Easy Spinach and Ricotta Stuffed Shells Recipe

Hey there, fellow food lovers! Nyla here, ready to whisk you away on a flavor adventure that’s guaranteed to turn any meal into something truly special. Get ready for a comfort food classic with a Grill Drip twist – we’re talking about Spinach and Ricotta Stuffed Shells!

I remember the first time I made these. It was a late night, I was craving something comforting but also wanted something with a bit of a kick, and I just started throwing things together. The result? Pure magic.

These Spinach and Ricotta Stuffed Shells aren’t your average pasta dish. They’re a hug in a bowl, a burst of flavor in every bite, and a guaranteed crowd-pleaser. It’s the kind of dish that makes people do a little happy dance. Are you looking for that perfect combination of cozy and bold? Well, look no further.

What started as a happy accident has quickly become one of my absolute favorite weeknight dinners, and I am absolutely thrilled to share this with you. If you love bold flavors, comforting textures, and dishes that bring people together, then you’ve come to the right place. Let’s get cooking!

INGREDIENTS You Need

This Spinach and Ricotta Stuffed Shells ingredient list is all about bold flavors that actually work together! You can grab everything you need during your normal shopping trip.

Here’s what you’ll need:

• 1 box (12 oz) jumbo pasta shells: The bigger, the better! We need those giant pasta shells to hold all of our delicious filling.
• 1 (15 oz) container ricotta cheese: Creamy, dreamy ricotta forms the base of our amazing filling.
• 10 oz frozen spinach, thawed and squeezed dry: Make sure you squeeze out as much water as possible! Nobody wants soggy Spinach and Ricotta Stuffed Shells.
• 1 cup grated Parmesan cheese: Adds that salty, nutty flavor that complements the ricotta perfectly.
• 1/2 cup grated mozzarella cheese: Melty, gooey goodness. I use low-moisture mozzarella to avoid a watery sauce.
• 1/4 cup chopped fresh basil: Fresh herbs make all the difference!
• 2 cloves garlic, minced: Because garlic makes everything better.
• 1 large egg, lightly beaten: Helps bind the filling together.
• 1/4 teaspoon salt: Balances the sweetness of the ricotta.
• 1/4 teaspoon black pepper: Adds a little kick.
• 2 (24 oz) jars marinara sauce: Use your favorite brand. I like to doctor mine up with a little red pepper flake for extra heat.
• 1/4 cup heavy cream: I add this to my sauce. The richness that it adds creates a wonderful flavor and balances out the acidity.

No worries if you don’t have fresh basil – I use 1 tablespoon of dried basil all the time in my delicious Spinach and Ricotta Stuffed Shells. For a bolder flavor, try adding a pinch of nutmeg to the ricotta cheese filling. This Spinach and Ricotta Stuffed Shells gets its amazing taste from the combination of fresh herbs, garlic, and high-quality cheese.

I love adding extra Parmesan cheese to my Spinach and Ricotta Stuffed Shells for that extra kick of flavor. Store any leftover ingredients in airtight containers in the refrigerator for maximum freshness. I also like to cook my pasta al dente – I think it holds the ricotta cheese filling better! Here’s my Spinach and Ricotta Stuffed Shells secret that takes it from good to incredible – use high quality ingredients!

Let’s Make Some!

Ready to dive into some delicious magic? These step-by-step instructions will guide you through creating the most amazing Spinach and Ricotta Stuffed Shells you’ve ever tasted! I’m so excited to cook with you!

1. Preheat your oven to 375°F (190°C). While the oven heats up, lightly grease a 9×13 inch baking dish.
2. Cook the pasta shells according to package directions. Cook until al dente, about 8-10 minutes. Drain and rinse with cold water to stop the cooking process. This is important because it prevents the shells from sticking together!
3. While the pasta is cooking, prepare the ricotta cheese filling. In a large bowl, combine the ricotta cheese, spinach, Parmesan cheese, mozzarella cheese, basil, garlic, egg, salt, and pepper. Mix until well combined. This is my favorite part of making these amazing Spinach and Ricotta Stuffed Shells – watch the magic happen!
4. Pour one jar of marinara sauce into the prepared baking dish. Spread evenly across the bottom. This creates a delicious base for our stuffed shells.
5. Now comes the fun part – stuffing the shells! Using a spoon or a piping bag, fill each cooked shell with the ricotta cheese mixture. Arrange the stuffed shells in the baking dish, on top of the marinara sauce.
6. Pour the remaining jar of marinara sauce over the stuffed shells. Make sure each shell is nicely covered in sauce. Then add the heavy cream to the sauce to enrich it.
7. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. In my kitchen, this Spinach and Ricotta Stuffed Shells usually takes about 30-35 minutes total.
8. Let the stuffed shells cool for a few minutes before serving. This is important because the filling will be very hot! While your Spinach and Ricotta Stuffed Shells is doing its thing, get ready for some amazing aromas!

Don’t worry if your Spinach and Ricotta Stuffed Shells looks a little messy when you’re stuffing them – it’ll still taste incredible! This is where the magic starts happening! Trust your taste buds and don’t be afraid to experiment with different amounts of seasoning. I sometimes add a pinch of red pepper flakes to the ricotta cheese filling for an extra kick! I have also added some Italian sausage to the filling before, it was divine.

How to Serve Up This!

People literally do happy dances when this easy Spinach and Ricotta Stuffed Shells hits the table! It’s so versatile and can be paired with so many delicious sides.

Here are some of my favorite ways to serve it:

• With a simple side salad: A fresh, crisp salad with a light vinaigrette provides a perfect contrast to the richness of the Spinach and Ricotta Stuffed Shells.
• With garlic bread: Because who doesn’t love garlic bread? It’s perfect for soaking up all that delicious marinara sauce.
• As a main course for a potluck or family gathering: This dish is always a hit!
• For a cozy weeknight dinner: These special Spinach and Ricotta Stuffed Shells are perfect for weeknights!
• With roasted vegetables: Broccoli, asparagus, or bell peppers are all great choices.
• As a base for a fusion dish: Try adding some chorizo or jalapenos to the ricotta cheese filling for a Tex-Mex twist.

For presentation, I love to garnish the Spinach and Ricotta Stuffed Shells with a sprinkle of fresh basil and a drizzle of olive oil. If you have any leftovers (which is rare!), they can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave. You can also freeze the stuffed shells for up to 2 months. I love adding a dollop of pesto on top right before I serve it! It adds a wonderful punch of flavor.

FAQs:

Got questions about making the perfect Spinach and Ricotta Stuffed Shells? I’ve got answers! Here are some of the most common questions I get, along with my tried-and-true tips and tricks.

Q: Will kitchen newbies succeed with this Spinach and Ricotta Stuffed Shells?

A: Absolutely! This recipe is super straightforward, even if you’re new to cooking. The most important thing is to have fun and don’t be afraid to experiment. I recommend doing all your prep work before hand – it makes putting the Spinach and Ricotta Stuffed Shells together super easy!

Q: Can I use frozen spinach?

A: Yes, you can! Just make sure to thaw it completely and squeeze out as much excess water as possible. Nobody wants soggy Spinach and Ricotta Stuffed Shells! I actually prefer using frozen spinach because it’s so convenient.

Q: What if I mess up my Spinach and Ricotta Stuffed Shells? (Spoiler: it’ll still taste incredible!)

A: Honestly, it’s hard to mess this up! Even if your shells are a little overcooked or your filling is a little too salty, it’s still going to be delicious. Remember, cooking is all about experimentation and learning.

Q: How can I prep this Spinach and Ricotta Stuffed Shells for busy weeknights?

A: You can definitely prep this dish ahead of time. I often cook the pasta shells and make the ricotta cheese filling the day before. Then, all you have to do is stuff the shells and bake them when you’re ready to eat!

Q: Can I add meat to the filling?

A: Absolutely! Ground beef, Italian sausage, or even shredded chicken would be delicious additions. Just make sure to cook the meat thoroughly before adding it to the ricotta cheese mixture. I like to mix it up with different flavor combinations!

Q: Can I use different types of cheese?

A: Of course! Feel free to experiment with different cheeses. Provolone, fontina, or even a little bit of goat cheese would be delicious. The best way to make these delicious Spinach and Ricotta Stuffed Shells your own is to get creative!

Q: How do I store leftovers?

A: Store leftover Spinach and Ricotta Stuffed Shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

CONCLUSION:

These Spinach and Ricotta Stuffed Shells bring me so much joy because they’re a reminder that comfort food doesn’t have to be boring. It’s about taking simple ingredients and transforming them into something truly special. I’m so excited for you to try this recipe and create your own delicious memories.

My Spinach and Ricotta Stuffed Shells Flavor Secrets:

1. Don’t be afraid to experiment with different cheeses. Try adding a little bit of goat cheese or provolone for a unique flavor.
2. Use fresh herbs whenever possible. They add so much flavor!
3. Add a pinch of red pepper flakes to the ricotta cheese filling for an extra kick.

Here are a few delicious Spinach and Ricotta Stuffed Shells variations I’ve tested:

• Spicy Sausage Stuffed Shells: Add cooked Italian sausage and a pinch of red pepper flakes to the filling for a spicy kick. This version is perfect for game night!
• Pesto Stuffed Shells: Mix pesto into the ricotta cheese filling for a burst of fresh, herbaceous flavor. This is great for a light summer dinner. If you are looking for more easy to make recipes, then these herb and cheese stuffed puff pastry bites are worth checking out as well!
• Mushroom Stuffed Shells: Sauté diced mushrooms with garlic and add them to the ricotta cheese filling for an earthy, savory flavor. If you want even more veggie options, then these egg muffins with spinach and feta will be a great side item!

Remember, cooking is all about trusting your taste buds and having fun! I’m so excited for you to embark on this delicious adventure and create your own amazing Spinach and Ricotta Stuffed Shells. Enjoy! If you are in the mood for more flavor combinations, then these sausage and apple stuffed honeynut squash are a great recipe to check out.

And hey, if you’re looking for more inspiration, check out what some other amazing cooks are doing! Fork Knife Swoon has a Spinach and Ricotta Stuffed Shells – Fork Knife Swoon recipe that looks amazing! For another easy weeknight meal idea, Salted Mint offers The Best Easy Ricotta Stuffed Shells • Salted Mint. Or if you are looking for some vegan alternatives, Love and Lemons has a wonderful Stuffed Shells Recipe – Love and Lemons for you to try!

Spinach and Ricotta Stuffed Shells

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Indulge in the comforting flavors of Spinach and Ricotta Stuffed Shells. Jumbo pasta shells are filled with a creamy, cheesy mixture of ricotta and spinach, then baked in a rich marinara sauce for a satisfying and delicious meal.

• Author: Nyla
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Baked
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 (12 ounce) package jumbo pasta shells
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 15 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 large egg, lightly beaten
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 24 ounces marinara sauce

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Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cook pasta shells according to package directions. Drain and rinse with cold water.
3. While pasta is cooking, heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
4. In a large bowl, combine spinach, ricotta cheese, Parmesan cheese, basil, egg, salt, and pepper. Mix well.
5. Spoon about 1/4 cup of the spinach mixture into each cooked pasta shell.
6. Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in the dish.
7. Pour the remaining marinara sauce over the shells.
8. Bake for 20-25 minutes, or until heated through and the sauce is bubbly.
9. Let cool slightly before serving.

Notes

For a richer flavor, add a layer of mozzarella cheese on top of the shells during the last 5 minutes of baking.