These Spinach and Ricotta Stuffed Shells are like little pasta pillows filled with cheesy goodness! The creamy ricotta paired with fresh spinach makes for a tasty combo.
Honestly, who can resist a big tray of cheesy pasta? I love making this dish because it’s hearty, fun to stuff, and perfect for sharing with friends or family. Can’t wait for everyone to dig in!
Key Ingredients & Substitutions
Jumbo pasta shells: These are perfect for stuffing! If you can’t find them, consider using manicotti or even cannelloni tubes as a substitute. Just adjust the cooking time as needed.
Spinach: Fresh spinach is great for its bright color and flavor, but frozen spinach works too. It’s super convenient! Just make sure to squeeze out excess moisture before mixing.
Ricotta cheese: This is essential for a creamy filling. If you’re looking for a lighter option, try cottage cheese instead. Blend it a bit for a smoother consistency!
Cheeses: Mozzarella and Parmesan bring rich flavors. If you’re dairy-free, look for nut-based cheese alternatives. They melt differently, so be aware of that.
How Can I Make Sure My Spinach and Ricotta Stuffed Shells Hold Together?
Getting the stuffed shells to hold their shape and stay together is crucial. Here are some tips:
- Cook the pasta shells until just al dente. This way they won’t break when you stuff them.
- Don’t overstuff the shells; a generous spoonful is enough. This helps prevent spilling during baking.
- Make sure your sauce is thick enough. A runny sauce can make the filling soggy and make the shells fall apart.
- Covering with foil while baking helps steam the dish but remove it toward the end to get that nice cheese browning.
Spinach and Ricotta Stuffed Shells
Ingredients You’ll Need:
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 5 cups fresh spinach, chopped (or 1 package frozen spinach, thawed and drained)
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 large egg
- 2 cups marinara sauce (homemade or store-bought)
- Salt and pepper, to taste
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 40 minutes of baking time. So, overall, you should set aside about 55 minutes to get these delicious stuffed shells ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 375°F (190°C) so it’s nice and hot by the time you’re ready to bake your stuffed shells.
2. Cook the Pasta Shells:
In a large pot, bring some salted water to a boil. Carefully add the jumbo pasta shells and cook them according to the package instructions until they’re al dente—this usually means they’ll still be a little firm. When they’re done, drain the shells and run some cold water over them to keep them from sticking together. Set them aside to cool.
3. Sauté the Spinach:
In a skillet, heat the olive oil over medium heat. Once hot, toss in the minced garlic and sauté it for about 1 minute until it becomes fragrant. Then, add in your chopped spinach. If you’re using fresh spinach, cook it until it wilts, which should take about 3-4 minutes. If you chose frozen, just warm it through. Once done, remove the skillet from the heat and let it cool a bit.
4. Make the Filling:
Grab a large mixing bowl and combine the ricotta cheese, 3/4 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, the sautéed spinach, egg, and a pinch of salt and pepper. Stir everything together until it’s nicely mixed.
5. Assemble the Dish:
Spread about 1 cup of marinara sauce evenly in the bottom of a baking dish. Then, it’s time to stuff those shells! Take each cooked shell and fill it with a generous spoonful of the ricotta-spinach mixture. Place the stuffed shells in the baking dish, opening side up.
6. Add More Sauce and Cheese:
Once all your shells are nestled in the dish, pour the remaining marinara sauce over the top of them. Then, sprinkle the rest of the mozzarella and Parmesan cheeses evenly over everything.
7. Bake:
Now cover your baking dish with foil to keep everything nice and steamy. Bake for 25 minutes, then take off the foil and bake for another 10 minutes until the cheese is all bubbly and slightly golden. Your kitchen is going to smell amazing!
8. Let It Cool:
After pulling the dish from the oven, let it cool for a couple of minutes to make it easier to serve. If you like, garnish the stuffed shells with some fresh basil or parsley for a nice touch.
Enjoy your cheesy, creamy, spinach-filled stuffed shells!
Can I Use Different Types of Cheese?
Absolutely! While ricotta, mozzarella, and Parmesan are classic choices, feel free to experiment. For a sharper flavor, try adding some feta or goat cheese. If you’re dairy-free, nut-based cheese alternatives can work well too.
How Can I Prepare This Dish Ahead of Time?
You can definitely prepare the stuffed shells in advance! Assemble everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. When you’re ready to bake, allow it to come to room temperature before putting it in the oven to ensure even cooking.
What Can I Substitute for Marinara Sauce?
If marinara isn’t your thing, you can use alfredo sauce for a creamy variation, or even pesto for a different flavor profile. Just remember that this will change the overall taste of the dish!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them back in the oven at 350°F (175°C) until warmed through, or microwave individual servings.
