Enjoy the comforting taste of a classic vegetarian pasta dish with our Spinach and Ricotta Stuffed Shells recipe. This Italian-inspired dish has a creamy, cheesy filling inside jumbo pasta shells. It’s all baked in a rich marinara sauce.
It only takes 20 minutes to prepare and about 45 minutes to cook. This makes it a great choice for a quick, yet satisfying dinner any night of the week.
Key Takeaways
- Vegetarian-friendly pasta dish with a creamy ricotta and spinach filling
- Italian-inspired recipe that’s easy to prepare and bake
- Yields 4 servings of cheesy stuffed shells in a flavorful marinara sauce
- Total cooking time of approximately 45 minutes
- Versatile recipe that can be made ahead and frozen for later
Why These Stuffed Shells Are Perfect for Dinner
These spinach and ricotta stuffed shells are perfect for a quick weeknight dinner. They’re loved by both kids and adults. This dish is a hit with everyone.
Family-Friendly Appeal
The creamy ricotta, fresh spinach, and savory seasonings make a delicious mix. The jumbo pasta shells add fun to the meal. It’s a favorite among families.
Make-Ahead Convenience
This recipe is great because you can make it ahead of time. You can refrigerate or freeze it. Then, just bake and serve for a stress-free dinner.
Vegetarian-Friendly Option
This dish is perfect for vegetarians. It’s full of spinach, ricotta, and mozzarella. It’s tasty and good for you.
| Statistic | Value |
|---|---|
| Rating | 4.9 stars out of 5 |
| Yield | 4 servings |
| Prep Time | 30 minutes |
| Cooking Time | 30 minutes |
| Total Time | 1 hour |
“These stuffed shells are a real crowd-pleaser! The flavors are amazing, and it’s so easy to make. It’s become a new family favorite in our house.”
Essential Ingredients for Perfect Stuffed Shells
Making delicious jumbo pasta shells filled with a creamy mix is key. You’ll need ricotta cheese, mozzarella cheese, fresh spinach, garlic, and marinara sauce. Let’s explore the ingredients:
- 12-16 jumbo pasta shells (also known as conchiglioni)
- 1-1.5 cups of full-fat ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Pecorino Romano cheese
- 4 cups of fresh spinach, blanched, water squeezed out, and chopped (or 1/2 cup frozen spinach)
- 2 large eggs, beaten
- 1/2 cup of minced fresh parsley
- 2 cloves of garlic, minced
- Kosher salt and black pepper to taste
- Optional: a pinch of nutmeg for added flavor
These ingredients mix to make a filling that’s full of flavor. The ricotta cheese, mozzarella cheese, and fresh spinach create a dish that’s both satisfying and comforting.
“The secret to exceptional stuffed shells lies in the quality and combination of the ingredients. This recipe strikes the perfect balance, delivering a dish that is both indulgent and nutritious.”
Kitchen Equipment You’ll Need
To make the Spinach and Ricotta Stuffed Shells, you’ll need some basic kitchen tools. First, a baking dish (8×8 or 9×9 inch) is essential for baking the shells. You’ll also need a large skillet for cooking the spinach and making the filling.
For the cheese mix, a big mixing bowl is necessary. And, a large pot is needed to boil the jumbo pasta shells until they’re just right.
Baking Essentials
- 8×8 or 9×9 inch baking dish
- Aluminum foil for covering the dish during baking
Prep Tools
- Measuring cups and spoons
- Colander for draining cooked pasta
- Sharp knife for chopping spinach
- Cutting board
Cooking Vessels
| Item | Purpose |
|---|---|
| Large skillet | Sautéing spinach for the filling |
| Large pot | Boiling jumbo pasta shells |
| Mixing bowl | Combining ricotta, mozzarella, egg, and seasonings |
With these tools, you’re ready to make the Spinach and Ricotta Stuffed Shells for your next family dinner.
Spinach and Ricotta Stuffed Shells Recipe
Get ready for a delightful and easy pasta recipe that’s sure to impress your family! Our cheesy baked dish of Spinach and Ricotta Stuffed Shells is a true crowd-pleaser. With step-by-step instructions, you’ll be able to create this flavorful and satisfying meal in no time.
This recipe serves 3-4 people and takes approximately 45 minutes to prepare. It has 15 minutes of prep time and 30 minutes of cooking time. The dish features a delicious combination of 12 jumbo pasta shells, 10 oz of frozen spinach, 15 oz of ricotta cheese, 1/2 cup of Parmesan cheese, 1 large egg, 26 oz of tomato sauce, and 1 cup of whole milk mozzarella cheese, all topped with fresh basil.
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package instructions, ensuring they are al dente to prevent overcooking.
- In a large bowl, combine the ricotta cheese, Parmesan cheese, egg, and a pinch of salt and black pepper. Mix well until the ingredients are fully incorporated.
- Squeeze the excess moisture from the frozen spinach and add it to the cheese mixture, stirring to evenly distribute the spinach.
- Spread a layer of tomato sauce in the bottom of a 9×13-inch baking dish.
- Carefully stuff each cooked pasta shell with the spinach-ricotta mixture and arrange them in the prepared baking dish.
- Top the stuffed shells with the remaining tomato sauce and shredded mozzarella cheese.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish the baked shells with fresh basil and serve hot.
This cheesy baked dish is not only delicious but also nutritious. Each serving of the Spinach and Ricotta Stuffed Shells contains 651 calories, 47g of carbohydrates, 43g of protein, and 34g of fat. It’s a satisfying and family-friendly meal that’s perfect for any occasion.
Remember, the key to success with this easy pasta recipe is not to overcook the shells. Aim for an al dente texture, as they’ll continue to cook in the oven. Enjoy your homemade Spinach and Ricotta Stuffed Shells!
Preparing the Pasta Shells
Preparing the pasta shells is key to making perfect spinach and ricotta stuffed shells. Start by cooking the jumbo pasta shells in salted boiling water. Make sure they are al dente as per the package instructions. It’s wise to cook a few extra shells, as some might break.
After cooking, drain the shells well and let them cool a bit. This helps them firm up, making it easier to fill them.
- Bring a large pot of salted water to a boil.
- Cook the jumbo pasta shells according to the package instructions, typically around 12-14 minutes, until they are al dente.
- Drain the cooked shells in a colander and set them aside to cool slightly.
Now that the al dente pasta shells are ready, you can start making the spinach and ricotta filling. This filling will make your dish a hit with everyone.
| Preparation Time | Servings | Recipe Ratings |
|---|---|---|
| 50 minutes | 3 people | 5 out of 5 stars (3 votes) |
Creating the Perfect Cheese Filling
The secret to delicious Spinach and Ricotta Stuffed Shells is in the cheese filling. It’s a mix of creamy ricotta, melted mozzarella, and sharp Parmesan. Together, they create a rich and tangy flavor.
Cheese Mixture Tips
To make the perfect cheese filling, start with 2 cups of ricotta cheese. Add 4 ounces of grated Parmesan and 1 cup of shredded mozzarella. The ricotta is the base, while Parmesan and mozzarella add depth and texture.
Spinach Preparation
- For the best results, sauté 4 cups of fresh spinach with 2-3 minced garlic cloves and a drizzle of olive oil until wilted and tender.
- Alternatively, you can use 1/2 cup of frozen chopped spinach, thawed and drained well to remove any excess moisture.
- Gently fold the sautéed or thawed spinach into the cheese mixture, taking care not to overmix.
Seasoning Guide
Season the cheese filling with a pinch of salt, freshly ground black pepper, and a touch of nutmeg. Nutmeg adds a warm, earthy note. Stir in one lightly beaten egg to bind the filling together.
| Ingredient | Amount |
|---|---|
| Ricotta cheese | 2 cups |
| Parmesan cheese, grated | 4 ounces |
| Mozzarella cheese, shredded | 1 cup |
| Fresh spinach, sautéed | 4 cups |
| Garlic, minced | 2-3 cloves |
| Egg, lightly beaten | 1 |
| Salt | To taste |
| Black pepper | To taste |
| Nutmeg | To taste |
By following these steps, you’ll make a cheese filling that’s full of flavor. It’s a mix of creamy ricotta, tangy Parmesan, and melty mozzarella. Add the texture and flavor of sautéed spinach, and you have a pasta dish that’s hard to resist.
Assembly Instructions
Get ready to make a tasty dish with these simple steps for the spinach and ricotta stuffed shells. Start by spreading 1/2 cup marinara sauce at the bottom of your baking dish. This sauce will add a delicious flavor to your stuffed shells.
Then, fill each jumbo pasta shell with the cheese and spinach mixture. Make sure each shell has a good amount. Place the stuffed shells in the dish, with the seam side up, in a single layer.
Finally, pour the remaining marinara sauce over the shells. This will cover them evenly. This layering will make a beautiful casserole with great flavors and textures.
Follow these steps to enjoy a delicious spinach and ricotta stuffed shells dish. Your family will love this comforting and vegetarian-friendly dinner.
Sauce Selection and Application
The right sauce is key to making Spinach and Ricotta Stuffed Shells perfect. A classic marinara sauce is the best choice. It adds a delicious tomato flavor to the creamy cheese inside.
Marinara Options
You can make your own marinara sauce or buy it. Making your own with San Marzano tomatoes and herbs gives a rich flavor. But, a good store-bought sauce works well too if you’re short on time.
Layering Techniques
- Spread a thin layer of marinara sauce at the bottom of the baking dish to prevent the stuffed shells from sticking.
- Pour the remaining marinara sauce over the top of the stuffed shells, ensuring even coverage.
- For added flavor, consider stirring in a few fresh basil leaves or a sprinkle of dried oregano into the marinara sauce before applying it to the dish.
Choosing and layering the marinara sauce right creates a perfect balance. This balance makes the dish taste amazing.
“The key to a truly exceptional Spinach and Ricotta Stuffed Shells dish lies in the perfect harmony between the cheese filling and the marinara sauce.”
| Ingredient | Quantity |
|---|---|
| Marinara Sauce | 1.25 – 1.5 cups |
| Tomato Passata | 500 grams |
| Cold Water | 600 milliliters |
Baking Time and Temperature Guide
To make sure your Spinach and Ricotta Stuffed Shells are perfect, follow this guide. Preheat your oven to 375°F (190°C). Then, get ready to make a tasty dinner.
Begin by covering the dish with aluminum foil. Bake the shells for 25 minutes. This step helps the shells cook and the filling set.
After 25 minutes, take off the foil. Bake for another 10-15 minutes. This way, the cheese will melt and the pasta will be tender.
The total baking time is 35-40 minutes. You’ll know it’s done when the cheese is bubbly and golden. This method ensures the perfect doneness of your shells.
| Oven Setting | Baking Time | Result |
|---|---|---|
| 375°F (190°C) | 25 minutes (covered with foil) | Shells cook through, filling sets |
| 375°F (190°C) | 10-15 minutes (uncovered) | Cheese becomes bubbly and golden |
By following this baking instructions, you’ll get the perfect oven settings and doneness for your Spinach and Ricotta Stuffed Shells. Enjoy a delicious, family-friendly dinner with this easy guide.
Storage and Reheating Tips
Make the most of this make-ahead meal by storing your spinach and ricotta stuffed shells easily. This recipe makes 10-12 servings, great for eating over several meals. You can refrigerate the uncooked shells for up to 24 hours before baking.
Once baked, leftovers can be stored in the fridge for 3-4 days. This makes it easy to quickly reheat and enjoy them.
Freezing Instructions
To keep your stuffed shells fresh longer, freeze them for 3-5 months. Just assemble the dish without baking. Cover it well and freeze it. When you’re ready, thaw it in the fridge overnight before baking.
Leftover Management
- Reheat individual portions in the microwave in 30-40 second increments or in the oven at 350°F until warmed through.
- Leftover baked stuffed shells can be stored in the fridge for up to a week, making them a convenient make-ahead meal option.
- For best quality, it’s recommended to cook 3-4 extra shells to account for any breakage during cooking.
These simple storage and reheating tips let you enjoy the spinach and ricotta stuffed shells recipe for longer. It’s a freezer-friendly dish that makes dinner easy whenever you need it.
Nutritional Information and Benefits
These spinach and ricotta stuffed shells are a healthy and tasty dinner choice. They have 419-465 calories per serving. This includes 25-27g of protein and 29-30g of carbohydrates. They are also packed with calcium (479-521mg) and vitamin A from the spinach and ricotta.
For those on a vegetarian diet, these shells are a great protein-rich and nutrient-dense meal. Spinach, the main ingredient, is full of vitamins and minerals like vitamins A and K. It also has fiber and magnesium, making it a key part of vegetarian nutrition.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 419-465 |
| Protein | 25-27g |
| Fat | 23-27g |
| Carbohydrates | 29-30g |
| Calcium | 479-521mg |
| Vitamin A | High |
Spinach in these shells offers more than just calories and protein. It fights cancer, strengthens bones, and helps with healthy skin. Adding these shells to your meals can boost your health in a tasty way.
Serving Suggestions and Side Dishes
Spinach and ricotta stuffed shells are a great main dish. They taste even better with the right sides. Here are some ideas for sides and garnishes to make your meal complete.
Complementary Sides
- Fresh green salad: A simple mixed greens salad with a light vinaigrette dressing can provide a refreshing contrast to the richness of the stuffed shells.
- Garlic bread: Crusty, garlicky bread is a classic pairing that soaks up the flavors of the pasta and sauce.
- Roasted vegetables: Roasted zucchini, eggplant, or bell peppers can add color, texture, and a touch of sweetness to the meal.
- Light soup: A starter of minestrone or tomato basil soup can help balance the heartiness of the stuffed shells.
Garnishing Ideas
Make your spinach and ricotta stuffed shells look great with a few garnishes:
- Fresh basil leaves: Torn or chiffonade-style basil adds a pop of color and fresh herbal flavor.
- Grated Parmesan cheese: A sprinkle of nutty, salty Parmesan cheese on top of the shells enhances the overall taste.
- Chopped parsley: A sprinkle of fresh parsley lends a vibrant, earthy note to the dish.
Pairing the stuffed shells with the right sides and garnishes makes a beautiful and tasty Italian-inspired meal. It will surely impress your family and friends.
Common Recipe Variations
Spinach and ricotta stuffed shells are a beloved Italian dish. But, you can make it your own by trying different variations. These changes can add more protein, extra veggies, or meet special dietary needs.
For meat lovers, adding ground beef or Italian sausage to the ricotta makes it richer. You can also mix different cheeses like provolone, fontina, or a blend of mozzarella and parmesan. This creates a deeper flavor.
To make it lighter, use part-skim ricotta and mozzarella. Add sautéed mushrooms, diced bell peppers, or shredded zucchini to the filling. For a gluten-free option, swap the pasta shells for gluten-free ones.
| Ingredient | Amount |
|---|---|
| Jumbo Pasta Shells | 12 shells |
| Ricotta Cheese | 1 1/2 cups |
| Nutmeg (optional) | 1/4 teaspoon |
| Mozzarella Cheese | 1 cup (plus extra for topping) |
| Parmesan Cheese | 1/2 cup |
| Egg | 1 large |
| Spinach | 1 cup fresh or 1/2 cup frozen, thawed and drained |
| Garlic | 2 cloves, minced |
| Marinara Sauce | 2 cups |
| Olive Oil | 1 tablespoon |
| Basil or Parsley (for garnish) | Fresh |
These versatile stuffed shells alternatives and recipe modifications let you customize the dish. You can make it fit your dietary needs and taste preferences. It’s a great way to please everyone at dinner.
Expert Tips for Success
Making the perfect spinach and ricotta stuffed shells is a skill. But with these tips, you’ll make restaurant-quality dishes easily. First, cook the pasta shells al dente to avoid mushiness. Also, squeeze out all extra moisture from the spinach before mixing it with cheese. This step prevents a watery dish.
To add more cheesy goodness, sprinkle extra mozzarella on top before baking. Make sure all filling ingredients are at room temperature for better mixing. Lastly, let the stuffed shells rest for 5-10 minutes after baking. This makes serving easier.
| Cooking Hack | Professional Advice | Recipe Troubleshooting |
|---|---|---|
| Cook pasta al dente | Squeeze excess water from spinach | Add more mozzarella on top |
| Use room temperature ingredients | Let dish rest 5-10 minutes after baking | Prevent mushiness and watery filling |
With these tips, you’ll create delicious spinach and ricotta stuffed shells. They’ll impress everyone. Happy cooking!
Conclusion
This Spinach and Ricotta Stuffed Shells recipe is a tasty, easy dinner recipe great for family meals or parties. It has a creamy filling, tangy marinara, and a cheesy topping. It’s a hit Italian dish that’s both healthy and delicious.
The recipe uses fresh spinach, quality ricotta, and tasty cheeses. It’s perfect for families with different diets. Plus, it’s easy to make ahead, making it great for busy nights or special events.
If you want a tasty vegetarian dish or a comforting Italian meal, try this recipe. It’s a mix of flavors and textures that will make your dinner unforgettable.
FAQ
What makes this Spinach and Ricotta Stuffed Shells recipe perfect for dinner?
This recipe is great for dinner because it’s loved by families. It’s easy to make ahead and is vegetarian-friendly. It’s perfect for busy weeknights or special events.
What are the key ingredients in this stuffed shells recipe?
You’ll need jumbo pasta shells, ricotta cheese, mozzarella, and Parmesan. Also, fresh spinach, garlic, marinara sauce, and optional nutmeg. Use fresh basil or parsley for garnish.
What kitchen equipment is needed to make this dish?
You’ll need a baking dish, a large skillet, and a mixing bowl. A large pot for boiling pasta, a colander, and measuring tools are also required. Don’t forget aluminum foil for covering the dish.
How do you assemble the Spinach and Ricotta Stuffed Shells?
Start by spreading marinara sauce in the baking dish. Then, fill the cooked pasta shells with the cheese and spinach mix. Finally, pour the remaining sauce over the shells before baking.
What temperature and how long should the stuffed shells be baked?
Bake the shells at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 10-15 minutes. This will make the cheese bubbly and golden.
How can this recipe be stored and reheated?
Store the stuffed shells in the fridge for up to 3 days. To freeze, assemble without baking and cover tightly. Freeze for up to 3 months. Thaw overnight before baking. Reheat at 350°F (175°C) until warm.
What are the nutritional benefits of this Spinach and Ricotta Stuffed Shells recipe?
This dish is packed with calcium and vitamin A. It’s a good mix of proteins and carbs. The spinach adds important vitamins and minerals, making it a healthy vegetarian choice.
What are some serving suggestions and side dish ideas for this recipe?
Serve with a fresh green salad or garlic bread. Garnish with fresh basil or parsley. Try it with roasted veggies or a light soup for a full meal.
What are some common recipe variations for Spinach and Ricotta Stuffed Shells?
You can add ground meat for meat lovers. Try different cheese mixes or add other veggies. Use part-skim cheeses and more veggies for a lighter version. Gluten-free pasta shells are also an option.
