These Spinach and Ricotta Stuffed Shells are like little pasta hugs filled with creamy goodness! With ricotta cheese and spinach wrapped in giant pasta shells, they are super comforting.
Get ready for a tasty meal that feels both fancy and homey. I love serving these with a simple tomato sauce on top—just the right touch! Yum!
Key Ingredients & Substitutions
Jumbo Pasta Shells: These shells are perfect for holding the creamy filling. If you can’t find jumbo shells, you can use manicotti, or even cannelloni, just ensure they’re big enough to stuff!
Ricotta Cheese: This is what makes the filling creamy. If you’re looking for a lighter option, you can use cottage cheese, just blend it a bit for a smoother texture. Vegan ricotta made from blended tofu and nutritional yeast is also a great alternative.
Spinach: Frozen spinach is super convenient here; just ensure it’s well-drained. Fresh spinach can also be used—just sauté it until wilted and chop it up. I sometimes mix in a bit of kale for added nutrition!
Cheese: Ricotta is the star, but mozzarella adds that oh-so-good stretchy texture. For more flavor, you might try provolone or fontina instead of mozzarella, and cheddar can work well for a different twist!
Marinara Sauce: You can use store-bought for convenience, or make your own if you have extra time. If you’re looking for something with less acidity, a creamy alfredo sauce can be a delicious change-up.
How Can I Ensure Perfectly Stuffed Shells?
Stuffing those jumbo shells can be tricky, but with a few tips, it becomes a breeze! Here’s how to make it work:
- Use a piping bag or a zip-lock bag with the corner snipped off to fill the shells more easily.
- Don’t overfill! A generous spoonful is great, but if they overflow, they can break or become messy.
- Make sure the shells are slightly cooled before filling them to avoid burning your hands.
Once stuffed, place them carefully in the baking dish and cover with sauce to keep them moist while baking. Enjoy those deliciously cheesy bites!
Delicious Spinach and Ricotta Stuffed Shells Recipe
Ingredients You’ll Need:
For the Shells and Filling:
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning or dried oregano
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 2 cups marinara or tomato pasta sauce
For Garnish:
- Fresh basil leaves, for garnish (optional)
How Much Time Will You Need?
This scrumptious dish will take about 15 minutes of preparation time and 35 minutes of baking time. In total, plan for around 50 minutes before you can dig into those cheesy, delicious stuffed shells!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first! Preheat your oven to 375°F (190°C). While that’s heating up, lightly grease a 9×13 inch baking dish. This is where all the magic will happen!
2. Cook the Pasta Shells:
Cook the jumbo pasta shells in a large pot of boiling salted water according to the package instructions until they are al dente—this means they are firm to the bite. Once they’re done, drain them carefully and set them aside to cool slightly. You want them to be easy to handle when you start stuffing!
3. Mix the Filling:
In a large mixing bowl, throw in your ricotta cheese, 1 cup of the shredded mozzarella, 1/4 cup of the grated Parmesan, the thawed spinach (make sure it’s well-drained), the egg, minced garlic, Italian seasoning, salt, and pepper. Mix everything together well until it’s all combined into a creamy filling.
4. Assemble the Dish:
Spread 1 cup of marinara sauce over the bottom of your baking dish. This helps keep the shells moist while baking and adds flavor!
5. Stuff Each Shell:
Now comes the fun part! Carefully spoon the spinach and ricotta mixture into each cooked pasta shell. Be generous, but don’t overstuff—fill them enough to be nice and full but avoid any overflow. Place the filled shells in a single layer in the baking dish over the sauce.
6. Add More Sauce and Cheese:
Cover the stuffed shells with the remaining marinara sauce. Don’t be shy! Then sprinkle the remaining mozzarella and Parmesan cheese evenly over the top. You want everything to be cheesy and delicious!
7. Bake to Perfection:
Cover the dish with foil and pop it in the preheated oven. Bake for 25 minutes. After that, remove the foil and let it bake for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden. Your kitchen will smell amazing during this time!
8. Let It Rest:
Once they’re out of the oven, let the stuffed shells rest for a few minutes. This helps the flavors settle and makes serving easier.
9. Garnish and Serve:
For a fresh touch, garnish with fresh basil leaves if you like. Then, serve those tasty stuffed shells warm. Enjoy every cheesy bite!
These Spinach and Ricotta Stuffed Shells are not just a meal; they’re a comforting experience that’s perfect for any gathering or a cozy night in. Enjoy! 😊
Can I Use Fresh Spinach Instead of Frozen?
Absolutely! You can substitute fresh spinach for the frozen version. Just sauté about 8 ounces of fresh spinach until wilted, then chop it up. This gives a wonderful fresh flavor to your filling!
What Can I Substitute for Ricotta Cheese?
If you need a substitute, cottage cheese works great when blended until smooth. You can also try a vegan ricotta made from blended tofu, nutritional yeast, and a splash of lemon juice for a dairy-free option!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat in the oven at 350°F (175°C) until warmed through, or pop them in the microwave for a quick option!
Can I Make This Dish Ahead of Time?
Yes! You can prepare the stuffed shells and assemble them in the baking dish up to 24 hours in advance. Cover tightly with foil and refrigerate. Just add a few extra minutes to the baking time if they’re coming straight from the fridge!
