Spinach Ricotta Stuffed Shells

After a long week, there’s nothing my family craves more than a hearty, comforting meal that feels like a warm hug on a plate. And let me tell you, these Spinach Ricotta Stuffed Shells? They are it. From the moment the aroma of garlic and simmering tomato sauce starts to fill the kitchen, everyone’s mood instantly lifts. The best part is seeing their faces light up as they bite into these jumbo shells, bursting with creamy, flavorful ricotta and spinach, all nestled in a bed of rich marinara. It’s a dish that’s both satisfying and surprisingly easy to put together, making it a regular star in our dinner rotation. If you’re looking for a guaranteed crowd-pleaser that’s packed with flavor and comfort, look no further – these stuffed shells are about to become your new family favorite too.

Ingredients

• Jumbo Pasta Shells: 12-15 shells (About 8 ounces) – The sturdy vessel for our delicious filling, choose a good quality brand for best results that won’t easily break during boiling and stuffing.
• Fresh Spinach: 10 ounces – Provides a vibrant green color, earthy flavor, and a boost of nutrients to our filling. Ensure it’s thoroughly washed and excess moisture removed.
• Ricotta Cheese: 15 ounces (About 2 cups) – The creamy, mild base of our filling. Whole milk ricotta is recommended for the richest flavor and texture, but part-skim can be used for a slightly lighter option.
• Parmesan Cheese: ½ cup, grated – Adds a salty, nutty, and savory depth to both the filling and topping. Freshly grated Parmesan is always superior in flavor.
• Mozzarella Cheese: 1 ½ cups, shredded – Provides that gooey, melty cheese pull we all crave. Part-skim or whole milk mozzarella works well, depending on your preference.
• Egg: 1 large – Acts as a binder for the ricotta filling, helping it hold its shape and preventing it from being too watery.
• Garlic: 2 cloves, minced – Essential for building flavor in the filling and sauce. Freshly minced garlic offers the best aromatic punch.
• Dried Oregano: 1 teaspoon – Adds a classic Italian herb flavor, complementing the spinach and ricotta beautifully.
• Dried Basil: 1 teaspoon – Another classic Italian herb that enhances the overall flavor profile of the dish.
• Salt: 1 teaspoon, plus more to taste – Crucial for seasoning both the pasta water and the filling, bringing out the flavors of all the ingredients.
• Black Pepper: ½ teaspoon, freshly ground, plus more to taste – Adds a touch of spice and depth to the filling and sauce. Freshly ground pepper provides a more vibrant flavor.
• Marinara Sauce: 24-28 ounces (Your favorite jarred or homemade) – The flavorful tomato base for our stuffed shells. Choose a high-quality marinara sauce for the best taste; homemade is always a delicious option if you have the time.
• Olive Oil: 2 tablespoons – Used for sautéing the garlic and spinach, adding richness and flavor. Extra virgin olive oil is recommended for its superior taste and health benefits.

Instructions

1. Prepare the Pasta Shells: Begin by bringing a large pot of salted water to a rolling boil. Salt the water generously – it should taste like the sea. This is crucial for seasoning the pasta from the inside out. Once boiling, carefully add the jumbo pasta shells. Cook according to package directions, but aim for al dente. You want them cooked through but still slightly firm, as they will continue to cook in the oven. Overcooked shells will be mushy and difficult to stuff. To test for doneness, carefully remove one shell and bite into it – it should be tender but with a slight resistance in the center. Drain the pasta shells thoroughly in a colander and rinse with cold water to stop the cooking process and prevent them from sticking together. Gently lay them out in a single layer on a baking sheet lined with parchment paper or a clean kitchen towel to dry slightly while you prepare the filling. This will make them easier to handle for stuffing.
2. Sauté the Spinach and Garlic: While the pasta is cooking, prepare the spinach and garlic. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds to 1 minute, until fragrant but not browned. Be careful not to burn the garlic, as it will become bitter. Add the fresh spinach to the skillet in batches. It will seem like a lot, but spinach wilts down significantly as it cooks. Stir the spinach continuously until it wilts completely, which should take about 3-5 minutes. If you are using frozen spinach, ensure it is fully thawed and squeeze out as much excess water as possible before adding it to the skillet with the garlic, and sauté until heated through. Once the spinach is wilted, remove the skillet from the heat.
3. Combine the Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg, sautéed spinach and garlic mixture, dried oregano, dried basil, salt, and black pepper. Mix all the ingredients together thoroughly until well combined. Ensure the spinach is evenly distributed throughout the ricotta mixture. Taste the filling and adjust seasoning as needed. You might want to add a pinch more salt, pepper, or even a little red pepper flakes for a touch of heat, depending on your preference. The filling should be flavorful and well-seasoned at this stage.
4. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray. Pour about half of the marinara sauce into the bottom of the baking dish, spreading it evenly to create a bed for the stuffed shells. This layer of sauce will prevent the shells from sticking and keep them moist during baking.
5. Stuff the Pasta Shells: Now it’s time to stuff the cooked jumbo pasta shells with the ricotta filling. Take a cooked pasta shell and, using a spoon or your fingers, carefully fill it with a generous amount of the ricotta spinach mixture. Aim to fill each shell evenly and pack the filling in gently but firmly. Don’t overstuff to the point where the shells might break. Place each stuffed shell, filling side up, into the prepared baking dish, arranging them in a single layer on top of the marinara sauce. If you have any leftover filling, you can gently spoon it over the tops of the stuffed shells.
6. Top with Mozzarella and Bake: Once all the shells are stuffed and arranged in the baking dish, spoon the remaining marinara sauce evenly over the stuffed shells, ensuring they are well coated. This will keep them moist and add extra flavor. Sprinkle the shredded mozzarella cheese generously over the top of the marinara sauce and stuffed shells. The mozzarella will melt and create a delicious, cheesy topping.
7. Bake to Perfection: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The sauce should be heated through and bubbling around the edges. If you want a more golden-brown cheese topping, you can broil for the last 1-2 minutes, keeping a close eye on it to prevent burning.
8. Rest and Serve: Once baked, remove the stuffed shells from the oven and let them rest for about 5-10 minutes before serving. This allows the cheese to set slightly and the flavors to meld together. Garnish with fresh basil leaves or chopped parsley if desired for a touch of freshness and visual appeal. Serve hot and enjoy!

Nutrition Facts

(Per serving, based on a recipe yielding 6 servings, approximate values and can vary based on specific ingredients used)

• Serving Size: 2-3 Stuffed Shells
• Calories: Approximately 450-550 calories per serving – A satisfying and moderately calorie-dense meal, providing energy for your day.
• Protein: 25-30 grams per serving – A good source of protein, primarily from the ricotta and mozzarella cheese, essential for muscle building and satiety.
• Fat: 20-25 grams per serving – Includes healthy fats from ricotta and olive oil, important for nutrient absorption and overall health. Note that the fat content will vary depending on the type of ricotta and mozzarella used.
• Carbohydrates: 45-55 grams per serving – Provides energy from the pasta and sauce, fueling your body. Choose whole wheat pasta shells for increased fiber content.
• Fiber: 4-6 grams per serving – Contributes to digestive health and helps you feel full and satisfied. The spinach adds a significant amount of fiber.

Preparation Time

• Prep Time: 30-40 minutes – This includes the time to prepare the filling, cook the pasta, and assemble the stuffed shells. Efficient prep work can significantly reduce this time.
• Cook Time: 25-30 minutes – The baking time in the oven to cook the shells through and melt the cheese to golden perfection.
• Total Time: Approximately 55-70 minutes – From start to finish, a relatively quick and easy meal to prepare for a satisfying dinner, especially considering the flavorful results.

How to Serve

Spinach Ricotta Stuffed Shells are a complete and satisfying meal on their own, but they can be elevated and complemented with various side dishes and accompaniments. Here are some serving suggestions:

• Classic Side Salad:
  • A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the stuffed shells. Consider adding tomatoes, cucumbers, and red onions for extra flavor and texture.
  • A Caesar salad also pairs beautifully, offering a creamy and tangy counterpoint.
• Garlic Bread or Breadsticks:
  • Serve with warm, crusty garlic bread or breadsticks for dipping into the extra marinara sauce. The bread soaks up the delicious sauce perfectly and adds another comforting element to the meal.
  • Consider making homemade garlic bread for an extra special touch.
• Roasted Vegetables:
  • Roasted vegetables like asparagus, broccoli, bell peppers, or zucchini provide a healthy and flavorful side dish. Roasting brings out the natural sweetness of the vegetables and complements the Italian flavors of the stuffed shells.
  • Drizzle the vegetables with olive oil, salt, pepper, and Italian herbs before roasting.
• Caprese Salad:
  • A Caprese salad with fresh mozzarella, tomatoes, and basil offers a light, fresh, and vibrant side that pairs wonderfully with the richness of the stuffed shells.
  • Drizzle with balsamic glaze for an extra touch of sweetness and acidity.
• Wine Pairing:
  • A medium-bodied red wine like Chianti, Merlot, or Sangiovese complements the tomato-based sauce and richness of the ricotta filling.
  • For white wine lovers, a crisp Pinot Grigio or Sauvignon Blanc can also be a refreshing choice.
• For a Lighter Meal:
  • Serve the stuffed shells with a simple broth-based soup like minestrone or Italian wedding soup for a lighter yet still comforting meal.
• Garnish:
  • Fresh basil leaves, chopped parsley, or a sprinkle of extra grated Parmesan cheese make excellent garnishes, adding visual appeal and fresh flavor.

Additional Tips for Perfect Spinach Ricotta Stuffed Shells

1. Don’t Overcook the Pasta: Undercooking the shells slightly is key. They will continue to cook in the oven, so aiming for al dente ensures they don’t become mushy. Overcooked pasta will fall apart and be difficult to stuff. Test one shell for doneness before draining the whole pot.
2. Drain Spinach Thoroughly: Whether using fresh or frozen spinach, ensure you remove as much excess water as possible. For fresh spinach, cook it until wilted and then squeeze out excess moisture. For frozen spinach, thaw it completely and squeeze out all the water. Excess water will make the ricotta filling watery and the final dish less flavorful.
3. Use Quality Ricotta: Opt for whole milk ricotta for the richest flavor and creamiest texture. If you prefer a slightly lighter option, part-skim ricotta can be used, but be aware that it might be slightly drier. Avoid using “imitation” ricotta as it can lack flavor and proper texture.
4. Season Generously: Don’t be shy with seasoning! Taste the ricotta filling before stuffing the shells and adjust salt, pepper, and herbs as needed. Well-seasoned filling is crucial for a flavorful final dish. Remember to also season the pasta water generously.
5. Make Ahead for Convenience: Stuffed shells are a great make-ahead meal. You can assemble the stuffed shells and baking dish up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before baking as directed. You may need to add a few extra minutes to the baking time if baking from cold.
6. Freeze for Later: Leftover stuffed shells freeze beautifully. Allow them to cool completely after baking. Freeze individual portions or the entire baking dish covered tightly in freezer-safe wrap and foil. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through and bubbly, usually around 20-30 minutes. You can also reheat individual portions in the microwave.
7. Customize Your Filling: Get creative with your filling! Add other ingredients like cooked Italian sausage (removed from casing and crumbled), chopped sun-dried tomatoes, roasted red peppers, or different cheeses like provolone or Pecorino Romano. A pinch of nutmeg can also add a warm, subtle flavor to the ricotta filling.
8. Don’t Skimp on Sauce: Ensure the stuffed shells are well coated with marinara sauce both underneath and on top. This keeps them moist during baking and adds essential flavor. Using a good quality marinara sauce or homemade sauce makes a significant difference in the overall taste of the dish.

FAQ About Spinach Ricotta Stuffed Shells

Q1: Can I use frozen spinach instead of fresh?

A1: Yes, you can definitely use frozen spinach. Make sure to thaw it completely and squeeze out as much excess water as possible before sautéing it with the garlic and adding it to the ricotta filling. Using frozen spinach is a convenient and budget-friendly alternative.

Q2: Can I make this recipe vegetarian?

A2: Absolutely! This recipe is inherently vegetarian as it is primarily composed of pasta, cheese, spinach, and marinara sauce. To ensure it remains vegetarian, simply use a vegetarian-friendly Parmesan cheese if you are concerned about animal rennet in traditional Parmesan.

Q3: Can I add meat to the filling?

A3: Yes, you can easily add meat to the filling. Cooked and crumbled Italian sausage (removed from the casing), ground beef, or ground turkey are all excellent additions. Brown the meat separately, drain any excess fat, and then mix it into the ricotta filling along with the spinach and other ingredients.

Q4: Can I use a different type of cheese instead of mozzarella?

A4: Yes, you can substitute mozzarella with other melting cheeses like provolone, fontina, or a blend of Italian cheeses. Each cheese will offer a slightly different flavor profile and melt, so experiment to find your favorite. Mozzarella is classic for its mild flavor and great melting properties.

Q5: How do I prevent the shells from sticking together after boiling?

A5: Rinsing the cooked pasta shells with cold water immediately after draining is crucial to stop the cooking process and remove excess starch that can cause sticking. Also, lightly tossing them with a little olive oil or laying them out in a single layer on parchment paper while you prepare the filling will prevent them from clumping together.

Q6: Can I make this recipe gluten-free?

A6: Yes, to make this recipe gluten-free, simply use gluten-free jumbo pasta shells. Ensure all other ingredients, particularly your marinara sauce if using a store-bought brand, are also certified gluten-free if you have strict dietary needs. The filling ingredients are naturally gluten-free.

Q7: How long do leftover stuffed shells last in the refrigerator?

A7: Leftover spinach ricotta stuffed shells can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them thoroughly in the oven or microwave before serving to ensure they are heated to a safe internal temperature.

Q8: What if I don’t have jumbo shells? Can I use a different type of pasta?

A8: While jumbo shells are ideal for stuffing, you can use other large pasta shapes like manicotti or even large rigatoni as alternatives. Manicotti are similar in shape but are tubes rather than shells. Large rigatoni can be stuffed similarly, although they may hold slightly less filling. Adjust cooking times accordingly based on the pasta type you choose.

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