Cheesy Spinach Ricotta Shells

$To make spinach ricotta stuffed shells, you need a few key ingredients. Start with 12 jumbo pasta shells. These shells hold all the tasty filling. You will also need 2 cups of fresh spinach, chopped. Fresh spinach adds flavor and nutrition. Finally, use 1 cup of ricotta cheese. This cheese gives the filling a creamy texture. Cheese makes this dish rich and delicious. You will use 1 cup of shredded mozzarella cheese. This cheese melts beautifully and adds a gooey texture. You also need 1/2 cup of grated Parmesan cheese for a salty kick. For seasoning, include 1 teaspoon of garlic powder and 1 teaspoon of onion powder. These spices enhance the flavors. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper for extra taste. No dish is complete without sauce. You need 2 cups of marinara sauce. You can use store-bought or homemade sauce. It adds moisture and flavor to the dish. Lastly, fresh basil leaves are a great garnish. They add a pop of color and fresh taste. {{ingredient_image_1}} First, you need to cook the jumbo pasta shells. Boil water in a large pot. Add the shells and cook them for about 10 minutes. Check the package for exact times. You want them al dente, which means they should be firm but not hard. Drain the shells and set them aside to cool. In a big bowl, mix the chopped spinach and ricotta cheese. Add half of the mozzarella cheese and 1/4 cup of Parmesan cheese. Then, sprinkle in the garlic powder, onion powder, salt, and black pepper. Mix everything well until it looks creamy. This filling is tasty and very easy to make. Now it’s time to stuff the shells. Take a shell and fill it with about 2 tablespoons of the spinach and ricotta mix. Place each stuffed shell in a 9x13 inch baking dish, open side up. Spread 1 cup of marinara sauce on the bottom of the dish. After that, pour the rest of the marinara sauce over the shells. Top it off with the remaining mozzarella and Parmesan cheese. Cover the dish with aluminum foil and bake at 375°F (190°C) for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. This will make the cheese bubbly and golden. Let it cool for a bit, then garnish with fresh basil leaves. Enjoy your savory delight! To make the filling creamy, mix ricotta cheese with your spinach well. Use fresh spinach for the best taste. Chop it finely to blend smoothly. You can add a bit of extra mozzarella for more creaminess as well. If you want a richer flavor, try adding a pinch of nutmeg. This secret twist can elevate your dish to new heights. For perfect melted cheese, cover your dish with foil for the first part of baking. This keeps moisture in, making the cheese gooey. Remove the foil in the last 10-15 minutes to get that golden crust. If you want even more flavor, add a sprinkle of Italian seasoning on top before baking. This small step can enhance the overall taste. Serve your Spinach Ricotta Stuffed Shells with a fresh side salad. A mix of greens and a light vinaigrette pairs nicely. You can also add garlic bread for a comforting touch. For a garnish, use fresh basil leaves to add color and flavor. Keep the meal light and enjoyable with these simple sides! Pro Tips Choose the Right Shells: Make sure to use jumbo pasta shells for the best filling and presentation. Smaller shells may not hold enough filling. Fresh Spinach vs. Frozen: Fresh spinach gives a brighter flavor and texture, but if using frozen, be sure to drain it well to avoid excess moisture. Layering Marinara Sauce: For extra flavor, mix a little of the marinara sauce with the ricotta filling before stuffing the shells. Rest Before Serving: Allow the dish to rest for a few minutes after baking. This helps the cheese set a bit, making it easier to serve. {{image_2}} You can change the cheese mix for a unique taste. Try using gouda or feta. These cheeses add new flavors and textures. Mixing in cream cheese gives a richer filling. You can also use a blend of cheeses for more depth. For a sharper taste, add aged cheddar. Each cheese choice makes the dish special. Adding veggies boosts nutrition and flavor. You can mix in cooked mushrooms or zucchini. These add moisture and a nice earthiness to the shells. Bell peppers provide sweetness, while artichokes add a tangy bite. For a fresh twist, try adding chopped sun-dried tomatoes. Their flavor shines through the creamy filling and marinara sauce. Herbs can truly elevate your dish. Fresh basil adds a sweet aroma that pairs well with ricotta. Try mixing in chopped parsley or oregano for a savory kick. You can also sprinkle some red pepper flakes for heat. For a unique twist, add a pinch of nutmeg. This spice enhances the creamy filling and adds warmth. After you cook the spinach ricotta stuffed shells, let them cool. Cover the dish with plastic wrap or foil. Store it in the fridge for up to three days. If you want to keep them longer, consider freezing. To freeze the stuffed shells, first cool them completely. Place them in a freezer-safe container. You can also use an airtight bag. They will last for up to three months in the freezer. When you want to eat them, thaw in the fridge overnight before reheating. For reheating, preheat your oven to 350°F (175°C). Place the stuffed shells in an oven-safe dish. Cover with foil to keep them moist. Bake for about 20 to 25 minutes until heated through. You can also microwave them for quicker results, but they may not be as crispy. Enjoy your delicious dish! Yes, you can use frozen spinach. Just thaw it first. Squeeze out the water. This helps keep the filling from being too soggy. Frozen spinach is a great time-saver. It still packs a lot of flavor. If you don’t have ricotta cheese, you can use cottage cheese. It has a similar taste and texture. You can also blend it for a smoother feel. Cream cheese works well too, but it is richer. Adjust the seasoning to balance the taste. To make this dish gluten-free, use gluten-free pasta shells. For a vegan option, try cashew cheese or tofu instead of ricotta. Replace mozzarella and Parmesan with dairy-free cheese. Adjust the seasonings to keep the flavor. Always check labels for hidden allergens. This blog post covered how to make a delicious spinach and ricotta dish. We explored the key ingredients, from the pasta shells to the tasty sauce. I shared step-by-step instructions that guide you in preparing and baking it. Tips on perfecting the filling and serving ideas add extra value. You can also customize the dish with various cheeses and veggies. Lastly, I included storage tips for freshness. With everything you learned today, you’re ready to try this recipe and impress everyone at the table. Enjoy!$

Delicious jumbo pasta shells stuffed with a creamy spinach and ricotta filling, topped with marinara sauce and melted cheese.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

12 pieces jumbo pasta shells
2 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
0.5 cup Parmesan cheese, grated
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon salt
0.25 teaspoon black pepper
2 cups marinara sauce
to taste leaves fresh basil leaves for garnish

Instructions

Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
In a large mixing bowl, combine the chopped spinach, ricotta cheese, half of the mozzarella cheese, 1/4 cup of Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix well until creamy and evenly blended.
Carefully stuff each cooked pasta shell with about 2 tablespoons of the spinach and ricotta filling.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish.
Place the filled pasta shells in the dish, open side up. Pour the remaining marinara sauce over the top of the shells.
Sprinkle the remaining mozzarella cheese and Parmesan cheese over the sauce.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

Notes

Feel free to add more herbs or spices to the filling for extra flavor.

Keyword baked, cheese, pasta, ricotta, spinach