why make this recipe

Spinach and Ricotta Stuffed Shells are a delightful dish that combines rich flavors and comforting textures. This recipe is perfect for a family dinner or any occasion when you want to impress your guests without spending hours in the kitchen. The combination of creamy ricotta and fresh spinach paired with cheesy goodness makes every bite a treat. Plus, it’s a great way to sneak in some healthy greens!

how to make Spinach and Ricotta Stuffed Shells

Ingredients :

12 large pasta shells
1 cup ricotta cheese
2 cups fresh spinach
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
2 cups marinara sauce
2 cloves garlic, minced
1 tablespoon olive oil
Salt
Pepper

Directions :

Preheat your oven to 375°F (190°C).
Cook the pasta shells according to the package instructions until al dente, then drain and set aside.
In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant. Add spinach, cooking until wilted.
In a bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, wilted spinach, salt, and pepper.
Stuff each shell with the cheese and spinach mixture.
Spread a layer of marinara sauce on the bottom of a baking dish.
Arrange the stuffed shells on top of the marinara, then pour the remaining sauce over them.
Sprinkle the rest of the mozzarella cheese on top.
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.

how to serve Spinach and Ricotta Stuffed Shells

Serve the Spinach and Ricotta Stuffed Shells hot from the oven! They can be enjoyed as a main dish, and you can pair them with a simple side salad or garlic bread for a complete meal. A sprinkle of fresh herbs on top, like basil or parsley, can add a nice touch.

how to store Spinach and Ricotta Stuffed Shells

To store leftover Spinach and Ricotta Stuffed Shells, allow them to cool completely. Place them in an airtight container. They can be kept in the refrigerator for up to three days. If you want to store them for a longer period, consider freezing them. When ready to eat, thaw and reheat in the oven until warmed through.

tips to make Spinach and Ricotta Stuffed Shells

Make sure the pasta shells are not overcooked; they should be al dente so they hold their shape when stuffed.
Use fresh spinach for the best flavor, but frozen spinach can also work. Just be sure to squeeze out any excess water.
Feel free to add other ingredients to the filling, such as herbs, diced mushrooms, or even cooked chicken for extra protein.
Adjust the seasonings to your taste. A pinch of nutmeg can add a nice depth to the ricotta filling.

Serving Ideas

Serve Spinach and Ricotta Stuffed Shells with a side of garlic bread and a fresh garden salad to create a well-rounded meal. A sprinkle of crushed red pepper flakes can add a bit of heat for those who enjoy a spicy kick!

Final Thoughts

Spinach and Ricotta Stuffed Shells are a crowd-pleaser that makes everyone smile with their cheesy goodness. It’s a simple yet satisfying dish that you can whip up any day of the week. Enjoy making and sharing this delicious recipe!

FAQs

1. Can I make these stuffed shells ahead of time?
Yes, you can prepare them in advance and store them in the refrigerator until you’re ready to bake.

2. Can I use other types of cheese?
Absolutely! Feel free to mix in your favorite cheeses, such as feta or goat cheese, for different flavors.

3. How do I make this dish vegetarian?
This recipe is already vegetarian! Just ensure you’re using marinara sauce without meat.

4. Can I substitute the spinach?
Yes, you can use other greens like kale or Swiss chard if you prefer.

5. How do I reheat the stuffed shells?
Reheat in the oven at 350°F (175°C) until heated through, usually about 20-25 minutes. Cover with foil to prevent drying out.