These Spinach and Ricotta Stuffed Shells are a delicious and cheesy treat! Big pasta shells are filled with creamy ricotta and fresh spinach, all baked in a nice sauce.
Every bite is like a warm hug from the oven. They’re great for family dinners, and I love serving them with a sprinkle of cheese on top. It’s comfort food, and who doesn’t love that? 😊
Key Ingredients & Substitutions
Pasta Shells: Jumbo shells are perfect for stuffed dishes because they hold a lot of filling. If you can’t find jumbo shells, use manicotti or even regular pasta like conchiglioni, though cooking times may differ.
Ricotta Cheese: This gives a creamy texture. If you can’t eat dairy, try using a non-dairy ricotta made from almonds or tofu. Personally, I love using whole milk ricotta for the best flavor!
Spinach: Frozen spinach works well for convenience. You can also use fresh spinach; just sauté it until wilted before mixing with the cheese. I like the extra freshness fresh spinach brings.
Cheese: Mozzarella and Parmesan are classic choices. If you’re looking to experiment, try using a blend of Italian cheeses or even feta for a different flavor. Goat cheese adds a nice tang too!
How Do I Stuff the Shells without Making a Mess?
Stuffing the shells can be tricky, but with a few simple tips, you’ll be a pro!
- Use a piping bag: Fill a disposable piping bag or a plastic sandwich bag with the filling. Cut off the tip to pipe the mixture into the shells easily.
- Be gentle: Don’t overstuff the shells. About 2 tablespoons is perfect; this will help avoid tearing.
- Use a spoon: If you don’t have a piping bag, a regular spoon works too. Just make sure you take your time and fill them carefully!
With these techniques, your stuffed shells will come out looking great and ready to bake! Enjoy your cooking adventure!
How to Make Spinach and Ricotta Stuffed Shells
Ingredients You’ll Need:
For the Stuffed Shells:
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 large egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1/4 teaspoon ground nutmeg (optional)
- Salt and black pepper, to taste
- 2 tablespoons fresh basil, chopped (plus extra for garnish)
- Olive oil, for greasing the baking dish
How Much Time Will You Need?
This delicious dish will take you about 15-20 minutes to prepare and around 40 minutes to bake. So, in total, you’ll spend about 1 hour in the kitchen before you can enjoy your tasty spinach and ricotta stuffed shells!
Step-by-Step Instructions:
1. Prepping the Dish:
First, preheat your oven to 375°F (190°C). While it’s heating up, lightly grease a 9×13 inch baking dish with olive oil to keep the shells from sticking.
2. Cooking the Pasta:
Next, cook the jumbo pasta shells according to the package instructions until they’re al dente. This means they’ll be firm to the bite. Once cooked, drain the shells and rinse them under cold water. This helps stop the cooking process and keeps them from sticking together. Set those aside for now.
3. Mixing the Filling:
In a large mixing bowl, combine the ricotta cheese, 1/2 cup of shredded mozzarella, 1/4 cup of grated Parmesan, the thawed and drained spinach, egg, minced garlic, nutmeg (if you decide to use it), chopped basil, and a sprinkle of salt and pepper. Stir everything together until it’s nicely blended.
4. Preparing the Baking Dish:
Now, take about 1 cup of marinara sauce and spread it evenly on the bottom of your greased baking dish. This adds flavor and prevents sticking.
5. Stuffing the Shells:
Here comes the fun part! Take each cooked shell and fill it with about 2 tablespoons of the ricotta and spinach mixture. Place the stuffed shells open side up in the baking dish on top of the marinara sauce.
6. Assembling The Dish:
Once all the shells are stuffed and in the dish, pour the remaining marinara sauce over and around the stuffed shells, making sure they’re all nicely coated.
7. Adding Cheese:
Sprinkle the rest of the mozzarella and Parmesan cheese evenly over the top of the dish. This will create a delicious cheesy crust!
8. Baking:
Cover the baking dish with foil and pop it in the oven for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and slightly golden.
9. Final Touches:
Take the dish out of the oven and allow it to cool slightly. Garnish with a little extra fresh basil for a lovely presentation.
10. Serve and Enjoy!
Now it’s time to dig in! Serve the stuffed shells warm and enjoy this comforting, cheesy dish that is perfect for any meal.
Your homemade Spinach and Ricotta Stuffed Shells are ready to impress! Enjoy every bite! 😊
Can I Use Fresh Spinach Instead of Frozen?
Absolutely! Fresh spinach can be used instead of frozen. Just sauté about 6-8 ounces of fresh spinach in a little olive oil until wilted, let it cool, and then chop it before mixing it into the cheese filling.
How Can I Make This Recipe Vegetarian-Friendly?
This recipe is already vegetarian! The filling is made with cheese and spinach, and the marinara sauce is typically meat-free. Just check the sauce label to ensure there are no meat ingredients if you’re buying store-bought.
Can I Make These Stuffed Shells Ahead of Time?
Yes! You can prepare the stuffed shells in advance and refrigerate them (unbaked) for up to 24 hours. When you’re ready to bake, just add a few extra minutes to the baking time since it will start from a colder temperature.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350°F (175°C) until heated through, or microwave them for a quicker option. Just add a splash of marinara sauce if they seem dry!
