These Spinach and Ricotta Stuffed Shells are a fun and tasty dish! Big pasta shells are filled with creamy ricotta and fresh spinach, all baked in a cozy tomato sauce.
They’re like little pillows of happiness on your plate! I love making these for family dinners because they’re super easy to prepare and always disappear fast!
Key Ingredients & Substitutions
Ricotta Cheese: This is the star ingredient, bringing creaminess to the dish. If you’re looking for a lighter option, cottage cheese can work too—just blend it for a smoother texture. For a dairy-free version, try cashew or almond ricotta.
Spinach: Frozen chopped spinach is convenient and works great here. If you have fresh spinach, you can use that too; just sauté it until wilted and chop it finely. Kale can be a sturdy alternative if you like a different leaf.
Pasta Shells: Jumbo shells are perfect for stuffing, but if you can’t find any, manicotti or even large conchiglioni will also do the job. Just make sure they’re big enough to hold that delicious filling!
Cheese: Mozzarella and Parmesan add great flavor. If you want to mix it up, try using goat cheese or feta for a tangy twist. Grated cheddar can add a different flavor, but go easy on it to not overwhelm the dish.
How Do You Stuff the Shells Without Making a Mess?
Stuffing the shells can feel tricky but it’s easier than it seems! Here are my tips for getting it just right:
- Use a small spoon or a piping bag to fill the shells evenly. If using a spoon, fill the shell generously but be careful not to overstuff.
- Lay the stuffed shells open side up in your baking dish to minimize any spilling.
- Make sure to cover the shells with sauce before baking. This keeps them moist and prevents drying out.
With a little practice and these tips, your stuffed shells will turn out beautifully every time! Enjoy your cooking!
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 oz) package frozen chopped spinach, thawed and squeezed dry
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
For Assembling:
- 2 cups marinara sauce (homemade or store-bought)
- Fresh basil or parsley, chopped, for garnish
- Olive oil (optional, for drizzling)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 40 minutes to cook, totaling around 55 minutes. You’ll spend time boiling the shells, mixing the filling, and baking them to perfection. A delicious homemade meal ready in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that your stuffed shells bake evenly and come out bubbly and golden.
2. Cook the Pasta Shells:
In a large pot, bring salted water to a boil. Carefully add the jumbo pasta shells and cook them according to the package instructions until they’re al dente (slightly firm). Drain them and rinse with cold water to stop the cooking process. Set them aside to cool.
3. Prepare the Filling:
In a big mixing bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella, 1/4 cup of the grated Parmesan, the squeezed spinach, the egg, minced garlic, Italian seasoning, and a pinch of salt and pepper. Mix everything together well until it’s nicely blended and creamy.
4. Assemble the Dish:
Spread 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish. Now it’s time to stuff those shells! Take each cooked shell and carefully fill it with the spinach and ricotta mixture. Arrange the stuffed shells in a single layer over the sauce in the baking dish.
5. Add More Sauce and Cheese:
Once all the shells are filled and in the dish, pour the remaining marinara sauce over the top. Then sprinkle the rest of the shredded mozzarella and Parmesan on top, creating a cheesy layer that will melt wonderfully as it bakes.
6. Bake the Stuffed Shells:
Cover the baking dish with aluminum foil to keep the moisture in and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and slightly golden on top.
7. Cool and Serve:
When they’re done baking, carefully take the dish out of the oven and let it cool for a few minutes. This makes it easier to serve. Before digging in, garnish with fresh chopped basil or parsley and drizzle with a little olive oil if you like. Enjoy your hearty and creamy Spinach and Ricotta Stuffed Shells!
Can I Use Fresh Spinach Instead of Frozen?
Absolutely! If you prefer fresh spinach, simply sauté about 6 cups of fresh spinach until wilted, then chop it before mixing it into the filling. This adds a nice, vibrant flavor!
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta cheese on hand, cottage cheese works well when blended to a smooth consistency. For a dairy-free option, you can try cashew or almond-based ricotta.
Can I Make These Shells Ahead of Time?
Yes, you can prepare the stuffed shells in advance! Assemble them, then cover and refrigerate for up to a day before baking. Just add a few extra minutes to the baking time if they’re going in cold.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through.