Spinach and Ricotta Stuffed Shells

why make this recipe

Spinach and Ricotta Stuffed Shells are a delicious and satisfying meal that everyone will love. This dish combines the creamy goodness of ricotta cheese with nutritious spinach, all wrapped in tender pasta shells. It’s a great choice for family dinners, gatherings, or meal prep. Plus, it’s an easy recipe that even beginners can master.

how to make Spinach and Ricotta Stuffed Shells

Ingredients :

• 12 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup spinach, chopped
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 cups marinara sauce

Directions :

1. Preheat the oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
4. Fill each pasta shell with the cheese and spinach mixture.
5. Spread half of the marinara sauce on the bottom of a baking dish.
6. Place the filled shells on top of the sauce, then pour the remaining marinara sauce over the shells.
7. Sprinkle the remaining mozzarella cheese on top.
8. Cover the baking dish with foil and bake for 25 minutes.
9. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
10. Let cool slightly before serving.

how to serve Spinach and Ricotta Stuffed Shells

Serve Spinach and Ricotta Stuffed Shells warm, straight from the oven. You can garnish with fresh herbs like basil or parsley for an extra touch. These shells pair nicely with a side salad or garlic bread for a complete meal.

how to store Spinach and Ricotta Stuffed Shells

To store leftovers, place the stuffed shells in an airtight container in the refrigerator. They will last for about 3-4 days. You can also freeze the shells before baking them. Just wrap them tightly in plastic wrap and aluminum foil, and they will keep in the freezer for up to 2 months.

tips to make Spinach and Ricotta Stuffed Shells

• Make sure not to overcook the pasta shells, as they will continue to cook in the oven.
• Feel free to use fresh spinach instead of frozen for a fresher taste.
• Add extra spices or herbs to the ricotta mix to suit your palate.
• Double the recipe if you are serving a larger crowd or want extra for leftovers.

variation

You can easily customize this recipe by adding cooked ground meat, such as sausage or turkey, to the cheese mixture for added protein. Alternatively, try substituting different types of cheese like feta or goat cheese for a unique flavor twist.

FAQs

Can I use regular pasta instead of jumbo shells?
Yes, you can use any pasta shape you prefer, but jumbo shells are perfect for stuffing.

Is this recipe suitable for vegetarians?
Yes, Spinach and Ricotta Stuffed Shells are vegetarian-friendly.

Can I make this dish ahead of time?
Absolutely! You can assemble the stuffed shells in advance and bake them when you’re ready to eat.

Spinach and Ricotta Stuffed Shells

A delicious and satisfying meal combining creamy ricotta and nutritious spinach wrapped in tender pasta shells, perfect for family dinners or meal prep.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Pasta and Sauce

• 12 pieces jumbo pasta shells Large pasta shells for stuffing
• 2 cups marinara sauce Your favorite store-bought or homemade sauce

Filling

• 2 cups ricotta cheese Creamy base for the filling
• 1 cup spinach, chopped Can use fresh or frozen
• 1 cup mozzarella cheese, shredded Half for mixing, half for topping
• 1/2 cup Parmesan cheese, grated
• 1 piece egg Helps bind the filling
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste none Salt and pepper

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, chopped spinach, 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
4. Fill each pasta shell with the cheese and spinach mixture.

Assembly and Baking

1. Spread half of the marinara sauce on the bottom of a baking dish.
2. Place the filled shells on top of the sauce, then pour the remaining marinara sauce over the shells.
3. Sprinkle the remaining mozzarella cheese on top.
4. Cover the baking dish with foil and bake for 25 minutes.
5. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
6. Let cool slightly before serving.

Notes

Serve warm, garnished with fresh herbs like basil or parsley. Pairs well with a side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze unbaked shells for up to 2 months.