Introduction
Oh, the comfort of a perfectly baked pasta dish! Do you remember those classic, heartwarming meals that just make your whole house smell amazing? This Spinach and Ricotta Stuffed Shells recipe brings all those cozy feelings right back, but with a delightful twist. It’s one of those recipes that looks super fancy but is surprisingly simple to whip up, making it perfect for a weeknight dinner or even a special occasion when you don’t want to spend hours in the kitchen.
Why You’ll Love This Recipe
- Fast: Seriously, this comes together in a flash!
- Easy: Even if you’re new to stuffed pasta, you’ll nail this.
- Giftable: Make a batch ahead and freeze it for a thoughtful meal to share.
- Crowd-pleasing: From picky eaters to seasoned foodies, everyone adores this dish.
Ingredients
Gathering your ingredients is half the fun, right? Here’s what you’ll need to create these little pockets of cheesy, spinach-y goodness:
- 20 jumbo pasta shells: These are like edible boats, ready to be filled!
- 2 cups ricotta cheese: The creamy, dreamy base for our filling. Full-fat tastes best here!
- 1 cup fresh spinach, chopped: Adds a beautiful pop of green and some healthy goodness. Make sure it’s chopped nice and fine so it blends in.
- 1 egg: This is our binder, making sure our filling stays put.
- 1/2 cup grated Parmesan cheese: For that irresistible salty, nutty flavor.
- Salt, to taste: Just a pinch to bring out all the flavors.
- Pepper, to taste: A little kick is always good!
- 2 cups marinara sauce: Your favorite store-bought or homemade sauce will work wonderfully.
- 1 cup shredded mozzarella cheese: The melty, gooey topping that seals the deal.
- Fresh basil, for garnish: A little sprinkle of fresh basil takes this dish from delicious to absolutely stunning.
How to Make It
Alright, let’s get cooking! Grab your apron, put on some happy music, and let’s make some magic happen.
- Get the oven ready: First things first, preheat your oven to 375°F (190°C). This gives it plenty of time to get nice and toasty.
- Cook the shells: Bring a large pot of salted water to a boil. Add your jumbo pasta shells and cook them according to the package directions until they’re al dente. This means they should still have a little bite to them, not be mushy! Once cooked, drain them well and give them a quick rinse with cool water. This stops the cooking and prevents them from sticking together.
- Whip up the filling: While your shells are cooking, it’s time for the star of the show – the filling! In a medium bowl, combine your ricotta cheese, chopped spinach, egg, grated Parmesan cheese, and a good pinch of salt and pepper. Stir it all together until everything is beautifully blended. I like to taste a tiny bit here to make sure the seasoning is just right.
- Sauce up the dish: Grab your 9×13 inch baking dish. Spread a nice, thin layer of your marinara sauce on the bottom. This is going to keep the shells from sticking and add an extra layer of deliciousness.
- Stuff ’em up: Now for the fun part! Carefully take each cooked pasta shell and spoon your creamy ricotta and spinach mixture into it. Don’t overstuff, but make sure they’re nicely filled.
- Arrange with love: Gently place your stuffed shells in the baking dish, nestled on top of the marinara sauce. You can arrange them closely together; they’ll cuddle up as they bake!
- Sauce them again: Pour the rest of your marinara sauce over the top of the stuffed shells. Make sure to get some sauce in all the nooks and crannies.
- Cheese, please! Sprinkle that shredded mozzarella cheese evenly all over the top. We want a nice, bubbly, golden crust!
- Cover and bake: Cover your baking dish tightly with aluminum foil. Pop it into your preheated oven and bake for 20 minutes.
- Uncover and finish: After 20 minutes, carefully remove the aluminum foil. This is when the magic happens – the cheese will start to melt and turn beautifully golden. Bake for another 10-15 minutes, or until the cheese is bubbly and irresistible and the shells are heated through.
- Garnish and serve: Once out of the oven, let them rest for a few minutes. Then, garnish with some fresh basil leaves. The bright green against the red sauce and white cheese is just gorgeous!
Substitutions & Additions
This recipe is fantastic as is, but feel free to get creative! It’s your kitchen, your rules!
- Greens: No spinach? No problem! You can use finely chopped kale or even a can of drained, squeezed-dry chopped broccoli.
- Cheese: Feel free to swap out some of the mozzarella for a blend of Italian cheeses or even some provolone for a different flavor. A little dollop of pesto in the ricotta mix can be divine!
- Protein boost: Want to make it a heartier meal? You can add some cooked Italian sausage crumbles or cooked ground beef to the marinara sauce before pouring it over the shells.
- Spice it up: If you like a little heat, add a pinch of red pepper flakes to the ricotta mixture or to the marinara sauce.
Tips for Success
A few little tricks can make your Spinach and Ricotta Stuffed Shells absolutely perfect every time!
- Don’t overcook the shells: Remember, they’ll cook a bit more in the oven. If they’re too soft initially, they can fall apart.
- Drain spinach well: If you’re using frozen spinach, make SURE you squeeze out as much water as possible. Soggy filling is no fun!
- Prep ahead: You can assemble the entire dish (up to step 8) and cover it tightly with plastic wrap or foil, then refrigerate for up to 24 hours before baking. You might need to add a few extra minutes to the covered baking time.
- Freezing for later: Assemble the dish, cover it tightly with plastic wrap, then foil. Freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator, then remove the plastic wrap and bake as directed, adding extra time if needed.
How to Store It
Leftovers are a good thing, especially with this dish! Store any uneaten stuffed shells in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until warmed through.
FAQs
Can I make this ahead of time?
Absolutely! You can assemble the entire dish, cover it, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the covered baking time.
Can I freeze this recipe?
Yes! This is a great make-ahead and freeze recipe. Assemble it completely, cover it tightly, and freeze for up to 2 months. Thaw it in the fridge overnight before baking.
What can I serve with stuffed shells?
These stuffed shells are a meal on their own, but they pair beautifully with a simple green salad and some crusty garlic bread. Yum!
Are there any vegetarian options for the filling?
This recipe is already vegetarian! The spinach and ricotta filling is packed with flavor and texture.
Spinach and Ricotta Stuffed Shells
This easy Spinach and Ricotta Stuffed Shells recipe brings all those cozy feelings of a classic pasta dish, but with a delightful twist. It’s surprisingly simple to whip up, making it perfect for a weeknight dinner or even a special occasion.
Equipment
- 9x13 inch baking dish
- Large pot for boiling pasta
- Medium bowl for filling
- aluminum foil
Ingredients
Main ingredients
- 20 jumbo pasta shells cooked al dente
- 2 cups ricotta cheese full-fat recommended
- 1 cup fresh spinach chopped fine
- 1 egg
- 0.5 cup grated Parmesan cheese
- to taste salt
- to taste pepper
- 2 cups marinara sauce store-bought or homemade
- 1 cup shredded mozzarella cheese
- fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook according to package directions until al dente. Drain and rinse with cool water.20 jumbo pasta shells
- In a medium bowl, combine ricotta cheese, chopped spinach, egg, Parmesan cheese, salt, and pepper. Stir until blended.20 jumbo pasta shells
- Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.20 jumbo pasta shells
- Carefully spoon the ricotta and spinach mixture into each cooked pasta shell.20 jumbo pasta shells
- Place the stuffed shells in the baking dish on top of the marinara sauce.
- Pour the remaining marinara sauce over the stuffed shells.20 jumbo pasta shells
- Sprinkle shredded mozzarella cheese evenly over the top.20 jumbo pasta shells
- Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
- Remove the aluminum foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden.
- Let rest for a few minutes, then garnish with fresh basil and serve.20 jumbo pasta shells
Notes
This recipe is already vegetarian. For a heartier meal, add cooked Italian sausage crumbles or ground beef to the marinara sauce. For a little heat, add red pepper flakes to the ricotta mixture or marinara sauce. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated in the oven or microwave.