These spinach and ricotta stuffed shells are a yummy treat! Big pasta shells are filled with a creamy mix of spinach and ricotta, then topped with tasty marinara sauce.
They look fancy but are super easy to make. I love serving these with a sprinkle of cheese on top and some garlic bread. Comfort food at its best! 😊
Key Ingredients & Substitutions
Jumbo Pasta Shells: These are perfect for holding the creamy filling. If you can’t find them, you can use regular lasagna noodles cut into pieces instead.
Ricotta Cheese: This gives the filling its creamy texture. If you’re looking for a lighter option, cottage cheese works well too. Just blend it until smooth!
Spinach: Fresh spinach adds vibrant flavor and nutrition. However, frozen spinach is a convenient substitute. Make sure to drain it well to remove excess moisture.
Cheeses: I love using mozzarella and Parmesan for their melting qualities. If you’re dairy-free, try vegan cheese alternatives that melt well or nutritional yeast for added flavor.
How Do You Properly Stuff the Shells?
Getting the stuffing into those shells can be tricky, but here’s how to do it easily. Use a spoon or a small cookie scoop to fill each shell generously, packing it slightly to avoid gaps. Arrange them in the baking dish in a single layer to keep them cozy as they cook.
- Hold the pasta shell in one hand and use the other to scoop the filling.
- Fill until they’re nice and plump, but don’t overstuff.
- Place the filled shells seam side up in the sauce to keep the filling intact.
Spinach and Ricotta Stuffed Shells
Ingredients You’ll Need:
For the Stuffing:
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 10 oz fresh spinach (or 1 package frozen spinach, thawed and drained)
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/3 cup grated Parmesan cheese, divided
- 1 large egg
- 1 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
For the Sauce:
- 2 cups marinara sauce
For Garnish:
- Fresh parsley or basil (optional)
How Much Time Will You Need?
This delightful dish will take about 15-20 minutes to prepare and around 35 minutes to cook, totaling about 55-60 minutes. You’ll have juicy stuffed shells ready in no time!
Step-by-Step Instructions:
1. Get Ready:
Start by preheating your oven to 375°F (190°C). Grab a 9×13 inch baking dish and lightly grease it with a little oil or non-stick spray. This will keep your delicious creations from sticking!
2. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until they’re al dente (firm to the bite). Once cooked, drain them carefully and set aside to cool slightly. We don’t want to burn our fingers when stuffing!
3. Prepare the Spinach:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until it smells amazing. Next, toss in the fresh spinach. Cook it for about 3-4 minutes until it wilts down. If you’re using frozen spinach, just heat it through. Once cooked, let it cool and chop it finely. This will make mixing easier!
4. Mix the Stuffing:
In a big mixing bowl, combine the chopped spinach, ricotta cheese, ½ cup of shredded mozzarella, 2 tablespoons of Parmesan cheese, the egg, Italian seasoning, and a sprinkle of salt and pepper. Give it a good mix until everything is blended together nicely.
5. Layer the Sauce:
Pour about 1 cup of marinara sauce on the bottom of the greased baking dish, spreading it out evenly. This will keep the noodles moist as they cook!
6. Stuff the Shells:
Now comes the fun part! Take each pasta shell and stuff it with a generous spoonful of the spinach and ricotta mixture. Place the filled shells in the baking dish, open side up, snugly against each other.
7. Add More Sauce:
Once all the shells are stuffed and in the dish, pour the remaining marinara sauce over the top. Make sure all the shells are covered!
8. Top it Off:
Sprinkle the remaining mozzarella and Parmesan cheese over the top of the stuffed shells. This will create a lovely cheesy crust as it bakes.
9. Bake the Dish:
Cover the baking dish with foil to keep the moisture in. Bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Your kitchen will smell heavenly!
10. Garnish and Serve:
Once baked, take your stuffed shells out of the oven and let them cool for a few minutes. Garnish with fresh parsley or basil if you like, and then serve warm. Enjoy your delicious spinach and ricotta stuffed shells with a side of garlic bread or a fresh salad!
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! If you’re using frozen spinach, just ensure it’s thawed and thoroughly drained to remove excess moisture before mixing it with the ricotta. It’s a great time-saver!
How Can I Make This Recipe Gluten-Free?
To make gluten-free stuffed shells, look for gluten-free jumbo pasta shells available at many grocery stores. Cook them according to package instructions, and everything else can remain the same!
Can I Prepare the Stuffed Shells Ahead of Time?
Yes! You can assemble the stuffed shells and store them in the fridge for up to 24 hours before baking. Just cover them tightly with foil or plastic wrap to keep them fresh.
How Do I Reheat Leftovers?
To reheat leftovers, place them in an oven-safe dish and cover with foil. Heat in a preheated oven at 350°F (175°C) for about 20 minutes, or until warmed through. You can also microwave them, but keep an eye on them to avoid overcooking.
