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To make delicious spinach ricotta stuffed shells, you will need: - 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup fresh spinach, chopped - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 cups marinara sauce - Fresh basil leaves for garnish These ingredients come together to create a rich and creamy filling. You can add some fun twists to your dish. Here are a few ideas: - Chopped sun-dried tomatoes for a tangy flavor - Crushed red pepper for heat - Fresh herbs like parsley or thyme for added freshness - Different cheeses, such as feta or goat cheese, for a unique taste These options let you create a stuffed shell that fits your taste. If you have dietary needs, try these swaps: - Use gluten-free pasta shells if you need a gluten-free option. - Swap ricotta cheese for a dairy-free cheese to make it vegan. - Replace eggs with flaxseed meal mixed with water as a binder. - Use low-sodium marinara sauce if you are watching your salt intake. These substitutions help you enjoy this dish no matter your dietary restrictions. {{ingredient_image_1}} Start by boiling water in a large pot. Once it boils, add salt. This adds flavor to the shells. Add 20 jumbo pasta shells to the pot. Cook them until they are al dente, which means they should still have a bite. This usually takes around 10-12 minutes. Stir occasionally to prevent sticking. After cooking, drain the shells in a colander and rinse them with cold water. This helps stop the cooking process. Let them cool while you prepare the filling. In a large mixing bowl, combine 2 cups of ricotta cheese with 1 cup of chopped fresh spinach. Add half of the mozzarella cheese, which is about 1/2 cup. Then, mix in 1/2 cup of grated Parmesan cheese. Crack in 1 large egg for binding. Next, add 2 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir everything together until it is smooth and well mixed. This filling will be creamy and flavorful. Preheat your oven to 375°F (190°C). Now, take each cooked shell. Use a spoon or a piping bag to fill each shell generously with the spinach and ricotta mixture. Take your time to pack the filling in well. Once all shells are filled, grab a 9x13 inch baking dish. Spread a thin layer of marinara sauce on the bottom. Place the stuffed shells seam side up in the dish. Pour the rest of the marinara sauce over the shells. Finally, sprinkle the remaining mozzarella cheese on top. Cover the baking dish with aluminum foil to keep the shells moist. Bake them in the oven for 25 minutes. After that, carefully remove the foil. Bake for another 10-15 minutes until the cheese is bubbly and golden brown. If you want a crispy top, you can bake them a bit longer. Let the dish cool for a few minutes after baking. Garnish with fresh basil leaves before serving. Enjoy your delicious spinach ricotta stuffed shells! When I choose ingredients for spinach ricotta stuffed shells, I look for fresh items. Fresh spinach adds bright flavor and color. Look for dark green leaves that are not wilted. For ricotta, pick a brand that feels creamy and smooth. The cheese should not be too watery. Use whole milk mozzarella for a rich taste. Always check the expiration dates on dairy products. This ensures your dish will taste fresh. One big mistake is overcooking the pasta shells. Cook them just until al dente. This allows them to hold their shape when you stuff them. Another error is not draining the shells well. Excess water can ruin your dish. Do not skip the herbs, either. Oregano adds depth, and garlic gives great flavor. Finally, avoid skimping on the marinara sauce. A good amount keeps the shells moist and tasty. When stuffing the shells, use a spoon or a piping bag. This helps you fill them evenly and avoid spills. Do not overfill, or you will have a mess. Leave some space at the top. Lay the stuffed shells seam-side up in the dish. This helps them stay together while baking. Cover with foil during baking to keep moisture inside. Remove the foil later to let the cheese get bubbly and golden. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh spinach and high-quality cheeses to enhance the flavor and texture of your dish. Don’t Overcook the Pasta: Cooking the pasta shells al dente is crucial, as they will continue to cook in the oven and absorb moisture from the sauce. Experiment with Herbs: Feel free to add other herbs such as basil or thyme to the filling for an extra layer of flavor. Let it Rest: Allow the baked dish to rest for a few minutes before serving. This helps the filling set and makes for easier serving. {{image_2}} You can change the flavor of your stuffed shells by adding different cheeses. Try using goat cheese or feta for a tangy twist. Blend in cream cheese for a creamier filling. Mixing cheeses adds depth and richness to each bite. You can also replace some mozzarella with provolone for a nice smoky flavor. Remember, the more cheese, the merrier! If you want a vegetarian version, skip the egg in the filling. Use a flaxseed meal to replace the egg. For a vegan option, use dairy-free ricotta made from nuts or tofu. There are many recipes online for vegan ricotta. You can also add veggies like mushrooms or bell peppers to the filling. This keeps the dish fresh and colorful. Adding spices and herbs can elevate the taste of your dish. Try adding crushed red pepper for a kick. Fresh herbs like parsley or thyme can add brightness. Mix in a pinch of nutmeg to bring out the creaminess of the ricotta. You can also experiment with Italian seasoning or fresh basil for extra flavor. Don't be afraid to get creative! After enjoying your Spinach Ricotta Stuffed Shells, let them cool down. Transfer the leftovers to an airtight container. This keeps them fresh. Store them in the fridge for up to three days. If you want to keep them longer, freezing is a good option. To reheat your stuffed shells, preheat your oven to 350°F (175°C). Place the shells in a baking dish. Add a splash of marinara sauce on top. Cover the dish with foil to keep them moist. Bake for 20 minutes or until hot. You can also use the microwave for a quick option. Just heat them in a microwave-safe dish for 2-3 minutes. For freezing, make sure the shells are completely cool. Place them in a freezer-safe container or wrap them tightly in plastic wrap. They can last in the freezer for up to three months. When you’re ready to enjoy them, thaw in the fridge overnight before reheating. This way, you can savor your delightful dinner any time! Yes, you can prepare these stuffed shells in advance. Cook the shells and make the filling. Once you fill the shells, place them in your baking dish. Cover it and store it in the fridge for up to 24 hours. When you’re ready to bake, add a few extra minutes to the cooking time. These stuffed shells pair well with a fresh salad. A simple green salad with a light vinaigrette works great. Garlic bread is another tasty option. You can also serve it with roasted vegetables for added flavor and nutrition. You can tell the stuffed shells are done when the cheese is bubbly and golden. The internal temperature should reach 165°F (74°C). If you see a nice golden crust and the marinara sauce is hot, they are ready to eat! You learned how to create delicious Spinach Ricotta Stuffed Shells. I shared key ingredients, step-by-step cooking methods, and helpful tips. Customizing this dish is simple with optional ingredients and substitutions for diets. Storing leftovers and reheating them is easy, making this dish great for meal prep. Experiment with variations to suit your taste. Enjoy making this dish and impress your friends and family!

Cheesy Spinach Ricotta Delight

A delicious baked pasta dish filled with a creamy spinach and ricotta mixture, topped with marinara and mozzarella.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

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

Instructions
 

  • Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
  • In a large mixing bowl, combine ricotta cheese, chopped spinach, half of the mozzarella cheese, grated Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix until well combined.
  • Preheat the oven to 375°F (190°C). Take each cooked shell and fill it generously with the spinach and ricotta mixture using a spoon or piping bag.
  • In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Place the stuffed shells seam side up in the dish. Pour the remaining marinara sauce over the shells and sprinkle the remaining mozzarella cheese on top.
  • Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Allow the dish to cool for a few minutes before garnishing with fresh basil leaves. Serve hot.

Notes

Allow to cool slightly before serving for better slicing.
Keyword baked, cheesy, pasta, ricotta, spinach