Go Back
To make creamy spinach and ricotta stuffed shells, you need: - 24 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon nutmeg - Salt and pepper to taste - 2 cups marinara sauce - 2 tablespoons olive oil - Fresh basil leaves for garnish If you can't find ricotta, cottage cheese works fine. You can also use goat cheese for a tangy twist. For the spinach, frozen spinach is a good option. Just make sure to thaw it and drain the excess water. If you want a lighter dish, use low-fat cheeses. You can swap the marinara sauce for pesto for a fresh flavor. When choosing spinach, look for bright green leaves. They should be crisp and free of brown spots. Avoid any limp or yellowing leaves. For ricotta, check the label for fresh options. It should have a creamy texture and a mild flavor. Always smell it to ensure freshness. If you find local farms, their products may taste better. First, gather your ingredients. You will need jumbo pasta shells, fresh spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, nutmeg, salt, pepper, marinara sauce, and olive oil. 1. Preheat the oven: Set your oven to 375°F (190°C). This step is key for even cooking. 2. Cook the pasta shells: Boil water in a large pot. Add salt and the jumbo pasta shells. Cook until al dente, as directed on the package. Drain them and let them cool. 3. Sauté the spinach: Heat olive oil in a skillet over medium heat. Add chopped spinach and cook for about 2-3 minutes. It should wilt nicely. Remove it from the heat. 4. Make the filling: In a bowl, mix the ricotta cheese, sautéed spinach, half the mozzarella cheese, half the Parmesan cheese, garlic powder, onion powder, nutmeg, salt, and pepper. Stir until fully combined. 5. Stuff the shells: Take each cooled shell and fill it with the spinach and ricotta mix. Place the stuffed shells upright in a greased baking dish. 6. Add the sauce: Once all shells are filled, pour marinara sauce over them evenly. Top with the remaining mozzarella and Parmesan cheese. 7. Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes. Look for bubbly, golden cheese. 8. Garnish and serve: After baking, let the dish cool for a few minutes. Add fresh basil leaves for garnish before serving. - Prep Time: 20 minutes - Total Time: 50 minutes - Oven Temperature: 375°F (190°C) - Baking Time: 30 minutes (20 minutes covered, 10 minutes uncovered) Consider taking photos of each step to help you and others visualize the process. You can also record a short video while cooking. This will make the recipe more engaging and easier to follow. Check out the Full Recipe for more detailed guidance and tips! To keep your pasta shells intact, follow these steps: - Use plenty of water: Boil the pasta shells in a large pot with water. This helps prevent sticking. - Salt the water: Add salt to the boiling water. This adds flavor and helps keep shells firm. - Cook al dente: Follow the package instructions for cooking time. Undercook slightly to prevent breaking. - Cool them off: After draining, cool the shells in cold water. This stops further cooking and keeps them strong. Stuffing the shells can be tricky, but these tips help: - Use a piping bag: Fill a piping bag with the spinach and ricotta mix. It allows for easy and clean filling. - Don’t overstuff: Leave a little space at the ends. This prevents the filling from spilling out while baking. - Arrange shells upright: Place the shells standing up in the baking dish. This keeps the filling from leaking. - Cover with sauce: Pour marinara sauce over the shells before baking. This keeps them moist and adds flavor. Want to spice up your dish? Try these options: - Add crushed red pepper: For some heat, sprinkle in crushed red pepper flakes. - Mix in fresh herbs: Chopped basil or parsley can enhance the flavor. Add these right before baking. - Experiment with cheese: Use goat cheese or feta for a tangy twist in the filling. You can even mix in a bit of lemon zest for brightness. For the full recipe, check out the details above! {{image_2}} You can change up the filling for stuffed shells. Try using different cheeses like feta or goat cheese. You can also mix in cooked meats like ground beef or turkey. If you like spice, add some cooked chorizo or sausage. For a twist, mix in sun-dried tomatoes or artichoke hearts. These additions give you a unique flavor in every bite. Stuffed shells are great for everyone. For vegetarians, stick with spinach and ricotta. You can add mushrooms or zucchini for extra taste. If you prefer meat, go for chicken or shrimp. Just make sure to cook the meat before adding it to the filling. Both options taste amazing and keep everyone happy at the table. If you want a healthier choice, use whole grain pasta shells. They add more fiber and nutrients to your meal. For gluten-free options, look for pasta made from rice or corn. Many brands offer gluten-free shells that taste just as good. You can still enjoy creamy spinach and ricotta stuffed shells without worry. For the full recipe, check out the details above! After enjoying your creamy spinach and ricotta stuffed shells, you might have some left. Store them in an airtight container. Keep them in the fridge. They will stay fresh for about three days. Make sure to let them cool before sealing. This helps prevent sogginess. When it's time to reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the shells in an oven-safe dish. Cover them with foil to keep moisture in. Heat for about 20 minutes. Check if they are warm through. This method keeps the cheese creamy and the pasta tender. For long-term storage, you can freeze the stuffed shells. First, let them cool completely. Then, place them in a freezer-safe container. Separate layers with parchment paper to avoid sticking. They can last up to three months in the freezer. When ready to enjoy, thaw them overnight in the fridge. Reheat as mentioned above for a tasty meal. Check out the Full Recipe for more cooking tips! To make the best creamy spinach and ricotta stuffed shells, focus on the filling. Use fresh ingredients for great flavor. Start by cooking the spinach in olive oil until it wilts. Mix it with ricotta, mozzarella, and Parmesan cheeses. Season well with garlic powder, onion powder, nutmeg, salt, and pepper. Stuff the cooked pasta shells carefully. Place them in a baking dish and cover with marinara sauce. Top with more cheese before baking. This method ensures each bite is creamy and packed with flavor. Yes, you can prepare this dish in advance. You can assemble the stuffed shells a day before. Once stuffed, cover them with marinara sauce and cheese. Store them in the fridge until you're ready to bake. When you are ready to serve, bake them straight from the fridge. Just add a few extra minutes to the baking time. This makes it easy to enjoy a delicious meal without much fuss. Stuffed shells pair well with a variety of sides. A fresh green salad is a great option. You can also serve garlic bread or a side of roasted vegetables. If you want something warm, a light soup can work nicely too. Feel free to get creative with your sides. Each addition can enhance the meal and make it more enjoyable. This article covered how to make creamy spinach and ricotta stuffed shells. You learned about key ingredients, helpful tips, and variations. We shared easy steps to prepare and bake your dish. You also received storage advice and answers to common questions. In conclusion, stuffed shells are tasty and versatile. Feel free to explore alternative fillings or try new spices. Dive into this dish and enjoy the cooking process! You'll impress everyone at the table.

5. Creamy Spinach and Ricotta Stuffed Shells

Indulge in the deliciousness of creamy spinach and ricotta stuffed shells! This mouthwatering recipe combines jumbo pasta shells with a rich filling of spinach, ricotta, and gooey cheese, all smothered in marinara sauce. Perfect for family dinners or a cozy night in, this dish is sure to impress. Ready to bring this comfort food to your table? Click through for step-by-step instructions and bring a burst of flavor to your kitchen!
Print Recipe Pin Recipe

Ingredients
  

24 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon nutmeg

Salt and pepper to taste

2 cups marinara sauce

2 tablespoons olive oil

Fresh basil leaves for garnish

Instructions
 

Preheat the oven to 375°F (190°C).

    Cook the pasta shells: In a large pot of salted boiling water, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.

      Sauté the spinach: In a medium skillet, heat olive oil over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and let cool slightly.

        Make the filling: In a large bowl, combine the ricotta cheese, sautéed spinach, half of the mozzarella cheese, half of the Parmesan cheese, garlic powder, onion powder, nutmeg, salt, and pepper. Mix well until all ingredients are combined.

          Stuff the shells: Take each cooked pasta shell and spoon a generous amount of the spinach and ricotta filling into each shell. Place the stuffed shells upright in a greased 9x13-inch baking dish.

            Add the sauce: Once all shells are stuffed, pour the marinara sauce evenly over the top of the shells. Sprinkle the remaining mozzarella and Parmesan cheese on top.

              Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

                Garnish and serve: Once out of the oven, let the dish cool for a few minutes. Garnish with fresh basil leaves before serving.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6-8