![To make these tasty stuffed shells, gather the following main ingredients: - 20 large pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - Salt and pepper to taste - 3 cups marinara sauce These ingredients create a rich and creamy filling that pairs perfectly with marinara sauce. You can add a few optional ingredients for extra flavor: - A pinch of red pepper flakes for heat - Fresh herbs like parsley or thyme - A squeeze of lemon juice for brightness - Chopped sun-dried tomatoes for sweetness These options let you customize the dish to your taste. You’ll need some basic cooking tools to prepare the dish: - A large pot for boiling pasta - A skillet for sautéing spinach and garlic - A mixing bowl for combining ingredients - A 9x13 inch baking dish for assembling and baking - Aluminum foil to cover the dish while baking Having the right equipment makes the cooking process smooth and enjoyable. You can find the full recipe on my site for more details on preparation. To start, cook your pasta shells. Boil water in a large pot. Add salt to it. Follow the package instructions for cooking time. You want them al dente, which means firm but tender. Once cooked, drain the shells gently. Rinse them with cold water to stop the cooking. Set them aside on a clean towel. This way, they won’t stick together. Next, let’s make the filling. Heat a tablespoon of olive oil in a large skillet. Add minced garlic and cook for one minute. You want it fragrant but not burnt. Then, add chopped spinach. Stir and cook until it wilts, which takes about two to three minutes. Remove it from heat and let it cool a bit. In a mixing bowl, combine ricotta cheese, half of the mozzarella, and grated Parmesan. Add the cooked spinach, egg, dried oregano, salt, and pepper. Mix everything well until it’s blended. Now, let’s put it all together. First, spread a cup of marinara sauce evenly in a 9x13 inch baking dish. Take each pasta shell and stuff it with the ricotta mixture. Place the shells open side up in the dish. Pour the remaining marinara sauce over the stuffed shells. Ensure each shell is covered well. Sprinkle the rest of the mozzarella on top. Cover it with aluminum foil and bake for 25 minutes at 375°F (190°C). Then, remove the foil and bake for another 10 to 15 minutes. You want the cheese to be bubbly and golden. Let it cool for a few minutes before serving. Garnish with fresh basil for a nice touch. For the full recipe, visit [Full Recipe]. To cook pasta shells, start with a large pot of water. Add salt to the water; this helps flavor the shells. Bring the water to a boil before adding the shells. Cook them until they are al dente, which means they still have a bit of firmness. This usually takes about 8-10 minutes, but check your package for exact times. Once done, drain the shells and rinse them with cold water to stop the cooking. This step keeps them from getting too soft while you stuff them. When it comes to stuffing, make sure your filling is cool. If it's hot, it will soften the shells and make them hard to handle. Use a spoon or a small spatula to fill each shell, packing it well but not too tight. A pastry bag can also work well for this. Place the stuffed shells open side up in the baking dish. This helps them stay filled and makes for a nice presentation. To get that golden, bubbly cheese topping, use a mix of mozzarella and Parmesan. The mozzarella melts nicely, while the Parmesan adds flavor. After you pour the marinara over the shells, sprinkle the remaining mozzarella on top. Cover the dish with foil for the first part of baking. This keeps the moisture in. Remove the foil for the last 10-15 minutes to allow the cheese to brown. This gives you that perfect cheesy crust that everyone loves. For the complete recipe, check out the Full Recipe. {{image_2}} You can change the cheeses for unique flavors. Instead of ricotta, try cottage cheese. It gives a similar taste with less fat. For a creamier texture, use mascarpone. You can also mix in goat cheese. This will add a tangy taste. Experiment with different cheeses to find your favorite blend! Feel free to add more veggies to your stuffing. Chopped mushrooms or bell peppers work well. You can also add cooked chicken or sausage for extra protein. Just make sure to cook them first. These additions enhance the dish and boost its nutrition. The more colorful your filling, the more appealing it looks! If you need a gluten-free option, use gluten-free pasta shells. Many brands offer tasty alternatives. You can also make your own shells using chickpea or rice flour. Just follow the package instructions for cooking times. This way, everyone can enjoy this dish without worry. After enjoying your Easy Spinach and Ricotta Stuffed Shells, store leftovers in an airtight container. Make sure to let the dish cool completely first. This helps keep the shells fresh. You can keep them in the fridge for up to three days. If you want to enjoy them later, consider freezing. For the best taste, reheat your stuffed shells in the oven. Set your oven to 350°F (175°C). Place the shells in a baking dish and cover with foil. Bake for about 20 minutes. This keeps the shells moist. You can also reheat them in the microwave. Just cover the dish with a microwave-safe lid and heat for 2-3 minutes. Check that they are hot throughout before serving. To freeze your stuffed shells, place them in a single layer on a baking sheet. Freeze them for about 1-2 hours until solid. Then, transfer them to a freezer-safe container or bag. This way, they won’t stick together. Your frozen stuffed shells can last for up to three months. When you’re ready to eat, cook from frozen, adding extra baking time as needed. You’ll still have that delicious flavor! For the full recipe, check out the Easy Spinach and Ricotta Stuffed Shells. Yes, you can prepare stuffed shells in advance. Cooked shells can be filled and covered with sauce. Store them in the fridge for up to 24 hours. This makes dinner easy. Just bake when you are ready. If you freeze them, thaw overnight before baking. Stuffed shells pair well with many sides. Here are a few ideas: - Garlic bread - Green salad with vinaigrette - Roasted vegetables - Steamed broccoli - A simple tomato salad These sides add color and flavor to your meal. Your stuffed shells are done when the cheese is bubbly and golden. Bake them covered for 25 minutes, then uncovered for 10-15 more minutes. You can also use a food thermometer. The center should reach 165°F (74°C). If the shells look a bit crisp, they are ready. Dried spinach can work, but it needs some prep. Rehydrate it in hot water for 10-15 minutes. Squeeze out excess water before mixing it into the filling. Fresh spinach gives a better flavor and texture, making it the best choice for this recipe. For more details, check the Full Recipe. You learned how to make delicious spinach and ricotta stuffed shells. We explored key ingredients and cooking tips. Each step guides you to perfect your dish. Remember, you can tweak flavors with different cheeses or veggies. Storing leftovers is easy, and reheating keeps them tasty. Enjoy your stuffed shells with confidence, knowing your meal is both tasty and simple. Now, get in the kitchen and create this comforting dish!](https://grilledflavors.com/wp-content/uploads/2025/05/ac48cf02-61e8-4cde-ae74-1da7f5f66cbe.webp)
Welcome to a delicious journey! Today, I’m excited to share my recipe for Easy Spinach and Ricotta Stuffed Shells. This tasty meal is packed with flavor and will impress your family and friends. With just a few simple steps, you can create a comforting dish that’s perfect for any occasion. Ready to learn how to make this cheesy delight? Let’s dive in!
Ingredients
Main Ingredients for Spinach and Ricotta Stuffed Shells
To make these tasty stuffed shells, gather the following main ingredients:
– 20 large pasta shells
– 2 cups fresh spinach, chopped
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 3 cups marinara sauce
These ingredients create a rich and creamy filling that pairs perfectly with marinara sauce.
Optional Ingredients to Enhance Flavor
You can add a few optional ingredients for extra flavor:
– A pinch of red pepper flakes for heat
– Fresh herbs like parsley or thyme
– A squeeze of lemon juice for brightness
– Chopped sun-dried tomatoes for sweetness
These options let you customize the dish to your taste.
Suggested Cooking Equipment
You’ll need some basic cooking tools to prepare the dish:
– A large pot for boiling pasta
– A skillet for sautéing spinach and garlic
– A mixing bowl for combining ingredients
– A 9×13 inch baking dish for assembling and baking
– Aluminum foil to cover the dish while baking
Having the right equipment makes the cooking process smooth and enjoyable. You can find the full recipe on my site for more details on preparation.
Step-by-Step Instructions
Prepping the Pasta Shells
To start, cook your pasta shells. Boil water in a large pot. Add salt to it. Follow the package instructions for cooking time. You want them al dente, which means firm but tender. Once cooked, drain the shells gently. Rinse them with cold water to stop the cooking. Set them aside on a clean towel. This way, they won’t stick together.
Making the Spinach and Ricotta Filling
Next, let’s make the filling. Heat a tablespoon of olive oil in a large skillet. Add minced garlic and cook for one minute. You want it fragrant but not burnt. Then, add chopped spinach. Stir and cook until it wilts, which takes about two to three minutes. Remove it from heat and let it cool a bit. In a mixing bowl, combine ricotta cheese, half of the mozzarella, and grated Parmesan. Add the cooked spinach, egg, dried oregano, salt, and pepper. Mix everything well until it’s blended.
Assembling and Baking the Dish
Now, let’s put it all together. First, spread a cup of marinara sauce evenly in a 9×13 inch baking dish. Take each pasta shell and stuff it with the ricotta mixture. Place the shells open side up in the dish. Pour the remaining marinara sauce over the stuffed shells. Ensure each shell is covered well. Sprinkle the rest of the mozzarella on top. Cover it with aluminum foil and bake for 25 minutes at 375°F (190°C). Then, remove the foil and bake for another 10 to 15 minutes. You want the cheese to be bubbly and golden. Let it cool for a few minutes before serving. Garnish with fresh basil for a nice touch. For the full recipe, visit [Full Recipe].
Tips & Tricks
How to Perfectly Cook Pasta Shells
To cook pasta shells, start with a large pot of water. Add salt to the water; this helps flavor the shells. Bring the water to a boil before adding the shells. Cook them until they are al dente, which means they still have a bit of firmness. This usually takes about 8-10 minutes, but check your package for exact times. Once done, drain the shells and rinse them with cold water to stop the cooking. This step keeps them from getting too soft while you stuff them.
Key Tips for Stuffing the Shells
When it comes to stuffing, make sure your filling is cool. If it’s hot, it will soften the shells and make them hard to handle. Use a spoon or a small spatula to fill each shell, packing it well but not too tight. A pastry bag can also work well for this. Place the stuffed shells open side up in the baking dish. This helps them stay filled and makes for a nice presentation.
Ensuring the Cheesy Topping is Perfect
To get that golden, bubbly cheese topping, use a mix of mozzarella and Parmesan. The mozzarella melts nicely, while the Parmesan adds flavor. After you pour the marinara over the shells, sprinkle the remaining mozzarella on top. Cover the dish with foil for the first part of baking. This keeps the moisture in. Remove the foil for the last 10-15 minutes to allow the cheese to brown. This gives you that perfect cheesy crust that everyone loves.
For the complete recipe, check out the Full Recipe.
Variations
Substituting Different Cheeses
You can change the cheeses for unique flavors. Instead of ricotta, try cottage cheese. It gives a similar taste with less fat. For a creamier texture, use mascarpone. You can also mix in goat cheese. This will add a tangy taste. Experiment with different cheeses to find your favorite blend!
Adding Additional Veggies or Proteins
Feel free to add more veggies to your stuffing. Chopped mushrooms or bell peppers work well. You can also add cooked chicken or sausage for extra protein. Just make sure to cook them first. These additions enhance the dish and boost its nutrition. The more colorful your filling, the more appealing it looks!
Making it Gluten-Free
If you need a gluten-free option, use gluten-free pasta shells. Many brands offer tasty alternatives. You can also make your own shells using chickpea or rice flour. Just follow the package instructions for cooking times. This way, everyone can enjoy this dish without worry.
Storage Info
Best Ways to Store Leftovers
After enjoying your Easy Spinach and Ricotta Stuffed Shells, store leftovers in an airtight container. Make sure to let the dish cool completely first. This helps keep the shells fresh. You can keep them in the fridge for up to three days. If you want to enjoy them later, consider freezing.
Reheating Tips for Optimal Taste
For the best taste, reheat your stuffed shells in the oven. Set your oven to 350°F (175°C). Place the shells in a baking dish and cover with foil. Bake for about 20 minutes. This keeps the shells moist. You can also reheat them in the microwave. Just cover the dish with a microwave-safe lid and heat for 2-3 minutes. Check that they are hot throughout before serving.
Freezing Instructions for Long-Term Storage
To freeze your stuffed shells, place them in a single layer on a baking sheet. Freeze them for about 1-2 hours until solid. Then, transfer them to a freezer-safe container or bag. This way, they won’t stick together. Your frozen stuffed shells can last for up to three months. When you’re ready to eat, cook from frozen, adding extra baking time as needed. You’ll still have that delicious flavor!
For the full recipe, check out the Easy Spinach and Ricotta Stuffed Shells.
FAQs
Can I make Easy Spinach and Ricotta Stuffed Shells ahead of time?
Yes, you can prepare stuffed shells in advance. Cooked shells can be filled and covered with sauce. Store them in the fridge for up to 24 hours. This makes dinner easy. Just bake when you are ready. If you freeze them, thaw overnight before baking.
What can I serve with stuffed shells?
Stuffed shells pair well with many sides. Here are a few ideas:
– Garlic bread
– Green salad with vinaigrette
– Roasted vegetables
– Steamed broccoli
– A simple tomato salad
These sides add color and flavor to your meal.
How do I know when stuffed shells are done cooking?
Your stuffed shells are done when the cheese is bubbly and golden. Bake them covered for 25 minutes, then uncovered for 10-15 more minutes. You can also use a food thermometer. The center should reach 165°F (74°C). If the shells look a bit crisp, they are ready.
Can I use dried spinach instead of fresh?
Dried spinach can work, but it needs some prep. Rehydrate it in hot water for 10-15 minutes. Squeeze out excess water before mixing it into the filling. Fresh spinach gives a better flavor and texture, making it the best choice for this recipe. For more details, check the Full Recipe.
You learned how to make delicious spinach and ricotta stuffed shells. We explored key ingredients and cooking tips. Each step guides you to perfect your dish. Remember, you can tweak flavors with different cheeses or veggies. Storing leftovers is easy, and reheating keeps them tasty. Enjoy your stuffed shells with confidence, knowing your meal is both tasty and simple. Now, get in the kitchen and create this comforting dish!
![To make these tasty stuffed shells, gather the following main ingredients: - 20 large pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - Salt and pepper to taste - 3 cups marinara sauce These ingredients create a rich and creamy filling that pairs perfectly with marinara sauce. You can add a few optional ingredients for extra flavor: - A pinch of red pepper flakes for heat - Fresh herbs like parsley or thyme - A squeeze of lemon juice for brightness - Chopped sun-dried tomatoes for sweetness These options let you customize the dish to your taste. You’ll need some basic cooking tools to prepare the dish: - A large pot for boiling pasta - A skillet for sautéing spinach and garlic - A mixing bowl for combining ingredients - A 9x13 inch baking dish for assembling and baking - Aluminum foil to cover the dish while baking Having the right equipment makes the cooking process smooth and enjoyable. You can find the full recipe on my site for more details on preparation. To start, cook your pasta shells. Boil water in a large pot. Add salt to it. Follow the package instructions for cooking time. You want them al dente, which means firm but tender. Once cooked, drain the shells gently. Rinse them with cold water to stop the cooking. Set them aside on a clean towel. This way, they won’t stick together. Next, let’s make the filling. Heat a tablespoon of olive oil in a large skillet. Add minced garlic and cook for one minute. You want it fragrant but not burnt. Then, add chopped spinach. Stir and cook until it wilts, which takes about two to three minutes. Remove it from heat and let it cool a bit. In a mixing bowl, combine ricotta cheese, half of the mozzarella, and grated Parmesan. Add the cooked spinach, egg, dried oregano, salt, and pepper. Mix everything well until it’s blended. Now, let’s put it all together. First, spread a cup of marinara sauce evenly in a 9x13 inch baking dish. Take each pasta shell and stuff it with the ricotta mixture. Place the shells open side up in the dish. Pour the remaining marinara sauce over the stuffed shells. Ensure each shell is covered well. Sprinkle the rest of the mozzarella on top. Cover it with aluminum foil and bake for 25 minutes at 375°F (190°C). Then, remove the foil and bake for another 10 to 15 minutes. You want the cheese to be bubbly and golden. Let it cool for a few minutes before serving. Garnish with fresh basil for a nice touch. For the full recipe, visit [Full Recipe]. To cook pasta shells, start with a large pot of water. Add salt to the water; this helps flavor the shells. Bring the water to a boil before adding the shells. Cook them until they are al dente, which means they still have a bit of firmness. This usually takes about 8-10 minutes, but check your package for exact times. Once done, drain the shells and rinse them with cold water to stop the cooking. This step keeps them from getting too soft while you stuff them. When it comes to stuffing, make sure your filling is cool. If it's hot, it will soften the shells and make them hard to handle. Use a spoon or a small spatula to fill each shell, packing it well but not too tight. A pastry bag can also work well for this. Place the stuffed shells open side up in the baking dish. This helps them stay filled and makes for a nice presentation. To get that golden, bubbly cheese topping, use a mix of mozzarella and Parmesan. The mozzarella melts nicely, while the Parmesan adds flavor. After you pour the marinara over the shells, sprinkle the remaining mozzarella on top. Cover the dish with foil for the first part of baking. This keeps the moisture in. Remove the foil for the last 10-15 minutes to allow the cheese to brown. This gives you that perfect cheesy crust that everyone loves. For the complete recipe, check out the Full Recipe. {{image_2}} You can change the cheeses for unique flavors. Instead of ricotta, try cottage cheese. It gives a similar taste with less fat. For a creamier texture, use mascarpone. You can also mix in goat cheese. This will add a tangy taste. Experiment with different cheeses to find your favorite blend! Feel free to add more veggies to your stuffing. Chopped mushrooms or bell peppers work well. You can also add cooked chicken or sausage for extra protein. Just make sure to cook them first. These additions enhance the dish and boost its nutrition. The more colorful your filling, the more appealing it looks! If you need a gluten-free option, use gluten-free pasta shells. Many brands offer tasty alternatives. You can also make your own shells using chickpea or rice flour. Just follow the package instructions for cooking times. This way, everyone can enjoy this dish without worry. After enjoying your Easy Spinach and Ricotta Stuffed Shells, store leftovers in an airtight container. Make sure to let the dish cool completely first. This helps keep the shells fresh. You can keep them in the fridge for up to three days. If you want to enjoy them later, consider freezing. For the best taste, reheat your stuffed shells in the oven. Set your oven to 350°F (175°C). Place the shells in a baking dish and cover with foil. Bake for about 20 minutes. This keeps the shells moist. You can also reheat them in the microwave. Just cover the dish with a microwave-safe lid and heat for 2-3 minutes. Check that they are hot throughout before serving. To freeze your stuffed shells, place them in a single layer on a baking sheet. Freeze them for about 1-2 hours until solid. Then, transfer them to a freezer-safe container or bag. This way, they won’t stick together. Your frozen stuffed shells can last for up to three months. When you’re ready to eat, cook from frozen, adding extra baking time as needed. You’ll still have that delicious flavor! For the full recipe, check out the Easy Spinach and Ricotta Stuffed Shells. Yes, you can prepare stuffed shells in advance. Cooked shells can be filled and covered with sauce. Store them in the fridge for up to 24 hours. This makes dinner easy. Just bake when you are ready. If you freeze them, thaw overnight before baking. Stuffed shells pair well with many sides. Here are a few ideas: - Garlic bread - Green salad with vinaigrette - Roasted vegetables - Steamed broccoli - A simple tomato salad These sides add color and flavor to your meal. Your stuffed shells are done when the cheese is bubbly and golden. Bake them covered for 25 minutes, then uncovered for 10-15 more minutes. You can also use a food thermometer. The center should reach 165°F (74°C). If the shells look a bit crisp, they are ready. Dried spinach can work, but it needs some prep. Rehydrate it in hot water for 10-15 minutes. Squeeze out excess water before mixing it into the filling. Fresh spinach gives a better flavor and texture, making it the best choice for this recipe. For more details, check the Full Recipe. You learned how to make delicious spinach and ricotta stuffed shells. We explored key ingredients and cooking tips. Each step guides you to perfect your dish. Remember, you can tweak flavors with different cheeses or veggies. Storing leftovers is easy, and reheating keeps them tasty. Enjoy your stuffed shells with confidence, knowing your meal is both tasty and simple. Now, get in the kitchen and create this comforting dish!](https://grilledflavors.com/wp-content/uploads/2025/05/ac48cf02-61e8-4cde-ae74-1da7f5f66cbe-300x300.webp)