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To make Spinach Ricotta Stuffed Shells, you need 20 jumbo pasta shells. These large shells hold the creamy filling well. They are the perfect size for a generous scoop of goodness. The cheese mixture is key to the flavor. Here’s what you need: - 1 cup creamy ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup finely grated Parmesan cheese - 1 large egg, beaten The ricotta brings a rich creaminess. The mozzarella melts beautifully, while the Parmesan adds a nutty bite. The egg helps bind the mixture together for easy stuffing. Seasonings enhance the taste. You will need: - 2 cups fresh spinach, finely chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 2 cups marinara sauce - Fresh basil leaves for garnish (optional) Fresh spinach adds color and nutrients. Garlic and onion powders give depth of flavor. Salt and pepper season the mix just right. Marinara sauce provides a tasty base, while basil adds a fresh touch. Each ingredient plays a role in making this dish a family favorite. {{ingredient_image_2}} First, preheat your oven to 375°F (190°C). This helps the pasta shells bake evenly. Next, fill a large pot with water and add a good amount of salt. Bring the water to a boil. Once it boils, add the jumbo pasta shells. Cook them for about 9 to 11 minutes until they are al dente. Al dente means they are firm but not hard. After cooking, drain the shells and let them cool for a bit. This step is crucial, as it prevents the shells from tearing when you fill them. In a big mixing bowl, combine the fresh spinach and the creamy ricotta cheese. Add 1/2 cup of shredded mozzarella, the grated Parmesan, and the beaten egg. This egg helps bind everything together. Then, sprinkle in the garlic powder, onion powder, salt, and black pepper. Mix everything well until it is smooth. The filling should have a nice green color from the spinach. If you want an extra flavor boost, taste it and adjust the seasonings if needed. Grab each pasta shell and fill it with the spinach and ricotta mixture. Use a spoon to pack it in nicely. Place the filled shells seam-side up in a greased 9x13-inch baking dish. Make sure they sit close but do not overlap. This way, they cook evenly. Once all the shells are filled, pour 1 cup of marinara sauce over them. Make sure each shell gets a nice coat. Finally, sprinkle the remaining 1/2 cup of mozzarella cheese on top. Now, cover the dish tightly with aluminum foil. This keeps the cheese from burning and helps the shells cook through. Bake the dish for 25 minutes. After that, carefully remove the foil and bake for another 10 minutes. This gives the cheese a lovely golden brown color. To cook jumbo shells, start with a large pot of salted water. Bring the water to a boil before adding the shells. Cook them for about 9 to 11 minutes. This time ensures they are al dente. You want them firm but not hard. Once cooked, drain them and let them cool slightly. Avoid overcooking, as mushy shells won’t hold the filling well. For a creamy cheese mixture, use fresh ricotta cheese. Mix it well with chopped spinach, mozzarella, and Parmesan. Add the beaten egg to bind everything together. The egg helps to keep the filling from becoming too dry. Season with garlic powder, onion powder, salt, and pepper for flavor. Stir until the mixture is smooth and creamy. When baking, cover your dish with aluminum foil for the first part. This helps the shells cook evenly. After 25 minutes, remove the foil to let the cheese brown. Keep an eye on the cheese to prevent burning. Bake until the cheese is bubbly and golden brown. Let the dish cool for a few minutes before serving. This helps the filling set and makes serving easier. Pro Tips Perfect Pasta Cooking: Ensure your pasta shells are cooked al dente, as they will continue to cook in the oven and absorb flavors from the sauce. Fresh Spinach Substitute: If fresh spinach isn't available, you can use thawed frozen spinach. Just ensure to drain excess water to avoid a watery filling. Cheese Variations: Feel free to mix different cheeses such as feta or goat cheese for a unique flavor twist, enhancing the richness of the filling. Marinara Sauce Options: For a homemade touch, you can use your favorite marinara recipe or add spices like red pepper flakes or Italian herbs for more depth. {{image_4}} You can add protein to your spinach ricotta stuffed shells. Ground turkey or beef works well. Cook the meat before mixing it with the spinach and cheese. For a lighter option, try shredded chicken or turkey. You can even use cooked shrimp for a seafood twist. Adding protein makes the dish hearty and filling. While ricotta is creamy, you can switch it up. Try cottage cheese for a lighter texture. Goat cheese adds a tangy flavor that many love. Mixing different cheeses can create a unique taste. Consider using fontina or gouda for a rich, melty finish. Experimenting with cheese can change the whole dish. For a vegetarian option, ensure your marinara sauce is meat-free. You can use tofu or tempeh as a protein source. Blend tofu with nutritional yeast for a cheesy flavor without dairy. For vegans, replace ricotta with cashew cheese or store-bought vegan cheese. This way, everyone can enjoy stuffed shells. To store leftover stuffed shells, let them cool first. Place them in an airtight container. Make sure you cover the dish tightly. They will last in the fridge for up to three days. When you are ready to eat, you can enjoy them warm. If you want to freeze Spinach Ricotta Stuffed Shells, follow these steps. First, let them cool completely. Then, layer them in a freezer-safe container. Make sure to separate each layer with plastic wrap or parchment paper. They can stay in the freezer for up to three months. To enjoy later, you can thaw them overnight in the fridge. Reheating stuffed shells is easy. You can either use the oven or microwave. If using an oven, preheat it to 350°F (175°C). Place the shells in a baking dish with a little marinara sauce. Cover with foil to keep them moist. Bake for about 20 minutes. If using a microwave, place the shells in a microwave-safe dish. Heat for two to three minutes, checking every 30 seconds. Enjoy your tasty meal! Yes, you can prepare these shells ahead of time. First, make the filling with spinach, ricotta, and spices. Then, fill the shells and place them in a baking dish. Cover the dish with foil and store it in the fridge. You can bake them the next day. Just add a few extra minutes to the baking time if they are cold. If you do not have ricotta cheese, you can use cottage cheese. Blend it slightly to make it smoother. Cream cheese is another good option. It adds richness but may change the flavor a bit. You can also try vegan options like tofu blended with lemon juice and nutritional yeast. To check if the shells are cooked, look for bubbling cheese on top. The shells should feel soft but not mushy. You can also use a fork to lift one shell. If it holds together and feels hot inside, they are ready. Let them cool for a few minutes before serving. This post showed you how to make delicious spinach ricotta stuffed shells. We covered ingredients, cooking tips, and storage info. You learned about variations to suit your taste. Remember to use creamy cheese and cook pasta shells just right for the best results. With all the tips shared, you can enjoy this meal any time. I hope you try making these tasty shells in your kitchen!

Creamy Spinach Ricotta Stuffed Shells

Delicious jumbo pasta shells filled with a creamy spinach and ricotta mixture, topped with marinara and melted cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 2 cups fresh spinach, finely chopped
  • 1 cup creamy ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 0.5 cup finely grated Parmesan cheese
  • 1 large egg, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 cups marinara sauce
  • to taste fresh basil leaves for garnish (optional)

Instructions
 

  • Start by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready for the pasta shells once assembled.
  • Bring a large pot of salted water to a boil and add the jumbo pasta shells. Cook them according to the package instructions until they are al dente, usually about 9-11 minutes. Once done, drain the shells and set them aside to cool slightly.
  • In a spacious mixing bowl, combine the chopped spinach with the ricotta cheese, 1/2 cup of the mozzarella cheese, grated Parmesan cheese, and the beaten egg. Add garlic powder, onion powder, salt, and black pepper. Stir everything together vigorously until the mixture is smooth and evenly blended.
  • Take each pasta shell and carefully fill it with a generous amount of the spinach and ricotta mixture using a spoon. Place the stuffed shells seam-side up in a greased 9x13-inch baking dish. Make sure they are arranged side by side without overlapping.
  • Pour 1 cup of marinara sauce evenly over the stuffed shells, making sure each shell is coated. Sprinkle the remaining 1/2 cup of mozzarella cheese generously over the top for that lovely melty finish.
  • To ensure even cooking and prevent the cheese from burning, cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
  • After 25 minutes, remove the foil carefully (watch out for steam!) and continue to bake for an additional 10 minutes, or until the cheese is nicely bubbly and elegantly golden brown.
  • Once baked to perfection, remove the dish from the oven and allow the shells to cool for a few minutes before serving. Garnish with fresh basil leaves for an aromatic touch if desired.

Notes

Serve directly in the baking dish, garnished with fresh basil and extra marinara sauce.
Keyword cheese, pasta, ricotta, spinach, stuffed shells