why make this recipe

Spinach Ricotta Stuffed Shells are a perfect comfort food. This dish combines the creaminess of ricotta cheese with the freshness of spinach, all wrapped in a hearty pasta shell. It’s easy to prepare and can be a lovely family dinner or a delicious meal for guests. With the rich marinara sauce and gooey mozzarella on top, each bite is filled with flavor. Plus, it’s a great way to sneak in some greens for those picky eaters.

how to make Spinach Ricotta Stuffed Shells

Ingredients:

Jumbo pasta shells (conchiglioni)
Whole milk ricotta cheese
Fresh spinach
Marinara sauce
Low-moisture, part-skim shredded mozzarella cheese
Parmesan cheese
1 large egg
Minced garlic
Salt
Freshly ground black pepper
Fresh basil
Fresh parsley
Dried oregano
Nutmeg
Cooked, crumbled ground beef (optional)
Sautéed mushrooms (optional)
Sun-dried tomatoes (optional)
Pecorino Romano cheese (optional)
Provolone cheese (optional)
Fontina cheese (optional)

Directions:

Prepare the Pasta Shells: Boil a large pot of salted water. Cook the jumbo pasta shells according to package directions until they are al dente. Drain and rinse them under cold water. Lay the shells out in a single layer to cool.
Wilt and Prepare the Spinach: In a hot pan with a splash of olive oil, or in the microwave, wilt the fresh spinach. Once wilted, cool the spinach and use a clean kitchen towel to squeeze out any excess water. Finely chop the spinach.
Make the Creamy Ricotta Filling: In a mixing bowl, combine the ricotta cheese, chopped spinach, egg, half of the grated Parmesan cheese, minced garlic, salt, pepper, and nutmeg. Stir everything together until it’s thoroughly combined and adjust the seasonings to your taste.
Assemble the Stuffed Shells: Preheat your oven to 375°F (190°C). Spread some marinara sauce in a 9×13-inch baking dish. Stuff each pasta shell with the ricotta mixture, and arrange them in a single layer over the sauce.
Bake to Golden Perfection: Pour the remaining marinara sauce over the stuffed shells and sprinkle mozzarella cheese on top. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes until the cheese is melted and bubbly.
Serve and Enjoy: Let the dish rest for 5-10 minutes before serving. Garnish with fresh parsley or basil and enjoy it with a side salad and some crusty bread.

how to serve Spinach Ricotta Stuffed Shells

These stuffed shells are best served warm. Add a sprinkle of fresh herbs like basil or parsley on top. Pair them with a crisp side salad and some crusty bread for a complete meal. For an extra touch, drizzle some good olive oil over the top before serving.

how to store Spinach Ricotta Stuffed Shells

To store leftovers, let the dish cool completely. Cover it with plastic wrap or aluminum foil and place it in the refrigerator. It will last for about 3-5 days. If you want to store it for longer, freeze the stuffed shells in an airtight container for up to 3 months.

tips to make Spinach Ricotta Stuffed Shells

Make sure to cook the pasta shells just until al dente so they don’t fall apart when stuffing.
You can customize the filling by adding cooked ground beef, mushrooms, or sun-dried tomatoes if you like.
For an extra cheesy experience, mix in other cheeses like fontina or provolone.

variation

You can make this recipe vegetarian by skipping any meat additions or using plant-based cheese. For a lighter version, you could use low-fat ricotta cheese and light mozzarella.

FAQs

Can I make these stuffed shells ahead of time?
Yes! You can prepare the assembly and just bake them when you are ready to eat.

Can I freeze the stuffed shells?
Absolutely! Just freeze them before baking. When you’re ready to cook them, you might need to increase the baking time.

What can I pair with this dish?
These stuffed shells go well with a fresh salad or garlic bread. You can also serve a glass of red wine for a nice touch!