Spinach and Ricotta Stuffed Shells are a family favorite that brings everyone together for a warm, comforting meal. I remember the first time my children tried these shells; their eyes lit up with delight! The combination of creamy ricotta, savory spinach, and rich marinara sauce creates a dish that’s both tasty and nutritious. This recipe is perfect for family dinners, and it’s fun to make together. You’ll cherish the moments spent in the kitchen as much as the flavors on your plate.
how to make Spinach and Ricotta Stuffed Shells
Ingredients :
- 12 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- Fresh basil, for garnish
Directions :
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
- In a large bowl, mix together ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, chopped spinach, garlic, salt, and pepper.
- Carefully stuff each pasta shell with the spinach and ricotta mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish and top with the remaining marinara sauce.
- Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.
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how to serve Spinach and Ricotta Stuffed Shells
Serve the stuffed shells warm, with extra marinara sauce on the side for dipping. A simple salad or crusty bread pairs perfectly with this dish. You can also sprinkle extra grated Parmesan on top for added flavor.
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how to store Spinach and Ricotta Stuffed Shells
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in the oven until heated through. You can also freeze them before baking—just make sure to wrap tightly in plastic wrap and aluminum foil.
tips to make Spinach and Ricotta Stuffed Shells
- Make the cheese filling in advance to save time on busy days.
- Be careful not to overcook the pasta; al dente shells are easier to stuff and hold their shape.
- Experiment with different cheeses or add some herbs to the filling for extra flavor.
variation
Feel free to add cooked ground meat, such as beef or turkey, to the cheese mixture for a heartier meal. You can also swap out spinach for other greens like kale or Swiss chard.
FAQs
Can I use regular pasta instead of jumbo shells?
Yes, you can use any type of pasta, but cooking times will vary.
Is this recipe suitable for vegetarians?
Yes, Spinach and Ricotta Stuffed Shells are completely vegetarian-friendly!
Can I make this dish ahead of time?
Absolutely! You can prepare them a day in advance and keep them in the fridge until you’re ready to bake.
Spinach and Ricotta Stuffed Shells
Ingredients
Pasta and Sauce
- 12 pieces jumbo pasta shells
- 2 cups marinara sauce
Cheese Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese Reserve 1/2 cup for topping
- 1 cup grated Parmesan cheese Reserve 1/2 cup for topping
Vegetables and Seasonings
- 2 cups fresh spinach, chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Fresh basil for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
- In a large bowl, mix together ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, chopped spinach, garlic, salt, and pepper.
Assembly
- Carefully stuff each pasta shell with the spinach and ricotta mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish and top with the remaining marinara sauce.
- Sprinkle the remaining mozzarella and Parmesan cheese on top.
Baking
- Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serving
- Garnish with fresh basil before serving.