Stuffed Shells with Ricotta and Spinach
Introduction
Stuffed shells with ricotta and spinach are a delightful dish that brings everyone to the table. They’re big pasta shells filled with creamy ricotta cheese, fresh spinach, and topped with marinara sauce. This recipe is not only tasty but also fun to make, especially with family or friends.
Why Make This Recipe
This recipe is perfect for anyone looking for a comforting meal that’s easy to prepare. It’s great for busy weeknights, special occasions, or even a cozy weekend dinner. Plus, it’s meatless, making it ideal for vegetarians or anyone wanting to have a lighter meal. Once you’ve served this to your family, they’ll be asking for it again and again!
How to Make Stuffed Shells with Ricotta and Spinach
Ingredients:
- Jumbo pasta shells
- Ricotta cheese
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Fresh spinach, sautéed
- Toasted pine nuts
- Marinara sauce
- Salt
- Pepper
- Italian seasoning
Directions:
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until they are al dente. Drain and set aside.
- In a bowl, mix the ricotta cheese, half of the mozzarella, half of the Parmesan, sautéed spinach, toasted pine nuts, salt, pepper, and Italian seasoning.
- Stuff each cooked shell with the cheese and spinach mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells on top of the sauce.
- Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
How to Serve Stuffed Shells with Ricotta and Spinach
Serve the stuffed shells warm right out of the oven. You can pair them with a side salad or some garlic bread for a complete meal. Don’t forget to offer extra marinara sauce on the side for dipping!
How to Store Stuffed Shells with Ricotta and Spinach
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. You can also freeze the stuffed shells before baking them. Just make sure to wrap them tightly!
Tips to Make Stuffed Shells with Ricotta and Spinach
- Make sure not to overcook the pasta shells; they should be slightly firm (al dente) to hold the filling well.
- Feel free to adjust the cheese amounts to suit your taste.
- You can add other ingredients like mushrooms or different veggies in the filling as well!
Variation
You can easily change this recipe by adding cooked ground meat or using different types of cheese like feta or goat cheese for a twist.
FAQs
1. Can I make stuffed shells ahead of time?
Yes, you can prepare them in advance and refrigerate or freeze them before baking.
2. How do I reheat leftovers?
To reheat, simply pop them in the oven at 350°F (175°C) until warmed through. You can add a little marinara sauce on top to keep them moist.
3. Is it possible to make this recipe gluten-free?
Yes, you can use gluten-free jumbo pasta shells, and the recipe will be just as delicious!
