Introduction
Picture this: a cozy evening, the kind where the world outside seems to fade away, and the only sounds that break the stillness are the gentle simmering of sauces and the laughter of loved ones gathered around the dinner table. There’s something truly magical about preparing a meal that brings everyone together, isn’t there? Today, I’m excited to share a delightful recipe that embodies love and comfort: Stuffed Pasta Shells with Ricotta and Spinach. Each bite of these savory shells, filled with creamy ricotta, wholesome spinach, and a touch of Italian herbs, transforms an ordinary dinner into a heartwarming family feast. And trust me, this is a dish that will quickly become a family favorite.
Why You’ll Love This Recipe
Here are just a few reasons why Stuffed Pasta Shells with Ricotta and Spinach will steal your heart and belly:
- Comforting Food: These stuffed shells are like a warm hug on a plate, perfect for those chilly nights or whenever you need a little extra love.
- Flavor-Packed: With the creamy ricotta, fresh spinach, and zesty marinara, each bite bursts with flavor that dances on your taste buds.
- Family Friendly: Kids love helping to stuff the shells, making this a fun cooking activity that brings everyone together.
- Healthy Option: Packed with spinach and protein from the ricotta, it’s a wholesome dish that doesn’t skimp on taste.
- Easy Recipe: A quick dinner idea that comes together faster than you can order takeout, but feels oh-so-indulgent.
- Versatile: You can easily swap ingredients or toppings based on what you have on hand or to suit dietary preferences.
Ingredients
Here’s what you’ll need for your Stuffed Pasta Shells with Ricotta and Spinach:
- Jumbo pasta shells (12-16 shells) – the perfect vessel for holding all that cheesy goodness.
- Ricotta cheese (15 oz) – creamy and rich, it serves as the base for our stuffing.
- Fresh spinach (3 cups, chopped) – adds color, flavor, and a nutritional punch.
- Parmesan cheese (1/2 cup, grated) – brings a nutty essence that complements the ricotta.
- Fresh basil (1/4 cup, chopped) – aromatic and fragrant, it brightens the dish beautifully.
- Egg (1 large) – binds everything together and adds richness.
- Marinara sauce (2 cups) – for layering and drizzling on top, it infuses the shells with savory goodness.
- Salt and pepper – to taste, ensuring that the filling is seasoned just right.
Substitutions:
- For a vegan option, substitute ricotta with tofu and nutritional yeast.
- Any green can be used—swiss chard or kale would work well too!
Timing
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
With this easy recipe, you’ll have a deliciously comforting meal ready in less time than it takes to eat a frozen dinner.
Step-by-Step Instructions
- Prep the Oven: Preheat your oven to 375°F (190°C).
- Cook the Pasta: Boil water in a large pot with a pinch of salt. Cook the jumbo shells for about 8-10 minutes or until al dente. Drain and set aside.
- Make the Filling: In a large bowl, combine the ricotta, chopped spinach, grated Parmesan, fresh basil, and the egg. Season with salt and pepper. Mix until everything is well incorporated—your kitchen will smell amazing at this point!
- Stuff the Shells: Gently take each shell and fill it with a generous spoonful of the ricotta mixture. Place each stuffed shell in a baking dish, side by side.
- Add Marinara: Pour half of the marinara sauce over the stuffed shells, ensuring they’re well covered.
- Bake: Sprinkle a little extra Parmesan on top, then cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbling and golden.
Tips and Variations
- Creative Swaps: Swap out ricotta for goat cheese for a tangy twist or add ground turkey or beef to the filling for a heartier option.
- Festive Twists: For a holiday touch, add in some roasted red peppers or sun-dried tomatoes for extra color and flavor.
- Healthier Alternatives: Use whole wheat pasta shells for an added dose of fiber or replace half the ricotta with cottage cheese for a lighter version.
Serving Suggestions
Imagine serving these stuffed shells hot from the oven, bubbling with sauce and topped with fresh basil. Pair them with a crisp green salad drizzled with a balsamic vinaigrette and a loaf of crusty garlic bread. Finish off the meal with a bright lemon sorbet or a slice of indulgent chocolate cake, and you have a complete dining experience!
Storage and Make-Ahead Tips
These Stuffed Pasta Shells with Ricotta and Spinach can be made ahead of time! Prepare the entire dish, cover it tightly with foil, and store it in the fridge for up to 2 days. When you’re ready to bake, just add an extra 10 minutes to your cooking time. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator, or frozen for a month. Simply reheat, and enjoy!
Pro Tips from the Kitchen
- Don’t rush the shells: Ensure you let the cooked shells cool slightly before stuffing; this will make the process much easier.
- Taste test: Always taste your filling mixture before stuffing to adjust seasonings. A little taste can make a huge difference!
- Layer it well: For extra flavor, mix a little marinara into the ricotta filling before stuffing.
- Prep ahead: These shells can be prepped in advance and refrigerated for a quick dinner later in the week.
- Garnish: A drizzle of good olive oil or a sprinkle of red pepper flakes on top can elevate your dish beautifully.
FAQs
-
Can I use frozen spinach?
Absolutely! Just be sure to thaw it out completely and squeeze excess water before mixing it with the ricotta. -
What else can I add to the filling?
Feel free to incorporate cooked mushrooms, artichoke hearts, or even some Italian sausage for extra flavor and protein. -
Can I make this dish vegetarian?
Yes! This recipe is naturally vegetarian and can easily be made vegan with a few simple swaps. -
How do I reheat leftovers?
Simply place your leftover stuffed shells in a baking dish, cover with foil, and reheat in the oven at 350°F (175°C) until heated through. -
Can I freeze these stuffed shells?
Yes, you can freeze them! Just be sure to freeze before baking. Thaw overnight in the fridge before cooking.
Conclusion
There’s something incredibly special about gathering around the table with loved ones, sharing delicious food, and creating lasting memories. These Stuffed Pasta Shells with Ricotta and Spinach are not just a meal; they are an experience that nourishes both body and soul. I invite you to try this comforting dish, make it part of your family traditions, and watch it warm hearts and fill bellies. After all, food tastes better when shared with those you love. Happy cooking!
Contents
Stuffed Pasta Shells with Ricotta and Spinach
Ingredients
For the filling
- 15 oz Ricotta cheese Creamy and rich, serves as the base for stuffing.
- 3 cups Fresh spinach, chopped Adds color, flavor, and nutrition.
- 1/2 cup Parmesan cheese, grated Brings a nutty essence that complements ricotta.
- 1/4 cup Fresh basil, chopped Aromatic and fragrant.
- 1 large Egg Binds the filling together.
- Salt and pepper to taste Salt and pepper Ensure the filling is seasoned properly.
For the pasta and sauce
- 12-16 pieces Jumbo pasta shells The perfect vessel for holding the filling.
- 2 cups Marinara sauce For layering and drizzling.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Boil water in a large pot with a pinch of salt. Cook the jumbo shells for about 8-10 minutes or until al dente. Drain and set aside.
- In a large bowl, combine ricotta, chopped spinach, grated Parmesan, fresh basil, and the egg. Season with salt and pepper, then mix until well incorporated.
Assembly
- Gently fill each shell with the ricotta mixture and place in a baking dish side by side.
- Pour half of the marinara sauce over the stuffed shells.
Baking
- Sprinkle a little extra Parmesan on top, cover the dish with foil, and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until bubbling and golden.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest