Spinach and Ricotta Stuffed Pasta Shells Recipe

Introduction

Spinach and Ricotta Stuffed Shells are a comforting and flavorful Italian-inspired dish perfect for family dinners. Tender pasta shells are filled with a creamy ricotta and spinach mixture, then baked in a rich marinara sauce for a satisfying meal.

Ingredients

• 20 large pasta shells
• 2 cups ricotta cheese
• 2 cups fresh spinach, chopped
• 3 cups marinara sauce
• 1 cup shredded mozzarella (optional)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Cook the pasta shells according to package instructions until al dente, then drain and set aside to cool slightly.
2. Step 2: In a bowl, combine ricotta cheese, chopped spinach, garlic powder, Parmesan cheese, salt, and pepper. Mix until well blended.
3. Step 3: Fill each cooked pasta shell with the ricotta and spinach mixture using a spoon.
4. Step 4: Spread half of the marinara sauce in the bottom of a baking dish. Arrange the stuffed shells in a single layer over the sauce.
5. Step 5: Pour the remaining marinara sauce over the stuffed shells. Sprinkle shredded mozzarella on top, if using.
6. Step 6: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Step 7: Let the dish rest for 5 minutes before serving. Enjoy warm.

Tips & Variations

• For a richer flavor, add a beaten egg to the ricotta mixture to help it set.
• Try adding cooked mushrooms or Italian sausage to the filling for extra texture.
• Substitute fresh spinach with frozen spinach, thoroughly drained, if fresh isn’t available.
• Use homemade marinara sauce for a fresher taste or substitute with your favorite jarred sauce.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual servings until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed shells ahead of time?

Yes, you can assemble the stuffed shells and refrigerate them uncovered for up to one day before baking. Add extra baking time if baking from cold.

Can I freeze spinach and ricotta stuffed shells?

Absolutely. Freeze the stuffed shells in a single layer on a baking sheet, then transfer to a freezer-safe container. Bake from frozen, covered with foil, at 375°F (190°C) for about 45 minutes, removing foil for the last 10 minutes.

Spinach and Ricotta Stuffed Pasta Shells Recipe

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4.5 from 110 reviews

Delicious Spinach and Ricotta Stuffed Shells baked to perfection with a rich marinara sauce, combining creamy ricotta cheese and nutrient-packed spinach in a comforting pasta dish perfect for family meals or special occasions.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Shells and Cheese Mixture

• 20 large pasta shells
• 2 cups ricotta cheese
• 1 cup cooked spinach, drained and chopped
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Sauce

• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese (optional, for topping)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
2. Cook Pasta Shells: Boil a large pot of salted water and cook the pasta shells until al dente, about 8-10 minutes. Drain and set aside to cool slightly.
3. Prepare Filling: In a mixing bowl, combine ricotta cheese, cooked spinach, Parmesan cheese, beaten egg, salt, and pepper. Mix well until all ingredients are thoroughly blended.
4. Stuff Shells: Spoon the cheese and spinach mixture into each cooked shell, filling them generously but carefully to avoid tearing the pasta.
5. Assemble in Baking Dish: Spread half of the marinara sauce evenly on the bottom of a baking dish. Arrange the stuffed shells in a single layer over the sauce. Then pour the remaining marinara sauce over the shells to cover them completely.
6. Add Cheese Topping: Sprinkle shredded mozzarella cheese over the sauce-covered shells for an extra cheesy crust (optional).
7. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
8. Serve: Let the stuffed shells cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.

Notes

• Ensure the spinach is well-drained to prevent watery filling.
• You can use fresh spinach, sautéed until wilted, or frozen spinach, properly thawed and squeezed dry.
• For a dairy-free version, substitute ricotta with vegan cheese and omit mozzarella.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
• Use whole wheat pasta shells for added fiber and nutrients.

Keywords: Spinach, Ricotta, Stuffed Shells, Italian, Baked Pasta, Vegetarian, Comfort Food