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- 20 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 ½ cups shredded mozzarella cheese, divided (1 cup for filling, ½ cup for topping) - ¼ cup grated Parmesan cheese - 1 large egg, lightly beaten - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and freshly cracked black pepper to taste - 2 cups marinara sauce (store-bought or homemade) - Fresh basil leaves for garnish (optional) For this recipe, you need jumbo pasta shells. They hold the filling well and look great on the plate. Fresh spinach adds a nice color and taste. I love using ricotta cheese for its creamy texture. Shredded mozzarella is key for the cheesy topping. Parmesan gives a salty kick that enhances the flavors. You also need an egg for binding. Garlic adds a nice aroma. Italian seasoning brings warmth to the dish. Salt and pepper are essential for taste. Lastly, marinara sauce ties everything together with its rich flavor. If you want, fresh basil makes a lovely garnish. {{ingredient_image_2}} - Cooking the jumbo shells: Start by boiling water in a large pot. Add a pinch of salt for flavor. Once boiling, add the 20 jumbo pasta shells. Cook them until they are al dente, usually around 10-12 minutes. - Draining and cooling the shells: After cooking, drain the shells in a colander. Rinse them gently under cold water. This helps stop the cooking process. Set them aside to cool while you prepare the filling. - Heating the skillet and adding garlic: In a large skillet, heat a drizzle of olive oil over medium heat. Add 2 cloves of minced garlic. Sauté for about 1 minute until fragrant. - Cooking the spinach: Now, add the 2 cups of chopped fresh spinach to the skillet. Cook it for 2-3 minutes until it wilts. Remove the skillet from the heat and let it cool slightly. - Combining cheese and seasoning: In a mixing bowl, combine 1 cup of ricotta cheese, 1 cup of shredded mozzarella cheese, and ¼ cup of grated Parmesan cheese. Add 1 lightly beaten egg, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper. Stir this mixture until smooth. - Folding in sautéed spinach: Gently fold the cooked spinach into the cheese mixture. Make sure it’s well combined for even flavor. - Spreading marinara sauce in the baking dish: Grab a 9x13 inch baking dish and spread 1 cup of marinara sauce evenly on the bottom. This will add flavor and moisture. - Stuffing the shells and adding sauce: Take each cooked shell and stuff it with about 2 tablespoons of the spinach and ricotta filling. Place them in the dish with the open side facing up. After stuffing, pour the remaining marinara sauce over the shells. - Covering with foil: To keep the shells moist, cover the baking dish with aluminum foil. - Baking and removing foil for browning: Bake in a preheated oven at 375°F for 20 minutes. After that, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden brown. This method ensures the shells cook evenly and absorb all the delicious flavors. Enjoy! To make your filling shine, start by adjusting the seasonings. Taste your mixture as you go. Add more salt and pepper if needed. You want it to be flavorful. For the right consistency, ensure the ricotta is creamy but not runny. You can mix in a little extra mozzarella for creaminess. This will help the filling stay put in the shells. Garnishing can elevate your dish. Use fresh basil leaves for a pop of color and flavor. A light drizzle of olive oil also adds richness. For serving, consider pairing your stuffed shells with a simple green salad. Garlic bread is another great side. Both make a complete meal that pleases everyone. Watch out for overcooking the shells. They should be al dente, which means slightly firm. If they are too soft, they may break when you stuff them. Also, don’t forget to season your filling well. Under-seasoning can make the dish bland. Taste your filling before stuffing the shells to make sure it’s just right. Pro Tips Perfect Pasta: Ensure you cook the pasta shells al dente to prevent them from becoming mushy during baking. Cheese Choices: For a creamier filling, try adding a bit of cream cheese or mascarpone to the ricotta mixture. Herb Infusion: Fresh herbs like basil or parsley can elevate the flavor profile of the cheese filling, adding freshness. Make Ahead: These stuffed shells can be assembled a day in advance; just cover and refrigerate before baking. {{image_4}} You can change the cheeses in this dish for a new twist. Try cottage cheese instead of ricotta for a lighter filling. Feta cheese adds a tangy flavor that pairs well with spinach. If you want non-dairy options, use cashew cheese or tofu. These swaps can keep the recipe tasty while fitting your needs. Adding herbs can boost flavor in your stuffed shells. Oregano and thyme are great choices. They add depth and a fresh taste. You can also mix in proteins like cooked chicken or sausage. This makes the dish heartier and adds protein for a full meal. If you need gluten-free options, choose gluten-free pasta shells. They work just as well and taste great. For vegan adaptations, use a plant-based ricotta or tofu blend. Skip the egg and use a flaxseed mixture to bind the filling. These choices keep your stuffed shells delicious and suitable for different diets. To keep your Spinach Ricotta Stuffed Shells fresh, store them properly. - Refrigeration tips: Place any leftover stuffed shells in an airtight container. They will stay good in the fridge for about 3-5 days. Make sure to cover the container well to avoid drying out. - Freezing instructions: If you want to store them longer, freezing is a great option. Wrap the shells tightly in plastic wrap and then place them in a freezer-safe bag. They can last for up to 3 months. Just label with the date for easy tracking. When reheating, you want to keep that great taste and texture. - Best practices for maintaining texture: The oven works best for reheating stuffed shells. Preheat your oven to 350°F (175°C). Cover the dish with foil to keep moisture in. Bake for about 20 minutes or until hot all the way through. - Microwave versus oven reheating: If you’re short on time, you can use the microwave. Place a shell on a microwave-safe plate and cover it with a damp paper towel. Heat for 1-2 minutes. However, the oven gives a crispier texture, making it the best choice. You can serve these shells with a simple green salad. A light Caesar salad works well. Garlic bread is another tasty option. You can also pair it with roasted vegetables for added flavor and nutrition. Yes, you can prepare the stuffed shells a day early. Just follow the steps until you bake them. Cover the dish tightly and store it in the fridge. When ready to serve, bake as directed, adding a few extra minutes if cold. To add spice, you can mix in red pepper flakes. Add it to the cheese filling for warmth. Another option is to use a spicy marinara sauce. You could also add jalapeños for a fresh kick. Yes, frozen spinach works great. Just thaw and drain it well first. This helps avoid extra moisture in the filling. Make sure to chop it finely to mix well with the cheeses. Leftovers last about 3 to 5 days in the fridge. Store them in an airtight container. For best results, reheat them in the oven for crispy edges. Enjoy your delicious meal again! This dish is easy and fun to make. You learned about the key ingredients and steps. We covered tips for the perfect flavor and common mistakes to avoid. Also, I shared ways to customize your shells to fit your taste. Whether you enjoy it fresh or plan for later, this recipe fits all. So grab your ingredients, and let’s get cooking! Your taste buds will thank you for this delicious treat.

Spinach & Ricotta Wonder Shells

A delicious and cheesy stuffed pasta dish filled with spinach and ricotta, topped with marinara sauce and mozzarella.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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
  • 1.5 cups shredded mozzarella cheese, divided
  • 0.25 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste salt and freshly cracked black pepper
  • 2 cups marinara sauce
  • optional fresh basil leaves for garnish

Instructions
 

  • Begin by preheating your oven to 375°F (190°C).
  • In a large pot of boiling salted water, cook the jumbo pasta shells according to the package's al dente instructions. Once done, drain the shells thoroughly and set them aside to cool slightly.
  • Meanwhile, heat a large skillet over medium heat and add the minced garlic. Sauté until fragrant, about 1 minute.
  • Add the chopped spinach to the skillet, cooking until it wilts down, which should take about 2-3 minutes. Once wilted, remove the skillet from heat and allow it to cool slightly.
  • In a mixing bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella cheese, grated Parmesan, lightly beaten egg, Italian seasoning, and a pinch of salt and pepper. Stir the mixture until it is completely smooth and well incorporated.
  • Gently fold the sautéed spinach into the cheese mixture until evenly combined.
  • To begin assembling, spread 1 cup of marinara sauce evenly across the bottom of a 9x13 inch baking dish.
  • Carefully stuff each cooked pasta shell with approximately 2 tablespoons of the spinach and ricotta mixture, then place them in the baking dish with the open side facing up.
  • After arranging all the stuffed shells, pour the remaining marinara sauce generously over the tops of the shells.
  • Sprinkle the reserved ½ cup of shredded mozzarella cheese evenly on top of the sauce.
  • To prevent overspilling, cover the baking dish with aluminum foil, and bake in the preheated oven for 20 minutes.
  • After 20 minutes, remove the foil and continue to bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  • Once finished baking, take the dish out of the oven and let the stuffed shells cool for a few minutes before serving.

Notes

For an elegant finishing touch, garnish each serving with fresh basil leaves and a light drizzle of olive oil right before serving.
Keyword baked, cheese, pasta, ricotta, spinach