Easy Spinach Ricotta Stuffed Shells

Creamy ricotta stuffed shells always remind me of long Sunday dinners when everyone comes together for a cozy meal These shells are filled with a rich spinach and cheese filling then blanketed in marinara sauce for a comforting dish that feels both familiar and a little special

The first time I made these shells it instantly became a go to for family birthdays and holidays Now even my pickiest eater asks for seconds

Ingredients

• Jumbo pasta shells: They hold plenty of filling Choose shells without cracks so they do not split while stuffing
• Ricotta cheese: The creamy base of the filling Use full fat for the best texture and taste
• Nutmeg: Adds a subtle warmth to the filling Choose freshly grated for more flavor
• Mozzarella cheese: Melts beautifully for gooeyness Shred your own for best melt
• Parmesan cheese: Offers saltiness and richness Look for Parmigiano Reggiano if possible
• Large egg: Binds the filling together Pick a fresh egg for best results
• Fresh spinach: Chopped for flavor and color Can use frozen but drain well
• Garlic: Adds a savory kick Fresh garlic makes the flavor shine
• Marinara sauce: Provides moisture and tang Use your favorite jarred or homemade version
• Olive oil: For sautéing garlic and spinach Go for extra virgin if you have it
• Salt and pepper: Brings out the full range of flavors Use sea salt and freshly cracked pepper for best taste
• Fresh basil or parsley: Finishing touch for color and a hint of herbal freshness Pick vibrant green leaves

Step by Step Instructions

Prep the Oven and Spinach:

Set your oven to three hundred seventy five degrees Fahrenheit If using fresh spinach wash it and chop finely If using frozen spinach make sure to thaw and squeeze out excess moisture This keeps the filling creamy and not watery

Cook the Pasta Shells:

Boil a large pot of well salted water Add the jumbo shells and stir so they do not stick together Cook just until al dente about nine minutes Drain the shells and spread them in a single layer to cool slightly so they do not tear

Sauté the Aromatics:

Warm olive oil in a skillet over medium heat Add minced garlic Cook until just fragrant about one minute Add the spinach Cook fresh spinach until wilted or warm frozen spinach through Season the mixture well with salt and pepper then let cool

Make the Cheese Filling:

In a large bowl stir together ricotta mozzarella parmesan beaten egg nutmeg and the cooled spinach garlic mixture Make sure everything is well blended The filling should feel thick and creamy

Stuff and Assemble the Shells:

Coat the bottom of a baking dish with a thin layer of marinara sauce Using a spoon or piping bag fill each shell generously with the cheese mixture Arrange them seam side up over the sauce Add more sauce on top and sprinkle with extra mozzarella

Bake to Finish:

Cover the dish with foil and bake for twenty five minutes Uncover and bake another ten minutes or until the cheese bubbles and the tops are golden brown

Garnish and Serve:

Scatter fresh basil or parsley over the hot shells right before serving It adds brightness and a lovely aroma

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Spinach gives the filling color and a mild earthy flavor which my grandmother always insisted made the dish feel more special Her trick was to always use a mix of both fresh and frozen spinach for balance and color We have kept that tradition alive in our family

Storage tips

Store leftovers in an airtight container in the fridge for up to four days The shells reheat well in the microwave or oven For longer storage assemble the stuffed shells in a baking dish cover tightly and freeze before baking When ready to enjoy just thaw overnight and bake as directed

Ingredient substitutions

You can swap cottage cheese for the ricotta if you want a lighter option Any good melting cheese like fontina or provolone can stand in for mozzarella For a dairy free version try plant based cheese blends and leave out the egg with a bit of extra olive oil for moisture

Serving suggestions

These stuffed shells are lovely served with garlic bread a simple green salad or roasted vegetables For a fun twist I sometimes spoon a bit of pesto or add a drizzle of balsamic glaze on top before serving

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Cultural background

Stuffed pasta dishes are a hallmark of Italian home cooking Each region in Italy has its special version From the classic ricotta and spinach combo to heartier meat fillings they all have a spot at family tables Ricotta stuffed shells bring that same sense of comfort and connection to any dinner

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Thaw and squeeze out excess water before mixing into the filling.

→ Which cheeses work best for this dish?

Ricotta, mozzarella, and parmesan are classic choices. Extra mozzarella or provolone can be added on top for more cheesiness.

→ How do I prevent the shells from tearing?

Cook shells until al dente and handle gently. Draining and cooling them before stuffing helps prevent tears.

→ Can these be made ahead of time?

Yes, assemble the stuffed shells a day in advance and refrigerate. Bake just before serving.

→ What can I serve alongside stuffed shells?

A fresh green salad or garlic bread pairs wonderfully, balancing the rich flavors of the shells.

→ How can I add more flavor or heat?

Add red pepper flakes or extra herbs to the cheese mixture for a spicy or aromatic twist.