Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells are a delightful and satisfying dish that’s perfect for busy home cooks. This recipe combines creamy ricotta with fresh spinach, all tucked into jumbo pasta shells and smothered in marinara sauce. It’s easy to prepare and can be made ahead of time, making it a great option for family dinners, gatherings, or meal prep. Plus, everyone loves a cheesy pasta dish!

Emma Hale Story

Growing up, my favorite memories are of family dinners at my grandmother’s house. She often made delicious stuffed pasta. Her Spinach and Ricotta Stuffed Shells were always a hit. The combination of creamy cheese and fresh spinach was comforting and satisfying. Today, I recreate that cherished dish in my own kitchen. It reminds me of home and the love that goes into cooking for family.

Why You’ll Love This Recipe

You’ll love Spinach and Ricotta Stuffed Shells for several reasons. First, it packs a flavorful punch while being surprisingly simple to make. Each bite is filled with creamy ricotta and fresh spinach, elevated by the marinara sauce. Additionally, this dish is great for meal prep. You can make it in advance and bake it just before serving. This recipe is perfect for Pinterest because it’s not only delicious but also visually appealing. The vibrant green spinach and melted cheese look stunning on your dinner table. It’s a dish that will impress your family and friends, making them want to save it for later!

Ingredients

1 – 12 jumbo pasta shells – Look for high-quality brands for the best texture.
2 – 1 cup ricotta cheese – Use whole milk ricotta for creaminess.
3 – 2 cups fresh spinach, chopped – Use fresh spinach for vibrant flavor.
4 – 1 cup mozzarella cheese, shredded – Reserve half for topping.
5 – 1/2 cup Parmesan cheese, grated – Adds a sharp, nutty flavor.
6 – 1 jar marinara sauce – Choose your favorite brand or make homemade.
7 – 1 egg – Helps bind the filling together.
8 – 1 teaspoon garlic powder – For added flavor.
9 – 1 teaspoon Italian seasoning – Brings warmth and depth.
10 – Salt – Enhances all the flavors.
11 – Pepper – Adds a bit of spice.

How to Make Spinach and Ricotta Stuffed Shells

1 – Preheat your oven to 375°F (190°C).
2 – Cook the jumbo pasta shells until al dente, then drain.

How to Serve

Spinach and Ricotta Stuffed Shells are versatile and pair beautifully with various sides. A light side salad with mixed greens and a tangy vinaigrette complements the richness of the dish. Garlic bread is another favorite; it’s perfect for soaking up any leftover marinara sauce. For added color, consider serving roasted vegetables or steamed broccoli on the side. These options balance the meal wonderfully and add even more flavor.

How to Perfect This Recipe

To make the best Spinach and Ricotta Stuffed Shells, consider a few handy tips. Use quality ingredients, especially in your cheeses and marinara. This elevates the whole dish. When cooking the pasta, don’t overboil it; al dente is best for stuffing. Feel free to customize the filling with herbs or add spices that you love. If you want a little kick, try adding red pepper flakes. Lastly, let the dish sit for a few minutes after baking. This resting time allows the flavors to meld together beautifully.

Common Mistakes

– Overcooking the pasta: Cook it al dente for the best results.
– Skipping the resting time: Let it cool a bit before serving to set the filling.
– Not seasoning enough: Don’t forget to season the filling well for flavor.

Storage and Reheating

To store leftovers, keep the Spinach and Ricotta Stuffed Shells in an airtight container in the fridge. They will stay fresh for 3-4 days. You can also freeze the stuffed shells before baking. Just cover them tightly and they’ll last up to 2 months. When you’re ready to eat, thaw in the fridge overnight. Reheat in the oven at 350°F until warmed through, or use the microwave for a quick option. Add extra marinara sauce if it appears dry.

Frequently Asked Questions

Can I make these stuffed shells ahead of time?
Yes! You can prepare them a day in advance and keep them in the fridge before baking.

Can I use different cheeses?
Absolutely! Feel free to mix in different cheeses like feta or goat cheese for a different flavor profile.

What can I use instead of spinach?
You can use kale or even cooked mushrooms if you prefer.

How do I make it gluten-free?
Use gluten-free jumbo pasta shells and check your marinara sauce for gluten-free labeling.

Conclusion

Spinach and Ricotta Stuffed Shells are a delicious and comforting dish that everyone will enjoy. It’s easy to prepare and perfect for busy nights. Give this recipe a try, and I hope it brings as much joy to your table as it does to mine. Enjoy your cooking!