Name: Spinach Ricotta Stuffed Shells Easy Dinner Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4-6 servings
Ingredients: 12–15 jumbo pasta shells; 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 large egg; 2 cups fresh spinach, roughly chopped; 2 cloves garlic, minced; 2 cups marinara sauce; 1 tablespoon olive oil; 1 teaspoon Italian seasoning; Salt and freshly ground black pepper to taste; Fresh basil leaves for garnish (optional)

Spinach and Ricotta Stuffed Shells Recipe is more than just a meal; it’s a comforting embrace on a plate, a dish that consistently brings smiles to the table. There’s something inherently satisfying about these giant pasta shells, cradling a creamy, savory filling that’s both hearty and elegant. We absolutely adore this Spinach and Ricotta Stuffed Shells Recipe because it strikes that perfect balance: it feels special enough for a Sunday dinner but is surprisingly accessible for a weeknight treat when you need a dose of culinary happiness. What truly sets this particular Spinach and Ricotta Stuffed Shells Recipe apart is the harmonious blend of textures and flavors. The tender pasta shells, the rich, slightly tangy ricotta, the earthy spinach, and often a touch of garlic and Parmesan cheese all come together in a symphony of deliciousness, all bathed in a luscious tomato sauce. Get ready to create a dish that will become a cherished favorite in your own home.

Ingredients:

12–15 jumbo pasta shells (about 1/2 a box)
2 cups ricotta cheese
1 cup shredded mozzarella cheese (divided)
1/2 cup grated Parmesan cheese
1 large egg
2 cups fresh spinach (roughly chopped) or 1 cup frozen spinach (thawed and drained)
2 cloves garlic (minced)
2 cups marinara sauce
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and freshly ground black pepper to taste
Fresh basil leaves for garnish (optional)

Preparing the Pasta

The foundation of our Spinach and Ricotta Stuffed Shells Recipe starts with perfectly cooked pasta shells. To begin extract, bring a large pot of generously salted water to a rolling boil over high heat. The salt is crucial for seasoning the pasta from the inside out. Once boiling, carefully add your jumbo pasta shells. Cook the shells according to the package directions, but aim for them to be al dente – tender but still with a slight bite. Overcooked shells will be difficult to stuff and can become mushy. While they cook, it’s a good idea to have a colander ready near the stove. Once the shells reach the desired al dente texture, carefully drain them in the colander. To prevent the shells from sticking together, you can toss them gently with a teaspoon of olive oil or rinse them briefly with cool water. Set them aside on a clean plate or baking sheet, ensuring they are laid out individually so they don’t clump up.

Crafting the Flavorful Filling

Now for the heart of our dish – the creamy, savory filling! In a medium-sized mixing bowl, combine the ricotta cheese, half of the shredded mozzarella cheese (which is 1/2 cup), and all of the grated Parmesan cheese. This trio of cheeses will create a wonderfully rich and melty texture. Next, crack in your large egg. The egg acts as a binder, helping to hold the filling together once it’s baked. Now, let’s add the flavor boosters. Stir in the minced garlic and the fresh spinach. If you’re using fresh spinach, give it a rough chop to ensure it distributes evenly throughout the filling. If you’re opting for frozen spinach, make sure it’s completely thawed and thoroughly squeezed to remove as much excess water as possible – we don’t want a watery filling! Add the Italian seasoning, and season generously with salt and freshly ground black pepper. It’s important to taste a small spoonful of the filling at this stage (before adding to the shells, of course!) and adjust the seasoning as needed. Some people prefer a little more garlic or a pinch more salt.

Assembling the Stuffed Shells

With our filling ready and shells prepared, it’s time for the assembly line! Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish with a little olive oil or cooking spray to prevent sticking. Spread about half a cup to a cup of your marinara sauce evenly across the bottom of the prepared baking dish. This creates a flavorful bed for the shells and helps keep them moist during baking. Now, take each cooked pasta shell and carefully spoon the ricotta and spinach filling into it. Don’t be shy with the filling; aim to fill them generously but avoid overstuffing to the point where they can’t be easily managed. Once each shell is filled, arrange them in a single layer over the marinara sauce in the baking dish. Try to fit them snugly together, as this helps them maintain their shape and prevents the filling from leaking out too much.

Baking to Golden Perfection

The final stages involve layering on the remaining sauce and cheese, then letting the oven work its magic. Spoon the remaining marinara sauce over the top of the stuffed shells, ensuring each shell is at least partially covered. This not only adds more delicious marinara flavor but also helps to steam the shells and keep them tender. Once the sauce is distributed, sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the top of the sauced shells. This will melt into a bubbly, golden-brown crust. Cover the baking dish tightly with aluminum foil. This is crucial for the first part of the baking process, as it traps steam and ensures the shells cook through evenly without the cheese browning too quickly. Place the foil-covered dish in your preheated oven and bake for 20 minutes. After 20 minutes, carefully remove the aluminum foil. Continue to bake for another 10-15 minutes, or until the mozzarella cheese is melted, bubbly, and lightly golden brown, and the sauce is hot and simmering around the edges.

Resting and Serving

The aroma filling your kitchen right now is absolutely incredible! Once the stuffed shells are out of the oven, resist the urge to dive in immediately. It’s important to let them rest for about 5-10 minutes. This resting period allows the filling to set slightly, making the shells easier to serve and preventing the hot cheese and sauce from overflowing when you dish them out. This brief pause also allows the flavors to meld together beautifully. To serve, carefully spoon the Spinach and Ricotta Stuffed Shells onto plates. For an extra touch of freshness and vibrant color, garnish with a few fresh basil leaves, if desired. This dish pairs wonderfully with a simple side salad or some crusty bread for soaking up any extra sauce. Enjoy your delicious homemade Spinach and Ricotta Stuffed Shells Recipe!

Conclusion:

I hope you’ve enjoyed learning how to make this delicious Spinach and Ricotta Stuffed Shells Recipe! This dish is a wonderful example of how simple ingredients can come together to create a truly satisfying and comforting meal. The creamy ricotta filling, infused with vibrant spinach and seasoned perfectly, bakes beautifully within tender pasta shells, all coated in a rich tomato sauce. It’s a recipe that’s both impressive enough for guests and straightforward enough for a weeknight dinner.

For serving, this Spinach and Ricotta Stuffed Shells Recipe is fantastic on its own, but I love pairing it with a crisp green salad dressed with a light vinaigrette. A side of crusty garlic bread is also a perfect accompaniment to soak up any extra sauce. When it comes to variations, feel free to experiment! You could add a pinch of nutmeg to the ricotta for warmth, incorporate some sautéed mushrooms for extra earthiness, or even use a blend of cheeses like mozzarella and Parmesan for an even more decadent topping. Don’t be afraid to make it your own! I truly encourage you to give this Spinach and Ricotta Stuffed Shells Recipe a try; it’s a crowd-pleaser that’s sure to become a family favorite.

Frequently Asked Questions:

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

Absolutely! This Spinach and Ricotta Stuffed Shells Recipe is a great make-ahead option. You can assemble the shells and sauce in the baking dish, cover it tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. When you’re ready to bake, remove the plastic wrap, cover with foil, and bake for about 45-50 minutes, or until heated through. You may need to add a few extra minutes to the baking time since it’s starting from cold.

What kind of pasta shells are best for this Spinach and Ricotta Stuffed Shells Recipe?

Jumbo pasta shells, also known as conchiglioni, are ideal for this Spinach and Ricotta Stuffed Shells Recipe. Their large, hollow shape is perfect for holding a generous amount of the spinach and ricotta filling. Make sure to cook them al dente according to package directions, as they will continue to cook in the oven.