Name: Ricotta Stuffed Shells with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: Jumbo pasta shells; Ricotta cheese; Fresh spinach (or frozen spinach, thawed and drained); Mozzarella cheese, shredded; Parmesan cheese, grated; Garlic, minced; Egg; Salt and pepper to taste; Marinara sauce; Fresh basil (optional for garnish)

Why You’ll Love This Recipe

This recipe is a wonderful balance of textures and flavors, making it a favorite in many households. The combination of ricotta cheese, spinach, and herbs provides a rich and savory filling that is both satisfying and nutritious. The baked shells with their crispy edges and melty cheese make each bite a delightful experience. Plus, it’s an easy-to-make, comforting meal that can be prepared ahead of time, which is a bonus for busy weeknights or when hosting friends and family.

Ingredients

Jumbo pasta shells
Ricotta cheese
Fresh spinach (or frozen spinach, thawed and drained)
Mozzarella cheese, shredded
Parmesan cheese, grated
Garlic, minced
Egg
Salt and pepper to taste
Marinara sauce
Fresh basil (optional for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Spinach: If using fresh spinach, cook it in a pan with a little olive oil until wilted, about 3-4 minutes. If using frozen spinach, thaw it and drain any excess water. Chop the spinach finely.
Make the Filling: In a large bowl, combine ricotta cheese, chopped spinach, half of the mozzarella cheese, Parmesan cheese, egg, minced garlic, salt, and pepper. Stir well until the mixture is smooth and well-combined.
Cook the Pasta: Boil the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
Stuff the Shells: Spoon the ricotta-spinach mixture into each pasta shell. Place the stuffed shells in a baking dish, making sure they are arranged in a single layer.
Top with Sauce: Pour marinara sauce over the stuffed shells, ensuring each shell is well-covered. Sprinkle the remaining mozzarella cheese on top.
Bake: Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
Serve: Let the dish cool for a few minutes before serving. Garnish with fresh basil if desired.

Servings and Timing

This recipe yields about 4 servings. The total cooking time is approximately 40 minutes, with an additional 10 minutes for prep. It’s a quick yet satisfying dish, perfect for a mid-week dinner.

Variations

Meat Lovers: Add cooked ground beef or sausage to the ricotta mixture for a heartier filling.
Gluten-Free: Use gluten-free pasta shells to make this recipe gluten-free.
Vegan: Substitute the ricotta cheese with a vegan ricotta alternative and use plant-based cheese for the mozzarella and Parmesan.
Herbs and Spices: Experiment with adding fresh herbs like oregano or thyme to the ricotta mixture for extra flavor.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, simply cover the stuffed shells with foil and warm them in the oven at 350°F (175°C) for about 15 minutes or until heated through. Alternatively, you can microwave individual servings for 2-3 minutes.

FAQs

1. Can I make ricotta stuffed shells ahead of time?

Yes, you can prepare the stuffed shells and store them in the refrigerator for up to 24 hours before baking. Just cover the dish with plastic wrap or aluminum foil and bake as instructed when ready to serve.

2. Can I freeze ricotta stuffed shells?

Yes, you can freeze ricotta stuffed shells! Prepare the dish and freeze it before baking. Wrap tightly in plastic wrap and aluminum foil, and it can be frozen for up to 3 months. To bake, thaw overnight in the refrigerator and follow the normal baking instructions.

3. What can I serve with ricotta stuffed shells?

Ricotta stuffed shells go great with a side of garlic bread, a fresh green salad, or roasted vegetables. A nice glass of red wine also pairs wonderfully with the dish.

4. How do I prevent the shells from breaking when cooking?

Be sure to cook the pasta shells just until they are al dente to avoid overcooking and breaking. Also, don’t overcrowd the pot when boiling the shells to prevent them from sticking together.

5. Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Just make sure to cook it down and drain any excess moisture before adding it to the ricotta mixture.

6. Can I use a different type of cheese?

Yes, feel free to swap the ricotta with cottage cheese for a different texture or flavor. You can also use different kinds of mozzarella or Parmesan to suit your taste.

7. How long does it take to bake stuffed shells?

Stuffed shells typically bake for about 30 minutes—20 minutes covered and 10 minutes uncovered to allow the cheese to melt and brown.

8. Can I make ricotta stuffed shells vegetarian?

Yes! This recipe is already vegetarian, and you can even add more vegetables like mushrooms or zucchini to the ricotta filling for added flavor and texture.

9. Can I add meat to the filling?

Yes, you can add cooked ground beef, sausage, or even chicken to the ricotta mixture for a meaty version of this dish.

10. Can I use a different type of pasta?

While jumbo shells are traditional for stuffed shells, you could use other large pasta types like manicotti if you prefer.

Conclusion

Ricotta stuffed shells with spinach are a comforting and filling meal that can easily be tailored to suit your preferences. With its creamy filling and flavorful marinara sauce, this dish is bound to become a family favorite. Whether you’re cooking for a weeknight dinner or entertaining guests, it’s a meal that is simple to prepare, delicious to eat, and sure to impress.