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- 20 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, plus extra for topping - 1/2 cup grated Parmesan cheese - 1 egg, beaten - 1 teaspoon minced garlic - 1 tablespoon olive oil - 2 cups marinara sauce - Salt and pepper to taste - Fresh basil for garnish (optional) You can swap ricotta cheese for cottage cheese. This change gives a similar creamy texture. If you want a lighter option, use low-fat ricotta. You can also replace the mozzarella with provolone for a different flavor. For the marinara, homemade sauce works well too. If you need it dairy-free, try cashew cream instead of cheese. Choose spinach that is bright green and crisp. Avoid any leaves that are wilted or yellow. When picking cheeses, look for creamy textures and fresh smells. Buy mozzarella and ricotta from a trusted brand. For the marinara, choose a sauce with simple ingredients. Always check the expiration dates to ensure freshness. {{ingredient_image_1}} First, gather all your ingredients. You need 20 jumbo pasta shells, 2 cups of chopped spinach, and 1 cup each of ricotta and shredded mozzarella cheese. Don’t forget 1/2 cup of grated Parmesan cheese, 1 beaten egg, and some minced garlic. You also need olive oil, marinara sauce, salt, and pepper. Next, preheat your oven to 375°F (190°C). This helps your dish cook evenly. Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions. Aim for al dente, so they hold their shape. Drain the shells and set them aside. Now, heat olive oil in a skillet over medium heat. Add the minced garlic and let it cook for about 1 minute. The garlic should smell great. Then, add the chopped spinach to the skillet and cook until it wilts. Remove it from heat and let it cool a bit. In a large bowl, mix the ricotta, 1 cup of mozzarella, grated Parmesan, beaten egg, wilted spinach, salt, and pepper. Make sure everything is well combined. Stuffing the shells is next. Take each shell and fill it with the spinach-ricotta mixture. Place each filled shell in a greased baking dish. Repeat this step until all shells are filled. Pour marinara sauce evenly over the stuffed shells. Make sure each shell is well covered. Then, sprinkle the remaining mozzarella cheese on top. This will give a nice cheesy crust. Cover the baking dish with foil to keep moisture in. If you spray the foil with cooking spray, it won't stick. Bake for 25 minutes. After that, remove the foil and bake for another 10 minutes. You want the cheese to be bubbly and golden. Prep time for this dish is about 20 minutes, and total cooking time is around 1 hour. To save time, chop the spinach and garlic while the pasta cooks. Mixing the filling can happen while the pasta cools. If you prep ahead, this dish will come together quickly. Enjoy the process and the delicious results! When making creamy spinach ricotta stuffed shells, avoid overcooking the pasta. Cook it al dente, or firm to the bite. If you overcook, the shells will break. Next, don’t skip cooling the spinach before mixing. Hot spinach can cook the egg in the filling. Lastly, cover your dish with foil while baking. This helps the cheese melt evenly without burning. To boost the flavor, add more spices. A pinch of nutmeg gives a warm taste. Fresh herbs like thyme or parsley brighten the dish. If you prefer a kick, sprinkle in some red pepper flakes. Experiment with different cheeses too. A bit of goat cheese or feta can add a tangy twist. Mixing in sautéed onions or mushrooms can also create a richer flavor. These stuffed shells shine with a fresh salad on the side. A simple green salad with lemon vinaigrette balances the creaminess. Garlic bread pairs well too, perfect for soaking up extra sauce. You can also add a sprinkle of fresh basil on top before serving. This adds color and a fresh taste. For a hearty meal, serve with a side of roasted vegetables, like zucchini or bell peppers. Pro Tips Use Fresh Spinach: Fresh spinach provides a vibrant flavor and better texture compared to frozen spinach. Make sure to wash and chop it just before cooking. Egg for Binding: The beaten egg in the filling helps bind the ingredients together, making it easier to stuff the shells and preventing them from falling apart during baking. Extra Cheese Topping: Don’t skip the extra mozzarella on top! It creates a delightful golden crust and adds more cheesy goodness to each bite. Let it Rest: Allow the stuffed shells to cool for a few minutes before serving. This helps the filling set and makes them easier to serve without spilling. {{image_2}} You can change the filling for stuffed shells easily. Try adding cooked ground meat, like beef or turkey. This adds protein and flavor. You can also use sautéed mushrooms for an earthy taste. Artichokes or sun-dried tomatoes provide a tasty twist. For a spicy kick, add some red pepper flakes. Mix and match your favorite ingredients to make it your own. If you need gluten-free stuffed shells, look for gluten-free pasta shells. Many stores offer these now. You can also make your own shells using almond flour or rice flour. This way, you enjoy the same creamy goodness without gluten. Just be sure to check the labels to avoid hidden gluten in sauces. To make this dish vegan, replace ricotta cheese with a tofu blend. You can mash firm tofu and mix it with nutritional yeast for a cheesy flavor. Use a plant-based mozzarella made from cashews or almonds. For the egg, use a flaxseed meal slurry as a binder. This keeps your dish creamy and delicious while being kind to animals. To store leftover creamy spinach ricotta stuffed shells, first let them cool. Place them in an airtight container. Make sure to cover the shells with marinara sauce to keep them moist. They will stay fresh in the fridge for up to three days. You can freeze these stuffed shells for later. After assembling, but before baking, wrap the dish tightly in plastic wrap. Then, cover it with foil to protect it from freezer burn. Label it with the date. These shells can last in the freezer for up to three months. Reheat your stuffed shells in the oven for the best results. Preheat the oven to 350°F (175°C). Place the shells in a baking dish and add a splash of marinara sauce. Cover the dish with foil to keep moisture in. Bake for about 25 minutes until heated through. You can also microwave individual shells for a quick meal, but they may not be as creamy. You can prepare stuffed shells a day in advance. First, cook the pasta and make the filling. Once you stuff the shells, place them in a baking dish. Pour the marinara sauce over them. Cover the dish with plastic wrap or foil and store it in the fridge. When ready to bake, just remove the cover and bake as directed. This method allows flavors to meld and saves you time on busy days. Yes, you can swap or add different cheeses. Cream cheese gives a rich texture. Feta adds a salty kick. Goat cheese offers a tangy flavor. Feel free to mix and match based on your taste. Each cheese brings its own twist to the dish, making it unique every time. These stuffed shells pair well with a fresh salad. A simple green salad with vinaigrette works nicely. Garlic bread also complements the meal. You can serve roasted vegetables for a healthy side. If you want something light, consider a side of steamed broccoli or green beans. Each option adds balance to the meal and makes it more enjoyable. In this article, we explored the key ingredients for your dish, including substitutions and tips for selecting fresh options. We walked through the step-by-step instructions, focusing on preparation, cooking techniques, and smart time management. I shared tips to avoid mistakes and enhance flavors. You also learned about variations, storage methods, and answered common FAQs. Overall, with these insights, you can make delicious stuffed shells easily and confidently. Enjoy your cooking journey!

Creamy Spinach Ricotta Stuffed Shells

Delicious jumbo pasta shells filled with a creamy spinach and ricotta mixture, topped with marinara sauce and melted cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 20 pieces jumbo pasta shells
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese, plus extra for topping
  • 0.5 cup grated Parmesan cheese
  • 1 piece egg, beaten
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 2 cups marinara sauce
  • to taste salt and pepper
  • optional fresh basil for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil, then add the jumbo pasta shells. Cook according to package instructions until al dente, drain, and set aside.
  • In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and allow to cool slightly.
  • In a large bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, grated Parmesan cheese, beaten egg, sautéed spinach, salt, and pepper. Mix until well combined.
  • Take a shell and fill it with the spinach-ricotta mixture, placing each filled shell in a greased baking dish. Repeat until all shells are stuffed.
  • Pour the marinara sauce evenly over the stuffed shells, ensuring they are well covered. Sprinkle the remaining mozzarella cheese on top.
  • Cover the baking dish with foil (to prevent sticking, you can spray the foil with cooking spray) and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  • Let the dish cool for a few minutes before serving. Garnish with fresh basil if desired.

Notes

You can add more cheese on top for extra flavor.
Keyword pasta, ricotta, spinach, vegetarian