Hey there, fellow food lovers! You know what I absolutely *adore*? Those recipes that just scream comfort, the kind that make your kitchen smell amazing and fill your belly with pure happiness. And family meals? Forget about it! They’re the best, especially when they’re easy peasy.
Today, I’m practically *bursting* to share my super scrumptious recipe for Spinach & Ricotta Stuffed Shells! Seriously, these things are just pure, cheesy, saucy heaven. And the best part? They’re ridiculously simple to whip up, even on a busy weeknight. I swear, the hardest part is waiting for them to bake!
This recipe has been a staple in my family for, well, forever! I remember as a kid watching my Grandma in the kitchen, carefully stuffing each shell. Now, I make it for my own family, and it’s always a hit. It’s so versatile, too! You can easily make it vegetarian, add some ground meat, or even sneak in extra veggies (shh, don’t tell the kids!). Trust me, once you try this recipe, it’ll become a new favorite in your household too!
Why You’ll Love These *Spinach & Ricotta Stuffed Shells*
Okay, so let me tell you why these Spinach & Ricotta Stuffed Shells are a winner, hands down! First off, they’re super easy to make – seriously, even if you’re a beginner cook, you’ve got this! Then there’s the taste…oh my goodness, the flavors! You’ve got the rich ricotta, the vibrant spinach, and that yummy marinara sauce. Delicious!
Also, this is a family-friendly meal. You can customize them anyway! Make them vegetarian or add sausage; get creative!
Ingredients You’ll Need for *Spinach & Ricotta Stuffed Shells*
Alright, let’s talk about what magical goodies you’ll need to make these utterly fantastic Spinach & Ricotta Stuffed Shells! Don’t worry, the list is pretty straightforward, and most of this stuff you probably already have in your kitchen. Here’s what you’ll need, nice and simple:
- 12 jumbo pasta shells
- 15 ounces ricotta cheese
- 10 ounces frozen spinach, thawed and squeezed dry (we’ll chat about this!)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- Salt and black pepper (to taste, of course!)
- 2 cups marinara sauce (choose your fave!)
- 1 cup shredded mozzarella cheese
Easy peasy, right? Now, let’s dive in a bit deeper so you know *exactly* what to do!
Detailed Ingredient Breakdown
Okay, let’s get into the nitty-gritty of the ingredients. Knowing a little more about each one can make a huge difference in how your Spinach & Ricotta Stuffed Shells turn out, trust me! I’ve learned a few tricks over the years, and I’m happy to share them.
Pasta Shells: The Foundation
First up: the pasta! You’ll want to grab the jumbo pasta shells, okay? Don’t skimp on the size; it’s what makes the stuffing part so fun! You can usually find them in the pasta aisle. If you can’t find jumbo shells, you *could* try using large manicotti or even cannelloni, but just be aware that the cooking times might change a bit.
Ricotta Cheese: Creamy Perfection
Now, the star of the show: the ricotta! It’s what makes the filling so wonderfully creamy and delicious. Honestly, I always use whole milk ricotta – the full-fat kind. It has more flavor and a better texture, in my opinion! You *can* use part-skim, but your filling won’t be quite as rich. Just buy the best quality ricotta cheese you can find, and you’ll be golden! Yum!
Fresh Spinach: The Green Goodness
Next up: the spinach. I usually use frozen spinach because it’s super convenient. *But* there’s a vital step here, friends – you MUST squeeze out *all* the excess water before adding it to the filling. Seriously, you wring that spinach like you mean it! If you don’t, your Spinach & Ricotta Stuffed Shells will be watery. Trust me on this one. I learned the hard way the first time!
Marinara Sauce: The Flavorful Base
Finally, the sauce! For the best flavor, I always recommend a good quality marinara sauce. There are so many great ones out there these days. Choose one you really enjoy the taste of because it sets the whole base of the dish! Or, hey, if you’re feeling ambitious, you can even make your own marinara. It’s not as hard as you think, and the taste is just incredible!
How to Make *Spinach & Ricotta Stuffed Shells*: Step-by-Step Instructions
Alright, friends, let’s get cooking! These Spinach & Ricotta Stuffed Shells really are a breeze to put together. Just follow these easy steps, and you’ll have a delicious dinner on the table in no time. Ready? Let’s go!
Preparing the Pasta Shells
First things first, let’s get those pasta shells ready to rock! Cook those jumbo shells according to the instructions on the package. Usually, it’s about 8-10 minutes, or until they’re al dente – meaning they still have a *little* bite to them. Careful not to overcook them; you don’t want them falling apart when you stuff ’em! Once they’re cooked, drain them well and set them aside. Careful, they’re hot!
Creating the Ricotta Filling
Next up, let’s get that dreamy ricotta filling made. In a big bowl, get ready to mix some goodness! Add your ricotta cheese (the whole milk kind, remember?), the squeezed-dry spinach, grated Parmesan cheese, chopped parsley, and one large egg. Now, sprinkle in some salt and pepper to taste. Remember: start small with the salt; you can always add more! Mix everything really well until it’s all nicely combined, and you have a luscious, green-flecked mixture. Yum!
Assembling the Stuffed Shells
Okay, time to put these babies together! Preheat your oven to 375°F (190°C). Grab your baking dish and pour the marinara sauce into the bottom – that’s your base of flavor! Make sure the bottom of the dish is thoroughly coated. Now, take each pasta shell and carefully stuff it with the ricotta mixture. I usually use a small spoon, but you can use whatever works best for you! Once they’re stuffed, place them in the baking dish, all snuggly together, on that bed of marinara.
Baking to Perfection
Now, for the final touch! Once all the shells are in the dish, sprinkle the top with that luscious shredded mozzarella cheese. Don’t be shy! Then, pop it into the preheated oven and bake for about 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. And that’s it! Take them out of the oven, let them cool down for a few minutes, let some of the steam out, and serve them up. Careful, they’re hot! I like to add a little extra marinara sauce on top before serving. Mamma mia, it’s good!
Tips for Success with Your *Spinach & Ricotta Stuffed Shells*
Okay, friends, I’ve learned a few tricks over the years to make these Spinach & Ricotta Stuffed Shells absolutely perfect every time! First off, to keep those shells from sticking together when you cook them, make sure to give ’em a good stir in the boiling water. No one wants a giant pasta blob, right?
Also, like I said before, squeeze that spinach like you mean it! Trust me; it stops the filling from getting all watery. For a super creamy filling, make sure your ricotta cheese is at room temp before you mix it, and don’t overmix – you don’t want it to get tough! Finally, if you want, you can add a little bit of the pasta water to the sauce for extra flavor, but be careful because it will make it thinner!
Serving Suggestions to Complement Your *Spinach & Ricotta Stuffed Shells*
Okay, so your Spinach & Ricotta Stuffed Shells are ready? Now, what to serve alongside them? You want something that complements that cheesy, saucy goodness, right? I’ve got a few ideas! A simple green salad with a zesty vinaigrette always does the trick. Or how about some garlic bread? Can’t go wrong with that! Also, a Thanksgiving salad is perfect, especially if you have guests over! Check out this amazing recipe – it’s a winner!
Make-Ahead & Storage Tips for *Spinach & Ricotta Stuffed Shells*
Okay, so let’s talk about making life easier, because, hey, sometimes you just don’t have time to cook everything from scratch, right? The good news is, these Spinach & Ricotta Stuffed Shells are super flexible when it comes to make-ahead prep!
You can totally assemble the whole dish in advance – stuff those shells, put ’em in the baking dish, cover it up tight, and pop it in the fridge. They’ll be good to go for up to a day! Then, when you’re ready to eat, just pull it out, let it sit on the counter while you preheat the oven, and bake! You might need to add a few extra minutes to the baking time to make sure those shells are piping hot!
As for leftovers? Don’t even worry! They store like a dream! Just put the leftovers in an airtight container and stick ’em in the fridge. They’ll last for about 3-4 days. You can reheat them in the microwave (my personal lazy favorite) or in the oven until they’re warmed through. They’re still just as tasty the next day–maybe even tastier, since the flavors meld together even more!
Nutritional Information for *Spinach & Ricotta Stuffed Shells*
Okay, real quick, I gotta throw in a little disclaimer here! The nutritional info I’m about to give you is just an estimate. It can change depending on the ingredients and brands you use. I’ve broken down all the key details, as best I can, but remember: It’s not an exact science! It’s just a guide, got it?
Frequently Asked Questions about *Spinach & Ricotta Stuffed Shells*
Okay, friends, let’s cover all the burning questions you might have about these delightful Spinach & Ricotta Stuffed Shells! I’ve been making these for years, so I’ve learned a thing or two. Hopefully, these answers help make sure you don’t run into any cooking challenges! Let’s get to it!
Can I use different types of cheese?
Absolutely! Feel free to experiment with your cheese! If you’re not a fan of ricotta, you could try using a mix of ricotta and cottage cheese for a slightly different texture, or some mascarpone cheese. For the mozzarella on top, feel free to use provolone, or even a blend of Italian cheeses. Don’t be afraid to try some new things, just aim to get a stringy, melty topping!
How can I make this dish spicier?
Want to turn up the heat on these Spinach & Ricotta Stuffed Shells? Easy peasy! You can add a pinch or two of red pepper flakes to the ricotta filling. Or, if you want more heat throughout, add the flakes to the marinara sauce! You could also use a spicy Italian sausage in the filling, which would give it a whole new kick of flavor! Watch it though, don’t overdo it unless you really like spicy!
Can I freeze stuffed shells?
Yes, you can totally freeze your Spinach & Ricotta Stuffed Shells! It’s one of my favorite things about this recipe! You can freeze them before you bake them, or after. Either way, just assemble the shells in a freezer-safe dish, and then wrap them tightly with plastic wrap and then foil to prevent freezer burn. They’ll keep in the freezer for about 2-3 months. When you’re ready to eat, you can bake them straight from frozen – just add a bit more time to the baking.
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Spinach & Ricotta Stuffed Shells
- Total Time: 45 min
- Yield: 6 servings
- Diet: Vegetarian
Description
This recipe shows you how to make spinach and ricotta stuffed shells.
Ingredients
- 12 jumbo pasta shells
- 15 ounces ricotta cheese
- 10 ounces frozen spinach, thawed and squeezed dry
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- Salt and black pepper to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Cook pasta shells according to package directions. Drain and set aside.
- In a bowl, mix ricotta cheese, spinach, Parmesan cheese, parsley, and egg. Season with salt and pepper.
- Preheat oven to 375°F (190°C).
- Spread marinara sauce in a baking dish.
- Stuff each shell with the ricotta mixture and place them in the dish.
- Top with mozzarella cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
Notes
- You can add a pinch of red pepper flakes for some heat.
- Serve with extra marinara sauce.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
