Why Make This Recipe
Spinach and Ricotta Stuffed Shells are a delightful dish that combines rich flavors and satisfying textures. This recipe is perfect for a cozy family dinner or when hosting friends. The jumbo pasta shells are filled with creamy ricotta and fresh spinach, creating a meal that is not only delicious but also packed with nutrients. Plus, it’s easy to make and sure to impress your guests!
How to Make Spinach and Ricotta Stuffed Shells
Ingredients:
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
Directions:
- Preheat the oven to 375°F (190°C). Cook the jumbo shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well.
- Stuff each cooked shell with the ricotta and spinach mixture.
- Spread half of the marinara sauce in the bottom of a baking dish. Place the stuffed shells in the dish and cover with the remaining marinara sauce.
- Sprinkle mozzarella cheese on top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
How to Serve Spinach and Ricotta Stuffed Shells
Serve the Spinach and Ricotta Stuffed Shells hot from the oven. They are delicious on their own but can be paired with a side salad or garlic bread to complete the meal. A sprinkle of fresh herbs like basil or parsley can also add freshness to the dish.
How to Store Spinach and Ricotta Stuffed Shells
If you have leftovers, store the stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until heated through. You can also freeze the shells before baking. Just prepare the recipe up to the point of assembly, then cover and freeze. When you are ready to bake, let them thaw in the fridge overnight and bake as directed.
Tips to Make Spinach and Ricotta Stuffed Shells
- Be sure not to overcook the pasta shells; they should be al dente since they will continue to cook in the oven.
- Experiment with different cheeses; adding a bit of feta can give a nice twist to the flavor.
- Feel free to add in other vegetables like mushrooms or zucchini for a heartier filling.
Variation
For a meatier version, you can add ground turkey or beef to the ricotta mixture. Just cook the meat beforehand and mix it in with the cheese and spinach.
Final Thoughts (Emma’s Voice)
I absolutely love making Spinach and Ricotta Stuffed Shells! It’s one of my go-to recipes for family gatherings. Everyone always asks for the recipe, and I’m happy to share it. Trust me, you’ll want to add this to your meal rotation!
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Conclusion
Spinach and Ricotta Stuffed Shells are a fantastic dish that everyone will love. They are easy to prepare and can be tailored to your taste preferences. Whether you’re enjoying them on a weeknight or serving them for a special occasion, these stuffed shells are sure to make your meal memorable.
FAQs
1. Can I make this dish ahead of time?
Yes! You can prepare it a day in advance and store it in the fridge until you are ready to bake.
2. What can I serve with Spinach and Ricotta Stuffed Shells?
They go well with a simple side salad or garlic bread for a complete meal.
3. Can I freeze the stuffed shells?
Absolutely! You can freeze them before baking or store leftovers in the freezer after cooking. Just make sure to use an airtight container.
Spinach and Ricotta Stuffed Shells
Ingredients
Pasta and Filling
- 12 pieces jumbo pasta shells Cook according to package instructions.
- 1 cup ricotta cheese Creamy filling ingredient.
- 1 cup fresh spinach, chopped Nutrient-rich and adds flavor.
- 1/2 cup grated Parmesan cheese Adds depth of flavor.
- 1 teaspoon garlic powder For seasoning.
- 1 teaspoon Italian seasoning Enhances flavor profile.
- to taste none Salt and pepper For seasoning.
Sauce and Topping
- 1 cup marinara sauce For layering and topping.
- 1 cup shredded mozzarella cheese For topping and flavor.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo shells according to package instructions until al dente. Drain and set aside.
Filling
- In a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well.
- Stuff each cooked shell with the ricotta and spinach mixture.
Assembly and Baking
- Spread half of the marinara sauce in the bottom of a baking dish.
- Place the stuffed shells in the dish and cover with the remaining marinara sauce.
- Sprinkle mozzarella cheese on top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.