Why You’ll Love This Recipe
This ricotta stuffed shells recipe combines the creaminess of ricotta cheese with the freshness of spinach, creating a perfect balance of flavor. The dish is baked in a bed of marinara sauce, which adds a rich and tangy layer to complement the cheesy filling. It’s a simple yet elegant meal that’s sure to please both kids and adults alike. Plus, the recipe is vegetarian, making it a great option for meatless Mondays or a comforting family meal.
Ingredients
- 16 pieces jumbo shell pasta
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 4 cups spinach
- 12 ounces ricotta cheese
- ½ cup grated Parmesan cheese (reserve some for topping)
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh basil
- 1 large egg
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon ground black pepper
- 1 ½ cups marinara sauce
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 375°F (190°C). Cook the jumbo shell pasta according to the package instructions until al dente, then drain and set aside.
- In a pan, heat olive oil and sauté the garlic until fragrant. Add the spinach and cook until wilted, then let it cool.
- In a mixing bowl, combine the sautéed garlic and spinach with ricotta, Parmesan, mozzarella, egg, basil, salt, and pepper. Mix well.
- Stuff the cooked pasta shells with the cheese-spinach mixture, dividing it evenly among the shells.
- Pour half of the marinara sauce into a baking dish. Arrange the stuffed shells in a single layer, then pour the remaining marinara sauce over the shells.
- Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly and golden brown. Top with reserved Parmesan cheese before serving.
Servings and Timing
- Servings: 4
- Total Time: 1 hour (including baking time)
Variations
- Sauce Options: Swap the marinara sauce for a meat-based Bolognese sauce or a creamy Alfredo sauce for a different twist.
- Add-ins: Include mushrooms, sautéed onions, or even crumbled sausage to the ricotta filling for extra flavor and texture.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the marinara sauce for some extra heat.
Storage/Reheating
- To Store: Cover the leftovers with foil and refrigerate for up to 3 days.
- To Freeze: Freeze the unbaked shells in a covered container for up to 3 months. Bake from frozen, adding extra time in the oven.
- To Reheat: Reheat in the oven at 350°F for 15-20 minutes or microwave individual servings.
FAQs
Can I use other types of pasta?
You can use tube-shaped pasta, such as cannelloni, if you don’t have jumbo shells.
Is this recipe vegetarian?
Yes, this recipe is vegetarian, though it contains dairy and eggs.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I make this dish ahead of time?
Yes, you can prepare the shells, stuff them, and refrigerate them before baking. When ready, bake as directed, adding a few extra minutes if chilled.
Can I freeze ricotta stuffed shells?
Yes, you can freeze the stuffed shells either before or after baking. If freezing before baking, just be sure to cover them tightly.
How do I prevent the shells from being too dry?
Make sure to cook the pasta al dente to prevent overcooking, and ensure there’s enough marinara sauce in the baking dish.
Can I use non-dairy cheese?
Yes, you can substitute non-dairy cheeses for the ricotta, mozzarella, and Parmesan to make this dish dairy-free.
How many stuffed shells does this recipe make?
This recipe makes 16 jumbo stuffed shells, enough for about 4 servings.
Can I add meat to the stuffing?
Yes, you can add ground meat, such as beef, turkey, or sausage, to the stuffing mix for a heartier meal.
Can I serve these with a side dish?
Yes, ricotta stuffed shells pair wonderfully with a side of garlic bread, salad, or roasted vegetables.
Conclusion
Ricotta Stuffed Shells with Spinach are a deliciously comforting dish that’s perfect for a family dinner. The combination of creamy cheese, spinach, and marinara sauce is both satisfying and flavorful. Whether you’re cooking for a weeknight meal or preparing something special, this easy-to-make dish will surely impress your guests!
Ricotta Stuffed Shells with Spinach Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes (including baking time)
- Total Time: 1 hour
- Yield: 4 servings
- Category: Dinner, Italian, Vegetarian
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These Ricotta Stuffed Shells with Spinach are a comforting and delicious dish, featuring jumbo pasta shells filled with a creamy ricotta and spinach mixture, baked in marinara sauce, and topped with melted mozzarella and Parmesan. Perfect for family dinners or special occasions, this vegetarian dish is easy to make and sure to satisfy!
Ingredients
- 16 pieces jumbo shell pasta
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 4 cups spinach
- 12 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese (reserve some for topping)
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh basil
- 1 large egg
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon ground black pepper
- 1 1/2 cups marinara sauce
Instructions
- Preheat the oven to 375°F (190°C). Cook the jumbo shell pasta according to the package instructions until al dente. Drain and set aside.
- Sauté the garlic and spinach: In a pan, heat olive oil and sauté the garlic until fragrant. Add the spinach and cook until wilted. Set aside to cool.
- Prepare the cheese mixture: In a mixing bowl, combine the sautéed garlic and spinach with ricotta, Parmesan, mozzarella, egg, basil, salt, and pepper. Mix until well combined.
- Stuff the shells: Carefully stuff the cooked pasta shells with the ricotta-spinach mixture, dividing it evenly among the shells.
- Assemble the dish: Pour half of the marinara sauce into a baking dish. Arrange the stuffed shells in a single layer, then pour the remaining marinara sauce over the top.
- Bake: Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is bubbly and golden brown.
- Finish and serve: Top with reserved Parmesan cheese before serving.
Notes
- You can swap the marinara sauce for a meat-based Bolognese or creamy Alfredo sauce for a different twist.
- For added flavor, consider adding mushrooms, onions, or crumbled sausage to the ricotta filling.
- This dish is vegetarian but can be made with meat by adding ground beef or sausage to the filling.
