Easy Spinach and Ricotta Stuffed Shells Recipe to Savor
Introduction
If you’re in search of a comforting yet elegant dish that is sure to please the entire family, this Spinach and Ricotta Stuffed Shells Recipe might just become a staple in your kitchen. These pasta shells, generously filled with a creamy mixture of spinach and ricotta, create a beautiful Italian-inspired meal that is both hearty and nutritious. This easy recipe not only satisfies cravings but also brings a touch of warmth and love to your dinner table.
Ingredients & Kitchen Tools
Ingredients
– 20 large pasta shells
– 2 cups ricotta cheese
– 2 cups fresh spinach, chopped
– 1 cup mozzarella cheese, shredded
– 1/2 cup Parmesan cheese, grated
– 1 teaspoon garlic powder
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 2 cups marinara sauce
– Fresh basil for garnish (optional)
Kitchen Tools
– Large pot (for boiling pasta)
– Large baking dish (9×13 inches)
– Mixing bowl
– Spoon or spatula
– Aluminum foil
Prep & Cook Time
– Prep Time: 20 minutes
– Cook Time: 25-30 minutes
– Total Time: 50 minutes
Step-by-Step Instructions
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, about 8-10 minutes. Drain and set aside to cool slightly.
2. Prepare the Filling: In a mixing bowl, combine the ricotta cheese, chopped spinach, half of the mozzarella cheese, Parmesan cheese, garlic powder, dried oregano, salt, and pepper. Mix thoroughly until well combined.
3. Stuff the Shells: Using a spoon, fill each cooked pasta shell generously with the spinach and ricotta mixture.
4. Assemble the Dish: Spread a thin layer of marinara sauce on the bottom of a large baking dish. Arrange the stuffed shells in the dish, seam side up. Pour the remaining marinara sauce over the shells, and sprinkle the remaining mozzarella cheese on top.
5. Bake: Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve: Once cooked, let the dish cool for a few minutes. Garnish with fresh basil if desired, serve, and enjoy!
Nutritional Benefits or Advantages
This Spinach and Ricotta Stuffed Shells Recipe offers a great source of protein and calcium from the ricotta and mozzarella cheeses, while the spinach provides a wealth of vitamins and minerals, including iron and vitamin K. This dish is a fantastic way to sneak some veggies into your meal without sacrificing flavor!
Tips, Variations, or Substitutions
– Cheese Variations: You can mix in other cheeses like feta or goat cheese for a different flavor profile.
– Veggie Add-Ins: Consider adding sautéed mushrooms, bell peppers, or zucchini to the filling for added nutrition.
– Make it Vegan: Substitute ricotta cheese with tofu-based ricotta and use your favorite vegan cheese.
Common Mistakes to Avoid
– Overcooking the pasta: Ensure the shells are al dente to hold their shape while being filled and baked.
– Skipping the cooling step: Allowing the shells to cool slightly before stuffing makes handling easier and prevents burns.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quick meal.
Conclusion
Now that you have this delicious and easy Spinach and Ricotta Stuffed Shells Recipe in your cooking repertoire, you can impress friends and family with a comforting pasta bake that’s as delightful to eat as it is to prepare. Give it a try, and don’t forget to share your creations and variations with us!
FAQs
Can I make the stuffed shells ahead of time?
Absolutely! You can prepare the stuffed shells and refrigerate them before baking. Just add an extra 10 minutes to the baking time if you bake them straight from the fridge.
What can I serve with stuffed shells?
A simple green salad or garlic bread pairs perfectly with this dish, offering a fresh and crunchy contrast.
Can I freeze the stuffed shells?
Yes, you can freeze the unbaked stuffed shells. Just wrap them tightly in plastic wrap and foil for up to 3 months. Bake from frozen; it may take additional time.
What should I do if I don’t have ricotta cheese?
You can substitute ricotta with cottage cheese, blended until smooth, or use a vegan alternative made from nuts.
