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Spinach and ricotta stuffed shells bring together comfort, richness, and a homey vibe, making them a go-to vegetarian dish perfect for family dinners or entertaining friends. The combination of creamy cheese filling and bright tomato sauce tucked inside tender pasta is nothing less than pure satisfaction at the table.
I first whipped these up for a potluck, and everyone asked for the recipe on the spot. Even my kids, who usually turn up their noses at spinach, request these shells again and again.
Ingredients
- Jumbo pasta shells: These large shells are made for stuffing and hold plenty of cheesy filling. Look for shells that are not cracked and are uniform in size for even cooking.
- Ricotta cheese: The star of the filling, ricotta brings creaminess and body. Choose whole milk ricotta for the richest flavor and texture, but part-skim works if you want something lighter.
- Shredded mozzarella cheese: This makes everything gooey and melty. Freshly shredded mozzarella gives the best melt and flavor.
- Grated Parmesan cheese: Adds a salty punch and depth to the filling. Try to find Parmigiano Reggiano and grate it yourself for the boldest taste.
- Large egg: Binds the filling and keeps it from oozing out during baking. Use farm fresh eggs if you have them available.
- Fresh spinach or frozen spinach: Fresh spinach wilts quickly and brings brightness, but well drained frozen spinach can be used if you need to save time.
- Garlic: Just a couple of cloves, but they infuse tons of flavor. Choose firm garlic bulbs with tight skins for the best taste.
- Marinara sauce: A tangy tomato base ties everything together. Homemade or high quality jarred sauce works equally well.
- Olive oil: Used to sauté garlic and spinach. Extra virgin olive oil brings the richest aroma.
- Italian seasoning: A blend of dried herbs adds just the right amount of Italian flair.
- Salt and freshly ground black pepper: Season to taste. Freshly cracked black pepper makes a noticeable difference.
- Fresh basil leaves for garnish: Optional but a lovely green finish. Use fresh basil for aroma and color.
Step-by-Step Instructions
- Cook the Pasta Shells:
- Boil the jumbo pasta shells in salted water until they are just al dente. Stir occasionally so they do not stick together. Drain gently and spread them out on a plate or tray to cool so they remain intact for stuffing.
- Prepare the Cheese and Spinach Filling:
- In a big bowl, mix the ricotta cheese with half of the mozzarella, grated Parmesan, and the egg. In a skillet, gently heat olive oil and cook the minced garlic until fragrant, about thirty seconds. Add the chopped spinach and cook until it wilts and any excess moisture cooks off. Stir these with the cheese filling and season well with Italian seasoning, salt, and pepper.
- Fill the Shells:
- Preheat your oven to the correct temperature. Spoon a cup of marinara sauce onto the base of your baking dish. Use a tablespoon to fill each shell generously with the ricotta spinach mixture, but do not overpack. Arrange the filled shells open side up in a single layer in the dish.
- Bake the Dish:
- Once all shells are filled and arranged, spoon the remaining marinara sauce across the top. Sprinkle the shells with the remaining mozzarella. Cover the dish tightly with foil. Bake for about twenty minutes, then remove the foil and bake an additional ten minutes until bubbling and golden. Allow the dish to rest for a few minutes so the flavors set before serving.
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Parmesan is my favorite ingredient in this recipe. Its nutty sharpness lifts the entire filling, and every time I make these shells I am reminded of helping my grandmother grate cheese for Sunday pasta night.
Storage Tips
Store leftover stuffed shells in an airtight container in the fridge for up to three days. If making ahead, assemble the dish and cover tightly before refrigerating or freezing. To reheat, add a splash of extra marinara and warm through in the oven to keep the shells moist and flavorful.
Ingredient Substitutions
Swap fresh spinach with frozen spinach if you want to save time, but be sure to thaw and squeeze out excess water fully. Cottage cheese can stand in for ricotta as a lighter option and still gives a creamy result. For a touch of smokiness, add a bit of smoked mozzarella or toss in roasted red peppers.
Serving Suggestions
Serve these shells with a crisp green salad and some warm garlic bread or focaccia. They make an excellent part of a bigger Italian spread—try a side of roasted vegetables or an antipasto platter to start.
Cultural Context
Stuffed pasta dishes like this have deep roots in Italian home cooking. While these shells are an American Italian creation, traditional Italian cooking is full of cheese-filled pastas like manicotti and cannelloni, beloved for their comfort and crowd-pleasing flavor.
Frequently Asked Questions About Recipes
- → How do you keep stuffed shells from sticking together?
Cook shells al dente and toss lightly with olive oil after draining. This keeps them separated and easier to fill.
- → Can you use frozen spinach instead of fresh?
Yes, thaw frozen spinach thoroughly and squeeze out excess moisture before mixing into the filling.
- → What’s the best cheese for the filling?
Full-fat ricotta gives the creamiest texture, but part-skim works for a lighter result. Combine with mozzarella and Parmesan for added flavor.
- → How can you add variety to the filling?
Sautéed mushrooms, sun-dried tomatoes, or fresh herbs like basil and parsley add depth and freshness to the filling.
- → Can these shells be prepared in advance?
Yes, assemble them ahead and refrigerate or freeze. Thaw before baking and cook until bubbling and golden on top.