Creamy Spinach Ricotta Stuffed Shells

$- 20 large pasta shells - 2 cups ricotta cheese - 1 cup grated mozzarella cheese - 1 cup fresh spinach, chopped - 1/2 cup grated parmesan cheese - 1 egg, lightly beaten - 2 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish For the best results, measure your ingredients carefully. Use dry measuring cups for the cheeses and a liquid measuring cup for the marinara sauce. When measuring ricotta, pack it down slightly to avoid air pockets. For fresh spinach, chop it finely to mix well. This helps the shells stay full and tasty. I love using Galbani for ricotta cheese. It has a creamy texture that blends well. For mozzarella, look for whole milk options. They melt beautifully and add great flavor. For marinara sauce, I recommend Rao’s or any brand that has no added sugar. These choices enhance your stuffed shells and make them truly delightful. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). While the oven heats, fill a large pot with salted water. Bring this pot to a boil. When the water is boiling, add the 20 large pasta shells. Cook them until they are al dente, which usually takes about 10-12 minutes. Drain the shells carefully and set them aside to cool. In a large mixing bowl, combine 2 cups of ricotta cheese and 1 cup of grated mozzarella cheese. Next, add in 1 cup of fresh chopped spinach. Then, mix in 1/2 cup of grated parmesan cheese. Crack and lightly beat 1 egg and add that to the bowl. Next, add 2 cloves of minced garlic, 1 teaspoon of dried basil, and 1 teaspoon of dried oregano. Season with salt and pepper. Stir everything together until it's well mixed. Take a 9x13 inch baking dish and spread 1 cup of marinara sauce on the bottom. Now, carefully fill each pasta shell with the ricotta-spinach mixture. Place the filled shells open side up in the baking dish. After filling the shells, pour the remaining marinara sauce over them, making sure they are all well covered. Cover the dish with aluminum foil and place it in the oven. Bake for 25 minutes. After that, remove the foil and sprinkle more mozzarella on top if you like. Bake uncovered for another 10-15 minutes, until the cheese is bubbly and golden. Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves for a nice touch. To stop pasta from sticking, use plenty of water. This helps the shells move freely. Add salt to the water as it heats. Salt adds flavor and helps the pasta cook better. Stir the shells gently after adding them to the pot. This prevents them from clumping together. Once cooked, drain the shells right away. Toss them with a little olive oil to keep them from sticking. To fill your shells easily, use a large spoon or a piping bag. This makes it less messy and faster. Fill each shell until it is full but not overflowing. Place them in the baking dish open side up. This way, every shell gets covered in sauce, which makes them extra tasty. Arrange them closely, but leave a little space. This helps them cook evenly. For the best melting cheese, choose fresh mozzarella. Grate it just before using. This gives it a better texture and taste. When you bake the shells, cover them with foil at first. This keeps the moisture in. After 25 minutes, remove the foil. Add more cheese on top if you like. Bake until the cheese is bubbly and golden, about 10-15 more minutes. This gives a nice crust that adds flavor. Pro Tips Use Fresh Spinach: Fresh spinach adds a vibrant flavor and a lovely texture to the filling. Avoid frozen spinach, as it can make the mixture watery. Mix Cheeses for Depth: Combining different cheeses enhances the flavor profile. Try adding a bit of feta or goat cheese for a unique twist. Don’t Overcook the Shells: Cook the pasta shells just until al dente. They will continue to cook in the oven, preventing them from becoming mushy. Let It Rest: Allow the dish to cool for a few minutes after baking. This helps the filling set, making it easier to serve without falling apart. {{image_2}} You can add protein to your creamy spinach ricotta stuffed shells. Cooked chicken or sausage works well. For chicken, use shredded or diced cooked breast. For sausage, choose mild or spicy based on your taste. Cook and crumble the sausage before adding it to the filling. Mix it with the ricotta and spinach for a hearty meal. This adds flavor and keeps you full longer. If you prefer veggies, swap spinach for other greens. Kale, Swiss chard, or even roasted zucchini are great options. Just chop and sauté them lightly before mixing with the ricotta. You can also add mushrooms for an earthy taste. This keeps the dish fresh and colorful. Play with different flavors to make it your own. If you need gluten-free options, choose gluten-free pasta shells. Many brands offer great alternatives. Look for ones made from rice or corn. These cook similarly to regular pasta. Follow the package instructions for cooking time. You can enjoy creamy spinach ricotta stuffed shells without missing out. Just make sure to check the labels for gluten-free certification. Store your creamy spinach ricotta stuffed shells in an airtight container. Make sure to cool them first. They will stay fresh in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To freeze the stuffed shells, first let them cool completely. Then, place them in a freezer-safe container or a zip-top bag. You can also freeze them in individual servings. They will keep well for up to three months. Label the bags with the date, so you know when to use them. To reheat, first thaw the shells in the fridge overnight if frozen. Preheat your oven to 350°F (175°C). Place the shells in a baking dish and cover with foil. Bake for about 20 minutes, or until heated through. If you like, sprinkle extra cheese on top for a nice melt. Enjoy your meal! Yes, you can use different cheeses. Try using feta or goat cheese for a tangy twist. Mixing in some cheddar adds a nice sharp flavor too. Just keep the main ingredients like ricotta and mozzarella, as they create that creamy texture. To prepare ahead, you can stuff the shells and place them in your baking dish. Cover it tightly with plastic wrap or foil. You can keep it in the fridge for up to two days before baking. If you want to freeze them, just make sure to use a freezer-safe dish. Stuffed shells pair well with many sides. A fresh salad with crisp greens works nicely. Garlic bread adds a warm touch and helps soak up extra sauce. You can also serve some roasted vegetables for a healthy boost. This blog post covered everything you need for stuffed shells. We listed ingredients, how to measure them, and suggested brands. I shared easy steps to prepare the dish and yummy filling. You learned tips to avoid sticking pasta and ensure perfect shells. We explored variations, like adding protein or making it gluten-free. Finally, we discussed how to store leftovers and answered common questions. As you try this dish, remember to make it your own. Enjoy cooking and sharing these delicious meals!$

Creamy Spinach Ricotta Stuffed Shells

Delicious pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara sauce and cheese.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

20 large pasta shells
2 cups ricotta cheese
1 cup grated mozzarella cheese
1 cup fresh spinach, chopped
0.5 cup grated parmesan cheese
1 large egg, lightly beaten
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
to taste salt and pepper
2 cups marinara sauce
for garnish fresh basil leaves

Instructions

Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente. Drain and set aside.
In a mixing bowl, combine the ricotta cheese, mozzarella cheese, chopped spinach, parmesan cheese, beaten egg, minced garlic, dried basil, dried oregano, salt, and pepper. Mix until well combined.
Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
Carefully fill each pasta shell with the ricotta-spinach mixture and place them in the baking dish, open side up.
Pour the remaining marinara sauce over the stuffed shells, ensuring they’re well covered.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil, and sprinkle additional mozzarella on top if desired. Bake uncovered for an additional 10-15 minutes, until the cheese is bubbly and golden.
Allow to cool for a few minutes before serving. Garnish with fresh basil leaves.

Notes

For extra flavor, consider adding a pinch of red pepper flakes to the filling.

Keyword pasta, ricotta, spinach, stuffed shells