Last friday evening i decided to try a dish thats both creamy and pretty filling, spinach and ricotta stuffed shells. These big pasta shells are packed with a smooth ricotta and spinach mix, then you ladle on tomato sauce and sprinkle cheese on top to make it extra gooey. Some nights i eat them as the main dish and other times i serve em alongside a simple salad or bread, either way they always please the crowd.
When it comes to italian cooking, these shells is kind of a familly fav. They use fresh ingrediants and old cooking technics but you can still switch up the flavours if you want. Originating from old italian kitchens, these stuffed shells is a meal thats passed down over years, bringing familys together over a warm table.
They say this recipe is easy, and well, it mostly is but you still need to plan a bit. All you need is pre-made pasta shells, a jar of marinara sauce and a handfull of ingrediants for the filling. Filling the shells might take a minute but it can be a fun job to do with your brother or sister. So grab a spoon and get ready to wow every1 with this simple but tasty italian fav!
Introduction
On colder evenings nothing beats a pan full of spinach and ricotta stuffed shells. The shells is big enough to hold a creamy filling made from ricotta cheese and wilted spinach, then smotherd in marinara sauce and covered with melted cheese. Whether you serve em solo or next to garlic bread they always hit the spot.
In many italian homes this recipe hold a special place on the dinner table. It shows why fresh ingrediants and simple methods can taste so good, plus you can add your own spin if you like mushrooms or meat. Passed down from one generation to the next, these shells not only bring flavour but also a cosy feeling that reminds you of familly meals.
People call it easy cause there isnt much to prep or cook, especially if you buy the shells and sauce ready to go. Even if you never cooked before you can nail this one. Stuffing the shells can get messy but also fun if you get your sibling or parent to help. Roll up your sleeves and watch every1’s faces light up when you bring this italian classic to the table!
Ingredients
- Main Ingredients:
- 20-25 Jumbo pasta shells
- 15 oz Ricotta cheese
- 4 cups Fresh spinach (or 1 cup frozen, thawed and drained)
- 1 cup Shreaded mozzarella cheese
- ½ cup Grated Parmesan cheese
- 3 cups Marinara sauce
- 1 large Egg (optional)
- Salt and pepper (to taste)
- Optional Ingredients for Flavor:
- 2 clove garlic, minced
- 1 small Onion, diced
- 1 teaspoon Basil or oregano (fresh/dried)
Directions
Step 1: Prepping the Ingredients
First decide if youre using fresh or frozen spinach. If its fresh, wash it good then cook in a pan over medium heat till it wilts (about 3-5 minutes). After that chop it really fine. If you pick frozen spinach, let it thaw and squeeze out extra water so it dont make the filling runny.
In a big bowl mix ricotta cheese, the chopped spinach, half of the shreaded mozzarella, half of the Parmesan, a pinch of salt and pepper. If you want it richer add the egg too. Stir it up good till everything looks creamy and well combined.
Step 2: Cooking the Shells
Fill a large pot with water, add some salt and bring it to a boil. Gently drop in the jumbo shells and cook according to the paket instructions until just al dente. Dont overcook or theyll break when you stuff them. Drain the shells and lay them on a baking sheet or clean counter so they dont stick together.
Step 3: Assembling the Stuffed Shells
Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce on the bottom of a 9x13 inch baking dish. Using a spoon or piping bag, fill each pasta shell with the ricotta-spinach mix. Place them seam side up in the dish, snugly next to each other.
When all the shells is filled, pour the rest of the marinara sauce over them and sprinkle the remaining mozzarella and Parmesan cheese on top.
Step 4: Baking Instructions
Cover the dish with foil so the shells don’t dry out and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes until the cheese is melted and golden in spots.
Tips for Perfect Stuffed Shells
Season the ricotta mix well by tasting as you go, its the best way to get it just right. Dont crowd the shells in the pot or they will stick, use two pots if you need. To keep shells from sticking after boiling, lay them flat and drizzle a bit of olive oil over them.
Try adding cooked ground beef, chopped mushrooms, or extra veggies like zucchini for a twist. For a vegan version, swap ricotta for blended tofu mixed with nutritional yeast and lemon juice. Just keep an eye on the moisture balance so the filling holds together.
Serving Suggestions
These shells goes great with a simple green salad or a classic Caesar salad that cut through the cheesy richness. Homemade garlic bread is a must for scooping up extra sauce. For a full italian vibe, serve with roasted veggies or some sautéed asparagus.
For drinks, a light red like Chianti or a medium white like Pinot Grigio works well to balance the cheese. Garnish with fresh basil or parsley before serving to make it look extra nice.
Nutritional Information
Each serving of these stuffed shells is about 350-400 calories, depending on portion size and add-ins. You’ll get roughly 18-20g fat, 35-40g carbs, and 15-20g protein per serving.
Spinach brings iron and vitamins A, C, and K, while ricotta adds protein and calcium, making this not only comfort food but also somewhat nutritious.
Storage and Reheating
Let leftovers cool completely before storing in an airtight container in the fridge for up to 3-4 days. You can also freeze them before or after baking; just cover the dish tightly with plastic wrap and foil to keep out freezer burn.
To reheat, bake at 350°F (175°C) until hot all the way through. If frozen, thaw overnight and then bake the same way. You can also microwave single portions with a bit of extra sauce to keep them moist.
FAQs
What can I use instead of ricotta cheese?
Try blended tofu with nutritional yeast and lemon juice for a dairy-free option. Cottage cheese is another easy swap.
Can I make stuffed shells ahead of time?
Yes. Assemble them and keep covered in the fridge until ready to bake. If they’re cold from the fridge, add a few extra minutes to the baking time.
How do I prevent the pasta from sticking together?
After boiling, lay the shells flat on a clean surface and lightly spray or drizzle with olive oil.
What sauces can I use other than marinara?
You can swap in Alfredo sauce, pesto, or even béchamel for a different taste.
Can I add meat to the filling?
Definitely! Cook ground beef, sausage, or turkey first, then mix it into the cheese and spinach filling for extra protein.
Conclusion
Spinach and ricotta stuffed shells is a super tasty and easy dinner thats sure to please familly and friends. Give it a try, tweak it how you like, and let me know what changes you made!
Easy Spinach and Ricotta Stuffed Shells
Equipment
- 1 large pot
- 1 baking dish (9x13 inches)
- 1 mixing bowl
- 1 spoon or spatula
- 1 saucepan
- 1 set measuring cups and spoons
- 1 aluminum foil
Ingredients
- 12 pieces jumbo pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- 2 cups marinara sauce
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- Boil a large pot of salted water. Add the jumbo pasta shells and cook until al dente, about 9-10 minutes. Drain and set aside.
- In a mixing bowl, combine the ricotta cheese, chopped spinach, half of the mozzarella cheese, Parmesan cheese, egg, minced garlic, salt, black pepper, and Italian seasoning. Mix well until fully combined.
- Spread about 1 cup of marinara sauce evenly on the bottom of the baking dish.
- Stuff each cooked pasta shell with the spinach and ricotta mixture, and place them in the baking dish on top of the marinara sauce.
- Pour the remaining marinara sauce over the stuffed shells, then sprinkle the rest of the mozzarella cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the dish cool for a few minutes before serving.
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