Spinach and Ricotta Stuffed Shells Recipe

Looking for a delicious and easy-to-make dish that is perfect for any occasion? Look no further than this Spinach and Ricotta Stuffed Shells recipe! With a creamy ricotta and spinach filling, topped with marinara sauce and melted cheese, this dish is sure to become a family favorite.

Why You’ll Love This Recipe?

1. Great flavors: The combination of creamy ricotta, savory spinach, and tangy marinara sauce creates a mouthwatering flavor profile.
2. Quick prep time: With simple ingredients and easy-to-follow instructions, you can have this dish on the table in no time.
3. Perfect for meal prep: These stuffed shells can be made ahead of time and stored in the fridge or freezer for a convenient meal option.

Ingredient Notes:

• Jumbo pasta shells: These act as the perfect vessel for the creamy ricotta and spinach filling. Can be substituted with regular pasta shells.
• Ricotta cheese: Adds a creamy texture to the filling. Cottage cheese can be used as a substitute.
• Shredded mozzarella cheese: Provides a gooey, cheesy topping. Any melty cheese can be used in its place.
• Grated Parmesan cheese: Adds a sharp, salty flavor to the dish.
• Fresh spinach: Adds a pop of color and a boost of nutrients. Frozen spinach can be used as a convenient alternative.
• Garlic: Adds a depth of flavor to the filling.
• Marinara sauce: Provides a rich tomato base for the dish.
• Olive oil, Italian seasoning, salt, and pepper: Enhance the flavors of the dish.
• Fresh basil leaves: Optional garnish for added freshness.

Step-by-Step Instructions:

1. Cook the pasta shells according to package instructions. Drain and set aside.
2. In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, spinach, garlic, Italian seasoning, salt, and pepper.
3. Stuff each cooked pasta shell with the ricotta and spinach mixture.
4. Spread marinara sauce on the bottom of a baking dish, then arrange the stuffed shells on top.
5. Drizzle with olive oil and sprinkle with the remaining mozzarella cheese.
6. Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until cheese is bubbly and golden.
7. Garnish with fresh basil leaves before serving.

Helpful Tips:

• Pre-cook the pasta shells until they are just al dente to prevent them from becoming too mushy during baking.
• For a lighter version, use low-fat or part-skim ricotta cheese.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Expert Tips for the Best Results:

1. To add a kick of heat, sprinkle red pepper flakes over the stuffed shells before baking.
2. For a crispy top, broil the dish for a few minutes at the end of baking.

Serving Suggestions:

Serve these Spinach and Ricotta Stuffed Shells with a side salad and garlic bread for a complete meal. Pair with a glass of red wine for a cozy dinner.

Storage and Reheating Tips:

To store leftovers, let the dish cool completely before transferring to an airtight container. Reheat in the oven at 350°F until heated through, or in the microwave for a quick meal option.

Frequently Asked Questions:

1. Can I use frozen spinach instead of fresh?
   Yes, simply thaw and drain the frozen spinach before adding it to the ricotta mixture.
2. Can I make this dish ahead of time?
   Yes, you can assemble the stuffed shells and refrigerate them until ready to bake.
3. Can I freeze the stuffed shells?
   Yes, freeze them before baking, then bake straight from frozen, adding extra baking time as needed.
4. What can I serve with these stuffed shells?
   A side salad, garlic bread, or roasted vegetables make great accompaniments.

Conclusion:

Try this Spinach and Ricotta Stuffed Shells recipe for a flavorful and satisfying meal that will impress your family and friends. Don’t forget to share your feedback and enjoy the delicious flavors of this comforting dish!

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