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Spinach Ricotta Stuffed Shells
Spinach ricotta stuffed shells bring together creamy ricotta cheese, vibrant spinach, and tender pasta shells in one comforting dish. This classic Italian-American recipe transforms simple ingredients into a restaurant-quality meal that’s perfect for family dinners or entertaining guests.
Why You'll Love This Recipe
- Simple preparation with basic ingredients that most home cooks already have in their pantry
- Make-ahead friendly recipe that can be assembled hours before baking for busy weeknights
- Nutritious combination of protein-rich ricotta and iron-packed spinach hidden in kid-friendly pasta
- Impressive presentation that looks fancy but requires minimal cooking skills to execute perfectly
- Freezer-friendly option that provides multiple meals with just one cooking session
Why This Spinach Ricotta Stuffed Shells Recipe Works
This recipe succeeds because it balances flavors and textures perfectly. The creamy ricotta provides richness while fresh spinach adds color and nutrients. The pasta shells hold the filling securely, and the marinara sauce prevents drying during baking.
The cooking method ensures shells stay tender without becoming mushy. Covering with foil during initial baking steams the shells gently, then removing it creates a golden, bubbly top that’s irresistible.
Why You’ll Love This Spinach Ricotta Stuffed Shells
These stuffed shells offer comfort food satisfaction without complicated techniques. The recipe feeds a family of four generously and reheats beautifully for leftovers. You can customize the filling with additional herbs or vegetables based on your preferences.
The dish works equally well for casual family meals or special occasions. Kids love the mild flavors, while adults appreciate the sophisticated combination of ingredients that creates depth without overwhelming the palate.
What You’ll Need
Ingredients
| Ingredient | Quantity (approx) | Purpose / Notes |
|---|---|---|
| Jumbo pasta shells | 12 shells | Main vessel for holding filling |
| Ricotta cheese | 1 cup | Creamy base for filling |
| Fresh baby spinach | 2 cups, chopped | Adds nutrition and color |
| Grated Parmesan cheese | 1/2 cup | Enhances flavor depth |
| Marinara sauce | 1 1/2 cups | Prevents drying and adds flavor |
| Olive oil | 1 tablespoon | Prevents pasta sticking |
| Shredded mozzarella cheese | 1 cup | Creates golden, bubbly top |
Tools
| Tool | Purpose |
|---|---|
| Large pot | Boiling pasta shells |
| Mixing bowl | Combining filling ingredients |
| Baking dish | Holding assembled shells for baking |
| Aluminum foil | Covering dish during initial baking |
| Colander | Draining cooked pasta |
How to Make Spinach Ricotta Stuffed Shells
| Step | Instructions |
|---|---|
| Step 1: Prepare Oven and Pasta | Preheat oven to 375°F (190°C). Boil salted water in a large pot, cook jumbo shells until al dente (8-10 minutes), then drain gently. |
| Step 2: Make Filling | In a bowl, mix ricotta, chopped spinach, Parmesan, salt, and pepper until well combined. |
| Step 3: Assemble Shells | Stuff each shell with about one tablespoon of the filling and arrange them in a baking dish lined with half of the marinara sauce. |
| Step 4: Add Sauce and Cheese | Pour remaining marinara sauce over the shells and top with shredded mozzarella cheese. |
| Step 5: Bake | Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden brown. |
Chef's Helpful Tips
- Cook pasta shells just until al dente to prevent them from falling apart when stuffing
- Squeeze excess water from spinach after chopping to prevent watery filling
- Use a spoon or piping bag to fill shells evenly and prevent overstuffing
- Let the dish rest for 5 minutes after baking to allow filling to set properly
- Save a few extra cooked shells in case some break during the stuffing process
Serving and Storage Tips
Serving Tips
Serve these stuffed shells hot from the oven with a simple green salad and garlic bread. The dish pairs wonderfully with roasted vegetables or steamed broccoli for added nutrition.
For storage, refrigerate leftovers for up to three days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through. You can also freeze assembled shells before baking for up to three months.
Mistakes to Avoid
Don’t overcook the pasta shells, as they’ll continue cooking in the oven and may become mushy. Avoid overstuffing shells, which can cause them to burst during baking.
Never skip the sauce layer on the bottom of the baking dish, as it prevents sticking and adds moisture. Don’t forget to cover with foil initially, or the tops will brown too quickly while the filling remains cold.
You Must Know
- Fresh spinach works better than frozen as it doesn’t release excess water into the filling
- Room temperature ricotta mixes more easily and creates a smoother filling texture
- Shells can be assembled up to 24 hours ahead and refrigerated before baking
- Add 10 extra minutes to baking time if cooking directly from refrigerated state
Tips and Tricks for Spinach Ricotta Stuffed Shells
For extra flavor, sauté garlic with the spinach before mixing into the ricotta. Add a pinch of nutmeg to complement the spinach, or include fresh herbs like basil or oregano for Mediterranean flair.
Make your own marinara sauce for superior taste, or enhance store-bought sauce with fresh herbs and garlic. Consider mixing different cheeses into the filling, such as cottage cheese for lightness or cream cheese for extra richness.
Suggestions for Spinach Ricotta Stuffed Shells
Transform this recipe by adding cooked ground turkey or chicken for extra protein. Sun-dried tomatoes provide intense flavor, while roasted red peppers add sweetness and color to the filling.
Serve alongside other comfort foods like Ultimate Chicken Casserole for a hearty family feast. For lighter options, pair with Creamy Garlic Shrimp Pasta for an Italian-inspired dinner party menu.
Consider this Food Network variation for additional inspiration, or explore classic Italian-American techniques for authentic preparation methods.
FAQ for Spinach Ricotta Stuffed Shells
FAQs:
Yes, you can assemble the shells up to 24 hours in advance and refrigerate them covered. Add 10-15 extra minutes to the baking time if cooking directly from the refrigerator.
Cook the shells just until al dente, handle them gently when draining, and let them cool slightly before stuffing. Keep a few extra shells cooked in case some break during assembly.
Absolutely! Freeze assembled shells before baking for up to 3 months. Thaw overnight in the refrigerator before baking, or bake directly from frozen adding 20-30 extra minutes to the cooking time.
Cottage cheese works well as a lighter substitute, or use a mixture of cream cheese and Greek yogurt for similar texture. Mascarpone creates a richer, more luxurious filling.
The shells are ready when the cheese is melted and bubbly, the edges are lightly golden, and the internal temperature reaches 165°F. The filling should be hot throughout.
Conclusion
Spinach ricotta stuffed shells deliver comfort food satisfaction with minimal effort and maximum flavor. This versatile recipe adapts easily to dietary preferences and can be prepared ahead for busy schedules.
The combination of creamy ricotta, nutritious spinach, and tender pasta creates a satisfying meal that pleases both kids and adults. Whether you’re cooking for a weeknight dinner or special occasion, these stuffed shells provide restaurant-quality results in your own kitchen.
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📖 Recipe Card
Spinach Ricotta Stuffed Shells
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
A delicious and comforting Italian-inspired dish featuring tender jumbo pasta shells stuffed with creamy ricotta and spinach filling, topped with marinara sauce and melted mozzarella cheese.
Ingredients
- 20 jumbo pasta shells
- 15 oz ricotta cheese
- 10 oz frozen spinach, thawed and chopped
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Step 1: Prepare Oven and Pasta – Preheat oven to 375°F (190°C). Boil salted water in a large pot, cook jumbo shells until al dente (8-10 minutes), then drain gently.
- Step 2: Make Filling – In a bowl, mix ricotta, chopped spinach, Parmesan, salt, and pepper until well combined.
- Step 3: Assemble Shells – Stuff each shell with about one tablespoon of the filling and arrange them in a baking dish lined with half of the marinara sauce.
- Step 4: Add Sauce and Cheese – Pour remaining marinara sauce over the shells and top with shredded mozzarella cheese.
- Step 5: Bake – Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden brown.
Notes
- Cook pasta shells just until al dente to prevent them from falling apart when stuffing
- Squeeze excess water from spinach after chopping to prevent watery filling
- Use a spoon or piping bag to fill shells evenly and prevent overstuffing
- Let the dish rest for 5 minutes after baking to allow filling to set properly
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (5 shells)
- Calories: 485 calories
- Sugar: 8g
- Sodium: 1250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
Keywords: spinach ricotta stuffed shells, stuffed pasta, Italian recipe, ricotta shells, baked pasta, comfort food
