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Emmas Dish

Spinach Ricotta Stuffed Shells Savory Delight Recipe

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- 12 large jumbo pasta shells - 1 cup ricotta cheese - 1 cup fresh spinach, chopped - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 1 egg, lightly beaten - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 cups marinara sauce - Fresh basil leaves for garnish I recommend using Galbani for ricotta cheese. Their cheese has a great flavor and texture. For mozzarella, try Sargento. It melts beautifully and adds that gooey finish. When it comes to marinara sauce, Rao's Homemade is a favorite. It has a rich taste that elevates the dish. You can use tofu instead of ricotta for a vegan option. Just blend it well with some lemon juice and nutritional yeast for added flavor. If you're gluten-free, look for gluten-free jumbo shells made from rice or corn. For a lighter option, use zucchini noodles instead of pasta shells. This gives you a fresh twist while keeping it healthy. {{ingredient_image_1}} First, bring a large pot of water to a boil. Add a pinch of salt to the water. Cook twelve jumbo pasta shells according to the package directions. You want them to be al dente, which means they should still be a bit firm. This helps them hold their shape while you cook them again later. Once cooked, drain the shells and set them aside to cool slightly. In a mixing bowl, combine one cup of ricotta cheese and one cup of chopped fresh spinach. Add half of the mozzarella cheese, along with half a cup of grated Parmesan cheese. Crack one egg into the bowl and add two cloves of minced garlic. Next, sprinkle in one teaspoon of dried oregano, half a teaspoon of salt, and a quarter teaspoon of black pepper. Mix all these ingredients well until they are fully combined. The filling should be creamy and rich. Now, it’s time to stuff the shells. Preheat your oven to 375°F (190°C). Grab a teaspoon or a piping bag for easy filling. Carefully fill each cooked shell with the ricotta-spinach mixture. Take a 9x13 inch baking dish and spread one cup of marinara sauce on the bottom. Place the stuffed shells in a single layer over the sauce. Pour the rest of the marinara sauce over the shells and sprinkle the remaining mozzarella cheese on top. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden brown. Let the dish cool a few minutes before serving. Garnish with fresh basil leaves for a pop of color and flavor. To cook perfect pasta shells, use a large pot. Fill it with water and add salt. Bring the water to a rolling boil. Cook the shells until they are al dente, about 9 to 11 minutes. Stir gently to prevent sticking. Drain the shells and rinse them under cold water. This stops the cooking process and keeps them firm. Lay the shells flat on a clean towel to cool. For the best filling, mix your ingredients well. Use ricotta cheese, spinach, and half of the mozzarella. Add Parmesan cheese, an egg, garlic, oregano, salt, and pepper. Make sure to chop the spinach finely. This helps it mix easily into the ricotta. The filling should be creamy but not too runny. If it seems too wet, add more cheese or a bit of bread crumbs. When serving, place the stuffed shells on a plate with marinara sauce. Garnish with fresh basil leaves for color. You can also sprinkle extra Parmesan on top. Serve with a side salad or garlic bread for a full meal. This dish pairs well with a light red wine or sparkling water. Enjoy the flavors and share with friends! Pro Tips Cook the Shells Al Dente: Ensure you cook the pasta shells until al dente to prevent them from becoming mushy during baking. Customize Your Cheese: Feel free to mix in other cheeses like feta or goat cheese for a unique flavor twist in the filling. Add Extra Veggies: Enhance the filling by adding other vegetables such as mushrooms or bell peppers for added nutrition and flavor. Let It Rest: Allow the dish to cool for a few minutes after baking; this helps the flavors meld and makes serving easier. {{image_2}} You can add protein to your stuffed shells easily. Cooked chicken or turkey works well. Shred the meat and mix it into the ricotta filling. This adds flavor and makes the dish heartier. You can use rotisserie chicken for quick prep. Just make sure to balance the amount of meat with the cheese and spinach. Want to boost nutrition? Add more veggies! Chopped bell peppers, zucchini, or mushrooms blend well with spinach. Sauté them lightly before mixing them into the filling. This gives your dish extra texture and taste. You can also try using kale instead of spinach for a new twist. If you need a gluten-free option, look for gluten-free shells. Many brands now offer these. You can find them in most grocery stores. Cook them just like regular pasta. Fill and bake as usual. Your dinner will still taste amazing, and everyone can enjoy it! To store leftover stuffed shells, let them cool down first. Place them in an airtight container. You can keep them in the fridge for up to three days. This way, you can enjoy them later without losing flavor. Freezing is a great option for meal prep. After you make the stuffed shells, let them cool completely. Arrange them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. They can last for up to three months in the freezer. When you're ready to eat, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Cover them with foil to keep them moist. Bake for about 20 minutes until heated through. You can also add a bit of marinara sauce on top for extra flavor. Enjoy your savory delight! Yes, you can make the stuffed shells ahead. Prepare them up to the baking step. Store them in the fridge for up to 24 hours. This saves time on busy days. Just cover the dish tightly with foil. When ready, bake as directed. You may need to add a few extra minutes to the baking time. If you want a substitute for ricotta cheese, use cottage cheese. Blend it until smooth for a similar texture. Cream cheese is another option. Just soften it first. You can also try silken tofu for a dairy-free choice. Each option gives a different flavor but works well in the recipe. You will know the stuffed shells are done when the cheese is bubbly and golden. Check for a slight browning on top. If you insert a knife, the filling should be hot. Let them cool for a few minutes before serving. This helps the flavors settle and makes them easier to serve. We covered every step to make delicious spinach ricotta stuffed shells. You learned about the key ingredients, cooking tips, and fun variations. Remember, you can swap ingredients if needed. Don't hesitate to store leftovers or prepare meals in advance. Enjoy those tasty shells any time. With these tips, you can impress your family and friends. Happy cooking!

WANT TO SAVE THIS RECIPE?

Are you ready for a tasty treat? Spinach Ricotta Stuffed Shells are a creamy, cheesy delight! This recipe is simple and perfect for dinner. You’ll fill jumbo pasta shells with a rich spinach and ricotta filling, then bake them to perfection. Let me guide you through easy steps and helpful tips to make this dish a family favorite. Grab your ingredients, and let’s dive into this savory journey together!

Why I Love This Recipe

  1. Delicious Flavor Combination: The blend of creamy ricotta, fresh spinach, and melted mozzarella creates a mouthwatering flavor that is both comforting and satisfying.
  2. Easy to Prepare: This recipe is straightforward with simple steps, making it perfect for both novice cooks and experienced chefs looking for a quick meal.
  3. Perfect for Meal Prep: These stuffed shells can be made in advance and reheated, making them a great option for busy weeknights or gatherings.
  4. Customizable: You can easily adjust the fillings or sauces to suit your taste preferences, whether you want to add more veggies or switch up the cheese.

Ingredients

List of Ingredients

– 12 large jumbo pasta shells

– 1 cup ricotta cheese

– 1 cup fresh spinach, chopped

– 1 cup mozzarella cheese, shredded

– 1/2 cup grated Parmesan cheese

– 1 egg, lightly beaten

– 2 cloves garlic, minced

– 1 teaspoon dried oregano

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 2 cups marinara sauce

– Fresh basil leaves for garnish

Suggested Brands for Ingredients

I recommend using Galbani for ricotta cheese. Their cheese has a great flavor and texture. For mozzarella, try Sargento. It melts beautifully and adds that gooey finish. When it comes to marinara sauce, Rao’s Homemade is a favorite. It has a rich taste that elevates the dish.

Substitute Options for Dietary Preferences

You can use tofu instead of ricotta for a vegan option. Just blend it well with some lemon juice and nutritional yeast for added flavor. If you’re gluten-free, look for gluten-free jumbo shells made from rice or corn. For a lighter option, use zucchini noodles instead of pasta shells. This gives you a fresh twist while keeping it healthy.

Step-by-Step Instructions

Cooking the Jumbo Shells

First, bring a large pot of water to a boil. Add a pinch of salt to the water. Cook twelve jumbo pasta shells according to the package directions. You want them to be al dente, which means they should still be a bit firm. This helps them hold their shape while you cook them again later. Once cooked, drain the shells and set them aside to cool slightly.

Preparing the Spinach and Ricotta Filling

In a mixing bowl, combine one cup of ricotta cheese and one cup of chopped fresh spinach. Add half of the mozzarella cheese, along with half a cup of grated Parmesan cheese. Crack one egg into the bowl and add two cloves of minced garlic. Next, sprinkle in one teaspoon of dried oregano, half a teaspoon of salt, and a quarter teaspoon of black pepper. Mix all these ingredients well until they are fully combined. The filling should be creamy and rich.

Stuffing and Baking the Shells

Now, it’s time to stuff the shells. Preheat your oven to 375°F (190°C). Grab a teaspoon or a piping bag for easy filling. Carefully fill each cooked shell with the ricotta-spinach mixture. Take a 9×13 inch baking dish and spread one cup of marinara sauce on the bottom. Place the stuffed shells in a single layer over the sauce. Pour the rest of the marinara sauce over the shells and sprinkle the remaining mozzarella cheese on top. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden brown. Let the dish cool a few minutes before serving. Garnish with fresh basil leaves for a pop of color and flavor.

Tips & Tricks

Tips for Cooking Perfect Pasta Shells

To cook perfect pasta shells, use a large pot. Fill it with water and add salt. Bring the water to a rolling boil. Cook the shells until they are al dente, about 9 to 11 minutes. Stir gently to prevent sticking. Drain the shells and rinse them under cold water. This stops the cooking process and keeps them firm. Lay the shells flat on a clean towel to cool.

Pro Tips for the Filling Consistency

For the best filling, mix your ingredients well. Use ricotta cheese, spinach, and half of the mozzarella. Add Parmesan cheese, an egg, garlic, oregano, salt, and pepper. Make sure to chop the spinach finely. This helps it mix easily into the ricotta. The filling should be creamy but not too runny. If it seems too wet, add more cheese or a bit of bread crumbs.

Serving Suggestions for Spinach Ricotta Stuffed Shells

When serving, place the stuffed shells on a plate with marinara sauce. Garnish with fresh basil leaves for color. You can also sprinkle extra Parmesan on top. Serve with a side salad or garlic bread for a full meal. This dish pairs well with a light red wine or sparkling water. Enjoy the flavors and share with friends!

Pro Tips

  1. Cook the Shells Al Dente: Ensure you cook the pasta shells until al dente to prevent them from becoming mushy during baking.
  2. Customize Your Cheese: Feel free to mix in other cheeses like feta or goat cheese for a unique flavor twist in the filling.
  3. Add Extra Veggies: Enhance the filling by adding other vegetables such as mushrooms or bell peppers for added nutrition and flavor.
  4. Let It Rest: Allow the dish to cool for a few minutes after baking; this helps the flavors meld and makes serving easier.

Variations

Adding Protein: Chicken or Turkey

You can add protein to your stuffed shells easily. Cooked chicken or turkey works well. Shred the meat and mix it into the ricotta filling. This adds flavor and makes the dish heartier. You can use rotisserie chicken for quick prep. Just make sure to balance the amount of meat with the cheese and spinach.

Vegetarian Variants with Additional Veggies

Want to boost nutrition? Add more veggies! Chopped bell peppers, zucchini, or mushrooms blend well with spinach. Sauté them lightly before mixing them into the filling. This gives your dish extra texture and taste. You can also try using kale instead of spinach for a new twist.

Gluten-Free Option for Stuffed Shells

If you need a gluten-free option, look for gluten-free shells. Many brands now offer these. You can find them in most grocery stores. Cook them just like regular pasta. Fill and bake as usual. Your dinner will still taste amazing, and everyone can enjoy it!

Storage Info

How to Store Leftover Stuffed Shells

To store leftover stuffed shells, let them cool down first. Place them in an airtight container. You can keep them in the fridge for up to three days. This way, you can enjoy them later without losing flavor.

Freezing Instructions for Meal Prep

Freezing is a great option for meal prep. After you make the stuffed shells, let them cool completely. Arrange them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. They can last for up to three months in the freezer.

Reheating Tips for Best Taste

When you’re ready to eat, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Cover them with foil to keep them moist. Bake for about 20 minutes until heated through. You can also add a bit of marinara sauce on top for extra flavor. Enjoy your savory delight!

FAQs

Can I make Spinach Ricotta Stuffed Shells ahead of time?

Yes, you can make the stuffed shells ahead. Prepare them up to the baking step. Store them in the fridge for up to 24 hours. This saves time on busy days. Just cover the dish tightly with foil. When ready, bake as directed. You may need to add a few extra minutes to the baking time.

What can I substitute for ricotta cheese?

If you want a substitute for ricotta cheese, use cottage cheese. Blend it until smooth for a similar texture. Cream cheese is another option. Just soften it first. You can also try silken tofu for a dairy-free choice. Each option gives a different flavor but works well in the recipe.

How do I know when the stuffed shells are done baking?

You will know the stuffed shells are done when the cheese is bubbly and golden. Check for a slight browning on top. If you insert a knife, the filling should be hot. Let them cool for a few minutes before serving. This helps the flavors settle and makes them easier to serve.

We covered every step to make delicious spinach ricotta stuffed shells. You learned about the key ingredients, cooking tips, and fun variations. Remember, you can swap ingredients if needed. Don’t hesitate to store leftovers or prepare meals in advance. Enjoy those tasty shells any time. With these tips, you can impress your family and friends. Happy cookin

- 12 large jumbo pasta shells - 1 cup ricotta cheese - 1 cup fresh spinach, chopped - 1 cup mozzarella cheese, shredded - 1/2 cup grated Parmesan cheese - 1 egg, lightly beaten - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 cups marinara sauce - Fresh basil leaves for garnish I recommend using Galbani for ricotta cheese. Their cheese has a great flavor and texture. For mozzarella, try Sargento. It melts beautifully and adds that gooey finish. When it comes to marinara sauce, Rao's Homemade is a favorite. It has a rich taste that elevates the dish. You can use tofu instead of ricotta for a vegan option. Just blend it well with some lemon juice and nutritional yeast for added flavor. If you're gluten-free, look for gluten-free jumbo shells made from rice or corn. For a lighter option, use zucchini noodles instead of pasta shells. This gives you a fresh twist while keeping it healthy. {{ingredient_image_1}} First, bring a large pot of water to a boil. Add a pinch of salt to the water. Cook twelve jumbo pasta shells according to the package directions. You want them to be al dente, which means they should still be a bit firm. This helps them hold their shape while you cook them again later. Once cooked, drain the shells and set them aside to cool slightly. In a mixing bowl, combine one cup of ricotta cheese and one cup of chopped fresh spinach. Add half of the mozzarella cheese, along with half a cup of grated Parmesan cheese. Crack one egg into the bowl and add two cloves of minced garlic. Next, sprinkle in one teaspoon of dried oregano, half a teaspoon of salt, and a quarter teaspoon of black pepper. Mix all these ingredients well until they are fully combined. The filling should be creamy and rich. Now, it’s time to stuff the shells. Preheat your oven to 375°F (190°C). Grab a teaspoon or a piping bag for easy filling. Carefully fill each cooked shell with the ricotta-spinach mixture. Take a 9x13 inch baking dish and spread one cup of marinara sauce on the bottom. Place the stuffed shells in a single layer over the sauce. Pour the rest of the marinara sauce over the shells and sprinkle the remaining mozzarella cheese on top. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden brown. Let the dish cool a few minutes before serving. Garnish with fresh basil leaves for a pop of color and flavor. To cook perfect pasta shells, use a large pot. Fill it with water and add salt. Bring the water to a rolling boil. Cook the shells until they are al dente, about 9 to 11 minutes. Stir gently to prevent sticking. Drain the shells and rinse them under cold water. This stops the cooking process and keeps them firm. Lay the shells flat on a clean towel to cool. For the best filling, mix your ingredients well. Use ricotta cheese, spinach, and half of the mozzarella. Add Parmesan cheese, an egg, garlic, oregano, salt, and pepper. Make sure to chop the spinach finely. This helps it mix easily into the ricotta. The filling should be creamy but not too runny. If it seems too wet, add more cheese or a bit of bread crumbs. When serving, place the stuffed shells on a plate with marinara sauce. Garnish with fresh basil leaves for color. You can also sprinkle extra Parmesan on top. Serve with a side salad or garlic bread for a full meal. This dish pairs well with a light red wine or sparkling water. Enjoy the flavors and share with friends! Pro Tips Cook the Shells Al Dente: Ensure you cook the pasta shells until al dente to prevent them from becoming mushy during baking. Customize Your Cheese: Feel free to mix in other cheeses like feta or goat cheese for a unique flavor twist in the filling. Add Extra Veggies: Enhance the filling by adding other vegetables such as mushrooms or bell peppers for added nutrition and flavor. Let It Rest: Allow the dish to cool for a few minutes after baking; this helps the flavors meld and makes serving easier. {{image_2}} You can add protein to your stuffed shells easily. Cooked chicken or turkey works well. Shred the meat and mix it into the ricotta filling. This adds flavor and makes the dish heartier. You can use rotisserie chicken for quick prep. Just make sure to balance the amount of meat with the cheese and spinach. Want to boost nutrition? Add more veggies! Chopped bell peppers, zucchini, or mushrooms blend well with spinach. Sauté them lightly before mixing them into the filling. This gives your dish extra texture and taste. You can also try using kale instead of spinach for a new twist. If you need a gluten-free option, look for gluten-free shells. Many brands now offer these. You can find them in most grocery stores. Cook them just like regular pasta. Fill and bake as usual. Your dinner will still taste amazing, and everyone can enjoy it! To store leftover stuffed shells, let them cool down first. Place them in an airtight container. You can keep them in the fridge for up to three days. This way, you can enjoy them later without losing flavor. Freezing is a great option for meal prep. After you make the stuffed shells, let them cool completely. Arrange them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. They can last for up to three months in the freezer. When you're ready to eat, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Cover them with foil to keep them moist. Bake for about 20 minutes until heated through. You can also add a bit of marinara sauce on top for extra flavor. Enjoy your savory delight! Yes, you can make the stuffed shells ahead. Prepare them up to the baking step. Store them in the fridge for up to 24 hours. This saves time on busy days. Just cover the dish tightly with foil. When ready, bake as directed. You may need to add a few extra minutes to the baking time. If you want a substitute for ricotta cheese, use cottage cheese. Blend it until smooth for a similar texture. Cream cheese is another option. Just soften it first. You can also try silken tofu for a dairy-free choice. Each option gives a different flavor but works well in the recipe. You will know the stuffed shells are done when the cheese is bubbly and golden. Check for a slight browning on top. If you insert a knife, the filling should be hot. Let them cool for a few minutes before serving. This helps the flavors settle and makes them easier to serve. We covered every step to make delicious spinach ricotta stuffed shells. You learned about the key ingredients, cooking tips, and fun variations. Remember, you can swap ingredients if needed. Don't hesitate to store leftovers or prepare meals in advance. Enjoy those tasty shells any time. With these tips, you can impress your family and friends. Happy cooking!

Cheesy Spinach Delight Stuffed Shells

Delicious jumbo pasta shells stuffed with a creamy ricotta and spinach filling, topped with marinara sauce and melted mozzarella.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 large jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup fresh spinach, chopped
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 cups marinara sauce
  • to taste fresh basil leaves for garnish

Instructions
 

  • Cook the jumbo shells in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside to cool slightly.
  • In a mixing bowl, combine ricotta cheese, chopped spinach, half of the mozzarella cheese, Parmesan cheese, beaten egg, minced garlic, oregano, salt, and pepper. Mix until well combined.
  • Preheat your oven to 375°F (190°C). Using a teaspoon or a piping bag, fill each cooked shell with the ricotta-spinach mixture.
  • Spread 1 cup of marinara sauce at the bottom of a 9x13 inch baking dish. Place the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella cheese.
  • Cover the baking 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.
  • Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves for added flavor and color.

Notes

You can add more vegetables or meat to the filling for extra flavor.
Keyword cheese, pasta, spinach, stuffed shells

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