Craving a comforting classic? These Spinach and Ricotta Stuffed Shells are a delightful Italian dinner recipe that’s surprisingly easy to master, perfect for a cozy night in. You’ll love how these tender pasta shells, generously filled with a creamy spinach-ricotta mixture and baked in a savory sauce, bring a taste of Italy right to your kitchen.
Key Ingredients & Substitutions
- Jumbo Pasta Shells: Can substitute with manicotti or lasagna noodles.
- Ricotta Cheese: Whole milk ricotta gives the best flavor and texture.
- Fresh Spinach: Frozen spinach (thawed and squeezed dry) works well in a pinch.
- Marinara Sauce: Use your favorite jarred sauce for convenience, or homemade.
- Mozzarella Cheese: Shredded for easy melting.
- Parmesan Cheese: Freshly grated is always best for an authentic Italian dinner recipe.
Ingredients
Main Ingredients:
- 12 oz jumbo pasta shells
- 15 oz ricotta cheese
- 10 oz fresh spinach, cooked and squeezed dry
- 2 large eggs
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 tablespoon olive oil
Spices:
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 1 hour
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Servings: 6
- Calories per serving: Approximately 450-500 kcal
- Tools Needed: Large pot, large mixing bowl, 9×13 inch baking dish
Step-by-Step Instructions
1. Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain the shells, rinse with cold water to prevent sticking, and set aside.
2. Prepare the Spinach
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the fresh spinach and cook until it wilts completely. Squeeze out as much excess liquid as possible from the cooked spinach; this prevents a watery filling.
3. Make the Ricotta Filling
In a large mixing bowl, combine the ricotta cheese, cooked and squeezed spinach, eggs, 1/2 cup Parmesan cheese, fresh parsley, dried oregano, garlic powder, salt, and pepper. Mix everything until it’s well combined and creamy.
4. Assemble the Stuffed Shells
Preheat your oven to 375°F (190°C). Spread about 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Carefully fill each cooked pasta shell with the ricotta mixture using a spoon. Arrange the filled shells in a single layer in the baking dish.
5. Cover and Bake
Pour the remaining marinara sauce over the stuffed shells. Sprinkle evenly with the shredded mozzarella cheese and a little extra Parmesan cheese. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
6. Finish with a Golden Top
Remove the foil and continue to bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the dish rest for a few minutes before serving to allow the filling to set. This makes for a perfect Italian dinner recipe.
Variation Ideas
- Add cooked, crumbled plant-based sausage to the filling for extra protein.
- Stir in a pinch of red pepper flakes to the filling for a little kick.
- Use a combination of cheeses like provolone or fontina for a richer flavor.
- Incorporate other cooked vegetables like sautéed mushrooms or roasted bell peppers into the ricotta mixture.
Storage Instructions
You can store leftover Spinach and Ricotta Stuffed Shells in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the dish loosely with foil and bake at 350°F (175°C) until warmed through, or microwave individual portions until hot.
Frequently Asked Questions
Can you prepare these stuffed shells ahead of time?
Absolutely! Assemble the shells in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. You might need to add an extra 10-15 minutes to the baking time if baking from cold.
What kind of marinara sauce should you use?
Use your favorite store-bought jarred marinara sauce for convenience, or a homemade version if you prefer. Just ensure it’s a good quality sauce.
Can you freeze Spinach and Ricotta Stuffed Shells?
Yes, you can freeze them! Assemble the unbaked shells in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for about 60-75 minutes, or until bubbly and cooked through.
How do you prevent the shells from breaking when stuffing them?
Cook the shells until they are al dente, firm but still pliable. Overcooked shells are more likely to tear. Handle them gently when stuffing.
Is fresh or frozen spinach better for this recipe?
Fresh spinach provides a slightly better texture and flavor, but frozen spinach (thawed and thoroughly squeezed dry) is a perfectly acceptable and convenient substitute for this Italian dinner recipe.
Can you make this recipe gluten-free?
Yes, you can! Look for gluten-free jumbo pasta shells. The rest of the ingredients are naturally gluten-free.