![To make Spinach Ricotta Stuffed Shells, you need a few simple ingredients that pack a lot of flavor. Here’s what you will need: - 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup fresh spinach, finely chopped - 1/2 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese, divided - 1 large egg, lightly beaten - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 3 cups marinara sauce - Fresh basil leaves for garnish Each ingredient plays a key role in creating a balanced and tasty dish. The ricotta cheese gives a creamy base, while the spinach adds freshness and color. The mix of cheeses helps create a gooey, melty topping that everyone loves. The egg acts as a binder, holding the filling together nicely. When you choose your marinara sauce, look for one that is rich and flavorful. A good sauce can elevate your dish even more. Fresh basil leaves not only add a pop of color but also enhance the taste with their bright flavor. You can find the full recipe in this article to guide you through making this delightful meal. Set your oven to 375°F (190°C). Preheating is key. It ensures even cooking and helps the cheese melt perfectly. Bring a large pot of salted water to a boil. Add the jumbo pasta shells carefully. Cook them as per the package directions until they are al dente. This means they should be firm, not mushy. Once done, drain the shells and let them cool. Make sure they don’t stick together. In a big bowl, mix together the ricotta cheese, finely chopped spinach, grated Parmesan cheese, and half of the shredded mozzarella. Add the lightly beaten egg, garlic powder, Italian seasoning, and a pinch of salt and pepper. Stir until everything is creamy and well combined. Grab a spoon and fill each shell with about 2 tablespoons of the ricotta mixture. Place the stuffed shells gently in a greased baking dish. Try to keep them in a single layer. This way, they cook evenly. Pour the marinara sauce over the stuffed shells. Make sure every shell is covered. This keeps them moist while baking. Now, sprinkle the rest of the shredded mozzarella on top. This will create a bubbly, cheesy crust. Cover the baking dish with aluminum foil. This prevents the cheese from browning too fast. Bake for 25 minutes. After that, take off the foil and bake for another 15 minutes. Look for the cheese to be bubbly and golden brown. For the complete recipe, refer to the Full Recipe. To fill the shells evenly, use a small spoon. Scoop about 2 tablespoons of filling into each shell. Avoid overstuffing, as this can cause them to break. A piping bag can also help make filling easy. Cover the dish with foil for the first half of baking. This keeps the cheese from browning too fast. Check for doneness after 25 minutes. The cheese should be melted and bubbly. If it looks too soft, bake a little longer. Serve these shells with a side salad or garlic bread. A light tomato salad pairs well too. You can also add a sprinkle of fresh herbs. This adds color and flavor to your plate. Enjoy these delicious shells with your favorite drink! For the complete recipe, check out the Full Recipe. {{image_4}} You can change the filling up with different veggies. Try adding mushrooms for a rich taste. Zucchini brings a nice crunch. Artichoke hearts add a unique twist. You can also use roasted red peppers for a sweet touch. Just chop them small, so they fit well in the shells. Each veggie gives a new flavor that makes your dish fun. Want more protein? Adding chicken or sausage is an easy way. For chicken, use shredded rotisserie meat. Mix it in with the ricotta filling. If you like sausage, try sweet or spicy. Cook it first, then crumble it into the filling. Both options make the dish heartier and add great flavor. The sauce can change everything. Marinara is classic, but don’t stop there! Try alfredo sauce for a creamy twist. A homemade pesto sauce brings in fresh herbs. For a spicy kick, use arrabbiata sauce. Each sauce gives the dish a new vibe, so feel free to mix it up! For the full recipe, check out the Spinach & Ricotta Delight Shells. To store your spinach ricotta stuffed shells, let them cool first. Place them in an airtight container. You can refrigerate them for up to three days. If you want to keep them longer, freeze the shells. Wrap them well in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. Just remember to label the bags with the date. When you are ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Pour a little marinara sauce over them to keep them moist. Cover the dish with foil to prevent drying out. Bake for about 20 minutes. You can also reheat them in the microwave for about 2-3 minutes, but the oven gives better results. Leftover spinach ricotta stuffed shells stay good in the fridge for about three days. If kept in the freezer, they last up to three months. After this time, they can lose their flavor and texture. Always check for any signs of spoilage before eating. If in doubt, throw it out! For the complete recipe, check out the [Full Recipe]. Yes, you can prepare these stuffed shells in advance. You can fill the shells and place them in a baking dish. Cover them with marinara sauce and cheese. Then, wrap the dish tightly with plastic wrap. Store it in the fridge for up to 24 hours. When ready to bake, just remove the wrap and bake as directed. This makes it easy for busy days. If you need a substitute for ricotta cheese, try cottage cheese. It has a similar texture but is lower in fat. You can also use Greek yogurt for a tangy flavor. Silken tofu is a great vegan option too. Blend it until smooth for the right consistency. Each of these substitutes works well in the recipe. Look for a few signs to know your stuffed shells are done. The cheese should be melted and bubbly. The edges of the shells should be slightly golden. You can also check the sauce; it should be hot and steaming. If you have a food thermometer, the center should reach 165°F (74°C). These signs mean your dish is ready to enjoy. Absolutely! To make this recipe gluten-free, choose gluten-free jumbo pasta shells. Many brands offer great options that taste just as good. Make sure to check the labels for any hidden gluten. You can also try zucchini noodles or eggplant slices as a fun alternative. Both options will add unique flavors to your dish. In this post, we explored making Spinach Ricotta Stuffed Shells. We covered the ingredients, from pasta to fresh basil. You learned how to cook, prepare filling, and bake these shells perfectly. I shared helpful tips for stuffing and serving. You can even try variations, like adding different veggies or proteins. Remember, storing and reheating properly keeps your leftovers tasty. Enjoy creating this delicious dish and make it your own!](https://tastyhatch.com/wp-content/uploads/2025/07/a4bdff03-ef32-4585-8d1b-507a50e7c9b6-768x768.webp)
Are you ready to delight your taste buds? Spinach Ricotta Stuffed Shells combine creamy cheese, fresh spinach, and rich marinara, making a perfect dinner choice. This dish is not just tasty; it’s easy to prepare and sure to impress. Join me as I guide you through each step to create these flavorful stuffed shells that will have everyone asking for seconds! Let’s dive into this delicious journey together!
Ingredients
To make Spinach Ricotta Stuffed Shells, you need a few simple ingredients that pack a lot of flavor. Here’s what you will need:
– 20 jumbo pasta shells
– 2 cups ricotta cheese
– 1 cup fresh spinach, finely chopped
– 1/2 cup grated Parmesan cheese
– 1 cup shredded mozzarella cheese, divided
– 1 large egg, lightly beaten
– 1 teaspoon garlic powder
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– 3 cups marinara sauce
– Fresh basil leaves for garnish
Each ingredient plays a key role in creating a balanced and tasty dish. The ricotta cheese gives a creamy base, while the spinach adds freshness and color. The mix of cheeses helps create a gooey, melty topping that everyone loves. The egg acts as a binder, holding the filling together nicely.
When you choose your marinara sauce, look for one that is rich and flavorful. A good sauce can elevate your dish even more. Fresh basil leaves not only add a pop of color but also enhance the taste with their bright flavor.
You can find the full recipe in this article to guide you through making this delightful meal.
Step-by-Step Instructions
Preheat the Oven
Set your oven to 375°F (190°C). Preheating is key. It ensures even cooking and helps the cheese melt perfectly.
Cook the Pasta
Bring a large pot of salted water to a boil. Add the jumbo pasta shells carefully. Cook them as per the package directions until they are al dente. This means they should be firm, not mushy. Once done, drain the shells and let them cool. Make sure they don’t stick together.
Prepare the Filling
In a big bowl, mix together the ricotta cheese, finely chopped spinach, grated Parmesan cheese, and half of the shredded mozzarella. Add the lightly beaten egg, garlic powder, Italian seasoning, and a pinch of salt and pepper. Stir until everything is creamy and well combined.
Stuff the Shells
Grab a spoon and fill each shell with about 2 tablespoons of the ricotta mixture. Place the stuffed shells gently in a greased baking dish. Try to keep them in a single layer. This way, they cook evenly.
Add the Sauce and Cheese
Pour the marinara sauce over the stuffed shells. Make sure every shell is covered. This keeps them moist while baking. Now, sprinkle the rest of the shredded mozzarella on top. This will create a bubbly, cheesy crust.
Bake the Dish
Cover the baking dish with aluminum foil. This prevents the cheese from browning too fast. Bake for 25 minutes. After that, take off the foil and bake for another 15 minutes. Look for the cheese to be bubbly and golden brown.
For the complete recipe, refer to the Full Recipe.
Tips & Tricks
Achieving Perfectly Stuffed Shells
To fill the shells evenly, use a small spoon. Scoop about 2 tablespoons of filling into each shell. Avoid overstuffing, as this can cause them to break. A piping bag can also help make filling easy.
Baking Tips
Cover the dish with foil for the first half of baking. This keeps the cheese from browning too fast. Check for doneness after 25 minutes. The cheese should be melted and bubbly. If it looks too soft, bake a little longer.
Serving Suggestions
Serve these shells with a side salad or garlic bread. A light tomato salad pairs well too. You can also add a sprinkle of fresh herbs. This adds color and flavor to your plate. Enjoy these delicious shells with your favorite drink! For the complete recipe, check out the Full Recipe.
Variations
Vegetarian Options
You can change the filling up with different veggies. Try adding mushrooms for a rich taste. Zucchini brings a nice crunch. Artichoke hearts add a unique twist. You can also use roasted red peppers for a sweet touch. Just chop them small, so they fit well in the shells. Each veggie gives a new flavor that makes your dish fun.
Protein Add-ins
Want more protein? Adding chicken or sausage is an easy way. For chicken, use shredded rotisserie meat. Mix it in with the ricotta filling. If you like sausage, try sweet or spicy. Cook it first, then crumble it into the filling. Both options make the dish heartier and add great flavor.
Sauce Alternatives
The sauce can change everything. Marinara is classic, but don’t stop there! Try alfredo sauce for a creamy twist. A homemade pesto sauce brings in fresh herbs. For a spicy kick, use arrabbiata sauce. Each sauce gives the dish a new vibe, so feel free to mix it up! For the full recipe, check out the Spinach & Ricotta Delight Shells.
Storage Info
How to Store Leftovers
To store your spinach ricotta stuffed shells, let them cool first. Place them in an airtight container. You can refrigerate them for up to three days. If you want to keep them longer, freeze the shells. Wrap them well in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. Just remember to label the bags with the date.
Reheating Instructions
When you are ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Pour a little marinara sauce over them to keep them moist. Cover the dish with foil to prevent drying out. Bake for about 20 minutes. You can also reheat them in the microwave for about 2-3 minutes, but the oven gives better results.
Shelf Life
Leftover spinach ricotta stuffed shells stay good in the fridge for about three days. If kept in the freezer, they last up to three months. After this time, they can lose their flavor and texture. Always check for any signs of spoilage before eating. If in doubt, throw it out!
For the complete recipe, check out the [Full Recipe].
FAQs
Can I make Spinach Ricotta Stuffed Shells ahead of time?
Yes, you can prepare these stuffed shells in advance. You can fill the shells and place them in a baking dish. Cover them with marinara sauce and cheese. Then, wrap the dish tightly with plastic wrap. Store it in the fridge for up to 24 hours. When ready to bake, just remove the wrap and bake as directed. This makes it easy for busy days.
What can I substitute for ricotta cheese?
If you need a substitute for ricotta cheese, try cottage cheese. It has a similar texture but is lower in fat. You can also use Greek yogurt for a tangy flavor. Silken tofu is a great vegan option too. Blend it until smooth for the right consistency. Each of these substitutes works well in the recipe.
How do I know when the stuffed shells are done?
Look for a few signs to know your stuffed shells are done. The cheese should be melted and bubbly. The edges of the shells should be slightly golden. You can also check the sauce; it should be hot and steaming. If you have a food thermometer, the center should reach 165°F (74°C). These signs mean your dish is ready to enjoy.
Is it possible to make this recipe gluten-free?
Absolutely! To make this recipe gluten-free, choose gluten-free jumbo pasta shells. Many brands offer great options that taste just as good. Make sure to check the labels for any hidden gluten. You can also try zucchini noodles or eggplant slices as a fun alternative. Both options will add unique flavors to your dish.
In this post, we explored making Spinach Ricotta Stuffed Shells. We covered the ingredients, from pasta to fresh basil. You learned how to cook, prepare filling, and bake these shells perfectly. I shared helpful tips for stuffing and serving. You can even try variations, like adding different veggies or proteins. Remember, storing and reheating properly keeps your leftovers tasty. Enjoy creating this delicious dish and make it your own!
![To make Spinach Ricotta Stuffed Shells, you need a few simple ingredients that pack a lot of flavor. Here’s what you will need: - 20 jumbo pasta shells - 2 cups ricotta cheese - 1 cup fresh spinach, finely chopped - 1/2 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese, divided - 1 large egg, lightly beaten - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 3 cups marinara sauce - Fresh basil leaves for garnish Each ingredient plays a key role in creating a balanced and tasty dish. The ricotta cheese gives a creamy base, while the spinach adds freshness and color. The mix of cheeses helps create a gooey, melty topping that everyone loves. The egg acts as a binder, holding the filling together nicely. When you choose your marinara sauce, look for one that is rich and flavorful. A good sauce can elevate your dish even more. Fresh basil leaves not only add a pop of color but also enhance the taste with their bright flavor. You can find the full recipe in this article to guide you through making this delightful meal. Set your oven to 375°F (190°C). Preheating is key. It ensures even cooking and helps the cheese melt perfectly. Bring a large pot of salted water to a boil. Add the jumbo pasta shells carefully. Cook them as per the package directions until they are al dente. This means they should be firm, not mushy. Once done, drain the shells and let them cool. Make sure they don’t stick together. In a big bowl, mix together the ricotta cheese, finely chopped spinach, grated Parmesan cheese, and half of the shredded mozzarella. Add the lightly beaten egg, garlic powder, Italian seasoning, and a pinch of salt and pepper. Stir until everything is creamy and well combined. Grab a spoon and fill each shell with about 2 tablespoons of the ricotta mixture. Place the stuffed shells gently in a greased baking dish. Try to keep them in a single layer. This way, they cook evenly. Pour the marinara sauce over the stuffed shells. Make sure every shell is covered. This keeps them moist while baking. Now, sprinkle the rest of the shredded mozzarella on top. This will create a bubbly, cheesy crust. Cover the baking dish with aluminum foil. This prevents the cheese from browning too fast. Bake for 25 minutes. After that, take off the foil and bake for another 15 minutes. Look for the cheese to be bubbly and golden brown. For the complete recipe, refer to the Full Recipe. To fill the shells evenly, use a small spoon. Scoop about 2 tablespoons of filling into each shell. Avoid overstuffing, as this can cause them to break. A piping bag can also help make filling easy. Cover the dish with foil for the first half of baking. This keeps the cheese from browning too fast. Check for doneness after 25 minutes. The cheese should be melted and bubbly. If it looks too soft, bake a little longer. Serve these shells with a side salad or garlic bread. A light tomato salad pairs well too. You can also add a sprinkle of fresh herbs. This adds color and flavor to your plate. Enjoy these delicious shells with your favorite drink! For the complete recipe, check out the Full Recipe. {{image_4}} You can change the filling up with different veggies. Try adding mushrooms for a rich taste. Zucchini brings a nice crunch. Artichoke hearts add a unique twist. You can also use roasted red peppers for a sweet touch. Just chop them small, so they fit well in the shells. Each veggie gives a new flavor that makes your dish fun. Want more protein? Adding chicken or sausage is an easy way. For chicken, use shredded rotisserie meat. Mix it in with the ricotta filling. If you like sausage, try sweet or spicy. Cook it first, then crumble it into the filling. Both options make the dish heartier and add great flavor. The sauce can change everything. Marinara is classic, but don’t stop there! Try alfredo sauce for a creamy twist. A homemade pesto sauce brings in fresh herbs. For a spicy kick, use arrabbiata sauce. Each sauce gives the dish a new vibe, so feel free to mix it up! For the full recipe, check out the Spinach & Ricotta Delight Shells. To store your spinach ricotta stuffed shells, let them cool first. Place them in an airtight container. You can refrigerate them for up to three days. If you want to keep them longer, freeze the shells. Wrap them well in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. Just remember to label the bags with the date. When you are ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Pour a little marinara sauce over them to keep them moist. Cover the dish with foil to prevent drying out. Bake for about 20 minutes. You can also reheat them in the microwave for about 2-3 minutes, but the oven gives better results. Leftover spinach ricotta stuffed shells stay good in the fridge for about three days. If kept in the freezer, they last up to three months. After this time, they can lose their flavor and texture. Always check for any signs of spoilage before eating. If in doubt, throw it out! For the complete recipe, check out the [Full Recipe]. Yes, you can prepare these stuffed shells in advance. You can fill the shells and place them in a baking dish. Cover them with marinara sauce and cheese. Then, wrap the dish tightly with plastic wrap. Store it in the fridge for up to 24 hours. When ready to bake, just remove the wrap and bake as directed. This makes it easy for busy days. If you need a substitute for ricotta cheese, try cottage cheese. It has a similar texture but is lower in fat. You can also use Greek yogurt for a tangy flavor. Silken tofu is a great vegan option too. Blend it until smooth for the right consistency. Each of these substitutes works well in the recipe. Look for a few signs to know your stuffed shells are done. The cheese should be melted and bubbly. The edges of the shells should be slightly golden. You can also check the sauce; it should be hot and steaming. If you have a food thermometer, the center should reach 165°F (74°C). These signs mean your dish is ready to enjoy. Absolutely! To make this recipe gluten-free, choose gluten-free jumbo pasta shells. Many brands offer great options that taste just as good. Make sure to check the labels for any hidden gluten. You can also try zucchini noodles or eggplant slices as a fun alternative. Both options will add unique flavors to your dish. In this post, we explored making Spinach Ricotta Stuffed Shells. We covered the ingredients, from pasta to fresh basil. You learned how to cook, prepare filling, and bake these shells perfectly. I shared helpful tips for stuffing and serving. You can even try variations, like adding different veggies or proteins. Remember, storing and reheating properly keeps your leftovers tasty. Enjoy creating this delicious dish and make it your own!](https://tastyhatch.com/wp-content/uploads/2025/07/a4bdff03-ef32-4585-8d1b-507a50e7c9b6-250x250.webp)
