why make this recipe
Spinach and Ricotta Stuffed Shells are a delicious and comforting dish that combines flavors and textures perfectly. This recipe is great for family dinners, gatherings, or even meal prep for the week. Not only are they tasty, but they are also packed with nutrients from the spinach and are satisfying without being too heavy. Plus, who doesn’t love cheesy pasta?
How to make Spinach and Ricotta Stuffed Shells
Ingredients :
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 egg
- 1 jar marinara sauce
- Salt and pepper to taste
- Olive oil
- Basil and oregano for seasoning
Directions :
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside.
- In a mixing bowl, combine ricotta, spinach, mozzarella, Parmesan, egg, salt, and pepper.
- Stuff each pasta shell with the cheese and spinach mixture.
- Spread a layer of marinara sauce at the bottom of a baking dish.
- Place the stuffed shells in the dish, then pour more marinara sauce on top.
- Sprinkle with additional mozzarella and Parmesan cheese.
- Cover 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 and serve.
How to serve Spinach and Ricotta Stuffed Shells
Serve these stuffed shells hot from the oven. They make a wonderful main course alongside a side salad or some garlic bread. You can also sprinkle fresh herbs or a pinch of red pepper flakes on top for added flavor.
How to store Spinach and Ricotta Stuffed Shells
If you have leftovers, let them cool completely and store them in an airtight container in the fridge. They will stay fresh for 3 to 4 days. You can also freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap and then in foil before placing them in the freezer.
Tips to make Spinach and Ricotta Stuffed Shells
- Use fresh spinach for a brighter flavor, or thaw frozen spinach if that’s what you have. Just make sure to squeeze out as much excess water as possible.
- Experiment with different cheeses. Adding some goat cheese or a blend of Italian cheeses can change the flavor profile.
- Don’t skip the marinara sauce; it adds moisture and flavor to the dish.
variation
You can add ground meat, such as turkey or beef, to the cheese filling for a meatier version. Another variation is to use different vegetables, like mushrooms or zucchini, to mix with the cheese.
FAQs
Can I make Spinach and Ricotta Stuffed Shells ahead of time?
Yes! You can prepare them the day before, cover them, and refrigerate. Just bake them when you’re ready to serve.
What can I serve with Spinach and Ricotta Stuffed Shells?
They pair well with a fresh side salad, garlic bread, or steamed vegetables.
Can I use other pasta shapes?
Absolutely! If you don’t have jumbo shells, you can use manicotti or even roll the filling in lasagna noodles.
