Savory Spinach Ricotta Stuffed Shells Easy Recipe

ByIsabella Hours Posted on
To make delicious spinach ricotta stuffed shells, gather these key ingredients: - 20 jumbo pasta shells - 2 cups fresh spinach, finely chopped - 1 cup creamy ricotta cheese - 1 cup shredded mozzarella cheese, divided - ½ cup grated Parmesan cheese - 1 large egg, lightly beaten - 2 cups marinara sauce, divided - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste - Fresh basil leaves, for garnish These ingredients create a rich and tasty filling. The spinach adds color and nutrition. The ricotta provides creaminess, while the mozzarella and Parmesan give a cheesy, savory flavor. While ricotta is the star, you can try other cheeses too. Here are some tasty options: - Cottage cheese: It’s similar to ricotta but a bit lighter. - Goat cheese: This adds a tangy flavor. - Cream cheese: It gives a rich, creamy texture. Feel free to mix and match! This lets you customize the taste to your liking. A good marinara sauce makes your dish shine. You can use store-bought or homemade. Here are some options: - Classic marinara: A simple, tomato-based sauce for a traditional taste. - Marinara with herbs: Look for added basil or oregano for extra flavor. - Spicy marinara: If you like heat, go for a sauce with red pepper flakes. You can find a perfect sauce that matches your style. The right sauce ties the whole dish together and makes it even more delicious. For the full recipe, check here: [Full Recipe]. Start by preheating your oven to 375°F (190°C). This heat will help cook the stuffed shells just right. Next, take a big pot and fill it with salted water. Bring the water to a boil. Once boiling, gently add the jumbo pasta shells. Cook them for 8-10 minutes until they are al dente. Be careful not to overcook them, or they will break. After cooking, drain the shells and let them cool for a bit. This step is vital for easy handling later. In a large bowl, mix the following ingredients for the filling: - 2 cups fresh spinach, finely chopped - 1 cup creamy ricotta cheese - ½ cup grated Parmesan cheese - 1 large egg, lightly beaten - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste Stir these ingredients until they blend well. The spinach should be evenly mixed with the cheeses and spices. This filling will give your shells a rich taste. Take a spoon and fill each jumbo shell with the spinach-ricotta mixture. Place the filled shells in a greased baking dish. Make sure they sit nicely side by side. After all shells are filled, pour half of the marinara sauce over them. This sauce keeps the shells moist and adds flavor. Next, sprinkle the remaining mozzarella cheese on top. Pour the rest of the marinara sauce over the shells. Cover the dish with aluminum foil to keep moisture in. Bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be golden brown and bubbly. Let the shells cool a bit before serving. Garnish with fresh basil leaves for a pop of color and flavor. For the full recipe, check it out [Full Recipe]. When making spinach ricotta stuffed shells, some common mistakes can ruin the dish. First, avoid overcooking the pasta shells. They should be al dente, or firm. If you cook them too long, they may break apart when you fill them. Also, do not skimp on seasoning. Salt and pepper in the filling enhance the flavors. Lastly, ensure your filling is well mixed. Uneven filling can lead to bland bites. You can easily make this dish ahead of time. Prepare the stuffed shells as normal, but do not bake them. Instead, cover the dish with plastic wrap and foil. You can freeze them for up to three months. When you are ready to eat, bake them straight from the freezer. Just add an extra 10-15 minutes to the cooking time. This way, you have a delicious meal ready to go! To serve these stuffed shells, try pairing them with a simple salad or garlic bread. A fresh green salad adds a nice crunch. You can also sprinkle extra cheese or crushed red pepper on top for more flavor. For a touch of color, add fresh basil leaves as a garnish. It makes the dish look vibrant and appetizing. These little details make your meal special and enjoyable! For the full recipe, check the section above. {{image_4}} You can easily add meat to your spinach ricotta stuffed shells. Ground beef, turkey, or chicken work well. Just cook the meat in a skillet until it turns brown. Mix it into your filling of spinach and ricotta. This adds flavor and protein. It makes the dish heartier. If you want a vegetarian twist, try using different cheeses. Feta or goat cheese can add a nice tang. You can also mix in more veggies. Chopped mushrooms, bell peppers, or zucchini will enhance the filling. These options keep the dish fresh and exciting while still being meat-free. For gluten-free stuffed shells, look for gluten-free pasta shells. Many brands offer great options made from rice or corn. Cook them according to the package instructions. This way, you can enjoy delicious stuffed shells without gluten. The taste and texture remain satisfying, making it a great choice for everyone. You can find the full recipe [here](#). Store any leftover spinach ricotta stuffed shells in an airtight container. Allow them to cool first. This way, you keep the flavors fresh. You can also wrap them in plastic wrap if you prefer. To reheat, use your oven for the best results. Preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Cover with foil to keep them moist. Bake for about 20 minutes, or until warm. If you want to use a microwave, heat in short bursts. Stir gently between each burst to avoid hot spots. In the fridge, the stuffed shells last about 3-5 days. If you want to keep them longer, freeze them. In the freezer, they can last up to 3 months. To freeze, wrap them tightly in plastic wrap and then foil. This prevents freezer burn. When ready to eat, thaw in the fridge overnight before reheating. For the full recipe, check out the details above. You can use cottage cheese as a substitute for ricotta cheese. Blend it until smooth for a similar texture. Another option is cream cheese mixed with a bit of milk. This mix gives a rich flavor. If you want a dairy-free choice, try tofu blended with lemon juice and nutritional yeast. Each of these options works well in the recipe. You can use both fresh and frozen spinach. Fresh spinach gives you a bright taste. Just wash and chop it finely. Frozen spinach is easy and saves time. Make sure to thaw it and squeeze out the water. Too much water will make your filling soggy. Either choice will work well in your stuffed shells. The stuffed shells are done when the cheese is golden brown and bubbly. Bake them covered for the first 25 minutes. Then, remove the foil and bake for an extra 10-15 minutes. Check the edges of the sauce to see if it’s bubbling. If you see that, your stuffed shells are ready to enjoy. For more details, refer to the Full Recipe. In this post, we covered how to make spinach ricotta stuffed shells. We explored main ingredients, cheese choices, and marinara sauce options. I shared step-by-step instructions for cooking, filling, and baking. You learned tips to avoid mistakes and how to serve and store leftovers. Spinach ricotta stuffed shells are versatile and fun to make. With the right ingredients and techniques, you can enjoy a delicious meal that suits your taste. So, gather your ingredients, and get cooking!

WANT TO SAVE THIS RECIPE?

Are you ready to impress your family with an easy and tasty meal? My Savory Spinach Ricotta Stuffed Shells recipe is perfect for dinners or special occasions. With creamy ricotta, fresh spinach, and the right marinara sauce, you’ll create a dish that’s hearty and delicious. Let’s dive into the simple steps to make this crowd-pleaser and discover fun tips to tweak it to your taste!

Ingredients

Main Ingredients for Spinach Ricotta Stuffed Shells

To make delicious spinach ricotta stuffed shells, gather these key ingredients:

  • 20 jumbo pasta shells
  • 2 cups fresh spinach, finely chopped
  • 1 cup creamy ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cups marinara sauce, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish

These ingredients create a rich and tasty filling. The spinach adds color and nutrition. The ricotta provides creaminess, while the mozzarella and Parmesan give a cheesy, savory flavor.

Cheese Options for Filling

While ricotta is the star, you can try other cheeses too. Here are some tasty options:

  • Cottage cheese: It’s similar to ricotta but a bit lighter.
  • Goat cheese: This adds a tangy flavor.
  • Cream cheese: It gives a rich, creamy texture.

Feel free to mix and match! This lets you customize the taste to your liking.

Suggested Marinara Sauce Choices

A good marinara sauce makes your dish shine. You can use store-bought or homemade. Here are some options:

  • Classic marinara: A simple, tomato-based sauce for a traditional taste.
  • Marinara with herbs: Look for added basil or oregano for extra flavor.
  • Spicy marinara: If you like heat, go for a sauce with red pepper flakes.

You can find a perfect sauce that matches your style. The right sauce ties the whole dish together and makes it even more delicious.

Step-by-Step Instructions

Preparing the Pasta Shells

Start by preheating your oven to 375°F (190°C). This heat will help cook the stuffed shells just right. Next, take a big pot and fill it with salted water. Bring the water to a boil. Once boiling, gently add the jumbo pasta shells. Cook them for 8-10 minutes until they are al dente. Be careful not to overcook them, or they will break. After cooking, drain the shells and let them cool for a bit. This step is vital for easy handling later.

Making the Spinach-Ricotta Filling

In a large bowl, mix the following ingredients for the filling:

  • 2 cups fresh spinach, finely chopped
  • 1 cup creamy ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste

Stir these ingredients until they blend well. The spinach should be evenly mixed with the cheeses and spices. This filling will give your shells a rich taste.

Assembling the Dish and Baking

Take a spoon and fill each jumbo shell with the spinach-ricotta mixture. Place the filled shells in a greased baking dish. Make sure they sit nicely side by side. After all shells are filled, pour half of the marinara sauce over them. This sauce keeps the shells moist and adds flavor.

Next, sprinkle the remaining mozzarella cheese on top. Pour the rest of the marinara sauce over the shells. Cover the dish with aluminum foil to keep moisture in. Bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be golden brown and bubbly. Let the shells cool a bit before serving. Garnish with fresh basil leaves for a pop of color and flavor.

Tips & Tricks

Common Mistakes to Avoid

When making spinach ricotta stuffed shells, some common mistakes can ruin the dish. First, avoid overcooking the pasta shells. They should be al dente, or firm. If you cook them too long, they may break apart when you fill them. Also, do not skimp on seasoning. Salt and pepper in the filling enhance the flavors. Lastly, ensure your filling is well mixed. Uneven filling can lead to bland bites.

How to Make Ahead and Freeze

You can easily make this dish ahead of time. Prepare the stuffed shells as normal, but do not bake them. Instead, cover the dish with plastic wrap and foil. You can freeze them for up to three months. When you are ready to eat, bake them straight from the freezer. Just add an extra 10-15 minutes to the cooking time. This way, you have a delicious meal ready to go!

Serving Suggestions for Spinach Ricotta Stuffed Shells

To serve these stuffed shells, try pairing them with a simple salad or garlic bread. A fresh green salad adds a nice crunch. You can also sprinkle extra cheese or crushed red pepper on top for more flavor. For a touch of color, add fresh basil leaves as a garnish. It makes the dish look vibrant and appetizing. These little details make your meal special and enjoyable!

Variations

Adding Meat to the Filling

You can easily add meat to your spinach ricotta stuffed shells. Ground beef, turkey, or chicken work well. Just cook the meat in a skillet until it turns brown. Mix it into your filling of spinach and ricotta. This adds flavor and protein. It makes the dish heartier.

Vegetarian Alternatives

If you want a vegetarian twist, try using different cheeses. Feta or goat cheese can add a nice tang. You can also mix in more veggies. Chopped mushrooms, bell peppers, or zucchini will enhance the filling. These options keep the dish fresh and exciting while still being meat-free.

Gluten-Free Options for Pasta

For gluten-free stuffed shells, look for gluten-free pasta shells. Many brands offer great options made from rice or corn. Cook them according to the package instructions. This way, you can enjoy delicious stuffed shells without gluten. The taste and texture remain satisfying, making it a great choice for everyone.

Storage Info

How to Store Leftovers

Store any leftover spinach ricotta stuffed shells in an airtight container. Allow them to cool first. This way, you keep the flavors fresh. You can also wrap them in plastic wrap if you prefer.

Reheating Instructions

To reheat, use your oven for the best results. Preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Cover with foil to keep them moist. Bake for about 20 minutes, or until warm. If you want to use a microwave, heat in short bursts. Stir gently between each burst to avoid hot spots.

Shelf Life in the Refrigerator and Freezer

In the fridge, the stuffed shells last about 3-5 days. If you want to keep them longer, freeze them. In the freezer, they can last up to 3 months. To freeze, wrap them tightly in plastic wrap and then foil. This prevents freezer burn. When ready to eat, thaw in the fridge overnight before reheating.

FAQs

What can I substitute for ricotta cheese?

You can use cottage cheese as a substitute for ricotta cheese. Blend it until smooth for a similar texture. Another option is cream cheese mixed with a bit of milk. This mix gives a rich flavor. If you want a dairy-free choice, try tofu blended with lemon juice and nutritional yeast. Each of these options works well in the recipe.

Can I use fresh or frozen spinach?

You can use both fresh and frozen spinach. Fresh spinach gives you a bright taste. Just wash and chop it finely. Frozen spinach is easy and saves time. Make sure to thaw it and squeeze out the water. Too much water will make your filling soggy. Either choice will work well in your stuffed shells.

How do I know when the stuffed shells are done baking?

The stuffed shells are done when the cheese is golden brown and bubbly. Bake them covered for the first 25 minutes. Then, remove the foil and bake for an extra 10-15 minutes. Check the edges of the sauce to see if it’s bubbling. If you see that, your stuffed shells are ready to enjoy.

In this post, we covered how to make spinach ricotta stuffed shells. We explored main ingredients, cheese choices, and marinara sauce options. I shared step-by-step instructions for cooking, filling, and baking. You learned tips to avoid mistakes and how to serve and store leftovers.

Spinach ricotta stuffed shells are versatile and fun to make. With the right ingredients and techniques, you can enjoy a delicious meal that suits your taste. So, gather your ingredients, and get cooking!

To make delicious spinach ricotta stuffed shells, gather these key ingredients: - 20 jumbo pasta shells - 2 cups fresh spinach, finely chopped - 1 cup creamy ricotta cheese - 1 cup shredded mozzarella cheese, divided - ½ cup grated Parmesan cheese - 1 large egg, lightly beaten - 2 cups marinara sauce, divided - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste - Fresh basil leaves, for garnish These ingredients create a rich and tasty filling. The spinach adds color and nutrition. The ricotta provides creaminess, while the mozzarella and Parmesan give a cheesy, savory flavor. While ricotta is the star, you can try other cheeses too. Here are some tasty options: - Cottage cheese: It’s similar to ricotta but a bit lighter. - Goat cheese: This adds a tangy flavor. - Cream cheese: It gives a rich, creamy texture. Feel free to mix and match! This lets you customize the taste to your liking. A good marinara sauce makes your dish shine. You can use store-bought or homemade. Here are some options: - Classic marinara: A simple, tomato-based sauce for a traditional taste. - Marinara with herbs: Look for added basil or oregano for extra flavor. - Spicy marinara: If you like heat, go for a sauce with red pepper flakes. You can find a perfect sauce that matches your style. The right sauce ties the whole dish together and makes it even more delicious. For the full recipe, check here: [Full Recipe]. Start by preheating your oven to 375°F (190°C). This heat will help cook the stuffed shells just right. Next, take a big pot and fill it with salted water. Bring the water to a boil. Once boiling, gently add the jumbo pasta shells. Cook them for 8-10 minutes until they are al dente. Be careful not to overcook them, or they will break. After cooking, drain the shells and let them cool for a bit. This step is vital for easy handling later. In a large bowl, mix the following ingredients for the filling: - 2 cups fresh spinach, finely chopped - 1 cup creamy ricotta cheese - ½ cup grated Parmesan cheese - 1 large egg, lightly beaten - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste Stir these ingredients until they blend well. The spinach should be evenly mixed with the cheeses and spices. This filling will give your shells a rich taste. Take a spoon and fill each jumbo shell with the spinach-ricotta mixture. Place the filled shells in a greased baking dish. Make sure they sit nicely side by side. After all shells are filled, pour half of the marinara sauce over them. This sauce keeps the shells moist and adds flavor. Next, sprinkle the remaining mozzarella cheese on top. Pour the rest of the marinara sauce over the shells. Cover the dish with aluminum foil to keep moisture in. Bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be golden brown and bubbly. Let the shells cool a bit before serving. Garnish with fresh basil leaves for a pop of color and flavor. For the full recipe, check it out [Full Recipe]. When making spinach ricotta stuffed shells, some common mistakes can ruin the dish. First, avoid overcooking the pasta shells. They should be al dente, or firm. If you cook them too long, they may break apart when you fill them. Also, do not skimp on seasoning. Salt and pepper in the filling enhance the flavors. Lastly, ensure your filling is well mixed. Uneven filling can lead to bland bites. You can easily make this dish ahead of time. Prepare the stuffed shells as normal, but do not bake them. Instead, cover the dish with plastic wrap and foil. You can freeze them for up to three months. When you are ready to eat, bake them straight from the freezer. Just add an extra 10-15 minutes to the cooking time. This way, you have a delicious meal ready to go! To serve these stuffed shells, try pairing them with a simple salad or garlic bread. A fresh green salad adds a nice crunch. You can also sprinkle extra cheese or crushed red pepper on top for more flavor. For a touch of color, add fresh basil leaves as a garnish. It makes the dish look vibrant and appetizing. These little details make your meal special and enjoyable! For the full recipe, check the section above. {{image_4}} You can easily add meat to your spinach ricotta stuffed shells. Ground beef, turkey, or chicken work well. Just cook the meat in a skillet until it turns brown. Mix it into your filling of spinach and ricotta. This adds flavor and protein. It makes the dish heartier. If you want a vegetarian twist, try using different cheeses. Feta or goat cheese can add a nice tang. You can also mix in more veggies. Chopped mushrooms, bell peppers, or zucchini will enhance the filling. These options keep the dish fresh and exciting while still being meat-free. For gluten-free stuffed shells, look for gluten-free pasta shells. Many brands offer great options made from rice or corn. Cook them according to the package instructions. This way, you can enjoy delicious stuffed shells without gluten. The taste and texture remain satisfying, making it a great choice for everyone. You can find the full recipe [here](#). Store any leftover spinach ricotta stuffed shells in an airtight container. Allow them to cool first. This way, you keep the flavors fresh. You can also wrap them in plastic wrap if you prefer. To reheat, use your oven for the best results. Preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Cover with foil to keep them moist. Bake for about 20 minutes, or until warm. If you want to use a microwave, heat in short bursts. Stir gently between each burst to avoid hot spots. In the fridge, the stuffed shells last about 3-5 days. If you want to keep them longer, freeze them. In the freezer, they can last up to 3 months. To freeze, wrap them tightly in plastic wrap and then foil. This prevents freezer burn. When ready to eat, thaw in the fridge overnight before reheating. For the full recipe, check out the details above. You can use cottage cheese as a substitute for ricotta cheese. Blend it until smooth for a similar texture. Another option is cream cheese mixed with a bit of milk. This mix gives a rich flavor. If you want a dairy-free choice, try tofu blended with lemon juice and nutritional yeast. Each of these options works well in the recipe. You can use both fresh and frozen spinach. Fresh spinach gives you a bright taste. Just wash and chop it finely. Frozen spinach is easy and saves time. Make sure to thaw it and squeeze out the water. Too much water will make your filling soggy. Either choice will work well in your stuffed shells. The stuffed shells are done when the cheese is golden brown and bubbly. Bake them covered for the first 25 minutes. Then, remove the foil and bake for an extra 10-15 minutes. Check the edges of the sauce to see if it’s bubbling. If you see that, your stuffed shells are ready to enjoy. For more details, refer to the Full Recipe. In this post, we covered how to make spinach ricotta stuffed shells. We explored main ingredients, cheese choices, and marinara sauce options. I shared step-by-step instructions for cooking, filling, and baking. You learned tips to avoid mistakes and how to serve and store leftovers. Spinach ricotta stuffed shells are versatile and fun to make. With the right ingredients and techniques, you can enjoy a delicious meal that suits your taste. So, gather your ingredients, and get cooking!

Spinach Ricotta Stuffed Shells

Indulge in the deliciousness of Cheesy Spinach Ricotta Stuffed Shells with this easy recipe! Perfectly cooked jumbo pasta shells are filled with a creamy mixture of ricotta, fresh spinach, and melty mozzarella, all topped with savory marinara sauce and baked to perfection. This comforting dish is a great crowd-pleaser and is simple enough for a weeknight dinner. Click through to discover how to make this cheesy delight today!
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, finely chopped

1 cup creamy ricotta cheese

1 cup shredded mozzarella cheese, divided

½ cup grated Parmesan cheese

1 large egg, lightly beaten

2 cups marinara sauce, divided

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Ofen Vorheizen: Heize deinen Ofen auf 375°F (190°C) vor, damit er bereit ist, die gefüllten Muscheln perfekt zu backen.

    Muscheln Kochen: In einem großen Topf Salzwasser zum Kochen bringen. Die jumbo Muscheln 8-10 Minuten kochen, bis sie al dente sind. Achte darauf, sie nicht zu überkochen. Abgießen und zur Seite stellen, um abzukühlen.

      Füllung Vorbereiten: In einer großen Schüssel die gehackte Spinat, Ricotta, die Hälfte des Mozzarella-Käses, Parmesan, das geschlagene Ei, Knoblauchpulver, Zwiebelpulver sowie Salz und Pfeffer miteinander vermengen. Gründlich umrühren, bis alles gut vermischt ist.

        Muscheln Füllen: Nimm einen Esslöffel der Spinat-Ricotta-Füllung und fülle jede jumbo Muschel großzügig. Die gefüllten Muscheln vorsichtig in eine gefettete Auflaufform legen, sodass sie sicher nebeneinander liegen.

          Sauce Hinzufügen: Gieße die Hälfte der Marinara-Sauce gleichmäßig über die gefüllten Muscheln, sodass sie gut bedeckt sind.

            Mit Käse Bestreuen: Verteilt den restlichen Mozzarella-Käse gleichmäßig über die Oberseite der gefüllten Muscheln und gieße die restliche Marinara-Sauce darüber.

              Backen: Decke die Auflaufform mit Aluminiumfolie ab und backe alles für 25 Minuten. Entferne die Folie und backe weitere 10-15 Minuten, bis der Käse goldbraun und sprudelnd ist.

                Garnieren und Servieren: Nach dem Backen die Muscheln etwas abkühlen lassen. Vor dem Servieren mit frischen Basilikumblättern dekorieren, um einen schönen Farbkontrast zu bieten.

                  Vorbereitungszeit: 20 Minuten | Gesamtzeit: 50 Minuten | Portionen: 4

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