Indulging in a plate of Spinach and Ricotta Stuffed Shells is like wrapping your taste buds in a warm, cheesy hug. Picture this: large pasta shells cradling a luscious filling of creamy ricotta and vibrant spinach, topped with a rich marinara sauce that bubbles invitingly as it bakes. Cuban black beans for a fiesta The aroma wafting from the oven is an irresistible invitation to dive into comfort food heaven.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use frozen spinach for spinach and ricotta stuffed shells?
- How can I make spinach and ricotta stuffed shells vegetarian?
- What sauce goes best with spinach and ricotta stuffed shells?
This dish has been my go-to for family gatherings, where every bite sparks joy and nostalgia. Whether it’s a cozy weeknight dinner or a festive occasion, Spinach and Ricotta Stuffed Shells always steal the show, leaving everyone asking for seconds (and maybe even thirds). cozy zucchini soup recipe Get ready to embark on a flavor adventure that’s as delightful as it is satisfying!
Why You'll Love This Recipe
- The ease of preparation means you can whip these up even on busy nights
- The flavor profile combines creaminess with savory depth, making them irresistible
- Their visual appeal adds elegance to any meal, perfect for impressing guests
- Plus, they’re versatile enough for variations like adding meat or tweaking the veggies
I still remember the first time I made these shells. My friends devoured them at a dinner party and insisted I make them again the next week!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Large Pasta Shells: These shells are the perfect shape for holding all that cheesy goodness. Look for high-quality brands that won’t break during cooking.
Ricotta Cheese: Fresh ricotta adds creaminess and richness. flavorful roasted cauliflower Opt for whole milk ricotta for the best flavor. For more inspiration, check out this delicious cheese omelette recipe recipe.
Fresh Spinach: I recommend using baby spinach since it’s tender and requires less prep than mature leaves.
Marinara Sauce: Use your favorite store-bought sauce or homemade if you’re feeling adventurous! A good marinara brings everything together beautifully.
Parmesan Cheese: Freshly grated parmesan elevates the dish with its nutty flavor. Don’t skimp here; it’s worth it!
Eggs: Adding an egg helps bind the filling together, ensuring it stays intact while you scoop those shells.
Garlic: Fresh garlic brings aromatic depth to the mix. Always go fresh; powdered just doesn’t cut it!
Salt and Pepper: Essential seasonings to enhance all those delicious flavors in your filling and sauce.
The full ingredients list, including measurements, is provided in the recipe card directly below. sweet carrot pineapple cake.
Let’s Make it Together
Preheat Your Oven: Preheat your oven to 375°F (190°C) while you gather your ingredients. This step ensures your shells bake evenly and come out perfectly golden.
Cook the Pasta Shells: Boil salted water in a large pot and add pasta shells. Cook until al dente according to package instructions—about 9-11 minutes—then drain and set aside.
Sauté the Spinach and Garlic: In a skillet over medium heat, sauté minced garlic in olive oil until fragrant, about 1 minute. Add fresh spinach and cook until wilted—this should take around 3 minutes.
Create the Filling: In a mixing bowl, combine ricotta cheese, sautéed spinach, grated parmesan, egg, salt, and pepper. Mix thoroughly until well blended; this filling should be creamy with little green flecks peeking through. For more inspiration, check out this creamy lemon chicken piccata recipe.
Stuff the Shells: Carefully fill each shell with about two tablespoons of your ricotta mixture. Place stuffed shells upright in a baking dish filled with half of your marinara sauce already spread across the bottom.
Bake Until Golden Brown: Pour remaining marinara sauce over the stuffed shells then cover tightly with aluminum foil. Bake in preheated oven for 25 minutes; remove foil and bake an additional 10 minutes until bubbling hot and slightly golden on top.
Now you have created a beautiful dish of Spinach and Ricotta Stuffed Shells that will have everyone asking for more! Enjoy your culinary triumph!
You Must Know
- Spinach and ricotta stuffed shells are a fantastic way to sneak in veggies while keeping dinner exciting
- The creamy texture paired with a zesty sauce creates a delightful dish that pleases everyone
- Plus, they reheat beautifully for delicious leftovers!
Perfecting the Cooking Process
Start by cooking the pasta while preparing the filling. This saves time and ensures everything is ready simultaneously.
Add Your Touch
Feel free to swap ricotta for cottage cheese or add sun-dried tomatoes for an extra flavor kick.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until warmed through.
Chef's Helpful Tips
- For the best texture, don’t overcook the pasta; al dente is key
- Use fresh spinach for more vibrant flavor and nutrients
- Always taste the filling before stuffing to ensure it’s seasoned perfectly!
There was a dinner party where my friend declared these stuffed shells as “life-changing.” Little did I know, I’d be making them weekly after that!
FAQ
Can I use frozen spinach for spinach and ricotta stuffed shells?
Yes, just make sure to thaw and drain it well before using.
How can I make spinach and ricotta stuffed shells vegetarian?
This recipe is already vegetarian-friendly but feel free to add more vegetables.
What sauce goes best with spinach and ricotta stuffed shells?
A marinara or Alfredo sauce complements them wonderfully, enhancing their flavors.
