Spinach and Ricotta Stuffed Shells is a beloved dish in my household, bringing smiles to the dinner table every time it is served. The combination of creamy ricotta, nutritious spinach, and al dente pasta shells bathed in a rich tomato sauce offers a comforting and satisfying meal that pleases both young and old alike. My family, always eager for Italian-inspired dinners, finds this recipe to be a perfect blend of flavors and textures. The dish is not only delicious but also visually appealing, with its vibrant colors and inviting aroma. It quickly became a favorite, sparking joyful discussions and laughter during dinner time.

Ingredients

To create these delightful Spinach and Ricotta Stuffed Shells, you will need the following ingredients:

• Jumbo pasta shells: 20-25 shells, cooked al dente.
• Ricotta cheese: 2 cups, preferably fresh.
• Fresh spinach: 10 ounces, chopped and wilted.
• Parmesan cheese: 1 cup, grated.
• Mozzarella cheese: 1 cup, shredded.
• Egg: 1 large, lightly beaten.
• Garlic: 2 cloves, minced.
• Nutmeg: 1/4 teaspoon, freshly grated.
• Salt and pepper: To taste.
• Marinara sauce: 2 cups, homemade or store-bought.
• Olive oil: 2 tablespoons, for greasing the baking dish.
• Fresh basil: A handful, for garnish.

Instructions

Follow these steps to prepare Spinach and Ricotta Stuffed Shells:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
2. In a large pot, bring salted water to a boil and cook the jumbo pasta shells until al dente. Drain and set aside to cool slightly.
3. In a skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped spinach and cook until wilted. Remove from heat and allow to cool.
4. In a large mixing bowl, combine ricotta cheese, wilted spinach, half of the Parmesan cheese, the egg, nutmeg, salt, and pepper. Mix until well incorporated.
5. Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish.
6. Fill each pasta shell with the ricotta and spinach mixture using a spoon or a piping bag for ease.
7. Arrange the stuffed shells in the baking dish, seam side up. Pour the remaining marinara sauce over the shells, ensuring each shell is covered.
8. Sprinkle the mozzarella cheese and the remaining Parmesan cheese over the top.
9. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
10. Once baked, let the dish cool for a few minutes before serving. Garnish with fresh basil leaves for a burst of flavor and color.

Nutrition Facts

This recipe serves six people, with each serving containing approximately 350 calories. It’s a nourishing meal that offers a good balance of protein, carbohydrates, and fats, making it a wholesome choice for any dinner table.

Preparation Time

The preparation time for Spinach and Ricotta Stuffed Shells is approximately 30 minutes, with an additional 35 minutes required for baking. This makes it an ideal option for a weeknight meal that doesn’t demand extensive time in the kitchen but still delivers on taste and satisfaction.

How to Serve

Here are some suggestions on how to serve your Spinach and Ricotta Stuffed Shells:

• Pair with a crisp green salad drizzled with a light vinaigrette.
• Serve alongside garlic bread or crusty baguette slices for a complete meal.
• Complement with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
• Garnish with extra Parmesan cheese and freshly cracked black pepper for added flavor.
• Include a side of roasted vegetables, like zucchini or bell peppers, for a nutritious boost.

Additional Tips

Here are some additional tips to enhance your Spinach and Ricotta Stuffed Shells experience:

1. Use fresh ingredients: Opt for fresh ricotta and spinach for the best flavor and texture.
2. Prepare ahead: Assemble the shells a day in advance and refrigerate until ready to bake.
3. Experiment with cheeses: Try adding other cheeses like fontina or asiago for a different flavor profile.
4. Adjust seasoning: Taste the filling before stuffing the shells and adjust the seasoning as needed.
5. Freeze for later: This dish freezes well. Prepare and freeze before baking for a convenient future meal.

FAQ Section

1. Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach. Just be sure to thaw and drain it thoroughly before adding it to the ricotta mixture.
2. What is the best way to store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
3. Can I make this dish vegan? Yes, substitute ricotta with a plant-based alternative and use vegan cheese. Ensure the pasta shells are also vegan-friendly.
4. How can I make this dish gluten-free? Use gluten-free pasta shells and ensure all other ingredients are certified gluten-free.
5. Can I add meat to this recipe? Absolutely! Cooked ground beef or sausage can be added to the filling or layered with the marinara sauce for a heartier version.