Cooking is a delightful adventure, and there’s nothing quite like the experience of savoring Spinach and Ricotta Stuffed Shells. Picture this: giant pasta shells, tender yet firm, enveloped in a creamy blend of ricotta and vibrant spinach, all slathered in rich tomato sauce. crockpot chicken and potatoes The aroma wafts through your kitchen, promising a meal that’s not just appetizing but also a feast for the senses.
As I think back to the first time I made these stuffed shells, I remember the look on my friend’s face as they took their first bite. It was as if they had just discovered a hidden treasure! Spinach and Ricotta Stuffed Shells are perfect for family gatherings or cozy vegetable soup-recipe/”>veggie loaded vegetable soup Let’s dive into this culinary delight that guarantees smiles around the dinner table.
Why You'll Love This Recipe
- These Spinach and Ricotta Stuffed Shells are incredibly easy to make, allowing even novice cooks to shine
- The flavor profile boasts creamy richness balanced with tangy tomato sauce
- Their vibrant presentation makes them an eye-catching addition to any meal
- Versatile enough for both weeknight dinners and special occasions, they promise satisfaction every time
I once made these stuffed shells for my family reunion, and let me tell you, they vanished faster than my uncle could say “pass the bread.” Everyone raved about them! For more inspiration, check out this healthy zucchini recipes recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Large Pasta Shells: Opt for jumbo shells; they hold the filling perfectly and offer a delightful bite.
- Fresh Spinach: Choose bright green leaves for the best flavor; you can use frozen spinach if needed.
- Ricotta Cheese: A must-have for creaminess; whole milk ricotta works best for flavor.
- Parmesan Cheese: Grate fresh parmesan for a nutty finish that elevates the dish.
- Marinara Sauce: Use store-bought or homemade sauce; either way, it adds wonderful flavor.
- Garlic: Freshly minced garlic brings aromatic depth to the filling.
- Italian Seasoning: A blend of herbs enhances the filling’s flavor profile beautifully.
- Salt and Pepper: Essential seasonings to taste; don’t skip them!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Oven and Pasta Shells: Preheat your oven to 375°F (190°C). Meanwhile, bring a large pot of salted water to a boil and cook your jumbo pasta shells according to package directions until al dente.
Create the Filling: In a large mixing bowl, combine ricotta cheese, sautéed garlic, chopped fresh spinach, grated parmesan cheese, Italian seasoning, salt, and pepper. Mix until everything is well incorporated.
Stuff Those Shells!: Once cooked pasta has cooled slightly, take each shell and fill it generously with the spinach-ricotta mixture. Don’t be shy; pack them tightly!
Add Sauce to Your Baking Dish: Spread half of your marinara sauce evenly across a baking dish. This prevents sticking and adds incredible flavor right from the start.
Arrange and Cover with Sauce: Place stuffed shells seam side up in your baking dish. Pour remaining marinara sauce over them generously so they’re well-coated.
Bake Until Bubbling: Cover with aluminum foil and bake for 25 minutes. Then remove foil and bake for an additional 10 minutes until bubbly and golden on top.
Now sit back while your house fills with mouth-watering aromas—trust me; your neighbors will be jealous!
Enjoy these delicious Spinach and Ricotta Stuffed Shells with friends and family, making memories around the dinner table while savoring every cheesy bite! sheet pan Thanksgiving dinner.
You Must Know
- Spinach and Ricotta Stuffed Shells are a delightful blend of creamy, savory flavors
- They make for an impressive dish that’s surprisingly easy to prepare, perfect for weeknight dinners or entertaining
- The bright colors and aromas will elevate any dining experience
Perfecting the Cooking Process
Start by boiling the pasta shells until al dente, then prepare the filling while they cook. This saves time and keeps everything fresh and delicious.
Add Your Touch
Feel free to swap spinach for kale or add sun-dried tomatoes for an extra flavor punch. Personalize your shells with favorite herbs like basil or thyme.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in a 350°F oven until warm, about 20 minutes, for best results.
Chef's Helpful Tips
- To elevate your Spinach and Ricotta Stuffed Shells, always taste your filling before stuffing
- Use freshly grated cheese for a creamier texture
- A sprinkle of crushed red pepper adds a delightful kick!
Sharing this dish with friends reminds me of my cousin’s pasta night, where laughter filled the kitchen as we experimented with flavors and spices together.
FAQ
Can I use frozen spinach for the stuffed shells?
Yes, just ensure it’s fully thawed and drained to avoid excess moisture.
What type of cheese works best?
A blend of ricotta and mozzarella gives the perfect creamy and stretchy texture.
Can I prepare these shells ahead of time?
Absolutely! Assemble them a day in advance and refrigerate until ready to bake.
Spinach and Ricotta Stuffed Shells
- Total Time: 55 minutes
- Yield: Serves 4 (8 stuffed shells per serving) 1x
Description
Cooking Spinach and Ricotta Stuffed Shells is a delightful way to impress family and friends with minimal effort. These jumbo pasta shells are filled with a creamy mixture of ricotta and fresh spinach, all smothered in savory marinara sauce. They are perfect for weeknight dinners or special occasions, offering a satisfying meal that looks as good as it tastes.
Ingredients
- 12 large pasta shells
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese (whole milk)
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Cook the pasta shells in salted boiling water until al dente; drain and set aside.
- In a mixing bowl, combine ricotta, spinach, Parmesan, garlic, Italian seasoning, salt, and pepper.
- Fill each pasta shell with the spinach-ricotta mixture.
- Spread half of the marinara sauce in a baking dish. Place stuffed shells seam-side up and cover with remaining sauce.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (200g)
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 45mg