Introduction to Stuffed Shells with Ricotta & Spinach
As a busy mom, I know how challenging it can be to whip up a meal that pleases everyone. That’s why I adore these Stuffed Shells with Ricotta & Spinach. They’re not just delicious; they’re a warm hug on a plate! Imagine creamy ricotta mingling with fresh spinach, all wrapped in tender pasta shells and topped with marinara sauce. This dish is perfect for a quick weeknight dinner or a cozy gathering with loved ones. Trust me, once you try these stuffed shells, they’ll become a staple in your kitchen!
Why You’ll Love This Stuffed Shells with Ricotta & Spinach
These Stuffed Shells with Ricotta & Spinach are a lifesaver for busy nights! They come together quickly, making them perfect for those evenings when time is tight. The creamy filling is a delightful surprise, and the cheesy topping adds a comforting touch. Plus, they’re a hit with both kids and adults, so you can finally enjoy a meal that everyone loves. What’s not to adore?
Ingredients for Stuffed Shells with Ricotta & Spinach
Gathering the right ingredients is key to making these Stuffed Shells with Ricotta & Spinach shine. Here’s what you’ll need:
- Jumbo pasta shells: These are the stars of the dish, perfect for holding all that creamy goodness.
- Ricotta cheese: This creamy cheese adds richness and a delightful texture to the filling.
- Fresh spinach: Packed with nutrients, it brings a pop of color and flavor to the mix.
- Shredded mozzarella cheese: This melty cheese on top creates a golden, bubbly finish that’s hard to resist.
- Grated Parmesan cheese: A sprinkle of this adds a salty, nutty flavor that elevates the dish.
- Egg: This helps bind the filling together, ensuring it stays put inside the shells.
- Marinara sauce: A rich tomato sauce that brings everything together, adding moisture and flavor.
- Garlic powder: A dash of this enhances the overall taste, giving it that comforting Italian vibe.
- Italian seasoning: A blend of herbs that adds depth and aroma to the filling.
- Salt and pepper: Essential for seasoning, these simple ingredients make a big difference.
For those looking to mix things up, consider adding fresh herbs like basil or oregano for an extra flavor boost. You can also swap out the spinach for other greens like kale or Swiss chard if you prefer. And if you’re in a pinch, store-bought marinara works just fine!
Exact quantities for each ingredient can be found at the bottom of the article, ready for printing. Happy cooking!
How to Make Stuffed Shells with Ricotta & Spinach
Making Stuffed Shells with Ricotta & Spinach is a delightful journey that’s easier than you might think. Follow these simple steps, and you’ll have a comforting dish ready to impress your family!
Step 1: Preheat the Oven
First things first, preheat your oven to 375°F (190°C). Preheating is crucial because it ensures even cooking. You want those cheesy tops to bubble and brown perfectly!
Step 2: Cook the Pasta Shells
Next, bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them according to the package instructions until they’re al dente. This means they should be firm to the bite, not mushy. Drain the shells and set them aside to cool slightly. Trust me, you don’t want them falling apart when you stuff them!
Step 3: Prepare the Filling
In a mixing bowl, combine the ricotta cheese, chopped spinach, ½ cup of mozzarella cheese, grated Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix everything until it’s well blended. The filling should be creamy and flavorful, ready to fill those shells with goodness!
Step 4: Stuff the Shells
Now comes the fun part! Take each cooked shell and gently stuff it with the ricotta and spinach mixture. Use a spoon or your fingers to pack the filling in, but be careful not to overfill. You want them to hold their shape without bursting at the seams!
Step 5: Assemble the Dish
Grab a baking dish and spread 1 cup of marinara sauce on the bottom. This not only adds flavor but also prevents the shells from sticking. Place the stuffed shells in the dish, open side up, and cover them with the remaining marinara sauce. Finally, sprinkle the rest of the mozzarella cheese on top for that gooey finish!
Step 6: Bake the Stuffed Shells
Cover the dish with aluminum foil and pop it in the oven. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes. This will give you that golden, bubbly cheese we all crave. Keep an eye on them to ensure they don’t overcook. Once they’re done, let them cool for a few minutes before serving. Enjoy the delicious aroma filling your kitchen!
Tips for Success
- Make sure to cook the pasta shells al dente to prevent them from becoming mushy.
- Use fresh spinach for the best flavor and nutrients; frozen spinach can be watery.
- Don’t skip the resting time after baking; it helps the filling set.
- Feel free to customize the filling with your favorite herbs or veggies.
- For a crispy top, broil the stuffed shells for a minute after baking.
Equipment Needed
- Large pot: For boiling the pasta shells. A deep skillet can work too.
- Mixing bowl: To combine the filling. Any large bowl will do.
- Baking dish: A 9×13 inch dish is ideal, but any oven-safe dish works.
- Aluminum foil: To cover the dish while baking. Parchment paper is a good alternative.
- Spoon or spatula: For stuffing the shells and mixing the filling.
Variations of Stuffed Shells with Ricotta & Spinach
- Meat Lover’s Delight: Add cooked ground beef or Italian sausage to the ricotta mixture for a heartier filling.
- Cheesy Spinach: Mix in additional cheeses like feta or goat cheese for a tangy twist.
- Herb Infusion: Incorporate fresh herbs like basil, parsley, or dill into the filling for a burst of flavor.
- Gluten-Free Option: Use gluten-free pasta shells to make this dish suitable for those with dietary restrictions.
- Vegan Version: Substitute ricotta with a blend of tofu, nutritional yeast, and lemon juice for a plant-based alternative.
Serving Suggestions for Stuffed Shells with Ricotta & Spinach
- Garlic Bread: Serve warm, buttery garlic bread on the side for a delightful crunch.
- Green Salad: A fresh mixed greens salad with a light vinaigrette complements the richness of the stuffed shells.
- Wine Pairing: A glass of Chianti or a crisp white wine enhances the Italian flavors beautifully.
- Presentation: Garnish with fresh basil or parsley for a pop of color and freshness.
FAQs about Stuffed Shells with Ricotta & Spinach
Can I make Stuffed Shells with Ricotta & Spinach ahead of time?
Absolutely! You can prepare the stuffed shells in advance and store them in the refrigerator before baking. Just cover them tightly with foil. When you’re ready to bake, add a few extra minutes to the cooking time.
What can I substitute for ricotta cheese?
If you’re looking for alternatives, cottage cheese works well in a pinch. You can also blend tofu with a bit of lemon juice and nutritional yeast for a vegan option that mimics ricotta’s texture.
How do I store leftovers of Stuffed Shells with Ricotta & Spinach?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through. They make for a quick lunch or dinner!
Can I freeze Stuffed Shells with Ricotta & Spinach?
Yes! These stuffed shells freeze beautifully. Just assemble them in a freezer-safe dish, cover tightly, and freeze. When you’re ready to enjoy, bake from frozen, adding extra time to ensure they’re heated through.
What can I serve with Stuffed Shells with Ricotta & Spinach?
These stuffed shells pair wonderfully with garlic bread, a fresh green salad, or a light soup. A glass of wine can elevate the meal, making it feel extra special!
Final Thoughts
Cooking Stuffed Shells with Ricotta & Spinach is more than just preparing a meal; it’s about creating memories around the dinner table. The joy of watching my family dig into these cheesy, flavorful shells warms my heart. Each bite is a reminder of the love and care that goes into home-cooked meals. Whether it’s a busy weeknight or a special occasion, this dish brings everyone together. I hope you find as much happiness in making and sharing these stuffed shells as I do. Happy cooking, and may your kitchen always be filled with laughter and delicious aromas!
Print
Stuffed Shells with Ricotta & Spinach You’ll Love Today
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious stuffed pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara sauce and cheese.
Ingredients
- 20 jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
- Stuff each cooked pasta shell with the ricotta and spinach mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish and cover with the remaining marinara sauce.
- Sprinkle the remaining mozzarella cheese on top.
- Cover the dish with aluminum 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 cool for a few minutes before serving.
Notes
- For a vegetarian option, ensure the marinara sauce is meat-free.
- Feel free to add herbs like basil or oregano for extra flavor.
- These can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
