Irresistible Spinach and Ricotta Stuffed Shells Recipe

Spinach and Ricotta Stuffed Shells with Marinara are like edible hugs; imagine sinking your fork into tender pasta shells stuffed with creamy ricotta, fresh spinach, and a sprinkle of mozzarella that melts like an angel’s sigh. The aroma wafts through the kitchen, teasing your taste buds while marinara sauce simmers gently on the stove. It’s a flavor explosion waiting to happen, perfect for cozy family dinners or impressing guests without breaking a sweat.

This dish has a special place in my heart—it’s an old recipe that reminds me of my grandmother’s kitchen, where laughter and delicious smells filled the air. Picture us gathered around the table, eager to dig into her famous stuffed shells. Whether it’s a chilly winter evening or a casual get-together with friends, these Spinach and Ricotta Stuffed Shells with Marinara never fail to bring everyone together over their delightful flavors.

Ingredients for Spinach and Ricotta Stuffed Shells with Marinara

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

• Jumbo Pasta Shells: About 20-25 shells are needed; look for large ones to hold plenty of filling.
• Ricotta Cheese: This creamy cheese forms the base of your filling; opt for whole milk ricotta for richer flavor.
• Fresh Spinach: Use about 4 cups of fresh spinach; it wilts down nicely and adds vibrant color.
• Mozzarella Cheese: Shredded mozzarella adds gooey goodness; don’t skimp on this one!
• Parmesan Cheese: A sprinkle of grated Parmesan elevates the flavor profile; go for aged for more depth.
• Marinara Sauce: Store-bought or homemade, you’ll need about 3 cups to generously coat those beautiful shells.
• Garlic: Two cloves of minced garlic add aromatic richness; fresh is best for maximum impact.
• Olive Oil: A tablespoon helps sauté the spinach and garlic; extra virgin is always a good choice.
• Salt and Pepper: Essential for seasoning; adjust to taste.

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

How to Make Spinach and Ricotta Stuffed Shells with Marinara

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C). While it warms up, grab a baking dish (9×13 inches works perfectly) and coat it lightly with nonstick spray.

Step 2: Cook the Pasta

Boil water in a large pot and lightly salt it. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside on a clean kitchen towel to cool slightly.

Step 3: Sauté the Spinach

In a large skillet over medium heat, drizzle olive oil. Add minced garlic and sauté until fragrant—about one minute. Toss in your fresh spinach and cook until wilted. Remove from heat and let cool.

Step 4: Prepare the Filling

In a mixing bowl, combine ricotta cheese, half of the shredded mozzarella (save some for topping), sautéed spinach mixture, Parmesan cheese, salt, and pepper. Mix well until everything is evenly combined.

Step 5: Stuff Those Shells

Carefully take each shell and fill it with about two tablespoons of the ricotta-spinach mixture using a spoon or piping bag if you’re feeling fancy.

Step 6: Assemble the Dish

Spread half of your marinara sauce on the bottom of your prepared baking dish. Arrange filled pasta shells on top in a single layer. Pour remaining marinara sauce over them generously. Sprinkle reserved mozzarella cheese on top.

Transfer to plates and drizzle with sauce for the perfect finishing touch!

Now you’ve got yourself an impressive yet easy-to-make dinner that will have everyone swooning over flavors reminiscent of grandma’s kitchen! Enjoy your culinary creation!

Perfecting the Cooking Process

Start by boiling the pasta shells while preparing the marinara sauce. Once the sauce simmers, stuff the cooked shells with the spinach and ricotta mixture. Finally, layer them in a baking dish and let them bask in the oven’s warmth until bubbly.

Add Your Touch

Feel free to swap out spinach for kale or add some chopped sun-dried tomatoes for an extra zing. If you want a creamier texture, mix in some mozzarella with your ricotta. Spice lovers can sprinkle crushed red pepper flakes on top just before serving.

Storing & Reheating

To store leftovers, place them in an airtight container in the fridge for up to three days. When reheating, cover with foil and warm in a preheated oven at 350°F until heated through, taking care not to dry them out.

I still remember the first time I made Spinach and Ricotta Stuffed Shells with Marinara for my family—they devoured everything! My mom called it “the best pasta experience” she had ever had, which made my heart swell with pride.

FAQs:

What are Spinach and Ricotta Stuffed Shells with Marinara?

Spinach and Ricotta Stuffed Shells with Marinara is a delightful Italian dish featuring large pasta shells filled with a creamy mixture of spinach and ricotta cheese. The stuffed shells are then baked in a rich marinara sauce, which adds a savory flavor to the dish. This recipe is not only satisfying but also provides a healthy dose of vitamins from the spinach, making it a popular choice for both families and gatherings.

How do I prepare the filling for Spinach and Ricotta Stuffed Shells?

To prepare the filling for Spinach and Ricotta Stuffed Shells, start by sautéing fresh spinach until wilted. Allow it to cool slightly before mixing it with ricotta cheese, Parmesan, garlic, salt, and pepper. The mixture should be creamy yet thick enough to hold its shape. This flavorful filling contributes to the overall deliciousness of the dish when stuffed into each shell prior to baking.

Can I make Spinach and Ricotta Stuffed Shells ahead of time?

Yes, you can make Spinach and Ricotta Stuffed Shells ahead of time. Prepare the stuffed shells and assemble them in a baking dish without baking them right away. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours. When ready to serve, simply remove it from the fridge, add marinara sauce, and bake as directed. This makes it an excellent option for meal prep or entertaining!

What variations can I try with Spinach and Ricotta Stuffed Shells?

You can explore several variations of Spinach and Ricotta Stuffed Shells with Marinara by adding different ingredients to enhance flavor. For instance, consider incorporating cooked ground meat like sausage or turkey into the ricotta filling. You might also add other vegetables like mushrooms or bell peppers for added nutrition. Experimenting with different cheeses such as mozzarella or feta can provide unique taste profiles as well.

Conclusion for Spinach and Ricotta Stuffed Shells with Marinara:

In summary, Spinach and Ricotta Stuffed Shells with Marinara is a versatile dish that combines creamy ricotta cheese with nutritious spinach in pasta shells, all baked in rich marinara sauce. It’s perfect for meal prep or special occasions due to its ability to be made ahead of time. With various options for customization, this recipe allows you to cater to different tastes while providing a comforting meal that everyone will love!

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Spinach and Ricotta Stuffed Shells with Marinara

• Author: Millie
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Serves 6
• Category: Main
• Method: Baking
• Cuisine: Italian

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Description

Indulge in these delightful Spinach and Ricotta Stuffed Shells, bursting with creamy ricotta and fresh spinach, all enveloped in a rich marinara sauce. Perfect for family gatherings or cozy dinners.

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Ingredients

Scale 1x2x3x

• 20–25 jumbo pasta shells
• 2 cups ricotta cheese (whole milk)
• 4 cups fresh spinach
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic (minced)
• Salt and pepper to taste
• 3 cups marinara sauce
• 1 tbsp olive oil

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Instructions

1. Preheat your oven to 375°F (190°C). Lightly coat a 9×13 inch baking dish with nonstick spray.
2. Boil water in a large pot, add salt, and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside on a clean kitchen towel.
3. In a skillet over medium heat, drizzle olive oil, add minced garlic, and sauté until fragrant (about one minute). Add fresh spinach and cook until wilted. Remove from heat and allow to cool.
4. In a mixing bowl, combine ricotta cheese, half of the mozzarella, sautéed spinach mixture, Parmesan cheese, salt, and pepper. Mix well.
5. Stuff each shell with about two tablespoons of the ricotta-spinach filling.
6. Spread half of the marinara sauce on the bottom of your prepared baking dish. Place filled shells in a single layer on top. Pour remaining marinara sauce over them and sprinkle with reserved mozzarella cheese.
7. Bake uncovered for about 25-30 minutes or until bubbly.

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Nutrition

• Serving Size: 2 stuffed shells (approximately 250g)
• Calories: 360
• Sugar: 6g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 50mg

Keywords: For added flavor, consider mixing in sun-dried tomatoes or using kale instead of spinach. Make it creamier by adding more mozzarella to your filling. Leftovers can be stored in an airtight container in the fridge for up to three days.