Why make this recipe

Spinach and Ricotta Stuffed Shells are a delicious and hearty meal that brings comfort to the dinner table. They are simple to prepare and pack a flavorful punch with cheesy goodness and nutritious spinach. This recipe is perfect for families, gatherings, or a cozy night in. Plus, it’s a great way to sneak in some veggies for those who might be picky eaters!

How to make Spinach and Ricotta Stuffed Shells

Ingredients:

12 large pasta shells
15 ounces ricotta cheese
1 cup shredded mozzarella cheese
1 cup cooked spinach, squeezed dry and chopped
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
2 cups marinara sauce

Directions:

Preheat the oven to 350°F (175°C).
Cook the pasta shells according to package instructions; drain and set aside.
In a bowl, mix together ricotta cheese, 1/2 cup mozzarella, cooked spinach, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper until well combined.
Stuff each pasta shell with the cheese and spinach mixture.
Spread 1 cup of marinara sauce on the bottom of a baking dish.
Place the stuffed shells in the dish and top with the remaining marinara sauce and the remaining mozzarella cheese.
Cover with foil and bake for 25-30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve hot.

How to serve Spinach and Ricotta Stuffed Shells

Serve the Spinach and Ricotta Stuffed Shells hot from the oven. You can garnish with fresh herbs like basil or parsley for added color. They pair wonderfully with a simple side salad or garlic bread, making for a complete and satisfying meal.

How to store Spinach and Ricotta Stuffed Shells

To store leftovers, let the stuffed shells cool completely. Then, place them in an airtight container in the refrigerator. They can be stored for up to 3 days. To reheat, place them in an oven at 350°F (175°C) until heated through or microwave them until warm.

Tips to make Spinach and Ricotta Stuffed Shells

Ensure the cooked spinach is well-drained to avoid a watery filling.
You can mix in other vegetables like mushrooms or bell peppers for added flavor and nutrition.
Feel free to adjust the spices according to your taste preference.

Variation

For a healthier version, you can use whole wheat pasta shells or replace some ricotta with cottage cheese. You can also add cooked ground turkey or beef to the filling for a protein boost.

FAQs

Q: Can I make Spinach and Ricotta Stuffed Shells ahead of time?
A: Yes! You can prepare the stuffed shells, cover them, and refrigerate them for a day before baking. Just add extra baking time if they are cold from the fridge.

Q: What if I don’t have marinara sauce?
A: You can use any pasta sauce you like, such as alfredo or a homemade tomato sauce.

Q: Can I freeze the stuffed shells?
A: Yes! Freeze them before baking. Wrap them tightly and store in the freezer for up to 3 months. Bake directly from frozen, adding extra time to the cooking.

Enjoy this delightful dish of Spinach and Ricotta Stuffed Shells at any meal!

Spinach and Ricotta Stuffed Shells