Looking for a delicious family meal? You can’t go wrong with Spinach Ricotta Stuffed Shells! This dish combines creamy ricotta, fresh spinach, and hearty pasta for a satisfying dinner everyone will love. Whether you’re cooking for picky eaters or trying to impress guests, this meal is quick and easy. Let’s dive into making this tasty dish that will have your family asking for seconds.
Why I Love This Recipe
- Delicious Flavor Combination: The creamy ricotta and fresh spinach create a delightful filling that pairs perfectly with the tangy marinara sauce.
- Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced cooks.
- Great for Meal Prep: These stuffed shells can be made ahead of time and stored in the fridge or freezer for a convenient meal later.
- Customizable: You can easily add other ingredients like mushrooms, peppers, or herbs to suit your taste preferences.
Ingredients
List of Required Ingredients
To make delicious spinach ricotta stuffed shells, you need the following ingredients:
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups marinara sauce
Optional Ingredients for Variation
You can change the recipe with these optional ingredients:
- Fresh herbs like parsley or thyme
- Cooked ground meat for extra protein
- Different cheeses like feta or goat cheese
- A pinch of red pepper flakes for heat
Nutritional Information per Serving
Each serving of stuffed shells has around:
- Calories: 350
- Protein: 18g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 3g
- Sodium: 600mg
This meal is not just tasty but also fills you up. You can enjoy it with a fresh salad or garlic bread for a complete family meal.
Step-by-Step Instructions
Preheat the Oven
Start by preheating your oven to 375°F (190°C). This step is key for even baking.
Cook the Pasta Shells
Next, boil 20 jumbo pasta shells in salted water. Cook them until they are al dente. This usually takes about 8 to 10 minutes. Drain the shells and set them aside to cool.
Prepare the Filling
In a large bowl, mix 1 cup of ricotta cheese with 2 cups of chopped fresh spinach. Add 1/2 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, and 1 egg. Season with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt, and pepper. Stir everything until well combined.
Stuff the Shells
Take each cooled pasta shell and fill it with the ricotta-spinach mixture. You can use a small spoon or a piping bag for this step. Make sure each shell is full but not overflowing.
Assemble the Dish
Spread 1 cup of marinara sauce evenly in the bottom of a 9×13 inch baking dish. Place the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce on top of the shells. Finally, sprinkle the rest of the mozzarella cheese over everything.
Bake and Serve
Cover the dish with aluminum foil. Bake it in the oven for 20 minutes. After that, remove the foil and bake for another 10 to 15 minutes. Look for bubbly and golden cheese on top. Once it’s done, let it cool for a few minutes. If you like, garnish with fresh basil leaves before serving.
Tips & Tricks
How to Perfect the Filling
To make the filling great, use fresh ingredients. I like to chop my spinach finely. This helps it mix well. Use a good quality ricotta cheese. It adds a rich taste. Add one egg to bind the mix. This keeps it from falling apart. I also like to add garlic and onion powder. They give the filling a nice flavor. Mix until smooth, but don’t overdo it. You want a creamy texture, not a paste.
Cooking Shells al Dente
Cooking shells al dente is key. This means they should be firm, not soft. Follow the package directions closely. I usually set a timer. This helps me avoid overcooking. Once the shells are cooked, drain them well. Let them cool slightly before filling. This prevents burns and makes handling easier.
Alternate Cooking Methods
You can cook stuffed shells in different ways. If you want a crispy top, try broiling them. Just watch closely to avoid burning. For a quicker meal, you can use a microwave. Cover the dish to keep moisture in. It cooks fast and saves time. Another option is to cook them in a slow cooker. Just layer the shells and sauce and let them simmer for hours.
Pro Tips
- Use Fresh Spinach: For the best flavor and nutrition, opt for fresh spinach instead of frozen. It adds a vibrant color and taste to your dish.
- Cheese Variation: Feel free to mix different cheeses, such as adding feta or goat cheese, for a unique twist on the traditional ricotta.
- Perfect Cooking Time: Keep an eye on the baking time; overcooking can make the pasta shells tough. Aim for a bubbly, golden top without drying them out.
- Make Ahead: Assemble the stuffed shells ahead of time and refrigerate. Bake them just before serving for a quick and delicious meal.
Variations
Vegetarian Options
If you want to keep it vegetarian, you can add more veggies. Try using mushrooms, zucchini, or bell peppers in the filling. You can also mix in artichoke hearts for an extra flavor boost. These changes keep your dish vibrant and healthy.
Gluten-Free Substitutions
For a gluten-free version, swap out the pasta shells. Use gluten-free jumbo shells or even zucchini slices. You can slice zucchini into thick strips and roll the filling inside. This option makes a tasty dish while sticking to your diet needs.
Adding Protein (e.g., Ground Meat)
To add protein, use ground meat like beef, turkey, or chicken. Cook the meat fully before mixing it with the filling. This step gives the dish a hearty kick. You can also use cooked sausage for a spicy twist. Just make sure to adjust the seasoning to match the meat flavors.
Storage Info
How to Store Leftovers
To store leftover spinach ricotta stuffed shells, let them cool first. Place them in an airtight container. You can keep them in the fridge for about three days. Make sure to cover them well to keep moisture in. This helps keep the shells soft and tasty.
Freezing Instructions
You can freeze spinach ricotta stuffed shells if you have extras. First, let them cool completely. Then, put them in a freezer-safe container or wrap them tightly in plastic wrap. They can last up to three months in the freezer. For best results, keep the marinara sauce separate. This way, the shells do not get soggy.
Reheating Tips
Reheating stuffed shells is easy. If you stored them in the fridge, preheat your oven to 350°F (175°C). Place the shells in a baking dish. You can add a little marinara sauce on top to keep them moist. Cover the dish with foil to prevent drying out. Bake for about 20 minutes or until hot. If frozen, let them thaw overnight in the fridge before reheating.
FAQs
Can I use store-bought marinara sauce?
Yes, you can use store-bought marinara sauce. It saves time and still tastes great. Look for a brand that has no added sugars or preservatives. This ensures a fresh taste that complements your stuffed shells.
How do I make the dish ahead of time?
To prepare ahead, follow all the steps but don’t bake it right away. After stuffing the shells, place them in the dish with sauce. Cover the dish tightly and store it in the fridge. You can bake it the next day. Just add a few extra minutes to the baking time.
What can I substitute for ricotta cheese?
If you don’t have ricotta, you can use cottage cheese. Blend it until smooth for a similar texture. Cream cheese is another option, but it will change the flavor a bit. You can also try silken tofu for a dairy-free option.
How long can stuffed shells be refrigerated?
Stuffed shells can be stored in the fridge for up to three days. Make sure to keep them in an airtight container. If you want to keep them longer, consider freezing them. Just remember to thaw before baking.
This blog post covered the ingredients and steps to make delicious stuffed shells. You learned about key ingredients, cooking methods, and variations to fit your taste. We also discussed storage tips for leftovers and answered common questions. Keep these ideas in mind for your next meal. Experiment with flavors and methods to create your perfect dish. Cooking should be fun and tasty. Happy cookin
Spinach Ricotta Stuffed Shells
Ingredients
- 20 pieces jumbo pasta shells
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese, divided
- 0.5 cup grated Parmesan cheese
- 1 piece egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
- 2 cups marinara sauce
- optional fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
- In a large mixing bowl, combine the ricotta cheese, chopped spinach, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well blended.
- Take each cooked shell and carefully fill it with the ricotta spinach mixture using a small spoon or piping bag.
- Spread 1 cup of marinara sauce evenly in the bottom of a 9x13 inch baking dish.
- Arrange the stuffed shells in a single layer over the sauce in the dish. Top with the remaining marinara sauce and sprinkle the remaining mozzarella cheese on top.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired.
