Spinach and Ricotta Stuffed Shells Recipe: A Comforting Italian Dish

If you’re craving a comforting, cheesy, and savory dish, Spinach and Ricotta Stuffed Shells are just what you need! This Italian-inspired recipe combines the richness of ricotta cheese, the earthiness of fresh spinach, and the satisfying texture of jumbo pasta shells, all smothered in a delicious marinara sauce. Whether you’re making it for a family dinner, a holiday gathering, or meal prep for the week, these stuffed shells are always a hit.

But how do you create the perfect Spinach and Ricotta Stuffed Shells? Let’s dive deep into the ingredients, step-by-step instructions, and some helpful tips to make sure your dish is as delicious as possible!

Ingredients for Spinach and Ricotta Stuffed Shells

Before we dive into the details of how to make these mouthwatering stuffed shells, let’s first go over the ingredients you’ll need for the Spinach and Ricotta Stuffed Shells:

For the Filling:

• 1 (12 oz) box jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cups fresh spinach, chopped (or 1 cup frozen, thawed & drained)
• 2 cloves garlic, minced
• 1 tsp dried basil
• ½ tsp salt
• ½ tsp black pepper

For the Sauce:

• 2 cups marinara sauce
• ½ tsp red pepper flakes (optional, for heat)
• 1 tsp dried oregano
• 1 tbsp olive oil

Step-by-Step Instructions for Making Spinach and Ricotta Stuffed Shells

Making Spinach and Ricotta Stuffed Shells is a relatively simple process, but the end result is so satisfying. Below are the detailed steps to make these stuffed shells perfectly.

1. Cook the Jumbo Pasta Shells

The first step to making the perfect Spinach and Ricotta Stuffed Shells is cooking the jumbo pasta shells. Start by bringing a large pot of salted water to a boil. Once boiling, add the pasta shells and cook them for 1-2 minutes less than the package directions. The reason for this is that the shells will continue cooking in the oven when you bake them, and you don’t want them to become too soft or break apart.

Once the shells are done, drain them and set them aside to cool. It’s important to let them cool so you can easily handle them when it’s time to stuff them.

2. Prepare the Spinach and Ricotta Filling

While the pasta shells are cooling, it’s time to prepare the delicious filling. In a large bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, and egg. These cheeses are the base of the filling and will give it a creamy, cheesy texture.

Next, add the chopped spinach, garlic, dried basil, salt, and black pepper. If you’re using frozen spinach, make sure to thaw and drain it well to remove excess water. Stir everything together until the mixture is well combined. The filling should be thick and creamy, with plenty of cheese and spinach throughout.

3. Prepare the Marinara Sauce

No stuffed shells are complete without a good marinara sauce. In a pan over medium heat, add olive oil and sauté the garlic for about 1 minute until fragrant. Add the marinara sauce, oregano, and red pepper flakes (if using) to the pan. Simmer for about 5 minutes to allow the flavors to meld together. Then, remove the sauce from heat.

4. Stuff the Jumbo Pasta Shells

Now it’s time for the fun part—stuffing the shells! Spread about 1 cup of marinara sauce at the bottom of a greased baking dish. Then, take each cooked pasta shell and fill it with about 2 tablespoons of the ricotta filling. Place the filled shells in the baking dish, one by one.

Once all the shells are stuffed, pour the remaining marinara sauce over the top. For an extra cheesy touch, you can sprinkle a bit more mozzarella cheese over the top before baking.

5. Bake the Spinach and Ricotta Stuffed Shells

Cover the baking dish with foil and bake the stuffed shells at 375°F (190°C) for about 25 minutes. This will allow the flavors to blend and the shells to heat through. After 25 minutes, uncover the dish and bake for an additional 10 minutes until the top is bubbly and slightly golden. The cheese will melt and form a beautiful, golden crust.

6. Serve and Garnish

Once your Spinach and Ricotta Stuffed Shells are baked, let them cool for a few minutes before serving. Garnish with fresh basil or parsley for an extra burst of flavor and color. These stuffed shells are perfect on their own or served with a side of garlic bread and a salad.

Tips for Making the Perfect Spinach and Ricotta Stuffed Shells

• Use Fresh Spinach: While frozen spinach is a great option, fresh spinach adds a vibrant color and flavor to the dish. Be sure to chop it finely so it mixes well into the ricotta filling.
• Don’t Overcook the Pasta: Remember, the pasta shells will continue to cook in the oven. If you overcook them while boiling, they may become too soft and tear when you stuff them.
• Cheese Options: While the recipe calls for ricotta, mozzarella, and Parmesan, feel free to add in some other cheeses, such as provolone or fontina, for an even cheesier dish.
• Make It Ahead of Time: You can assemble the Spinach and Ricotta Stuffed Shells ahead of time and store them in the refrigerator for up to a day before baking. This is great for meal prep or for making dinner in advance.

FAQs About Spinach and Ricotta Stuffed Shells

1. Can I use a different type of pasta instead of jumbo shells?

While jumbo shells are traditional for stuffed pasta dishes, you can use other types of pasta like manicotti or even cannelloni. Just ensure the pasta is large enough to hold the filling.

2. How can I make these shells gluten-free?

To make Spinach and Ricotta Stuffed Shells gluten-free, simply use gluten-free pasta shells. The rest of the ingredients are naturally gluten-free, so no other substitutions are needed.

3. Can I make these stuffed shells vegetarian?

Yes, this recipe is already vegetarian! The Spinach and Ricotta Stuffed Shells are a delicious meat-free option that’s packed with flavor and protein from the cheese and spinach.

4. Can I freeze Spinach and Ricotta Stuffed Shells?

Yes, you can freeze Spinach and Ricotta Stuffed Shells! After assembling them in the baking dish, cover them tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To cook, bake from frozen at 375°F (190°C) for about 40-45 minutes, or until heated through.

5. What can I serve with Spinach and Ricotta Stuffed Shells?

These stuffed shells are delicious on their own but can be paired with garlic bread, a Caesar salad, or a light vegetable side dish like roasted asparagus or steamed broccoli.

Conclusion

Spinach and Ricotta Stuffed Shells are the ultimate comfort food. They combine the richness of cheese, the freshness of spinach, and the savory goodness of marinara sauce into a delicious, hearty meal. Whether you’re cooking for a special occasion or just a weeknight dinner, these stuffed shells are sure to impress. With simple ingredients and easy-to-follow steps, this dish is both approachable and incredibly satisfying.

So, the next time you’re craving a comforting and cheesy pasta dish, try Spinach and Ricotta Stuffed Shells—you won’t be disappointed!

Print