Ingredients
For the Filling:
- 1 (15 ounce) container ricotta cheese
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg, lightly beaten
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
For the Shells and Sauce:
- 1 (12 ounce) box jumbo pasta shells
- 1 (24 ounce) jar marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Pinch of red pepper flakes (optional)
Let’s Talk About the Magic of Spinach and Ricotta
I absolutely adore this Spinach Ricotta Stuffed Shells recipe because it’s a fantastic way to sneak in some extra veggies while still delivering a comforting and satisfying meal. We’re always on the lookout for Creamy Lasagna Soup or Lasagna Soup Recipe that’s both delicious and relatively easy to prepare, and this checks all the boxes. The ricotta cheese creates a creamy, luscious base, while the spinach adds a boost of nutrients and a lovely earthy flavor. Don’t skimp on squeezing the spinach dry – trust me, it makes all the difference in preventing a watery filling! You can find great Slow Cooker Baked Ziti and similar recipes that combine ease with wholesome ingredients.
Why This Stuffed Shells Recipe Stands Out
What makes this recipe special, you ask? Well, besides the amazing flavor combination, it’s incredibly versatile! This really lands in the category of Stuffed Shells that everyone will love! For example, if you’re looking for Lasagna Soup alternative and prefer something lighter, you can use part-skim ricotta cheese or add some chopped mushrooms to the filling for extra texture and flavor. Or, if you want to add a little kick, try adding a pinch of red pepper flakes to the marinara sauce. Plus, it’s a make-ahead dream! You can assemble the shells earlier in the day or even the night before and bake them when you’re ready to eat. Talk about Stuffed Shells convenience!Step-by-Step Instructions
Get Started: Cooking the Shells
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package directions, but cook them *al dente*. They should be slightly firm to the bite, as they will continue to cook in the oven.
- Drain the shells and rinse them with cold water to stop the cooking process. Gently set aside.
Making the Filling
- In a large bowl, combine the ricotta cheese, squeezed spinach, Parmesan cheese, parsley, egg, nutmeg, salt, and pepper.
- Mix well until all ingredients are evenly incorporated.
Assembling the Stuffed Shells
- In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
- Using a spoon or your fingers (my personal preference!), carefully stuff each cooked shell with the ricotta mixture.
- Arrange the stuffed shells in the baking dish, seam-side up, in a single layer.
- Pour the remaining marinara sauce over the stuffed shells, making sure they are well covered.
Baking to Perfection
- Sprinkle the mozzarella cheese evenly over the top of the stuffed shells.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Let the stuffed shells cool for a few minutes before serving. This allows the cheese to set up a bit and makes them easier to handle.
Tips and Tricks for Stuffed Shell Success
One of the trickiest parts of making stuffed shells is preventing them from sticking together or drying out during baking. That’s why it’s so important to spread a generous layer of sauce on the bottom of the baking dish. Covering the dish with foil for the first part of baking also helps to keep the shells moist and prevents the cheese from burning. Another tip? Don’t overcook the shells! Overcooked shells will become mushy and difficult to stuff. Aim for *al dente* and remember they’ll continue cooking in the oven.Variations and Additions
Feeling adventurous? There are plenty of ways to customize this recipe to your liking!- Add Meat: Ground beef, Italian sausage, or even shredded chicken would be delicious additions to the filling. Just make sure to cook the meat thoroughly before adding it to the ricotta mixture.
- Use Different Cheese: Try using a blend of ricotta, mozzarella, and provolone cheese for a richer, more complex flavor.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the filling or the sauce for a little extra heat.
- Add Vegetables: Chopped bell peppers, onions, or zucchini would all be great additions to the filling or the sauce. It’s a sneaky way to make this one of your go-to Stuffed Shells version into a Healthier Dinners option!
- Make it Vegan: Use a vegan ricotta cheese substitute and plant-based mozzarella to make this recipe vegan-friendly.
Serving Suggestions
Spinach Ricotta Stuffed Shells are delicious on their own, but they’re even better when served with a side of garlic bread or a simple salad. A crisp Caesar salad or a fresh tomato and cucumber salad would be perfect accompaniments. They are perfect for Dinner Ideas For Family Healthy, or even when you’re looking for Dinner Ideas No Pasta (just kidding, these *are* pasta!). If chicken isn’t on the menu, these shells can also be a fantastic Dinner Ideas No Chicken choice.Making Ahead and Storage
As I mentioned earlier, this recipe is perfect for making ahead. You can assemble the shells up to 24 hours in advance and store them in the refrigerator, covered tightly with plastic wrap. When you’re ready to bake, simply remove the plastic wrap and bake as directed. Leftover stuffed shells can be stored in the refrigerator for up to 3 days. To reheat, simply microwave them for a few minutes or bake them in a preheated oven at 350°F (175°C) until heated through.Final Thoughts
Spinach Ricotta Stuffed Shells are a guaranteed crowd-pleaser, perfect for any occasion. They’re comforting, delicious, and surprisingly easy to make. So, gather your ingredients, put on your favorite music, and get ready to create a dish that will impress everyone at your table. Happy cooking!Why is it important to squeeze the spinach dry for the filling?
Squeezing the spinach dry is crucial to prevent a watery filling in the stuffed shells.
How can I prepare the stuffed shells ahead of time?
You can assemble the shells up to 24 hours in advance and store them in the refrigerator, covered tightly with plastic wrap. Bake as directed when ready.
What’s the best way to prevent the stuffed shells from sticking together during baking?
Spread a generous layer of marinara sauce on the bottom of the baking dish and cover the dish with foil for the first part of baking to keep the shells moist.
What are some variations I can make to the stuffed shells recipe?
You can add meat (like ground beef or sausage), use different cheeses (mozzarella and provolone), spice it up with red pepper flakes, or add chopped vegetables to the filling or sauce.
Spinach Ricotta Stuffed Shells
These Spinach Ricotta Stuffed Shells are a comforting and delicious classic, perfect for a weeknight dinner or special occasion. Jumbo pasta shells are filled with a creamy mixture of ricotta, spinach, and Parmesan cheese, then baked in a flavorful marinara sauce.
Equipment
- Large pot
- Colander
- Large bowl
- 9×13 inch baking dish
- Spoon
- Aluminum foil
- Oven
Ingredients
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 large egg, lightly beaten
- ¼ teaspoon ground nutmeg
- Salt to taste
- Black pepper to taste
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- Pinch of red pepper flakes optional
Instructions
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells according to package directions, but cook them al dente. Drain and rinse with cold water.
- In a large bowl, combine ricotta cheese, squeezed spinach, Parmesan cheese, parsley, egg, nutmeg, salt, and pepper. Mix well.
- In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
- Carefully stuff each cooked shell with the ricotta mixture.
- Arrange the stuffed shells in the baking dish, seam-side up, in a single layer.
- Pour the remaining marinara sauce over the stuffed shells, making sure they are well covered.
- Sprinkle the mozzarella cheese evenly over the top of the stuffed shells.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Let the stuffed shells cool for a few minutes before serving.
Notes
To prevent sticking, spread a generous layer of sauce on the bottom of the baking dish. Covering the dish with foil for the first part of baking also helps to keep the shells moist and prevents the cheese from burning. Don’t overcook the shells; aim for al dente. For variations, add cooked ground beef, Italian sausage, or shredded chicken to the filling. Use a blend of ricotta, mozzarella, and provolone cheese for a richer flavor. Add a pinch of red pepper flakes or hot sauce for extra heat. Add chopped bell peppers, onions, or zucchini. For a vegan option, use vegan ricotta cheese substitute and plant-based mozzarella. Assembled shells can be stored in the refrigerator for up to 24 hours before baking. Leftover stuffed shells can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
