Plate of spinach and ricotta stuffed shells topped with marinara sauce

Spinach and Ricotta Stuffed Shells

ByCasey Monroe

Why Make This Recipe

Spinach and Ricotta Stuffed Shells are a delicious and hearty dish that brings together creamy cheese and healthy spinach in a fun, satisfying way. This recipe not only tastes great, but it is also a great option for a comforting vegetarian meal. Whether you’re hosting a special dinner or just looking for some comforting food for the week, these stuffed shells will surely please everyone at the table.

How to Make Spinach and Ricotta Stuffed Shells

Ingredients:

  • Jumbo pasta shells
  • Ricotta cheese
  • Spinach (fresh or frozen)
  • Mozzarella cheese
  • Parmesan cheese
  • Marinara sauce
  • Egg
  • Garlic (minced)
  • Salt
  • Pepper
  • Italian seasoning

Directions:

  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
  3. In a large bowl, combine ricotta cheese, spinach, half of the mozzarella, Parmesan cheese, egg, garlic, salt, pepper, and Italian seasoning. Mix well.
  4. Fill each cooked shell with the ricotta and spinach mixture.
  5. Spread a layer of marinara sauce in the bottom of a baking dish.
  6. Arrange the filled shells in the baking dish and top with remaining marinara sauce and mozzarella cheese.
  7. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  8. Serve hot and enjoy your comforting vegetarian dinner!

How to Serve Spinach and Ricotta Stuffed Shells

These stuffed shells are best served hot and straight from the oven. You can pair them with a light salad or some garlic bread for a complete meal. A sprinkle of extra Parmesan cheese or fresh basil on top can add a nice touch.

How to Store Spinach and Ricotta Stuffed Shells

To store leftovers, let the baked stuffed shells cool completely. Place them in an airtight container and refrigerate for up to 3 days. You can also freeze them before baking. Cover them well and they’ll last in the freezer for up to 3 months. When ready to eat, bake them from frozen, adding extra time to ensure they are heated through.

Tips to Make Spinach and Ricotta Stuffed Shells

  • Make sure to cook the pasta shells carefully so they don’t break.
  • If using frozen spinach, thaw and drain it well to remove excess moisture.
  • Mixing in some herbs or spices can enhance the flavor; feel free to experiment with what you like.
  • For a more filling meal, add some cooked ground meat to the cheese mixture.

Variation

You can easily swap out ingredients to fit your taste. Try adding herbs like basil or oregano, or use a different cheese blend. You can also add sautéed mushrooms or zucchini for extra vegetables.

FAQs

Can I make Spinach and Ricotta Stuffed Shells ahead of time?
Yes, you can prepare the shells and fill them up a day ahead. Just cover them and store them in the fridge until you’re ready to bake.

Can I use other types of cheese?
Absolutely! You can try using cottage cheese, goat cheese, or any cheese that melts well.

What can I serve with Spinach and Ricotta Stuffed Shells?
These stuffed shells go well with a simple green salad, garlic bread, or steamed vegetables.