Spinach and ricotta stuffed shells are a delightful combination of flavors and textures that transform an ordinary weeknight meal into something special. This dish brings together tender pasta shells filled with creamy ricotta and fresh spinach, all topped with marinara sauce and gooey mozzarella. Whether you’re serving a family of hungry kids or hosting a dinner party, these stuffed shells are a surefire hit that can be prepared ahead of time and baked when you’re ready. The best part? This comforting recipe is not only delicious but wholesome, making it an excellent choice for anyone looking to add a bit of green to their plate.
Reasons to Try It
This dish is a true crowd-pleaser that hits on all accounts: it’s quick, budget-friendly, and hugely satisfying! The creamy ricotta cheese mixed with fresh spinach is a winning combination that appeals to both kids and adults alike. It’s perfect for meal prepping on weekends or an easy weeknight dinner, allowing you to make a hearty meal that can transition seamlessly from family dinner to cozy leftovers. It also shines during the holidays and gatherings, where you can impress your guests without spending all day in the kitchen.
“I made these stuffed shells for a family gathering, and they were gone in seconds! Everyone wanted the recipe.” – A satisfied home chef
How This Recipe Comes Together
Making spinach and ricotta stuffed shells is easier than it seems! Begin by preparing your jumbo pasta shells until al dente, then stuff them with a delicious blend of cheeses and spinach. Layer marinara sauce in your baking dish, tuck in the stuffed shells, and cover them with more sauce and cheese before baking. In about 45 minutes, you’ll have a bubbly, cheesy dish that fills the home with a delightful aroma.
What You’ll Need
To whip up this tasty meal, gather the following ingredients:
- 12 jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Feel free to customize with your favorite cheese or even add some sautéed mushrooms or roasted red peppers for extra flavor.
Directions to Follow
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente, then drain and cool.
- In a mixing bowl, combine the chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, Italian seasoning, and salt and pepper.
- Stuff each cooked shell with the spinach and cheese mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish and cover them with the remaining marinara sauce.
- Sprinkle extra mozzarella cheese on top, if desired.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Allow to cool slightly before serving.
Serving Suggestions
When it comes to serving, these stuffed shells are versatile. Pair them with a side salad for some freshness, or serve them with garlic bread to soak up that delicious marinara sauce. A light drizzle of olive oil and a sprinkle of fresh basil can elevate the dish even more. For a complete meal, you might also consider pairing it with a glass of red wine that complements the acidity of the tomato sauce.
Keeping Leftovers Fresh
Storing any extras of this dish is straightforward. Allow the stuffed shells to cool to room temperature, then transfer to an airtight container. They can be refrigerated for up to 3-4 days. For longer storage, consider freezing them. Make sure to wrap them tightly in plastic wrap followed by aluminum foil. They can be frozen for up to 3 months.
When reheating, add a splash of water and cover with foil to prevent dryness, or simply bake at 350°F (175°C) until heated through.
Pro Chef Tips
Here are a few tips to ensure your stuffed shells come out perfectly:
- Cook pasta shells al dente: This will prevent them from becoming mushy when baked.
- Don’t skip the egg: It helps bind the filling together for a better texture.
- Customize with ingredients: Feel free to throw in some fresh herbs or other vegetables into the filling for added flavor and nutrition.
Creative Twists
Want to shake things up? Here are a few variations to try:
- Switch up the greens: Swiss chard, kale, or even arugula can be used in place of spinach.
- Use different cheeses: Try feta, goat cheese, or even a vegan cheese alternative for a similar creamy texture.
- Add protein: Mixing in some cooked ground turkey or Italian sausage to the filling can amp up the protein content.
Common Questions
How long does it take to prep this recipe?
It typically takes about 20 minutes to prepare the ingredients and stuff the shells, followed by a baking time of approximately 35 minutes.
Can I make this dish ahead of time?
Absolutely! You can prepare the stuffed shells a day in advance, just cover them tightly and store them in the refrigerator until you’re ready to bake.
What can I use instead of ricotta cheese?
Cottage cheese or a non-dairy cream cheese can be used as a substitute.
How do I know if my stuffed shells are cooked through?
The cheese should be melted and bubbly, and you can always use a meat thermometer to check if they’ve reached a safe internal temperature of 165°F (74°C).
With its creamy filling and hearty pasta, spinach and ricotta stuffed shells offer a delicious way to bring warmth to your table. Whether you choose to serve them on a busy weeknight or as a special treat, they’re sure to become a favorite in your household. Enjoy!
Print
Spinach and Ricotta Stuffed Shells
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy ricotta and fresh spinach stuffed into jumbo pasta shells, topped with marinara sauce and gooey mozzarella.
Ingredients
- 12 jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente, then drain and cool.
- In a mixing bowl, combine the chopped spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, Italian seasoning, and salt and pepper.
- Stuff each cooked shell with the spinach and cheese mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish and cover them with the remaining marinara sauce.
- Sprinkle extra mozzarella cheese on top, if desired.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Allow to cool slightly before serving.
Notes
Great for meal prep; can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian