Spinach and Ricotta Stuffed Shells
Spinach and ricotta stuffed shells are a classic Italian-American dish that brings together the rich, creamy flavors of ricotta cheese and the vibrant, earthy notes of spinach, all enveloped in tender pasta shells. This comforting meal is perfect for family gatherings, dinner parties, or a cozy weeknight dinner.
The combination of gooey cheese, wholesome spinach, and a flavorful marinara sauce creates a delightful balance of taste and texture.
Topped with a generous sprinkle of mozzarella cheese and baked to perfection, these stuffed shells are not only delicious but also visually appealing. Get ready to indulge in this hearty, homemade dish that is sure to please everyone at the table!
Ingredients
For the Stuffed Shells:
- 20 large pasta shells (cannelloni shells)
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
- 1 cup shredded mozzarella cheese (plus more for topping)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
For the Marinara Sauce:
- 2 cups marinara sauce (store-bought or homemade)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For Garnish:
- Fresh basil or parsley, chopped (optional)
How to Make
Prepare the Pasta Shells:
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the Filling:
In a large mixing bowl, combine the ricotta cheese, chopped spinach, 1 cup of mozzarella cheese, grated Parmesan cheese, egg, garlic powder, salt, black pepper, and nutmeg (if using). Mix well until all ingredients are thoroughly combined.
Prepare the Marinara Sauce:
In a saucepan over medium heat, warm the marinara sauce. Stir in the dried oregano, dried basil, and season with salt and pepper to taste. Allow the sauce to simmer for about 5 minutes, then remove from heat.
Stuff the Shells:
Spread 1 cup of the marinara sauce evenly on the bottom of a 9×13-inch baking dish. Using a spoon or a piping bag, carefully stuff each cooked pasta shell with the spinach and ricotta mixture. Place the stuffed shells in the baking dish, opening side up.
Top with Sauce and Cheese:
Once all the shells are stuffed, pour the remaining marinara sauce over the top. Sprinkle with additional mozzarella cheese and a dash of Parmesan cheese for added flavor.
Bake the Stuffed Shells:
Cover the baking dish with aluminum foil (to prevent sticking, you can spray the foil with cooking spray). Bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Serve:
Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley before serving. Enjoy these delicious stuffed shells with a side salad or garlic bread for a complete meal!
Chef’s Note
For an extra flavor boost, consider adding sautéed onions or mushrooms to the ricotta filling. If you prefer a lighter option, substitute part-skim ricotta cheese for a lower-fat version. These stuffed shells can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking, making them perfect for meal prep. You can also freeze the unbaked stuffed shells; just thaw them overnight in the fridge before baking.
Nutritional Information (per serving, serves 6)
- Calories: 350
- Protein: 18g
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 3g
- Sugar: 4g
- Sodium: 600mg (varies based on sauce and added salt)
Spinach and ricotta stuffed shells are not only delicious and comforting but also a great way to incorporate leafy greens into your meal. With their creamy filling and savory sauce, these stuffed shells are sure to become a family favorite. Enjoy this delightful dish and savor every cheesy, flavorful bite!
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