bowl, mix together the ricotta cheese, chopped spinach, 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian herbs, salt, and pepper until combined.
4. Spread a layer of marinara sauce in the bottom of a baking dish.
5. Fill each pasta shell with the ricotta mixture and place in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.

Baking

1. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Notes

Serve warm, ideally with a side salad or garlic bread. For extra flavor, sprinkle fresh herbs on top before serving. If you have leftovers, store them in an airtight container in the fridge for 3 to 4 days.