Spinach Ricotta Stuffed Shells

Honestly, there are some evenings when all I crave is pure, unadulterated comfort food. Something warm, cheesy, and utterly satisfying. And lately, these Spinach Ricotta Stuffed Shells have been hitting that spot perfectly. My family? They are absolutely obsessed! Even my notoriously picky eater, little Timmy, devours these without a single complaint, which is practically a culinary miracle in our house. The combination of creamy ricotta, earthy spinach, and the subtle tang of tomato sauce, all nestled within those jumbo pasta shells, is just heavenly. It’s a dish that feels both indulgent and wholesome at the same time, and it’s become a regular request on our dinner table. If you’re looking for a vegetarian meal that’s guaranteed to please a crowd (or just your own hungry family!), you absolutely have to try these Spinach Ricotta Stuffed Shells. They are easier to make than you might think, and the flavor payoff is immense. Trust me, your taste buds will thank you.

Ingredients

• Jumbo Pasta Shells: 1 box (about 24 shells) – The sturdy vessels for our delicious filling. Look for the largest shells you can find for easy stuffing.
• Fresh Spinach: 1 pound – Provides a vibrant green color, earthy flavor, and a healthy dose of nutrients. Make sure to wash it thoroughly!
• Ricotta Cheese: 15 ounces (whole milk or part-skim) – The creamy base of our filling, adding richness and a smooth texture. Whole milk ricotta will be richer, while part-skim is a slightly lighter option.
• Parmesan Cheese: 1 cup, grated – Adds a salty, nutty flavor and helps bind the filling together. Freshly grated Parmesan is always best for flavor.
• Mozzarella Cheese: 2 cups, shredded – Provides that classic melty, cheesy goodness we all crave. Part-skim or whole milk mozzarella works well.
• Eggs: 2 large – Act as a binder for the ricotta filling, ensuring it holds its shape during baking.
• Garlic: 2 cloves, minced – Infuses the filling and sauce with a pungent, savory aroma. Freshly minced is recommended for the best flavor.
• Dried Oregano: 1 teaspoon – Adds a touch of Mediterranean herb flavor that complements the spinach and ricotta beautifully.
• Dried Basil: 1 teaspoon – Enhances the Italian flavors of the dish and pairs wonderfully with tomatoes and cheese.
• Salt: 1 teaspoon, plus more to taste – Essential for seasoning both the filling and the pasta water.
• Black Pepper: ½ teaspoon, plus more to taste – Adds a subtle spice and depth of flavor. Freshly ground black pepper is preferred.
• Olive Oil: 2 tablespoons – Used for sautéing the spinach and adding richness to the sauce. Extra virgin olive oil is a great choice.
• Marinara Sauce: 24 ounces (your favorite store-bought or homemade) – The tangy tomato base that ties everything together. Choose a high-quality marinara sauce for the best flavor.

Instructions

1. Prepare the Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook according to package directions, but slightly al dente. You want them cooked through but still firm enough to hold their shape and not fall apart when stuffed. Overcooked shells will be difficult to handle. Drain the shells carefully in a colander and rinse with cold water to stop the cooking process and prevent them from sticking together. Gently lay them out in a single layer on a baking sheet lined with parchment paper to cool slightly and dry. This prevents them from becoming soggy.
2. Sauté the Spinach: While the pasta shells are cooking, prepare the spinach. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn. Add the fresh spinach to the skillet in batches. It will seem like a lot of spinach, but it will wilt down significantly as it cooks. Stir constantly until the spinach is completely wilted and tender, usually about 3-5 minutes. Once wilted, remove the skillet from the heat and let the spinach cool slightly.
3. Drain Excess Moisture from Spinach: Once the spinach is cool enough to handle, squeeze out as much excess moisture as possible. You can do this by placing the spinach in a clean kitchen towel or cheesecloth and squeezing firmly. Alternatively, you can simply press the spinach against the side of the skillet with a spoon to release the water and then drain it off. Removing excess moisture is crucial to prevent the filling from becoming watery and the stuffed shells from being soggy. Chop the squeezed spinach roughly and set aside.
4. Prepare the Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, one cup of the shredded mozzarella cheese (reserve the rest for topping), eggs, dried oregano, dried basil, salt, and black pepper. Mix everything together thoroughly until well combined and smooth. Ensure there are no lumps of ricotta cheese remaining. Taste the filling and adjust seasoning as needed. You may want to add a pinch more salt or pepper to enhance the flavor.
5. Add Spinach to Filling: Add the squeezed and chopped spinach to the ricotta mixture. Gently fold it in until evenly distributed throughout the filling. Make sure the spinach is well incorporated into the cheese mixture, giving the filling a vibrant green hue and even flavor distribution.
6. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray. Pour a thin layer of marinara sauce (about ½ cup) into the bottom of the baking dish. This will prevent the pasta shells from sticking and add moisture and flavor as they bake.
7. Stuff the Pasta Shells: Now it’s time to stuff the cooked jumbo shells. Take a shell and carefully spoon a generous amount of the spinach ricotta filling into each shell. You can use a spoon, a small spatula, or even your fingers to gently pack the filling into the shells. Don’t overstuff them to the point where they might burst, but make sure they are nicely filled.
8. Arrange Stuffed Shells in Baking Dish: Arrange the stuffed shells in the prepared baking dish, placing them side by side in a single layer, open side up, on top of the marinara sauce. If you have any leftover filling, you can spoon it around and between the shells.
9. Pour Marinara Sauce Over Shells: Pour the remaining marinara sauce evenly over the stuffed shells, ensuring they are nicely coated. The sauce should cover most of the shells but doesn’t need to completely submerge them.
10. Top with Mozzarella Cheese: Sprinkle the remaining shredded mozzarella cheese evenly over the top of the marinara sauce and stuffed shells. This will create a beautiful melted cheese topping that browns and bubbles in the oven.
11. Bake the Stuffed Shells: Cover the baking dish tightly with aluminum foil. This will help to keep the shells moist and prevent the cheese from browning too quickly. Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the sauce is heated through and simmering.
12. Let Rest and Serve: Once baked, remove the stuffed shells from the oven and let them rest for about 5-10 minutes before serving. This allows the filling to set slightly and makes them easier to serve. Garnish with fresh basil leaves or a sprinkle of extra Parmesan cheese, if desired. Serve hot and enjoy!

Nutrition Facts

(Per serving, based on approximately 6 servings)

• Serving Size: Approximately 4 stuffed shells
• Calories: 450 kcal
• Protein: 25g
• Fat: 20g

(Note: Nutritional values are estimates and may vary depending on specific ingredients and brands used. For accurate nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.)

Preparation Time

• Prep Time: 30 minutes (includes cooking pasta, preparing filling, and stuffing shells)
• Cook Time: 40-45 minutes (baking time in the oven)
• Total Time: Approximately 1 hour 15 minutes

This Spinach Ricotta Stuffed Shells recipe, while requiring a bit of time in the kitchen, is well worth the effort. The hands-on time is primarily in preparing the filling and stuffing the shells, making it a great weekend cooking project or a special meal for a weeknight.

How to Serve

These delicious Spinach Ricotta Stuffed Shells are a complete meal on their own, but they can be elevated even further with the right accompaniments. Here are some serving suggestions:

• Classic Side Salad:
  • A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the stuffed shells.
  • Consider a Caprese salad with fresh tomatoes, mozzarella, and basil for an Italian-inspired side.
• Garlic Bread or Breadsticks:
  • Warm garlic bread or crusty breadsticks are perfect for soaking up the delicious marinara sauce.
  • Bruschetta with toasted baguette slices topped with tomatoes, basil, and garlic is another fantastic bread option.
• Roasted Vegetables:
  • Roasted asparagus, broccoli, or bell peppers add a healthy and flavorful side dish.
  • Roasting vegetables brings out their natural sweetness and complements the savory stuffed shells.
• Soup (for a lighter meal):
  • Pair with a light and brothy soup like minestrone or tomato soup for a less heavy meal.
  • A creamy vegetable soup can also work, but be mindful of overall richness if you want a lighter option.
• Wine Pairing:
  • A medium-bodied red wine like Chianti or Merlot pairs beautifully with Italian dishes like stuffed shells.
  • For white wine lovers, a crisp Pinot Grigio or Sauvignon Blanc can also be a refreshing choice.
• Dessert to Follow:
  • Keep the Italian theme going with classic desserts like tiramisu, cannoli, or panna cotta.
  • For a lighter option, fresh fruit salad or lemon sorbet would be a refreshing end to the meal.

Additional Tips for Perfect Spinach Ricotta Stuffed Shells

Want to take your Spinach Ricotta Stuffed Shells to the next level? Here are some helpful tips and tricks:

1. Don’t Overcook the Shells: It’s crucial to cook the jumbo shells al dente. Overcooked shells will become too soft and can tear easily while stuffing, or worse, fall apart completely. They will continue to cook in the oven while baking, so slightly undercooking them initially ensures they maintain their shape and texture.
2. Thoroughly Drain the Spinach: As mentioned in the instructions, removing excess moisture from the spinach is key. Watery spinach will make the ricotta filling soggy and dilute the flavors. Squeezing it really well is essential for a perfect filling consistency. Don’t skip this step!
3. Use High-Quality Ricotta: The quality of ricotta cheese significantly impacts the flavor and texture of the filling. Opt for whole milk ricotta for a richer, creamier filling. If you are using part-skim, ensure it is still a good quality brand for the best results. Avoid overly watery or grainy ricotta.
4. Freshly Grate Your Cheese: While pre-shredded cheese is convenient, freshly grated Parmesan and mozzarella cheese melt much better and have a superior flavor. Pre-shredded cheese often contains cellulose to prevent clumping, which can hinder melting. Freshly grated cheese is worth the extra few minutes of effort.
5. Don’t Be Afraid to Season Generously: Cheese and spinach can be somewhat mild in flavor, so don’t be shy about seasoning the ricotta filling. Salt, pepper, oregano, and basil are crucial for bringing out the flavors. Taste the filling before stuffing the shells and adjust seasonings as needed. You might even want to add a pinch of red pepper flakes for a subtle kick.
6. Make Ahead for Easy Weeknight Meals: Stuffed shells are a fantastic make-ahead dish. You can assemble the shells and baking dish earlier in the day or even the day before. Cover tightly and refrigerate. When ready to bake, simply add about 10-15 minutes to the baking time to ensure they are heated through. This makes them perfect for busy weeknights or entertaining.
7. Customize Your Filling: Feel free to get creative with the filling! Add other vegetables like sautéed mushrooms, chopped artichoke hearts, or sun-dried tomatoes for extra flavor and texture. You can also incorporate different cheeses, such as Pecorino Romano or Asiago, for a more complex cheese blend. A pinch of nutmeg can also add a warm, subtle spice to the ricotta filling.
8. Freeze for Future Meals: Spinach Ricotta Stuffed Shells freeze exceptionally well. Assemble and bake the shells as directed. Allow them to cool completely, then cover the baking dish tightly with plastic wrap and then foil. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for about 30-40 minutes, or until heated through and bubbly. You can also bake from frozen, but it will take longer, approximately 1-1.5 hours.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen spinach instead of fresh spinach?
A1: Yes, you can use frozen spinach, but fresh spinach is generally preferred for its texture and flavor. If using frozen spinach, make sure to thaw it completely and squeeze out all the excess moisture. Frozen spinach tends to retain more water than fresh spinach, so thorough draining is even more crucial. About 10 ounces of frozen spinach (thawed and squeezed) is equivalent to 1 pound of fresh spinach.

Q2: Can I make this recipe vegan?
A2: Yes, with some substitutions! To make this recipe vegan, you would need to replace the ricotta cheese with a vegan ricotta alternative (many brands are available in grocery stores or you can make your own using cashews or tofu). Use a vegan Parmesan cheese alternative and omit the eggs. You can use a flax egg or a commercial egg replacer to help bind the filling, although the ricotta and cheese substitutes may provide enough binding on their own. Ensure your marinara sauce is also vegan (most are, but check the ingredients).

Q3: Can I add meat to this recipe?
A3: While this recipe is designed to be vegetarian, you can certainly add meat if you wish. Cooked and crumbled Italian sausage, ground beef, or shredded chicken would all be delicious additions. Brown the meat separately, drain off any excess fat, and then add it to the ricotta filling along with the spinach. Remember to adjust seasonings if adding meat. However, for a truly vegetarian experience, try it as is first!

Q4: How do I prevent the pasta shells from sticking together after cooking?
A4: Rinsing the cooked pasta shells with cold water immediately after draining is key to prevent them from sticking. The cold water stops the cooking process and washes away excess starch. Laying them out in a single layer on a parchment-lined baking sheet also helps them cool and dry without sticking. Adding a little olive oil to the pasta water can also help, though salting the water is more important for flavor.

Q5: Can I use a different type of pasta sauce?
A5: Absolutely! While marinara sauce is classic and delicious with stuffed shells, you can experiment with other pasta sauces. Pesto sauce, a creamy Alfredo sauce (though this will make it richer), or even a roasted red pepper sauce would all be tasty alternatives. Consider the flavor profile you want to achieve and choose a sauce that complements the spinach and ricotta filling.

Q6: What if I don’t have jumbo pasta shells? Can I use a different pasta shape?
A6: Jumbo pasta shells are ideal for stuffing, but if you can’t find them, you can use manicotti tubes or even large rigatoni. Manicotti tubes are already cylindrical and easy to fill. Rigatoni, while smaller, can also be stuffed if you are patient. Cooking times may need to be adjusted slightly depending on the pasta shape you choose.

Q7: How long do leftovers last in the refrigerator?
A7: Leftover Spinach Ricotta Stuffed Shells will last in the refrigerator for 3-4 days when stored properly in an airtight container. Reheat thoroughly in the oven or microwave until heated through. They are just as delicious the next day!

Q8: Can I make this recipe without eggs due to allergies?
A8: Yes, you can try making this recipe without eggs. The eggs act as a binder in the ricotta filling. You can try replacing them with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes to thicken) or a commercial egg replacer. Alternatively, you might find that the ricotta and cheese provide enough binding on their own, especially if you ensure the spinach is thoroughly drained. The filling might be slightly less firm without eggs, but it should still be delicious.

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