Spinach and Ricotta Stuffed Shells Recipe

You’ll find that preparing Spinach and Ricotta Stuffed Shells requires attention to detail and a methodical approach. The process begins with carefully selecting high-quality ingredients, including jumbo pasta shells, fresh spinach, and creamy ricotta cheese. You’ll need to blanch the spinach, mix the cheese filling, and cook the pasta shells to al dente perfection. Precision in measurements and timing is essential for achieving the ideal texture and flavor balance. As you assemble the dish, you’ll discover that the art of stuffing shells demands both patience and skill. But there’s more to mastering this classic Italian-American favorite…

Spinach and Ricotta Stuffed Shells Prep

These delightful stuffed pasta shells are a comforting Italian-American classic. Jumbo pasta shells are filled with a creamy mixture of ricotta, spinach, and cheese, then baked in a rich marinara sauce. This dish offers a perfect balance of flavors and textures, making it an ideal choice for family dinners or entertaining guests. The combination of tender pasta, creamy filling, and tangy tomato sauce creates a satisfying meal that’s both elegant and hearty.

Ingredients

• 24 jumbo pasta shells
• 10 oz fresh spinach
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 3 cloves garlic, minced
• 1 tsp salt
• 1/4 tsp black pepper
• 24 oz marinara sauce

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta shells and cook for 9 minutes, or until al dente. Drain and rinse with cold water.
2. In a separate pot, blanch the spinach in boiling water for 30 seconds. Immediately transfer to an ice bath, drain, and chop finely.
3. In a large bowl, combine the chopped spinach, ricotta, 1 cup mozzarella, Parmesan, beaten eggs, minced garlic, salt, and pepper. Mix thoroughly.
4. Preheat the oven to 375°F (190°C).
5. Spread a thin layer of marinara sauce in a 9×13-inch baking dish.
6. Fill each pasta shell with the spinach and cheese mixture using a spoon or piping bag.
7. Arrange the stuffed shells in the baking dish.
8. Cover the shells with the remaining marinara sauce.
9. Sprinkle the additional 1/2 cup of mozzarella cheese on top.
10. Bake for 25-30 minutes until the cheese is melted and bubbly.

Top Tips

1. Cook the pasta shells just until al dente to prevent them from becoming too soft after baking.
2. Squeeze excess water from the blanched spinach to avoid a watery filling.
3. For easier filling, use a piping bag or a zip-top bag with a corner snipped off.
4. Make the dish ahead of time and refrigerate before baking for a quick weeknight meal.
5. Let the dish rest for 5-10 minutes after baking to allow the filling to set.
6. Use high-quality marinara sauce for the best flavor.

Variations

1. Meat Lover’s: Add cooked ground beef or Italian sausage to the filling.
2. Vegetable Medley: Include sautéed mushrooms, bell peppers, or zucchini in the filling.
3. Alfredo Style: Replace the marinara sauce with a creamy Alfredo sauce.
4. Seafood Delight: Mix in cooked shrimp or crab meat to the ricotta filling.
5. Vegan Version: Use plant-based ricotta and mozzarella alternatives, and omit the eggs.
6. Spicy Kick: Add red pepper flakes to the filling and use a spicy arrabbiata sauce.

Nutritional Guide

Nutrient	Amount per Serving
Servings	6
Calories	420
Total Fat	18g
Carbohydrates	42g
Protein	25g

This dish is a good source of calcium and vitamin A from the cheese and spinach. The protein content helps to keep you feeling full, while the carbohydrates provide energy. To reduce the calorie content, consider using part-skim ricotta and mozzarella cheese. For a boost in fiber, serve with a side salad or steamed vegetables.

Frequently Asked Questions

Can I Freeze Stuffed Shells for Later Use?

Yes, you can freeze stuffed shells for later use. For best meal prepping, freeze uncooked shells on a baking sheet before transferring to airtight containers. When ready, you can bake them directly from frozen, adjusting cooking time accordingly.

How Long Do Leftover Stuffed Shells Last in the Refrigerator?

You should consume leftover stuffed shells within 3-4 days for best food safety and shelf life. Store them in an airtight container in your refrigerator. When reheating, make sure they reach 165°F (74°C) internally for safe meal prep consumption.

What Side Dishes Pair Well With Spinach and Ricotta Stuffed Shells?

You’ll find several complementary sides for this dish. Consider crisp salad options or garlic bread for texture contrast. Vegetable sides like roasted asparagus or sautéed zucchini work well. For wine pairings, opt for light whites or medium-bodied reds.

Can I Substitute Cottage Cheese for Ricotta in This Recipe?

You can substitute cottage cheese for ricotta. While cottage cheese’s texture is more granular, its flavor is milder. It offers nutritional benefits, being lower in calories and higher in protein. Strain it for a consistency closer to ricotta’s.

Are There Any Vegetarian Alternatives to the Ground Beef in Stuffed Shells?

You can substitute ground beef with mushroom-based alternatives or lentil fillings. Finely chopped mushrooms provide a meaty texture, while cooked lentils offer protein and fiber. Both options maintain the dish’s structure and provide satisfying vegetarian alternatives.

Can Elements of Sloppy Joes Be Incorporated into Spinach and Ricotta Stuffed Shells?

Combining the hearty flavors of Sloppy Joes with the richness of spinach and ricotta stuffed shells creates the ultimate fusion recipe. The tangy, savory meat filling blends seamlessly with creamy ricotta and spinach, providing a bold, comforting dish that elevates tradition with inventive flair, perfect for family dinners or special gatherings.

Before You Go

You’ve now mastered the art of crafting spinach and ricotta stuffed shells. By following the precise ingredient measurements and preparation steps, you’ll achieve a perfectly balanced dish.

Remember to blanch the spinach thoroughly and drain excess moisture from the ricotta to prevent soggy shells.

Don’t hesitate to experiment with sauce variations or additional fillings to suit your preferences.

With practice, you’ll consistently produce restaurant-quality stuffed shells that’ll impress even the most discerning palates.