Irresistible Spinach Ricotta Stuffed Shells Recipe

Imagine diving into a plate of Spinach Ricotta Stuffed Shells, where each bite reveals creamy ricotta mingling with tender spinach, topped with a rich marinara sauce that sings with flavor. The aroma wafts through your kitchen, teasing your taste buds and making it nearly impossible to resist. This dish is not just food; it’s a hug in pasta form.

Now picture this: you’re hosting friends for dinner, and the moment they take a bite of those stuffed shells, their eyes widen in delight. Suddenly, everyone wants to know your secret, and you can barely contain your chuckles as you share the recipe. This delightful dish is perfect for family gatherings, cozy dinners, or any occasion where comfort food reigns supreme.

I once made these stuffed shells for a potluck, and let me tell you, they disappeared faster than I could say “pasta.” My friends kept asking for seconds while I just stood there grinning like a Cheshire cat.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Large Pasta Shells: Look for high-quality shells that will hold the filling without breaking during cooking.

• Ricotta Cheese: Creamy ricotta adds richness; opt for whole milk ricotta for best flavor.

• Fresh Spinach: Use fresh spinach for vibrant color and texture; frozen works too but may need draining.

• Parmesan Cheese: Freshly grated parmesan enhances flavor; it melts beautifully and adds a savory kick.

• Marinara Sauce: Choose your favorite store-bought or homemade sauce; it should be rich and flavorful.

• Egg: A beaten egg helps bind the filling together and gives it structure.

• Italian Seasoning: A blend of herbs like basil and oregano elevates the overall taste of your filling.

• Salt & Pepper: Essential for seasoning; add to taste before mixing ingredients.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Spinach Ricotta Stuffed Shells

Cook the Pasta Shells: Bring a large pot of salted water to boil. Cook the pasta shells according to package instructions until al dente. Drain them gently so they don’t break.

Prepare the Filling: In a mixing bowl, combine ricotta cheese, chopped fresh spinach (squeeze out excess moisture), grated parmesan cheese, beaten egg, Italian seasoning, salt, and pepper. Mix until well combined.

Fill the Shells: Using a teaspoon or piping bag, carefully stuff each cooked shell with the ricotta-spinach mixture. Don’t overstuff or they’ll burst during baking.

Add Marinara Sauce: Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the filled shells on top in a single layer. Pour more marinara sauce over them generously.

Bake to Perfection: Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for about 25 minutes. Remove foil and bake an additional 10 minutes until bubbly.

Serve & Enjoy: Let them cool slightly before serving—this helps avoid molten cheese spills! Garnish with extra parmesan or fresh herbs if desired.

And there you have it! Your Spinach Ricotta Stuffed Shells await—deliciously cheesy and comforting enough to make even your toughest critics sing praises!

Perfecting the Cooking Process

Start by boiling the pasta shells until al dente, while preparing your ricotta filling. Layer sauce in the baking dish, stuff each shell, and bake until bubbling for perfect results.

Add Your Touch

Feel free to swap out spinach for kale or add sun-dried tomatoes for a flavor boost. A sprinkle of red pepper flakes can also add a delightful kick.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, ensuring they stay cheesy and delicious.

These shells are best with fresh ricotta; its creaminess elevates the dish significantly. Avoid overcooking pasta shells to prevent them from tearing during stuffing. Lastly, let them rest after baking for better serving results.

Sharing this recipe reminds me of a family dinner where everyone fought over the last shell, resulting in laughter and happy memories around the table.

FAQ

Can I use frozen spinach for Spinach Ricotta Stuffed Shells?

Yes, frozen spinach works well; just make sure to thaw and drain it thoroughly before using.

How can I make Spinach Ricotta Stuffed Shells gluten-free?

Use gluten-free pasta shells as an alternative for those with gluten sensitivities.

What sauce pairs best with Spinach Ricotta Stuffed Shells?

A simple marinara sauce enhances the flavors beautifully without overpowering the stuffed shells.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Spinach Ricotta Stuffed Shells

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• Author: Jennifer
• Total Time: 55 minutes
• Yield: Approximately 4 servings 1x

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Description

Spinach Ricotta Stuffed Shells are a comforting, flavorful dish that brings joy to any dinner table. Each large pasta shell is generously filled with a creamy ricotta and fresh spinach mixture, topped with rich marinara sauce and baked to perfection. This recipe is not only simple to prepare but also allows for customization based on your preferences. Perfect for family gatherings or cozy nights in, these stuffed shells will surely impress your guests and satisfy your cravings for delicious comfort food.

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Ingredients

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• 12 large pasta shells
• 1 cup ricotta cheese
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 beaten egg
• 1 tsp Italian seasoning
• Salt and pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C). Boil salted water and cook pasta shells until al dente; drain carefully.
2. In a mixing bowl, combine ricotta, chopped spinach, Parmesan, beaten egg, Italian seasoning, salt, and pepper.
3. Stuff each shell with the filling using a teaspoon or piping bag.
4. Spread a thin layer of marinara sauce in a baking dish. Arrange stuffed shells on top and cover with remaining sauce.
5. Cover with foil and bake for 25 minutes; uncover and bake for an additional 10 minutes until bubbly.
6. Allow to cool slightly before serving.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 3 stuffed shells (approximately 300g)
• Calories: 450
• Sugar: 6g
• Sodium: 750mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 70mg