![- 20 jumbo pasta shells - 1 cup ricotta cheese - 1 cup fresh spinach, chopped - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - ½ teaspoon red pepper flakes (optional) - 2 cups marinara sauce - Salt and pepper to taste - Fresh basil leaves for garnish To make these spinach ricotta stuffed shells, you need simple yet fresh ingredients. Each ingredient plays a role in the flavor and texture of the dish. The jumbo pasta shells hold the creamy filling, while ricotta cheese gives a rich taste. Spinach adds a nice pop of green and nutritional value. The mozzarella cheese melts beautifully on top, creating a gooey layer. Parmesan adds a salty punch to the filling. Garlic and Italian seasoning bring warmth and depth. If you like a little heat, the red pepper flakes are a great touch. Marinara sauce bathes the shells and keeps them moist. - Calories per serving: 350 - Macronutrient breakdown: - Protein: 20g - Carbohydrates: 40g - Fat: 15g This dish is a balanced meal. It offers protein from cheese and shells. Spinach boosts the vitamins while keeping the dish light. With each bite, you enjoy both flavor and nutrition. For the full recipe, check out the instructions above! First, cook the jumbo shells. Follow the package instructions carefully. I usually boil them for about 10 minutes. They should be al dente, or firm to the bite. After cooking, drain them in a colander. Let them cool for a few minutes, so you can handle them easily. In a large bowl, combine the ricotta cheese and chopped spinach. I like to mix in half a cup of mozzarella cheese for extra creaminess. Add the grated Parmesan cheese next. Mince two cloves of garlic and toss them in. Sprinkle in the Italian seasoning and red pepper flakes if you want some heat. Season with salt and pepper. Mix everything until it is well combined. Now, it's time to fill the pasta shells. Use a spoon or a piping bag to make it easy. Carefully fill each shell with the ricotta and spinach mixture. Don't overstuff; a little filling goes a long way. Next, grab a baking dish. Spread a thin layer of marinara sauce on the bottom. This keeps the shells from sticking. Place the stuffed shells in the dish, seam side up. Pour the remaining marinara sauce over the shells. Sprinkle the rest of the mozzarella cheese on top. Cover the dish with aluminum foil. Bake in your preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be bubbly and golden. Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves for a nice touch. For the full recipe, check the earlier section! To make perfect spinach ricotta stuffed shells, cook the shells until al dente. This means they should be firm but not hard. If they are too soft, they may break when you fill them. After cooking, drain the shells and cool them slightly. For a tastier filling, add fresh herbs like parsley or basil. A pinch of nutmeg can also bring out the flavors. If you like a little heat, include red pepper flakes for a spicy kick. These stuffed shells pair well with a simple salad. A Caesar or mixed greens salad adds freshness. Garlic bread is also a great side that everyone loves. When serving, arrange the shells neatly on a plate. Drizzle extra marinara sauce over them for color. Garnish with fresh basil for a bright touch. Using the right tools makes cooking easier. A large mixing bowl helps combine the filling well. A spoon or piping bag is great for filling the shells without mess. For baking, choose a deep dish. A 9x13 inch baking pan works well for even cooking. Cover it with aluminum foil to keep the shells moist while baking. For the full recipe, check out the main article. {{image_2}} You can change up your spinach ricotta stuffed shells in fun ways. First, try different cheeses. Instead of ricotta, use cottage cheese for a lighter taste. Goat cheese adds a tangy kick. Mixing mozzarella and provolone gives a nice stretch and flavor. Next, think about adding meat or more veggies. Ground beef or Italian sausage adds richness. If you want a veggie-packed option, try mushrooms, zucchini, or artichokes. These swaps keep the dish fresh and exciting. If you need to make this dish gluten-free, choose gluten-free pasta shells. Many brands offer tasty options that cook well. Check the package for cooking times, as they can vary. For vegan adaptations, swap ricotta with blended tofu or cashew cream. Use nutritional yeast to get a cheesy flavor. Instead of mozzarella, you can use vegan cheese or skip it entirely. These changes make the dish plant-based but still delicious. Explore the [Full Recipe] for more ideas! To store your leftover spinach ricotta stuffed shells, first let them cool. Place them in an airtight container. Store in the fridge for up to three days. If you want to keep them longer, consider freezing. For freezing, place the stuffed shells in a single layer on a baking sheet. Freeze them until solid, then transfer to a freezer-safe container or bag. They can last for up to three months this way. Label the container with the date for easy tracking. When it's time to enjoy your stuffed shells again, here are some methods for reheating: - Oven: Preheat to 350°F (175°C). Place the shells in a baking dish. Add a splash of marinara sauce to keep them moist. Cover with foil and heat for about 20 minutes. - Microwave: Place a few shells on a microwave-safe plate. Add a bit of sauce on top. Heat in short bursts of 1-2 minutes. Check often to avoid overheating. To maintain texture and flavor, avoid reheating multiple times. If you have a lot, reheat only what you will eat. Enjoy your stuffed shells just like the first time! How do you prevent the shells from breaking? To prevent breaking, cook the shells until just al dente. Be gentle when draining and rinsing them. Lay them flat on a towel to cool. This will help keep their shape. Can I make this recipe ahead of time? Yes, you can prepare these shells a day early. Assemble them, cover well, and store in the fridge. Bake them right before serving. What can I use instead of ricotta cheese? You can use cottage cheese or cream cheese as a substitute. Both will give a good texture and flavor. What temperature should stuffed shells be served at? Stuffed shells taste best when served hot. Aim for about 165°F (74°C) for safe eating. How long do stuffed shells last in the fridge? They can last in the fridge for up to three days. Just make sure to store them in an airtight container. Can I use a different sauce besides marinara? Absolutely! You can try Alfredo sauce or a homemade pesto. Both pair well with the flavors of the stuffed shells. For the full recipe, check the detailed instructions above. In this post, we explored a delicious stuffed pasta shell recipe. We covered the key ingredients, step-by-step cooking instructions, and helpful tips. With options for dietary needs and storage advice, it’s easy to make this dish your own. Whether you serve it for a family dinner or a special occasion, it’s sure to please. Enjoy creating your own version of these comforting stuffed shells, and don’t hesitate to get creative with variations that suit your taste or needs. Happy cooking!](https://cheftaling.com/wp-content/uploads/2025/07/a7013946-172e-4769-81aa-222a6044ce40-250x250.webp)
Spinach Ricotta Stuffed Shells
Indulge in delicious Spinach Ricotta Stuffed Shells that are perfect for a cozy night in! These jumbo pasta shells are filled with a creamy ricotta and fresh spinach mix, topped with marinara and melted mozzarella. Easy to make, this tasty dish will delight your family and friends. Ready to elevate your dinner?