Savory Spinach Ricotta Stuffed Shells Easy Recipe

If you're looking for a delicious meal that’s quick and easy, you’ve found it! My Savory Spinach Ricotta Stuffed Shells recipe makes a fantastic dinner. It's simple enough for a busy weeknight, yet special enough for guests. With creamy ricotta and fresh spinach, these shells are sure to please everyone at your table. Ready to dive into a world of cheesy goodness? Let’s get cooking!

Ingredients

List of Ingredients

- 20 jumbo pasta shells

- 1 cup ricotta cheese

- 1 cup fresh spinach, chopped

- 1 cup shredded mozzarella cheese

- 1/2 cup grated Parmesan cheese

- 1 large egg

- 2 cups marinara sauce

- 2 cloves garlic, minced

- 1 teaspoon Italian seasoning

- Salt and pepper to taste

- 1 tablespoon olive oil

- Fresh basil leaves for garnish (optional)

Measurement and Substitutions

When making spinach ricotta stuffed shells, use precise measurements for best results. If you can't find jumbo shells, you can use manicotti tubes. For a lighter version, swap ricotta for cottage cheese. You can also use frozen spinach instead of fresh. Just make sure to thaw and drain it well. If you want more flavor, add more garlic or spices.

Quality Tips for Ingredients

Use fresh spinach for a vibrant taste and color. Look for ricotta that is creamy but not too watery. For the mozzarella, choose a brand that melts well. The better the cheese, the creamier your filling will be. Always use fresh garlic for the best flavor. Finally, pick a high-quality marinara sauce, as it makes a huge difference in taste.

Step-by-Step Instructions

Preparation of Pasta Shells

Start by boiling a large pot of salted water. Once the water boils, add the jumbo pasta shells. Cook them until they are al dente, which usually takes about 10 minutes. After cooking, drain the shells and let them cool slightly. Place them on a clean kitchen towel to prevent sticking. This step is key for easy filling later.

Cooking the Spinach and Filling

In a skillet, heat one tablespoon of olive oil over medium heat. Add two cloves of minced garlic and sauté them for about 30 seconds. This will make your kitchen smell great! Next, add one cup of chopped fresh spinach. Cook until it wilts, which takes about 2 to 3 minutes. Remove the skillet from heat and let the mixture cool a bit.

In a large bowl, mix one cup of ricotta cheese, the wilted spinach, half a cup of shredded mozzarella cheese, and half a cup of grated Parmesan cheese. Add one large egg, one teaspoon of Italian seasoning, and salt and pepper to taste. Stir everything together until well combined. This filling is rich and creamy!

Assembling and Baking the Dish

Spread one cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. Now, it’s time to stuff the shells! Take each shell and fill it with the spinach and ricotta mixture. Place the stuffed shells carefully on top of the marinara sauce. Pour the rest of the marinara sauce over the shells, making sure they are well coated.

Sprinkle the remaining shredded mozzarella cheese on top. Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil and bake for an additional 10 to 15 minutes. You want the cheese to be bubbly and golden. Once done, let the dish cool for a few minutes. If you like, garnish with fresh basil leaves before serving. Enjoy your delicious stuffed shells!

Tips & Tricks

Best Practices for Filling Shells

Filling the shells can be fun. Use a small spoon or a piping bag to make it easy. Be gentle to avoid tearing the shells. Fill each shell nicely but don’t overstuff. Leave a little space to let the cheese melt.

How to Achieve the Perfect Bake

Make sure to cover the dish with foil first. This keeps the shells moist. Bake at 375°F for 25 minutes. Then, take off the foil. Let it bake for another 10-15 minutes. Look for golden cheese and bubbling sauce. This shows it's ready.

Common Mistakes to Avoid

Don’t skip the salt in the pasta water. It makes the shells taste better. Avoid overcooking the shells. They should be al dente. If they are too soft, they can break apart. Lastly, don’t forget to let the dish cool a bit before serving. This helps the flavors mix and makes it easier to serve.

Variations

Alternative Fillings for Stuffed Shells

You can change the filling to suit your taste. Try using other cheeses like feta or goat cheese for a tangy twist. You could also add cooked ground meat, such as beef or turkey, for a heartier dish. For a veggie option, mix in chopped mushrooms, artichokes, or roasted peppers. These fillings not only add flavor but also brighten up the dish.

Dietary Modifications (Gluten-Free, Vegan)

If you want a gluten-free version, use gluten-free pasta shells. Many brands offer great options that taste good. For a vegan approach, replace the ricotta with tofu blended with lemon juice and nutritional yeast. Use a vegan egg substitute to bind the filling. You can also swap out the mozzarella for vegan cheese. This way, everyone can enjoy the dish.

Sauce Options and Pairings

Marinara sauce is classic, but you can try other sauces too. Alfredo sauce gives a creamy texture, while pesto adds a fresh, herby flavor. You can even use a mix of sauces for a unique taste. Pair these stuffed shells with a simple salad or garlic bread for a complete meal. The right sauce and sides can elevate this dish to new heights.

Storage Info

Refrigeration Guidelines

After you make spinach ricotta stuffed shells, let them cool. Store the shells in an airtight container. Place the container in the fridge. They will stay fresh for up to three days. If you want to save them longer, consider freezing.

Freezing Instructions

To freeze the stuffed shells, first, let them cool completely. Then, wrap each shell in plastic wrap. Place the wrapped shells in a freezer-safe bag. They can last for about three months in the freezer. When you are ready to eat, thaw them in the fridge overnight before reheating.

Reheating Tips for Best Results

Reheat your stuffed shells in the oven for the best taste. Preheat your oven to 350°F (175°C). Place the shells in a baking dish. Add a splash of marinara sauce to keep them moist. Cover with foil to prevent drying. Bake for about 25 minutes or until hot. You can also reheat them in the microwave. Just add a few tablespoons of sauce and cover. Heat for 2-3 minutes, checking often. Enjoy your delicious meal!

FAQs

Can I use different types of cheese?

Yes, you can. Feel free to mix it up! Cream cheese or goat cheese adds a rich taste. You can also swap mozzarella for provolone or gouda. Experiment with flavors you love. Each cheese brings a new twist to the dish.

How long will leftovers last in the fridge?

Leftovers can last up to five days in the fridge. Make sure to store them in an airtight container. This keeps the dish fresh and tasty. Reheat in the oven or microwave when you're ready to enjoy. Check for warmth to ensure it’s safe to eat.

Can I prepare Spinach Ricotta Stuffed Shells ahead of time?

Absolutely! You can prepare the shells a day in advance. Just stuff them and cover with sauce. Store them in the fridge. When you're ready, bake them directly from the fridge. This saves time and keeps dinner stress-free!

You learned how to make Spinach Ricotta Stuffed Shells from start to finish. We covered ingredients, cooking, and baking steps. I shared helpful tips and common mistakes to avoid. Variations show ways to swap ingredients for your needs. Lastly, we discussed storage and reheating for the best meals later.

Now you can make this dish with confidence. Enjoy every bite and share it with others!