When preparing spinach and ricotta stuffed shells, you’ll appreciate the balance of flavors that comes from combining 2 cups of fresh spinach with 15 ounces of creamy ricotta.
After a precise sauté of garlic, the mixture is expertly seasoned and then piped into jumbo pasta shells.
As you bake them in a rich marinara sauce, the aroma is irresistible.
But there’s more to explore in crafting this classic Italian dish.
Kitchen Tools Required
- 1 large pot
- 1 large mixing bowl
- 1 medium skillet
- 1 9×13 inch baking dish
- 1 wooden spoon
- 1 measuring cup
- 1 set of measuring spoons
- 1 colander
Ingredients
- 20 jumbo pasta shells
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 5 ounces fresh spinach, chopped
- 15 ounces ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 egg
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
- 1 tablespoon fresh basil, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Spinach and Ricotta Stuffed Shells, it’s helpful to create a timeline that includes prep work, cooking activities, and additional time for reading the recipe. Here’s a suggested timeline:
- Reading the Recipe (5 minutes)
- Take a few minutes to read through the entire recipe to familiarize yourself with the steps and requirements.
- Preparation (20 minutes)
- 0:00 – 5:00: Gather all ingredients and equipment.
- 5:00 – 10:00: Preheat the oven to 375°F (190°C) and begin boiling water for the pasta shells.
- 10:00 – 15:00: Mince the garlic and chop the spinach.
- 15:00 – 20:00: Boil the pasta shells until al dente, then drain.
- Cooking (30 minutes)
- 20:00 – 25:00: Heat olive oil in a skillet, sauté garlic, add spinach, and cook until wilted. Remove from heat.
- 25:00 – 30:00: In a large mixing bowl, combine ricotta, half of the mozzarella, parmesan, egg, nutmeg, salt, and pepper. Stir in the spinach and garlic mixture.
- 30:00 – 35:00: Stuff each pasta shell with the mixture and place in a baking dish with marinara sauce spread at the bottom.
- 35:00 – 40:00: Pour remaining marinara sauce over shells and sprinkle with remaining mozzarella. Cover with foil.
- 40:00 – 50:00: Bake in the preheated oven for 20 minutes.
- 50:00 – 60:00: Remove the foil and bake for an additional 10 minutes until cheese is golden and bubbly.
- Resting & Serving (10 minutes)
- 60:00 – 70:00: Let the dish rest for 10 minutes before serving. Garnish with fresh basil.
Recipe Instructions
Preheat your oven to 375°F (190°C).
Boil the jumbo pasta shells in a large pot of salted water until al dente, then drain and set aside.
Heat olive oil in a medium skillet over medium heat, add garlic and sauté until fragrant.
Add chopped spinach to the skillet and cook until wilted, then remove from heat.
In a large mixing bowl, combine ricotta cheese, half of the mozzarella cheese, parmesan cheese, egg, nutmeg, salt, and black pepper.
Stir in the cooked spinach and garlic mixture into the cheese mixture until well combined.
Spread 1 cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish.
Stuff each pasta shell with the ricotta and spinach mixture and place in the baking dish.
Pour the remaining marinara sauce over the stuffed shells.
Sprinkle the rest of the mozzarella cheese over the top.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Let the dish rest for 10 minutes before serving.
Garnish with fresh basil before serving.
Serving Tips
- Garlic Bread: A classic accompaniment that adds a crispy, buttery contrast to the creamy stuffed shells.
- Caesar Salad: A revitalizing and crunchy salad that complements the rich flavors of the dish.
- Roasted Vegetables: A healthy and colorful side that balances the meal with additional nutrients.
- Caprese Salad: A simple and fresh salad with tomatoes, mozzarella, and basil that echoes the Italian theme.
- Steamed Asparagus: A light and tender vegetable side that pairs well with the cheesy, savory flavors of the shells.
Storage
Store leftover Spinach and Ricotta Stuffed Shells in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze for up to 3 months.
Reheat before serving.
Freezing
To freeze Spinach and Ricotta Stuffed Shells, assemble the dish but don’t bake it.
Wrap tightly with plastic wrap and foil, then freeze.
Thaw overnight in the fridge before baking.
Reheating
To reheat Spinach and Ricotta Stuffed Shells, cover with foil and bake at 350°F for 15-20 minutes.
Alternatively, microwave individual portions until heated through.
Ensure even warmth.
Final Thoughts
Spinach and Ricotta Stuffed Shells make for a delightful and satisfying meal with their blend of creamy ricotta, fresh spinach, and flavorful marinara sauce.
These stuffed shells aren’t only a treat for the taste buds but also a great way to enjoy Italian cuisine at home.
Perfect for a family dinner or a special gathering, this dish is sure to impress your guests with its rich flavors and comforting texture.
Don’t forget to garnish with fresh basil for an added touch of freshness.
Enjoy the process of making this delicious meal and savor every bite!
Frequently Asked Questions
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can substitute frozen spinach for fresh. Thaw and drain it thoroughly to remove excess moisture. Use the same 5-ounce measurement. This guarantees a consistent texture and flavor in your dish. Adjust seasoning if needed.
Is There a Vegan Substitute for Ricotta Cheese?
You can substitute ricotta with a vegan alternative by blending 1 cup of soaked cashews, 1 tablespoon nutritional yeast, 1 tablespoon lemon juice, and salt. Achieve a creamy consistency, closely mimicking traditional ricotta’s texture and flavor profile.
How Do I Prevent Shells From Sticking Together?
To prevent shells from sticking, toss them with 1 tablespoon of olive oil immediately after draining. Make sure they’ve been cooked al dente in salted water, then spread them out on a baking sheet to cool.
Can I Add Meat to the Stuffing?
You can incorporate meat into the stuffing by adding 8 ounces of cooked ground beef or Italian sausage to the ricotta mixture. Make certain the meat is well-drained to maintain the filling’s creamy consistency and prevent excess moisture.
What Is the Best Type of Mozzarella to Use?
You’ll want to use low-moisture mozzarella for ideal texture and flavor. It melts evenly and provides a creamy consistency without excess moisture. Opt for pre-shredded or shred it yourself for the freshest, most professional culinary results.
Spinach and Ricotta Stuffed Shells
Equipment
- 1 Large pot
- 1 large mixing bowl
- 1 Medium Skillet
- 1 9×13 inch baking dish
- 1 Wooden spoon
- 1 measuring cup
- 1 set of measuring spoons
- 1 colander
Ingredients
- 20 jumbo pasta shells
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 5 ounces fresh spinach chopped
- 15 ounces ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
- 1 egg
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
- 1 tablespoon fresh basil chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the jumbo pasta shells in a large pot of salted water until al dente, then drain and set aside.
- Heat olive oil in a medium skillet over medium heat, add garlic and sauté until fragrant.
- Add chopped spinach to the skillet and cook until wilted, then remove from heat.
- In a large mixing bowl, combine ricotta cheese, half of the mozzarella cheese, parmesan cheese, egg, nutmeg, salt, and black pepper.
- Stir in the cooked spinach and garlic mixture into the cheese mixture until well combined.
- Spread 1 cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish.
- Stuff each pasta shell with the ricotta and spinach mixture and place in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells.
- Sprinkle the rest of the mozzarella cheese over the top.
- Cover the dish with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
- Let the dish rest for 10 minutes before serving.
- Garnish with fresh basil before serving.
Notes
