Irresistible Spinach and Ricotta Stuffed Shells Recipe

Spinach and Ricotta Stuffed Shells with Marinara is a dish that dances on your palate and wraps you in a warm embrace. Picture tender pasta shells filled to the brim with creamy ricotta and vibrant spinach, all nestled in a rich marinara sauce that sings of garlic and herbs. The aroma alone is enough to make even the most stubborn dinner guests swoon at the mere thought of it. For more inspiration, check out this Creamy Lemon Shrimp Pasta recipe.

Now, let me take you back to my childhood kitchen, where I first learned to make this delectable dish with my grandmother. Every Sunday was an adventure filled with laughter, flour fights, and the irresistible smell of her secret marinara simmering on the stove. million dollar ravioli casserole This recipe isn’t just about food; it’s about creating memories that last a lifetime. Whether it’s a cozy family dinner or a fun gathering with friends, these stuffed shells are perfect for any occasion.

Ingredients for Spinach and Ricotta Stuffed Shells with Marinara

Here’s what you’ll need to make this delicious dish:

• Jumbo Pasta Shells: These large shells are perfect for holding all that cheesy goodness. Make sure to choose high-quality ones for best results.
• Ricotta Cheese: This creamy cheese adds richness to the filling. Opt for whole milk ricotta for maximum flavor.
• Fresh Spinach: Use fresh spinach for its vibrant color and nutritional boost. You can substitute frozen spinach if needed; just make sure to drain it well.
• Parmesan Cheese: Grated Parmesan adds depth and nuttiness to the filling. Freshly grated will elevate your dish even further.
• Marinara Sauce: A good quality store-bought marinara will save time or use homemade for that personal touch.
• Garlic: Fresh garlic brings an aromatic punch to both the filling and sauce; don’t skimp on this essential ingredient.
• Egg: One egg helps bind the filling together while adding richness; it’s a small but mighty ingredient.

For the Sauce:

• Dried Italian Herbs: A blend of oregano, basil, and thyme adds classic Italian flavor to your marinara sauce.

The full ingredients list, including measurements, is provided in the recipe card directly below. mushroom pot pie recipe.

How to Make Spinach and Ricotta Stuffed Shells with Marinara

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C). This ensures your stuffed shells cook evenly while you prepare everything else.

Step 2: Cook the Pasta

In a large pot of boiling salted water, cook the jumbo pasta shells according to package instructions until al dente. Drain them carefully so they don’t break apart.

Step 3: Prepare the Filling

In a mixing bowl, combine ricotta cheese, chopped fresh spinach (or thawed frozen spinach), grated Parmesan cheese, minced garlic, and one egg. Stir until everything is nicely combined with no lumps lurking around.

Step 4: Fill Those Shells

Carefully spoon the cheesy spinach mixture into each cooked shell. Be generous—there’s no such thing as too much filling here!

Step 5: Assemble in Baking Dish

Spread half of your marinara sauce evenly on the bottom of a baking dish. Arrange filled pasta shells on top in a single layer before drizzling with remaining marinara sauce.

Step 6: Bake Until Golden

Cover the dish with foil and bake in your preheated oven for about 25 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden brown.

Transfer to plates and drizzle with more sauce for that perfect finishing touch! Serve hot alongside some garlic bread or a fresh salad for an unforgettable meal experience that’ll have everyone begging for seconds!

Perfecting the Cooking Process

Start by preheating your oven to 375°F. Cook the pasta shells until al dente while simultaneously preparing the marinara sauce. Once those shells are ready, fill them with the creamy spinach and ricotta mixture, smother them in sauce, and bake until bubbly perfection.

Add Your Touch

Feel free to mix in some chopped sun-dried tomatoes or switch out spinach for kale if you’re feeling adventurous. A sprinkle of red pepper flakes adds a kick, while fresh basil enhances the flavor profile beautifully. Customize to suit your tastes!

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply pop it back in a 350°F oven until warmed through. You can also microwave individual servings if you’re really hungry.

I remember the first time I made Spinach and Ricotta Stuffed Shells with Marinara for my family. They devoured every last bite and left me with high praise that made me feel like a culinary genius!

FAQs :

What are Spinach and Ricotta Stuffed Shells with Marinara?

Spinach and Ricotta Stuffed Shells with Marinara are a delightful Italian dish featuring large pasta shells filled with a creamy mixture of ricotta cheese, fresh spinach, and herbs. This hearty filling is complemented by a rich marinara sauce, making it a comforting meal that’s perfect for family dinners or gatherings. lasagna with ricotta and eggplant The combination of flavors creates a satisfying dish that appeals to both adults and kids alike.

How can I make Spinach and Ricotta Stuffed Shells healthier?

To make Spinach and Ricotta Stuffed Shells healthier, consider using whole wheat shells instead of regular ones. You can also reduce the amount of cheese by mixing in more vegetables or using low-fat ricotta. Adding extra spinach or incorporating other nutritious ingredients like mushrooms or zucchini can enhance the dish’s health benefits. Opting for homemade marinara sauce using fresh tomatoes and herbs can also cut down on excess sodium.

Can I prepare Spinach and Ricotta Stuffed Shells in advance?

Yes, you can prepare Spinach and Ricotta Stuffed Shells in advance. Assemble the stuffed shells with the marinara sauce in a baking dish, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to cook, remove it from the fridge and bake until heated through. This makes it an excellent option for meal prep or entertaining guests without last-minute stress.

What pairs well with Spinach and Ricotta Stuffed Shells?

Spinach and Ricotta Stuffed Shells pair wonderfully with a side salad, such as a simple mixed greens salad dressed with olive oil and vinegar. Garlic bread or crusty Italian bread is also a great accompaniment to soak up any leftover marinara sauce. Tuscan white bean soup For beverages, consider serving a light white wine or sparkling water to complement the flavors of this delicious dish.

Conclusion for Spinach and Ricotta Stuffed Shells with Marinara :

Spinach and Ricotta Stuffed Shells with Marinara are not only delicious but also versatile and easy to prepare. By using wholesome ingredients, you can create a meal that satisfies your taste buds while being mindful of nutrition. Whether enjoyed freshly baked or made ahead for convenience, this dish remains a family favorite. With its creamy filling, savory sauce, and delightful textures, it’s perfect for any occasion.

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Spinach and Ricotta Stuffed Shells with Marinara

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• Author: Clare Schmidt
• Total Time: 1 hour
• Yield: Serves 6 (12 stuffed shells) 1x

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Description

Spinach and Ricotta Stuffed Shells with Marinara are a delightful Italian dish that combines tender jumbo pasta shells filled with a creamy ricotta and fresh spinach mixture. Baked in a flavorful marinara sauce, this comforting recipe is perfect for family dinners or gatherings, offering a deliciously satisfying meal that will have everyone asking for more.

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Ingredients

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• 12 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cloves garlic, minced
• 1 large egg
• 1 tsp dried Italian herbs

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells in boiling salted water until al dente; drain carefully.
3. In a bowl, mix ricotta, spinach, Parmesan, garlic, and egg until well combined.
4. Generously fill each shell with the mixture.
5. Spread half of the marinara sauce in a baking dish, arrange filled shells on top, and drizzle with remaining sauce.
6. Cover with foil and bake for 25 minutes; uncover and bake an additional 10-15 minutes until bubbly.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 2 stuffed shells (200g)
• Calories: 360
• Sugar: 6g
• Sodium: 680mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 70mg