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To make Spinach Ricotta Stuffed Shells, gather these items: - 20 jumbo pasta shells - 1 cup ricotta cheese - 1 cup fresh spinach, chopped - 1/2 cup grated Parmesan cheese - 1/2 cup shredded mozzarella cheese - 1 egg - 2 cups marinara sauce - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish If you need substitutions, here are some ideas: - Use cottage cheese instead of ricotta for a lighter option. - Swap fresh spinach for frozen spinach, but drain it well. - Replace Parmesan with any hard cheese like Pecorino Romano. - Use vegan cheese to make this dish plant-based. - For a gluten-free version, select gluten-free pasta shells. Each serving of these stuffed shells has: - Calories: 360 - Protein: 20g - Carbohydrates: 38g - Fat: 15g - Fiber: 3g - Sodium: 600mg This dish is rich in protein and provides good vitamins from spinach. Enjoy this hearty meal while balancing your diet! {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). While it heats up, take a large pot and fill it with water. Add a good amount of salt to the water. Bring the water to a boil. Once boiling, add the jumbo pasta shells. Cook them according to the package directions until they are al dente. This usually takes around 10-12 minutes. When they are done, drain them and rinse them with cold water. This stops them from cooking more and helps them not stick together. Now it's time to make the filling. In a big mixing bowl, add one cup of ricotta cheese. Next, chop one cup of fresh spinach and toss it in. Add half a cup of grated Parmesan cheese and half a cup of shredded mozzarella cheese. Crack in one egg for binding. Sprinkle in one teaspoon of garlic powder and one teaspoon of Italian seasoning. Finally, add salt and pepper to taste. Mix everything together until it is smooth and well combined. This filling is key for great flavor. Grab your cooked pasta shells. Take one shell and fill it with about two tablespoons of the ricotta-spinach mixture. Be sure to fill them well, but don't overstuff them. Place each filled shell in a greased baking dish with the seam side up. Once you fill all shells, spread half of the marinara sauce evenly over top. Make sure the sauce covers all the shells. If you have extra sauce, add it to ensure they stay moist. Now they are ready for baking! To make stuffed shells, first, choose the right pasta. Jumbo shells work best. Cook them al dente to prevent sogginess. Rinse them in cold water to stop cooking. This keeps them from sticking together. Make sure to fill each shell with enough mixture. About two tablespoons per shell is ideal. Press the filling gently to pack it in well. To guarantee your cheese melts, use fresh cheese, like mozzarella and ricotta. Shredded cheese also melts better than blocks. Spread marinara sauce over the shells before baking. Cover the dish with foil for the first part of baking. This traps steam and helps the cheese melt. Remove the foil in the last minutes. This browns the cheese and adds flavor. Every oven heats differently. Start with the recommended time, but check your dish. If your oven runs hot, check early. If it runs cool, add a few minutes. Use a toothpick to test the shells. If the filling is hot and cheese is bubbly, they’re done. Always trust your instincts and adjust as needed for perfect results. Pro Tips Use Fresh Spinach: Fresh spinach provides a vibrant flavor and better texture compared to frozen spinach. If using frozen, ensure it's thoroughly drained and squeezed dry. Mix Cheeses for Flavor: Combining different types of cheese, like adding feta or a sharp cheddar, can enhance the flavor profile of the filling. Pre-bake the Shells: Consider baking the stuffed shells for a few minutes before adding sauce to get a slightly crispy texture on the pasta. Customize the Sauce: Feel free to add herbs or sautéed vegetables to your marinara sauce for additional depth and flavor. {{image_2}} You can mix up the filling if you want. Try adding cooked ground meat for extra flavor. You can also use different cheeses. For a twist, mix in feta or goat cheese. If you like a kick, add some crushed red pepper flakes. You can even use sautéed mushrooms or artichokes for a unique taste. The key is to keep the filling creamy and rich. If you need a gluten-free meal, swap the pasta. Use gluten-free jumbo shells, which are now easy to find. You can also use zucchini or eggplant slices instead of shells. These veggies hold the filling well and add fresh flavor. Just layer them in a baking dish like you would with pasta. To make this recipe vegan, replace the cheese and egg. Use plant-based ricotta, which is creamy and tasty. You can also use a flaxseed mix instead of the egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. This way, you still get a rich filling without dairy. To store leftovers, let the stuffed shells cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to cover them with foil or plastic wrap to keep them fresh. When you’re ready to eat, preheat your oven to 350°F (175°C). Take the stuffed shells out of the fridge. Place them in a baking dish and add a bit of marinara sauce on top. Cover the dish with foil to keep moisture in. Bake for about 20 minutes, or until heated through. You can also use a microwave for faster reheating. Just cover them to avoid drying out. If you want to freeze the stuffed shells, place them in a single layer on a baking sheet. Freeze them for about an hour, then transfer to a freezer-safe bag. They can last up to three months in the freezer. To cook from frozen, bake at 375°F (190°C) for about 45-50 minutes, adding sauce as needed. Enjoy your meals later without much fuss! Spinach Ricotta Stuffed Shells last about 3 to 5 days in the fridge. Store them in an airtight container. Always check for any off smells before reheating. If they look or smell bad, it’s better to toss them. Yes, you can use fresh spinach! Just chop it finely and sauté it for a few minutes. This will help reduce water and keep your filling firm. Fresh spinach adds a nice flavor and vibrant color to your dish. Serve Spinach Ricotta Stuffed Shells with extra marinara sauce on top. Garnish with fresh basil for a pop of flavor and color. You can also add a sprinkle of Parmesan cheese for an extra cheesy touch. Pair with a side salad or garlic bread for a complete meal! This article covered how to make delicious spinach ricotta stuffed shells. We discussed the key ingredients and their substitutions. I shared tips for cooking and variations to suit your needs. You learned how to store leftovers for later. Remember, this dish is versatile and easy to make. You can adjust it based on what you have. Enjoy your cooking, and share these tasty shells with friends and family!

Spinach Ricotta Stuffed Shells

Delicious jumbo pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara sauce and cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, chopped
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup shredded mozzarella cheese
  • 1 piece egg
  • 2 cups marinara sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Boil a large pot of salted water and cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse with cold water to prevent sticking.
  • In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, shredded mozzarella cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are incorporated.
  • Take each cooked pasta shell and fill it with about 2 tablespoons of the ricotta-spinach mixture. Place the stuffed shells seam side up in a greased baking dish.
  • Spread half of the marinara sauce over the stuffed shells evenly. Add extra marinara to ensure the shells are covered.
  • Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
  • Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

Notes

Garnish with fresh basil leaves for added flavor.
Keyword Italian, pasta, ricotta, spinach, stuffed shells