Spinach and Ricotta Stuffed Shells have become a beloved dish in our household, a delightful testament to how simplicity in cooking can result in a meal full of comfort and flavor. The first time I prepared this dish, the aromatic blend of herbs and cheese wafting through the kitchen was enough to draw my family to the table long before it was ready. It was an instant hit, with each bite offering a creamy, cheesy filling that complemented the tender pasta shells perfectly. The kids, who usually shy away from anything green on their plates, were pleasantly surprised by the mild, creamy taste of spinach paired with ricotta. This dish has since become a staple in our weekly menu, often requested by family and friends alike. The beauty of this recipe lies not just in its taste but also in its ability to bring people together, creating a shared moment of culinary joy.
Ingredients
For those eager to recreate this culinary magic at home, gathering the right ingredients is the first step. You’ll need:
- 20 jumbo pasta shells
- 2 cups of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1 large egg
- 2 cups of fresh spinach, chopped
- 2 cloves of garlic, minced
- 2 cups of marinara sauce
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
Instructions
Begin by preheating your oven to 375°F (190°C). While the oven warms up, cook the jumbo pasta shells in a large pot of salted boiling water until they’re al dente. This usually takes about 10 minutes. Once cooked, drain the shells and set them aside to cool.
In a medium-sized skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Stir in the chopped spinach and cook until wilted. This should take around 2-3 minutes. Remove from heat and allow it to cool slightly.
In a large mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, half of the Parmesan cheese, and the egg. Mix in the sautéed spinach and garlic. Season the mixture with oregano, basil, salt, and pepper to your liking.
Spread one cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish. Carefully stuff each shell with the cheese and spinach mixture and place them in the dish. Pour the remaining marinara sauce over the top of the shells. Sprinkle the rest of the mozzarella and Parmesan cheeses on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown. Let the dish cool for a few minutes before serving.
Nutrition Facts
This recipe serves approximately 4 people, with each serving containing around 450 calories. It’s a rich and satisfying dish, perfect for those seeking a hearty, vegetarian meal.
Preparation Time
The preparation time for Spinach and Ricotta Stuffed Shells is about 20 minutes, with a cooking time of 35 minutes. In total, you can expect to have this delightful dish ready in under an hour, making it a great option for both weeknight dinners and special occasions.
How to Serve
- Serve hot, straight from the oven, with a sprinkle of freshly chopped basil on top for added flavor.
- Pair it with a crisp green salad tossed in a light vinaigrette to complement the rich flavors of the stuffed shells.
- Offer a side of garlic bread or crusty baguette to soak up the delicious marinara sauce.
- For a complete Italian-themed meal, follow with a dessert of tiramisu or panna cotta.
- Accompany with a glass of white wine, such as a crisp Pinot Grigio, to enhance the dining experience.
Additional Tips
- Use fresh ricotta: For the creamiest and most flavorful filling, opt for fresh ricotta cheese over pre-packaged varieties.
- Make it ahead: Prepare the stuffed shells a day in advance and keep them covered in the refrigerator. Simply bake them when you’re ready to serve.
- Substitute ingredients: Feel free to substitute spinach with kale or Swiss chard, and experiment with different cheeses like goat cheese for a unique twist.
- Freeze leftovers: This dish freezes well. Store any leftovers in an airtight container for up to 3 months. Reheat in the oven until warmed through.
- Double the recipe: If you’re feeding a crowd or want leftovers, simply double the ingredients and use a larger baking dish.
FAQ Section
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out as much moisture as possible before adding it to the cheese mixture.
Is it possible to make this dish vegan?
Absolutely! Substitute the ricotta and mozzarella with vegan alternatives, and use a flaxseed egg as a binder instead of a regular egg.
What can I do if I can’t find jumbo shells?
If jumbo shells are unavailable, you can use cannelloni or manicotti as alternatives. The filling process will be similar.
How do I prevent the shells from sticking to each other?
After boiling, drizzle the shells with a bit of olive oil and toss gently. This will help prevent them from sticking together.
Can I prepare this dish without an oven?
Yes, you can prepare the dish on the stovetop. Assemble the stuffed shells in a large skillet with a lid. Cook over low heat until the cheese is melted and the sauce is simmering.
