Imagine a plate filled with giant pasta shells bursting at the seams, oozing with creamy ricotta and vibrant green spinach. The aroma wafting from the oven is enough to make anyone weak in the knees, while your taste buds sing a symphony of cheesy goodness. Now, let’s talk about Easy Spinach and Ricotta Stuffed Shells, a healthy cheesy vegetarian dinner that will have your family begging for seconds and maybe even thirds.
Nothing says “I love you” like a home-cooked meal, especially when it’s as comforting as these stuffed shells. Picture this: it’s a chilly Sunday afternoon; you’re wrapped in your favorite blanket, and the tantalizing smell of bubbling marinara fills the air. You pull out these gorgeous shells from the oven, and suddenly, everyone emerges from their corners like moths to a flame. It’s not just dinner; it’s an experience meant for cozy family gatherings or casual weeknight dinners.
Why You'll Love This Recipe
- These Easy Spinach and Ricotta Stuffed Shells are so easy to whip up; even your cat could help if they had thumbs!
- The flavor profile is rich and satisfying without being heavy, perfect for any occasion
- Visually stunning with their vibrant colors, they steal the show on any dinner table
- They’re incredibly versatile—swap ingredients based on what you have or prefer!
I remember serving these stuffed shells for my niece’s birthday party. Her friends were too busy devouring them to even notice the cake!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Jumbo Pasta Shells: Use about 12-15 shells; look for sturdy ones that won’t break during cooking.
Ricotta Cheese: Opt for whole milk ricotta for creaminess, but part-skim works well too.
Fresh Spinach: Use about 10 ounces; fresh spinach wilts beautifully and adds vibrant color.
Marinara Sauce: Choose your favorite brand or make homemade sauce for extra love.
Shredded Mozzarella Cheese: About one cup; go for whole-milk mozzarella for maximum meltiness.
Parmesan Cheese: Freshly grated is best; it adds depth of flavor to your dish.
Garlic Powder: A teaspoon will enhance the flavor without overpowering.
Salt and Pepper: Essential seasonings to ensure all flavors shine through.
Olive Oil: Just a splash for sautéing spinach; it adds richness without being greasy.
Italian Seasoning: A teaspoon brings all those herby flavors together beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Cook the Pasta Shells: Begin by boiling water in a large pot. Once boiling, add salt and gently drop in the jumbo pasta shells. Cook according to package instructions until al dente. Drain and set aside to cool slightly.
Sauté the Spinach: In a skillet over medium heat, pour in some olive oil and add chopped fresh spinach. Sauté until wilted and bright green, about 3 minutes. Remove from heat and let cool.
Mix the Filling: In a large bowl, combine ricotta cheese, sautéed spinach, half of the mozzarella cheese, parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Stir until fully mixed—this filling should be creamy yet thick.
Stuff the Shells: Carefully spoon generous amounts of filling into each cooked shell. Place them seam-side up in a baking dish coated with marinara sauce. Don’t skimp on filling; those shells deserve to be packed!
Add Sauce and Cheese Topping: Pour remaining marinara sauce over the stuffed shells generously. Top with remaining mozzarella cheese for that glorious bubbly finish.
Bake Until Golden Brown: Preheat your oven to 375°F (190°C). Cover your dish with foil (to prevent burning) and bake for 20 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden brown.
Now that you have these Easy Spinach and Ricotta Stuffed Shells ready to go, don’t forget to take a moment before diving in—let that gooey cheese cool down just enough so you don’t scorch your tongue!
Serve with a side salad or some crusty bread for an irresistible dinner experience that will leave everyone raving about your culinary skills long after dinner plates are empty. Enjoy!
You Must Know
- This easy spinach and ricotta stuffed shells recipe is perfect for busy weeknights
- The creamy filling brings comfort, while the vibrant flavors keep everyone coming back for seconds
- Plus, it’s a great way to sneak in some veggies without anyone noticing
Perfecting the Cooking Process
Start by boiling the pasta shells until al dente; this ensures they hold their shape when stuffing. While they cook, mix your ricotta and spinach filling to create a flavorful blend before baking.
Add Your Touch
Feel free to swap out spinach for kale or add sun-dried tomatoes for extra flavor. A sprinkle of red pepper flakes can turn up the heat if you’re feeling adventurous!
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until heated through, about 20 minutes.
Chef's Helpful Tips
- Make sure to season your ricotta filling well; bland cheese is a missed opportunity for flavor!
- When stuffing, avoid overfilling to prevent messiness during baking
- Allow the stuffed shells to rest briefly after baking—this helps them set and makes serving easier
Sometimes I wonder if my family appreciates all the love I put into cooking these stuffed shells or just really love cheese! Either way, the smiles around the dinner table say it all.
FAQ
Can I make this dish ahead of time?
Absolutely! Assemble the shells a day in advance and bake just before serving.
What can I use instead of ricotta cheese?
Cottage cheese works well too and provides a similar texture with fewer calories.
How do I prevent the shells from sticking together?
Toss cooked shells in a little olive oil before stuffing; this keeps them separate and easy to handle.
Easy Spinach and Ricotta Stuffed Shells
Easy Spinach and Ricotta Stuffed Shells are a delightful vegetarian dish that combines creamy ricotta, fresh spinach, and rich marinara sauce, all enveloped in tender jumbo pasta shells. This comforting meal is perfect for family dinners or cozy gatherings, offering a burst of flavor with every bite. Quick to prepare and easy to customize, these stuffed shells will have everyone asking for seconds.
- Total Time: 45 minutes
- Yield: Serves 6
Ingredients
- 12 jumbo pasta shells
- 1 cup ricotta cheese (whole milk)
- 10 oz fresh spinach (chopped)
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tsp olive oil (for sautéing)
- 1 tsp Italian seasoning
Instructions
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté the chopped spinach until wilted (about 3 minutes). Remove from heat and let cool.
- In a mixing bowl, combine ricotta cheese, sautéed spinach, half of the mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth.
- Stuff each cooked shell generously with the filling and place them seam-side up in a baking dish coated with marinara sauce.
- Pour remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
- Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (approximately 250g)
- Calories: 410
- Sugar: 8g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
